Virtual Happy Hour

Grab your cocktail shakers and your laptop - Kettle of Fish is bringing a virtual concert to a screen near you this Friday, May 22 at 6pm!

To join, you can find the livestream on our Facebook page:

Chef Greg Ische will also be sharing some fabulous Happy Hour bites and Christian Hershman from The Overton will shake up a few different cocktails you can make at home and enjoy during the concert. The menu and recipes are printed below - be sure to pick up your ingredients this week so you can join us in making these delicious treats at home with us!

Bold Aloha Sunshine® ¬Turkey & Roasted Pineapple Flatbread Bites

Serves 4 to 6


8 oz. Boar’s Head Aloha Sunshine Turkey
4oz. Shredded Mozzarella or Pizza Cheese
2 oz. Boars Head Fontina Cheese Grated
1 tbsp. Olive Oil
16 each Mini Flat Bread Crusts
1 oz. Red Onion Shaved (optional)
4 oz. Pineapple Pan Roasted or Grilled
.5oz. Parmigiano Reggiano Cheese
to taste, Salt
to taste, Fresh Ground Black pepper

1. Roast the pineapple on a griddle or sauté pan over high flame until lightly caramelized
2. Dice the Turkey and set aside
3. Grate the Fontina cheese and blend it with the shred mozzarella
4. Assemble the Flatbread Bites
5. Brush the crusts with the olive oil and sprinkle the cheese over the crusts
6. Top with the turkey, red onion & chopped roasted pineapple and season to taste
7. Bake until the cheese is fully melted and the crust is crispy
8. Remove from the oven and let it rest
9. Sprinkle with the Parmigiano
10. Drizzle with the Hoisin Sauce
11. Serve warm and enjoy


Boar’s Head Chicken Panini Sliders

Serves 4


8 each Parker House Rolls or Soft Dinner Rolls
8oz. Boar's Head Maple Glazed Oven Roasted Chicken (or other chicken style preference)
8 slices Boar's Head Munster Cheese (or other cheese preference)
4 tbsp. Real Mayonnaise or Softened Butter (personal preference)

As the mini sandwiches are heated, it is advised to avoid putting lettuce in the sandwich prior to cooking.

Additional Options: Mustard, BBQ Sauce. Pickles, Charred Onions, Sundried Tomato Spread, Artichoke or Olive spread (or other favored condiments).

Directions for Paninis:

1. Cut the rolls in half
2. Spread the mayo or butter on both sides of the rolls and add condiments of preference
3. Place a half slice of cheese on both the bottom and top half of the rolls
4. Finish with the sliced meat
5. Assembled the sandwich with the top half of the roll
6. Cook in the panini press or bake in the oven until the cheese starts to melt
7. Serve warm.


Boar’s Head Chocolate Hummus Dipped Profiteroles or Dipped Nilla Wafers

Serves 8


16 each Frozen Vanilla Filled Profiteroles (Cut the Top off and Reserve)
32 each Nilla Wafers
Whipped Cream for Nilla Wafers

• Chocolate Curls
• Candy Sprinkles
• Toasted Coconut
• Crushed Cookies (Oreo’s)
• Chopped Praline Nuts 

Directions for Profiteroles:
1. Cut the top of the profiteroles and reserve
2. Pipe the Boar’s Head Chocolate Hummus over the vanilla custard
3. Dip the profiteroles using the chocolate hummus to be the glue
4. Place the top of the profiterole on the dipped hummus
5. Dust with icing sugar or coco powder if desired
6. Serve

Directions for Dipped Nilla Wafer:
7. Spread the Boar’s Head Chocolate Hummus on a wafer
8. Pipe Whipped Cream on another wafer
9. Dip the chocolate hummus wafer into the desired topping
10. Place the whipped cream wafer on top of the dipped wafer to make a wafer sandwich
11. Dust with icing sugar or coco powder
12. Serve

Old Fashioned Recipe:

  • -1-2) raw sugar packets or cube
  • (1) orange slice
  • (4-6) dashes of bitters
  • (1) cherry
  • (2 oz) bourbon
  • ice


  1. Muddle sugar, orange, cherry, bitters in rocks glass
  2. Add 1/2 glass of ice and stir 20-30 times
  3. Add remainder of ice to fill glass and stir 10-15 times
  4. Top with more ice if glass has room and serve!

The Blackberry Bramble:

  • (3-4) blackberries
  • (1/2 oz) strained fresh lemon juice
  • (1 oz) heavy simple syrup
  • (2 oz) london dry gin (originally recipe uses Plymouth)
  • Creme de Mure
  • Crushed and cubed ice


  1. Muddle black berries in rocks glass, add cubed ice into 1/2 glass  and set aside
  2. In shaker add ice, gin, lemon juice, simple and shake for 15-20 times vigorously
  3. Strain into glass
  4. Top glass with mound of shaved ice, drizzle creme de mure, garnish with black berry and straw

The French 75:

  • (1/4 oz) strained fresh lemon juice
  • (1/2 oz) heavy simple syrup
  • (1 oz) Gin (have fun with different gins)
  • (1) lemon
  • Dry sparkling wine


  1. In a shaker add ice, simple, lemon juice and gin, shake 10-15 times vigorously
  2. Strain into champagne glass
  3. Slowly pour sparkling wine and incorporate
  4. Garnish with fresh lemon peel
Mattison's Bayside at the Van Wezel

Park. Dine. Delight.

Van Wezel dining in the Grand Foyer before the show!

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