A Tropical, Slighty Sweet Fish. Mild, Flaky and Firm

Mahi Mahi

Sustainably Caught | Tender & Succulent, with a Delicate Buttery Texture

Chilean Sea Bass

Veggie Benedict

Wild Alaskan Sockeye Salmon | Two Pasture Raised Eggs Over Easy | English Muffin | Wasabi Dressing | Hollandaise

Wild Salmon Benedict

Liege Waffle | Two Pasture Raised Eggs Over Easy | Uncured Natural Bacon | Hollandaise | Paprika

Liege Benedict

Fresh Squeezed Orange Juice

FOLK Kombucha on Tap

Fresh Brewed Lighthouse Organic Coffee

Organic Chai Tea Latte

Luscious Latte

Specialty coffee with Mocha, Cayenne, Cinnamon, Nutmeg, Vanilla, Almonds

Aztec D'oro

In a shallow dish or medium bowl whisk together the fresh lime juice, pineapple juice, honey, soy sauce, grated ginger, minced garlic and 2 tablespoons olive oil until honey is dissolved. Season with 1 teaspoon salt and 1 teaspoon black pepper and mix well.

Prepare marinade

Pat the mahi mahi fillets dry with paper towels. Place fillets in the dish with the marinade (or in a resealable bag), turning to coat. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) — the acidity will lightly cure the fish and impart tropical flavor without making it mushy.

Marinate fish

While the fish marinates, combine the diced pineapple, diced mango, red bell pepper, minced red onion, chopped cilantro and minced jalapeño (if using) in a bowl. Add 1 tablespoon fresh lime juice and 1/4 teaspoon salt, toss gently to combine. Taste and adjust seasoning. Cover and refrigerate until ready to serve so the flavors meld.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon butter or 1 tablespoon olive oil and let it shimmer. Meanwhile remove the fillets from the marinade and let excess drip off; reserve the marinade.

Preheat and prepare pan

Place fillets in the hot skillet without overcrowding. Sear for 3–4 minutes on the first side until golden-brown and the edges begin to turn opaque. Flip carefully and cook for another 2–4 minutes, depending on thickness, until the internal temperature reaches 130–135°F (54–57°C) for medium (cooked through but still moist). Total cook time ~6–8 minutes. If the fillets are thick, spoon a little of the reserved marinade into the pan and reduce for 1–2 minutes to glaze the fish (ensure it reaches a boil and reduces briefly to cook off raw marinade).

Sear the mahi mahi

Transfer cooked fillets to a warm plate and let rest 2 minutes. Top each fillet with a generous spoonful of the prepared tropical salsa. Garnish with cilantro sprigs and serve with lime wedges on the side.

mahi mahi fillets (skinless, about 6–7 oz / 170–200 g each)

fresh lime juice

pineapple juice

honey

soy sauce (or tamari)

grated fresh ginger

garlic, minced (about 2 medium cloves)

olive oil

salt

black pepper, freshly ground

fresh pineapple, diced

ripe mango, diced

red bell pepper, finely diced

red onion, finely minced

fresh cilantro, chopped

lime juice (for salsa)

salt (for salsa)

jalapeño, seeded and minced (optional)

butter (or additional olive oil)

extra lime wedges (for serving)

fresh cilantro sprigs (for garnish)

Remove sea bass from refrigerator 20 minutes before cooking to come toward room temperature. Pat fillets dry thoroughly with paper towels. Season both sides evenly with kosher salt, black pepper and lemon zest.

Prepare fish

Heat a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat until hot, about 2–3 minutes. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add fillets presentation-side down (skin-side up if skinless), spacing them so they do not touch. Sear without moving until a golden crust forms, 3–4 minutes.

Preheat pan and sear

Carefully flip fillets and reduce heat to medium. Add another tablespoon butter and remaining tablespoon olive oil to the pan. Spoon pan fat over the top of the fish (basting) and cook until center reaches 125–130°F (52–54°C) for a tender, slightly translucent finish, about 3–5 minutes depending on thickness. For thicker fillets, transfer to a 400°F (200°C) oven for 4–6 minutes to finish while still moist.

Flip and finish in pan

Transfer fillets to a warm plate and tent loosely with foil to rest while making the sauce, about 3 minutes. Resting preserves juices and carries heat to finish gently.

Rest fish

With skillet over medium heat, add the minced shallot and garlic to the remaining fond and fat in the pan. Sauté, stirring, 30–45 seconds until fragrant and translucent (do not brown). Deglaze with the white wine (or fish stock), scraping up browned bits with a wooden spoon. Bring to a simmer and reduce by half, about 2–3 minutes.

Make pan sauce

Lower heat to medium-low and whisk in remaining 3 tablespoons butter, one piece at a time, until emulsified and silky. Stir in lemon juice, heavy cream, capers and chopped parsley. Taste and adjust seasoning with flaky sea salt and a little more pepper if needed. Warm through but do not boil, 1–2 minutes.

Finish sauce

Plate each fillet and spoon a generous amount of warm sauce over and around the fish. Sprinkle with flaky sea salt and extra parsley if desired. Serve immediately with lemon wedges on the side.

Chilean sea bass fillets (skin on or off)

Kosher salt

Freshly ground black pepper

Lemon zest

Unsalted butter

Extra-virgin olive oil

Garlic cloves, minced

Shallot, finely minced

Dry white wine (or low-sodium fish stock)

Fresh lemon juice

Heavy cream

Capers, drained

Fresh parsley, chopped

Flaky sea salt

Lemon wedges

Split the English muffins and toast halves until golden. Spread 1/2 tablespoon unsalted butter total across the muffin halves while still warm (about 30–60 seconds). Keep toasted muffins warm in a low oven (90–100°C / 200°F) or covered.

Toast and butter muffins

Slice the tomato into 1/4-inch rounds (about 4–6 slices) and set aside. Halve, pit, and thinly slice the avocado; toss slices with 1 tsp lemon juice to prevent browning and keep warm at room temperature.

Prepare tomato and avocado

Heat 1 tsp olive oil in a medium skillet over medium heat. Add 2 packed cups baby spinach and sauté, stirring, until wilted (30–45 seconds). Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and keep warm.

Sauté spinach

Melt 4 tablespoons unsalted butter in a small saucepan over low heat until fully liquid and foamy. Remove from heat and let sit 1 minute; skim any white solids if desired. Keep butter warm (not hot).

Clarify butter (optional but quick)

In a heatproof bowl (or the bowl of a small blender), whisk together 2 large egg yolks and 1 teaspoon fresh lemon juice until slightly thickened. Place the bowl over a saucepan of barely simmering water (double-boiler) making sure the bowl doesn't touch the water. Whisk constantly and very slowly drizzle the warm melted butter into the yolks in a thin stream until the sauce thickens and becomes glossy (about 3–4 minutes). If using a blender, run on low and pour butter slowly through the lid opening.

Make the emulsion

Whisk in 1 teaspoon prepared basil pesto, 1/4 tsp salt, and 1/16 tsp white pepper or a pinch of cayenne. Taste and adjust seasoning. Keep the hollandaise warm (off heat) until plating; if it cools too much, briefly rewarm over the double-boiler while whisking.

Bring a medium saucepan of water to a gentle simmer (small bubbles). Add 1/4 tsp salt and 1 tsp white vinegar. Create a gentle whirlpool with a spoon and gently slip one egg at a time into the center. Poach for 2:45–3:15 minutes for a runny yolk with set whites (adjust ±15 seconds for desired doneness). Use a slotted spoon to lift eggs, blot on paper towel to remove excess water, and keep in warm water (off-heat) until plating. If you prefer over-easy eggs instead of poached, heat 1/2 tablespoon butter in a nonstick skillet over medium, crack eggs in, cook whites until mostly set (~2 minutes), flip gently and cook 10–20 seconds more for slightly runny yolks, then remove.

Poach eggs (over-easy style alternative)

Place two toasted English muffin halves (both bottoms) on each plate. On each muffin half layer: a small handful of sautéed spinach, 2–3 slices of tomato, and a few avocado slices. Gently place one poached or over-easy egg on top of each muffin stack.

Assemble

Spoon 2 tablespoons of warm pesto hollandaise over each egg, letting some run down the sides. Sprinkle a pinch of extra black pepper and 1/2 tablespoon microgreens or chopped chives over the top for color and freshness.

Sauce and finish

Serve immediately while eggs are warm and hollandaise is silky. Estimated plated time: serve within 5 minutes for best texture.

Serve

English muffins

unsalted butter

baby spinach (packed)

ripe tomato

avocado

extra-virgin olive oil

lemon juice

black pepper

pasture-raised large eggs

white vinegar

salt (for poaching water)

large egg yolks

fresh lemon juice

prepared basil pesto

white pepper or cayenne

microgreens or chopped chives

extra black pepper

Pat the sockeye salmon dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 1 tsp olive oil in a nonstick or stainless skillet over medium-high. When hot, add the salmon and sear 2–3 minutes per side (depending on thickness) until just cooked through and opaque (internal temperature ~125–130°F for medium-rare to medium). Remove to a plate and keep warm; squeeze a little lemon over the top.

Prepare and cook salmon

Split the English muffins and toast until golden. Spread 1 tbsp unsalted butter across the cut sides while hot. Keep muffins warm in a low oven (about 200°F / 95°C) if needed.

Toast English muffins

Whisk together 1/4 cup mayonnaise, 2 tbsp plain Greek yogurt, 1 tsp prepared wasabi paste, 1 tsp soy sauce, 1 tsp fresh lemon juice, 1/2 tsp honey, 1/4 tsp toasted sesame oil and 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat by adding a little more wasabi if desired. Refrigerate until ready to assemble.

Place 3 egg yolks in a heatproof bowl and whisk with 1 tbsp lemon juice, 1/4 tsp Dijon mustard and a pinch of salt. Set the bowl over (not in) a pan of barely simmering water (make sure water doesn't touch the bowl). Whisk continuously until the yolks thicken and become pale (about 2–4 minutes). Very slowly drizzle in the 6 tbsp melted hot butter in a thin stream while whisking constantly until sauce is thick and glossy. Remove from heat, whisk in 1/8 tsp cayenne and 1/4 tsp kosher salt. Keep warm; if necessary, place the bowl in a warm spot or over very low warm water. If the sauce becomes too thick, whisk in up to 1 tsp warm water to adjust consistency.

Make hollandaise (double-boiler/stovetop method)

For over-easy eggs (preferred here): heat a nonstick skillet over medium-low and add a thin film of butter or oil. Crack each pasture-raised egg into the pan, season lightly with a pinch of salt, and cook until the whites are set but the yolks are still runny, about 2–3 minutes. Flip gently and cook 10–15 seconds more for very slightly set tops, then remove. Alternatively, poach: bring a pot of water to a gentle simmer, add 1 tsp white vinegar, swirl to create a vortex, and slip each cracked egg into water; cook 3 minutes for a soft runny yolk, then scoop with a slotted spoon and drain on paper towel.

Poach or fry eggs over easy

Place the buttered toasted English muffin halves on plates. On each half, place a small handful (about 2 tbsp) of microgreens or baby arugula (optional). Flake or place half of the cooked sockeye salmon (about 4 oz) onto each muffin half. Top the salmon with one over-easy egg. Spoon 2–3 tbsp of warm hollandaise over each egg. Drizzle about 1 tbsp of wasabi dressing across the top in a thin line or dot pattern.

Assemble the Benedict

Sprinkle chopped chives (about 1/2 tbsp per serving) over the hollandaise, season with sea salt and freshly ground black pepper to taste, and serve immediately with lemon wedges on the side. Total serving suggestion: one full sandwich per person (two muffin halves topped).

Garnish and serve

wild Alaskan sockeye salmon fillet (skinless)

kosher salt

freshly ground black pepper

lemon wedges (for serving)

mayonnaise

plain Greek yogurt

prepared wasabi paste

soy sauce (low sodium preferred)

sesame oil (toasted)

unsalted butter (melted & hot)

Dijon mustard

Cayenne pepper

chives (thinly sliced)

microgreens or baby arugula (optional)

sea salt (to taste)

freshly ground black pepper (to taste)

In a medium bowl whisk together the flour, instant yeast, granulated sugar and salt. In a separate bowl combine the lukewarm milk, room-temperature milk, egg and melted butter and whisk until homogenous. Pour the wet into the dry and mix with a wooden spoon or spatula until a soft slightly sticky dough forms (about 1–2 minutes).

Make dough

Cover the bowl with plastic wrap or a clean towel and let rest in a warm place for 45–60 minutes until slightly puffy (it won't double like enriched bread). After resting, gently fold the pearl sugar into the dough with a spatula until distributed but not fully deflated. If dough is too sticky, refrigerate 10–15 minutes to firm slightly — easier to handle.

Rest and incorporate pearl sugar

Preheat your Liege-style waffle iron according to manufacturer instructions to medium-high. Lightly brush both plates with oil. Portion the dough into two equal pieces (about 3/4 cup each depending on your iron) and place one portion in the center of the hot iron. Close and cook for 3–5 minutes until deep golden brown and caramelized from the pearl sugar. Remove and keep warm on a rack while you cook the second waffle.

Preheat and cook waffles

While waffles rest or cook, preheat a skillet over medium heat. Lay the bacon strips in a single layer and sprinkle with the 1/4 tsp black pepper. Cook, turning occasionally, until crisp-tender and browned, 6–10 minutes depending on thickness. Transfer to a paper towel-lined plate to drain and keep warm.

Set up a double boiler: simmer a few inches of water in a saucepan and place a heatproof bowl (metal or glass) over it, making sure the bottom of the bowl does not touch the water. Keep water at a gentle simmer, not a boil.

Prepare double-boiler

In the heatproof bowl, whisk together the 2 egg yolks, lemon juice and 1 tsp cold water until combined and slightly thickened.

Whisk yolks

Place the bowl over the simmering water and whisk continuously. The yolks will thicken — after about 2–3 minutes they should become pale and ribbon when lifted with the whisk. Remove the bowl from the heat briefly and slowly drizzle in the warm melted butter in a thin, steady stream while whisking constantly to emulsify. If sauce becomes too thick, whisk in a teaspoon or two of warm water. Season with 1/8 tsp salt and 1/16 tsp cayenne or white pepper. Keep the hollandaise warm in a bowl placed over (not in) warm water, whisking occasionally until ready to use.

Cook and emulsify

Heat a nonstick skillet over low-medium heat and add 1 tsp butter. Crack the 2 pasture-raised eggs into the pan and cook over-easy: cook the whites until mostly set (about 2–3 minutes), season with 1/8 tsp salt and 1/16 tsp black pepper, gently flip with a spatula and cook 20–30 seconds more so yolks remain runny. Transfer eggs to a warm plate.

Place the warm Liege waffle on a plate. Top with three slices of uncured bacon (arrange as desired). Gently place the two over-easy eggs on top of the bacon. Spoon 3–4 tablespoons of warm hollandaise evenly over the eggs and bacon.

Sprinkle 1/2 tsp paprika evenly over the hollandaise for color and a hint of flavor. Garnish with microgreens or chopped chives if using.

Serve immediately while waffle is crisp, eggs are runny and hollandaise is warm. Makes 1 large serving (or 2 smaller plates if waffle is split).

all-purpose flour

instant yeast

granulated sugar

fine sea salt

milk, lukewarm (about 95–105°F / 35–40°C)

whole milk, room temperature

large egg, room temperature

unsalted butter, melted and cooled slightly

pearled (Belgian) pearl sugar

vegetable oil or neutral oil (for waffle iron)

uncured natural bacon strips

unsalted butter (for pan)

egg yolks

unsalted butter, melted and kept warm

cold water

cayenne or white pepper

paprika (sweet or smoked)

microgreens or chopped chives (optional)

Refrigerate the oranges for at least 30 minutes before juicing if you prefer cold juice. Wash the oranges thoroughly under running water and dry with a clean towel.

Check and chill

On a countertop, press each orange with the palm of your hand and roll it firmly back and forth to soften the segments inside. This makes juicing easier and yields more juice.

Roll the oranges

Cut each orange in half crosswise. Using a handheld citrus reamer or a manual/ electric juicer, juice all orange halves into a pitcher. If using a manual reamer, twist and press firmly to extract as much juice as possible. If using an electric juicer, follow the manufacturer’s directions.

If you prefer pulp-free juice, pour the freshly extracted juice through a fine-mesh strainer or sieve into a clean container, pressing with the back of a spoon to extract the remaining liquid. For pulp-included juice, skip straining.

Taste the juice. If it tastes tart or you prefer a slightly sweeter juice, dissolve the granulated sugar in the 1/4 cup cold water to make a quick simple syrup (stir until sugar dissolves). Start by adding 1 teaspoon of the syrup to the juice, stir, and taste. Add more syrup incrementally until you reach desired sweetness. Note: many fresh oranges need no added sugar.

Add ice cubes to the pitcher or directly to serving glasses to chill quickly. Stir the juice to combine and chill evenly. If you refrigerated the oranges and used no ice, serve immediately cold.

Pour the orange juice into glasses. Garnish each glass with an orange slice and a mint leaf if desired. Serve immediately for best flavor.

large navel oranges

ice cubes

orange slices

fresh mint leaves

Bring 4 liters of filtered water to a boil in a large pot. Remove from heat, add 8 tsp of tea and 1 cup granulated sugar. Stir until sugar dissolves. Steep tea 10–15 minutes (shorter for green tea). Remove tea leaves or bags and allow the sweet tea to cool to room temperature (ideally 20–26°C / 68–79°F).

Prepare and cool the sweet tea

When the tea is fully cooled (important to avoid killing the culture), pour it into a sanitized glass fermentation vessel. Add 2 cups of unpasteurized starter kombucha and gently place the SCOBY on top of the liquid. Cover the vessel with a breathable cloth secured with a rubber band or use an airlock.

Combine with starter

Store the covered vessel at stable room temperature (21–26°C / 70–79°F) out of direct sunlight for 7–10 days. Taste starting at day 5 — when it reaches a balance of tangy and slightly sweet to your preference, it’s ready for secondary fermentation. Keep a small amount (~1 cup) aside as starter for the next batch.

Primary fermentation

Thoroughly clean and sanitize the keg, lines, fittings, funnel, and any tools with a no-rinse sanitizer. Rinse if required by sanitizer instructions and drain.

Sanitize keg and equipment

If using fruit, puree or finely strain 500 ml of fruit into a clean container. If using juice, ensure it is unsweetened or at desired sweetness. For ginger or herbs, lightly bruise or slice to release flavor.

Prepare flavoring

Gently decant the fermented kombucha (leaving the SCOBY and some sediment behind) through a sanitized funnel and fine mesh strainer into the sanitized keg. Aim to transfer only clear kombucha and minimal yeast sediment to avoid off-flavors or excessive pressure development.