THE Cheese

THE CANYON

THE HOLLAND

THE BITTERROOT

THE RIDGE

THE PEAK

Crab Rangoon Rolls

THE Grand Teton

THE Beartooth

CHICKEN SALAD SANDWICH

FRENCH DIP PHILLY

CUBAN SANDWICH

Bacon & Brie Melt

Turkey Avo Club Wrap

Avocado BLT

REUBEN

NACHOS

Penn Cove Mussels

LAMB NAAN SLIDERS

Wisconsin Poutine

Brisket Poppers

DEN Wings

Brussel Sprouts

PAN SEARED SALMON

Finely shred the cheddar and Gruyère and place in a bowl. Toss the shredded cheeses with the cornstarch—this helps prevent the cheese from becoming stringy and separates when heated. Set aside at room temperature.

Prepare cheese

Combine the whole milk and heavy cream in a small saucepan and warm gently over medium-low heat until just below simmering (bubbles forming at the edge). Keep warm — do not boil.

Warm dairy

In a medium saucepan over medium heat, melt the unsalted butter until foaming. Add the all-purpose flour and whisk continuously for 1½ to 2 minutes to cook the raw flour taste and create a blond roux; do not let it brown.

Make roux

Slowly pour the warmed milk-and-cream mixture into the roux in a thin steady stream while whisking constantly to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer; it will thicken into a smooth béchamel in about 3–4 minutes.

Combine roux and milk

Reduce heat to low. Add the softened cream cheese in small pieces and whisk until fully melted and incorporated. Stir in the Dijon mustard, Worcestershire sauce, hot sauce (if using), kosher salt, and freshly ground black pepper. Taste and adjust seasoning lightly — remember the cheese will add salt.

Incorporate cream cheese and seasonings

With the sauce on the lowest heat possible (or remove from heat), add the shredded cheese in small handfuls, stirring after each addition until smooth and melted before adding more. Avoid boiling the sauce once cheese is added to keep it silky. If the sauce seems too thin, return to very low heat and stir frequently until it thickens; if too thick, whisk in a splash of warm milk.

Add shredded cheese

Taste the finished cheese sauce and adjust: add a pinch more salt, a grind more black pepper, or a dash more hot sauce if desired.

Transfer the cheese to a warmed serving bowl. Sprinkle the top with the sliced chives and a light dusting of smoked paprika for color and a hint of warmth.

Serve immediately with toasted bread, pretzel bites, tortilla chips, or blanched vegetables. If you need to hold the sauce for up to 30 minutes, keep it over the lowest possible heat or in a double boiler, stirring occasionally. If it separates, whisk in a tablespoon of warm milk or reheat gently while whisking to bring it back together.

unsalted butter

all-purpose flour

whole milk

heavy cream

sharp cheddar, finely shredded

Gruyère, finely shredded

cream cheese, softened

Dijon mustard

Worcestershire sauce

hot sauce (optional)

kosher salt

black pepper, freshly ground

cornstarch (or potato starch)

chives, finely sliced

smoked paprika (optional)

toasted bread or chips for serving

Run a grapefruit peel or lime wedge around the rim of an old-fashioned glass. Dip the rim lightly into smoked salt spread on a small plate to create a thin salt rim. Place one large ice cube in the glass and set aside to chill while you build the cocktail.

Rim and chill

Add the añejo tequila (2 oz), mezcal (0.5 oz), orange liqueur (0.5 oz), fresh lime juice (0.75 oz), fresh grapefruit juice (0.5 oz), agave syrup (0.5 oz) and 2 dashes of Angostura bitters into a cocktail shaker.

Fill the shaker two-thirds full with ice. Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Double-strain the mixture through a fine mesh strainer into the reserved chilled old-fashioned glass over the large ice cube. Double-straining removes small ice shards and any pulp from the grapefruit for a silky texture.

Express the oils from a grapefruit twist by holding the twist over the drink and gently pinching/working it until fragrant, then rub the twist around the rim and drop it into the cocktail.

Optional: slap the rosemary sprig once to release its aroma and rest it on the edge of the glass or float it atop the ice for an herbal note that complements the smokiness of the mezcal.

Serve immediately. Sip slowly to appreciate the interplay of aged tequila warmth, subtle smoke, citrus brightness and the faint saline finish from the smoked salt rim.

Añejo tequila

Mezcal (smoky)

Orange liqueur (Cointreau or Triple Sec)

Fresh lime juice

Fresh grapefruit juice

Agave syrup (1:1 agave to water)

Angostura bitters

Smoked salt (or coarse sea salt)

Garnish: grapefruit twist

Garnish: small rosemary sprig (optional, for aroma)

Ice (for shaking and serving)

Large ice cube or ice sphere (for the glass)

Chill a coupe or Nick & Nora glass by filling it with ice water while you prepare the drink.

Prepare glass

Add gin, genever, lemon juice, simple syrup, Yellow Chartreuse, orange bitters and egg white (if using) to a cocktail shaker. Seal and 'dry shake' vigorously without ice for 20–30 seconds to emulsify and build a silky foam.

Dry shake (if using egg white)

Open the shaker, add ice, reseal and shake hard for 12–15 seconds until the outside of the shaker is very cold (or about 10–15 seconds if you didn't dry shake). This chills and dilutes the cocktail to the proper level.

Shake with ice

Dump the ice water from the chilled glass. Double-strain the cocktail into the chilled coupe/Nick & Nora using a Hawthorne and fine mesh strainer to catch ice shards and ensure a smooth texture.

Strain

Express the lemon twist over the surface to release oils, run it around the rim and drop it into the drink. If desired, grate a light pinch of nutmeg over the foam for aromatic complexity. Serve immediately.

Garnish and finish

London dry gin

Dutch genever (oude or jonge)

Fresh lemon juice

Simple syrup (1:1)

Yellow Chartreuse

Orange bitters

Egg white (optional for texture)

Lemon twist

Grated nutmeg (optional)

Chill an old-fashioned or rocks glass in the freezer or fill with ice water while you prepare the cocktail. If using egg white, separate a fresh egg and measure approximately 0.5 oz (about half an egg white). Prepare a large serving ice cube or sphere in advance if you don't already have one.

Prep

In a cocktail shaker, add bourbon, amaro, gentian liqueur, fresh lemon juice, honey simple syrup, Angostura bitters, orange bitters, and the egg white. Seal the shaker and shake vigorously without ice (dry shake) for 15–20 seconds to emulsify and create foam.

Add the ice to the shaker (about 1 cup) and shake again vigorously for 12–15 seconds until well chilled and slightly diluted. If not using egg white, combine all liquid ingredients with ice and shake for 12–15 seconds.

Discard the ice or water from the chilled serving glass. Double-strain the cocktail into the chilled old-fashioned glass over the large ice cube or sphere using a Hawthorne and fine mesh strainer to catch any small solids or egg white bits.

Express the oils from a lemon twist over the drink by holding the twist over the glass and pinching to release the citrus oils, then run the peel around the rim and drop it into the drink. Optionally place a small piece of dried gentian root or an edible flower on the ice for an aromatic, bitter-root visual. Serve immediately.

Garnish & finish

Adjust the gentian liqueur amount to taste—this ingredient provides the bitter 'root' character; increase slightly for more bitterness or reduce for a milder profile. Honey simple syrup is made by warming equal parts honey and water until combined, then cooling. If substituting gentian liqueur is not available, a small (1/8 tsp) pinch of gentian powder or a dash of gentian tincture can be used—start very small and taste.

Notes

Bourbon

Amaro (preferably Averna or Cynar)

Gentian liqueur (or bitter root liqueur substitute)

Honey simple syrup (1:1 honey to water)

Egg white (optional for silky texture)

Ice (for shaking/stirring)

Large ice cube or sphere (for serving)

Garnish: lemon twist

Garnish: dried gentian root or edible flower (optional)

Chill an old-fashioned glass (or rocks glass) by placing it in the freezer or filling it with ice water while you assemble the cocktail.

In a mixing glass or shaker, add 2 oz bourbon, 0.5 oz rye whiskey, 0.5 oz amaro, 0.25 oz Chartreuse, and 0.5 tablespoon maple syrup.

Combine ingredients

Add 3 dashes of Angostura bitters to the mixing glass. Fill the mixing glass about three-quarters full with cocktail ice.

Add bitters and ice

Stir gently for 20–30 seconds (or until the exterior of the mixing glass is well-chilled and slightly frosted). The goal is to chill, dilute about 20–25% and integrate flavors — avoid over-diluting.

Stir

Discard the chilling ice water from the old-fashioned glass (if used). Place one large ice cube or sphere into the chilled glass.

Double-strain (using a Hawthorne/mesh strainer) the stirred cocktail into the prepared glass over the large ice cube to remove small shards of ice and any solids.

Take one piece of orange peel, hold it over the glass skin-side down and give it a firm squeeze to express the oils across the drink. Optionally run the peel around the rim, then drop it into the drink as garnish.

Express and garnish

For a smoky orange aroma, lightly torch the expressed orange peel with a kitchen torch for 1–2 seconds before dropping it into the cocktail. This step is optional but adds a charred citrus note that complements the whisky and amaro.

Optional torching

Rye whiskey

Amaro (preferably Averna or similar)

Chartreuse (green or yellow — see note)

Maple syrup (100% pure)

Orange peel (for express and garnish)

Large ice cubes or sphere

Cocktail ice (for shaking)

Place an old-fashioned glass in the freezer for 5–10 minutes or fill with ice water while you build the cocktail to chill the glass thoroughly.

Chill glass

Prepare a large clear ice cube or sphere and set aside.

In a mixing glass, combine rye whiskey (2 oz), demerara syrup (0.5 oz), Averna (0.5 oz), fresh lemon juice (0.5 oz), orange bitters (2 dashes) and Angostura bitters (1 dash).

Add plenty of ice to the mixing glass and stir vigorously for 20–30 seconds until well chilled and properly diluted (about 25% dilution for spirit-forward cocktails).

Discard the ice water from the chilled old-fashioned glass and place the large ice cube in the glass.

Strain the stirred cocktail over the large ice cube using a julep strainer or Hawthorne and fine mesh if available.

If using the peated Scotch for a smoke accent, pour 0.25 oz peated Scotch into a small measuring glass and float it gently on top of the poured cocktail by pouring over the back of a bar spoon. Alternatively, light a piece of orange peel briefly to express oils and flame over the drink for a smoky citrus note if you prefer not to use additional Scotch.

Express the oils of the fresh orange peel over the cocktail (hold peel skin-side down about 3–4 inches above the drink and squeeze firmly) and rub the peel around the glass rim, then drop into the drink as garnish.

Drop in a Luxardo or brandied cherry on top and serve immediately.

Peated Scotch (optional, for smoke float)

Demerara syrup (1:1 demerara sugar to water)

Averna or other amaro

Fresh orange peel (for express and garnish)

Large ice cube(s)

Luxardo cherry or brandied cherry

Finely chop the imitation crab (or lump crab) into small pieces so it blends smoothly into the cream cheese. Thinly slice the green onions, separating whites from greens if desired.

Prepare ingredients

In a medium mixing bowl, combine the softened cream cheese, chopped crab, minced garlic, sliced green onion whites, Worcestershire sauce, soy sauce, sugar, salt, black pepper, and sesame oil (if using). Mix thoroughly with a spatula until evenly combined and smooth. Taste and adjust seasoning (add a pinch more salt or a splash of soy sauce if needed).

Transfer the filling to a small bowl and refrigerate for 10–15 minutes to firm up slightly; this makes rolling easier and helps keep the filling from squeezing out during frying or baking.

Prepare your workstation: stack the egg roll wrappers under a damp towel to keep them from drying out. Place the beaten egg in a small bowl to use as glue (or use a little water).

Lay one square wrapper on a clean surface in a diamond orientation (one corner facing you). Spoon about 1 to 1 1/2 tablespoons of the chilled crab filling onto the lower third of the wrapper, leaving at least a 1/2-inch border on each side.

Fold the bottom corner up over the filling, tuck it snugly, then fold the two side corners toward the center over the filling. Brush the top corner edge with a little beaten egg (or water) and roll tightly to seal into a neat cylinder. Make sure there are no air pockets. Repeat with remaining wrappers and filling. You should get about 12 rolls.

Place finished rolls seam-side down on a tray lined with parchment. If not frying immediately, refrigerate up to 1 hour. For longer hold, freeze on the tray for 30–60 minutes, then transfer to a zip-top bag and freeze.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 1.5–2 cups depending on vessel). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a kitchen thermometer. If you don't have a thermometer, test by dropping a small scrap of wrapper — it should sizzle and brown in about 30 seconds.

Working in batches (do not overcrowd), carefully lower 3–4 Crab Rangoon rolls seam-side down into the hot oil. Fry, turning occasionally, until evenly golden brown and crisp, about 2 1/2 to 4 minutes per batch depending on size and oil temperature.

Use a slotted spoon or spider to transfer cooked rolls to a wire rack set over a baking sheet (or paper towels) to drain. Keep warm in a low oven (200°F/95°C) while you finish remaining batches.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly spray or brush each roll with oil (or use cooking spray). Arrange rolls seam-side down with spacing between them.

Bake for 12–15 minutes, turning once halfway through, until wrappers are golden and crisp. Baking time will vary by oven and wrapper thickness — watch closely the first time.

Place the cooked Crab Rangoon rolls on a serving platter. Garnish with toasted sesame seeds and the reserved sliced green onion tops.

Serve hot with sweet chili sauce or duck sauce on the side for dipping. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 350°F (175°C) oven for 8–10 minutes to re-crisp.

imitation crab meat (finely chopped) or lump crab

cream cheese (softened)

green onions (thinly sliced, white and green parts separated)

soy sauce

garlic (minced)

sugar

salt

freshly ground black pepper

sesame oil (optional)

egg roll wrappers (square, about 6–7 inch)

large egg (beaten) for sealing

water (for egg wash if not using egg)

neutral oil for frying (vegetable, canola, or peanut)

nonstick cooking spray (if baking)

sweet chili sauce (store-bought) or duck sauce

sesame seeds (toasted)

extra sliced green onions

Chill a coupe or Nick & Nora glass by filling with ice and setting aside, or place in the freezer for a few minutes.

Measure all spirits, vermouths, liqueur, lemon juice, bitters and simple syrup so they are ready at the bar station.

Fill a mixing glass two-thirds full with fresh ice. Add 2 oz bourbon, 0.75 oz sweet vermouth, 0.25 oz dry vermouth, 0.25 oz maraschino liqueur, 0.5 oz fresh lemon juice, 0.25 oz simple syrup (optional), 2 dashes orange bitters and 1 dash Angostura bitters.

Build and stir

Stir gently with a bar spoon for 20–30 seconds (about 20–30 full turns) until the mixture is well chilled, slightly diluted and the mixing glass fogs.

Discard ice from the chilled serving glass. Double-strain the cocktail into the glass using a julep or fine mesh strainer to remove tiny ice shards and any pulp from the lemon.

Express the oils of the orange peel over the surface by holding the peel skin-side down about 3 inches above the drink and giving it a firm bend to spray oils, then run the peel around the glass rim and drop it into the cocktail.

Garnish with one maraschino cherry on a pick rested across the rim or dropped into the drink.

Serve immediately. Recommend sipping slowly to appreciate the layered vermouth, maraschino and citrus notes against the warm spice of the bourbon.

bourbon (or rye)

sweet vermouth

dry vermouth

maraschino liqueur

fresh lemon juice

orange bitters

angostura bitters

simple syrup (1:1)

orange peel

maraschino cherry

large ice cubes / mixing ice

Heat a medium nonstick skillet over medium-low heat. Add butter and olive oil. Once butter is melted, add thinly sliced yellow onion and spread into an even layer.

The Cheese

The Canyon

The Holland

The Bitterroot

The Ridge

The Peak

Crab Rangoon Rolls

The Grand Teton

The Beartooth

Chicken Salad Sandwich

French Dip Philly

Cuban Sandwich

Bacon & Brie Melt

Turkey Avo Club Wrap

Avocado Blt

Reuben

Nachos

Penn Cove Mussels

Lamb Naan Sliders

Wisconsin Poutine

Brisket Poppers

Den Wings

Brussel Sprouts

Pan Seared Salmon