Dessert

Grilled Entree

Fresh Salad

Chef Special

Preheat oven to 350°F (175°C). In a medium bowl combine graham cracker crumbs, 2 tablespoons granulated sugar and 1/8 teaspoon fine salt. Pour in melted butter and stir until crumbs are evenly moistened and resemble wet sand.

Prepare crust

Press mixture into the bottom and slightly up the sides of a 9-inch springform pan or a shallow tart pan, using the back of a measuring cup to compact firmly and evenly. Bake on a baking sheet for 8–10 minutes until set and aromatic. Remove from oven and let cool completely on a wire rack.

In a chilled mixing bowl, pour the 3/4 cup heavy cream and whip with an electric mixer to soft peaks. Transfer whipped cream to a separate bowl and refrigerate while preparing the cheese base.

Whip cream

In a separate large bowl beat the room-temperature cream cheese (8 oz) and mascarpone (4 oz) with an electric mixer on medium speed until smooth and lump-free, about 2–3 minutes. Add 1/2 cup powdered sugar, 1 teaspoon vanilla extract and 1 teaspoon lemon zest (if using). Beat on low to combine, then increase speed briefly until silky—do not overmix.

Make cheese base

Fold whipped cream into the cheese mixture gently with a rubber spatula in three additions: add one-third, fold until mostly incorporated, repeat until mixture is smooth and airy. Scrape filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Chill the assembled dessert in the refrigerator for at least 3 hours, preferably 4–6 hours or overnight, to set properly.

While the dessert chills (or up to 2 days ahead), make the berry compote. In a small saucepan combine 2 cups mixed berries, 2 tablespoons granulated sugar and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the berries soften and release juices, about 6–8 minutes.

Cook compote

In a small bowl mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering berries and cook another 1 minute until thickened slightly. Remove from heat and allow the compote to cool to room temperature; it will thicken further as it cools.

When ready to serve, spoon the cooled compote over the chilled cream filling, leaving a clean rim if desired. Garnish with mint leaves and a light dusting of 1 teaspoon powdered sugar, if using.

Slice with a hot, clean knife (run under hot water and wipe dry between cuts) for neat slices. Serve chilled. Leftovers keep covered in the refrigerator for up to 3 days.

graham cracker crumbs (or digestive biscuits)

granulated sugar

unsalted butter, melted

fine salt

cream cheese, room temperature

mascarpone cheese, room temperature

heavy cream

powdered sugar

vanilla extract

lemon zest (optional, for brightness)

mixed berries (fresh or frozen; blueberries, raspberries, strawberries)

lemon juice

cornstarch

cold water

mint leaves (for garnish)

powdered sugar (for dusting, optional)

Remove the steak from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Bring to room temperature

Generously season both sides of the steak with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Season

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C) with one clean, well-oiled grate. If using a cast-iron pan on the stovetop, heat the pan over high heat until smoking.

Preheat grill

Brush the steak lightly with the neutral oil. Place steak on the hottest part of the grill. Sear for 3–4 minutes without moving to develop a good crust.

Oil and sear

Flip the steak and add the butter, smashed garlic cloves, and herb sprigs to the top of the steak (or into the pan if using cast iron). Continue grilling for another 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time for desired doneness: about 2–3 minutes per side for rare, 4–6 for medium.

Flip and baste

Use an instant-read thermometer inserted into the thickest part of the steak to confirm doneness. For the target medium-rare: 125–130°F (52–54°C).

Check temperature

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute. While resting, the internal temperature will rise a few degrees.

Rest

Slice the steak against the grain into 1/4-inch slices. Spoon any accumulated juices and any pan-basted butter and garlic over the slices. Serve immediately.

Slice and serve

After removing the steak from the pan or when the grill is resting and a small skillet is available, heat a small skillet over medium heat and add 1 teaspoon neutral oil if needed. Add the minced shallot and sauté 1–2 minutes until translucent but not browned.

Deglaze the pan with the red wine (or 1 tablespoon beef stock if avoiding alcohol), scraping up browned bits. Allow the wine to reduce by half, about 1–2 minutes.

Add the remaining beef stock (about 2–3 tablespoons) and simmer until the sauce is reduced slightly and coats the back of a spoon, about 2–3 minutes.

Remove from heat and whisk in the cold butter, one piece at a time, to create a glossy emulsion. Season with salt and pepper to taste and stir in chopped parsley if using. Spoon sauce over sliced steak.

Toss trimmed asparagus, cherry tomatoes, and bell pepper strips in a bowl with olive oil, kosher salt, and black pepper so everything is evenly coated.

Prep vegetables

Place vegetables on the grill (use a grill basket or skewers for smaller items) over medium-high heat. Grill asparagus and pepper for 3–5 minutes, turning occasionally, until tender-crisp and charred in spots. Grill cherry tomatoes 2–3 minutes until blistered.

Grill vegetables

Transfer vegetables to a platter, squeeze lemon wedges over them, adjust seasoning to taste, and serve alongside the sliced steak.

Finish and serve

ribeye or strip steak (about 1 to 1 1/4 inch thick)

kosher salt

freshly ground black pepper

neutral oil (canola, grapeseed, or light olive oil)

unsalted butter

garlic cloves, smashed

fresh rosemary or thyme sprigs

shallot, finely minced

dry red wine or beef stock

beef stock (if using wine, additional stock to deglaze)

unsalted butter (cold, for finishing)

fresh parsley, chopped (optional)

salt and pepper

asparagus, woody ends trimmed

cherry tomatoes

red bell pepper, cut into 1-inch strips

olive oil

black pepper

lemon wedges (for serving)

Wash the mixed salad greens thoroughly in cold water, spin or pat dry until mostly dry. Tear larger leaves into bite-sized pieces and place in a large salad bowl.

Prepare greens

Dice the tomato into 1/2-inch pieces. Peel (if desired) and thinly slice the cucumber into rounds or half-moons. Peel and grate the carrot or julienne it into thin strips. Thinly slice the red onion into rings or half-rings and separate them. Add the chopped vegetables to the bowl with the greens.

Chop vegetables

Finely chop the fresh herbs and sprinkle them over the salad bowl.

Add herbs

If using avocado, cut in half, remove the pit, dice the flesh and toss gently into the bowl just before dressing to avoid browning. Scatter the crumbled feta and toasted nuts or seeds over the top as desired.

In a small bowl or jar combine the olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), lemon juice, salt, and black pepper. Whisk vigorously until emulsified or shake in a jar with a tight lid until fully combined. Taste and adjust seasoning (add more salt, pepper, or vinegar/lemon to preference).

Whisk dressing

Right before serving, drizzle about 2–3 tablespoons of the vinaigrette over the salad (reserve any extra). Toss the salad gently and taste; add more dressing if needed. Serve immediately.

Dress and toss

mixed salad greens (lettuce, spinach, arugula)

ripe tomato

cucumber

carrot

red onion

fresh herbs (parsley or basil), chopped

avocado, diced

feta cheese, crumbled

toasted nuts or seeds (walnuts, almonds, pumpkin seeds)

extra-virgin olive oil

red wine vinegar

Dijon mustard

honey or maple syrup

lemon juice (fresh)

salt

Pat the chicken thighs dry with paper towels. Season both sides with 1 tsp sea salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down (or first side if skinless) and cook without moving for 5–6 minutes until deeply browned. Flip and cook 4–5 minutes more until the internal temperature reaches 160°F (71°C). Remove chicken to a plate and tent loosely with foil to rest while you finish the sauce and vegetables.

Season and Sear

Place the baby potatoes and carrot pieces in a medium pot, cover with cold salted water, bring to a boil, then simmer 8–10 minutes until just tender when pierced. Drain and set aside.

Parcook Potatoes and Carrots

In a separate large sauté pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the sliced shallot and sauté 1–2 minutes until translucent. Add the par-cooked potatoes and carrots and cook, turning occasionally, until they begin to brown, about 6–8 minutes. Add the broccolini/broccoli and cook 3–4 minutes until bright and tender-crisp. Season with 1/2 tsp sea salt and 1/2 tsp black pepper. Keep warm alongside the rested chicken.

Sauté Vegetables

Using the skillet that held the chicken (leave any browned bits), reduce heat to medium. Add the minced garlic and sauté 30 seconds until fragrant. Pour in 1/4 cup dry white wine (or chicken stock) and scrape the browned bits with a wooden spoon. Let the liquid reduce by roughly half, about 2–3 minutes.

Build the Pan Sauce

Stir in 1/4 cup heavy cream and 1 tsp Dijon mustard. Bring to a gentle simmer and cook 1–2 minutes until the sauce thickens slightly. Add 1 tsp lemon juice and the 1 tbsp chopped parsley. Turn off the heat and whisk in 1 tbsp cold butter a piece at a time to finish the sauce to a glossy texture. If desired, add 1/4 tsp chili flakes for heat. Taste and adjust seasoning with salt and pepper as needed. If the sauce becomes too thick, whisk in a tablespoon of water or stock to reach the desired consistency.

Slice the rested chicken thighs (if preferred) and arrange on plates with the vegetable medley. Spoon the sauce over the chicken and vegetables, garnish with additional chopped parsley, and serve immediately.