ALASKA LINGS

HAND – MADE MEDITERRANEAN

Draff SABOR

Working The Mexico

REGIO

Including burgers, brats, potato salad, and more.

Above Ground Pool Party

Collaboration with Sardine featuring shucking oysters.

Shell-ebrate Oysters

Serving Jenifer Street Market brats cooked in WDBC beer and house-made Bloody Marys.

Brats & Bloodys

National Cuban Sandwich Day celebration, featuring ridiculous Cubano Sandwich, house-made Mojitos and Cuba Libres.

Cuban Sandwich Celebration

Pretzels

Pizzas

Oysters

delicious sandwiches including ‘Fat Elvis’ Sammies from Sandwich Hub

Fat Elvis Sammies

Cuba Libres

Mojitos

ridiculous Cubano Sandwich from Sandwich Hub

Cubano Sandwich

house-made Bloody Marys with full bloody fixin’s bar including house made pickles, cheese cubes, meat sticks, green olives, onions, celery sticks, brussels sprouts, asparagus, limes, lemons, and more.

Bloody Marys

Jenifer Street Market brats cooked in WDBC beer

Brats

Sandwich Hub

Sabor Regio

Paul’s Pel’Meni

Banzo

El Grito

Learn about Czech beer, what the proper way to pour it is, and why that's the case.A pour-your-own Czech beer class with head brewer Clint.

Pour-Your-Own Czech Beer w/ Clint

Place potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer 8–10 minutes until just tender when pierced. Drain and let steam-dry while you prepare the rest.

Parboil potatoes

Preheat the oven to 200°C (400°F). Toss parboiled potatoes and whole baby carrots with 2 tbs olive oil, sliced shallot, thyme sprigs, 1 tsp coarse sea salt and 1/2 tsp black pepper. Spread on a rimmed baking sheet in a single layer and roast for 20–25 minutes until tender and lightly caramelized, turning once halfway.

In a small bowl, combine 4 tbs room-temperature butter, 2 tbs chopped dill, 2 tbs chopped chives, 1 tsp lemon zest, 1 tbs lemon juice, 1 tbs chopped capers, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly until smooth. Taste and adjust salt or lemon as needed. Set aside at room temperature so it stays spreadable.

Pat the lingcod fillets dry with paper towel. Season both sides evenly with 2 tsp coarse sea salt and 1 tsp freshly ground black pepper.

Place 3/4 cup all-purpose flour in a shallow dish and lightly dredge each fillet, shaking off excess. The thin flour coating helps create a golden crust and helps the butter adhere.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tbs neutral oil and 3 tbs unsalted butter. When the butter foams and the pan is hot (but not smoking), add fillets skin-side down. Press gently with a spatula for 10–15 seconds to ensure even contact.

Cook undisturbed 3–5 minutes, depending on fillet thickness, until the skin is crisp and golden and the fish releases easily. Flip carefully and cook 2–4 minutes on the flesh side until opaque and just cooked through (internal temperature about 60–62°C / 140–144°F). Spoon pan juices over the fillets as they finish.

Transfer cooked fillets to a warm plate. Add a small knob of the prepared herb & lemon butter to each fillet (about 1 tbs per fillet) to melt over the hot fish. Let rest 1–2 minutes.

Arrange roasted potatoes and carrots alongside each lingcod fillet. Spoon any remaining pan juices from the skillet over the vegetables and fish.

Top each fillet with an additional dollop (about 1 tbs) of the Northern herb & lemon butter and scatter microgreens or dill fronds. Serve with lemon wedges for squeezing at the table.

Optional: If you like a little extra flavor, sprinkle a few additional chopped capers over the plated fish before serving.

lingcod fillets (skin-on, pin-boned)

coarse sea salt

freshly ground black pepper

all-purpose flour

unsalted butter

neutral oil (canola or grapeseed)

unsalted butter (room temperature)

fresh dill (finely chopped)

fresh chives (finely chopped)

lemon zest

lemon juice

capers (rinsed and roughly chopped)

smoked paprika

salt

black pepper

baby Yukon Gold potatoes (halved if large)

baby carrots (trimmed)

olive oil

shallot (thinly sliced)

fresh thyme sprigs

fresh lemon wedges

microgreens or dill fronds

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar or honey and active dry yeast. Stir gently and let sit for 5–8 minutes until foamy.

Bloom yeast

In a large bowl, whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Mix dough

Turn dough onto a lightly floured surface and knead for 7–9 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 more tablespoons flour, a little at a time.

Knead

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with a damp towel or plastic wrap, and let rise in a warm spot for 60–75 minutes or until doubled in size.

First rise

Punch the dough down gently, turn onto a lightly floured surface, and divide into 2 equal portions for two hand-sized flatbreads (or keep whole for one large). Let rest 10 minutes, then use hands to flatten each piece into a 9–10" oval or round about 1/4" thick, leaving slightly thicker edges.

Shape

Preheat oven to 475°F (245°C) with a baking stone or heavy sheet inside. Brush dough lightly with 1 tablespoon olive oil and transfer to preheated surface. Bake 6–8 minutes until just puffed and beginning to color; this prevents sogginess from the topping. Remove from oven and set aside. Alternatively, bake fully for 10–12 minutes for crispier base before topping.

Pre-bake (optional)

While the dough is rising or resting, place the diced tomatoes in a fine mesh sieve set over a bowl for 5–10 minutes to drain excess liquid. Combine drained tomatoes, diced cucumber, thinly sliced red onion, halved kalamata olives, chopped parsley, and chopped mint in a medium mixing bowl.

Prepare vegetables and herbs

Whisk together lemon juice, 2 tablespoons extra-virgin olive oil, dried oregano, salt, and black pepper in a small bowl. Taste and adjust seasoning.

Make dressing

Pour the dressing over the vegetable-herb mixture and toss gently to combine. Fold in crumbled feta cheese last to avoid breaking it up too finely. Let the mixture sit 5–10 minutes to marry flavors.

Dress topping

If you pre-baked the dough only briefly, spoon the Mediterranean topping generously onto each warm flatbread just before serving so the vegetables remain fresh and slightly chilled. If you fully baked the base, still add topping right before serving. Do not overload — leave a 1/2" border around edges.

Assemble on dough

Arrange baby arugula or mixed greens on a serving platter (optional). Place topped flatbreads on greens or plates. Zest lemon over each and drizzle with remaining 1 tablespoon olive oil. Sprinkle cracked red pepper flakes if using. Cut into hand-held portions and serve immediately.

Finish and serve

If preparing ahead, keep the dressing and topping refrigerated in an airtight container up to 24 hours (add feta just before serving for best texture). Store baked flatbreads wrapped at room temperature for up to 24 hours or freeze cooled bases up to 1 month.

Make-ahead/storage

warm water

active dry yeast

extra-virgin olive oil

fine sea salt

sugar or honey

ripe tomatoes, seeded and diced

English cucumber, diced

red onion, very thinly sliced

kalamata olives, pitted and halved

feta cheese, crumbled

fresh flat-leaf parsley, chopped

fresh mint, finely chopped

fresh lemon juice

extra-virgin olive oil (for dressing)

dried oregano

baby arugula or mixed greens (optional, for serving)

extra-virgin olive oil (for brushing)

cracked red pepper flakes (optional)

In a small saucepan combine 2 tbs lightly dried spent brewer's grains (draff) with 2 tbs agave syrup and 1 tbs water. Warm gently over low heat for 4–5 minutes, stirring to release grain sweetness and aroma. Do not boil. Remove from heat and let steep for 10 minutes to extract flavor.

Make draff infusion

Strain the mixture through a fine mesh strainer or cheesecloth into a small container, pressing gently to extract as much flavored syrup as possible. Discard solids. You should have about 1 tbs draff-infused syrup (if more, measure and adjust). Let cool to room temperature.

Chill a tall glass (12–16 oz) by placing it in the freezer for 5 minutes or filling with ice and discarding.

Add the fresh mint leaves and sliced ginger to the bottom of the chilled glass. Gently muddle 6 mint leaves and the 3 slices of ginger with the draff-infused syrup (use the full contents) and 1/2 oz fresh lime juice. Muddle just enough to bruise the mint and release ginger aroma — avoid pulverizing the mint.

Add 1 tsp smoked sea salt to the muddled mixture and stir briefly to dissolve and distribute the salty-smoky note.

Fill the glass with fresh ice (if you removed ice earlier) leaving room for beer. Slowly pour 12 oz chilled pilsner or light lager down the side of the glass to preserve carbonation and create a gentle head. Stir once gently with a bar spoon to integrate the draff-mint-ginger layer with the beer without flattening it.

Taste and if you prefer slightly sweeter, add up to 1/2 tbs plain agave syrup and stir gently to incorporate.

Slip a lime wheel onto the rim and top with a mint sprig. Serve immediately while beer is still effervescent. Suggestion: sip through the garnish so the mint and lime complement each beer mouthfeel and the subtle draff-syrup adds a toasty, bready background note.

pilsner or light lager beer (chilled)

spent brewer's grains (draff), strained and lightly dried

fresh lime juice

agave syrup

fresh mint leaves

ginger (thinly sliced)

smoked sea salt

lime wheel

mint sprig

Run a lime wedge around the rim of a rocks glass. Spread smoked salt on a small plate and gently press the rim into the salt to coat the edge. Set the glass aside.

Prepare the glass

Add reposado tequila (2 oz), mezcal (0.5 oz), fresh lime juice (0.75 oz), orange liqueur (0.5 oz), agave nectar (0.5 oz), fresh grapefruit juice (1 oz), and 2 dashes Angostura bitters into a cocktail shaker. Fill the shaker with ice (about 6 oz or enough to chill well). Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch.

Build and shake

Place two large ice cubes in the prepared rocks glass. Double-strain the cocktail into the glass over the ice to remove small ice shards (use a fine strainer if available).

Strain and serve

Express the oils of a grapefruit twist over the drink and drop it in, or add a lime wheel on the rim. Optionally add a small flake of smoked salt on top for aroma.

Garnish

Use a chilled rocks glass or pre-chill the glass in the freezer for 5–10 minutes if preferred. Ensure shaker and strainer are clean and have adequate ice before beginning.

reposado tequila

mezcal

orange liqueur (Cointreau or triple sec)

agave nectar (or simple syrup)

fresh grapefruit juice

Angostura bitters

smoked salt or flake salt (for rim)

lime wheel or grapefruit twist (garnish)

large ice cubes (for serving)

shaker ice

cocktail shaker

strainer (Hawthorne or fine)

rocks glass

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let stand 5–8 minutes until foamy.

In a large mixing bowl, whisk together the flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons olive oil into the flour. Mix with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium for 6–7 minutes.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Punch dough down gently, divide into two equal portions for medium-thin crusts, shape into balls, cover, and let rest 20 minutes before shaping.

Place saffron threads in 2 tablespoons of warm stock to bloom for 5 minutes.

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Stir in the tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes, remaining stock, bloomed saffron with its liquid, smoked paprika, dried oregano, salt and pepper. Bring to a gentle simmer, reduce heat to low, and cook 12–15 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. If sauce is too acidic, add a pinch of sugar. Remove from heat and let cool to warm while dough is shaped.

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a conventional oven without a stone, preheat to 475°F (246°C).

On a lightly floured surface, press or roll one dough ball into a 12-inch circle, leaving a slightly thicker rim. Transfer to a pizza peel dusted with semolina or a piece of parchment paper for easy transferring.

Spread about 3/4 cup of the tomato-saffron sauce over the dough, leaving a 1/2-inch border.

Scatter 1 cup shredded mozzarella evenly over the sauce. Dollop spoonfuls (about 1/2 cup total) of fresh ricotta across the pizza.

Arrange thin slices of chorizo or soppressata, roasted red peppers and halved olives evenly over the cheese.

Sprinkle red pepper flakes and a little cracked black pepper over the top. Drizzle 1/2 tablespoon olive oil across the pizza.

Slide the pizza onto the preheated stone or baking sheet. Bake 8–10 minutes at 500°F (260°C), or 10–12 minutes at 475°F (246°C), until the crust is golden and cheese is bubbly and slightly browned.

Remove pizza from the oven. Let rest 2 minutes, then scatter fresh basil leaves across the top and drizzle remaining 1/2 tablespoon olive oil. Slice and serve hot.

Repeat assembly and baking with the second dough ball and remaining ingredients.

granulated sugar

yellow onion, finely chopped

garlic cloves, minced

crushed canned tomatoes

tomato paste

vegetable or chicken stock

saffron threads

mozzarella, shredded

fresh ricotta

spanish chorizo or soppressata, thinly sliced

roasted red peppers, sliced

kalamata or niçoise olives, pitted and halved

fresh basil leaves

red pepper flakes

olive oil for finishing

In a large bowl combine 3 lbs ground beef, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder. Gently mix just until combined—do not overwork. Divide into 12 equal portions (about 4 oz each) and form into patties about 3/4-inch thick, making a shallow dimple in the center of each to prevent bulging.

Prep patties

Preheat grill to medium-high (about 400°F / 200°C). Brush grates with 2 tbs vegetable oil to prevent sticking.

Place patties on the hot grill. Cook 3–4 minutes per side for medium (internal temp 160°F / 71°C), flipping once. During the last minute of cooking, place cheddar slice on each patty and close lid to melt. Toast burger buns cut-side down on grill for 30–45 seconds until lightly browned.

Grill

Assemble burgers with lettuce, sliced tomato, red onion, pickles and desired condiments (ketchup, mustard). Keep assembled burgers loosely covered if not serving immediately.

In a large skillet or shallow pan, melt 2 tbs butter over medium heat. Add 2 sliced yellow onions and cook until soft, about 5 minutes. Add 24 oz beer or apple cider and bring to a simmer. Add 12 bratwursts and simmer gently, partially covered, for 8–10 minutes (do not boil).

Simmer first (optional, juicier brats)

Transfer brats to a hot grill set to medium-high. Grill brats 3–4 minutes per side until nicely browned and internal temperature reaches 160°F (71°C). Place brats in buns and top with the cooked onions and brown mustard.

Finish on grill

Wash 4 lbs potatoes and quarter if large. Place in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Drain and let cool slightly.

Cook potatoes

Place 6 large eggs in a small pot, cover with cold water, bring to a boil, then remove from heat and cover. Let sit 10 minutes, then transfer eggs to an ice bath. Peel and chop coarsely.

Hard-boil eggs

In a large bowl whisk together 1.5 cups mayonnaise, 2 tsp Dijon mustard, 2 tbs apple cider vinegar, 1 tsp celery seed, 2 tsp salt and 1 tsp black pepper. Add cooled potatoes (cut into bite-size pieces), chopped eggs, 1 cup diced celery, 0.5 cup sweet pickle relish and 0.75 cup sliced green onions. Gently fold until evenly coated. Taste and adjust salt, pepper or vinegar. Chill for at least 1 hour before serving to let flavors meld.

Alaska Lings

Hand – Made Mediterranean

Draff Sabor