Grilled Longnose Skate Wing, Tamari Brown Butter & Capers

Slowly Grilled Hen of the Woods Mushroom

Whole Pastured Chicken Roasted in the Wood Oven

Edition Krug Champagne

Tempura Hen of the Woods Mushroom

Sonoma Cheese Beignets

Embered Oysters

Seasonal Vegetable Skewer

Grilled Pork Jowl Skewer

Charcuterie

Whole Live King Crab (seasonal)

Shrimp Cocktail

Lobster Roll

Angler Private Batch Caviar

Whole Grilled Maine Lobster

Gold Label Wagyu Ribeye

Whole Sea Bream with Vermouth Butter

Blistered Broccolini with Chili Pistachio

Angler Potato & Sauce from Sonoma Cheeses

Dry-Aged Prime Petaluma Beef

Mt. Lassen Trout and its Roe

Parker House Rolls & Cultured Seaweed Butter

Radicchio with Radicchio X.O.

Kingfish Cru, Yuzu & Fig Leaf

Pat the skate wing fillets dry with paper towels. Lightly season with salt and pepper. Brush both sides with olive oil to prevent sticking.

In a small skillet over medium heat, melt the butter until it browns and releases a nutty aroma.

Pour in the tamari and add minced garlic, capers, lemon juice, thyme, and lemon zest. Simmer 1–2 minutes to blend flavors, then remove from heat.

Preheat a grill or grill pan to medium-high heat. Grill skate wing fillets for about 2–3 minutes per side, until just opaque and lightly charred. Do not overcook.

Transfer the skate wings to plates. Spoon the tamari brown butter sauce with capers over the fish, drizzling any extra sauce from the pan.

Sprinkle chopped parsley over the top and serve with lemon wedges on the side.

Longnose skate wing fillets

Olive oil

Unsalted butter

Tamari (soy sauce)

Garlic, minced

Capers, drained

Fresh lemon juice

Fresh thyme leaves

Lemon zest

Salt

Black pepper

Chopped fresh parsley

Lemon wedges for serving

Gently wipe the maitake cluster to remove any grit. Trim the base and, if needed, separate into 2-4 portions for even grilling.

Prepare the mushrooms

In a bowl, whisk together olive oil, minced garlic, thyme, salt, pepper, lemon juice, and lemon zest until well combined.

Make the marinade

Toss the mushroom portions in the marinade until evenly coated. Let rest 15-20 minutes to absorb flavors.

Marinate the mushrooms

Set up the grill for indirect, medium-low heat (about 300°F / 150°C). If using charcoal, push coals to the sides; if using gas, only heat the outer zones and keep the center cooler.

Prepare grill for slow roasting

Place mushrooms on the grill away from direct heat. Cover and cook slowly, turning every 10 minutes, for 25-40 minutes, until the edges are deeply colored and tender. In the last 5-7 minutes, baste with a little melted butter.

Grill slowly and baste

Melt the remaining butter with a splash of lemon juice. Brush over the mushrooms, then sprinkle with chopped parsley and a pinch of chili flakes if using. Adjust salt if needed.

Finish with butter and herbs

Remove from heat and let rest 3-5 minutes. Tear into bite-sized pieces if desired and serve as a visually striking centerpiece or as a savory side.

Rest and serve

Maitake mushroom cluster (Hen of the Woods)

Extra-virgin olive oil

Garlic

Fresh thyme

Kosher salt

Freshly ground black pepper

Lemon juice

Shallot

Red chili flakes (optional)

Fresh parsley, chopped

Build a stable wood fire in the oven and bring the chamber to a steady 425–450°F (220–230°C). Allow embers to settle so you have a hot center and a cooler perimeter for finishing.

Preheat oven and set up

Pat the chicken dry inside and out. Rub 3 tbsp kosher salt and 1.5 tsp freshly ground black pepper all over the skin, inside the cavity, and beneath the skin where possible. Drizzle 2 tbsp olive oil over the skin and rub 2 tbsp softened butter onto the skin for extra browning and flavor.

Dry and season the chicken

Stuff the cavity with the halved lemon, smashed garlic cloves, and the 4 sprigs each of thyme and rosemary. Tuck the onion quarter inside the cavity as well.

Flavor the cavity

Tuck the wings under the back and, if you have kitchen twine, loosely tie the legs to help the chicken cook evenly and retain shape.

Prep the bird for roasting

Toss the carrots and baby potatoes with a little olive oil, salt, and pepper. Scatter them in a roasting pan or on a sheet tray to form a bed. Add the remaining onion and any aromatics you have set aside.

Arrange vegetables

Place the chicken on a rack over the bed of vegetables or directly on a rack with vegetables underneath. Slide into the oven and roast for about 60–75 minutes, turning the pan halfway for even browning. Baste with pan juices or a bit of the butter–oil mixture every 15–20 minutes to promote crisp skin.

Roast the chicken

If the pan begins to dry, deglaze with 0.5 cup white wine or chicken stock, scraping up browned bits and spooning them back over the chicken. Continue roasting until the internal temperature reaches 165°F (74°C) in the breast and about 170°F (77°C) in the thigh.

Deglaze and monitor doneness

Remove the chicken from the oven and let it rest for 15 minutes before carving. Serve with the roasted vegetables and any pan juices.

Rest and carve

Pastured whole chicken

Unsalted butter, softened

Garlic cloves, smashed

Lemon, halved

Fresh rosemary

Onion, quartered

Carrots, cut into sticks

Baby potatoes, halved

Dry white wine or chicken stock (optional, for deglazing)

Chill Edition Krug Champagne in the refrigerator until cold (about 1–2 hours) or in an ice bath for 15–20 minutes.

Chill champagne

In a heatproof bowl set over a pot of gently simmering water (double boiler), whisk egg yolks and granulated sugar until the mixture is pale and thick, about 4–6 minutes.

Sabayon base

Slowly drizzle the chilled champagne into the yolk-sugar mixture, whisking constantly. Continue cooking over the double boiler until the sabayon thickens enough to coat the back of a spoon, about 6–8 minutes.

Incorporate champagne

Remove from heat. Whisk in vanilla extract, lemon zest, and a pinch of sea salt. If using Grand Marnier, whisk it in now for a subtle orange aroma.

Flavoring

Rinse berries and pat dry. In a small bowl, toss with lemon juice to brighten.

Berry prep

Spoon a portion of berries into serving glasses or bowls. Top with warm champagne sabayon and garnish with additional lemon zest or a berry.

Plate

Egg yolks

Granulated sugar

Vanilla extract

Sea salt

Fresh berries (assorted)

Grand Marnier (orange liqueur)

Gently wipe mushrooms clean with a damp cloth and pat dry. Tear into bite-sized florets if large; set aside on a paper towel to remove surface moisture.

Prep and clean

In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Slowly whisk in cold sparkling water until the batter is light and slightly lumpy; refrigerate for 5 minutes to keep it cold.

Make batter

Pour oil into a heavy pot to a depth of about 2 inches and heat to 350°F (175°C) on a deep-fry thermometer.

Heat frying oil

Dip each mushroom piece into the batter, allowing excess to drip off; you want a thin, even coat.

Batter the mushrooms

Carefully slide battered mushrooms into the hot oil in batches. Fry 2–3 minutes, turning once, until crisp and golden. Transfer to a rack or paper towels to drain.

Fry the mushrooms

Toast baguette slices in a single layer in a preheated oven at 375°F (190°C) for 6–8 minutes, flipping halfway, until lightly browned.

Prepare crostini

In a small bowl, whisk mayonnaise with yuzu zest and lemon juice until smooth. Adjust with a pinch of salt if needed.

Make yuzu aioli

Spread a thin layer of yuzu aioli on each crostini. Top with a warm tempura mushroom, then sprinkle sesame seeds and finish with microgreens.

Assemble canapés

Arrange canapés on a platter and serve immediately while warm.

Serve

Hen of the Woods mushroom (split into bite-sized florets)

All-purpose flour

Cornstarch

Baking powder

Cold sparkling water

Neutral oil for frying

Baguette slices

Mayonnaise

Yuzu zest

Sesame seeds

Microgreens

In a large bowl, whisk together flour, cornmeal, baking powder, salt, sugar, pepper, and smoked paprika until evenly combined.

Prepare dry mix

In a separate bowl, whisk milk, egg, and melted butter until smooth.

Whisk wet mix

Pour the wet mixture into the dry ingredients and whisk until a thick but pourable batter forms. Do not overmix.

Combine to form batter

In a small bowl, combine cream cheese, shredded Gruyere, chopped chives, and grated Parmesan until smooth and well mixed.

Make cheese filling

Cover and chill the cheese filling for 10 minutes to firm up for easier scooping, then portion into 1-teaspoon mounds.

Chill and portion

Place a teaspoon of cheese filling in the center of a beignet dough portion, then cover with another spoonful of batter and pinch the edges to seal, forming a small stuffed ball.

Form cheese pockets

Heat oil in a heavy-bottomed pot to 350°F (175°C).

Heat oil

Carefully drop 4-6 stuffed beignets at a time into the hot oil and fry 2–3 minutes, turning once, until they are deep golden and puffed.

Remove with a slotted spoon, drain on paper towels, and serve warm with fig jam or honey on the side.

Drain & serve

Fine cornmeal

Sugar

Smoked paprika

Milk

Unsalted butter, melted

Cream cheese, softened

Gruyere cheese, shredded

Chives, finely chopped

Parmesan cheese, grated

Neutral oil for frying (e.g., peanut or canola)

Fig jam or honey for serving (optional)

Shuck the oysters and arrange on the half-shells on a serving platter.

Prepare the embers: heat a charcoal grill or grill pan until hot, then place the oysters on the grill to lightly ember the edges for about 30–60 seconds.

In a small saucepan over low heat, melt the butter. Add minced garlic and shallot, cooking until fragrant and translucent, about 2–3 minutes.

Stir in smoked paprika and crushed red pepper flakes; cook for 30 seconds to bloom the spices.

Remove from heat and whisk in lemon juice and lemon zest; season with sea salt to taste.

Spoon or brush a small amount of the warm butter mixture onto each oyster.

Return the oysters to the grill just until the butter is bubbling and the oysters are heated through, about 1–2 minutes.

Transfer to a clean platter, finish with chopped parsley, and serve immediately.

Oysters, shucked on the half shell

Shallot, finely chopped

Crushed red pepper flakes

Soak wooden skewers in water for 15 minutes to prevent burning on the grill.

Soak skewers

Cut red bell pepper into 1-inch pieces, slice zucchini into thick rounds, and cut red onion into moderate chunks. Trim stems from mushrooms and cut halloumi into 1-inch cubes. Leave cherry tomatoes whole.

Prep ingredients

In a small bowl, whisk together 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice, 0.25 teaspoon salt, and 0.25 teaspoon black pepper.

Make marinade

Toss the cherry tomatoes, red bell pepper pieces, zucchini rounds, red onion chunks, mushrooms, and halloumi with the marinade. Let sit for 10 minutes to absorb flavors.

Coat and marinate

Thread the marinated vegetables and halloumi onto the skewers, alternating colors and textures (e.g., tomato, pepper, zucchini, onion, mushroom, halloumi). Aim for about 6–7 pieces per skewer.

Thread skewers

Preheat a grill or grill pan to medium-high heat. Brush skewers lightly with remaining oil. Grill 2–3 minutes per side, turning once, until vegetables are tender and halloumi is lightly browned with grill marks.

Cook

If using balsamic glaze, brush a light coating on the skewers. Sprinkle with chopped fresh parsley. Serve warm as seasonal vegetable canapes.

Grilled Longnose Skate Wing, Tamari Brown Butter & Capers

Slowly Grilled Hen Of The Woods Mushroom

Whole Pastured Chicken Roasted In The Wood Oven

Edition Krug Champagne

Tempura Hen Of The Woods Mushroom

Sonoma Cheese Beignets

Embered Oysters

Seasonal Vegetable Skewer

Grilled Pork Jowl Skewer

Charcuterie

Whole Live King Crab (seasonal)

Shrimp Cocktail

Lobster Roll

Angler Private Batch Caviar

Whole Grilled Maine Lobster

Gold Label Wagyu Ribeye

Whole Sea Bream With Vermouth Butter

Blistered Broccolini With Chili Pistachio

Angler Potato & Sauce From Sonoma Cheeses

Dry-aged Prime Petaluma Beef

Mt. Lassen Trout And Its Roe

Parker House Rolls & Cultured Seaweed Butter

Radicchio With Radicchio X.o.

Kingfish Cru, Yuzu & Fig Leaf