A vibrant and effervescent blend of Aperol, champagne, and a splash of club soda, poured over fresh orange slices and served in a shareable pitcher.

Aperol Spritz Pitcher

Extra Whiskey Sauce

Whiskey Bread Pudding

Pot Roast

White Turkey Breast

Spicy Corn

Regans Chutney Cheese

Mom's Coleslaw

Maple Glazed Carrots

Garlic Mashed Potatoes

Cranberry Herb Stuffing

Maple Bourbon

Double Chocolate Martini

The Derailer

Locomotion

Smokey Cider Margarita

Cameral Apple Cider

Loco Loco

Warm Spiced Cranberry

Kettle Style Clam Chowder

Bold and energizing-vodka, rich espresso, and coffee liqueur, shaken to a smooth froth and served chilled.

Espresso Martini

Our signature savory cocktail with vodka, house Bloody Mary mix, and a kick of spice.

Bloody Mary

White Wine, pineapple, oranges, lime, lemon, club soda.

Sangria Pitcher

A sparkling blend of peach purée and prosecco. Sweet, fruity, and refreshingly elegant.

Peach Bellini

Chill the champagne/sparkling wine and club soda in the refrigerator until very cold (at least 1 hour). Also chill the pitcher if possible.

Chill

Wash the oranges thoroughly. Slice 2 oranges into 1/4-inch rounds; reserve a few whole wheels for glasses. Cut rounds in half if your pitcher is narrow.

Place the orange slices into the bottom of a 2–3 quart pitcher, arranging them so they spread out and release juice when muddled lightly.

Using a wooden spoon or muddler, press the orange slices gently 4–6 times to release some juice and oils. Do not over-muddle — you want brightness, not bitterness.

Optional light muddle

Add the ice to the pitcher, pouring in about 4–6 cups to fill roughly half to two-thirds full depending on pitcher size.

Pour in 2 cups Aperol over the ice and orange slices.

Slowly add 4 cups chilled champagne or dry sparkling wine. Pour gently to preserve bubbles.

Top with 1 cup chilled club soda to add effervescence and slightly lengthen the drink.

Taste a small spoonful. If you prefer slightly sweeter, stir in up to 2 tablespoons simple syrup, mixing gently. Avoid over-stirring to retain carbonation.

Adjust sweetness (optional)

Give the pitcher a gentle stir (2–3 strokes) to combine ingredients without flattening the bubbles.

Fill 6 chilled wine or rocks glasses with ice (if desired) and place an orange wheel on the rim or inside each glass.

Pour the Aperol Spritz from the pitcher into the glasses, aiming to distribute orange slices so each glass gets some.

Garnish each glass with an optional mint sprig and serve immediately so the drink remains fizzy.

Leftover pitcher: keep refrigerated and covered; add a splash of fresh club soda before serving to revive bubbles. Consume within 6–8 hours for best quality.

Aperol

Champagne or dry sparkling wine (chilled)

Club soda (chilled)

Fresh orange slices

Ice cubes

Optional: simple syrup

Orange wheels (for glasses)

Fresh mint sprigs (optional)

Finely mince the shallot and mince the garlic. Measure out butter, brown sugar, mustard, vinegar, Worcestershire, soy sauce, and seasonings so they are ready to add.

Prepare aromatics

In a medium skillet or saucepan over medium heat, melt 4 tablespoons of the butter. Add the minced shallot and sauté 2–3 minutes until softened and translucent but not browned. Add the minced garlic and sauté 30–45 seconds until fragrant.

Sauté shallot and garlic

Stir in the brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, and soy sauce. Cook 1–2 minutes, stirring, until the sugar begins to dissolve and the mixture is glossy.

Build flavor

Remove the pan briefly from the heat. Pour in the whiskey and, if you wish to burn off some alcohol, carefully return to the heat and ignite with a long lighter or let it reduce without igniting. If you do not want to flambé, keep the pan on medium-high and let the whiskey simmer until reduced by about half (about 4–6 minutes). Use caution around open flames and hot alcohol.

Flambé or deglaze with whiskey (safety first)

Add the beef or chicken stock and bring the mixture to a gentle simmer. Continue to simmer until reduced and slightly thickened, about 6–8 minutes. Stir occasionally and scrape any browned bits from the pan for extra flavor.

Add stock and reduce

In a small bowl, whisk the cornstarch into the cold water to make a slurry. Whisk the slurry into the simmering sauce. Continue to cook 1–2 minutes until the sauce thickens. Reduce heat to low and stir in the remaining 2 tablespoons of butter, the heavy cream, fresh thyme leaves (if using), black pepper, and salt. Taste and adjust seasoning.

Finish and thicken

For a smooth finish, strain the sauce through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor. Return to low heat to keep warm until serving. The sauce can be kept warm for up to 30 minutes; if cooled and thickened too much, thin with a splash of stock or water and reheat gently.

Strain and serve

Refrigerate leftovers in an airtight container for up to 4 days. Rewarm gently over low heat and whisk in a splash of stock or cream to loosen before serving.

Storage

unsalted butter

shallot

garlic cloves, minced

brown sugar (packed)

Dijon mustard

apple cider vinegar

Worcestershire sauce

soy sauce (or tamari)

whiskey (bourbon or rye recommended)

beef or chicken stock

heavy cream

cornstarch

cold water

fresh thyme leaves (optional)

black pepper

salt

Preheat oven to 350°F (175°C). Butter a full-size 9x13-inch baking dish (or full pan of similar volume). Spread the cubed bread evenly on a baking sheet and toast in the oven 8–10 minutes, turning once, until edges are dry and lightly golden. This helps the bread absorb the custard without becoming mushy.

Prepare the bread

In a medium saucepan over medium heat, combine whole milk and heavy cream and warm until just steaming (do not boil). Remove from heat.

Warm the dairy

In a large bowl, whisk the eggs with the granulated sugar, brown sugar, vanilla extract, and kosher salt until smooth. Slowly whisk the warmed milk/cream into the egg mixture in a thin stream to temper the eggs and avoid scrambling.

Mix custard

Stir in the whiskey, ground cinnamon, ground nutmeg, and orange zest. If using raisins or currants, either stir them directly into the custard (for softer fruit) or bloom them first: cover with 2 tablespoons whiskey or warm water for 10 minutes, drain, then add to custard.

Combine with whiskey and add-ins

Place the toasted bread cubes in the prepared baking dish. Pour the custard mixture evenly over the bread, pressing gently so the bread absorbs the liquid. Let sit at room temperature for 20–30 minutes so the custard soaks through; if time permits, cover and refrigerate 1–2 hours for deeper flavor (bring back to room temperature before baking).

Soak the bread

Preheat oven to 350°F (175°C) if not already. If the top looks dry, drizzle melted butter over the surface and sprinkle the turbinado sugar evenly to encourage a crisp, caramelized top.

Preheat and finish assembly

Place the pan on a rimmed baking sheet (to catch any spills) and bake in the center of the oven for 45–55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Bake

Remove from oven and let the bread pudding rest 15–20 minutes; it will set as it cools.

Rest

If making a whiskey caramel sauce: in a saucepan, combine 1 cup granulated sugar and 3 tablespoons water over medium heat, swirl occasionally until the sugar melts and turns amber. Remove from heat, carefully whisk in 6 tablespoons unsalted butter until smooth, then whisk in 0.5 cup heavy cream (warm slightly first) until combined. Return to low heat briefly, then stir in 2–3 tablespoons whiskey. Cool slightly before using. (Take care — caramel is very hot.)

Prepare or warm whiskey caramel (if using prepared)

Spoon or drizzle warm whiskey caramel over slices of the bread pudding. Serve with a drizzle of additional warmed heavy cream if desired. Bread pudding can be served warm, at room temperature, or chilled. Store leftovers covered in the refrigerator up to 4 days; reheat gently in a warm oven.

Serve

day-old brioche or challah bread, cut into 1-inch cubes

whole milk

large eggs

granulated sugar

brown sugar, packed

vanilla extract

kosher salt

whiskey (rye or bourbon)

raisins or currants (optional)

orange zest (from 1 medium orange)

ground cinnamon

ground nutmeg

unsalted butter, melted

turbinado sugar or coarse sugar

whiskey caramel sauce (see note) or store-bought caramel

heavy cream (for drizzle or serving)

Pat the 0.5 lb beef chuck roast dry with paper towels. Trim excess fat if desired. Season all sides evenly with 0.5 tsp kosher salt and 0.25 tsp ground black pepper. Lightly dust the roast with 1 tbs all-purpose flour, shaking off excess.

Trim and season

Roughly chop onion, carrot, and celery to yield about 1/4 cup each. Peel and smash 1 garlic clove.

Heat 1 tbs vegetable oil in a small heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the roast and sear 2 to 3 minutes per side, until deeply browned. Use tongs to hold and brown edges as needed. Remove roast to a plate.

Reduce heat to medium. Add the chopped onion, carrot, and celery to the pot and cook, stirring occasionally, 3 to 4 minutes until softened and starting to brown. Add the smashed garlic and cook 30 seconds until fragrant.

Stir in 0.5 tbs tomato paste and cook 1 minute to deepen flavor. If using, pour in 0.25 cup red wine to deglaze the pot, scraping up browned bits with a wooden spoon; simmer 1 to 2 minutes to reduce slightly.

Add 1 cup beef broth, 1 sprig fresh thyme, and 0.5 bay leaf to the pot. Return the seared roast to the pot, nestling it into the liquid so the liquid comes about halfway up the roast. Bring to a gentle simmer.

Cover the pot with a tight-fitting lid and reduce heat to low. Simmer gently for 1.5 to 2 hours, turning the roast once halfway through, until the meat is fork-tender (probe with a fork; it should pull apart easily). Check after 1 hour; add a few tablespoons of water or broth if liquid is evaporating too quickly.

Remove the roast to a cutting board and tent with foil to rest 5 to 10 minutes. Remove and discard the thyme sprig and bay leaf from the sauce.

Optional: Skim off excess fat from the sauce. Stir in 0.5 tbs butter to enrich the sauce and whisk to combine. Taste and adjust seasoning with more salt and pepper if needed.

Slice or shred the roast and spoon the sauce and braised vegetables over the top. Sprinkle with 1 tsp chopped fresh parsley before serving, if desired.

beef chuck roast

ground black pepper

all-purpose flour

vegetable oil

yellow onion

carrot

celery

garlic

beef broth

red wine (optional)

tomato paste

fresh thyme

bay leaf

butter

fresh parsley, chopped

Remove the half-pound turkey breast from packaging. Trim any excess fat or connective tissue. Pat the meat thoroughly dry with paper towels — dry surface ensures proper browning.

Trim and pat dry

If the breast is uneven in thickness, place it between two sheets of plastic wrap and gently pound with a meat mallet or the flat side of a heavy pan until it is an even thickness (about 1 to 1.25 inches). This promotes even cooking.

Even thickness

In a small bowl, combine 0.5 tsp kosher salt, 0.25 tsp black pepper, 0.25 tsp garlic powder, and 0.25 tsp paprika. Rub the turkey breast all over with 1 tablespoon olive oil, then evenly sprinkle and rub the dry seasoning mix onto all sides of the breast. Drizzle 0.5 tablespoon lemon juice over the meat and rub it in. Let the seasoned turkey rest at room temperature for 10–15 minutes (or refrigerate covered for up to 2 hours for a light marinade).

Heat a large skillet over medium-high heat until hot. Add the seasoned turkey breast and sear without moving for 2–3 minutes until a golden crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium-low, cover the skillet or reduce heat and cook gently for an additional 6–8 minutes, flipping once halfway, until the internal temperature reaches 160°F (71°C) with an instant-read thermometer inserted into the thickest part. Total cook time will vary with thickness; do not overcook.

Pan-sear and finish

Remove the turkey breast to a cutting board and tent loosely with foil. Add 1 teaspoon butter and 1 teaspoon minced parsley to the hot skillet, swirl briefly to melt and pick up browned bits, then spoon this mixture over the turkey. Let the turkey rest for 5–7 minutes; carryover cooking will raise the internal temperature to about 165°F (74°C).

Rest and finish

Slice the rested turkey breast thinly against the grain. Taste and adjust seasoning, adding a light sprinkle of salt or a squeeze of lemon if desired. Serve warm.

skinless boneless turkey breast

freshly ground black pepper

garlic powder

paprika (sweet or smoked)

olive oil

fresh lemon juice

fresh minced parsley

butter (optional, for finishing)

If using fresh corn, cut kernels off 3 ears of corn to yield about 3 cups. If using frozen, thaw and drain well. Finely chop the onion, mince the garlic, remove seeds and finely chop the jalapeño, chop the cilantro, and slice the green onions if using. Crumble the cotija or feta.

Prepare ingredients

Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Allow butter to melt and oil to shimmer but not smoke (about 1 minute).

Heat pan

Add the chopped onion to the skillet and sauté 3–4 minutes until translucent and beginning to brown at the edges. Stir occasionally. Add the minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Sauté aromatics

Add the corn kernels to the skillet in an even layer. Cook without stirring for 2–3 minutes to allow some kernels to char lightly, then stir and continue to cook 4–5 minutes more until the corn is heated through and several kernels have golden-brown spots. If the pan becomes dry, add the remaining 1 tablespoon butter and stir to coat.

Cook corn

Sprinkle the smoked paprika, ground cumin, chili powder, cayenne, salt, and black pepper over the corn. Stir thoroughly to coat the kernels and cook 1–2 minutes to bloom the spices.

Add spices

Remove the skillet from heat. Stir in the lime juice, chopped cilantro, and hot sauce if using. Taste and adjust seasoning with more salt, cayenne, or lime juice as desired.

Finish and adjust

Transfer the spicy corn to a serving bowl or plate. Sprinkle crumbled cotija or feta and sliced green onions over the top. Serve immediately as a side dish, taco topping, or warm salad. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat briefly in a skillet.

Garnish and serve

fresh or frozen corn kernels

medium onion, finely chopped

jalapeño, seeds removed and finely chopped

smoked paprika

ground cumin

ground cayenne pepper

chili powder

lime juice (about 1 lime)

cilantro, chopped

cotija or feta cheese, crumbled (optional)

green onions, thinly sliced (optional)

hot sauce (optional, for extra heat)

Remove cream cheese from the refrigerator about 30 minutes before starting so it softens. Finely grate the cheddar and set aside. Place the softened cream cheese in a medium mixing bowl and beat with a hand mixer or sturdy spoon until smooth and slightly fluffy (about 1–2 minutes).

Prepare cheese and cream base

Add the mayonnaise, whole grain mustard, lemon juice, and Worcestershire sauce to the softened cream cheese. Mix until combined and smooth, scraping the sides of the bowl as needed.

Combine mayonnaise and flavorings

Fold in the grated cheddar in two additions, stirring gently to incorporate each addition fully. Once the cheese is distributed, gently fold in the mango chutney and the optional chopped roasted red pepper so you maintain some visible chutney pieces and fruit texture rather than fully puréeing them.

Fold in cheddar and chutney

Stir in the chopped chives (or green onions), smoked paprika (if using), black pepper, and sea salt. Taste and adjust seasoning: add up to another 1/2 teaspoon of salt or a little extra lemon if you prefer brighter acidity. Mix until the spread is evenly combined but still slightly chunky from the chutney and cheese.

Season and finish

Transfer the chutney cheese to an airtight container or a small serving bowl covered with plastic wrap. Chill in the refrigerator for at least 1 hour (preferably 2–4 hours) to allow flavors to meld and firm slightly. For best texture, chill up to 24 hours.