Visitors can also grab a meaty burger to go
along with their brew at local eateries including 1909,
with their famous 1909 Burger or Bison Burger made
with a free - range patty, smoked applewood bacon, horseradish havarti, red onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled Burger
with tomato, lettuce, pickles, onions, mayonnaise, choice of aged cheddar, swiss, or pepper jack cheese; Creekside Grille at Wilson Creek Winery serving the Creekside Burger made
with natural ground chuck, lettuce, onion, cabernet
vinegar pickles, fiscalini
white cheddar, and house thousand island on a brioche bun; Crush & Brew, offering three varieties of sliders and full - size burgers (paired
with must - indulge French fries) including the Crush Burger
with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers on Fridays including the EAT Burger made
with grass - fed California beef, organic farm greens, fontina cheese, organic salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger, made
with two deep - fried patties, applewood smoked bacon, cheddar cheese, Lilt Burner mayo, lettuce, and tomato.
Made
with dates and tamarind paste,
along with tomatoes, onions, cherry peppers, garlic, and
white vinegar, Basbaas's version is slightly sweet and smoky,
with a gentle, warming heat that shouldn't scare off the spice - averse.
Drain, roughly chop and add the roasted red peppers
along with the paprika, oregano leaves (remove all stems), crushed red pepper, black pepper, cumin,
white vinegar and red wine
vinegar.