Seasonal Crepe

Grand Saugatuck Brewing Brown Cider

Fried paratha, cinnamon sugar, chocolate sauce

Elephant Ear

Sweet coconut sticky rice topped with roasted mango, toasted almonds, sesame seeds, and a sweet coconut cream.

Mango Sticky Rice

Sweet Chili

Aji Aioli

Avocado Salsa

House-made chili oil

Cumin Aioli

Peanut-Chili Sauce

Tzatziki

Fried Wonton Chips

Cilantro Lime Aioli

Smoked Salmon

Pico de Gallo

Falafel (5 pc.)

Kimchi

Fried Pita

Paratha Bread

Jasmine Rice

Fried Tofu

Fried Potatoes

Vegetable Medley

Mojo Chicken

In a mixing bowl, whisk together the all-purpose flour, milk, eggs, melted butter, sugar, and salt until the batter is smooth and free of lumps.

Make the Batter

Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes to allow the gluten to relax.

Rest the Batter

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter. Pour about 1/4 cup of batter into the pan and swirl to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 1 minute. Remove from the pan and repeat with the remaining batter.

Cook the Crepes

Wash and slice the fresh strawberries. Combine them with the fresh blueberries in a bowl.

Prepare the Filling

Take one crepe, place a generous spoonful of the mixed berries in the center, and top with a dollop of whipped cream.

Fill the Crepes

Fold the crepe over the filling and plate it. Drizzle with maple syrup before serving.

Fold and Serve

All-purpose flour

Milk

Eggs

Butter

Sugar

Salt

Fresh strawberries

Fresh blueberries

Whipped cream

Maple syrup

In a large pot, combine the apple juice, brown sugar, cinnamon sticks, whole cloves, nutmeg, and water. Stir well to dissolve the sugar.

Combine Ingredients

Place the pot over medium heat and bring to a gentle simmer. Allow it to simmer for about 20 minutes to let the flavors meld.

Simmer

Remove the pot from heat and stir in the vanilla extract. Let the cider cool slightly.

Add Vanilla

Once the cider base has cooled to a warm temperature (not hot), stir in the rum and apple brandy. Mix well.

Mix in Alcohol

In a serving glass, add a few slices of fresh apples for garnish.

Prepare Glasses

Pour the warm brown cider mixture over the apple slices in the glass.

Pour Cider

Sprinkle a dash of cinnamon powder on top for an extra touch of flavor.

Add Final Touch

Serve the Grand Saugatuck Brewing Brown Cider warm and enjoy!

Serve Warm

Apple Juice

Brown Sugar

Cinnamon Stick

Whole Cloves

Nutmeg

Vanilla Extract

Water

Apple Brandy

Sliced Apples

Cinnamon Powder

In a large bowl, combine the all-purpose flour, salt, and sugar. Mix well.

Mix Dry Ingredients

Make a well in the center of the dry ingredients. Pour in the water and vegetable oil. Mix until a dough forms.

Add Water and Oil

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Knead the Dough

In a small bowl, combine the cinnamon and sugar for the topping. Set aside.

Mix Cinnamon Sugar

Melt the butter in a microwave or on the stovetop and set aside for later use.

Melt Butter

Divide the rested dough into 4 equal pieces. Roll out each piece into a large circle, about 1/4 inch thick.

Roll Out Dough

Brush the rolled-out dough with melted butter. Sprinkle generously with the cinnamon sugar mixture.

Brush with Butter and Add Topping

Fold the dough in half and then in half again to create a triangle. Roll out again to flatten. This creates layers.

Fold and Roll

In a large skillet, heat vegetable oil over medium heat. Fry each piece of dough until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.

Fry the Elephant Ears

Serve the hot elephant ears drizzled with chocolate sauce and additional cinnamon sugar if desired.

Serve with Chocolate Sauce

Vegetable oil

Butter, melted

Cinnamon

Sugar (for topping)

Chocolate sauce

Vegetable oil (for frying)

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.

Soak the Rice

Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam the rice for about 30-40 minutes, or until it's tender and sticky.

Steam the Rice

In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat until the sugar dissolves, stirring occasionally.

Once the sticky rice is cooked, transfer it to a large bowl and pour half of the coconut sauce over it. Mix well and let it sit for about 20 minutes to absorb the flavors.

Mix with Sticky Rice

Peel and slice the ripe mangoes into thin strips or wedges, discarding the pit.

Slice Mango

In a dry skillet over medium heat, toast the almonds until golden brown, stirring frequently to avoid burning.

Toast Almonds

Scoop a generous portion of the sticky rice onto a serving plate.

Plate the Sticky Rice

Top the sticky rice with sliced mangoes, toasted almonds, and a sprinkle of sesame seeds. Drizzle the remaining coconut sauce over the top.

Add Mango and Toppings

glutinous rice

water

coconut milk

sugar

salt

ripe mango

toasted almonds

sesame seeds

In a medium saucepan, combine the Thai chili sauce, rice vinegar, soy sauce, sugar, minced garlic, and grated ginger. Stir well to combine all the ingredients.

Combine Sauce Ingredients

Place the saucepan over medium heat. Cook the mixture, stirring occasionally, until it starts to simmer. This should take about 5 minutes.

Heat the Sauce

In a small bowl, mix the cornstarch and water together until smooth. This will be your thickening agent.

Prepare Cornstarch Slurry

Once the sauce is simmering, slowly pour the cornstarch slurry into the sauce while continuously stirring. Allow the sauce to simmer for another 2-3 minutes until it thickens to your desired consistency.

Thicken the Sauce

If using, stir in the sesame oil, chopped green onions, and chili flakes for added flavor and garnish. Mix well.

Add Optional Ingredients

Remove the sauce from heat and let it cool slightly before serving. It can be used immediately or stored in an airtight container in the refrigerator for up to a week.

Cool and Serve

Thai chili sauce

Rice vinegar

Soy sauce

Garlic (minced)

Ginger (grated)

Cornstarch

Sesame oil

Chopped green onions

Chili flakes

Peel the garlic cloves and finely mince them using a knife or a garlic press.

Prepare the Garlic

In a medium mixing bowl, combine the mayonnaise, minced garlic, and lemon juice. Whisk together until smooth and well combined.

Mix the Base

Add the aji amarillo paste, salt, and black pepper to the mayonnaise mixture. Stir well until all ingredients are fully integrated.

Incorporate Aji Amarillo

If desired, fold in chopped cilantro and lemon zest into the aioli for extra flavor and freshness.

Add Garnishes

Transfer the Aji Aioli to a serving bowl and enjoy with your favorite dishes, such as grilled meats, vegetables, or as a dip for fries.

Serve

Mayonnaise

Garlic cloves

Lemon juice

Aji Amarillo paste

Black pepper

Chopped cilantro

Lemon zest

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Dice the tomatoes, finely chop the red onion, and chop the cilantro. If using jalapeño, finely chop it as well.

Chop the Vegetables

Add the diced tomatoes, chopped onion, cilantro, and jalapeño (if using) to the bowl with the avocados.

Pour the lime juice over the avocado and vegetable mixture. This will help prevent the avocados from browning.

Add Lime Juice

Sprinkle salt, black pepper, and garlic powder over the mixture. Gently mix everything together using a fork or a spoon until well combined, being careful not to mash the avocados too much.

Season the Salsa

Transfer the avocado salsa to a serving bowl and enjoy with tortilla chips, tacos, or as a topping for grilled meats.

Serve the Avocado Salsa

Ripe avocados

Tomatoes

Red onion

Cilantro

Lime juice

Garlic powder

Jalapeño (optional)

Peel and thinly slice the garlic cloves and ginger. Set aside.

Prepare the Aromatics

In a small bowl, combine the dried red chili flakes, Sichuan peppercorns, and salt. Mix well and set aside.

Prepare the Spice Mix

In a medium saucepan, combine the vegetable oil and sesame oil. Heat over medium heat until the oil begins to shimmer, but do not let it smoke.

Heat the Oils

Add the sliced garlic, ginger, and star anise into the hot oil. Cook for about 2-3 minutes, stirring frequently, until the garlic is golden and fragrant.

Infuse the Aromatics

Remove the saucepan from heat and carefully add the spice mix (chili flakes, Sichuan peppercorns, and salt) into the hot oil. Stir well to combine.

Add the Spice Mix

Let the chili oil cool to room temperature. This allows the flavors to meld together.

Allow to Cool

Once cooled, pour the chili oil into a clean, airtight jar. Seal tightly and store in the refrigerator for up to 2 weeks.

Store the Chili Oil

Dried red chili flakes

Sichuan peppercorns

Ginger

Star anise

Peel and finely mince the garlic cloves. Set aside.

In a medium bowl, add the mayonnaise, minced garlic, and lemon juice. Whisk together until smooth.

Combine Base Ingredients

To the mayonnaise mixture, add the ground cumin, salt, black pepper, and olive oil. Stir until all ingredients are well incorporated.