The fifteenth season of Food Paradise, an American food reality television series narrated by Jess Blaze Snider on the Travel Channel, premiered on January 21, 2018. First-run episodes of the series aired in the United States on the Travel Channel on Mondays at 10:00 p.m. EDT. The season contained 13 episodes and concluded airing on April 22, 2018.[1]
Food Paradise features the best places to find various cuisines at food locations across America. Each episode focuses on a certain type of restaurant, such as "Diners", "Bars", "Drive-Thrus" or "Breakfast" places that people go to find a certain food specialty.[2]
Alaskan King Crab Legs (served with rutabaga mash and sweet corn-pepper pipérade); Braised Short Rib (rubbed with Bisque red peppers spice and braised in beef jus with lemongrass, carrots and pears)
Blueberry Banana Walnut Hotcake; "The Standard" (a biscuit topped with reindeer sausage gravy served with thick-sliced peppered bacon, home fries and scrambled eggs).
Wasabi Salmon Burger (topped with wasabi-mayo, teriyaki-soy sauce glaze, lettuce, tomatoes and onions on a toasted brioche bun; Crab Knuckle Sandwich (king crab mixed with mayo, lemon juice and diced veggies, topped with melted cheese on a ciabatta roll).
"Five-Beer Burger" (beer-beef patty topped with beer-caramelized onions, beer pickles, Belgium white beer "comeback sauce", and American & cheddar cheese on a beer brioche bun); Chicken Wings (tossed in a beer, peach, brown sugar and chili paste glaze).
Porchetta Sandwich (oak & hickory wood-fired porchetta rolled with spices and fennel, topped with grilled onions, roasted tomatoes, green olive salsa, and garlic aioli on a brioche bun); Beer and Pretzels (served with beer mustard and beer cheese).
Beer-Braised Pork Shoulder (served with fingerling potatoes and green beans with roasted cashews); Beer-Braised Brat (topped with peppers, onions and jalapeño mustard on a pretzel bun)
"The Smackdown" (tri-tip steak rubbed with ancho chili paste, ham, pulled pork and smoked bacon topped with beer cheese and chipotle mayo on a toasted roll).
Pork Belly Banh Mi (5-spiced hoisin sauced pulled pork topped with chipotle aioli, jalapeños and pickled veggies on a baguette); "San Diego Style Clam Chowder" (local Venus clams in a white wine clam stock cream, garnished with garlic oil, smoked bacon, green onions and chili flakes).
Smoked Beef Long Rib (twice-smoked short rib with a long bone, rubbed with dark brown sugar and topped with a molasses & hot pepper sauce); "Cajun Chow Chow Footlong" (foot-long grilled knockwurst topped with chow-chow or pickled cabbage and chilies on a toasted bun).
"The Miles Davis" (K.C. style hickory smoked barbecue brisket topped with house barbeque sauce and blue cheese crumbles on a toasted bun.); "Penelope's Party" (named after their stuffed pig: tortilla chips topped with pulled pork, baked beans, cheddar and mozzarella cheese, barbecue sauce and diced tomatoes).
"Third Period Smoking Birds" (brined and smoked shredded turkey, duck and chicken topped with collard greens "veggie slaw", and cloves barbecue sauce on buttered-toasted bread); "Graduation Burger" (onion soup mix meatloaf patty topped with onion rings, tomato gravy and melted mozzarella on toasted Italian bread).
Fried Green Tomatoes (smothered with hollandaise and garnished with jumbo lump crab meat on a bed of "Cajun mayo"); Blackened Redfish (topped with crawfish cream sauce).
"Chicken Under a Brick" (butterflyed chicken, rubbed with clove and star anise, seared in a cast-iron pan under a brick, topped with maple syrup, served with and egg-topped bacon potato cake); Ratatouille (diced veggies layered with a roasted tomato & onion puree).
"Oysters Bienville" (baked oysters on the half shell topped with Bienville stuffing made with shrimp, bacon, mushrooms, Parmesan cheese, heavy cream, sherry and lemon juice); "Southern-Style Barbecue Shrimp" (shrimp sauteed in butter and spices, served with French bread for dipping).
"Crust and BLT Pizza" (thin crust pizza dough topped with tomato jam, house-cured bacon, mozzarella, lettuce, cherry tomatoes and blue cheese mayo); Potato-Wrapped Halibut (topped with Swiss chard & sun-dried tomatoes sauteed in brown butter and garnished with tomato jam).
Delta Queen's Pork Chop (thick-cut bone-in grilled pork chop topped with apple-cranberry chutney, and served with scalloped potatoes baked with a Gouda cheese sauce); Croque Madame (sliced ham, gruyère cheese, between two slices of toasted brioche bread, topped with Hollandaise and a fried egg).
"Pac-Man Dumplings" (Har Gow or Chinese shrimp dumplings shaped like the four ghosts from Pac-Man: white is stuffed with shrimp and bamboo shoots; red is stuffed with lobster and red ginger; yellow is stuffed with curried mushrooms; and blue is stuffed with Cajun-spiced blue crab), garnished with a deep-fried tempura sweet potato Pac-Man with a blueberry eye; "Pastrami Egg Rolls" (wonton wrappers filled with Katz's Deli pastrami, asparagus, carrots, celery, chili peppers, and cabbage) with a house-made mustard sauce.
Beef Noodle Soup (Baijiu or Chinese whiskey infused beef shank slices with hand-cut long noodles); "Beef Roll" (fried flatbread rolled with beef, green onions and hoisin sauce).
Khao Soi Curry (egg noodles topped with rabbit meat braised in ginger, garlic, guajillo chili paste, coconut milk and chicken stock); Vietnamese Caramelized Pork Ribs (glazed with a finger chili fish sauce caramel).
Seafood Paella (rice topped with salmon, madai fish, mussels, squid, albacore, shrimp and melted cheese in a Thai green curry sauce made with coconut cream, fish sauce, kaffir lime leaves); "Godzilla Roll" (rolled with tempura shrimp and barbecued eel, topped with avocado and strawberries, sprinkled with eel sauce, macadamia nuts and honey).
"Boti Kebab" (chunks of lamb marinated in Indian chilies and yogurt, served with jalapeño cream cheese nan bread), "Khuroos-e-Tursh" (Persian stuffed chicken rolled with cumin-coriander sauteed onions and peppers, cheese and spinach in a peanut coconut cream sauce).
Ba-Mee Moo Dang (thin egg noodles topped with five-spice grilled red pork butt, bean sprouts and yu choy); "Bangkok Snow Cone" (shaved ice mixed with condensed and evaporated milk, topped with Jack fruit, red beans, coconut jelly, and lotus seeds, drizzled with rose cane syrup).
Braised Short Ribs (braised with sugar, pepper, garlic, onions, soy sauce and soda pop, served with rice cakes and veggies); Bimimbap (mixed rice topped with ribeye meat marinated in sesame oil and gochujang or Korean chili paste, garnished with sauteed veggies, and a fried egg).
Pumpkin Pork Stew with Sour Mango (pork sauteed in garlic, ginger, lemongrass, fish stock, pumpkin chunks and sour mango served in a hollowed out pumpkin).
"The Beef! Beef!" (two grilled Angus beef patties topped with pickles, onions on a pizza bun of melted muenster & mozzarella cheese, pizza sauce and mini pepperoni with siriacha ketchup); "Kim Park Lee Burger" (beef patty topped with bulgogi or Korean barbecue beef, Colby Jack cheese, kimchi slaw and Japanese mayo on a toasted bun).
"The Whole Shebamwich" (smoked pulled pork, beef brisket, sausage, and a spare rib topped with pickles, onions, coleslaw and 'Hogwash' or homemade vinegar, ancho chili and brown sugar-based barbecue sauce on toasted buns); "Cow Pig Stacker" (three layers of hogwash sauced pulled pork and brisket on three toasted buns with pickled onions and pickles).
"Chengdu Spicy Chicken Wings" (deep-fried jumbo chicken wings tossed in Sichuan sauce made with fish sauce, black lime, and Sichuan peppercorns in hot oil); "South African Bunny Chow" (bunny = Bania or group of Indian immigrants; chow = Indian masala; a curry with onions, cream, garlic, carrots, and ginger, chicken served in hollowed out baked bread, drizzled with yogurt and sour cream).
"Pastrami Sammich" (pastrami smoked in-house, cured for 7 days, topped with Swiss cheese, coleslaw, and Russian dressing on rye bread); "Sammich Burg" (bacon cheeseburger topped with Swiss & American cheese, pastrimi, lettuce, onions and a special tangy pickle sauce).
Barbecue Chicken and Bacon Pizza (hand-stretch dough topped with aged & milky mozzarella barbecue sauce, house-brined chicken and applewood smoked bacon, cooked in wood-burning oven); Meatballs and Ricotta Pizza (topped with tomato sauce, mozzarella and ricotta & Romano cheese, homemade meatballs made ground beef mixed with Genoa salam and bell peppers).
"Texas Potato Hash" (roasted sweet potatoes mixed with coffee & chili rubbed pulled pork, sauteed onions and jalapeños, topped with a poached egg); "B.E.C." (bacon, egg & cheese sandwich: grilled bacon, a sunny side up egg and pimento cheese topped with a chili cheese on a house-made bun)
"The No-Refund Hot and Spicy Shrimp" (local jumbo tiger prawn butterflied shrimp sauteed in sauce made with garlic, South African red chili flakes, Hawaiian chili peppers, lemon juice and vingar, served with two scoops of white rice).
Sockeye Salmon Tacos (deep-fried sockeye salmon (tossed in salt & brown sugar, panko, and beer-battered) topped with purple cabbage slaw, and cilantro on flour tortillas); Battered Rockfish Tacos (beer-battered deep-fried yellow eye rockfish topped with purple slaw and spicy crema).
Chicken and Waffles (panko-fried chicken breast on a churro-fried waffle with deep-fried pork belly), "Mad Poutine" (fries topped with pulled pork Brussels sprout-kimchi, cheese, gravy and a sunny-side-up egg).
Fried Bologna (flattop-fried homemade bologna on a buttermilk, cheddar & potato waffle, topped with cream cheese fondue and jalapeño jam); Churro (coated in cinnamon & sugar in a funnel cake shape served in a bowl, topped with Mexican chocolate sorbet, marshmallow cream, Mexican caramel and chocolate-covered rice pearls).
Established in 1936: "Deep-Fried Clam Chowder" (Award-winning chowder made with pork fat, onions, celery, potatoes, clam base, New England spices and surfclams, thickened with roux; formed into patties and deep-fried; served with a hot sauce dip); "Fisherman's Platter" (buttermilk-battered, deep-fried haddock, jumbo shrimp, clams, and scallops on a bed of fries with house-made coleslaw).
Chicken-Fried Steak (double-dipped, deep-fried tenderized pictorial-cut steak topped with white cream gravy made with bone marrow, milk, pepper and hot sauce in a cast-iron skillet).
Deep-Fried Burger (chuck, brisket and short rib patty topped with Emmental cheese, bacon, pickles and beet juice mustard, wrapped in lángos dough, a Hungarian & Solvak street food made with sour cream; and deep-fried); "Fried Edam Cheese" (Czech & Solvak edam cheese, double-dipped in buttermilk, flour and rye breadcrumbs; deep-fried, served with beets and fries).
"The Mess Burger" (two beef patties topped with American cheese, ground chorizo, jalapeño cheese sauce, torched lemon sour cream and flaming hot crunchy cheese curls on a toasted bun); Tomahawk Rib Eye (40-ounce dry aged long bone-in rib eye seared in clarified butter, served with a fried 1/2 pound Munster cheese).
"The Hangover Helper" (butter-char-grilled 8-ounce Angus beef patty topped with potato & pork pancake, bacon, capocollo ham, American cheese, fried eggs, spicy onion straws, beer cheese, sriracha mayo, chili sauce and a tomato slice on a toasted bun); "The Big Ham" (five different cuts of pig: bacon, capocollo ham, honey-roasted ham, and baked glazed ham topped with Swiss cheese and brown mustard on a toasted bun).
"The Mile-High Pizza" (deep dish cornmeal dough topped with homemade tomato sauce, lettuce mozzarella cheese, pepperoni, sausage, bacon, Parmesan, and beer-soaked smoked chicken wings); "The Italian Beef Pizza" (deep-dish dough topped with horseradish cream, roasted peppers, jardiniere, Italian beef, and three cheeses; with a tiny beef sandwich on top).
(Motto: "Bottle, Sausage and Poutine":) "The Cleveland" and "The Disco" (grilled kielbasa topped with a deep-fried potato & cheese pierogi, homemade sauerkraut and ballpark mustard on a toasted bun; served with poutine fries topped with sloppy Joe (ground beef, tomato and carrots), yellow mustard, smoked cheddar); "The Breakfast" (maple-sorghum sausage topped with a fried egg and blueberry mustard on top of French toast, dusted with a maple block).
"The Chicken Parm" (spiced ground chicken shaped in a dish to look in a pizza, dipped in egg wash and breadcrumbs and deep-fried, topped with house-made marinara and mozzarella, pecorino and Parmesan cheese and fried basil, served with a salad, pizza spices and Calbarian chili honey); "Tiramisu for Two" (tiramisu: lady fingers in a taco shape soaked with simple syrup and coffee & honey liqueur, layered with chocolate panache, chocolate cookie base and Marsala wine & chocolate cookie crumb ice cream, topped with cinnamon coffee meringue, chocolate coffee caramel sauce and cocoa nib tuiles).
Canadian flavor with Texas sized portions: "Southern Poutine" (fries seasoned with vinegar powder, salt & dill, topped with roast beef veggie gravy, slices of chicken-fried chuck steak and cheese curds); "Pizza Burger" (beef patty topped with pepperoni, peperoncini, and green peppers, bolonaise and deep-fried mozzarella on a butter-toasted bun, skewered with panko-fried mushrooms).
"The Peanut Butter Fluff Boat" (three heaping scoops of vanilla, two scoops of peanut butter ice cream and moose tracks ice cream topped with hot fudge, peanut butter sauce, homemade marshmallows cream, and crushed peanut butter cups & candies, served on top of two bananas).
"Big Ass Bowl" (homemade brisket & chuck beef chili with red beans, topped with cheddar cheese, raw onions, jalapeños and sour cream); Chili Pasta (beef chili with cheese served over spaghetti with French bread).
"Molé Tots" (tater tots topped with house-made 21-ingredient molé, melted Oaxaca and Jack cheese, sour cream, red onions, cilantro and cotija cheese); Loco Moco (toasted garlic fried rice topped with an Angus beef patty with molé, mixed greens and a sunny-side-up egg).
"Mac Attack" (a plight of three macaroni and cheeses: elbow macaroni mixed with Gouda cheese sauce and bacon; Truffle Mac and cheese with Fontina beshamel; and Fontina & cheddar mac and cheese; all baked in the oven in mini bowls).
"Tagliatelle" (homemade pasta topped with pork & short rib bolognese ragu and Parmesan cheese); "Gramigna Verde" (Spinach spiral pasta topped with a carbonara sauce made with cream, ground pork, Italian sausage, spinach, and Parmesan cheese).
Pho Ga (slow-cooked chicken, rice noodles with veggies & secret spices in a beef broth, served with a side of onions, bean sprouts and culantro); Bun Bi Cha Gio (rice noodles topped with lettuce, carrots, cucumbers, shredded pork, fried veggie egg rolls, and crushed peanuts).
Stout Beer and Beef Stew (cubes of short rib sauteed with beef stock, funnel, carrots, onions, celery and Irish stout beer, topped with slow-roasted pearl onions and a mustard-chive dumpling); Murphy's Irish Mussels (mussels cooked in Irish witbier, honey butter, garlic, shallots, fennel, and red pepper, served with butter-toasted seeded bread).
Crab and Artichoke Dip in Bread (crab meat and artichokes mixed with cream cheese, gruyère cheese, sherry, and lemon-pepper, served in a bread bowl, and sprinkled with torched Parmesan cheese); Clam Chowder Bread Bowl (award-winning clam chowder made with pork belly, clams, potatoes, cream and milk, served in a bread bowl).
Since 1952: "Bob Armstrong Dip" (homemade queso topped with seasoned cumin ground beef and gaucomole, served with tortilla chips in a molcajete, a traditional Mexican bowl).
"Notorious B.I.G. Burger" (beef patty topped with American cheese, almond & oak wood grilled and red wine braised pulled pork, coleslaw and a stack of house-made pork rinds on a toasted brochie bun).
Serving Italian food with a Greek flair since 1952: "Loaded Spaghetti Dinner" (a pound of spaghetti topped with mushrooms, sausage, pepperoni secret recipe tomato meat sauce, two 8-ounce Greek-spiced smashed-grilled meatballs, and melted mozzerella cheese).
"Hangover Helper" (grilled Angus beef patty topped with American, cheddar and Swiss cheese, ham, bacon, and a fried egg on a butter-toasted pretzel bun, skewered with fried cheese curds); "Mac-and-Cheese Nachos" (tortilla chips topped with mac and cheese made with cavatappi pasta mixed with beer cheese sauce, grated Romano cheese, Parmesan and chunks of cheddar; bacon, diced tomatoes, jalapeños and cilantro)
"Cha Shao Sliders" (cha shao or Chinese barbecue pork; sakura pork in a five-spice marinade of ginger, cardamom, sugar and onions; roasted and sliced, served with steamed bao buns, shredded veggies and a side of hoisin sauce); "Sichuan Jumping Chicken" (fried chicken breasts sauteed with scallions, ginger, garlic, and dried red Chinese chilies).
"Ojan's Junk" (named after a former sous chef: a house-made sausage patty topped with buttermilk Ranch dressing, tomatoes, avocados, smoked gouda cheese and two fried eggs on pancake buns); Pulled Pork Sandwich (braised pulled pork topped with melted cheddar cheese, chipotle-ranch coleslaw and cola barbecue sauce with on a toasted brochie bun).
"Adobo Pork Sope Benedict" (two deep-fried sopes topped with shredded adobo pork, poached eggs, and hatch green chili Hollandaise served with red potatoes); "Coral Way Coconut French Toast" (brioche bread dipped in a coconut milk & cinnamon batter, grilled and topped with mango & pineapple compote and coconut).
"Camarones Diablo" (shrimp sauteed with garlic oil, red onions, corn, and chili sauce, served with fried cilantro, black beans and toasted torta bread); "Jose Burger" (grilled carne asada beef & spiced pork chorizo patty topped with a Jack & cotija cheese patty, roasted corn relish, lettuce, tomato, and cilantro aioli on a toasted bun).
Since 1884: "Cadillac Burger" (Named after Nat King Cole who said it's the "Cadillac of burgers": a seared 78/22 prime Angus beef patty topped with two slices of American cheese, two strips of bacon, lettuce and tomato on a toasted bun on top of a raw onion, served with pickles and fries); "Wagyu Prime Burger" (10 ounce seared wagyu, short rib chuck & brisket patty topped with caramelized onions, lettuce, and tomato jam on a toasted bun).
Louisiana Blue Crab Lasagna (homemade lasagna layered with beschamel, ricotta cheese, mushrooms, spinach and caramelized onions; topped with Cajun, champagne & caviar Hollandaise and a deep-fried local softshell blue crab and a poached egg on top of green artichoke & absinthe sauce); Shrimp and Tasso Henican (Creole seasoned deep-fried shrimp stuffed with tasso sauteed in a hot sauce beurre blanc on top of pickled okra and bell pepper jelly).
Since 1930: Cheesesteak (sliced loin tail steak mixed with grilled onions and topped with 6 slices of sharp provolone cheese on a locally baked Carangi roll); Roast Pork Sandwich (a James Beard award winner: thinly sliced roast pork seasoned with Italian spices cooked in for 7 hours in its own au jus, topped with spinach on a sesame seed Carangi roll).
"Cosmic Dog" (grilled beef & pork hot dog topped with signature sweet potato mustard and blue cheese slaw dressing); "Blue Galactic Dog" (grilled hot dog topped with sweet potato mustard, homemade beef chili sauce, cheese sauce and blue slaw).
Since 1934: Clams Casino Pizza (hand-stretched pizza dough topped with whole milk mozzarella cheese, Rhode Island chopped clams, green & red peppers, bacon, chopped garlic, oregano and Pecorino Romano cheese baked in a brick oven); "Italian Bomb" (dough topped with San Marzano tomato sauce, mozzarella, onions, roasted peppers, mushrooms, pepperoni, Italian fennel sausage, bacon, garlic and grated Parmesan cheese).
Established in 1884: "Banana Special" (your choice of 3 scoops sundae: one pound scoop of vanilla, chocolate and fresh strawberry ice cream topped with pineapple and strawberries, homemade chocolate sauce, chopped almonds, real whipped cream and cherries on top of a banana); "Cookie Connection" (chocolate chip cookie dough and cookies & cream ice cream topped with chocolate sauce, marshmallow topping, whipped cream, cookie crumbles and cherries on top a soft chocolate chip cookie).
Crispy Duck Kao Soy (long noodles in a curry made with Thai chilies, coconut milk, and fish sauce topped with deep-fried rice floured sliced duck breast, garnished with red onions, cilantro, pickled mustard greens and crunchy noodles).
Since 1941: 20-ounce Rib Eye (20-ounce prime wet-aged bone-in rib eye, seasoned with salt & pepper and char-grilled on high heat, served with mashed potatoes and steamed broccoli).
"Angry Clucker" (buttermilk, Cerole mustard and spices fried chicken breast topped with buffalo wing sauce, bacon, cheddar cheese, lettuce, tomato, ranch dressing and a fried egg); Bacon Meatloaf (ground beef mixed with eggs, bell peppers, onions, carrots, ketchup, and breadcrumbs, wrapped in maple-cured bacon, roasted and topped with acoffee-aged stout beer gravy).
"Barbecue Snob's Sandwich" (oakwood smoked angus beef brisket rubbed with black pepper, salt and cayenne, sausage and brown sugar cured bacon burnt ends on a jalapeno cheddar bun); Beef Rib (a massive oakwood-smoked beef rib rubbed with kosher salt and coarse black pepper).
Hatch Green Chile Rellenos (egg white battered & grilled hatch green stuffed with imported asadero cheese); Burrito "Christmas Style" (tortilla filled with chopped pork and cheese, topped with half green hatch & half red hatch chili sauces).
Salt-Baked Pork Belly (baked in kosher salt and egg whites served with Dark Lord reaper & ghost pepper hot sauce, house-made andouille ricotta, topped with a fried egg and apple bourbon butter); Cheese Curds (Korean-spiced tempura battered, deep-fried and topped with kimchi aioli and veggies).
"Down-Low Burger" (two ground chuck, short rib and rib eye beef patties, pan-fried and topped with caramelized onions, Fontina cheese, pickles and a chili sauce-spiced aioli on a toasted brioche bun).
Chicken Pesto Pizza (topped with grilled chicken breast, roasted red onions, mozzarella, Fontina cheese, and pesto, on a sourdough crust); Vanilla Bean Bread Pudding (bread topped with Madagascar vanilla custard and huckleberries).
Double-Cut Pork Chop (cajun-spiced, compound garlic buttered & char-grilled served with a corn husk and corn & crab orzo); Shrimp Remoulade with Fried Green Tomatoes (shrimp tossed in a mix of shallots, horseradish cream, Cerole mustard and pepper sauce).
Pork Gyro (grilled pita filled with rotisserie roasted cumin-spiced sliced pork, lettuce, onions and tomatoes, topped with tzatziki sauce made with yogurt, cucumbers and dill); "Onassis Burger" (two all-beef patties topped cheddar, salt-cured pastrami, thousand island dressing, lettuce, tomatoes on a toasted bun).
"Number 29" (wood-burning flame-grilled beef patty topped with pepper jack cheese, bacon, grilled onions, jalapeños and a chipotle & Adobe chili creamy paprika sauce on a toasted brioche bun, served deep-fried cheese curds); "Number 30" (house burger featuring grilled beef patty topped with local cheddar cheese, grilled onions, bacon, a sunny-side-up-egg and roast garlic ailoi, served with thinly sliced onion rings).
Home of the giant slice of pizza: "The El Fidel" (Cuban sandwich on a slice: hand-tossed sourdough topped with mayo, yellow mustard, mozzarella cheese, citrus mojo pork, sliced ham, pickles); Southwestern Style Chili (pizza dough topped with house-made beef & bean chili, tomato sauce, cheddar cheese, mozzarella and sour cream).
"Stadium Pit Master" (pulled pork and beef brisket smoked for 9 hours, topped with a smoked amber lager beer barbecue sauce, mac & cheese, pimento cheese, jalapeños and coleslaw on a toasted bun); Mac and Cheese Donuts (house-made macaroni and cheese with eggs & flour added, stuffed into donut molds, baked and topped with beef brisket burnt ends).
Barbecue Ramen (locally made ramen noodles topped with pulled pork and pork shoulder coated with mustard smoked and sliced and served in a slow-cooked broth made with kombu or dried kelp, shiitake, and garlic powder, garnished with a soft-boiled egg and collard greens).
Short Rib Nachos (tortilla chips topped with roasted shredded short ribs, ancho chili three cheese sauce, pico de gallo and lime-spiked guacamole); Spicy Sambal Wings (chicken wings coated in seven secret spices rub and tossed in sambal hot sauce, topped with sesame seeds).
Expresso Burrito (a flour tortilla stuffed with cola-braised pulled pork, seared with tequila, rice mixed with celery, onions, and bell peppers, beans, cheese, rolled and topped with guacamole and salsa); Carne Asada Fries (steak-cut fries topped with carne asada, melted cheese, pico de gallo, sour cream, pickled jalapeño and guacamole)
"The Gobbler" (stuffed sandwich of half-pound of sliced roasted turkey breast, topped with homemade stuffing, garlic mashed potatoes, cranberry sauce and gravy on a 14-inch freshly baked French bread roll).
"Manitoba Burger" (Canadian-inspired 3-meat burger: Akaushi or Texas wagyu beef brisket patty topped with shredded smoked brisket rubbed with 'Fort Worth spice rub', with sharp cheddar cheese, applewood smoked bacon, and house-made barbecue sauce on a toasted bun); Tex-Mex Meatballs (ground Berkshire pork & wagyu beef mixed with dark roast coffee, dried roasted ancho peppers, cinnamon, chorizo and eggs, shaped into balls and baked topped with Rex Mex marinara made with Burgundy wine and chipotle peppers, garnished with cilantro, cotija cheese and tortilla chips).
Paella Valenciana (Spanish paella made with garlic, saffron marinated chicken, calamari, diced red bell peppers, diced onions, green peas, brandy, saffron, rosemary and bomba rice cooked in a lobster stock with mussels and pink scallops).
Dinner and an air show: "Saturday Ribs" (once a week dinner special: pork short in a secret dry spice rub, ribs cooked low and slow with vinegar for 5 hours, topped with a Piedmont-style honey barbecue sauce, served with coleslaw, baked beans and cornbread); "Barbecue Sundae" (pulled pork, baked beans, and coleslaw layered in a mason jar, garnished with hushpuppies).
4-story golf range and restaurant: "Backyard Barbecue Wings" (citrus brined chicken wings rubbed in spices, smoked in pecan wood, grilled, and coated in garlic vinaigrette over raw veggies); "Memphis Burger" (chuck & beef brisket patty topped with white cheddar cheese, grilled pork belly and whipped peanut butter and jalapeño raspberry jam on a toasted brioche bun).
Togarashi Kurobuta Pork Chop (thick-cut Japanese pork chop rubbed with 7 spice blend topped herb veal stock with caramelized Granny Smith apples on a bed of purple sweet potato puree); "Snow Monkey Sushi Roll" (shrimp tempura rolled in nori and rice, topped with snow crab meat mixed with mayo, torched salmon slices, spicy mayo and sweet soy sauce, garnished with tobiko or flying fish eggs and micro greens).
Hawaiian Skirt Steak (skirt steak marinated in a lemongrass, ginger and sweet soy sauce teriyaki glaze, served with charred pineapple rings seasoned with Togarashi, a five-spice powder and pineapple fried rice served in pineapple bowl); Coconut Curry Bouillabaisse (seafood stew featuring seared scallops, giant shrimp, clams and mussels in a coconut milk lemongrass sake curry on a bed of lime flavored rice served in a coconut shell).
Maine Seafood Pasta (seared shrimp sauteed with shallots, in-shell clams, local lobster tails, tomatoes, lemon juice, butter and chardonnay, served on top of linguini, garnished with Romano cheese).
