Traditional chili made with ground beef, beans, and spices.

Chimney's Chili

Pasta with seasonal vegetables and a light sauce.

Pasta Primavera

Crispy Calamari

Shrimp marinated in chili and lime served with avocado.

Chili Lime Shrimp

Crispy cauliflower tossed in buffalo sauce, served with ranch dressing.

Buffalo Cauliflower

Mojito

A selection of cured meats, cheeses, and house-made pickles.

Chimney's Charcuterie Board

Chilled shrimp served with tangy cocktail sauce

Classic Shrimp Cocktail

Spicy chicken wings served with blue cheese dressing

Chicken Wings

Crispy shrimp tossed in a spicy garlic sauce.

Chimney's Shrimp

Rich chocolate cake with a molten center.

Chocolate Fondant

Steak Frites

Garlic Bread

Pina Colada

Grilled bread topped with tomatoes and basil.

Bruschetta

Crab Cakes

Margarita

Creamy cheesecake with a graham cracker crust.

Cheesecake

Warm chocolate cake with a molten center.

Chocolate Lava Cake

Juicy ribeye steak cooked to your liking.

Ribeye Steak

Fresh salmon fillet grilled to perfection.

Grilled Salmon

Baked mushrooms stuffed with seasoned cream cheese.

Stuffed Mushrooms

Chimney's Classic Shrimp Cocktail

Dice the onion, bell pepper, and mince the garlic cloves.

Chop Vegetables

Drain and rinse the canned kidney beans and black beans under cold water.

Drain Beans

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Break it apart with a spatula as it cooks.

Cook Ground Beef

Stir in the diced onion, bell pepper, and minced garlic. Cook until softened, about 3-4 minutes.

Add Vegetables

Add the drained kidney beans, black beans, and the canned diced tomatoes (with their juices) to the pot. Stir to combine.

Add Beans and Tomatoes

Sprinkle in the chili powder, ground cumin, paprika, salt, black pepper, and red pepper flakes. Stir well to incorporate the spices.

Season the Chili

Bring the chili to a simmer. Reduce the heat to low, cover, and let it cook for about 30 minutes, stirring occasionally.

Simmer

Taste the chili and adjust seasoning if necessary, adding more salt or spices as desired.

Taste and Adjust

Ground beef

Canned kidney beans

Canned black beans

Canned diced tomatoes

Onion

Garlic

Bell pepper

Chili powder

Ground cumin

Paprika

Salt

Black pepper

Red pepper flakes

Olive oil

Bring a large pot of salted water to a boil.

Boil Water

Add the pasta to the boiling water and cook according to package instructions until al dente. Stir occasionally.

Cook Pasta

Once cooked, drain the pasta and set aside, reserving 1/2 cup of pasta water.

Drain Pasta

Wash and chop the zucchini, bell pepper, cherry tomatoes, carrot, and broccoli into bite-sized pieces.

In a large skillet, heat the olive oil over medium heat.

Heat Olive Oil

Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Add the chopped vegetables (zucchini, bell pepper, cherry tomatoes, carrot, and broccoli) to the skillet and sauté for about 5-7 minutes until they are tender but still crisp.

Cook Vegetables

Stir in the spinach and cook for an additional 2 minutes until wilted.

Add Spinach

Pour in the vegetable broth and lemon juice into the skillet with the vegetables, stirring to combine.

Add Broth and Lemon Juice

Add the cooked pasta to the skillet and toss everything together. If needed, add reserved pasta water to reach the desired consistency.

Combine Pasta and Sauce

Season with salt and black pepper to taste.

Season to Taste

Serve hot, topped with grated Parmesan cheese.

Serve

Pasta (any type)

Zucchini

Bell pepper (any color)

Cherry tomatoes

Carrot

Broccoli florets

Spinach

Garlic (minced)

Vegetable broth

Lemon juice

Parmesan cheese (grated)

In a bowl, soak the calamari rings in buttermilk for at least 30 minutes to tenderize.

Prepare the Calamari

In a separate mixing bowl, combine the flour, cornstarch, salt, black pepper, paprika, and garlic powder. Whisk until well blended.

Mix Dry Ingredients

In a large, deep frying pan, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C). You can test the oil by dropping in a small amount of the flour mixture; if it sizzles immediately, it's ready.

Heat the Oil

Remove the calamari from the buttermilk and allow excess to drip off. Dredge the calamari rings in the flour mixture, ensuring they are fully coated.

Coat the Calamari

Carefully place the coated calamari rings into the hot oil in batches. Fry for about 2-3 minutes, or until they are golden brown and crispy. Avoid overcrowding the pan.

Fry the Calamari

Use a slotted spoon to transfer the fried calamari to a paper towel-lined plate to drain excess oil. Season with salt while hot.

Drain and Serve

In a small bowl, mix together the mayonnaise, sriracha sauce, lemon juice, minced garlic, and salt. Adjust the seasoning to taste.

Prepare the Aioli

Serve the crispy calamari hot alongside the spicy aioli for dipping.

calamari rings

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

buttermilk

vegetable oil

mayonnaise

sriracha sauce

lemon juice

garlic, minced

In a medium bowl, combine lime juice, chili powder, minced garlic, olive oil, salt, and black pepper. Whisk until well blended.

Prepare the Marinade

Add the shrimp to the marinade and toss to coat. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Shrimp

Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet, cooking for about 2-3 minutes on each side, or until they are pink and opaque.

Cook the Shrimp

While the shrimp is cooking, slice the avocado and set aside.

Prepare Avocado

Once the shrimp are cooked, remove them from the heat. Serve the shrimp on a plate alongside the sliced avocado. Garnish with chopped cilantro and lime wedges.

Plate the Dish

Serve immediately while warm and enjoy your chili lime shrimp!

Enjoy

Shrimp, peeled and deveined

Lime juice

Garlic, minced

Avocado, sliced

Fresh cilantro, chopped

Lime wedges

Preheat your oven to 450°F (230°C) to ensure it gets hot enough for crispy roasting.

Preheat the Oven

Wash and cut the cauliflower into bite-sized florets. Make sure they are evenly sized for uniform cooking.

Prepare the Cauliflower

In a large bowl, combine the olive oil, garlic powder, onion powder, salt, and black pepper. Add the cauliflower florets and toss until they are well-coated.

Season the Cauliflower

Spread the seasoned cauliflower florets in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, tossing halfway through, until they are golden brown and crispy.

Roast the Cauliflower

In a small saucepan over low heat, melt the unsalted butter. Once melted, add the hot sauce and stir until well combined. Remove from heat.

Prepare the Buffalo Sauce

Once the cauliflower is roasted, transfer it to a large bowl and pour the buffalo sauce over it. Toss gently until all the florets are coated evenly.

Toss with Buffalo Sauce

In a mixing bowl, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined.

Mix the Ranch Dressing

Serve the buffalo cauliflower hot with the ranch dressing on the side for dipping.

Serve the Buffalo Cauliflower

Cauliflower

Garlic powder

Onion powder

Hot sauce (e.g., Frank's RedHot)

Unsalted butter

Mayonnaise

Sour cream

Buttermilk

Dried dill

In a sturdy glass, add the fresh mint leaves and granulated sugar. Use a muddler or the back of a spoon to gently press down on the mint leaves to release their essential oils, mixing them with the sugar. Be careful not to shred the leaves too much.

Muddle the Mint and Sugar

Cut the lime in half and squeeze the juice from both halves into the glass over the muddled mint and sugar mixture. You can also drop one half of the squeezed lime into the glass for added flavor.

Add Lime Juice

Add the white rum to the glass, pouring it directly over the mint, lime, and sugar mixture.

Pour in the Rum

Using a spoon, stir the mixture well to combine the ingredients. Then, fill the glass with ice cubes, packing them in for a refreshing chill.

Mix and Add Ice

Gently pour the club soda over the ice until the glass is full. This will add fizz and balance the sweetness of the sugar.

Top with Club Soda

Garnish with a sprig of fresh mint and a lime wedge on the rim of the glass. Serve immediately with a straw, and enjoy your refreshing mojito!

Garnish and Serve

Fresh mint leaves

Lime

Granulated sugar

White rum

Club soda

Ice cubes

Slice the prosciutto, salami, and chorizo into thin, even slices for easy serving.

Arrange the sliced cured meats on the serving board, ensuring a balanced presentation.

Cut the Brie into wedges, the Cheddar into cubes, and leave the Gorgonzola in small pieces.

Place the cheeses on the board, interspersing them with the cured meats for a visually appealing layout.

Start by slicing the cucumbers into rounds or spears, depending on your preference.

Pickle Preparation

In a saucepan, combine the white vinegar, water, salt, sugar, dill, and crushed garlic cloves. Bring the mixture to a boil, stirring until the salt and sugar dissolve.

Remove the saucepan from heat and allow the mixture to cool slightly.

Add the sliced cucumbers to a jar and pour the cooled pickling liquid over them. Seal the jar and refrigerate for at least 2 hours before serving.

Place the pickles on the charcuterie board once they are ready.