Flavor of the Week

World famous potato rolls. Soft and buttery.

Amazing Buns

Nothing frozen here. Premium fries seasoned on the spot.

Hand-Cut Fries

Filets & Tenders delivered fresh, never frozen. Simple ingredient breading.

True Chicken

Churned in-house all day long. Milwaukee inspired recipes.

Premium Frozen Custard

We get our vegetables delivered whole and we slice them up by hand.

Top Notch Toppings

No MSG, preservatives, artificial colors or dyes. Cooked or prepared to order.

Clean Eating

In a blender, combine fresh strawberries and granulated sugar. Blend until smooth. Set aside.

Prepare Strawberry Swirl

In a mixing bowl, beat cream cheese and powdered sugar until smooth. Add vanilla extract and mix well.

Make Cream Cheese Mixture

In another bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Whip Heavy Cream

In a small bowl, combine gelatin powder and water. Let sit for 5 minutes, then microwave for 10-15 seconds until dissolved. Allow to cool slightly.

Dissolve Gelatin

Slowly drizzle the gelatin mixture into the cream cheese mixture while gently folding to combine. Be careful not to deflate the whipped cream.

Combine All Ingredients

In a serving dish or individual cups, layer the cream cheese mixture and strawberry swirl. Use a knife or skewer to create a swirl effect.

Layer and Swirl

Refrigerate for at least 2 hours before serving to allow the flavors to meld and set.

Chill

Fresh Strawberries

Granulated Sugar

Cream Cheese

Powdered Sugar

Vanilla Extract

Heavy Cream

Milk

Gelatin Powder

Water

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

Activate Yeast

In a large mixing bowl, combine the mashed potatoes, melted butter, and eggs. Mix until smooth.

Mix Wet Ingredients

Add the activated yeast mixture to the potato mixture and stir well.

Combine Ingredients

Gradually add flour and salt to the mixture, stirring until a soft dough forms.

Add Flour and Salt

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

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

First Rise

Punch down the risen dough and divide it into equal pieces. Shape each piece into a bun.

Shape the Buns

Place the shaped buns on a greased baking sheet, cover, and let rise for another 30-45 minutes.

Second Rise

Preheat your oven to 375°F (190°C) while the buns are rising.

Preheat Oven

Bake the buns in the preheated oven for 15-20 minutes or until golden brown.

Bake the Buns

Remove from the oven, let cool slightly, and enjoy your amazing potato rolls!

Cool and Enjoy

All-purpose flour

Mashed potatoes

Butter

Sugar

Salt

Yeast

Eggs

Wash and peel the Russet potatoes. Cut them into evenly sized strips, about 1/4 inch thick.

Prepare Potatoes

Place the cut fries in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.

Soak the Potatoes

Drain the soaked fries and pat them dry with a clean kitchen towel to remove excess moisture.

Dry the Fries

In a deep frying pan or large pot, heat the vegetable oil to 350°F (175°C). You can use a thermometer to check the temperature.

Heat the Oil

Carefully add a batch of fries to the hot oil, making sure not to overcrowd the pan. Fry for about 5-7 minutes or until they are golden brown and crispy.

Fry the Potatoes

Using a slotted spoon, remove the fries from the oil and place them on a plate lined with paper towels to drain excess oil. While they are still hot, season with sea salt, black pepper, and paprika to taste.

Drain and Season

Serve the fries hot, and enjoy your hand-cut fries with your favorite dipping sauces!

Serve

Russet potatoes

Vegetable oil

Sea salt

Black pepper

Paprika

Rinse the chicken breast fillets and tenders under cold water and pat dry with paper towels.

Prepare the Chicken

In three separate shallow dishes, place the flour in the first, beaten eggs in the second, and bread crumbs mixed with salt, pepper, garlic powder, and paprika in the third.

Set Up Breading Station

Dredge each piece of chicken first in the flour, shaking off the excess, then dip into the eggs, and finally coat with the bread crumb mixture. Ensure an even coating on all sides.

Bread the Chicken

In a large skillet, heat the vegetable oil over medium-high heat until shimmering.

Carefully add the breaded chicken pieces to the hot oil in batches. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Adjust heat as necessary to prevent burning.

Cook the Chicken

Remove the chicken from the skillet and place on a plate lined with paper towels to drain excess oil. Serve hot.

Drain and Serve

Chicken breast fillets

Chicken tenders

Bread crumbs

Garlic powder

In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat until the mixture is warm, stirring occasionally.

Prepare the Custard Base

In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and fluffy.

Whisk the Egg Yolks

Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent curdling. Once combined, return the mixture to the saucepan.

Temper the Egg Yolks

Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (around 170°F or 77°C). Do not boil.

Cook the Custard

Remove from heat and strain the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits. Stir in the vanilla extract and a pinch of salt. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Strain and Cool

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Custard

Transfer the churned custard into an airtight container and freeze for at least 2 hours to firm up before serving.

Freeze

whole milk

heavy cream

egg yolks

granulated sugar

vanilla extract

salt

Wash all the vegetables thoroughly. Slice the bell peppers, red onion, cucumbers, and cherry tomatoes into bite-sized pieces. Chop the fresh basil leaves.

Prepare the Vegetables

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.

Mix the Dressing

In a large bowl, combine the sliced vegetables and chopped basil. Drizzle the dressing over the top and toss gently to coat.

Combine the Ingredients

Serve the vegetable mixture as a topping for salads, sandwiches, or as a fresh side dish.

Bell peppers (Assorted colors)

Red onion

Cherry tomatoes

Cucumbers

Fresh basil leaves

Olive oil

Balsamic vinegar

Pepper

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

Cook Quinoa

While the quinoa is cooking, wash and chop the kale, cherry tomatoes, cucumber, and avocado. Place them in a large mixing bowl.

Prepare Vegetables

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

Mix Dressing

Add the cooked quinoa to the large mixing bowl with the vegetables. Pour the dressing over the mixture and toss gently to combine. Add fresh herbs and mix again.

Serve the clean eating salad immediately or refrigerate for up to 2 hours before serving.

Flavor Of The Week

Amazing Buns

Hand-cut Fries

True Chicken

Premium Frozen Custard

Top Notch Toppings

Clean Eating