Pistachio Goat Cheesecake

Diners

Spring Pea & Basil Pesto

sliced potatoes, brown sauce, hot honey, lemon zest, local micro greens

Spiced Smoked Half Bird

potato puree, spinach, black pepper sauce

140z Prime Ribeye

Chocolate Cake & Vanilla Gelato

smoked corn puree, charred corn salad, fennel, local micro greens

Halibut Fillet

Cheddar cheese melted between two slices of grilled sourdough.

Grilled Cheese Sandwich

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Seared Sea Scallops & Saffron Risotto

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Suya Lamb Skewers

Coconut Curry Mussels & Grilled Bread

Creamy cheesecake with a graham cracker crust.

Cheesecake

Mamitas Black Rice & Crab Balls

Romaine lettuce, croutons, and Caesar dressing.

Caesar Salad

Poached eggs, smoked ham, and hollandaise sauce on an English muffin.

Eggs Benedict

Smashed avocado on whole grain bread with cherry tomatoes.

Avocado Toast

Rich chocolate cake with vanilla ice cream.

Chocolate Cake

Beef Steak

Stuffed Mushrooms

Margarita

Cooked to perfection with garlic mashed potatoes

Ribeye Steak

Grilled Salmon

Refreshing cocktail with mint, lime, and rum.

Mojito

Crispy Calamari

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.

Form the Crust

In a large mixing bowl, combine the softened cream cheese and goat cheese using an electric mixer until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well incorporated.

Mix the Filling

Add the eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.

Add Eggs

Fold in the chopped pistachios gently with a spatula until evenly distributed.

Incorporate Pistachios

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for 45-50 minutes, or until the center is set and only slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for about 1 hour.

Bake the Cheesecake

After cooling in the oven, remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results.

Chill the Cheesecake

In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Stir gently and cook until the berries begin to break down, about 5-7 minutes.

Prepare the Compote

In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the berry mixture, stirring constantly until the compote thickens, about 2-3 minutes.

Thicken the Compote

Remove from heat and let the compote cool before serving on top of the cheesecake.

Cool the Compote

Graham cracker crumbs

Unsalted butter, melted

Granulated sugar

Cream cheese, softened

Goat cheese, softened

Vanilla extract

Eggs

Pistachios, chopped

Mixed berries (strawberries, blueberries, raspberries)

Lemon juice

Cornstarch

Water

Wash and slice the tomato and onion. Set aside.

Prepare the Ingredients

In a large bowl, combine the ground beef and ground pork. Add salt, black pepper, and garlic powder. Mix until well combined.

Mix the Meat

Divide the meat mixture into 4 equal portions and shape each portion into a patty, about 1-inch thick.

Form the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt the cheese.

Add Cheese

On the bottom half of each burger bun, place a lettuce leaf, followed by the cooked patty with melted cheese, sliced tomato, onion, and pickles. Top with ketchup, mustard, and mayonnaise as desired. Place the top half of the bun to finish.

Assemble the Burgers

Serve the diners immediately with a side of fries or chips, if desired.

Serve

Ground beef

Ground pork

Diner-style burger buns

Cheddar cheese slices

Lettuce leaves

Tomato

Onion

Pickles

Salt

Black pepper

Garlic powder

Ketchup

Mustard

Mayonnaise

Shell the fresh peas if using whole pods. If using frozen peas, no need to thaw; they can be used directly.

Prep the Peas

In a small skillet over medium heat, toast the pine nuts until golden brown, about 3-4 minutes. Stir frequently to avoid burning. Remove from heat and let cool.

Toast the Pine Nuts

Wash the fresh basil leaves under cold water and pat dry with a paper towel. Peel the garlic cloves and set aside.

Prepare the Basil and Garlic

In a food processor, add the fresh peas, basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan cheese.

Combine Ingredients

Pulse the food processor several times to chop the ingredients coarsely. Then, while the processor is running, gradually add the olive oil through the feed tube until a smooth paste forms.

Blend the Mixture

Stop the processor and scrape down the sides. Add lemon juice, salt, and black pepper to the mixture, then blend again until fully combined.

Add Lemon Juice and Season

Taste the pesto and adjust seasoning if necessary by adding more salt, pepper, or lemon juice to suit your preference.

Taste and Adjust

Transfer the spring pea and basil pesto to a serving bowl. Serve immediately with pasta, bread, or as a dip.

If there are any leftovers, store the pesto in an airtight container in the refrigerator for up to a week. Drizzle a thin layer of olive oil on top to help preserve freshness.

Store Leftovers

Fresh peas

Fresh basil leaves

Pine nuts

Garlic cloves

Parmesan cheese, grated

Olive oil

In a bowl, combine the hot honey and lemon zest. Coat the half chicken thoroughly with this mixture and let it marinate for at least 30 minutes.

Marinate the Chicken

Preheat your smoker to 225°F (107°C). Place the marinated chicken in the smoker and smoke for approximately 2 hours or until the internal temperature reaches 165°F (74°C).

Prepare the Smoker

Wash and slice the potatoes into even rounds. In a bowl, toss the sliced potatoes with olive oil, salt, and black pepper.

Prepare the Potatoes

Spread the seasoned potato slices on a baking sheet. Bake in the oven at 400°F (200°C) for about 25-30 minutes, turning halfway through, until they are golden and crispy.

Bake the Potatoes

In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 2 minutes until it forms a paste.

Create a Roux

Slowly whisk in the chicken broth, soy sauce, and Worcestershire sauce, ensuring there are no lumps. Bring to a simmer and cook for 5-7 minutes until the sauce thickens.

Add Broth and Sauces

On a serving platter, arrange the crispy potatoes. Place the smoked half chicken on top and drizzle with brown sauce. Garnish with local micro greens.

Plate the Dish

Half Chicken

Hot Honey

Lemon Zest

Local Micro Greens

Potatoes

Olive Oil

Black Pepper

Butter

Flour

Chicken Broth

Soy Sauce

Worcestershire Sauce

Pat the prime ribeye steak dry with paper towels. Season both sides generously with salt and black pepper.

Season the Steak

In a large skillet, heat olive oil over medium-high heat. Once hot, add the ribeye steak and sear for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from skillet and let rest for 5-10 minutes before slicing.

Sear the Steak

Peel and chop the russet potatoes into chunks. Place them in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add butter and heavy cream. Mash until smooth and creamy. Season with additional salt to taste.

Mash the Potatoes

In a medium skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Sauté Garlic

Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt. Remove from heat.

Cook Spinach

In the same skillet used for the steak, add beef broth and black peppercorns. Bring to a boil and reduce heat to simmer for 5 minutes.

Make the Sauce

Stir in heavy cream and season with salt. Cook for an additional 2-3 minutes until slightly thickened.

Finish the Sauce

Prime ribeye steak

Russet potatoes

Heavy cream

Fresh spinach

Garlic

Beef broth

Black peppercorns

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Then stir in the boiling water until the batter is smooth.

Combine Mixtures

Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Cool the Cake

In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until just below boiling.

Prepare Milk and Cream Mixture

Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Let it steep for about 15 minutes.

Infuse Vanilla

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.

Whisk Egg Yolks and Sugar

Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.

Temper the Egg Yolks

Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Cook the Mixture

Remove from heat, strain to remove the vanilla pod, and refrigerate until chilled, about 4 hours or overnight.

Chill the Gelato Base

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Gelato

Transfer the gelato to a lidded container and freeze for at least 4 hours or until firm.