Chef Bobby’s Game Day Cocktails
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Chef Bobby’s Game Day Cocktails

St Clair Sunrise 1.5oz Amaretto .5oz Lime Juice .5oz Lemon Juice .5oz simple Combine in shaker, shake and strain over big ice cube. Float 2oz of Molo 8 Lambrusco Garnish with lemon twist Chocolate Monkey Martini 1oz Long Road Bourbon Cream 1oz Chocolate Crown 1oz Banana Liqueur Drizzle chocolate syrup in a flower shape in a coupe glass. Combine ingredients into a shaker and shake hard. Strain into coupe glass. Garnish with chocolate covered banana skewered. Limoncello Spritz 2oz House Made Limoncello 3oz Prosecco Splash of soda In a wine glass full of ice, add ingredients in order listed. Add more ice as you add ingredients to support the layering of the spirits. Garnish with fresh mint sprig and lemon wheel. These will be pre batched and ready for quick and easy build before airing. Burnt Sugar Brew 1oz Bubba’s Burnt Sugar Whiskey 1oz Old Forester 1.5oz Fresh Espresso .5oz Hazelnut Puree Combine in shaker and shake hard!! Strain over ice into rocks glass. Garnish with flaming sugar cube.

Chef Bobby’s Ultimate Italian Style Pizza dough Sandwich
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Chef Bobby’s Ultimate Italian Style Pizza dough Sandwich

Chef Bobby’s Ultimate Italian style pizza dough sandwich 1 pound pizza dough cut in half Flour for dusting Olive Oil for brushing Pesto and Prosciutto ¼ cup ricotta cheese ¼ cup Basil Pesto 4-5 slices prosciutto or speck ½ cup sundried tomatoesroughly chopped Fresh basil leaves roughly torn Grated Parmesan cheese Olive oil for drizzling Aged balsamic for drizzling Mortadella and Pistachio ¼ cup ricotta cheese ¼ cup chopped pistachios 3-4 slices of mortadella Fresh basil leaves roughly torn Lemon zest Optional Grated Parmesan Cheese Or Shaved Olive oil for drizzling 1-2 tablespoons calabrian chilisoptional for heat INSTRUCTIONS • Preheat the oven to 550 degrees Fahrenheit. If using a pizza stone, place that on the bottom center of the oven to preheat. • On a lightly floured surface, roll each ball of pizza dough into an oblong shape and brush a thin layer of olive oil onto the dough. Fold the dough over itself and transfer to the preheated oven. • Bake the pizza doughs until golden brown and puffed up, for about 8-10 minutes. • Once done, remove from the oven and let cool for a few minutes. • Gently open the pizza dough and stuff with your favorite fillings. • For the pesto and prosciutto pizza sandwich, spread a thin layer of ricotta cheese on the bottom and a thin layer of pesto on the other side. Layer a few slices of prosciutto, chopped sundried tomatoes, basil leaves and grated Parmesan cheese. Drizzle with olive oil and balsamic over the top. Close the sandwich and cut in half. • For the mortadella and pistachio pizza sandwich,spread a thin layer of ricotta cheese on the inside and scatter the chopped pistachios. Layer the slices of mortadella, fresh basil, lemon zest and grating of Parmesan cheese. Drizzle with olive oil and balsamic over the top. Close the sandwich and cut in half.

Chef Bobby’s Game Day Rosemary and Black Truffle Popcorn
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Chef Bobby’s Game Day Rosemary and Black Truffle Popcorn

Chef Bobby’s Game Day Rosemary and Black Truffle Popcorn Half a cup extra-virgin olive oil 1 1/2 cups of organic popcorn 1 teaspoon of pink Himalayan salt Half a stick of salted organic grass fed butter Some black truffle infused olive oil Tablespoon of fresh, chopped rosemary A teaspoon of truffle sea salt Heat your Dutch oven on medium high heat Add your popcorn Add your olive oil Add your Himalayan pink salt Turn your heat down to medium And cover After about two minutes, start to move the Dutch oven back-and-forth utilizing a oven or a kitchen towel to keep from burning your hands You don’t want the popcorn to burn or stick to the bottom of the pan Just before the popcorn starts to pop, you want to lift the lid off carefully and wipe all the steam and condensation off the lid of the Dutch oven. This will keep your popcorn from getting soggy. Turn the heat up to high once you start to hear the popcorn starting to pop. Keep moving your touch off and back-and-forth to keep the popcorn kernels moving around and falling back to the bottom of the pan. Once the popcorn stops popping rapidly, you wanna turn the heat off and immediately take the lid off to release the steam At that time in a large bowl, dump your popcorn from the Dutch oven into a large bowl and throw your remaining olive oil and your butter into the hot pan stirring rapidly Carefully drizzle the olive oil and butter mixture over your popcorn, toss the popcorn and drizzle your truffle oil and your truffle sea salt to taste, tossing your popcorn to make sure that you get an even and consistent flavor

Foodgasm Eatery
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Foodgasm Eatery

4300 Fenkell Ave Suite C, Detroit foodgasmeatery.com (313) 653-0939

Barks & Boooos
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Barks & Boooos

https://www.eventbrite.com/e/barks-boooos-tickets-1611886238129