Grilled Pork Collar

Rigatoni

Miso Caramel Brownie

Roasted Chicken

Duck Leg Tortelli

Lightly Cured Tuna

Sunchoke Soup

Roasted Scallops

Roasted Beet Salad

Dry Aged Beef Tartare

Black Lime Bavarois

In a large bowl, combine olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice to create a marinade.

Add the pork collar to the marinade, ensuring it is evenly coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for better flavor.

Remove the pork collar from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.

Place the pork collar on the grill and cook for approximately 15-20 minutes per side, or until the internal temperature reaches 70°C (160°F).

Once cooked, remove the pork from the grill and let it rest for 10 minutes before slicing.

In a large bowl, combine the thinly sliced sunchokes, sliced apricots, and torn gem lettuce.

In a small bowl, whisk together honey and apple cider vinegar. Drizzle this dressing over the salad mixture.

Toss the salad gently to combine, and season with salt and black pepper to taste.

To serve, slice the rested grilled pork collar and arrange it on a plate alongside the sunchoke and apricot salad.

Enjoy your grilled pork collar with a refreshing salad!

Pork Collar

Olive Oil

Garlic Cloves, minced

Fresh Rosemary, chopped

Salt

Black Pepper

Lemon Juice

Sunchokes, thinly sliced

Fresh Apricots, pitted and sliced

Gem Lettuce, torn

Honey

Apple Cider Vinegar

In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain and set aside.

Cook the Rigatoni

In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the onions are translucent and the vegetables are softened.

Sauté the Vegetables

Stir in the finely chopped mushrooms and cook for another 8-10 minutes until the mushrooms have released their moisture and are browned.

Add the Mushrooms

Add the tomato paste to the mushroom mixture and cook for 2 minutes, stirring frequently to combine.

Incorporate Tomato Paste

Pour in the canned crushed tomatoes and vegetable broth. Stir to combine and bring the mixture to a simmer.

Add Crushed Tomatoes and Broth

Add dried oregano, salt, and black pepper to the sauce. Let it simmer for about 15-20 minutes, stirring occasionally until the sauce thickens.

Season the Sauce

Add the cooked rigatoni to the skillet with the mushroom bolognese sauce. Toss to coat the pasta evenly with the sauce.

Combine Pasta and Sauce

Plate the rigatoni and top with grated pecorino cheese. Serve warm.

Serve

Rigatoni pasta

Olive oil

Yellow onion, diced

Garlic cloves, minced

Carrots, diced

Celery, diced

Mushrooms, finely chopped

Tomato paste

Canned crushed tomatoes

Vegetable broth

Dried oregano

Black pepper

Pecorino cheese, grated

In a saucepan over medium heat, combine the granulated sugar with a splash of water. Cook without stirring until the sugar dissolves and turns a deep amber color.

Make the Caramel

Once the caramel reaches the desired color, carefully add the heavy cream and whisk until smooth. Be cautious as it may bubble vigorously. Stir in the white miso paste until fully incorporated.

Add Cream and Miso

Remove from heat and whisk in the unsalted butter until melted and the caramel is smooth. Let it cool slightly before using.

Finish with Butter

granulated sugar

heavy cream

white miso paste

unsalted butter

Preheat your oven to 425°F (220°C). Rinse the chicken under cold water and pat it dry with paper towels. Place it in a roasting pan.

Prepare the Chicken

In a small bowl, mix together the olive oil, minced garlic, fresh thyme, salt, and black pepper. Rub this mixture all over the chicken, making sure to get under the skin for more flavor.

Season the Chicken

Peel and chop the rutabaga into 1-inch cubes. Clean the smoked maitake mushrooms and break them into smaller pieces if they are large.

Prepare the Rutabaga and Mushrooms

Place the chopped rutabaga and maitake mushrooms around the chicken in the roasting pan. Drizzle with a little more olive oil and season with salt and pepper.

Add Vegetables to the Pan

Pour the sherry over the chicken and vegetables in the roasting pan.

Add Sherry

Place the roasting pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.

Roast the Chicken

Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with the roasted rutabaga and maitake mushrooms.

Rest and Serve

Whole chicken

Rutabaga

Smoked maitake mushrooms

Sherry

Garlic cloves

Fresh thyme

After the dough has rested, divide it into two pieces. Roll out the first piece on a floured surface until thin (about 1/16 inch thick).

Roll out the Dough

Cut out squares or circles from the rolled dough. Place a small spoonful of the duck filling in the center of each piece. Fold over to form a triangle or half-moon shape and press the edges to seal tightly.

Shape the Tortelli

Bring a pot of salted water to boil. Add the tortelli and cook for about 3-4 minutes or until they float to the top. Remove with a slotted spoon.

Cook the Tortelli

Flour (for dusting)

In a small bowl, mix salt and sugar. Rub this mixture over the fresh tuna steak. Wrap the tuna tightly in plastic wrap and refrigerate for at least 1 hour to allow it to cure.

Cure the Tuna

In a saucepan, bring dashi stock to a gentle simmer over low heat. Add apple cider vinegar and stir for a few seconds, then remove from heat and let cool.

Prepare the Dashi

Rinse the buckwheat groats under cold water. In a pot, combine 1 cup of buckwheat groats with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for about 10-12 minutes until tender. Drain any excess water and set aside.

Cook Buckwheat

Peel the daikon radish or turnip and slice it thinly. You can also use a mandoline for even slices. Set aside.

Prepare the Turnip

After the tuna has cured for 1 hour, remove it from the refrigerator and unwrap. Using a sharp knife, slice the tuna into thin sashimi-style pieces. Arrange the slices on a plate.

Slice and Serve

Drizzle the sesame oil and soy sauce over the sliced tuna. Serve alongside the cooked buckwheat and the sliced turnip. Garnish with fresh chives on top.

Combine and Garnish

Fresh Tuna Steak

Sugar

Dashi Stock

Buckwheat Groats

Daikon Radish (or Turnip)

Sesame Oil

Soy Sauce

Chives (for garnish)

Begin by washing the sunchokes thoroughly under cold water. Peel the sunchokes using a vegetable peeler, then chop them into small pieces. Dice the onion and mince the garlic cloves.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté the Aromatics

Add the chopped sunchokes to the pot and stir well to combine. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the sunchokes are tender.

Cook the Sunchokes

Once the sunchokes are tender, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until smooth.

Blend the Soup

Stir in the heavy cream and season with salt and black pepper to taste. Allow the soup to heat through for another 5 minutes.

Add Cream and Season

While the soup is heating, toast the hazelnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until golden and fragrant. Remove from heat and chop roughly.

Prepare Hazelnuts

Ladle the sunchoke soup into bowls. Garnish with the toasted hazelnuts and sprinkle with fresh chives. Drizzle a little brewed coffee over the top for an added depth of flavor.

Serve the Soup

Sunchokes (Jerusalem artichokes)

Onion

Heavy cream

Hazelnuts

Fresh chives

Coffee (brewed, strong)

Preheat your oven to 425°F (220°C). On a large baking sheet, add the cauliflower florets and diced kohlrabi. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.

Prepare the Vegetables

Roast the vegetables in the preheated oven for about 20 minutes, or until they are tender and starting to brown. Stir them halfway through to ensure even cooking.

Roast the Vegetables

While the vegetables are roasting, melt the unsalted butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and stir in the minced garlic and fresh thyme. Set aside.

Prepare the Brown Butter

Pat the scallops dry with paper towels and season both sides with salt and black pepper.

Prepare the Scallops

In a large skillet over high heat, add a tablespoon of the brown butter. Once hot, add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until a golden crust forms and the scallops are opaque in the center. Remove from heat.

Sear the Scallops

Divide the roasted vegetables onto plates, top with the seared scallops, and drizzle with the remaining brown butter. Serve immediately.

Sea scallops

Cauliflower florets

Kohlrabi, peeled and diced

Unsalted butter

Fresh thyme leaves

Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap each beet in aluminum foil. Place them on a baking sheet and roast in the oven for about 45-60 minutes, or until tender when pierced with a fork. Once done, let them cool, then peel and slice into wedges.

Roasting the Beets

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined. Adjust seasoning to taste.

Prepare the Dressing

In a large salad bowl, combine the mixed salad greens, roasted beet wedges, sunflower seeds, chopped dill, and coriander. Drizzle the dressing over the salad and toss gently to combine all ingredients. Serve immediately.

Assemble the Salad

Beets

Sunflower seeds

Fresh dill

Fresh coriander (cilantro)

Mixed salad greens

Balsamic vinegar

Finely chop the dry-aged beef tenderloin with a sharp knife. Aim for a fine but not mushy texture.

Chop the Beef

In a mixing bowl, combine the chopped beef, egg yolk, capers, Dijon mustard, salt, and black pepper. Mix gently until just combined.

Mix Ingredients

Taste the mixture and adjust the seasoning if necessary, adding more salt or pepper as needed.

Taste and Adjust

Peel the carrot and cut it into thin julienne strips or grate it for a finer texture.

Prepare Carrot

If using a whole onion, smoke it until soft and translucent, then slice thinly. If using smoked onion already prepared, slice it as needed.

Prepare Smoked Onion

Grate fresh horseradish root using a microplane or fine grater, and set aside.

Grate Horseradish

Using a ring mold, place the beef tartare mixture in the center of a plate, pressing down gently to hold its shape.

Plate the Tartare

Artfully arrange the julienned carrot and smoked onion around the tartare. Top the tartare with grated horseradish.

Add Garnish

Serve immediately with toasted bread or crackers on the side.

Dry aged beef tenderloin

Egg yolk

Capers

Dijon mustard

Carrot

Smoked onion

Horseradish (freshly grated)

In a small bowl, combine the gelatin powder with 1 cup of cold water. Let it sit for about 5-10 minutes until it blooms (absorbs the water and swells).

Prepare the Gelatin

In a medium saucepan, mix the calamansi juice and honey. Heat over medium-low heat until the honey is fully dissolved, stirring occasionally. Do not bring it to a boil.

Combine Calamansi and Honey

Once the honey mixture is warm, add the bloomed gelatin to the saucepan. Stir continuously until the gelatin is completely dissolved in the mixture.

Incorporate Gelatin

Remove the saucepan from the heat and stir in the oat milk, vanilla extract, and a pinch of salt. Mix well until fully combined.

Add Oat Milk and Flavor

Pour the mixture into serving glasses or molds. Allow it to cool at room temperature for about 10 minutes, then transfer to the refrigerator to set for at least 4 hours or until firm.