Cheese & gravy

FRIED MUSHROOMS

Cheesy garlic bread

Potato & gravy

WHITE BBQ CHICKEN QUARTER

PIE SLICE

KOMBUCHA

SODAS

JUICES

LARGE

REGULAR

Hearty seasonal salads made fresh daily. Always vegetarian.

House-made

Charred greens

FEED YOURSELF

Sweet potato fries

Straight-cut fries

Served with vegan mayo and WW house pickles.

WW Fried Mushrooms

GRAVY ROLL

BBQ pulled jackfruit, tobacco onions, slaw & vegan mayo

THE VEGAN

Local Hereford prime beef, pickles, ketchup + make it a double.

CHEESEBURGER

VEGAN CHICKEN SANDWICH

CHICKEN SANDWICH

Choose between the basic, hot dipped, and proper hot

FRIED CHICKEN

Free-range boneless Fried Chicken, brined and then fried in buttermilk. Served with ranch and WW house pickles.

WW Fried Chicken

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. When it foams but before it browns, add 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes to cook the flour and remove the raw taste. The roux should be bubbling gently and turn a light tan.

Make roux

Slowly whisk in 2 cups chicken stock, adding a little at a time to avoid lumps. Once combined and smooth, whisk in 1 cup milk. Increase heat slightly and bring the mixture to a gentle simmer, whisking frequently so it thickens evenly, about 3–5 minutes.

Add liquids

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder. Taste and adjust seasoning; simmer 1–2 minutes more to meld flavors. If gravy becomes too thick, whisk in up to 2 tablespoons additional milk or stock to reach desired consistency.

Season gravy

In a separate medium saucepan over medium-low heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture bubbles and takes on a slightly nutty aroma but does not brown.

Prepare roux for cheese sauce

Gradually whisk in 1.5 cups warmed milk (warming prevents the sauce from seizing). Whisk until smooth and bring to a gentle simmer; it will thicken slightly after 2–3 minutes.

Add warmed milk

Reduce heat to low. Remove the pan from heat briefly and add 2 cups grated sharp cheddar and 1/2 cup grated Monterey Jack (if using) in small handfuls, stirring each addition until melted and smooth before adding more. Return to the lowest heat if needed — do not boil the sauce or the cheese can become grainy.

Incorporate cheese

Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust. If the cheese sauce is thicker than desired, whisk in up to 2 tablespoons warm milk. Keep the sauce warm over very low heat, stirring occasionally.

Season and finish

Divide prepared mashed potatoes or fries between 4 plates or bowls (about 1 cup each). Spoon a generous ladle (about 1/2 cup) of the gravy over the potatoes/fries, then top with 1/2 cup of cheese sauce each, letting it cascade and melt into the hot starch.

Garnish with 2 tablespoons chopped chives and sprinkle 1/4 cup crumbled bacon over the top if using. Serve immediately so cheese remains melty and gravy is hot.

unsalted butter

all-purpose flour

low-sodium chicken stock

milk (whole or 2%)

Worcestershire sauce

soy sauce (or tamari)

salt

black pepper

onion powder

garlic powder

milk (warmed)

sharp cheddar, grated

Monterey Jack, grated (optional)

Dijon mustard

hot sauce

mashed potatoes or fries (prepared)

chopped chives or green onion

crumbled cooked bacon (optional)

Wipe mushrooms with a damp paper towel or soft brush to remove dirt. Trim the stem ends if dry; leave mushrooms whole if they are 1–1.5 inches. If larger, halve or quarter so they are bite-sized and cook evenly.

Clean and trim

Pat mushrooms dry with paper towels. Place them in a bowl and season lightly with 1 tsp coarse salt and 1/2 tsp freshly ground black pepper; toss to coat. Let sit 5 minutes to draw out any excess moisture, then pat dry again.

In a shallow bowl or wide plate, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly combined.

Make dry mix

In a second shallow bowl, beat 1 large egg lightly, then whisk in 1/2 cup buttermilk and 1 tsp hot sauce if using. Mix until smooth.

Prepare wet dip

Set up a breading station: mushrooms on a plate, wet bowl, and dry bowl. For extra-crispy mushrooms, you can double-dredge: dip in dry, then wet, then dry again. Otherwise: dredge each mushroom in the dry mix, shake off excess, dip in the wet mix, then press back into the dry mix to coat well. Place coated mushrooms on a wire rack while you heat the oil.

Pour approximately 1 cup vegetable oil into a heavy skillet (cast-iron or stainless) to reach about 1/2 inch depth, or use a deep pot with 2–3 inches oil for deep frying. Heat oil over medium-high until it reaches 350°F (175°C) or until a pinch of flour sizzles immediately when dropped in.

Heat oil

Fry in batches to avoid overcrowding (3–6 mushrooms per batch depending on pan size). Gently lower coated mushrooms into the hot oil and fry, turning occasionally, until golden brown and crisp, about 3–5 minutes per batch (smaller mushrooms cook faster). Adjust heat to maintain 325–350°F. Use a slotted spoon or spider to transfer mushrooms to a paper towel-lined baking sheet or wire rack to drain.

If you double-dredged, you may need an extra 30–60 seconds per batch to fully cook the interior while crisping the exterior. Sprinkle fried mushrooms immediately with a pinch of salt to taste.

Arrange fried mushrooms on a serving platter. Sprinkle with 2 tbsp chopped fresh parsley and serve with lemon wedges and your choice of dipping sauce (about 1/2 cup). The acid from lemon brightens the flavor; squeeze over mushrooms just before eating.

Leftovers: reheat in a 375°F (190°C) oven on a wire rack for 6–8 minutes to restore crispness. Do not microwave (it will get soggy).

fresh cremini or button mushrooms

vegetable oil for frying

coarse salt

black pepper, freshly ground

cornstarch

smoked paprika (or regular paprika)

large egg

buttermilk (or whole milk + 1 tsp lemon juice)

hot sauce (optional, for flavor)

fresh parsley, chopped

lemon wedges

optional dipping sauce (ranch or aioli)

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easier cleanup. Using a serrated knife, slice the baguette in half lengthwise so you have two long halves. If you prefer pull-apart pieces, score the inside of each half in a crosshatch or make evenly spaced diagonal cuts about 1/2 inch apart without cutting through the crust.

Prepare oven and bread

In a small bowl, combine the softened unsalted butter and olive oil. Add the minced garlic, finely chopped parsley, salt, black pepper, and lemon juice (if using). Mix thoroughly until smooth and evenly distributed. Taste and adjust salt or garlic as desired.

Make garlic butter

Spread the garlic butter mixture evenly over the cut sides of the bread, making sure to get into cuts or score lines so flavor penetrates. Place both halves, buttered side up, on the prepared baking sheet, leaving space between them.

Assemble bread

Combine the shredded mozzarella, grated Parmesan, and optional cheddar/provolone in a bowl and toss to mix. Evenly sprinkle the cheese mixture over the buttered bread halves, pressing lightly so it adheres. If making pull-apart, be sure cheese gets into the cuts so each piece is cheesy.

Add cheeses

Sprinkle the dried oregano and red pepper flakes evenly over the cheese for aromatics and a touch of heat. If you like more herb flavor, add a bit more chopped fresh parsley on top.

Season

Place the baking sheet on the middle oven rack and bake for 8–12 minutes, until the cheese is melted and bubbling and the edges of the bread begin to turn golden. Baking time will vary with oven and bread thickness; check at 8 minutes to avoid overbrowning.

Bake

For a golden-brown top, switch the oven to broil for 1–2 minutes, watching closely so the cheese doesn't burn. Remove as soon as the cheese has attractive browning spots.

Broil for color (optional)

Let the cheesy garlic bread rest on the baking sheet for 2–3 minutes to set. If you scored or sliced the bread beforehand, separate pieces now. Garnish with additional chopped fresh parsley if desired. Serve warm.

Rest and serve

French baguette or Italian loaf

unsalted butter, softened

olive oil

garlic cloves, minced

fresh parsley, finely chopped

mozzarella cheese, shredded

parmesan cheese, finely grated

optional: shredded cheddar or provolone

red pepper flakes

dried oregano

lemon juice (optional, for brightness)

Place the cut potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on chunk size.

Prepare and cook potatoes

Drain the potatoes in a colander for 1–2 minutes, then return them to the still-warm pot. Place the pot back on the stove over low heat for 1 minute to evaporate excess moisture, shaking the pot occasionally to avoid sticking.

Drain and dry

Add 4 tablespoons of unsalted butter to the potatoes and begin mashing with a potato masher or ricer until mostly smooth. Warm the 3 cups of milk (do not boil) and add it gradually while mashing until you reach a creamy, fluffy texture. Stir in 1 teaspoon salt and 1 teaspoon freshly ground black pepper. If using, fold in 1/2 cup sour cream for extra tang and creaminess. Taste and adjust seasoning.

Mash and finish

Keep mashed potatoes warm over very low heat, or transfer to a warmed serving bowl covered with foil while you make the gravy.

In a medium skillet or saucepan over medium heat melt 2 tablespoons butter. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until the onion is softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Sweat onion and garlic

Sprinkle 3 tablespoons all-purpose flour over the softened onions and stir to coat. Cook the flour-onion mixture, stirring constantly, for 2–3 minutes to remove the raw flour taste and develop a light nutty color.

Optionally add 2 tablespoons dry red wine and scrape up any browned bits from the pan, cooking until most of the wine has evaporated (1–2 minutes). Gradually whisk in 2 cups beef stock, a splash at a time, until smooth. Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, and 1 teaspoon fresh thyme (or 1/2 tsp dried). Bring the gravy to a gentle simmer, whisking occasionally, until it thickens to coating consistency, about 4–6 minutes.

Deglaze and build gravy

Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed. For an ultrasmooth gravy, strain through a fine-mesh sieve into a clean saucepan, pressing on solids to extract flavor; otherwise leave as-is for a heartier texture.

Adjust seasoning and strain (optional)

Keep the gravy warm over low heat, stirring occasionally. If it becomes too thick, whisk in a little warm water or extra stock, 1 tablespoon at a time, until desired consistency is reached.

Spoon a generous portion of mashed potatoes onto plates or a serving platter. Ladle warm brown gravy over the potatoes. Sprinkle with chopped fresh parsley for color and serve immediately.

russet potatoes, peeled and cut into 1–2 inch chunks

cold water (for boiling)

kosher salt (for boiling)

whole milk, warmed

salt (to taste)

freshly ground black pepper

optional: sour cream or crème fraîche

yellow onion, finely diced

beef stock (or beef + chicken stock blend)

fresh thyme leaves (or 1/2 tsp dried thyme)

optional: splash dry red wine

chopped fresh parsley

Pat the chicken leg quarters dry with paper towels. If thick skin pockets are present, gently loosen skin from meat with your fingers to allow marinade to contact the meat beneath (do not remove skin).

Prep chicken

In a medium bowl whisk together yogurt, 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, lemon juice, minced garlic, Dijon mustard, granulated sugar, 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp smoked paprika. Add the optional hot sauce if you want a touch of heat. Taste and adjust seasoning slightly — the marinade should be tangy and lightly seasoned.

Make marinade

Place the chicken in a large resealable bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well coated and some marinade gets under the skin where possible. Seal or cover and refrigerate for at least 2 hours and up to overnight (8–12 hours is ideal).

Marinate chicken

While the chicken marinates (or at least 30 minutes before cooking), combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbs apple cider vinegar, 1 tbs prepared horseradish, 1 tsp Dijon mustard, 1 tsp sugar, 1/2 tsp garlic powder, 1/4 tsp onion powder, 3/4 tsp kosher salt, and 1/2 tsp black pepper in a small bowl. Whisk until smooth. Taste and adjust acidity or heat. Fold in chopped fresh parsley if using. Reserve about 3 tablespoons of the sauce to brush during the final basting; serve the remainder at the table.

Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off; this promotes even cooking.

Bring chicken to room temperature

Oven method: Preheat oven to 425°F (220°C). Arrange a wire rack on a rimmed baking sheet and lightly oil the rack. Grill method: Prepare grill for indirect medium heat (about 375–425°F). Oil the grates.

Preheat oven or grill

If using the oven, heat a large ovenproof skillet over medium-high heat with 2 tbs neutral oil. Remove excess marinade from the chicken (do not scrape all marinade off; leave a thin layer). Place chicken skin-side down in the hot skillet and sear 4–5 minutes until skin is golden brown and releases easily. If using a grill, sear skin-side down over direct heat 3–4 minutes until crisp and golden, then transfer to indirect heat.

Sear (optional, for crisp skin)

Transfer seared chicken to the rack on the baking sheet skin-side up (or keep on grill over indirect heat). Roast in oven or cook on the grill with the lid closed until the thickest part of the thigh reaches 165°F (74°C). This typically takes 25–35 minutes depending on size (total cook time from searing about 30–40 minutes). If you did not sear, expect a slightly longer cooking time (35–45 minutes).

Roast or finish on grill

During the last 8–10 minutes of cooking, brush each piece generously with the reserved white BBQ sauce. Return to oven/grill and continue cooking until sauce is warmed and tacky (do not cook so long that sauce burns). For a glossier finish, mix 1 tbs melted butter with the reserved sauce and brush once more in the final minute.

Baste with white BBQ sauce

Remove chicken from heat and let rest 8–10 minutes to allow juices to redistribute. The internal temperature should be at least 165°F (74°C). Spoon additional white BBQ sauce over the chicken or serve on the side. Garnish with chopped parsley and lemon wedges; squeeze lemon over chicken to taste.

Rest and finish

bone-in, skin-on chicken leg quarters

plain whole milk Greek yogurt

mayonnaise (best with full-fat)

apple cider vinegar

fresh lemon juice

minced garlic

granulated sugar

kosher salt

smoked paprika

hot sauce (optional)

mayonnaise

sour cream

prepared horseradish (or 1 tbs fresh grated)

chopped fresh parsley (optional, for garnish)

neutral cooking oil (canola or vegetable)

butter (optional, for basting)

lemon wedges (for serving)

Whisk together 1 3/4 cups all-purpose flour, 1 tsp granulated sugar and 1/2 tsp sea salt in a large bowl.

Prepare dry ingredients

Add the 7 tbsp very cold cubed butter and 2 tbsp cold shortening to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 pulses in a food processor or 6–8 minutes by hand).

Cut in fats

Mix 1 tsp apple cider vinegar into 4 tbsp ice water. Sprinkle the liquid over the flour mixture 1 tbsp at a time, gently tossing with a fork until the dough just starts to come together when pressed — do not overwork. Gather into a rough disk, wrap tightly in plastic, and refrigerate at least 30 minutes (up to 2 days) to relax the gluten and firm the fats.

Add liquids and chill

Lightly flour a work surface. Roll the chilled dough into a 12-inch circle about 1/8-inch thick, rotating and flouring as needed. to prevent sticking. Transfer the dough to a 9-inch pie plate by rolling it onto your rolling pin and unrolling it over the plate. Trim any excess leaving about a 1/2-inch overhang.

Roll out

Tuck the 1/2-inch overhang under itself to create a thicker edge and crimp or flute as desired. Chill the assembled crust in the refrigerator while you prepare the filling, about 15 minutes.

Crimp edge

Place the 3 peeled, cored and thinly sliced Granny Smith apples and 2 Honeycrisp apples in a very large bowl. Toss immediately with 1 tbsp lemon juice to prevent browning.

Prepare apples

In a small bowl whisk together 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/4 tsp sea salt until evenly combined.

Combine dry filling ingredients

Sprinkle the sugar-spice mixture over the sliced apples and toss gently until the slices are evenly coated and glossy. Let the mixture sit for 5 minutes to macerate so juices begin to release.

Coat apples

Remove the chilled crust from the refrigerator. Pile the coated apple slices into the center of the pastry, mounding slightly and arranging larger slices flat. Dot the top of the filling with the 8 small pieces of butter evenly distributed.

Fill the crust

Beat 1 large egg with 1 tsp milk or cream to make an egg wash. Brush the exposed rim of the pastry with the egg wash. If you left the pie open-faced, brush the exposed fruit edges lightly. For a lattice or top crust, roll out and place, sealing and trimming edges, then brush entire top with egg wash and sprinkle optional coarse sugar.

Cheese & Gravy

Fried Mushrooms

Cheesy Garlic Bread

Potato & Gravy

White Bbq Chicken Quarter

Pie Slice

Kombucha

Sodas

Juices

Large

Regular

House-made

Charred Greens

Feed Yourself

Sweet Potato Fries

Straight-cut Fries

Ww Fried Mushrooms

Gravy Roll

The Vegan

Cheeseburger

Vegan Chicken Sandwich

Chicken Sandwich

Fried Chicken

Ww Fried Chicken