DOCSLIB.ORG

STBC-Pub-Menu-Feb-2020.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
STBC-Pub-Menu-Feb-2020.Pdf DOWNTOWN CHANDLER UPTOWN PHOENIX 8 S. SAN MARCOS PL. | CHANDLER 85225 1525 E. BETHANY HOME RD. | PHOENIX 85014 SATURDAY + SUNDAY BRUNCH | 9 AM-2 PM BACON + AVO OMELET* | 11¾ GETTIN’ PIGGY WIT IT* KETO | 13¼ ENCHILADAS + EGGS* | 12¼ bacon | avocado | monterey jack | sour cream pork carnitas | 3 eggs any style | two corn tortillas | pork carnitas | pico de | hash browns | choice of bread chipotle bacon | sausage links gallo | mixed cheese | green chili cream sauce | two eggs | hash browns BREWER’S OMELET* | 11¾ NEW MEXICAN SKILLET* | 12¼ Devil’s Ale braised short rib | horsey sauce | choice of meat: spicy chicken, Devil’s Ale CARNITAS + EGG BURRITO* | 9¼ monterey jack | green onion | braised short rib or pork carnitas | hash giant 14” tortilla | pork carnitas | 2 eggs hash browns | choice of bread browns | mixed cheese | roasted poblanos | scrambled | mixed cheese | pico de gallo | onion | 2 fried eggs | chipotle asado sauce hash browns | served with salsa + fresh fruit CHICKEN + WAFFLES | 13¼ buttermilk fried chicken | green chili gravy | DOUBLE PLAY* | 10¾ BREAKFAST PIZZA* | 10¾ waffle | pecan butter | agave syrup 2 eggs any style | 2 sausage links or 2 strips 10” personal sized pizza dough | green chili of bacon | hash browns | beer bread, tortillas cream sauce | apple wood smoked bacon | HAM, EGG + CHEESE PANINI* | 9¼ or sourdough english muffin three cheese blend | potatoes | diced green grill pressed beer bread | ham | 2 eggs over chilies | 2 eggs sunny side up | green onion hard | pepper jack | hash browns LITTLE BRUNCHERS KIDS 2 EGGS* | 7 KID’S BIG PLAY* | 8½ KID’S CHICKEN + WAFFLE | 8½ scrambled | hash browns or fruit | mini waffle | breakfast sausage | scrambled buttermilk chicken strips | green chili gravy | choice of drink egg | bacon | hash browns or fruit | waffle | pecan butter | agave syrup | choice of drink choice of drink LUNCH + DINNER | STARTS AT 11 AM APPETIZERS BUTTERMILK ONION RINGS | 8¼ PUB STYLE WINGS KETO | 12 DOWNTOWN SLIDERS | 10¾ hand crafted buttermilk onion rings 1 pound of wings | choice of sauce: buffalo, house ground beef chuck sliders | roasted Mr. Pineapple habañero bbq, Devil’s Ale Citrus garlic aioli | lettuce | tomato | ale battered fries CHEESY CHICKEN + BACON ROLLS | 10¼ bbq, Sacred Stave whiskey glaze or cajun style | add cheese for $1 chicken | smoked bacon | fresh jalapeños | | blue cheese or ranch | carrots + celery pepper jack | cream cheese | spring roll wrap | upon request BREWHOUSE NACHOS | 10½ ranch | green onion tortilla chips | SunSpot beer cheese | black GRILLED QUESADILLA | 8¼ beans | mixed cheese | jalapeños | pico de gallo SOFT PUB PRETZELS | 10¼ flour tortilla | mixed cheese | fire roasted salsa | green onions | sour cream | add shredded salt | SunSpot beer cheese | Epicenter Amber | sour cream | add shredded chicken, Devil’s Ale chicken, Devil’s Ale braised short rib or pork beer mustard braised short rib or pork carnitas for $3½ carnitas for $3½ CHIPS + DIP TRIO | 9¼ CILANTRO LIME HUMMUS VEGAN | 8¼ TEXAS TWINKIES | 10¼ tortilla chips | SunSpot beer cheese | guacamole classic beer bread | tortilla chips | carrots | smoked pork + cream cheese stuffed jalapeños | fire roasted salsa celery | cucumbers | add grilled chicken for $4½ | bacon wrapped | chipotle lime ranch SALADS TACOS SERVED WITH LIME, RICE + BEANS. DRESSINGS: Ranch, Orange Chipotle Vinaigrette, Chipotle Lime Ranch, CARNITAS TACOS | 11¾ Blue Cheese, Balsamic Vinaigrette, Jalapeño Caesar + Agave Mustard 2 corn tortillas | pork carnitas | cotija | pico de gallo | avocado HALF SANDWICH COMBO | 9¾ CHANDLER STREET CHICKEN TACOS | 11¾ half Chandler Club, Ricky Ricardo, Deluxe Grilled Cheese or Hot Ham + 2 flour tortillas | shredded chicken | chopped onion + cilantro | sour cream Cheese | cup of soup, small pub salad or small jalapeño caesar SHORT RIB TACOS | 14¼ POWER SALAD VEGAN | 10¼ 2 corn tortillas | Devil’s Ale braised short rib | pickled red onion | cotija | quinoa | chopped spinach | shaved red onion | hominy | scallions | black fresh cilantro | chile lime mayo beans | sunflower seeds | orange chipotle vinaigrette | add grilled chicken or baja shrimp for only $4½ PESCADO TACOS AL PASTOR | 13¼ 2 corn tortillas | grilled mahi rubbed with achiote seasonings | shredded JALAPEÑO CAESAR SALAD | 10¼ cabbage | chile lime mayo | fresh pineapple | pico de gallo romaine | jalapeño caesar dressing | corn bread croutons | pico de gallo | parmesan | add grilled chicken or baja shrimp for only $4 ½ BAJA SHRIMP TACOS | 13¼ 2 flour tortillas | baja style shrimp | pico de gallo | shredded cabbage | CRISPY COBB SALAD | 12¾ chile lime mayo mixed greens | country fried chicken | blue cheese | avocado | bacon | diced tomato | hard boiled egg | choice of dressing | sub grilled chicken for $2 Make it KETO as a Taco Bowl with Chipotle Lime Ranch LITTLE BREWERS SERVED WITH A DRINK AND CHOICE OF FRIES, APPLESAUCE OR BROCCOLI. MAC + CHEESE | 7 GRILLED CHEESE | 7 TURKEY SANDWICH | 7 Cam’s turkey | american | mayo | MINI HAMBURGER | 7 CHEESE QUESADILLA | 7 spent grain bread ROOT BEER Rich and creamy non-alcoholic root beer CHICKEN FINGERS | 7 BUTTERED NOODLES | 7 KIDS ICE CREAM | 3 with notes of vanilla, spearmint + birch crispy or grilled peanut butter malt dedicated to our very own, Camden Hoffman! *Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food borne illness. Some items may contain nuts.* GLUTEN FREE MENU AVAILABLE VEGAN & KETO OPTIONS AVAILABLE SANDWICHES SERVED WITH YOUR CHOICE OF ALE BATTERED FRIES, BACON POTATO SALAD OR SMALL PUB SALAD. Substitute a cup of soup, buttermilk onion rings, chile rubbed sweet potato fries, steamed broccoli or small caesar salad for $1. TEXAS BEEF DIP | 14¼ MR. P’S PULLED PORK SANDWICH | 11¼ CHOPPED BRISKET SANDWICH | 12¼ house smoked tri-tip | pepper jack | grilled smoked pulled pork | Mr. Pineapple habañero house smoked brisket | Devil’s Ale citrus bbq poblanos | onions | toasted hoagie roll | horsey bbq | pickle chips | mayo | split top bun sauce | slaw | horseradish pickles | split top bun sauce | green chile au jus CHANDLER CLUB | 12¼ CHICKEN PESTO MELT | 13¾ DELUXE GRILLED CHEESE | 10¾ turkey breast | bacon | avocado | swiss | lettuce Italian marinated chicken breast | fresh milk choice of beer bread or sourdough | smoked | tomato | red onion | mayo | spent grain or mozzarella | basil pesto sauce | roma tomato | gouda | jack | mozzarella | fresh basil | classic beer bread fresh spinach | garlic aioli | focaccia tomatoes | add ham or bacon for $1½ SANTAN REUBEN | 13¾ NASHVILLE HOT CHICKEN | 13¼ RICKY RICARDO FLAT BREAD | 11¼ shaved pastrami | roasted turkey breast | country fried chicken breast | hot sauce + ham | pork carnitas | swiss | jalapeños | pickle swiss | Hefe kraut | thousand island | rye bread pickle juice slaw | sweet + spicy glaze | mayo | chips | yellow mustard | classic beer bread brioche bun BREWPUB BURGERS SERVED WITH YOUR CHOICE OF ALE BATTERED FRIES, BACON POTATO SALAD OR A SMALL PUB SALAD. Substitute a cup of soup, buttermilk onion rings, chile rubbed sweet potato fries, steamed broccoli or small caesar salad for $1. Substitute a chipotle black bean patty at no additional charge! CHIPOTLE BACON CHEESEBURGER* | 13¼ SACRED STAVE BURGER* | 13¼ NAKED BURGER* | 11¾ house smoked chipotle bacon | pepper jack | Sacred Stave whiskey glaze | cheddar | bacon | lettuce | tomato | red onion | brioche bun aged white cheddar | chile lime mayo | lettuce | fried onion straws | horseradish pickles | horsey tomato | red onion | brioche bun sauce | brioche bun FAR BEYOND VEGAN VEGAN | 15¼ 6 oz Beyond Burger | vegan mozzarella | lettuce | GREEN CHILE CHEESEBURGER* | 13¼ MUSHROOM + GOUDA BURGER* | 13¼ tomato | red onion | split top bun two slices of pepper jack | sautéed onions | smoked gouda | Gordo Stout braised poblano peppers | chipotle asado sauce mushrooms | roasted garlic aioli | lettuce | Make it KETO at no additional charge! | brioche bun tomato | red onion | brioche bun No bun, side of buttered broccoli. BREWPUB FAVORITES CRISPY CHICKEN FINGERS | 11¾ ANTHONY’S FISH + CHIPS | 13¾ SOUTHWEST FRIED CHICKEN | 14¾ country fried chicken | ale battered fries | Mr. HefeWeizen battered cod | ale battered fries | buttermilk fried chicken breast | green chile Pineapple habañero bbq sauce slaw | tartar gravy | poblano mashed potatoes | mexi street corn FROM THE SMOKER KETO | 16¾ PORK ENCHILADAS* | 14¼ pulled pork | beef brisket | hot link | buttered pork carnitas | cotija | green chile cream sauce BBQ MAC + CHEESE SKILLET | 13¾ broccoli or bacon potato salad | horseradish | pico de gallo | mixed cheese | rice | beans add beef brisket | Devil’s Ale citrus bbq sauce | beer pickles | Mr. Pineapple habañero bbq sauce | fried egg for no charge! cheese | corn bread crust | chopped green onion Devil’s Ale citrus bbq sauce BREWPUB PIZZAS PESTO CHICKEN PIZZA THE SANTANIMAL BROOKLYN PEPPERONI basil pesto | grilled chicken | fresh spinach | fresh marinara | three cheese blend | italian sausage | marinara | three cheese blend | pepperoni mushrooms | three cheese blend pepperoni | bacon 10” 11¼ | 14” 15¼ 10” 12¼ | 14” 18¼ 10” 11¾ | 14” 17¼ GRATEFUL VEG VEGAN WINDY CITY PIZZA CUSTOMIZE IT mushrooms | broccoli | white onion | vegan thin crust cut into squares | marinara | three mozzarella | house made marinara cheese blend | italian sausage | fresh mushrooms ADDITIONAL TOPPINGS 10” 12¼ | 14” 18¼ 10” 11¼ | 14” 15¼ 10” 1¼ | 14” 2 Pepperoni Mixed Cheese MARGHERITA PIZZA HAWAIIAN BBQ PORK PIZZA Italian Sausage Pineapple garlic infused oil | three cheese blend | basil | Mr. Pineapple habañero
Load more

Recommended publications
  • Granny White
    Granny White Granny White's Special Edition Yeast Bread Recipes Over 230 Mouthwatering Yeast Bread Recipes 1 Granny White Thank You For your purchase of the "Granny White's Special Edition Yeast Bread Cookbook" from Granny White's Cooking Delites! http://www.grannywhitescookingdelites.com Copyright 2003@Charles E. White 2 Granny White Dedication: This New Granny White's "Special Edition" Bread Cookbook is dedicated to Scott and Tiffany Fielder. Married March 02, 2003. Congratulations ! 3 Granny White contents.....just click the recipe you want to see and you will automatically go to that page. BREADS MADE WITH YEAST 4−H Champion Bread Quick and Easy Anadama Bread Pain Juif a l'Anis Italian Anise Bread Apple Breakfast Loaf Apple Oatmeal Bread Apple Pull Apart Bread Apricot−Wheat Bread Absolutely Apricot Bread Arabian Bread−Ka'kat Arabic Bread The Basic Bagel Recipe Bagels with Seeds New York Style Bagels Fat Free Bagels Sourdough Bagels Sesame Seed Bagels Cinnamon Blueberry Bagels Barbari Bread (Nan−e Barbari) Barley Bread Beer Cheese Bread Beer Bread New York Bialy's Bible Bread from Ezekeil 4:9 4 Granny White Angel Biscuits Yeast Biscuits Biscuits Angel Biscuits (No Rising Necessary) Deluxe Buttermilk Biscuits Sourdough Biscuits Black Bun Russian Black Bread Black Bread Finnish Black Bread (Hapanleipa) Ukrainian Black Bread Bran Molasses Sunflower Bread Olive oil and fennel bread sticks Italian Bread Sticks Brioche Brown Nut Bread Brown Rolls Brown Bread Buckwheat Walnut Bread Candy Cane Bread Gooey Caramel Rolls Unyeasted Carrot Rye
    [Show full text]
  • Externer Brief
    Herb butter with walnut-and-beer bread Serves: 4 INGREDIENTS PREPARATION For the butter: For the butter, place the cream in a clean screw-top jar. Screw the lid 750 ml cream, room temperature on tight and shake well for around 3 minutes until the cream Ice-cold water separates and the butter flakes are clearly distinguishable. A handful of herb flowers, e.g. lavender, daisies, chives Pour the contents of the jar through a sieve and put the liquid Sea salt (buttermilk) to one side for later consumption. Put the butter in a bowl of iced water and knead it vigorously into a mass so that the For the bread: remaining buttermilk dissipates. Put the ball of butter into a bowl. 50 g walnuts Wash the herbs, shake them dry, chop them and combine with the 50 g hazelnuts butter together with a pinch of salt. Put the herb-flower butter in a 50 g pumpkin seeds sealed container and refrigerate until shortly before serving. 50 g oats 50 g dried tomatoes, chopped To make the bread, knead all the ingredients with 200ml of lukewarm 1 tbs chopped olives water and the beer until it turns into dough, then let it rise in a warm 275 g dinkel-wheat flour, type 630 place for approx. 2 hours. Quickly dampen the plant pot and line it 2 tsp sea salt with baking paper. Put the dough into it. Allow it to rise again using 1 packet of dried yeast the Dough Proving Function, level 1 (or in a warm place).
    [Show full text]
  • Richard C Swift Ltd - Our Range of Breads
    Richard C Swift Ltd - Our range of breads Wholemeal Breads Shropshire brown A local bread created using a blend of three malts; malted wheat flakes and untreated flour. This mixture creates a loaf with a taste all of its own, moist and nutty, one definitely to try! Malts used: Choco - Red - Cream Shropshire Crunch This loaf is made from an untreated, malted white flour base. Its nut and grain content gives this bread a flavour all of its own, and although similar, should not be mistaken with Granary. Simply by adding sesame seeds, poppy seeds, and cracked wheat, we are able to offer you a different taste and texture loaf, in the shape of mixed grain. The added wheat does increase the fibre content, but not to the extent of a wholemeal loaf. Rustic This bread is made entirely from wheat flakes, which are blended together twice, firstly just with salt, secondly with yeast and improvers to give a soft easy eating loaf. It again gives people the chance to eat wholemeal bread with a difference. White Breads Our white breads which include large and small loaves, sticks and rolls are produced using a strong bakers flour called 'Churchill' supplied by Matthews Cotswold Flour Mill. This is an untreated white flour which is delivered to us in bulk from a tanker and stored in our silo. At the moment we use an average of 3 tonnes per week. We move the flour using a hopper system which blows the flour directly into the bake house, it allows us to weigh the required amount straight into the mixing bowl.
    [Show full text]
  • Sourdough-Beer-Bread-Recipe
    SOURDOUGH BEER BREAD 1 Medium Loaf Preparation: Max 23 Cook: approx. 1 hour hours EQUIPMENT Dutch oven or a roasting tin with a lid Baking parchment Plastic wrap 2 mixing bowls Wooden spoon Banneton basket or proofing basket/bowl Kitchen towel Razor blade or very sharp knife (for scoring) Kitchen scales Plastic dough scraper INGREDIENTS 400g white bread flour (I use Heygates) 100g wholemeal bread flour 100g active ‘starter‘ 2tsp brown sugar 2tsp salt 250ml Heineken METHOD 1. Combine both types of flour and sourdough starter with the Heineken in a bowl. Add the sugar and the salt and mix together with a wooden spoon. You will see that it forms a shaggy ball (not at all smooth). If it really is very dry and not holding together, add a little bit more beer (only a desert spoon at a time). Using your hands, keep manipulating the dough mixture until the flour, starter, salt and sugar are completely incorporated. 2. Put the dough into a very lightly oiled bowl and cover it with a damp cloth to prove – I leave this covered in the kitchen for 9 hours!! ______________________________________________________________________________ Website: Hawkhursthomemaker.com 3. After 9 hours, you’ll see that the dough has risen to probably twice its original size. It will be very much more stretchy. So, for the next 2 hours every half an hour – ‘stretch and fold‘ your bread – see Step 5 in my Sourdough Loaf for Beginners recipe. Then, leaving the dough in its bowl, cover the bowl with plas- tic wrap and leave it to rest for another hour.
    [Show full text]
  • Fermented Foods- Group 3 Clara Kelly, Daniel James Fiona Bourguignon, Irene Mcintyre Jennifer Smith, Rachel Connon Sarah Morris, Shauna Cusack Stella Casserly
    published on http://fermentedfoods3.blogspot.co.nz/2012/04/sourdough-bread.html, July 2014 Sourdough Bread Fermented Foods- Group 3 Clara Kelly, Daniel James Fiona Bourguignon, Irene McIntyre Jennifer Smith, Rachel Connon Sarah Morris, Shauna Cusack Stella Casserly. Contents 1.0 Introduction and Origin of Sourdough Bread..........................................Irene McIntyre 2.0 Cultural Differences and Variations of Sourdough Bread......................Clara Kelly 3.0 Raw Materials of Sourdough Bread........................................................Daniel James 4.0 Starter Process.........................................................................................Jennifer Smith 5.0 Process and Technology..........................................................................Sarah Morris 6.0 Flavour and Taste..................................................................................Fiona Bourguignon 7.0 Nutritional Benefits................................................................................Shauna Cusack 8.0 Wheat vs. Rye Sourdough Bread...........................................................Stella Casserly 9.0 Gluten free Sourdough Bread................................................................Rachel Connon 10.0 Conclusion 11.0 References published on http://fermentedfoods3.blogspot.co.nz/2012/04/sourdough-bread.html, July 2014 1.0 Introduction and Origin of Sourdough Bread By Irene McIntyre The term ‘sourdough bread’ refers to bread leavened with a sourdough starter. A sourdough starter is a natural
    [Show full text]
  • First Choose Your Patty Next Choose Your Style Sides
    10” Gluten free crust available add 1.99 to 12” price 7” Artisan Flatbread | 12” Artisan Flatbread Our hand-crafted burgers are served on a brioche bun and paired with house- made pickles and choice of one side. Gluten free bun available, add $2.49 DRUNKEN NACHOS 12.99 SCOTTISH ALE BBQ BRISKET 10.99|17.99 Add ons: Applewood smoked bacon 1.99| fried egg .99|cheese .50 Scottish ale barbecue brisket|blonde ale cheese sauce|tortilla chips House-smoked barbecue brisket|scottish ale caramelized onions|colby jack|mozzarella Sub slow roasted Berkshire Pork : Half plate available 8.99 First choose your patty THE ISLANDER 7.99|13.99 Ground Berkshire Pork • Ground Beef CHIPS & SALSA 4.99 Blonde ale cream cheese|ham|fresh pineapple|mozzarella Our heritage breed pork is proudly sourced from OR Choice grade beef from Oak Barn Beef hand- House-made salsa|cilantro|tortilla chips the farm of one of our family owners Kelly Schil- • pattied and grilled to order. All orders are BIG RED 10.99|17.99 ling-Bletscher. All orders are cooked to well done. cooked to medium-well unless otherwise specified. CHIPS & BLONDE ALE CHEESE SAUCE 5.99 House red sauce|roasted garlic|scottish ale caramelized onions|pepperoni|house- Cheese sauce|tortilla chips Add a side of salsa .99 smoked sausage|mozzarella Next choose your style RASPBERRY CHIPOTLE DIP 8.99 CLASSIC 9.99 THE BERKSHIRE 10.99|17.99 Lettuce|tomato|red onion Black beans|raspberry chipotle jam|cream cheese|mozzarella|tortilla chips House red sauce|ham balls|applewood smoked bacon|brown sugar honey mustard| BEER
    [Show full text]
  • Main Street Brewing Co 4204 Banquet & Catering Services
    Main Street Brewing Co 4204 Banquet & Catering Services Perfect for Any Occasion 6435 West Main Street Belleville IL 62223 618-234-4903 Hall Information & Provisions Hall Deposit & Stipulations Hall Rental is for 4 hours Additional Time is $100 an hour Required Deposit $300 or $500 Non-refundable Receptions:$500 non-refundable with another $500 non-refundable payment due 90 days prior to event Payments/Deposits made with debit or credit cards will incur a 2.5% Transaction Charge Minimum Guest Confirmation for Saturday Evening is 50 Guests (January & February Excluded) The per person price of our in-house catering food packages includes the hall rental. Standard hall features include set-up of tables and chairs to accommodate your guaranteed number of guests, servers to buss your tables (note that servers will not provide full service for buffet set-ups, only for plated or home-style meal events), as well as take-down of tables and chairs and clean-up of the hall once your event is complete. Our standard table service includes china, silverware, glass drinkware, table linens, napkins, all condiments, and table coverings and skirting for the buffet serving table. 4204 will provide a dessert/cake table and gift table/ registration table with a white table cloth and table skirting at no extra charge. Any additional tables, skirting and table coverings is $10.00 per table. Our $300 or $500 required deposit is non-refundable. Deposit is due before your date will be reserved. It is highly recommended that you submit the deposit as soon as possible to lock in your date and current pricing.
    [Show full text]
  • 18 Recipes with Local Flavor Food Trail Guide
    FOOD TRAIL GUIDE 18 RECIPES WITH LOCAL FLAVOR Brought to you by the Manitowoc Area Visitor and Convention Bureau P: 920-686-3070 WWW.WISCONSINCOASTALFOODTRAIL.COM Manitowoc County might be Bakery on State best known as a dairy producing www.bakeryonstate.com county, we are consistently near 436 N 9th St, Manitowoc | 920-684-3650 the top in milk production per Open Tues-Fri 5am-5pm, Sat 5am-2pm, closed Sun & Mon cow in the state of Wisconsin. Made-from-scratch breads and hard rolls, also a complete selection of bakery, The milk produced is turned cookies and rolls. Specializing in elegant and unique wedding and event cakes. into cheese, butter, ice cream In the heart of Downtown Manitowoc. Voted “Best of” Bakery and Bread Store. and other products. The same climate and fertile soil that dairy farms take Donut Bread Pudding advantage of also help other crop production. Wine and beer are produced here, Don’t let those uneaten donuts go unused, instead using local grapes, grains and other ingredients. Other items from our natural turn them into this delicious Donut Bread Pudding. environment include produce, honey and maple syrup. Local shops create and sell You can even freeze leftover donuts until you have products like chocolate, baked goods and other products. There is a stop for every enough to make this yummy dessert. taste on the Coastal Culinary Experience diverse food trail. Ingredients • 6 cups gently loved Bakery on State donuts, cut into chunks How It Works: • 2 tablespoons butter melted • 4 eggs slightly beaten The order is up to you, start wherever you like and take in the stops in any order you • 2 cups milk like.
    [Show full text]
  • Sourdough Mania
    SOURDOUGH MANIA Complete guide to sourdough baking for beginners by a world-renowned bread artist Anita Šumer Best-selling sourdough book WHO IS ANITA ŠUMER? 2 International sourdough bread artist and ambassador of the Quest for Sourdough initiative I'm a passionate, 100% self-taught sourdough baker from Slovenia. I'm a translator and teacher by education and previous career, but I found my greatest passion and obsession in sourdough. I started baking in 2012, when my husband Sašo had his gallbladder removed and could no longer eat yeasted bread due to bloating and other health issues. I began researching what other ways there were to bake soft, crusty, and delicious bread. Lots of online reading and a library of foreign books later, I finally remembered that my grandmother used to bake bread in a different way – by saving a small portion of dough and drying it for the next batch. All of a sudden everything clicked into place! My first attempt to make my own starter – a simple fermenting mixture of flour and water – wasn’t successful. I didn’t give up, and made my second one and it thrived. This second starter has been with me ever since. I named him ''Rudl'' and now he is the most famous Slovenian sourdough starter. In 2016, Puratos invited me to Belgium to explore the First Sourdough Library in the World. Since then, I’ve become one of the first 13 ambassadors for the library and its online version, The Quest for Sourdough, to promote the use of sourdough around the world.
    [Show full text]
  • Beer Recipes Looking for a Way to Cook Using Beer? Check out These Recipes!
    “The Local Buy” Recipe, Episode 613 Beer Recipes Looking for a way to cook using beer? Check out these recipes! No Knead Beer Bread Recipe by Chef John on Allrecipes https://www.allrecipes.com/recipe/220129/no-knead-beer-bread/ Ingredients 1 ½ teaspoons active dry yeast 4 ½ cups all-purpose flour, divided ½ cup warm water (100 degrees F) 1 (12 fluid ounce) can or bottle beer 1 ½ teaspoons fine salt All-purpose flour for dusting 1 tablespoon cornmeal Directions 1. Stir together yeast, ½ cup flour, and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes. 2. Stir beer, remaining flour, and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size. 3. Scrape all the dough from the bowl with a rubber spatula and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape. 4. Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the tope with flour. Cover loosely with a towel and let rise for 30-40 minutes. 5. Preheat the oven to 425 degrees F. 6. Place a small loaf pan of warm water on a lower rack to humidify the oven. 7. Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven.
    [Show full text]
  • Dinner Menu Legacy Appetizers
    Dinner Menu Legacy Appetizers Chicken Wings Upstream Hot Artichoke & Asiago Cheese Dip Mojo Chicken Quesadilla Six big wings tossed with spicy herb marinade, Our famous artichoke dip served with toasted With mushrooms, black olives, red peppers, served with blue cheese dressing 9.25 house-baked garlic beer bread 9.25 cumin sour cream, spicy tomato chipotle salsa and corn relish 8.99 Flagship India Pale Ale Firehouse Red Lager American Wheat Fried Pickle Chips Flash Fried Calamari Cornflake encrusted, served with Tossed with banana peppers and served Hummus Platter honey mustard dipping sauce 5.99 with cocktail sauce 10.25 A trio of spinach, roasted red pepper and traditional hummus, served with warm pita bread 7.99 Bacon Wrapped Shrimp Bavarian Pretzel Bites Four shrimp served with sweet chili cabbage With smoked Gouda Red Lager mustard dip 5.99 Pretzel Encrusted Fried Cheese Curds slaw, sweet potato shoestrings and an apricot With a blackberry habanero sauce 7.99 ginger glaze 10.25 Firehouse Red Lager Thin Crust Pizzas 12-inch, hand-made Firehouse Red Lager best complements our hand-made pizzas Blonde Pizza Thai Shrimp Pizza BBQ Chicken Pizza Alfredo sauce, mozzarella, Roma tomatoes Thai cilantro pesto, roasted bell peppers, Roasted chicken, onions, mushrooms, house and fresh basil 10.99 scallions, mozzarella and peanuts, drizzled BBQ sauce, mozzarella and Cheddar cheeses 11.25 with sweet chili sauce 11.25 Vegetable Pizza Potato Pizza Basil pesto, mozzarella cheese, red onions, crimini Pizza Italiano With roasted leeks, pancetta, Alfredo
    [Show full text]
  • Roasted Chicken Quesadilla
    At Wynkoop Brewing Company, our food has ingredients as our small-batch beer. Our dishes are been as popular as our house-made beers. It’s no made with an array of locally sourced ingredients, wonder. We serve freshly prepared, beer-inspired from produce and game meats to everyday comfort food that reflects our Colorado and Rocky staples. - Our well-trained chefs get continued Mountain western heritage, along with hearty training here under Executive Chef Bart Proffitt servings of the best English, American and South- (a seasoned veteran of the local culinary scene) western fare. - We also craft our elevated pub and our decades of restaurant experience ensure cuisine with the same care, concern and quality our food meets the highest of standards. ROASTED PLOUGHMAn’S PLATTER CHICKEN Local and homemade sausages served with QUESADILLA artisan cheeses, pickled hot peppers and Boston Roasted chicken with Cheddar cheese, brown bread 15.95 fresh pico de gallo, guacamole and drizzled with HUMMUS PLATE cilantro sour cream 8.75 Hummus, olive tapenade and sun-dried tomato LONDON WYNKOOP WINGS GF relish served with pepperoncini peppers, mixed CALLING IPA Chicken wings tossed in our homemade greens, warmed pita and roasted garlic cloves 9.75 Buffalo sauce10.25 A classic English-style India Pale Ale, cask conditioned QUESO DIP CALAMARI and dry hopped. 5.9% ABV Homemade queso dip served in a flour tortilla Domestic calamari dusted lightly with rice flour bowl with fresh corn tortilla chips 7.50 Add nacho PAIRS WELL WITH: and fried crisp. Served with tangy soy ginger sauce chicken or barbacoa beef 2.00 Ploughman’s Platter and sweet chile sauce 10.50 Fish & Chips STEAMED MUSSELS Mighty Red Gumbo ARTICHOKE & PEI mussels steamed in a white wine garlic broth PARMESAN DIP served with toast points 9.50 The original recipe.
    [Show full text]