Saint Patrick's Day Recipes by Executive Chef Tony Schmidt

loaded tots

• 6 Oz West Creek Tater Tots

• 3 Oz West Creek Beer Cheese, Heated

• 2 Oz Roastworks Peppers & Onions

• 1 Ea. Bratwurst, Diced

• 3 Oz Corned Beef, Cooked from Raw West Creek Corned Beef Brisked, Diced

• 3 Oz Shredded Swiss Cheese

• 2Oz Village Garden Thousand Island Dressing

• As Needed Green Onions, Sliced

1. Fry the tater tots 2. On griddle, heat the bratwurst, corned beef, peppers, and onions

3. Top the tater tots as follows - Beer cheese - Pepper and onion blend - Swiss Cheese

4. Place into salamander to melt the swiss cheese

5. Garnish with green onions and serve with a side of Thousand Island dressing.

• 1 Ea Braveheart 4 Oz Brisket Chuck Patty

• 1 Ea Craft Burger Bun

• 1 Ea Swiss Cheese

• 1 Oz Sauerkraut

• 3 Oz Corned Beef, Cooked from Raw West Creek Corned Beef Brisket

• 1 Oz Village Garden Thousand Island Dressing

1. Season brisket chuck patty with salt and pepper and griddle to desired doneness

2. While the patty is cooking, sauté the sauerkraut and corned beef

3. Top corned beef and sauerkraut mixture with cheese and allow to melt

4. Butter and toast the burger bun and build as follows - Bottom of bun - Patty - Corned Beef Mixture - Thousand Island Dressing - Top of bun