vparmesan, lemon zest, garlic breadcrumbs

Truffled Baked Orzo

Crème Brûlée Pie

garlic, parmesan, calabrian chili breadcrumb

Green Chili Shrimp

Pistachio Panna Cotta

medjool date, sumac, whiskey caramel, whipped cream

Sticky Date Cake

Crispy Potatoes

Crispy Short Rib Hummus

Kebab

Fluffy pancakes served with maple syrup and seasonal berries.

Pancakes

Poached eggs on an English muffin with hollandaise sauce.

Eggs Benedict

Classic cocktail with rum, mint, lime, and soda water.

Mojito

Smashed avocado on toasted bread with a sprinkle of chili flakes.

Avocado Toast

Creamy cheesecake with a graham cracker crust.

Cheesecake

Pasta with fresh vegetables and a light tomato sauce.

Pasta Primavera

Toasted bread topped with tomatoes, garlic, basil, and olive oil.

Bruschetta

A delightful tart made with fresh apples and kataifi pastry.

Apple Kataifi Tart

Slow-Braised Beef Brisket

Black Pepper Braised Beef Short Rib

gfswiss chard, piquillo pepper, roasted butternut squash, morita chicken jus

Crispy Chicken Thighs

gfhoneycrisp apple, hot honey harissa, cilantro

Roasted Pork Belly

v, gfgrilled baby leek, black garlic & rosemary salt, avocado crema

Grilled Beet Steak

dried apricot, pine nut, sorghum molasses

Spicy Chicken Ragu

Crispy Short Rib

chocolate mousse, hazelnut praline, vanilla whipped cream

Chocolate Hazelnut Torte

In a medium saucepan, bring the vegetable broth to a simmer over medium heat.

Prepare the Broth

Add the orzo pasta to the simmering broth and cook for about 8-10 minutes, stirring occasionally, until the pasta is al dente.

Cook the Orzo

Once cooked, reduce the heat to low and stir in the heavy cream, grated parmesan cheese, truffle oil, salt, and black pepper. Mix until well combined and creamy.

Combine with Cream

In a separate bowl, combine the breadcrumbs, minced garlic, olive oil, chopped parsley, and lemon zest. Mix well until the breadcrumbs are evenly coated.

Mix Breadcrumbs

Preheat the Oven

Transfer the creamy orzo mixture into a greased baking dish and spread it out evenly. Sprinkle the breadcrumb mixture evenly over the top.

Assemble the Dish

Bake in the preheated oven for 20-25 minutes or until the top is golden brown and crispy.

Bake

Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious truffled baked orzo!

Serve

Orzo pasta

Vegetable broth

Heavy cream

Parmesan cheese, grated

Truffle oil

Breadcrumbs

Garlic, minced

Olive oil

Parsley, chopped

Lemon zest

Salt

Black pepper

In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.

Prepare the Crust

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Form the Dough

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit your pie dish. Place the dough in the dish, prick the bottom with a fork, and pre-bake for 15 minutes. Remove and let cool.

Pre-bake the Crust

In a mixing bowl, whisk together the eggs, heavy cream, granulated sugar, and vanilla extract until well combined.

Prepare the Filling

Fold in the roasted apples gently into the egg mixture until evenly distributed.

Add Roasted Apples

Pour the apple and custard mixture into the pre-baked pie crust, smoothing the top with a spatula.

Fill the Pie Crust

Bake in the preheated oven for 35-40 minutes, or until the filling is set but still slightly jiggly in the center.

Bake the Pie

In a small saucepan over medium heat, add honey and cook until it begins to bubble and turns a deep amber color, about 5-7 minutes. Watch closely to avoid burning.

Prepare the Burnt Honey

Remove from heat, stir in sea salt, and allow to cool slightly before drizzling over the baked pie.

Finish the Topping

Allow the pie to cool at room temperature for at least 1 hour. Serve slices drizzled with burnt honey topping over each piece.

Cool and Serve

all-purpose flour

unsalted butter

granulated sugar

salt

ice water

large eggs

heavy cream

vanilla extract

roasted apples

honey

sea salt

In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, melted butter, and Calabrian chili paste. Mix until the breadcrumbs are evenly coated.

In a large skillet, heat the olive oil over medium-high heat. Add the shrimp, salt, and black pepper. Cook for 2-3 minutes, turning occasionally until the shrimp are pink and opaque.

Transfer the cooked shrimp to a baking dish.

Spoon the breadcrumb mixture evenly over the shrimp in the baking dish.

Bake in the preheated oven for 10-12 minutes or until the topping is golden brown and crispy.

Remove from the oven and let it cool for a few minutes before serving. Garnish with additional parsley if desired.

large shrimp, peeled and deveined

olive oil

black pepper

Calabrian chili paste

breadcrumbs

grated Parmesan cheese

garlic, minced

fresh parsley, chopped

butter, melted

In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom for about 5 minutes.

Prepare the Gelatin

In a saucepan, combine the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

Heat the Cream Mixture

Once the cream mixture is hot, remove it from the heat and stir in the bloomed gelatin until fully dissolved.

Incorporate the Gelatin

Stir in the finely chopped pistachios into the cream mixture until evenly distributed.

Add Pistachios

Pour the panna cotta mixture into individual serving cups or molds. Refrigerate for at least 4 hours or until set.

Chill the Mixture

In a mixing bowl, combine the fresh orange juice, sugar, calamansi juice, and water. Stir until the sugar is dissolved.

Combine Ingredients

Pour the mixture into a shallow dish and place it in the freezer. After about 30 minutes, use a fork to scrape the mixture, breaking up any ice that forms.

Freeze the Mixture

Continue to scrape every 30 minutes for about 2-3 hours until the granita is fluffy and frozen.

Scrape and Freeze Again

whole milk

sugar

gelatin powder

pistachios, finely chopped

fresh orange juice

calamansi juice

water

In a bowl, combine the chopped Medjool dates and boiling water. Let them sit for about 10 minutes to soften.

Prepare the Dates

In a separate bowl, whisk together the flour, baking soda, and brown sugar until well combined.

Mix the Dry Ingredients

Once the dates have softened, use an immersion blender or a regular blender to puree the dates and water mixture until smooth.

Blend the Mixture

In a large mixing bowl, combine the date puree, melted butter, eggs, and vanilla extract. Mix well. Gradually add the dry ingredients and stir until just combined.

Combine Wet and Dry Ingredients

Preheat your oven to 180°C (350°F). Pour the batter into a greased cake pan and bake for 30-35 minutes or until a skewer inserted in the center comes out clean.

Bake the Cake

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cool the Cake

In a saucepan over medium heat, add the granulated sugar and allow it to melt, swirling occasionally until it turns a golden brown.

Make the Caramel

Once the sugar has melted, carefully add the butter and stir until melted. Then add the heavy cream slowly, whisking continuously.

Add Butter and Cream

Remove from heat and stir in the whiskey and sea salt. Let the sauce cool slightly.

Finish the Sauce

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until soft peaks form.

Whip the Cream

Slice the cooled sticky date cake and plate it. Drizzle with whiskey caramel sauce and top with a dollop of whipped cream.

Serve the Cake

Sprinkle a pinch of sumac on top for an extra flavor kick and serve immediately.

Garnish

Medjool dates, pitted and chopped

Boiling water

Baking soda

All-purpose flour

Brown sugar

Eggs

Unsalted butter, melted

Vanilla extract

Granulated sugar

Unsalted butter

Whiskey

Sea salt

Powdered sugar

Sumac

Wash and scrub the Yukon Gold potatoes. Cut them into quarters or similar-sized chunks to ensure even cooking.

Prepare the Potatoes

In a large mixing bowl, combine the cut potatoes with olive oil, salt, black pepper, and chopped rosemary. Toss until the potatoes are evenly coated.

Season the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper to prevent sticking.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and roast for about 30-35 minutes, or until the potatoes are golden brown and crispy. Flip the potatoes halfway through for even crisping.

Roast in the Oven

In a small bowl, mix together the sour cream, chopped scallions, lemon juice, and salt. Stir until well combined.

Taste the scallion crema and adjust the salt as needed.

Adjust Seasoning

Once the potatoes are roasted and crispy, remove them from the oven and let them cool slightly.

Plate the Dish

Serve the crispy potatoes topped with a generous amount of grated Mizithra cheese and a side of scallion crema for dipping.

Add Garnish

Yukon Gold potatoes

Fresh rosemary, chopped

Sour cream

Scallions, chopped

Lemon juice

Mizithra cheese, grated

In a food processor, combine the canned chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, ground cumin, and water. Blend until smooth and creamy. If the mixture is too thick, add additional water, one tablespoon at a time, until desired consistency is reached.

Blend Chickpeas

Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.

Season and Cook Short Ribs

Reduce the heat to low, add the sherry to deglaze the skillet, scraping up any browned bits. Pour in the beef jus, cover the skillet, and transfer it to the preheated oven. Cook for about 2.5 hours or until the ribs are tender and easily pull apart.

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