Pimento Cheese Dip from The Countrypolitan Bar & Kitchen

Cheese dip is always a crowd favorite, and Bill Bacelieri, The Countrypolitan Bar & Kitchen's GM, has the perfect recipe to whip one up. Serve it warm, and with whatever sides you like –Bill suggests Bavarian pretzels or fresh vegetables.

INGREDIENTS: DIRECTIONS:

3/4 Cup Peppadew peppers squeezed dry and chopped to small dice.

1 pound Cream cheese softened in the microwave for 1 minute

1 1/2 cups shredded cheddar cheese

1/2 cup mayonnaise

1 teaspoon onion powder

1/4 cup roasted garlic puree

2 teaspoons Blackening seasoning or Cajun seasoning

1/4 teaspoons cayenne

Mix all ingredients in a stand mixer with a whip attachment or mix by hand with a fork or potato masher.

Serve at room temperature or Heat till warm in the microwave or oven. (Do not overheat)

Serve with Bavarian Pretzels, fresh vegetables, or other dipping snacks.

Boozy Lavender Lemonade from Two Hands

Looking for a unique cocktail to batch and pour? Australianinspired restaurant Two Hands, located in The Gulch, suggests a unique Boozy Lavender Lemonade. Executive Chef Barney Hannagan says this lemonade has a refreshing and floral taste, but is simple to make. And its purple color will ensure you don’t offend either team.

Start with a lemonade base,

DIRECTIONS: or a sparkling lemon seltzer like San Pellegrino limonata

2oz empress gin

1/4oz creme di violet

1/4oz lavender syrup

1/2oz lemon juice enjoy the game.

TO BATCH:

Add ice and a lemon twist, and Multiply the ingredients above by the

1. number of guests you’ll be serving.

2. When ready to serve, stir the beverage and pour over ice.