ginger grits, mushroom demi, coconut braised greens

Grilled Pork Tenderloin

sweet potato puree, mustard pickled onion, grilled orange

roasted and seared tiara cabbage

jalapeno chimichurri, chile potatoes, soy grilled shiitake

grilled striploin

duck liver paté, vanilla-pear puree, cocoa nib crisp

don’t call it foie

seared tofu, delicata squash, jasmine rice

sweet potato, red pepper, and coconut curry

citrus glazed duck confit+rice porridge

lobster dumpling, confit celeriac, pickled mustard seed

lobster “bisque”

smoked salmon + cucumbers

winter squash soup

charred broccoli with african pepper sauce

smoked beef tongue, braised beef cheek, garlic puree, brioche

“tongue in cheek”

thyme butter, smoked honey, pistachio dukkah

fried chicken, yogurt and pickles

spiced bread, coconut pear custard, pepita-pistachio powder

poached pear “bread pudding”

parker house rolls

royal ossetra caviar, mushroom dashi, miso-butternut créme

king oyster mushroom “scallops”

Duck fat potatoes, chorizo, and hollandaise

habanero beurre blanc, smoked apple, kabocha-black garlic puree

miso glazed salmon

halibut “grenobloise”

carmelized onion+goat cheese tartine

rice powder, lime pickled onion, sesame cracker

steak tartare

mussels+chorizo

sweet potato, pecan farro, chile apple broth

warm kale salad

beets

Preheat the grill to medium-high heat. Season the pork tenderloin with salt, black pepper, and olive oil. Grill for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.

Prepare the Pork Tenderloin

In a saucepan, bring 4 cups of chicken broth to a boil. Stir in the grits and ginger, reduce heat to low, and simmer for about 20-25 minutes until thickened. Stir occasionally and add more broth if needed. Season with salt and pepper to taste.

Cook the Ginger Grits

In a skillet, melt butter over medium heat. Add sliced mushrooms and sauté until they are golden brown. Stir in soy sauce and cook for another 2-3 minutes until the sauce thickens slightly. Remove from heat.

Make the Mushroom Demi

In a large pot, heat a bit of olive oil and add minced garlic. Sauté for 1 minute until fragrant. Add collard greens and coconut milk, stirring to combine. Cover and cook on low heat for about 15-20 minutes until the greens are tender.

Coconut Braised Greens

Pork Tenderloin

Salt

Black Pepper

Olive Oil

Ginger

Grits

Chicken Broth

Mushrooms

Butter

Soy Sauce

Coconut Milk

Collard Greens

Garlic

Peel and chop the sweet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk until smooth. Set aside.

Prepare the Sweet Potato Puree

In a small saucepan, combine mustard seeds and apple cider vinegar. Bring to a simmer and let cook for 5 minutes. Thinly slice the red onion and add to the vinegar mixture. Remove from heat and let sit for at least 30 minutes.

Pickle the Onions

Preheat your oven to 400°F (200°C). Cut the tiara cabbage into wedges and brush with olive oil. Season with salt and black pepper. Place on a baking sheet and roast for 25-30 minutes until caramelized and tender.

Roast the Cabbage

While the cabbage is roasting, slice the oranges in half and grill cut side down for about 5-7 minutes until caramelized. Remove from heat.

Grill the Oranges

On each plate, spread a generous amount of sweet potato puree, top with roasted cabbage wedges, and garnish with mustard pickled onions and grilled orange halves.

Plating the Dish

Tiara cabbage (or any cabbage variety)

Olive oil

Black pepper

Sweet potatoes

Milk

Mustard seeds

Red onion

Apple cider vinegar

Oranges

In a food processor, combine parsley, cilantro, jalapeno, garlic, red wine vinegar, olive oil, salt, and black pepper. Blend until smooth. Set aside.

Prepare the Chimichurri

Preheat the oven to 400°F (200°C). In a bowl, toss halved baby potatoes with olive oil, chili powder, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.

Prepare the Chile Potatoes

In a bowl, whisk together soy sauce, sesame oil, garlic, and ginger. Add shiitake mushrooms and marinate for at least 15 minutes.

Marinate the Shiitake

Preheat the grill to medium-high heat. Rub the striploin steaks with olive oil, salt, and black pepper. Grill for 4-5 minutes per side for medium-rare, or until desired doneness.

Grill the Striploin

On a grill rack, place the marinated shiitake mushrooms and grill for about 3-4 minutes on each side until tender.

Grill the Shiitake

Slice the grilled striploin and serve it with jalapeno chimichurri on top, alongside the roasted chile potatoes and grilled shiitake mushrooms.

Serve

striploin steak

olive oil

salt

black pepper

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Preheat Oven

In a bowl, cream together the butter and sugar. Beat in the egg, then gradually add flour, cocoa nibs, and sea salt until combined.

Mix Ingredients

Spoon dollops of the mixture onto the prepared baking sheet and bake for 10-12 minutes until crisp. Allow to cool before serving.

Bake the Crisp

cocoa nibs

all-purpose flour

unsalted butter

sugar

sea salt

Chop the sweet potato, red bell pepper, red onion, garlic, and ginger. Slice the delicata squash into half-moons and press the tofu to remove excess moisture.

Prepare the Ingredients

In a saucepan, combine 1 cup of jasmine rice with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Cook the Jasmine Rice

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu and sear for about 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.

Sear the Tofu

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped red onion, garlic, and ginger; sauté for 2-3 minutes until fragrant. Then add the sweet potato and delicata squash, sautéing for an additional 5 minutes.

Cook the Vegetables

Stir in the curry powder, red bell pepper, and vegetable broth. Pour in the coconut milk, bring to a simmer, and cook for about 15 minutes, or until the sweet potato is tender.

Add Curry and Coconut Milk

Return the seared tofu to the skillet, season with salt and black pepper to taste, and stir to combine. Cook for an additional 5 minutes to heat through.

Combine Tofu and Season

Serve the sweet potato, red pepper, and coconut curry over the jasmine rice.

Sweet Potato

Red Bell Pepper

Tofu

Delicata Squash

Jasmine Rice

Red Onion

Vegetable Broth

Curry Powder

Rub the duck legs with salt and let them sit in the refrigerator for at least 12 hours or overnight. Rinse off the salt and pat dry. In a deep pot, submerge the duck legs in duck fat and cook on low heat for about 2-3 hours until tender and the meat pulls away from the bone.

Prepare Duck Confit

In a saucepan, combine orange juice, soy sauce, honey, and chili oil. Bring to a simmer and let it reduce until slightly thickened, about 10 minutes.

Make Citrus Glaze

In a separate skillet, cook the eggs to your preference (soft-boiled or sunny side up). If soft-boiling, cook for about 6-7 minutes, then cool in an ice bath and peel.

Fry the Eggs

In a pot, combine the cooked rice and chicken broth. Bring to a boil and reduce to a simmer, stirring occasionally until the rice breaks down and the porridge thickens, about 20 minutes.

Prepare Rice Porridge

Place a generous serving of rice porridge in a bowl, top with the duck confit, drizzle with the citrus glaze, and place the fried egg on top. Garnish with sliced green onions and black sesame seeds.

Assemble the Dish

Duck legs

Duck fat

Orange juice

Soy sauce

Honey

Chili oil

Cooked rice

Chicken broth

Eggs

Green onions

Black sesame seeds

Boil the lobster tails in salted water for about 5-7 minutes until cooked. Remove lobster meat from shells and chop into small pieces. Set aside.

Prepare the Lobster

In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for an additional minute.

Sauté Vegetables

Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and simmer until reduced by half.

Add Tomato Paste and Wine

Add the fish stock and bring to a boil. Reduce heat, simmer for about 20 minutes.

Add Stock and Simmer

Using an immersion blender, blend the soup until smooth. Return to heat and stir in heavy cream, chopped lobster meat, and season with salt and black pepper.

Blend the Soup

Serve the bisque hot, garnished with chopped coriander.

Garnish and Serve

lobster tails

butter

onion, chopped

carrot, chopped

celery, chopped

garlic, minced

tomato paste

white wine

fish stock

heavy cream

coriander, chopped

In a small bowl, combine the whole grain mustard, mayonnaise, salt, and black pepper. Mix well until smooth. Set aside.

Prepare the Whole Grain Mustard Whip

Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack the eggs into individual small bowls. Create a gentle whirlpool in the water and carefully slide the eggs in one at a time. Poach for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.

Poach the Eggs

Wash and slice the cucumbers into thin rounds. Arrange them on a serving plate.

Prepare the Cucumbers

Layer the smoked salmon over the cucumber slices. Top each with a poached egg. Drizzle the whole grain mustard whip over the top and garnish with fresh dill.

Smoked salmon

Cucumbers

Whole grain mustard

Mayonnaise

Fresh dill

Chop the winter squash, onion, and garlic. Dice the Asian pear and set aside.

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened, about 5 minutes.

Sauté the Aromatics

Add the chopped winter squash to the pot and stir in the harissa paste. Cook for another 5 minutes, stirring occasionally.

Cook the Squash

Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 20 minutes, or until the squash is tender.

Add the Broth

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend in batches.

Stir in the coconut cream and diced Asian pear. Season with salt and black pepper to taste. Warm through for another 5 minutes.

Finish with Coconut Cream

Ladle the soup into bowls and garnish with fresh cilantro. Enjoy!

Winter squash (butternut or acorn)

Harissa paste

Coconut cream

Asian pear, diced

Vegetable broth

Onion, chopped

Garlic cloves, minced

Fresh cilantro, for garnish

Preheat your grill or a grill pan over medium-high heat. Cut the broccoli into bite-sized florets and toss them with 1 tablespoon of olive oil, salt, and black pepper.

Grilled Pork Tenderloin

Roasted And Seared Tiara Cabbage

Grilled Striploin

Don’t Call It Foie

Sweet Potato, Red Pepper, And Coconut Curry

Citrus Glazed Duck Confit+rice Porridge

Lobster “bisque”

Smoked Salmon + Cucumbers

Winter Squash Soup

Charred Broccoli With African Pepper Sauce

“tongue In Cheek”

Fried Chicken, Yogurt And Pickles

Poached Pear “bread Pudding”

Parker House Rolls

King Oyster Mushroom “scallops”

Duck Fat Potatoes, Chorizo, And Hollandaise

Miso Glazed Salmon

Halibut “grenobloise”

Carmelized Onion+goat Cheese Tartine

Steak Tartare

Mussels+chorizo

Warm Kale Salad

Beets