2025-09-12 Weekly Specials

Meat & Seafood

Rockfish

Wild-caught fillets that are mild to full and rich in flavor.

OREGON GAME DAY QUESO DIP

Ready to score big on flavor? This queso dip is the MVP of game day snacks—and the best part is, it couldn’t be easier. We start with a lineup of local Oregon all-stars: creamy Don Froylan Oaxaca from Salem, smooth Tillamook Monterey Jack, and a punch of tangy Face Rock Cheddar. Melted together, they create a rich, dreamy base that’s pure cheese bliss. Toss in some green chilies and juicy heirloom tomatoes, then break out a bag of our crunchy Local Heat Tortilla Chips. The result? A crowd-pleasing dip that’ll have your guests cheering louder than the actual game.

Serves: 4-6

Difficulty: Easy

Ingredients:

Prep time: 20 minutes Cook time: 10 minutes

1 heaping cup each Don Froylan Oaxaca and Tillamook Monterey Jack cheese, shredded ¾ c Facerock Creamery Aged Cheddar or MoC House Cheddar, shredded

1 T cornstarch

1 T local butter

1 large garlic clove, minced

½ small white onion, diced fine

1 can (12-13 oz.) evaporated milk (not low fat)

1 small heirloom tomato, diced

¼ t each onion powder, garlic powder and ground cumin

4 oz. can diced green chilies

2 T cilantro, rough chopped Local Heat Tortilla Chips

Steps:

• Shred the cheeses by hand (do not use a pre shredded cheese or dip will not be smooth). Toss all cheeses together with cornstarch well.

• Melt butter over medium heat with garlic and onion in large skillet cooking slowly for 5 min. until softened but not browned.

• Add milk and bring to a simmer over medium high heat. Add cheeses in thirds, stirring with wooden spoon or heat proof spatula until cheese melts completely.

• Add green chilies and remove from heat. Top with tomato and cilantro. Serve immediately in hot skillet alongside tortilla chips.

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BelGioioso Provolone

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Parmigiano Reggiano

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