Pork Chop Al Pastor

Vegan Burger

Spicy Battered Cod, Frittes, Harissa Aioli

Fish & Chips

mushrooms, green peas, parmigiano, arugula

Short Rib Risotto

Fried Okra

chef's choice of two meats and two cheeses

Charcuterie Board

4 Chz Mac and Cheese

Crispy Fried Oysters

Pesto Linguini (vegetarian or with NC Shrimp

PEI Mussels

Garlic Mashers, Brussels Sprouts, Balsamic Reduction

Crispy Seared Salmon

Vegan Risotto w/ Roasted Portobello

Fried Broccoli

Roasted Beets

Vegetarian Risotto

Hanger Steak Frites

Brussels Sprouts

House Burger

Single Burger

fuji apples, pecorino, oregano, pomegranate vinaigrette

Kale Salad

Deviled Egg Duo

In a bowl, mix olive oil, salt, black pepper, cumin, and oregano. Rub this mixture all over the pork chops and let them marinate for at least 30 minutes.

Marinate the Pork Chops

Preheat the grill to medium-high heat. Grill the marinated pork chops for about 6-7 minutes on each side, or until they reach an internal temperature of 145°F.

Grill the Pork Chops

In a blender, combine chipotle peppers, garlic, lime juice, honey, and soy sauce. Blend until smooth and set aside.

Blend the Sauce

Peel and chop the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Cook the Potatoes

Add butter and heavy cream to the potatoes. Mash until smooth and season with salt and black pepper to taste.

Mash the Potatoes

Sprinkle brown sugar and cinnamon over pineapple slices. Grill for about 3-4 minutes on each side until caramelized.

Prepare and Grill the Pineapple

Bone-in pork chops

Olive oil

Salt

Black pepper

Ground cumin

Dried oregano

Chipotle peppers in adobo sauce

Garlic cloves

Lime juice

Honey

Soy sauce

Potatoes

Butter

Heavy cream

Pineapple slices

Brown sugar

Cinnamon

Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, paprika, thyme, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until golden and crispy.

Roasting the Potatoes

In a large bowl, mash the black beans with a fork until mostly smooth. Add the oats, chopped onion, minced garlic, grated carrot, cumin, salt, and black pepper. Mix until well combined. Form the mixture into 4 burger patties.

Preparing the Burger Patties

Heat olive oil in a skillet over medium heat. Cook the burger patties for about 5-6 minutes on each side, or until they are crispy and browned.

Cooking the Patties

Toast the whole grain burger buns. Spread Dijon mustard and ketchup on the bottom bun, place the cooked burger patty on top, and add lettuce, tomato, and onion as desired. Top with the other half of the bun.

Assembling the Burger

Serve the vegan burgers hot with roasted potatoes on the side.

Serving

black beans

oats

onion, finely chopped

garlic, minced

carrot, grated

cumin

salt

black pepper

olive oil

whole grain burger buns

Dijon mustard

ketchup

lettuce, tomato, onion (for topping)

potatoes, diced

paprika

thyme

In a bowl, combine flour, cornstarch, baking powder, cayenne pepper, paprika, and salt. Gradually whisk in the cold sparkling water until smooth.

Make the Batter

Dip each cod fillet into the batter, allowing excess to drip off.

Batter the Fish

Peel and cut the potatoes into thin strips. Soak in cold water for 30 minutes, then drain and pat dry.

Prepare the Potatoes

In a deep fryer, heat vegetable oil to 325°F (163°C). Fry the potatoes in batches until golden and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Fry the Potatoes

Increase oil temperature to 375°F (190°C). Fry the battered cod fillets in batches until golden brown, about 4-5 minutes. Drain on paper towels.

Fry the Fish

In a bowl, mix together mayonnaise, harissa paste, minced garlic, lemon juice, and salt to taste until smooth.

Make the Aioli

Serve the hot fish and frittes with a side of harissa aioli for dipping.

Plate the Dish

Cod fillets

All-purpose flour

Cornstarch

Baking powder

Cayenne pepper

Paprika

Cold sparkling water

Vegetable oil

Mayonnaise

Harissa paste

Garlic, minced

Lemon juice

Season the short ribs with salt and black pepper. In a large pot, heat the olive oil over medium-high heat and sear the short ribs on all sides until browned. Remove from the pot and set aside.

Prepare the Short Ribs

In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until mushrooms are tender.

Sauté Vegetables

Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly. Pour in the white wine and let it simmer until most of the liquid is absorbed.

Cook the Rice

Gradually add the chicken broth, one cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. After about 10 minutes, return the seared short ribs to the pot.

Add Broth and Short Ribs

Continue to cook for another 10-15 minutes until the rice is creamy and al dente. Stir in the green peas and grated Parmigiano-Reggiano cheese. Adjust seasoning with salt and black pepper.

Finish the Risotto

Remove from heat, fold in the arugula, and let it sit for a couple of minutes. Serve hot, garnished with extra Parmigiano-Reggiano if desired.

Serve

short ribs

onion, chopped

mushrooms, sliced

arborio rice

chicken broth

white wine

green peas

Parmigiano-Reggiano cheese, grated

arugula

In a medium bowl, mix together cornmeal, all-purpose flour, salt, black pepper, and cayenne pepper.

Prepare the Breading

In another bowl, combine the beaten egg and buttermilk. Dip the sliced okra into the buttermilk mixture, then dredge in the cornmeal mixture until well-coated.

Coat the Okra

In a large skillet or deep fryer, heat vegetable oil over medium-high heat until hot.

Heat the Oil

Carefully add the breaded okra to the hot oil in batches, frying until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Okra

Serve the fried okra hot with Harissa Aioli on the side.

Fresh okra, sliced

Cornmeal

Egg, beaten

Buttermilk

Vegetable oil (for frying)

Gather all the ingredients and arrange them on a large wooden board or platter.

Prepare the Ingredients

Place the prosciutto and salami in separate sections on the board, folding them for an elegant presentation.

Arrange the Meats

Cut the Brie and Aged Cheddar into wedges or slices and arrange them next to the meats.

Add the Cheeses

Fill in the board with olives, mixed nuts, and fresh grapes, ensuring a colorful presentation.

Add the Accompaniments

Place the crackers in a small pile or in a decorative bowl on the board.

Include Crackers

Add a small bowl of honey for drizzling or dipping, placing it near the cheeses.

Drizzle with Honey

Enjoy the charcuterie board with friends or family, allowing everyone to create their own combinations.

Prosciutto

Salami

Brie Cheese

Aged Cheddar Cheese

Olives

Mixed Nuts

Fresh Grapes

Crackers

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet, crumble, and set aside while leaving the bacon drippings in the pan.

Cook the Bacon

In the same skillet with the bacon drippings, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk, stirring constantly until the mixture thickens. Add the shredded cheddar, monterey jack, parmesan, and cream cheese, stirring until melted and smooth.

Make the Cheese Sauce

Add the cooked macaroni to the cheese sauce. Stir in the crumbled bacon, salt, black pepper, and paprika. Mix until well combined.

Combine Everything

Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish and sprinkle the top with bread crumbs.

Prepare for Baking

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.

Bake

Let the mac and cheese cool for a few minutes before serving. Enjoy your cheesy, bacon-infused delight!

elbow macaroni

bacon

butter

all-purpose flour

whole milk

sharp cheddar cheese, shredded

monterey jack cheese, shredded

parmesan cheese, grated

cream cheese, softened

bread crumbs

In a bowl, pour the buttermilk over the fresh oysters, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour.

Prepare the Buttermilk Marinade

In a separate bowl, combine mayonnaise, minced garlic, lemon juice, and chopped parsley. Mix well and refrigerate until ready to serve.

Make the Buttermilk Aioli

In a shallow dish, combine flour, cornmeal, salt, black pepper, and cayenne pepper. Mix well.

In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Remove oysters from buttermilk marinade, allowing excess to drip off. Dredge each oyster in the flour-cornmeal mixture until fully coated.

Bread the Oysters

Carefully place the breaded oysters into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Oysters

Serve the crispy fried oysters hot with the buttermilk aioli on the side for dipping.

Fresh oysters

Fresh parsley, chopped

In a food processor, combine basil leaves, pine nuts, garlic, parmesan cheese, and olive oil. Blend until smooth. Season with salt and black pepper to taste.