Bao Beef Buns

A Chinese staple made simple. Heat shredded pot roast, stir in spinach and hoisin sauce, wrap in bao bun and steam! 

Stadium Pulled Pork Nachos

Pulled pork, layered on top of tortilla chips, jalapenos, queso fresco, drizzled with Ken’s Cannon Barbecue Sauce, served with sour cream and salsa verde. 

Barbacoa Empanadas

Barbacoa, a Mexican style beef, slowly cooked with seasoning and typically shredded; folded into a biscuit, topped off with cheese, achiote paste and garnished with salsa, guacamole! 

Panzanella Bread Salad

Summer is upon us and so to is the transition from slow cooked heavy braised foods of winter, to the fresh vibrant colored dishes of Summer. One of my favorite salads is the panzanella…

Bahamian Punch Wings

Crispy chicken wings with a sweet and spicy Mango Habanero Sauce with a hint of dark rum and maraschino cherry juice. Garnished with diced mango. 

Steel Town Brisket Pizza

A double dose of Sweet Baby Ray’s Original Barbecue Sauce joins red onion, pickles, brisket and cheese to top this pizza, with irresistibly sweet and smoky flavors. 

Rodeo Burger

A tick juicy burger, layered with crispy bacon, aged white cheddar, fried onion rings and lettuce layered on top of a pretzel bun.

BBQ Bao Slider

A modern Asian twist on a classic dish. Elevate your Pork Sliders with house-made Asian pickles, and Raspberry Wasabi Mustard. 

Sriracha Spare Ribs

St. Louis Ribs glazed with Sweet Baby Ray’s Sriracha Glaze Sauce, topped with chopped cilantro, pan roasted peanuts and sesames seeds. 

Baxter Road BBQ Chicken & Quinoa

Marinated chicken grilled over open flames and basted with a spicy sauce of garlic, shallots, bell peppers and celery. Finished with Citrus Chipotle BBQ sauce and served with quinoa, black beans and a spinach apple salad.

Bourbon BBQ Cheesesteak

Thinly sliced ribeye steak bastard with Sweet Baby Ray’s Kickin’ Bourbon sauce and drizzled with melted cheese. It’s the kind of taste you can only find on a trip to Philly. 

Asian Noodle Bowl

This new generation wants global flavor! Menu this veggie-packed Asian Noodle Bowl, made with sausage/sausage alternative crumble tossed with whole grain noodles and sweet chili-glazed broccoli, peppers, edamame, and red onion – topped with crispy wonton strips.

Serrano Hummus & Chips

Creamy chickpea hummus blended with garlic, serrano peppers and spices. Served with crunchy pita chips. 

Pork Fried Jiaozi

Homemade Pork Fried Jiaozi, fried and drizzled with Salsa Roja, and served with a side of fresh Secret Weapon Slaw. 

Chicken Thigh Croquettes

A crispy golden fried exterior enveloping a moist creamy center are a few of the many things that make croquettes the perfect finger food appetizer…

Fire Braised Turkey Sandwich

Warm Fire Braised® Turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.

Fun with Flatbread

Last month the Maine School Nutrition Association (MSNA) invited our very own Chef Tim to do a breakout presentation a their annual Winter Food Show. Tim showed the attendees some fun ways to get creative with flatbread!

Poutine Potato Cups

This recipe captures the wicked-craveable flavors of a French-Canadian classic. That of course, is the cheese curd covered and gravy smothered French fry dish known as poutine. This poutine dish however is prepared uniquely, in a fried potato cup.

Cheez-It Crusted Pollock Fillets

Pollock fillets, dipped in crushed Whole Grain Cheez-Its and grated Parmesan. A fun dish that packs in bold cheese flavor and is sure to please even the pickiest of eaters.

Cheez-It Tac-Go Salad

Take a kid-favorite snack, and turn it into a satisfying lunch meal! Lean turkey, topped with cheddar cheese, diced tomato, romaine lettuce, and finished with Whole Grain Cheez-Its.