From Beth's Desk

Great to have another week of Fresh Local Lamb. This will be it for some time so come and get it while you can.

Fresh, Never Frozen Bison steaks can be custom cut in time for the weekend cook outs.

Hours will be 8:00 AM - 2:00 PM

Bourbon Barrel Aged * Maple Syrup * DELICIOUS

The Bourbon barrel aged Maple Syrup. Comes from our family farm in Iowa. You will find it pure and full of flavor. Do not limit to pancakes and waffles. Add flavor to marinades for meat or pour over a bowl of vanilla ice cream. SALE Price is $ 18.99 per large bottle $ 12.00 per small bottle SUPPLY IS LIMITED

Memorial Day SALE thru June 1

25% OFF our COMPETITION Ground Beef
BULK 1 lb bags or Patties

30% OFF Beef Short Ribs Bone in or Boneless

3 DAY FREEZER SALE starts today
75% OFF items in front chest freezer
Wild Game excluded


For the Tropical Splendor Topping:

4 slices fresh pineapple
2 jalapeño peppers, halved and seeded
2 tablespoons soy sauce, for brushing on the pineapple and jalapeño
1 cup kale, cabbage and red cabbage slaw
2 tablespoons mayonnaise
2 tablespoons mirin
1 tablespoon sesame oil
1 teaspoon soy sauce

For the Tropical Splendor Topping – Place the vegetable slaw, mayonnaise, mirin, sesame oil and soy sauce into a small bowl and toss to combine. Cover and refrigerate until use. Place pineapple and jalapeño peppers onto grill and brush with soy sauce each time you flip them. Cook until soft and tender. To assemble: place burger on toasted bun. Add the grilled pineapple slice and one of the grilled jalapeño halves. Top with a generous mound of vegetable slaw and serve.

[UltimateBurgerToppers 2]

For the Italian Job Topping:

4 Portobello mushrooms
½ cup provolone cheese, grated
6 vine-ripened tomatoes, seeded and chopped, about 2 cups
3 cloves garlic, finely chopped
6 fresh basil leaves, finely chopped
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste

For the Italian Job Topping:
Place tomatoes, garlic and basil into a small bowl. Add oil and vinegar, stir and then balance flavours with a sprinkle of salt and pepper. Cover and refrigerate until use. Pop the centre stems away from the mushrooms and gently scoop the gills away from their undersides. Place mushrooms onto the grill, open side down, and grill for a few minutes. Flip and repeat, grilling mushrooms until they are slightly soft. With open side up, add a handful of cheese and melt. To assemble: place burger on toasted bun. Add grilled mushroom and top with a few spoonfuls of the tomato mixture.

We will be serving you until 2 PM on Monday the 30th.



202 E. Buckeye Rd. Phoenix. AZ  85004