INGREDIENTS

• 4 (6-ounce) salmon portions
• 1/2 cup ketchup
• 1/4 cup honey
• 2 tbsp. apple cider vinegar
• 1 tbsp. packed light brown sugar
• 1 tsp. Worcestershire sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. chili powder
• 1/2 tbsp. dried minced onions
• 1/2 tsp. cayenne pepper
• 1 tbsp. olive oil
• sliced green onions

DIRECTIONS

1. Preheat oven to 300 degrees
2. Combine all ingredients except salmon and green onions in a small saucepan. Bring to a boil and simmer for 8 minutes.
3. Meanwhile, heat olive oil in a large oven-safe pan over medium-high heat. Lightly season salmon with salt and pepper, and place in pan skin side UP. Cook for 2 to 3 minutes or until nicely seared.
4. Turn salmon so that it is skin side down. Baste with BBQ sauce and place pan in oven until salmon is cooked through, about 10 to 12 minutes.
5. Baste salmon again with sauce and sprinkle with green onions.

INGREDIENTS

• 16 large oysters shucked on the half shell
• 1 med tomato diced
• ¼ cup (50 mL) diced black olives
• 1 med shallot diced
• 6 sprigs of fresh cilantro chopped
• ½ tsp (2 mL) coarse sea salt
• ½ tsp (2 mL) cracked black pepper
• 2 tbsp (10 mL) olive oil
• ½ lime juice only
• 2 oz (57 g) Goat cheese

DIRECTIONS

1. In a small bowl mix tomato, olives and shallots then incorporate the cilantro, olive oil, lime juice sea salt and pepper mix well and refrigerate.
2. Shuck the oysters and keep them on the half shell place on a cookie sheet and bake in a pre-heated oven at 350 F for 4 to 5 minutes, remove from oven and fill with the stuffing and top with goat cheese.
3. Bring oven to broil and finish the oysters in the oven just garnish with cilantro.

INGREDIENTS

• 1 whole local sourced chicken
• 2 cans of Picaroons 506 (1 for the chicken, 1 for you)
• 3 tbsp. (45 ml) of NB maple syrup
• 1 tbsp. (15 ml) of balsamic vinegar
• ½ tsp. (3 ml) of Cayenne pepper
• 1 tsp. (5 ml) teaspoon fresh thyme
• 2 sprigs of rosemary
• 15 to 20 baby potatoes
• 2 cups (500 ml) of chopped carrots
• Green veggie like Brussels sprouts
• Salt and pepper to taste
• 1/2 cup (125 ml) of butter

DIRECTIONS

1. Preheat BBQ to 350°F (180°C).
2. Mix maple syrup, balsamic vinegar and cayenne pepper add a little salt and pepper to taste.
3. Pop open your beers, test it to make sure it's good.
4. Put 1 of the beer cans in the cavity of the chicken. Enjoy the other while it’s cooking.
5. Place the chicken and beer in a cast-iron pan.
6. Place all the veggies around the chicken.
7. Cube butter and place on top of veggies.
8. Add sprigs of Rosemary and thyme on top of veggies.
9. Add a little salt and pepper to the veggies.
10. Paint the chicken with the maple syrup mix.
11. Add a few leftover sprigs of rosemary and thyme in the top of the chicken cavity.
12. Cook chicken for the recommended time or until it reaches an internal temperature of over 165°F (74°C).
13. Dish out veggies to the plates
14. Remove chicken from the can (be careful it will be very hot)
15. Cut up chicken and enjoy!

INGREDIENTS

• 3/4 oz citrus juice*

   

• 3/4 oz honey syrup** (or sweetened to preference)

• 2 oz We-Can't-Call-This-Whiskey

DIRECTIONS

1. In an iced filled cocktail shaker, add all of your ingredients. Shake until the cocktail shaker*** has frosted, pour over ice in an old fashioned glass.**** Garnish with a slice of your citrus fruit.
2. *I used a clementine leftover from Christmas, any citrus would work. Preferable fresh, but you could squeak by with bottled lemon juice SSSSSHHHHHHH
3. **Super easy honey syrup: equal parts honey and water. Honey being diluted is easier to shake in, otherwise it's honey goo stuck to your shaker....
4. ***Cocktail shaker can be anything that won't leak: protein drink container, mason jar, tupperware, old yogurt container if you really hold the lid on tight....
5. ****Any glass will do really, but you sound wayyyyyy more bartendery if you identify your glass to guests.