Moist carrot cake with cream cheese frosting.

Carrot Cake

Gluten-free onion rings served with a dipping sauce.

GF Onion Rings

Delicate ravioli filled with butternut squash and served with a creamy sauce.

Butternut Squash Ravioli

Twigs Burger Plate

Juicy cheeseburger with lettuce, tomato, and onion.

Cheeseburger

Rich and creamy cheesecake served with a fruit topping.

Cheesecake

Crispy walleye fillets served with tartar sauce.

Walleye

Authentic tacos with a variety of fillings and toppings.

Rochester Tacos

BBQ Ribs

A unique dining experience where you cook your own steak on a heated rock.

Hot Rock

Battered fish served with fries and tartar sauce.

Fish n Chips

A hearty steak sandwich with bacon, lettuce, and tomato.

Steak BLT

Crispy fried green beans served with a dipping sauce.

Green Bean Fritti

A bowl filled with corn tortillas, fresh toppings, and your choice of protein.

Street Taco Bowl

Fresh fish in corn tortillas with cabbage slaw and chipotle sauce.

Fish Tacos

Tortilla chips topped with cheese, jalapeños, and your choice of protein.

Nachos

Sangria and baked feta served with house-made pita.

Baked Feta

Fall-off-the-bone ribs served with BBQ sauce.

Ribs

Pan-seared barramundi with a Mediterranean herb crust.

Mediterranean Barramundi

Grilled New York strip steak served with seasonal sides.

New York Strip

Grilled chicken topped with pineapple and bleu cheese.

Pineapple Chicken Bleu

A delightful martini with a hint of sweetness and spice.

Sugar & Spice Martini

Refreshing frozen drink made with vodka and lemonade.

Frozen Pink Vodka Lemonade

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Preheat Oven

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.

Mix Dry Ingredients

In another bowl, combine the vegetable oil, eggs, and vanilla extract. Mix well.

Mix Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the grated carrots and nuts, if using.

Combine Mixtures

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Cool Cakes

All-purpose flour

Granulated sugar

Brown sugar

Baking powder

Baking soda

Ground cinnamon

Salt

Vegetable oil

Large eggs

Vanilla extract

Grated carrots

Chopped walnuts or pecans (optional)

Peel the onions and slice them into 1/4 inch thick rings. Separate the rings and set them aside.

Prepare the Onions

In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Gradually add the cold sparkling water, whisking until the batter is smooth and has no lumps.

Make the Batter

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for frying.

Heat the Oil

Dip each onion ring into the batter, ensuring it is well coated. Allow any excess batter to drip off.

Coat the Onion Rings

Carefully place the coated onion rings into the hot oil in batches, avoiding overcrowding the pot. Fry for about 2-3 minutes or until golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Fry the Onion Rings

Serve the gluten-free onion rings hot with your choice of dipping sauce.

Serve

large onions

gluten-free all-purpose flour

cornstarch

baking powder

salt

black pepper

garlic powder

cold sparkling water

vegetable oil

In a large bowl, mix together the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.

Making the Ravioli Dough

In a pot of boiling water, cook the butternut squash until tender, about 15 minutes. Drain and mash the squash in a bowl. Stir in the ricotta, Parmesan, nutmeg, salt, and black pepper. Mix until well combined.

Preparing the Filling

Divide the dough into four pieces. Roll out one piece on a floured surface to about 1/16-inch thickness. Use a round cutter or glass to cut out circles of dough.

Rolling Out the Dough

Place a teaspoon of the filling in the center of each dough circle. Moisten the edges with water and fold the dough over to create a half-moon shape. Press the edges to seal, and use a fork to crimp the edges.

Filling the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes until they float to the top. Remove with a slotted spoon and set aside.

Cooking the Ravioli

In a saucepan, heat 1 cup of heavy cream over medium heat. Add salt and pepper to taste. Once warmed, add the cooked ravioli and toss gently to coat. Serve immediately.

Serving with Creamy Sauce

Eggs

Butternut squash (peeled and cubed)

Ricotta cheese

Parmesan cheese (grated)

Nutmeg

Black pepper

Preheat your oven to 200°C (400°F). Cut the potatoes into thin strips to make fries. Place them in a bowl and toss with olive oil, salt, and black pepper. Spread the fries in a single layer on a baking sheet and bake for 25-30 minutes until golden and crispy, turning halfway through.

Prepare the Fries

While the fries are baking, divide the ground beef into four equal portions and shape them into patties. Season both sides with salt and black pepper. Heat a grill or skillet over medium-high heat and cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Cook the Burger Patties

Toast the burger buns lightly on the grill or in a toaster. On the bottom half of each bun, layer lettuce, a cooked burger patty with melted cheese, tomato slices, onion slices, and pickles. Add ketchup and mustard to taste, then cover with the top half of the bun.

Assemble the Burgers

Plate the burgers alongside a generous serving of fries. Enjoy your Twigs Burger Plate!

Ground beef (80% lean)

Burger buns

Cheddar cheese slices

Lettuce leaves

Tomato (sliced)

Onion (sliced)

Pickles

Ketchup

Mustard

Potatoes (for fries)

Olive oil

In a bowl, combine the ground beef, salt, and pepper. Form into two equal patties.

Prepare the Patties

Heat olive oil in a skillet over medium-high heat. Add the patties and cook for 4-5 minutes on each side or until they reach your desired level of doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty and cover the skillet to melt the cheese.

Add Cheese

While the patties are cooking, slice the tomato and onion, and wash the lettuce.

Prepare the Toppings

Toast the burger buns if desired. Place the lettuce on the bottom bun, add the cooked patty with melted cheese, then layer with tomato and onion. Top with the other half of the bun.

Assemble the Burger

Serve immediately with your favorite sides.

Ground beef

Cheddar cheese

Lettuce

Tomato

Onion

Pepper

Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes and then let it cool.

Prepare the Crust

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the sugar and mix until combined. Add the sour cream and vanilla extract; mix until smooth. Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.

Make the Filling

Pour the cream cheese filling over the cooled crust and spread it evenly. Bake in the preheated oven for 55-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open to prevent cracking.

Combine and Bake

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Serve with your favorite fruit topping.

Chill and Serve

Cream cheese

Sour cream

Graham cracker crumbs

Unsalted butter

Sugar (for crust)

Rinse the walleye fillets under cold water and pat them dry with paper towels.

Prepare the Fillets

In a shallow bowl, combine flour, salt, pepper, and paprika. In another bowl, whisk together eggs and milk. In a third bowl, place cornmeal.

Set Up Breading Station

Dip each fillet into the flour mixture, then into the egg mixture, and finally coat with cornmeal, pressing lightly to adhere.

Bread the Fish

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded fillets and fry for 4-5 minutes per side until golden brown and crispy. Remove and drain on paper towels.

Fry the Fillets

Serve the crispy walleye fillets with tartar sauce on the side.

Walleye fillets

Cornmeal

Paprika

Milk

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Cook the Beef

Add taco seasoning to the beef. Stir in 1/4 cup of water and simmer for 5 minutes.

Add Seasoning

Warm corn tortillas in a dry skillet or microwave until soft and pliable.

Prepare Tortillas

Spread a layer of refried beans on each tortilla. Top with seasoned beef, lettuce, tomatoes, cheese, sour cream, jalapeños, and cilantro.

Assemble Tacos

Serve with lime wedges on the side for squeezing over the tacos.

Taco seasoning

Corn tortillas

Refried beans

Shredded lettuce

Diced tomatoes

Shredded cheese

Sliced jalapeños

Chopped cilantro

Lime wedges

Preheat your oven to 150°C (300°F). Rub the pork ribs with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Make sure to coat them evenly.

Prepare the Ribs

Place the seasoned ribs on a baking sheet lined with foil. Cover them with another piece of foil and bake for 2.5 hours, until tender.

Bake the Ribs

Remove the ribs from the oven and discard the top layer of foil. Brush the BBQ sauce and honey mixture generously over the ribs.

Glaze with BBQ Sauce

Increase the oven temperature to broil. Place the ribs back in the oven and broil for about 5-7 minutes until the sauce is caramelized and bubbly. Keep an eye on them to prevent burning.

Broil for Finish

Remove from the oven and let rest for a few minutes before slicing. Serve with extra BBQ sauce on the side.