pain au lait, 1⁄3 lb hand sliced porchetta, crackling, garlic sauteed kale, provolone cheese, hot sauce, honey mustard, truffle sauce

house porchetta

Joe lemonade

Joe Iced Tea

The best chips you may ever have! From Spain.

Truffle Chips

Water Sparkling

Water Flat

Root Beer

Canada Dry

Coke Zero

Coke

Ting

Harvey and Verns Ginger Beer

Lemonade

Iced Tea

Rye Bread Loaf

Kosher Dill Pickles

Kimchi

Vinegar Coleslaw

Creamy Coleslaw

Potato and Kale Salad

1⁄4 chicken leg seasoned minimum 48 hours with Norma’s Jerk Seasoning

Jerk Chicken Leg

Porchetta

Smoked Meat Lean

If porchetta is cold, place slices in a skillet over medium-low heat with 1 tbs porchetta finishing oil (or olive oil/pork jus). Warm quickly, turning once, until just heated through (about 2–3 minutes). Sprinkle 1/4 tsp fine salt across the slices while warming to enhance flavor. Remove from heat and set aside on a plate.

Warm and season porchetta

If crackling is not already very crispy, spread pieces on a small baking sheet and heat in a 375°F (190°C) oven for 3–5 minutes until crisp but not burnt. Alternatively, crisp briefly in a dry skillet over medium heat for 1–2 minutes, shaking the pan. Set aside.

Crisp the crackling

Prepare kale: wash, remove tough stems, and chop leaves into bite-sized ribbons until you have 1 cup loosely packed.

Heat 1 tsp olive oil in a medium skillet over medium heat. Add 1 clove sliced or minced garlic and sauté until fragrant, about 20–30 seconds, taking care not to brown the garlic.

Add the chopped kale to the skillet, toss to coat in oil and garlic, and cook, stirring, until wilted and tender, about 2–3 minutes. Season with 1/8 tsp salt, a pinch (1/16 tsp) of black pepper, and finish with 1/2 tsp lemon juice if using. Remove from heat and keep warm.

Prepare the pain au lait: split the roll horizontally. Lightly butter the cut faces with 1 tsp softened butter.

Toast the roll: heat a skillet or griddle over medium heat. Place the buttered cut sides down and toast until golden and slightly crisp, about 1–2 minutes. Remove from heat.

Layer cheese and porchetta: on the bottom half of the toasted roll place the 2 oz provolone slices so they slightly overlap. Top the cheese with the warmed porchetta slices (about 1/3 lb), arranging them to cover the bread evenly.

Add kale and crackling: spoon the garlic sautéed kale over the porchetta in an even layer. Scatter the crisp crackling pieces on top of the kale so you get crunch in every bite.

Dress the sandwich: on the top half of the roll, spread 1 tbs honey mustard evenly. Drizzle or brush 1 tsp hot sauce over the honey mustard (adjust to taste) and dot 1/2 tsp truffle sauce over the honey mustard/hot sauce layer. If desired, use the back of a spoon to slightly swirl the three condiments so they meld but remain distinct.

Close, press, and serve: close the sandwich and press gently to compact. If you prefer a warm-melted cheese: place the closed sandwich back into the skillet, press with a spatula, and cook over low heat 30–60 seconds per side until cheese softens. Slice in half, serve immediately so the crackling stays crisp.

cooked porchetta (hand-sliced)

porchetta finishing oil (olive oil or pork jus)

porchetta salt (fine)

crackling (crispy pork rind), broken into pieces

pain au lait (milk bread roll)

provolone cheese, sliced

butter (softened) for toasting

curly or lacinato kale, stems removed, leaves chopped

garlic, thinly sliced or minced

olive oil

salt

black pepper, freshly ground

lemon juice (optional, to brighten)

honey mustard

hot sauce (your preferred style)

truffle sauce (black truffle paste or truffle aioli)

Roll lemons on the counter under your palm for 30 seconds to loosen juices. Cut enough lemons to yield 1 cup of fresh lemon juice (typically 4–6 medium lemons). Strain seeds through a fine mesh into a measuring cup.

Juice the lemons

In a small bowl or pitcher, combine 3 tablespoons granulated sugar with 1/2 cup of the cold water. Stir vigorously until sugar is completely dissolved (about 30–60 seconds). If you prefer a smoother, quicker dissolve, warm 1/2 cup water, dissolve sugar, then cool to room temperature before continuing (or use the optional simple syrup).

Dissolve the sugar

In a 1-liter (or larger) pitcher combine the strained lemon juice, the dissolved sugar water, and the remaining 2 1/2 cups cold water. Stir well and taste. If sweeter is desired, add up to 2 tablespoons optional simple syrup or more sugar dissolved in a small amount of water. If you want a slightly savory brightness, add a tiny pinch (about 1/8 tsp) of optional sea salt and stir.

Mix the lemonade

Add 2 cups of ice cubes to the pitcher or chill the lemonade in the refrigerator for at least 20 minutes so flavors meld. If using mint, bruise the mint leaves lightly between your fingers to release oils, then add to the pitcher or place directly into serving glasses.

Chill and integrate flavors

If you want sparkling Joe Lemonade, just before serving stir in 1 cup chilled sparkling water to the pitcher to preserve carbonation. Do this gently and serve immediately.

Optional: Add fizz

Fill glasses with ice, add a few bruised mint leaves and a lemon slice to each glass, then pour lemonade over ice. Taste and adjust: add more simple syrup for sweetness or a squeeze of lemon for tang. Garnish with an extra sprig of mint and a lemon wheel.

Serve

fresh lemon juice

granulated sugar

cold water

ice cubes

fresh mint leaves

lemon slices (for garnish)

optional: simple syrup (if prefer sweeter)

optional: sparkling water (for fizz)

optional: sea salt (pinch)

Bring 1.5 L of water to a vigorous boil. Remove from heat and add the 6 black tea bags. Steep, covered, for 6 minutes for a strong concentrate. For a slightly lighter tea, steep 4–5 minutes; for fuller flavor, up to 8 minutes. Avoid over-steeping more than 10 minutes to prevent excessive bitterness.

Brew concentrated tea

While the tea is still hot, remove the tea bags (gently squeeze each against the side of the pot to extract liquid, then discard). Stir in 0.75 cups granulated sugar until fully dissolved. Add 0.25 cups freshly squeezed lemon juice, 0.25 cups orange juice (optional for a brighter citrus note), and 1 tsp coarse salt. Stir thoroughly to combine. Taste and adjust: add up to 2 tbsp more sugar if you prefer sweeter tea or additional lemon (1 tbsp at a time) for more brightness.

Sweeten and flavor

Let the sweetened tea concentrate come to room temperature (about 20–30 minutes), then refrigerate for at least 30 minutes until cold. Cooling before diluting preserves clarity and prevents excess dilution from melting ice later.

Cool down the concentrate

In a large pitcher, combine the chilled tea concentrate with 1.5 L cold water. Stir and taste: the standard ratio here yields a balanced iced tea. If you prefer a stronger brew, reduce the cold water by 250–500 ml. If too strong, add more cold water in 125 ml increments.

Dilute to drinking strength

Fill serving glasses with ice (about 2/3 full). Pour the diluted iced tea over the ice. Garnish each glass with a lemon slice and a mint sprig if using. Serve immediately.

Serve over ice

Store any leftover iced tea covered in the refrigerator for up to 4 days. Stir or gently shake before serving as separation can occur. Do not freeze. If flavor has faded, add a splash of fresh lemon juice or a teaspoon of sugar per glass to brighten it up.

Storage

black tea bags (English breakfast or Assam)

boiling water

freshly squeezed lemon juice

orange juice (optional, fresh preferred)

coarse salt

cold water (to dilute)

fresh lemon slices

fresh mint sprigs (optional)

Rinse the potatoes under cold water to remove dirt. Peel the potatoes with a vegetable peeler.

Wash and peel

Using a mandoline set to 1.2–1.5 mm (about 1/16 inch) or a very sharp knife, slice the potatoes into uniformly thin rounds. Uniform thickness ensures even frying.

Slice thinly

Place the slices in a large bowl and cover with cold water. Rinse by swishing the slices until the water runs milky, then drain and refill. Soak for 20–30 minutes to remove excess surface starch. For crisper chips, transfer the slices to an ice bath for 5 minutes after the soak.

Rinse and soak

Drain the potato slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat them very dry. Moisture will cause oil splatter and prevent crispness.

Dry thoroughly

Pour the oil into a heavy-bottomed pot or deep fryer, leaving at least 5 cm (2 inches) of headspace. Heat the oil to 325°F (162°C) for the first fry. Use a thermometer to monitor temperature.

Heat oil

Working in small batches (about a handful or 100 g per batch), lower the dried potato slices into the oil and fry for 2–3 minutes until they are soft and pale (not brown). Do not overcrowd. Use a spider or slotted spoon to transfer blanched slices to a wire rack or paper towels to drain. Let cool for 5–10 minutes.

First fry (blanch)

Increase the oil temperature to 375°F (190°C) for the final crisping fry.

Raise temperature

Fry the blanched potato slices again in small batches for 1–2 minutes or until golden and crisp. Stir gently to ensure even coloring. Remove with a spider or slotted spoon and transfer to a wire rack or paper towels to drain. Immediately sprinkle with 3/4 tsp of the truffle salt (reserve remainder) while still hot so the salt adheres.

Second fry (crisp)

Let the chips cool completely on the rack for 5–10 minutes; they will continue to crisp as they cool.

Cool

In a small bowl, combine the remaining 1/4 tsp truffle salt (if using), freshly ground black pepper, and finely grated Parmesan (if using). Mix gently.

Combine finishing seasonings

Place the warm chips in a large mixing bowl. Drizzle the white truffle oil evenly over the chips — about 2 tsp total. Toss gently but quickly to coat without breaking the chips. Taste and sprinkle the reserved finishing seasoning (salt, pepper, Parmesan) evenly over the chips; toss lightly.

Dress with truffle oil

Transfer chips to a serving bowl or platter. If desired, finish with a light scatter of finely chopped parsley for color. Serve immediately for best texture and aroma.

Garnish and serve

russet potatoes (medium)

cold water for soaking

ice (optional, for ice bath)

kosher salt

neutral frying oil (peanut, sunflower, or grapeseed)

equipment loss allowance (extra oil)

white truffle oil

truffle salt (or fine sea salt + 1/4 tsp truffle zest/powder)

finely grated Parmesan (optional, for finishing)

freshly ground black pepper

fresh flat-leaf parsley (finely chopped, optional for garnish)

Place 4 cups of cold filtered water in the refrigerator until well chilled (at least 30 minutes) if not already cold. Cold water holds carbonation better and results in a crisper sparkling water.

Chill and prepare water

Using your soda siphon or sparkling water maker, follow the manufacturer's instructions to carbonate the chilled water. For medium fizz, use one standard CO2 cartridge or the device's medium setting. If using a countertop sparkling machine with adjustable levels, set to medium. If you prefer very fizzy water, increase carbonation one step.

Carbonate the water

Rinse any fresh fruit, herbs, or cucumber. Thinly slice lemon, lime, or cucumber. Lightly bruise mint leaves by clapping them between your palms to release aroma. If using berries, give them a quick rinse and pat dry.

Prepare garnishes

Place chosen garnishes (lemon or lime slices, cucumber slices, berries, and/or mint) into the serving glass. If you want a hint of sweetness, add 1 tsp simple syrup to the glass. Do not overfill the glass; leave room for sparkling water and ice.

Add flavor (cold infusion)

Slowly pour the carbonated water into the prepared glass over the back of a spoon or down the side of the glass to minimize lost effervescence. Pour until the glass is about 90% full, leaving a small headspace.

Combine with sparkling water

Taste and adjust: add another slice of citrus for stronger aroma, a few more mint leaves for herbal notes, or a dash more simple syrup for sweetness. Add ice if desired (note ice will dilute as it melts). Serve immediately to enjoy maximum fizz.

Adjust and serve

Garnish the glass rim with a lemon or lime wedge if desired and serve chilled. If preparing multiple servings, carbonate water in batches as needed and repeat garnish steps. Store leftover carbonated water in a sealed bottle in the refrigerator and consume within 24–48 hours for best fizz.

cold filtered water

carbonation (CO2) — soda siphon or sparkling water maker

fresh lime slices

cucumber slices

fresh berries (raspberry or blueberry)

simple syrup (if you want sweetness)

ice (optional)

glassware

Measure and pour 6 cups of cold water into a pitcher or directly into a drinking glass if serving a single portion.

Pour water

If you prefer room-temperature water (a true “flat” style), leave the water in the glass or pitcher for 10–15 minutes before serving so it loses its chill and any carbonation if previously sparkling.

Add 4 ice cubes to the glass if you want cold water. Skip this step to serve flat water at room temperature.

Chill with ice (optional)

If using lemon, gently bruise 2 lemon slices by pressing them between your fingers to release oils, then add to the water. Let sit 5–10 minutes for a light citrus note.

Infuse with citrus

Tear 3 mint leaves lightly and add alongside 3 cucumber slices for a clean, refreshing subtle flavor. Allow to infuse 5–15 minutes depending on desired intensity.

Herbal or cucumber infusion

If you want a hint of sweetness, stir in 1 teaspoon of honey until dissolved. For a mineral-like taste, stir in a pinch of sea salt and taste; adjust if desired.

Lightly sweeten or mineralize

Place the glass on a stable surface. If you prepared water in a pitcher, pour into the drinking glass now.

Insert a reusable straw if desired. Serve immediately if chilled, or after infusion time if you added flavorings and want a subtle profile.

Discard any garnish after one use and wash glass and straw for next serving.

honey

sea salt

drinking glass

reusable straw

In a medium saucepan, combine 2 cups water with the sarsaparilla (or extract), licorice root, dried birch bark, star anise, allspice berries, cinnamon stick, sliced ginger, lemon and orange zests, and the vanilla bean if using. Bring to a gentle simmer over medium heat.

Combine spices and water

Reduce heat to low and simmer gently, uncovered, for 20 minutes to extract flavors. Stir occasionally. Do not boil vigorously—just a low simmer to concentrate flavors.

Simmer and infuse

After 20 minutes, remove from heat and strain the infusion through a fine-mesh sieve or cheesecloth into a clean saucepan or bowl, pressing solids to extract liquid. Return strained liquid to the saucepan. Add brown sugar, granulated sugar, molasses and salt. Warm gently over low heat, stirring until all sugars dissolve (about 3–5 minutes). Do not boil hard—just enough to dissolve sugars and slightly thicken the syrup.

Sweeten the syrup

Once sugars are dissolved, remove from heat and stir in vanilla extract and wintergreen (if using extract, add 1/2 tsp; if using leaves, bruise and steep briefly then remove). Taste and adjust: add up to an additional 1/2 tsp molasses or 1–2 tsp sugar if sweeter flavor is desired, or a pinch more salt to round flavors. Let the syrup cool to room temperature.

Finish flavoring

Transfer the cooled syrup to a clean jar or bottle. Refrigerate—syrup will keep 2–3 weeks chilled. This syrup is concentrated: about 1 part syrup to 4 parts soda is a good starting ratio.

Store the syrup

Chill glasses and soda. Fill each glass with ice (about 1/2 cup per serving). For one serving, pour 2 tablespoons (30 ml) of root beer syrup over the ice, then add 3/4 cup (180 ml) cold club soda or seltzer. Stir gently to combine. Adjust syrup quantity to taste—use more for stronger flavor.

For a root beer float, add one or two scoops of vanilla ice cream on top of the soda right after pouring so it foams up deliciously. Garnish with a mint sprig if desired.

Serve immediately. Leftover mixed soda should be consumed right away; keep syrup refrigerated for future batches.

House Porchetta

Joe Lemonade