Bratwurst, Weisswurst, spicy cheddar Bratwurst, Kielbasa sauerkraut, braised red cabbage, rye bread, French fries, all the fun dipping sauces

German Wurst Platter

Thai Glazed Vegan Meatballs

Pitchers

Half Liter Drafts

Warstiener Pilsener, Weihenstephaner Hefewiessbier, Hoboken Hazy IPA

REDDS Hofbrau

Yuengling, Labatt, Bud Light, Miller Lite

Hard Cider

Macaroni & Cheese Wedges

Includes soda and non-alcoholic beverages

Premium Open Bar

Premium Open Bar Select

Premium Draft Beer and House Wine

Select Draft Beer and House Wine

Cash bar

High Noon Buckets

Domestic Buckets

Draft Beer

House Wines

Biergarten Nachos

Mozzarella Sticks

Beer Battered Onion Rings

Pulled Pork Sliders

Mini Fresh Italian Pastries

Homemade Brownies

Black Forest Cheesecake

Apple Strudel

Preheat your grill to medium heat. Place the bratwurst, weisswurst, spicy cheddar bratwurst, and kielbasa on the grill. Cook for about 8-10 minutes, turning occasionally, until they are browned and cooked through.

Grilling the Sausages

In a saucepan over medium heat, warm the sauerkraut for about 5 minutes, stirring occasionally until heated through.

Heating the Sauerkraut

In a separate pot, heat the braised red cabbage over medium heat for about 5-7 minutes until warmed through.

Braised Red Cabbage

Toast the rye bread slices in a toaster or on the grill until golden brown, about 2-3 minutes.

Toasting the Rye Bread

Prepare the French fries according to package instructions, either by frying or baking. They should be crispy and golden.

Cooking the French Fries

On a large serving platter, arrange the grilled sausages, sauerkraut, braised red cabbage, toasted rye bread, and French fries. Serve with a selection of dipping sauces on the side.

Arranging the Platter

Bratwurst

Weisswurst

Spicy Cheddar Bratwurst

Kielbasa

Sauerkraut

Rye Bread

French Fries

Mustard

Ketchup

Horseradish Sauce

BBQ Sauce

In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Let it sit for about 5 minutes until it thickens.

Prepare the Flax Egg

In a large mixing bowl, combine cooked quinoa, black beans, breadcrumbs, the prepared flax egg, soy sauce, garlic, ginger, chili paste, cilantro, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Combine Ingredients

Preheat the oven to 375°F (190°C). Grease a baking sheet. Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.

Form Meatballs

Bake in the preheated oven for 20-25 minutes, until golden brown and firm to the touch.

Bake Meatballs

In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, lime juice, sesame oil, cornstarch, and water.

Combine Glaze Ingredients

Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy, about 3-5 minutes. Remove from heat.

Cook the Glaze

Once the meatballs are baked, drizzle the glaze over them and toss gently to coat.

Glaze Meatballs

In a large bowl, combine shredded napa cabbage, grated carrot, sliced green onions, cilantro, and sesame seeds.

Prepare the Slaw

In a separate small bowl, whisk together rice vinegar, soy sauce, sesame oil, salt, and pepper.

Make the Dressing

Pour the dressing over the slaw and toss well to combine. Let it sit for about 10 minutes before serving to allow the flavors to meld.

Combine Slaw and Dressing

Cooked quinoa

Black beans, drained and rinsed

Breadcrumbs (whole wheat or gluten-free)

Ground flaxseed

Soy sauce

Garlic, minced

Ginger, minced

Chili paste

Cilantro, chopped

Salt

Pepper

Maple syrup

Rice vinegar

Lime juice

Sesame oil

Cornstarch

Water

Napa cabbage, shredded

Carrot, grated

Green onions, sliced

Sesame seeds

In a large pitcher, combine water, lemon juice, and sugar. Stir well until the sugar is completely dissolved.

Make Lemonade Base

Add the mint leaves to the pitcher. Use a muddler or the back of a spoon to gently crush the mint leaves to release their oils.

Add Mint

Add ice cubes to the pitcher and stir once more. Cover and refrigerate for at least 30 minutes to chill and allow flavors to meld.

Chill

For strawberry flavor, blend strawberries until smooth. Add the strawberry puree to the lemonade base and stir well.

Prepare Strawberry Lemonade

For mango flavor, mix the mango puree with the lemonade base, stirring until fully incorporated.

Prepare Mango Lemonade

For a zesty kick, mix in lime juice and grated ginger to the lemonade base before serving.

Add Lime and Ginger

When serving, pour the lemonade into glasses and top with sparkling water for a refreshing fizz.

Serve with Sparkling Water

Lemon Juice

Sugar

Mint Leaves

Ice Cubes

Strawberries

Mango Puree

Lime Juice

Ginger

Sparkling Water

In a large pot, bring 500 ml of water to a boil over medium heat.

Boil the Water

Once the water is boiling, slowly add 150 g of malted barley while stirring continuously. This will help extract the sugars from the barley.

Add Malted Barley

Reduce the heat and let the mixture simmer for about 30 minutes, stirring occasionally.

Simmer

After 30 minutes, add 15 g of hops to the pot. Stir well and let it simmer for an additional 15 minutes.

Add Hops

Remove the pot from heat and let the mixture cool down to room temperature.

Cool the Mixture

Once cooled, sprinkle 5 g of yeast over the mixture and stir gently to incorporate.

Add Yeast

Cover the pot with a clean cloth and let it ferment in a warm place for about 5-7 days.

Fermentation

After fermentation, add 10 g of corn sugar, 1 tsp of lemon zest, and 1 tsp of lime zest to the mixture. Stir well to combine.

Add Flavoring Ingredients

Using a sanitized funnel, transfer the mixture into clean bottles, leaving some space at the top.

Bottle the Drafts

Seal the bottles tightly and let them sit at room temperature for 3-5 days to carbonate.

Carbonate

Once carbonated, refrigerate the bottles for a few hours before serving. Enjoy your half-liter drafts!

Chill and Serve

Malted Barley

Hops

Yeast

Corn Sugar

Lemon Zest

Lime Zest

Place the Warsteiner Pilsener, Weihenstephaner Hefeweissbier, and Hoboken Hazy IPA in the refrigerator for at least 2 hours before serving to ensure they are well chilled.

Chill the Beers

Once chilled, carefully open each bottle of beer using a bottle opener. Ensure to do this in a safe manner to avoid spills.

Open the Beers

In a glass, pour each beer one at a time, starting with the Warsteiner Pilsener, followed by the Weihenstephaner Hefeweissbier, and finally the Hoboken Hazy IPA. Allow a small head of foam to form on each pour.

Pour the Beers

Garnish the Warsteiner Pilsener with a lemon wedge and the Weihenstephaner Hefeweissbier with mint leaves. Leave the Hoboken Hazy IPA as is, or add a mint leaf for additional aroma.

Garnish the Beers

Warsteiner Pilsener

Weihenstephaner Hefeweissbier

Hoboken Hazy IPA

Lemon Wedge

In a large pitcher or bowl, combine the Yuengling, Labatt, Bud Light, and Miller Lite. Stir gently to mix the beers together.

Combine the Beers

Pour in the apple cider and stir again to ensure an even mixture of all liquids.

Add Apple Cider

Add the brown sugar, cinnamon stick, cloves, and nutmeg to the mixture. Stir until the brown sugar is fully dissolved.

Incorporate Sweetness and Spice

Add the lemon juice to the mixture and stir one last time. This will balance out the sweetness of the cider.

Finish with Lemon Juice

Refrigerate the hard cider for at least 1 hour before serving, or serve over ice in individual glasses. Optionally, garnish with an additional cinnamon stick or a slice of lemon.

Yuengling Lager

Labatt Blue

Bud Light

Miller Lite

Apple Cider

Brown Sugar

Cinnamon Stick

Cloves

Nutmeg

Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for about 1 minute until bubbly. Gradually add the milk, whisking continuously until the mixture thickens. Stir in the cheddar cheese, salt, black pepper, and paprika until the cheese is melted and smooth.

Make the Cheese Sauce

Add the cooked macaroni to the cheese sauce and mix well. Stir in the chopped green onions.

Combine Pasta and Sauce

Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper. Pour the macaroni and cheese mixture into a greased 8x8 inch baking dish, spreading it evenly.

Prepare for Baking

Refrigerate the dish for at least 1 hour until set. Once chilled, cut the mixture into wedges.

Chill and Cut

Roll each wedge in bread crumbs until completely coated.

Coat with Bread Crumbs

Place the coated wedges on the baking tray and bake for 25-30 minutes or until golden brown and crispy.

Bake the Wedges

In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.

Prepare the Dressing

Stir in the dried dill weed, garlic powder, onion powder, salt, black pepper, and fresh parsley. Mix until well combined.

Add Seasonings

Refrigerate the ranch dressing for at least 30 minutes before serving to allow the flavors to meld.