Chocolate Kirsch Baba, Cherry Ganache, Cherry Anglaise, Steeped Cherry, Macadamia Toffee

Chocolate Kirsch Baba

Sunchoke, Rhubarb, Black Garlic, Thyme, Ramp, Oyster Mushroom

Ravioli

Green Curry Aioli, Crispy Noodle, Maple Creek Microgreen, Turmeric Shallot

Asparagus

Fingerling Potatoes

Caraway, Red Cabbage, Mustard Seed, Fried Garlic, 'Russian Dressing'

Pork Belly Bao Bun

Cacio e Pepe, Ricotta, Parmesan, Fisheye Farm Arugula

Agnolotti

White Chocolate Mousse, Lemon Curd, Pistachio, Almond

Apricot Entremet

Berry Madeleine Cake

Fisheye Farm Beets

Mojo Verde, Pepper Jam, Sourdough, Fisheye Snap Pea, Potato, Spiced Aioli, Macadamia, Brown Butter

Lobster

Grilled Cauliflower

Local Creamed Kale, Sorghum Popcorn, Last Summer's Peach, Shiitake

Berkshire Pork Chop

Dark & Stormy

Truffle Pavé, Shiitake, Pearl Onion, Huckleberry, Pistachio

Venison

Locatelli, Marigold Gastrique, Arugula, Basil, Pistachio

Michigan Strawberry

Pomodoro, Olive, Arugula Pesto, Garlic Scape, Onion, Macadamia

Walleye

Bigeye Tuna, Red Snapper, Chili, Cucumber, Lime, Herbs

Aguachile

Bunuelo

Coffee, Pomegranete, Rhubarb, Miso, Olive

Mushroom

Manhattan

Martini

White Russian

Caipirinha

In a bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5 minutes until frothy. In another bowl, mix flour, remaining sugar, and salt. Add the yeast mixture, eggs, and melted butter. Mix until smooth.

Prepare the Dough

Cover the bowl and let the dough rise in a warm place for about 1 hour or until doubled in size.

Let it Rise

Melt dark chocolate and fold it into the risen dough along with the Kirsch. Pour into greased baba molds.

Add Chocolate and Kirsch

Preheat the oven to 350°F (175°C) and bake for 20-25 minutes or until a toothpick comes out clean.

Bake

In a saucepan, heat the heavy cream until just boiling. Remove from heat.

Heat Cream

Add chopped dark chocolate to the hot cream and stir until smooth. Mix in cherry syrup and let it cool slightly.

Make Ganache

In a saucepan, combine milk and split vanilla bean. Heat until steaming.

Prepare the Base

In a bowl, whisk egg yolks and sugar until pale. Slowly add hot milk, whisking continuously.

Whisk Egg Yolks

Return the mixture to the saucepan and cook until thickened. Stir in cherry juice and strain.

Cook the Sauce

In a bowl, mix fresh cherries, Kirsch, and sugar. Let it sit for at least 1 hour to steep.

Combine Ingredients

In a saucepan, combine sugar and butter. Cook until golden brown, then stir in macadamia nuts.

Cook Toffee

Pour onto a parchment-lined tray and let it cool before breaking into pieces.

Cool and Break

all-purpose flour

active dry yeast

granulated sugar

milk

eggs

unsalted butter

dark chocolate

Kirsch (cherry brandy)

heavy cream

cherry syrup

egg yolks

vanilla bean

cherry juice

fresh cherries

sugar

macadamia nuts

In a large skillet, heat olive oil over medium heat. Add the diced sunchokes and cook until they start to soften, about 5 minutes. Add the rhubarb, black garlic, and oyster mushrooms. Season with salt and pepper. Cook for another 5-7 minutes until everything is tender. Stir in the thyme and ramps, cook for an additional 2 minutes, then remove from heat and let cool.

Prepare the Filling

Roll out fresh pasta sheets on a floured surface until thin. Place small spoonfuls of the filling about 1 inch apart on one sheet. Moisten the edges with water, then place another sheet on top and press down to seal around the filling. Cut out the ravioli with a pastry cutter or knife.

Assemble the Ravioli

Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes or until they float to the surface. Use a slotted spoon to transfer them to a serving dish.

Cook the Ravioli

Serve the ravioli hot, garnished with grated Parmesan cheese and additional thyme, if desired.

Serve

Fresh pasta sheets

Sunchokes, peeled and diced

Rhubarb, diced

Black garlic, minced

Fresh thyme leaves

Ramp, chopped

Oyster mushrooms, sliced

Olive oil

Salt

Black pepper

Parmesan cheese, grated

Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green. Remove and plunge into ice water to stop the cooking.

Blanch the Asparagus

In a bowl, whisk together mayonnaise, green curry paste, lime juice, minced garlic, and salt until smooth. Adjust seasoning to taste.

Heat oil in a pan over medium heat. Add the rice noodles in batches and fry until golden and crispy. Drain on paper towels.

Fry Rice Noodles

In a skillet, heat 2 tablespoons of oil. Add sliced shallots and turmeric powder, cooking until shallots are caramelized and golden.

Sauté Shallots

On a plate, arrange the blanched asparagus, drizzle with green curry aioli, top with crispy noodles, sprinkle turmeric shallots, and garnish with microgreens.

Plate the Ingredients

Mayonnaise

Green curry paste

Lime juice

Garlic

Rice noodles

Oil for frying

Shallots

Turmeric powder

Maple Creek Microgreens

Wash and scrub the fingerling potatoes thoroughly. Halve them lengthwise for even cooking.

Prepare the Potatoes

In a large pot, bring salted water to a boil. Add the halved fingerling potatoes and cook for about 15-20 minutes, or until tender. Drain and set aside.

Cook the Potatoes

In a large skillet, melt the unsalted butter over medium heat. Add the chopped garlic scapes and sauté for about 3-4 minutes until they soften.

Sauté Garlic Scapes

Continue to cook the butter until it starts to turn golden brown and has a nutty aroma, about 2-3 minutes.

Brown the Butter

Add the cooked fingerling potatoes to the skillet with the brown butter and garlic scapes. Toss gently to coat.

Grate the Comté cheese over the potatoes and mix gently. Season with salt and black pepper to taste.

Add Cheese and Seasoning

Remove from heat and sprinkle chopped fresh parsley over the top. Serve warm.

Garnish and Serve

Garlic Scapes

Unsalted Butter

Comté Cheese

Black Pepper

Fresh Parsley

Preheat your oven to 160°C (320°F). Season the pork belly with salt, pepper, caraway seeds, and mustard seeds. Place it in a roasting pan and roast for about 3 hours or until the meat is tender and the skin is crispy.

Prepare the Pork Belly

While the pork is roasting, thinly slice the garlic cloves. Heat the vegetable oil in a skillet over medium heat and fry the garlic until golden brown. Remove and drain on paper towels.

Make the Fried Garlic

Finely shred the red cabbage and toss it in a bowl. Add a pinch of salt and let it sit for about 10 minutes to soften.

Prepare the Red Cabbage Slaw

In a bowl, mix together the mayonnaise, ketchup, Worcestershire sauce, and hot sauce. Adjust seasoning with salt and pepper to taste.

Make the Russian Dressing

Once the pork belly is done, slice it into pieces. Steam the bao buns according to package instructions. Place a slice of pork belly in each bun, top with red cabbage slaw, a drizzle of Russian dressing, and sprinkle with fried garlic.

Assemble the Bao Buns

Serve the pork belly bao buns warm and enjoy!

Pork belly

Bao buns

Red cabbage

Caraway seeds

Mustard seeds

Garlic cloves

Vegetable oil

Ketchup

Worcestershire sauce

Hot sauce

In a clean workspace, mound the flour and create a well in the center. Crack the eggs into the well. Using a fork, gently beat the eggs, gradually incorporating the flour from the edges until a dough begins to form.

Make the Dough

Once the dough has formed, knead it by hand for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes at room temperature.

Knead the Dough

In a bowl, combine ricotta cheese, grated Parmesan cheese, freshly cracked black pepper, and a pinch of salt. Mix until well combined.

Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin. The sheets should be thin enough to see your hand through.

Roll Out the Dough

Cut the dough sheets into squares (approximately 3x3 inches). Place a small spoonful of the ricotta mixture in the center of each square. Fold the square over to form a triangle and press to seal the edges. Make sure to remove any air pockets.

Shape the Agnolotti

Bring a large pot of salted water to a boil. Add the agnolotti and cook for about 3-4 minutes or until they float to the surface. Use a slotted spoon to remove them.

Cook the Agnolotti

In a skillet, heat olive oil over medium heat and add the cooked agnolotti. Toss gently to coat. Serve topped with fresh arugula and additional grated Parmesan cheese if desired.

large eggs

ricotta cheese

grated Parmesan cheese

freshly cracked black pepper

Fisheye Farm arugula

salt

olive oil

Melt the white chocolate in a heatproof bowl. In another bowl, whip the heavy cream until soft peaks form. Soak the gelatin sheets in cold water for about 5 minutes, then dissolve in a small amount of warm water. Combine the melted chocolate with the whipped cream and gelatin. Mix until smooth and set aside.

Prepare the White Chocolate Mousse

In a saucepan, whisk together the egg yolks, granulated sugar, and lemon juice. Cook over low heat, stirring constantly until thickened. Remove from heat and whisk in the butter until smooth. Let it cool.

Make the Lemon Curd

In a bowl, combine almond flour and ground pistachios. Add the milk and mix until it forms a dough. Press the mixture into the bottom of a mold to create a base for the entremet.

Pour the lemon curd over the almond-pistachio base and let it set in the fridge for about 30 minutes. Once set, carefully spread the white chocolate mousse on top of the lemon curd. Smooth the top and refrigerate for at least 4 hours or until fully set.

Layer the Components

Once set, remove the entremet from the mold. Dust the top with powdered sugar and garnish with additional pistachios or apricot slices if desired. Slice and serve chilled.

Finish and Serve

White chocolate

Heavy cream

Gelatin sheets

Lemon juice

Granulated sugar

Egg yolks

Unsalted butter

Ground pistachios

Almond flour

Milk

Powdered sugar

Apricot purée

Preheat your oven to 350°F (175°C). In a mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually combine the dry ingredients with the wet mixture. Stir in the milk until just combined.

Prepare the Cake Batter

Pour the batter into a greased madeleine pan. Bake for 10-12 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Let it cool in the pan for a few minutes before transferring to a wire rack.

Bake the Cake

vanilla extract

baking powder

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

Prepare the Beets

On a serving platter, spread the smoked hummus evenly. Arrange the roasted beet wedges on top of the hummus.