Featuring a special limited menu
Steak and Shrimp
Pistachio Crusted Halibut
Prime Rib
Salmon Florentine
Mushroom Stuffed Chicken
Table side Flambe
Reservations recommended
call 801.627.4100
21
Jan 11
Jan 11
Romantic Valentines Day
30
Dec 10
Dec 10
New Years Eve
New Years Eve and Rickenbacker’s!
Four courses for $40
APPETIZER
potato spring rolls or
artichoke dip
SOUP or SALAD
our signature clam chowder or
house dinner salad
ENTRÉE
steak & shrimp
pistachio crusted halibut
whole dungeness crab or
chicken marsala
DESSERT
creme brule
peppermint cheesecake or
chocolate decadence
Full menu and bar are also available, reservations recommended
05
Nov 10
Nov 10
Thanksgiving Day Buffet
Rickenbacker’s is hosting a Thanksgiving Day Buffet
Thursday, November 25th 11am-3pm
Menu
Traditional roasted turkey breast
Brown sugar glazed ham
Our famous prime rib
Green bean and mushroom casserole with crispy onion rings
Mixed greens salad with cucumbers, cherry tomatoes and ranch
Sweet potato puree with marshmallows
Sour cream and chive mashed potatoes
Corn bread stuffing
Cranberry sauce
Sweet potato pie
Pecan Pie
Homemade flourless chocolate decadence
29.99 for adults
12.99 for children 12 and under
Reservations recommended
24
Oct 10
Oct 10
Sweet Food Pix
Rickenbacker’s was representin’ at the American Red Cross Autumn Gala with our flourless chocolate cake, tamari and ginger roasted almonds and ahi tuna tartar in cucumber cups.
10
Oct 10
Oct 10
Laughs at Lunch
Wed the 7th was an awesome day for us here at Rickenbacker’s. We were invited by Enable Industries, a non-profit organization that provides employment opportunities for adults with disabilities to bring soup to their annual Laughs at Lunch event…so we made soup…took it to the event and served it and left feeling like we’d done our good deed for the day. I’d like to thank Enable for the opportunity to help. It’s good to be part of the Ogden community.
03
Oct 10
Oct 10
Requim for a Dream
In Hubert Selby Jr.’s novel Requim for a Dream, a couple characters have a brief discussion…well, argument really, about marinara sauce. One accuses the other’s mom of making a sauce with too little garlic in it. He says that your mother makes it like it’s an Irish marinara sauce. The other character says no, it’s not. it’s an Italian sauce. The first guy says not the way your mother makes it! Regardless, it’s origins are, of course, Italian and I don’t know why the fight started or whatever…but it’s a great book. This is a traditional recipe for a classic sauce…and even though half a my family is Irish and none a my family is Italian, I like it with a lot a garlic…because garlic is as good as ten mothers.
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
2 stalks celery, finely chopped
1 cup fresh basil finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Add the basil. Season the sauce with more salt and pepper, to taste and Baboom!
28
Sep 10
Sep 10
Clam Chowder
Here at Rickenbackers we have become nearly famous for our clam chowder. Soo… what makes our soo delish…, well I can’t tell you… no really I can’t. But what I can do is give you a recipe for an equally delicious chowder for you to make at home.
Ingredients:
1 1/2 cups chopped onion
1 1/2 cups clam juice
4 cups peeled and cubed potatoes (boiled to ¾ doneness)
1 1/2 teaspoons kosher salt
ground black pepper to taste
3 bay leaves
3 cups cream
3 tablespoons butter
2 (10 ounce) cans minced clams
Directions
Melt butter over medium heat in heavy bottomed stockpot, add onions and cook for five minutes. Add cream, clam juice, potatoes, bay leaves kosher salt, and black pepper. Bring to a simmer for fifteen minutes, stirring often to prevent scorching. Add the clams, return to a simmer and its done.
19
Sep 10
Sep 10
Oasis
Downtown Ogden’s only Community Garden, The Oasis is located between 24th and 25th and between Monroe and Madison…it’s not super well known yet…it’s by that 7-11 where all the Ogden PD are always hanging out…the neighborhood has fallen into disrepair, to say the least, and those of us who live in the community want to be part of bringing that area back to life. The Sonora Grill and Rickenbacker’s employees went to the Oasis Saturday morning and did some maintenance …shoveled some mulch, picked up some trash, pulled weeds…left no garbage behind…If you want to do something to satisfy your soul, hit the Oasis, bring a friend and a Frisbee…volunteer a little time to checking in on the place. Bring the kids…It’s fun, free and easy.
31
Jul 10
Jul 10
Tabbouleh
Chef Chris and Chef Ryan made Tabbouleh at the Ogden farmer’s market cooking demonstration today. This wonderful side dish originates from Lebanon and there are many different variations. It is traditionally made with bulger wheat, we like to use couscous. When you’re cooking you have to make food the way you like it, because your most likely to be the one who eats it. A traditional recipe follows, it’s okay to put your own spin on it.
2 cups cracked wheat (bulghur) or cous cous
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced (optional)
dressing
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste
Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. When it’s ready, drain any excess water, if necessary, and squeeze dry.
Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside.
Stir the prepared wheat, other salad ingredients, and dressing together in a medium bowl.
Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.
18
Jul 10
Jul 10
Flying Dogs and Burgers
flying dogs!? Say what?
Flight Deck. That’s what. It’s the second floor patio adjacent to Rickenbacker’s. We like to call it the Flight Deck. We are serving some very delicious jumbo hot dogs, bratwursts, spicy wursts, chicken apple sausages…Hamburgers too, 1/2 lb burgers for 5.95…thats a good price…beer and wine too…It’s outdoors, with nice misters to keep it cool. Flight Deck’s the only place in town you will find with such a chill environment, cold beer on tap, burgers and dogs…the coolest new spot in town.
