02/17/2026 This is the sandwich that I prepped for our Mardi Gras special menu. It includes ham, salami, mortadella, provolone, mozzarella, and a chopped olive spread on a ciabatta bun, served with cajun fries. Included is also a photo of the olive spread.

03/17/2026 This dish was mostly my design for the main entree on our St. Patrick’s Day menu. It has corned beef brisket, colcannon potatoes, braised cabbage, and whiskey-glazed carrots.

02/08/2026 This is the Colorado lamb shank dish that was on our Winter menu this year. It includes a braised lamb shank, oyster mushroom farrotto, garlic cauliflower, and a lamb demi glace.

03/17/2026 This is a Guinness chocolate cake with a Guinness-coffee syrup and a whipped cream and cream cheese frosting that I made for our St. Patrick’s Day specials menu.

01/02/2026 These are 2.5 ounce portions of seasoned ground elk used for tacos.