Preheat your oven to 375°F.

Slice the top off each sourdough boule.

Use your fingers to carefully hollow out the center, leaving a 1-inch thick shell, and save the bread innards for dipping.

Whisk the smashed garlic and dried oregano into the melted butter.

Brush the inside of the bread bowls generously with the garlic butter.

Bake at 375°F for 8 to 10 minutes to create a crisp, waterproof barrier so the chowder does not make the bread soggy.

Crisp the chopped bacon in a heavy Dutch oven over medium heat.

Add the onions, celery, and thyme to the rendered bacon fat and sauté until soft.

Stir in the flour to create a light roux and cook for 1 minute.

Slowly whisk in the seafood stock and heavy cream until smooth.

Add the diced potatoes and simmer until they are perfectly tender, about 15 minutes.

Fold in the mixed seafood and cook for exactly 5 minutes until opaque and cooked through.

Ladle the hot chowder directly into the toasted Seattle Sourdough bowls and finish with fresh cracked pepper.

Pat the dill pickle slices and Vidalia onion rings completely dry with paper towels.

In a wide dish, whisk together the flour, cornmeal, and cayenne pepper to create the dredge.

Toss the pickles and onion rings in the seasoned mixture until heavily coated.

Heat the vegetable oil in a deep fryer or heavy pot to 375°F.

Fry the vegetables in small batches for 2 to 3 minutes until a deep golden brown.

Remove and arrange on a paper towel-lined tray to drain while hot and crisp.

In a medium glass bowl, whisk together the mayonnaise, chili sauce, lemon juice, and Worcestershire sauce until perfectly smooth.

Add the garlic powder, onion powder, dry mustard, and smoked paprika.

Whisk vigorously until the spices bloom and the sauce achieves a uniform salmon color.

Cover and refrigerate for at least 2 hours before serving to allow the flavors to deepen.

Serve the chilled sauce alongside the hot Estate Pub Sides.