Foraged mushrooms, asparagus, peas, zucchini, walnut parmesan gremolata

Wild Mushroom Pappardelle

Roasted bone marrow, aged white cheddar mash, cabernet veal jus

Red Wine Braised Beef Short Rib

Tomato, fennel, white wine, spicy matchstick frites

PEI Mussels + Frites

Parmesan risotto, sautéed broccolini, lemon caper butter

Chef Erik’s Veal Piccata

Buttermilk mash, peas + carrots, natural pan jus

Roasted Mount Lehman Half Chicken

Chorizo, mussels, fresh fish, prawns, spicy saffron risotto

West Coast Seafood Paella

In a bowl, combine the chopped walnuts, parsley, lemon zest, minced garlic, and olive oil. Mix well and set aside.

Make the Gremolata

In a large pot, bring salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Cook the Pappardelle

In a large skillet, heat a drizzle of olive oil over medium heat. Add the foraged mushrooms and cook until they begin to soften, about 5 minutes. Add the asparagus and zucchini, and cook for another 3-4 minutes until tender. Stir in the peas and cook for an additional 2 minutes.

Sauté the Vegetables

Add the cooked pappardelle to the skillet with the vegetables. Toss gently to combine, adding reserved pasta water a little at a time until the desired consistency is reached. Season with salt and pepper to taste.

Combine Everything

Plate the pasta and top with the walnut parmesan gremolata. Enjoy your wild mushroom pappardelle!

Serve

Pappardelle pasta

Salt

Foraged mushrooms (e.g., chanterelles, morels, or porcini)

Asparagus, trimmed and cut into 1-inch pieces

Peas (fresh or frozen)

Zucchini, sliced

Walnuts, finely chopped

Fresh parsley, chopped

Lemon zest

Garlic, minced

Olive oil

Freshly ground black pepper

Preheat your oven to 325°F (160°C). Season the beef short ribs with salt and black pepper.

Prepare the Beef

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Sear the Ribs

In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

Sauté Vegetables

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer. Add the beef stock, thyme, and bay leaves. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3 hours.

Deglaze and Braise

While the beef is braising, preheat another oven to 450°F (230°C). Place the bone marrow bones on a baking sheet and season with salt and pepper.

Prepare the Marrow

Roast in the oven for about 15-20 minutes, until the marrow is soft and starting to ooze out.

Roast the Bones

In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Cook the Potatoes

Add butter, heavy cream, and aged white cheddar to the potatoes. Mash until smooth and season with salt and pepper to taste.

Mash and Mix

In a saucepan, combine veal stock and red wine. Bring to a simmer and reduce by half. Add thyme, salt, and pepper to taste.

Make the Jus

beef short ribs

salt

black pepper

olive oil

onion, chopped

carrot, chopped

celery, chopped

garlic cloves, minced

red wine (Cabernet Sauvignon)

beef stock

fresh thyme

bay leaves

bone marrow bones

fresh parsley, chopped

lemon wedges

potatoes, peeled and cubed

butter

heavy cream

aged white cheddar, shredded

veal stock

In a large pot, heat olive oil over medium heat. Add minced garlic and sliced fennel bulb. Sauté until fennel is tender.

Prepare the base

Stir in the cherry tomatoes and white wine. Bring to a simmer.

Add tomatoes and wine

Add the mussels to the pot, cover, and cook for about 5-7 minutes until the mussels have opened. Discard any that do not open.

Cook the mussels

Stir in the chopped parsley and season with salt and black pepper to taste.

Finish and season

Preheat the oven

In a bowl, toss the matchstick potatoes with olive oil, paprika, and salt until well coated.

Prepare the frites

Spread the potatoes in a single layer on a baking sheet. Bake for 25-30 minutes, turning occasionally, until golden and crispy.

Bake the frites

PEI mussels

garlic, minced

fennel bulb, sliced

cherry tomatoes, halved

white wine

potatoes, cut into matchsticks

paprika

Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, shaking off excess.

Prepare the Veal

In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Cook the veal for about 3-4 minutes on each side until golden brown. Remove and set aside.

Cook the Veal

In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the pan.

Make the Sauce

Return the veal to the skillet and simmer for an additional 2 minutes. Stir in the remaining butter and parsley before serving.

Finish the Dish

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.

Sauté Aromatics

Add arborio rice to the pan, stirring for about 2 minutes until the rice is slightly translucent.

Toast the Rice

Pour in the white wine, stirring until absorbed. Then add chicken broth, one ladle at a time, stirring continuously until absorbed before adding more.

Add Liquid Gradually

Once the rice is creamy and al dente, stir in the Parmesan cheese, butter, salt, and pepper to taste.

Finish with Cheese

In a skillet, heat olive oil over medium heat. Add sliced garlic and sauté for about 30 seconds.

Sauté Broccolini

Add broccolini, season with salt and pepper, and sauté for about 5-7 minutes until tender.

Cook the Broccolini

veal cutlets

all-purpose flour

unsalted butter

chicken broth

fresh lemon juice

capers

arborio rice

onion, finely chopped

Parmesan cheese, grated

broccolini

garlic, sliced

In a bowl, combine buttermilk, salt, black pepper, olive oil, rosemary, and minced garlic. Submerge the half chicken in the marinade, cover, and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

Preheat the oven to 400°F (200°C). Remove the chicken from the marinade and place it in a roasting pan. Roast for 1 hour or until the internal temperature reaches 165°F (75°C). Baste occasionally with the pan juices.

Roast the Chicken

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

Add buttermilk, butter, salt, and pepper to the potatoes. Mash until smooth and creamy.

Mash the Potatoes

In a skillet, heat olive oil over medium heat. Add sliced carrots and sauté for about 5 minutes. Add peas, salt, and pepper, and cook for another 3-4 minutes until tender.

Prepare the Peas and Carrots

In the roasting pan, after removing the chicken, add chicken stock and bring to a simmer over medium heat. Stir in butter and rosemary, and season with salt and pepper to taste.

Prepare the Jus

half chicken

buttermilk

fresh rosemary

peas

carrots, sliced

chicken stock

fresh rosemary, chopped

Chop the onion, red bell pepper, and tomato. Mince the garlic. Rinse the mussels under cold water and discard any that are open.

Prepare the Ingredients

Soak saffron threads in a small bowl with a few tablespoons of warm water to release their color and flavor.

Infuse Saffron

In a large paella pan or skillet, heat olive oil over medium heat. Add chorizo slices and cook until browned. Add onion, red bell pepper, and garlic, sautéing until softened.

Cook Chorizo and Vegetables

Stir in Arborio rice and cook for a couple of minutes. Pour in the white wine and let it evaporate. Then add fish stock, saffron water, paprika, salt, and pepper. Bring to a boil.

Add Rice and Liquids

Reduce heat to low and arrange the mussels, prawns, and fresh fish on top of the rice. Cover and simmer for about 15-20 minutes, until the rice is cooked and seafood is tender.

Add Seafood

Once the rice has absorbed the liquids, remove from heat. Stir in green peas. Let it sit for a few minutes before serving. Garnish with fresh herbs if desired.

Wild Mushroom Pappardelle

Red Wine Braised Beef Short Rib

Pei Mussels + Frites

Chef Erik’s Veal Piccata

Roasted Mount Lehman Half Chicken

West Coast Seafood Paella