BEP & Spie

ORIGINAL CHOPPED SALAD

Smoke Grits

White SAUSAGE

Smoke Super Sprouts

Sweet BRUSSELS

SUPER Corn

OYSTERS

BRUSSELS

Angel's Envy Finished Rye

The Prideful Goat Rum Finished

Sazerac Rye

Wilderness Trail Rye Family Reserve

Woodinville Bourbon

NuLu Bourbon

Four Roses Private Selection Single Barrel

Maker's 46 Private Select

Schreiner's Smoked Hungarian Sausage | Asian Pear | Noble Bread Ciabatta

SMOKED MOZZARELLA FONDUE

Giant Amish Popcorn | Applewood Smoked Bacon

BACON FAT POPCORN

Eight Chicken Wings | Spicy Cucumber | Pesto Dressing

CUTINO SWEET HEAT WINGS

Enjoy a three-course, chef-crafted pre-fixe menu.

Coffee Rubbed Short Ribs

Brown Butter Polenta | Truffle Oil | Pecorino Romano

BRUSSELS SPROUTS

Wild Mexican Shrimp | Cocktail Sauce | Remoulade | Fresh Dill

SHRIMP COCKTAIL

DRAFT COCKTAILS

In a large pot, bring water to a rolling boil and add a tablespoon of salt.

Boil the Water

Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Cook the Pasta

In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant.

Sauté Garlic

Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.

Add Cream

Gradually add the grated Pecorino Romano cheese, stirring continuously until the cheese is melted and the sauce is smooth.

Incorporate Cheese

Add freshly ground black pepper to taste, and adjust the consistency with reserved pasta water if needed.

Season the Sauce

Add the drained pasta to the cheese sauce and toss until the pasta is evenly coated.

Combine Pasta and Sauce

Serve the pasta in bowls and garnish with chopped parsley and extra grated Pecorino Romano cheese.

Plate the Dish

Pasta (BEP)

Salt

Pecorino Romano cheese, grated

Heavy cream

Butter

Garlic, minced

Black pepper, freshly ground

Chopped parsley

Extra Pecorino Romano cheese, grated

Wash and chop the Romaine lettuce into bite-sized pieces and place in a large salad bowl.

Prepare the Vegetables

Halve the cherry tomatoes and add them to the salad bowl with the chopped lettuce.

Add Cherry Tomatoes

Peel the cucumber if desired, then chop it into small cubes and add it to the salad bowl.

Chop the Cucumber

Thinly slice the red onion and add it to the bowl. Adjust the quantity according to your taste preference.

Slice the Red Onion

Chop the bell pepper into small pieces and mix them into the salad.

Dice the Bell Pepper

Grate or finely chop the carrots and add them to the salad for added sweetness and crunch.

Grate the Carrots

Crumble the feta cheese and add it along with the olives to the salad bowl.

Add Feta Cheese and Olives

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.

Prepare the Dressing

Drizzle the dressing over the salad ingredients and toss everything together until well mixed.

Combine and Toss

Serve immediately as a fresh and vibrant side dish or main course.

Serve

Romaine lettuce

Cherry tomatoes

Cucumber

Red onion

Bell pepper (any color)

Carrots

Feta cheese

Olives (black or green)

Extra virgin olive oil

Red wine vinegar

Dried oregano

Black pepper

In a large pot, bring 4 cups of water to a boil over medium-high heat.

Prepare the Water

Once the water is boiling, gradually whisk in the stone-ground grits to prevent lumps from forming.

Add Grits

Add 1 teaspoon of salt to the pot, stirring well to ensure it is evenly distributed.

Season with Salt

Reduce the heat to low and cover the pot, allowing the grits to simmer for about 20-25 minutes, stirring occasionally until they are thick and creamy.

Cook the Grits

Stone-ground grits

Water

Rinse the hog casings under cold water to remove excess salt. Soak them in warm water for at least 30 minutes before using.

Prepare the Casings

In a large mixing bowl, combine the ground pork and pork fat. Add the minced garlic, salt, black pepper, white pepper, sage, thyme, and nutmeg. Mix thoroughly using your hands or a spoon until well combined.

Mix the Meat

Slowly pour the ice water into the meat mixture while mixing. This helps to create a smooth and cohesive sausage mixture. Ensure all ingredients are evenly distributed.

Add Ice Water

Fit a sausage stuffer with the soaked hog casings. Carefully stuff the casings with the sausage mixture, being careful not to overfill. Twist sausages at regular intervals to create individual links.

Stuff the Sausages

Once stuffed, tie the ends of each sausage link securely with kitchen twine or use the casing itself to tie off the ends.

Tie the Sausage Links

You can grill, pan-fry, or bake the sausages. Cook until they reach an internal temperature of 160°F (70°C).

Cook the Sausages

Once cooked, let the sausages rest for a few minutes before serving. Enjoy your homemade white sausages!

Ground pork

Pork fat

Garlic cloves, minced

White pepper

Sage, dried

Thyme, dried

Nutmeg, grated

Ice water

Natural hog casings

Preheat your oven to 200°C (400°F) to ensure it reaches the perfect temperature for roasting the Brussels sprouts.

Preheat the Oven

Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Rinse them under cold water to clean.

Prepare the Brussels Sprouts

In a large mixing bowl, combine the Brussels sprouts with olive oil, smoked paprika, salt, and black pepper. Toss until the sprouts are evenly coated with the seasoning.

Season the Sprouts

Spread the seasoned Brussels sprouts out in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy on the outside, tossing halfway through for even cooking.

Roast the Sprouts

Brussels sprouts

Olive oil

Smoked paprika

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Rinse them under cold water and pat dry.

Prepare Brussels Sprouts

In a large mixing bowl, combine the Brussels sprouts with olive oil, honey, garlic powder, salt, and black pepper. Toss well to ensure they are evenly coated.

Season and Coat

Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and fork-tender, stirring halfway through for even cooking.

Roast Brussels Sprouts

Remove the roasted Brussels sprouts from the oven and immediately sprinkle the cheddar cheese over them. Then, top with pretzel crumbs for a crunchy finish. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

Add Cheese and Pretzel Crumbs

Once done, remove from the oven, let cool for a couple of minutes, and serve warm as a delicious side dish or appetizer.

Cheddar cheese

Pretzel crumbs

Honey

Garlic powder

In a medium saucepan, bring 4 cups of water to a boil. Add 1 cup of corn grits and 1 tsp of salt, stirring to combine.

Prepare the Grits

Reduce the heat to low and cover the saucepan. Let the grits simmer for about 20-25 minutes, stirring occasionally until thickened and creamy.

Once the grits are cooked, stir in 1 tbs of smoked paprika and 1 tsp of chipotle powder for a smoky and spicy flavor.

Add Spices

Add 2 tbs of butter and 1 cup of shredded cheddar cheese to the grits, stirring until melted and well combined.

Finish with Butter and Cheese

Serve the grits hot, garnished with 2 tbs of chopped green onions for a fresh crunch.

Garnish

Corn Grits

Smoked Paprika

Chipotle Powder

Cheddar Cheese

Green Onions

If using live oysters, begin by scrubbing the shells under cold running water to remove any dirt or debris. This ensures that they are clean when served.

Prepare the Oysters

Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge of the shell and twisting it to pop it open. Remove the top shell and set aside while keeping the oyster and its liquor in the bottom shell.

Shuck the Oysters

On a serving platter, spread a layer of crushed ice to create a bed for the oysters. This will keep them chilled while serving.

Prepare the Serving Plate

Place the shucked oysters on the bed of crushed ice, ensuring they stay upright to retain their liquor.

Arrange the Oysters

Serve the oysters with lemon wedges, Tabasco sauce, horseradish, and a sprinkle of sea salt on the side. Each guest can customize their oysters to their liking.

Garnish and Serve

Fresh oysters

Lemon wedges

Tabasco sauce

Freshly grated horseradish

Sea salt

Crushed ice

In a large bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until frothy.

Activate Yeast

Add flour, salt, and melted butter to the yeast mixture. Stir until a dough forms.

Mix Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.

Knead Dough

In a medium bowl, combine sharp cheddar cheese, cream cheese, garlic powder, and onion powder. Mix until well combined and set aside.

Mix Filling Ingredients

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope (about 24 inches) and form into a pretzel shape, leaving a space in the center for the filling.

Shape Pretzels

Place a spoonful of the cheddar filling in the center of each pretzel shape. Fold the ends over the filling and pinch to seal.

Add Filling

In a large pot, bring 10 cups of water to a boil. Once boiling, add the baking soda carefully.

Prepare Bath

Carefully dip each pretzel into the baking soda bath for about 30 seconds, then remove and place on a parchment-lined baking sheet.

Bep & Spie

Original Chopped Salad

Smoke Grits

White Sausage

Smoke Super Sprouts

Sweet Brussels

Super Corn

Oysters

Brussels

Angel's Envy Finished Rye

The Prideful Goat Rum Finished

Sazerac Rye

Wilderness Trail Rye Family Reserve

Woodinville Bourbon

Nulu Bourbon

Four Roses Private Selection Single Barrel

Maker's 46 Private Select

Smoked Mozzarella Fondue

Bacon Fat Popcorn

Cutino Sweet Heat Wings

Coffee Rubbed Short Ribs

Brussels Sprouts

Shrimp Cocktail

Draft Cocktails