(Focaccia being prepared, baked and cut.)

SCRATCH-MADE

We slow cook like you would at home, if you had the time. Focaccias, muffins, breads, cookies, pastas. All crafted with the highest quality ingredients and from our own recipes. The hard, but delicious way. You’ll be amazed at what our bakers and cooks will do to tantalize your tastebuds.

Scratch-Made Stories

HEALTHY MEETS NAUGHTY
close HEALTHY MEETS NAUGHTY

JOAN’S BROCCOLI MADNESS
We take freshly harvested broccoli and corrupt it with salty cashews, red onion, smoky bacon and a sweet, tangy dressing. It’s decadent, delicious and nutritious.

CREATED BY JOAN, LOVED BY ALL.
Joan is our former marketing guru. She began the craze by bringing her Broccoli Madness dish to holiday potluck parties. Friends and family started begging for it, even when it wasn’t a holiday. Sensing she had a hit on her hands, she got to work with our chefs, made a couple of recipe tweaks and voila!

THE REST IS MOUTHWATERING HISTORY.
You’ll find Joan’s Broccoli Madness tossed fresh every day at our restaurant. It’s always crunchy, tasty, and nourishing. Perfectly irresistible.

HOW TWO GUYS REALLY USED THEIR NOODLE.
close HOW TWO GUYS REALLY USED THEIR NOODLE.

5 INGREDIENTS, NO EXCUSES.
Flour, egg, water, milk and a pinch of salt. The steps to making noodles for our Big Chunk Chicken Noodle Soup are honestly quite simple. And delicious. The noodle cooks in the soup. How fresh is that?

That’s why it’s so tender and so special. There’s literally nothing like it. Now, the next time you taste our noodles in our chicken noodle soup, you’ll feel a little smarter about why you love it.

6 INGREDIENTS ONE MASTERPIECE

(Focaccia being prepared, baked and cut.)

close 6 INGREDIENTS ONE MASTERPIECE

WATER. SALT. SUGAR. OIL. FLOUR. YEAST.
That’s our focaccia dough. Simply amazing.

QUATRO FORMAGGIO AND CHEESY GARLIC FOCACCIA! YUM. YUM.
Our pizza sauce is made from scratch with onion, garlic, thyme, oregano, basil, carrots, and tomatoes. Topped with, fresh Asiago and Romano right off the block, shredded Mozzarella and finished with fresh-chopped Rosemary.

FRESH-BAKED AND GONE.
From mix-to-knead-to-bake, it’s timed out to be fresh out of the oven all day long. Hurry, it doesn’t last long.

HOW DO YOU MAKE THE PERFECT PICKLE? YOU CHILL OUT.
close HOW DO YOU MAKE THE PERFECT PICKLE? YOU CHILL OUT.

PICKLES
County Fair has been crafting our dill and sweet pickles for over 20 years. And that’s very cool, literally. You see, to make the perfect pickle, the cucumbers must stay cold all the time. From picking to pickling to packing, they’re always kept chilled and fresh. Within 6 days, they’re packed fresh and shipped fresh in refrigerated trucks to us.

TASTE 60 YEARS OF PICKLED PERFECTION, TODAY.
County Fair Pickles are all natural, no preservatives needed. They’re brined with real mustard and celery seed. Real sugar and Gilroy, California garlic. 7 days a week, 52 weeks a year. So you can always taste the freshest, most positively-perfect pickles ever picked.

Close up photo of focaccia.

Cheesy Garlic Focaccia

California garlic is roasted in virgin olive oil, blended smooth and spread on the dough. It’s covered in shredded Mozzarella and finished with fresh-chopped Rosemary.

Photo of an egg being cracked over flour on a table top.