Sweet pepper glaze, tarragon-yogurt sauce, umami shoestring fries, shatta emulsion

Aleppo Half-Chicken

Crispy saffron rice, Santa Barbara urchin, smoked trout roe, yellowtail, preserved yuzu

California Tahdig

Wild Pistachio Coffee

Ottoman Coffee

Seehof 'Elektrisch' Kabinett

Espresso

Pehu-Simonet 'Face Nord' Grand Cru Brut

Francois Chidaine 'Brut Tradition'

cacao infused mezcal, miso red vermouth, satsuma cheong ferment, saline

Bodrum Negroni

vermouth of pinot gris, pineapple amaro, rose geranium, lemon oil

Flowers Every Night

lactic, sparkling wine olio nuovo-washed gin or vodka, olive and french dry vermouths, whisper of house olive brine

Anatolian Martini

house blend of aperitifs, lemon peel and vanilla

Caesura Spritz

Ararat Charles Aznavour 25 Year

Ararat Dvin Collection 10 Year

Barrell Dovetail

Makers 46 Bills Recipe

El Tesoro Extra Anejo

Clase Azul Plata

Cocchi Vermouth Di Torino

Clase Azul Reposado

Dolin Vermouth De Chambray Blanc

Veso Solstice

Cocchi Americano Bianco

Matchbook Daytrip Peach Aperetif

Preheat oven to 425°F (220°C). Pat the half-chicken dry with paper towels. Zest the half lemon and cut remaining lemon into wedges for serving.

Preheat & Prep

In a small bowl, combine 2 tbs olive oil, Aleppo pepper, sweet paprika, garlic powder, kosher salt, and black pepper. Rub the spice mixture evenly under the skin and over the surface of the chicken. Squeeze the half lemon over the chicken and tuck the squeezed half into the cavity or under the skin if possible.

Season

Place the chicken on a rack in a roasting pan or on a rimmed baking sheet skin-side up. Roast 35–45 minutes, until skin is golden and an instant-read thermometer inserted into the thickest part of the thigh reads 160–165°F (71–74°C).

Roast

If you don't have pre-roasted peppers, char a red bell pepper over a gas flame or under broiler until blackened on all sides. Place in a bowl, cover with plastic for 10 minutes, then peel, seed, and roughly chop. In a blender or food processor, purée the roasted red pepper until smooth (about 1 cup).

Make Pepper Purée

In a small saucepan over medium-low heat, combine the pepper purée, honey, apple cider vinegar, soy sauce, Aleppo pepper, salt, and 1 tsp neutral oil. Simmer gently, stirring occasionally, until slightly reduced and glossy, 6–8 minutes. Taste and adjust salt or sweetness. Keep warm.

Finish Glaze

In the final 8–10 minutes of roasting, brush a generous layer of the warm sweet pepper glaze over the chicken skin. Return to oven and roast until glaze is tacky and chicken reaches target temperature. Brush one more time after removing from oven.

Glaze the Chicken

While chicken roasts, combine Greek yogurt, chopped tarragon, lemon juice, minced garlic, olive oil, salt, and black pepper in a bowl. Whisk until smooth and creamy. Taste and adjust seasoning—add a touch more lemon for brightness or salt as needed. Chill until ready to serve. Bring to room temperature slightly before plating for best flavor.

Using a mandoline or sharp knife, cut potatoes into very thin (2–3 mm) shoestring sticks. Place in a large bowl of cold water and rinse until water runs clear to remove surface starch (3–4 changes of water).

Cut & Rinse

Drain thoroughly and dry the fries well with clean kitchen towels or paper towels. Toss the dried potatoes with cornstarch until evenly coated; this helps make them extra-crisp.

Dry & Toss

Heat neutral oil in a heavy skillet or medium pot to 300°F (150°C). Fry the potato sticks in batches for 3–4 minutes until soft and pale (not browned). Remove and drain on paper towels.

Fry — First Fry (Blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched baskets in batches until golden-brown and crisp, about 2–3 minutes. Drain on a rack or paper towels. Immediately sprinkle with mushroom powder, garlic powder, and umami salt; toss gently to coat.

Fry — Second Fry (Crisp)

Whisk together shatta, extra-virgin olive oil, lemon juice, honey, warm water, and salt in a small bowl until smooth and emulsified. Taste and adjust heat or sweetness. The emulsion should be pourable but slightly viscous; add a touch more warm water or oil to reach desired consistency.

Slice the roasted half-chicken into 3–4 pieces (breast slices and leg/thigh). Spoon a couple of tablespoons of tarragon-yogurt sauce on the plate. Arrange the chicken pieces on top or beside the sauce. Drizzle or brush additional sweet pepper glaze over the chicken. Pile the umami shoestring fries alongside. Dot or lightly streak the plate with shatta emulsion for heat and color. Garnish with fresh tarragon leaves and serve with lemon wedges.

skin-on, bone-in half chicken (breast + thigh/leg)

olive oil

Aleppo pepper (or mild crushed red pepper)

sweet paprika

garlic powder

kosher salt

freshly ground black pepper

lemon

red bell pepper, roasted, peeled and seeded

honey

apple cider vinegar

soy sauce

Aleppo pepper

salt

neutral oil (canola or light olive)

plain Greek yogurt (full fat)

fresh tarragon leaves, finely chopped

lemon juice

garlic, minced

black pepper

russet potatoes, peeled

cornstarch

mushroom powder (or powdered dried porcini)

umami salt (blend of kosher salt + MSG) or kosher salt

neutral frying oil (vegetable, peanut)

shatta (store-bought or homemade hot pepper paste)

extra-virgin olive oil

honey or maple syrup

warm water (to loosen)

fresh tarragon leaves

lemon wedges

Rinse the basmati rice under cold water until the water runs mostly clear. Transfer rice to a bowl, cover with 3 cups cold water and 1 tsp fine sea salt. Soak for 30 minutes to 1 hour, then drain thoroughly in a fine mesh sieve.

Soak and rinse rice

Place saffron threads in a small bowl and pour 2 tablespoons hot (not boiling) water over them. Stir and let bloom for 5–10 minutes. If using turmeric for additional color, stir it into the saffron infusion.

Bloom saffron

Bring 3 cups cold water to a boil in a medium saucepan. Add the drained rice and boil, uncovered, for 5–6 minutes until rice is slightly softened but still has a bite (al dente). Drain rice well in a fine mesh sieve and return to the pot.

Par-cook rice

In the same saucepan over low heat, melt 3 tablespoons unsalted butter with 2 tablespoons neutral oil. Stir in 1 tablespoon Greek yogurt (this helps bind and crisp the tahdig). Pour in the bloomed saffron (and turmeric if used) and mix to combine. Spread the butter-oil-saffron mixture evenly across the bottom of the pan.

Prepare tahdig base

Pile the drained par-cooked rice into the pan on top of the saffron butter layer, shaping it into a loose mound. Using the back of a spoon, make several deep indentations in the rice to allow steam to escape. Wrap the pan lid in a clean kitchen towel (or place a tight-fitting lid) and set over the lowest heat. Steam for 25–35 minutes, until the bottom crust is deep golden-brown and crisp and the rice on top is fully cooked and fluffy.

Assemble and steam

Remove from heat and let rest 5 minutes. To unmold, run a thin spatula around the pan edge, invert a large plate over the pan, then flip the pan and plate together so the tahdig releases onto the plate with the crispy side up. If needed, slide the rice down onto a second platter, revealing the crisp tahdig. Use a sharp knife to cut portion-sized segments of the crisp crust.

Release tahdig

Gently rinse uni lightly if needed and pat dry. In a small bowl, gently fold 6 pieces of uni with 2 tablespoons cold heavy cream, 1 teaspoon fine sea salt and 1 teaspoon lemon juice until creamy but still slightly textured. Taste and adjust salt or lemon a tiny amount; the dressing should be rich, silky and briny. Keep chilled until plating.

Arrange thin slices of sashimi-grade yellowtail on a chilled tray or plate. Lightly brush each slice with a tiny amount of extra-virgin olive oil and, if desired, a drop of light soy sauce for depth (about 1 tsp total across the fish). Sprinkle 1/2 tsp sea salt evenly across the fish. Let rest 1–2 minutes to allow the seasoning to penetrate.

Just before serving, spoon small quenelles or dollops of smoked trout roe onto the yellowtail slices, distributing the 2 tablespoons of roe among the fish portions so each bite gets a pop of smoked roe.

If using preserved yuzu paste or chopped preserved yuzu, taste and gently fold 1 teaspoon into the uni dressing if desired for extra citrus-umami, or reserve to dot directly on finished plates. Keep microgreens and scallions fresh and dry. Toast 1 teaspoon sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; cool.

Portions: This recipe makes about 4 servings.

Place a segment of crispy saffron tahdig on each serving plate, crisp side up. Spoon or pipe a tablespoon of the uni dressing on top or next to the tahdig so the heat of the rice warms the uni slightly without melting it completely.

Lay 2 oz (about 2–3 slices) of the seasoned yellowtail across or beside the tahdig. Dot the preserved yuzu in tiny pinches on the yellowtail and on the uni dressing (use the reserved 1 tsp), distributing bright citrus notes.

Top a few yellowtail slices with small amounts of smoked trout roe so each portion has bursts of smoky, briny flavor. Scatter microgreens and thinly sliced scallions over the plate, and sprinkle the toasted sesame seeds for texture.

Finish with a light drizzle (about 1 tsp total divided among plates) of neutral finishing oil to add gloss and a final pinch of flaky sea salt if desired. Serve immediately with lemon wedges on the side for those who want extra acidity.

long-grain Basmati rice

water (for soaking rice)

fine sea salt

saffron threads

hot water (to bloom saffron)

unsalted butter

neutral oil (vegetable or grapeseed)

Greek yogurt (or thick strained yogurt)

turmeric (optional, for color)

cold water (for cooking rice)

fresh Santa Barbara uni (sea urchin)

cold heavy cream

smoked trout roe

sashimi-grade yellowtail (Hamachi), thinly sliced

sea salt

preserved yuzu (yuzu kosho or chopped preserved yuzu rind in oil)

microgreens (shiso or cilantro mix)

thinly sliced scallions

toasted sesame seeds

fresh lemon wedges

neutral finishing oil (light grapeseed or grapeseed-sesame blend)

soy sauce or light shoyu (optional, for yellowtail)

Brew 1 1/4 cups of very strong coffee using your preferred method (drip, French press, or pour-over). If you want extra espresso-like body, dissolve 1 tsp instant espresso powder into 1/4 cup hot water and add to the brewed coffee. Keep the coffee hot and set aside.

Brew

In a small dry skillet over medium heat, toast 2 tablespoons of shelled pistachios, shaking the pan frequently, until fragrant and lightly golden (about 2–3 minutes). Transfer to a board and finely chop or pulse briefly in a food processor. Toasting intensifies the nutty flavor.

Toast and Chop Pistachios

In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water. Heat over medium, stirring until the sugar dissolves and the mixture comes to a gentle simmer. Add the chopped toasted pistachios and 1 tsp pistachio paste (if using) and simmer for 1–2 minutes to infuse. Remove from heat and stir in 1 tsp vanilla extract and a pinch of salt. Let the syrup steep for 3 minutes to develop flavor, then strain through a fine mesh sieve into a small bowl or jar, pressing on solids to extract syrup. Discard solids. Taste and adjust sweetness; add the optional sweetener if additional sweetness is desired.

Make Syrup

Combine 1/2 cup whole milk and 1 tablespoon heavy cream (if using) in a small pitcher. Steam with an espresso steamer until microfoam forms (about 20–30 seconds) and milk reaches about 140–150°F (60–65°C). If you don't have a steamer, heat the milk until hot but not boiling, then froth vigorously with a handheld frother or shake in a tightly sealed jar and tap to settle large bubbles.

Pour the hot brewed coffee into a mug. Stir in 2–3 tablespoons of the strained pistachio syrup (adjust to taste). Add the hot frothed milk, holding back the foam with a spoon, then spoon the foam on top.

Garnish with 1 teaspoon crushed pistachios and a pinch of ground cardamom or cinnamon if desired. Serve immediately.

strong brewed coffee (fresh)

hot water

instant espresso powder (optional, for extra body)

granulated sugar

water

unsalted shelled pistachios (finely chopped)

pistachio paste or pistachio butter (optional, for extra richness)

vanilla extract

whole milk (or milk of choice)

heavy cream (optional, for richer foam)

sweetener (optional, honey or simple syrup)

crushed pistachios

ground cardamom or cinnamon (optional)

Measure 120 ml cold water per cup (use the coffee cup you will serve in to measure) and place into the cezve (small long-handled copper/brass pot) or a small saucepan. If using cardamom, lightly crush 1 pod and add to the water.

Prepare ingredients

Add 2 teaspoons of very finely ground Turkish coffee and 1 teaspoon sugar (adjust to taste) to the cold water in the cezve. Do not stir yet.

Add coffee and sugar

Stir the mixture gently until the coffee and sugar are fully dissolved into the water and you have an even, suspended mixture with a thin foam forming on top.

Mix thoroughly

Place the cezve on very low heat. Heat slowly — the key is to develop foam without boiling. As the coffee warms, a dark foam will form. Watch closely (about 3–4 minutes).

Slowly heat

Just before the coffee begins to boil and rise, remove the cezve from the heat to prevent boiling over. Spoon a little of the foam into each serving cup to preserve the foam layer.

First foaming

Return the cezve to low heat. Allow the coffee to nearly foam and rise a second time (about 30–45 seconds), then remove from heat again. If you prefer a stronger brew, you can repeat once more, but avoid a full boil.

Second heat

Let the coffee settle for 20–30 seconds, then slowly pour the coffee into the serving cup(s), aiming to distribute foam evenly. Pour gently to leave the majority of grounds at the bottom of the cezve.

Settle grounds and pour

If you want to slightly cool the coffee without losing foam, set the cup briefly on a saucer with a few ice cubes nearby to cool the cup bottom or pour a small splash of cold water into the cup before serving (traditional but optional).

Optional cooling

Serve the cup of Ottoman coffee immediately with a small glass of cold water for cleansing the palate and an optional sweet such as a sugar cube or lokum. Advise guests to wait a minute before sipping to allow grounds to settle to the bottom.

finely ground Turkish coffee

cold water

cardamom pods (optional)

ice (for cooling, optional)

cold water (small glass for palate cleansing)

sugar cubes or lokum (Turkish delight) (optional)

Place the Riesling Kabinett and sparkling water in the refrigerator for at least 30 minutes beforehand so both are well chilled. Prepare a large wine or Collins glass and have ice ready.

Chill and measure

Using a microplane or fine zester, take very thin strips of lemon zest, avoiding the bitter white pith. Cut 3 long thin cucumber slices with a peeler for ribbons.

Place 3–4 large ice cubes into the glass. Lay the cucumber ribbons against the inside of the glass so they show through the sides. Add the lemon zest into the glass on top of the ice.

Add ice and aromatics

Pour the 1 tablespoon fresh lemon juice and 1 teaspoon fresh lime juice into the glass. Add 1 teaspoon elderflower liqueur (or cordial). Taste and, if you prefer slightly sweeter, add 1 teaspoon simple syrup; stir gently to combine.

Add citrus and sweet elements

Slowly pour 1 cup chilled Riesling Kabinett into the glass to preserve effervescence, then top with 1 cup chilled sparkling water. Stir once gently with a bar spoon (2–3 slow turns) to integrate ingredients without flattening the bubbles.

Add wines and top

Garnish with a single fresh mint sprig and, optionally, an edible flower or a micro herb for an elegant touch. Serve immediately while effervescent and cold.

Suggested pairing: light seafood or asparagus dishes; this accentuates the Riesling Kabinett’s bright acidity and subtle residual sugar.

Riesling Kabinett wine (Seehof style or similar, chilled)

Dry sparkling water or club soda (chilled)

Lemon juice, freshly squeezed

Lime juice, freshly squeezed

Lemon zest (very thin strips)

Thin cucumber ribbons

Elderflower liqueur (or non‑alcoholic elderflower cordial)

Simple syrup (1:1 sugar to water), optional

Ice (large cubes)

Fresh mint sprig

Optional: edible flower or micro herbs

Ensure the espresso machine's water reservoir/boiler is filled with filtered water (about 2 liters for multiple shots). Turn the machine on and allow it to fully heat until pressure and temperature stabilize (usually 15–30 minutes depending on the machine).

Fill boiler and preheat machine

Place the demitasse cup or shot glass on the machine's cup warmer. If desired, run a short purge (about 20–30 ml) of water through the group head into a drain to heat the group and stabilize temperature, then discard that water.

Pre-warm the cup

Weigh 18 g of freshly roasted espresso beans. Adjust grinder to a fine setting suitable for espresso. Aim for a grind that produces a 25–30 second extraction (see test extraction below).

Weigh beans and set grinder

Grind the 18 g of beans directly into the clean, dry portafilter basket. Tap the side gently to settle grounds and ensure an even surface.

Aleppo Half-chicken