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Enjoy the new spring menu at 1919 Kitchen & Tap

Chef Josh from 1919 Kitchen & Tap, 4/19/17 (WLUK/Emily Deem)

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Cooking with 1919 Live at 8 a.m.

GREEN BAY (WLUK) -- 1919 Kitchen & Tap has a new spring menu.

Chef Josh Swanson from 1919 joined FOX 11's Emily Deem in the kitchen to show off some of their new menu items.

1919 Kitchen & Tap is located inside Lambeau Field in Green Bay.

1919 Kitchen & Tap Spicy Korean Wing Sauce

Ingredients:

3/4 cup Gochujang (fermented chili paste)

3/4 cup honey

1/2 cup apple cider vinegar

1/2 cup Soy sauce

1.5 ounces minced ginger

2 tablespoons roasted garlic

1.5 tablespoons sesame oil

Directions:

Combine everything except gochujang & honey in a container using an immersion blender blend on high until well mixed, add gochujang & honey blend again on high until all ingredients are fully incorporated. This will yield about 3 cups enough for about 2 dozen wings.

1919 Kitchen & Tap Grilled Cheese with Cherry Chipotle Jam

Ingredients:

12 slices Munchee cheese or American

12 slices sharp cheddar (we like 1-2 year aged)

12 slices thick cut sour dough

¾ cup mayonnaise

½ cup frozen cherries (thawed)

¼# sugar

3 tablespoons cherry juice

2 tablespoons chipotle chili in adobo

1 teaspoon lemon zest

Directions:

For the cherry chipotle jam place the cherries, juice, sugar in a pot and bring to a boil. Turn down to a simmer and cook until sugar is dissolved, transfer entire mix into a blender add chipotle and lemon zest blend until smooth. Jam is best when made a day or two in advance.

To assemble the grilled cheese spread 1 tablespoon of mayo on each slice of bread then place mayo side down in a pan or on a griddle, top half of the bread with the Munchee cheese and the other half with the cheddar. Once the cheese is melted divide the jam up equally on each slice of bread. Pair bread with Munchee cheese with one with cheddar slice and enjoy.

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