09/13/2026 This is the vegetarian dish for our summer menu. It is a roasted poblano stuffed with yellow squash and zucchini calabacitas, laid on our elote risotto, which is arborio and chopped corn prepped ahead and reheated with milk. I then pour a small amount of ancho corn broth over the dish, add corn pico…

08/30/2026 This is the turkey salad for turkey salad sandwiches and the Texas cobb salad at Whiskey Star. I got to practice small dicing onions and celery, and mincing chives and parsley. I also chopped hard boiled eggs and cut turkey into a medium dice.

03/17/2026 These eggrolls were an appetizer special for St. Patrick’s Day. They contain corned beef brisket, shredded cabbage, and matchstick carrots wrapped in a traditional eggroll wrapper, and are served with a side of our house mustard aioli used in other dishes.

01/25/2025 This is the black garlic gnocchi from Blue Stag Saloon. It has cauliflower, gluten-free gnocchi, tomato broth sauce, fennel, kale, garlic, and fried eggplant, and is garnished with grated parmesan and fresh basil.

11/29/2025 This is garlic aioli I prepped that has roasted garlic, mayonnaise, lime juice, salt, and pepper.