Our creative team of incredible chefs have created so many innovative must-try dishes!

Creative / Innovative Food

Our massive juicy burgers are a MUST TRY! Made with Local Beef from National Cattle Works! No hormones, No pesticides, No antibiotics!

Great Burgers

We've been told we have the best home-cooking and comfort food in town!

Comfort Food

Start your morning off right with one of our delicious pastries!

Great Pastries

Make sure you try all of our awesome homemade sauces! Rich, zesty, spicy & more!

Homemade Sauces

You can't rush perfection. We slow smoke our BBQ for hours to make sure it's just right!

Slow Smoked BBQ

We're known for our amazing sandwiches. Which is your favorite?

Great Sandwiches

Rinse the quinoa under cold water. In a medium pot, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Cook the Quinoa

While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine the black beans, diced bell pepper, corn, diced avocado, and halved cherry tomatoes.

Prepare the Vegetables

In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.

Mix the Dressing

Once the quinoa is cooked and slightly cooled, add it to the vegetable mixture. Pour the dressing over the top and toss gently to combine. Add chopped cilantro and mix again.

Combine Everything

Serve the salad warm or chilled. Enjoy your creative and innovative dish!

Serve

Quinoa

Black beans, canned

Bell pepper, diced

Corn, frozen

Avocado, diced

Cherry tomatoes, halved

Lime juice

Fresh cilantro, chopped

Olive oil

Salt

Black pepper

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined. Divide the mixture into 4 equal portions and shape each portion into a patty.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side, then flip them. Place a slice of cheddar cheese on each patty and cook for an additional 3-4 minutes, or until the desired doneness is reached.

Cook the Patties

Toast the burger buns on the grill or skillet for a minute until lightly golden. Place a patty on the bottom half of each bun. Top with lettuce, tomato slices, pickles, ketchup, and mustard. Cover with the top half of the bun.

Assemble the Burgers

Serve the burgers immediately with your favorite sides.

Ground beef

Garlic powder

Onion powder

Cheddar cheese slices

Burger buns

Lettuce leaves

Tomato slices

Pickles

Ketchup

Mustard

Peel and chop the potatoes and carrots. Dice the onion and mince the garlic.

Prepare the Ingredients

In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Brown the Beef

Add onion and garlic to the pot with the beef and sauté until onion is translucent, about 3-4 minutes.

Sauté Vegetables

Stir in the potatoes, carrots, beef broth, salt, pepper, thyme, and bay leaves. Bring to a boil.

Add Remaining Ingredients

Reduce heat to low and cover. Simmer for 30-40 minutes until the vegetables are tender.

Simmer

Remove bay leaves. Stir in butter for added richness. Serve hot and enjoy your comfort food!

Finish and Serve

Ground Beef

Potatoes

Carrots

Onion

Garlic

Beef Broth

Olive Oil

Black Pepper

Thyme

Bay Leaves

Butter

In a small bowl, combine warm milk, water, and yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing well.

Mix Wet Ingredients

Add the frothy yeast mixture to the butter mixture. Stir to combine.

Combine Mixtures

Gradually add flour and salt to the wet mixture. Mix until a dough forms.

Add Dry Ingredients

Turn dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

After the first rise, punch down the dough and roll it out to about 1/2 inch thickness. Cut into desired shapes.

Shape Pastries

Place shaped pastries on a baking sheet, cover, and let them rise again for about 30 minutes.

Second Rise

Preheat the oven to 375°F (190°C). Bake pastries for 15-20 minutes or until golden brown.

Bake

Once cooled, glaze with a mixture of powdered sugar and a little water or milk until desired consistency is reached.

Glaze Pastries

All-purpose flour

Unsalted butter

Granulated sugar

Active dry yeast

Milk

Eggs

Vanilla extract

Powdered sugar

Water

In a large saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Prepare the Base Sauce

Chop the tomatoes and add them to the saucepan. Stir well and allow to simmer for 10 minutes until the tomatoes are soft.

Add Tomatoes

Add red pepper flakes, fresh basil, salt, and black pepper to the sauce. Stir to combine and let simmer for an additional 5 minutes.

Season the Sauce

Remove the sauce from heat and stir in vinegar and honey. Adjust seasoning to taste.

Finish with Vinegar and Honey

Allow the sauce to cool completely before transferring to an airtight container. Store in the refrigerator for up to one week.

Cool and Store

Tomatoes

Red Pepper Flakes

Fresh Basil

Vinegar

Honey

Trim excess fat from the pork shoulder and rub the BBQ rub all over the meat, ensuring it is well coated. Let it marinate for at least 1 hour or overnight in the fridge for best results.

Prepare the Pork

Soak the smoked wood chips in water for at least 30 minutes before using to ensure they smolder and create smoke instead of burning up quickly.

Soak Wood Chips

Preheat your smoker to 225°F (107°C). Once at temperature, add the soaked wood chips to the smoker box or directly on the coals.

Prepare the Smoker

Place the pork shoulder in the smoker and close the lid. Smoke for approximately 8-10 hours, or until the internal temperature reaches 195-205°F (90-96°C) for tender meat. Every hour, spritz the meat with a mixture of apple cider vinegar and apple juice to keep it moist.

Smoke the Pork

Once done, remove the pork shoulder from the smoker and let it rest for at least 30 minutes. Shred the meat using forks and serve with your favorite BBQ sauce.

Rest and Serve

Pork shoulder

BBQ rub

Apple cider vinegar

Apple juice

Smoked wood chips (hickory or apple)

Gather all the ingredients and wash the lettuce and tomato. Slice the avocado and tomato.

Spread mayonnaise on two slices of sourdough bread. Add turkey slices, Swiss cheese, avocado, lettuce, and tomato on top.

Assemble the Sandwich

Sprinkle salt and black pepper over the vegetables. Spread mustard on the remaining two slices of bread and place them on top of the sandwich.