thick cut Duroc bacon with brown sugar bourbon glaze

BOURBON BACON

blue sweet peppers, hesh parsley, tragon tartar

PAN – SEARED SCALLOPS

PAELLA

HARVEST SIZZLED BAS

CHAMPAGNE & MOET

CHANDON NIAL

Braised Beef Short Ribs

Roasted Chicken

FLATBREAD

PARMESAN TRUFFLE FRIES

Duroc bacon, lettuce, fried green tomato, pimento cheese

BLT SLIDER

SHRIMP CEVICHE

PETITE SHRIMP COCKTAIL

OYSTER SHOOTER

H&BEES KNEES

PINEAPPLE RANCH WATER

white rum, fresh juices, grenadine, dark rum floater

FISH HOUSE PUNCH

SEASONAL SANGRIA

SELECT RED OR WHITE WINE

WELL DRINKS

grape tomatoes, asparagus, mushrooms, parmesan cheese, chimichurri

ROASTED SPAGHETTI SQUASH

topped with shrimp and guajillo cream, fingerling potatoes, brussels sprouts

COASTAL RIBEYE

BRAISED BEEF SHORT RIB

peach demi glace, whipped potatoes, braised greens

DUROC PORK CHOP

Position an oven rack in the middle of the oven and preheat to 400°F (205°C). Line a rimmed baking sheet with aluminum foil for easier cleanup and place a wire rack on top of the baking sheet. The rack allows air to circulate and bacon to crisp evenly.

Prepare oven and baking sheet

Lay the thick-cut Duroc bacon slices in a single layer on the wire rack, leaving small gaps between slices so glaze can caramelize around each slice. If your slices overlap, stack at most two and leave space for air.

Arrange bacon

Bake the bacon in the preheated oven for 20 minutes. This renders fat and begins crisping the bacon but keeps it pliable so the glaze will adhere without burning.

Partially bake bacon

While the bacon bakes, combine 1 cup brown sugar, 3 tablespoons bourbon, 2 tablespoons unsalted butter, 1 tablespoon dark corn syrup (or maple syrup), 1 teaspoon apple cider vinegar, and 1 teaspoon Dijon mustard in a small saucepan.

Combine glaze ingredients

Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to dissolve the sugar. Once it simmers, reduce heat to low and let it cook 6–8 minutes until slightly thickened and glossy. Stir in 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, and 1 teaspoon red pepper flakes if using. Taste carefully; the bourbon flavor should be present but not overpowering. Remove from heat and let cool slightly for 2 minutes — it will thicken a bit as it cools.

Simmer and thicken

If you prefer minimal alcohol content, you may return the glaze to a brief higher simmer for an additional 1–2 minutes to burn off more alcohol, but be careful not to over-thicken or crystallize the sugar.

Optional alcohol note

After the initial 20 minutes of baking, remove the tray from the oven. Using a silicone brush or spoon, generously brush the bourbon brown sugar glaze onto the top side of each bacon slice. Return the bacon to the oven and continue baking for another 6–10 minutes, watching closely so the glaze caramelizes but does not burn. Total baking time should be 26–30 minutes depending on thickness and your preferred crispness.

Glaze the bacon

For a deeper, sticky coating, remove the bacon again when the glaze begins to set (about halfway through the second bake), brush a thin second layer of glaze, and return for an additional 2–4 minutes until glossy and bubbling.

Second glaze (optional)

When the bacon is richly caramelized and crisped to your liking, remove from the oven and let rest on the rack 2–3 minutes — the glaze firms as it cools. Transfer slices to a serving platter. Sprinkle lightly with toasted sesame seeds and chopped chives or parsley if desired. Serve warm or at room temperature.

Rest and finish

thick-cut Duroc bacon slices

brown sugar (light or dark)

good-quality bourbon

unsalted butter

apple cider vinegar

Dijon mustard

dark corn syrup (or maple syrup)

black pepper, freshly ground

kosher salt

red pepper flakes (optional, for heat)

toasted sesame seeds (optional)

finely chopped chives or parsley (optional)

Pat the scallops very dry with paper towels. Remove and discard the side muscle if present. Season both sides lightly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. If using, very lightly dust both sides with the 2 tbs flour and shake off excess — this helps create a brown crust but is optional.

Prepare scallops

Heat a heavy skillet (preferably stainless steel or cast iron) over high heat until smoking hot. Add 1 tbs neutral oil and swirl to coat. Add the scallops in a single layer without crowding (work in two batches if needed). Sear undisturbed 1.5–2 minutes until a deep golden crust forms. Flip scallops and add 2 tbs unsalted butter to the pan. Tilt the pan and spoon melted butter over the scallops as they finish cooking about 1–1.5 minutes more (internal opaque center). Remove to a warm plate and tent lightly while finishing remaining scallops.

Sear scallops

Prepare peppers by removing stems and seeds, then finely dice to yield about 2 cups. In a medium bowl combine the diced blue/sweet peppers, 1 tbs minced shallot, 1 tbs extra-virgin olive oil, 2 tsp lemon juice, 1 tsp salt, and 1 tsp black pepper. Toss to combine and let sit 10–15 minutes at room temperature to marry flavors. Taste and adjust salt/lemon if needed.

Combine 1 cup finely chopped flat-leaf parsley, 1 tsp lemon zest, 1 tsp olive oil and 1 tsp fine sea salt in a small bowl. Toss gently — this will be used to finish the dish and add fresh herb brightness. Keep covered in refrigerator until plating.

In a small bowl mix 1 cup mayonnaise with 2 tbs minced cornichons, 1 tbs chopped capers, 2 tbs chopped fresh tarragon, 1 tsp Dijon mustard, 1 tsp lemon juice, 0.5 tsp black pepper and 0.25 tsp salt. Adjust seasoning to taste. Chill until service; texture should be thick enough to spoon or dollop.

Rewarm scallops briefly in the hot skillet for 10–15 seconds if needed (do not overcook). Spoon a tablespoon of tarragon tartar onto each plate or serve as a small quenelle alongside. Place 3 scallops per plate (for 4 servings) atop a small smear or mound of blue sweet pepper relish. Sprinkle a light pinch of the hesh parsley mixture over the scallops and around the plate. Garnish with microgreens and a lemon wedge. Serve immediately so scallops remain hot and crusty.

dry sea scallops (U/10 or U/12)

fine sea salt

freshly ground black pepper

all-purpose flour (for light dusting, optional)

neutral oil (grapeseed or vegetable)

blue (or sweet) bell peppers

shallot, finely minced

extra-virgin olive oil

lemon juice

black pepper

flat-leaf parsley (hesh/large parsley), finely chopped

lemon zest

mayonnaise

cornichons or dill pickles, finely minced

capers, rinsed and chopped

fresh tarragon, finely chopped

microgreens or extra parsley for garnish

lemon wedges

Pat chicken thighs dry with paper towels. Combine smoked paprika, kosher salt, and black pepper and rub evenly over chicken. Let rest at room temperature for 15 minutes while you prepare other ingredients.

Season chicken

Heat a 14-inch paella pan or large skillet over medium-high heat. Add 2 tablespoons olive oil. Place chicken thighs skin-side down and sear until deep golden brown, about 6–8 minutes. Flip and brown the other side 3–4 minutes. Transfer chicken to a plate and set aside. Reserve rendered fat in the pan.

If using chorizo, add it to the pan with the reserved fat and cook 2–3 minutes until it releases oil and begins to brown. Transfer chorizo to the plate with chicken.

Add remaining 2 tablespoons olive oil to the pan if needed, reduce heat to medium. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and sliced red pepper and cook 2–3 minutes until softened.

Stir in tomato paste and cook 1 minute to remove rawness, scraping browned bits from the pan. Add halved grape tomatoes and cook 2 minutes until they just start to break down.

While the aromatics cook, bloom saffron: place saffron threads in a small bowl with 2 tablespoons hot water and let steep 5 minutes.

Add the rice to the pan and stir to coat the grains with the tomato-onion mixture, toasting 1–2 minutes.

Deglaze the pan with the white wine, scraping up any browned bits, and let the alcohol reduce for 1 minute.

Pour in the hot chicken stock and the saffron with its soaking liquid. Stir once to distribute ingredients evenly. Return the seared chicken and chorizo (if using) to the pan, nestling the pieces into the rice, skin-side up. Do not stir after this point.

Bring to a gentle simmer over medium heat. Reduce heat to maintain a low simmer and cook uncovered 18–20 minutes, or until rice is nearly tender and most liquid has been absorbed. If the surface is drying too quickly and rice still firm, add up to 1/2 cup hot stock or water and continue cooking.

About 5 minutes before the end of cooking, scatter the frozen peas over the rice and tuck the grape tomato halves (if you prefer fresher texture, reserve a few for garnish) into the rice surface so they warm through and finish cooking with the rice.

While the paella finishes, make the grape tomato compuesta: in a small bowl combine the remaining halved grape tomatoes (if any left raw), chopped parsley, lemon juice, a pinch of flaky sea salt, and the cooked chorizo bits (optional). Toss gently to combine. This compuesta adds bright fresh flavor and can be spooned over finished paella.

Once rice is tender and liquid absorbed, remove the pan from heat. Cover loosely with aluminum foil or a clean kitchen towel and let rest 5–8 minutes to finish steaming and set the socarrat (the toasted bottom).

Spoon the tomato compuesta over the chicken and rice or serve on the side. Sprinkle chopped parsley and flaky sea salt over the paella and arrange lemon wedges around the pan.

Serve warm straight from the pan, encouraging diners to squeeze lemon over their portions.

bone-in, skin-on chicken thighs

smoked paprika (preferably pimentón)

Spanish chorizo (optional), sliced 1/4-inch

small yellow onion, finely diced

garlic cloves, minced

red bell pepper, thinly sliced

short-grain paella rice (or Arborio if unavailable)

dry white wine

low-sodium chicken stock, hot

saffron threads

hot water (for blooming saffron)

grape tomatoes, halved

tomato paste

fresh parsley, chopped

fresh lemon juice

frozen peas

lemon wedges (for serving)

extra parsley for garnish

flaky sea salt

Remove all cheeses from the refrigerator 30–45 minutes before serving so they come to room temperature. This enhances flavor and texture.

Bring cheeses to temperature

Slice the Manchego into 1/4-inch wedges or chunks for easy picking. Arrange Brie whole or cut a wedge to expose the creamy interior. Crumble or spoon the blue cheese into a small dish or form a small log for presentation.

Thinly slice the cured chorizo or salami on a slight diagonal. Fan some slices and loosely fold others into rolls for variety on the plate.

Wash and dry grapes. Leave on small stems or remove as preferred. Arrange in small clusters on the board.

If using fresh figs, halve them. If dried, slice into bite-size pieces. Fan or group them near the cheeses that pair well (Manchego and fig jam are classic).

Thinly slice the pear just before plating to prevent browning. Arrange slices in a fanned stack or scattered near the soft cheeses.

Place Marcona almonds or mixed nuts in a small bowl or scatter sparingly around the board to provide crunch.

Spoon fig jam or quince paste into a small ramekin. Place near cheeses that pair well, leaving a butter knife or small spreader available.

Pour honey into a small dip bowl or drizzle a thin stream over the Brie wedge just before serving for a glossy, sweet finish.

Lightly toast baguette slices until golden and slightly crisp. Allow to cool briefly so they do not steam the cheeses when placed on the board.

Arrange crackers in small stacks or fanned groups to provide easy access and visual contrast.

Heat a small heavy skillet (cast iron preferred) over medium-high heat until hot. Add olive oil and 1 tablespoon butter. When the butter foams and just begins to brown, add 1/2-inch thick slices of Manchego (or a firm Basque cheese). Sear 1–1.5 minutes per side until a golden, caramelized crust forms. Transfer seared slices to a small warmed plate or ramekin near the board. Sprinkle with a pinch of flaky sea salt and a grind of black pepper. This creates a warm, sizzled accent labeled 'Harvest Sizzled Bas'.

Sizzle the Manchego (optional warm accent)

For a warm, gooey option, preheat oven to 375°F (190°C). Place a small Brie round on a baking sheet, drizzle with 1 teaspoon honey and top with a thyme sprig. Bake 8–10 minutes until the center is softened but the cheese still holds shape. Transfer to the board with a small knife for spreading.

Sizzle the Brie (optional baked alternative)

In the skillet after searing (if still hot), add remaining 1 tablespoon butter and a couple thyme sprigs, swirling to melt and infuse the butter. Spoon the herbed butter over the warm cheese slices for extra gloss and aroma.

Scatter remaining thyme sprigs around the board for aroma. Finish the board with a few additional flakes of sea salt on the sizzled cheese and a light crack of black pepper over exposed cheese surfaces.

Select a large wooden board or platter. Start by placing the cheeses spaced apart to create visual anchors: Brie, Manchego, blue cheese. If you prepared a warm Manchego or baked Brie, place them close to each other for easy identification.

Add small bowls or ramekins for honey and fig jam near the soft cheese and Manchego. Position the cured meats in one or two clusters, tucking slices into folds or fans.

Fill in gaps with grapes, figs, and pear slices. Scatter nuts around the board and tuck crackers and toasted baguette slices at the edges so guests can reach them easily.

Add the warm seared Manchego slices (if made) on a small warmed plate or directly on the board next to a ramekin of herbed melted butter from the skillet. Label that area as 'Harvest Sizzled Bas' if desired.

Provide cheese knives and spreaders for each cheese, small spoons for jams and honey, and toothpicks or small forks for meats and fruit. Serve immediately so the warm components are enjoyed at their best.

Recommend pairing: a dry white wine (Txakolina or Albariño), a light red (Garnacha), or a crisp cider to complement the Basque-themed cheeses and sizzle.

Aged Manchego or Basque-style hard sheep's milk cheese

Triple-cream or soft-ripened cheese (e.g., Brie)

Mild blue cheese (e.g., Gorgonzola dolce)

Cured Basque-style chorizo or similar dry salami

Seedless grapes (red or green), washed and stemmed

Fresh figs or dried figs, halved if fresh

Pears, thinly sliced (firm variety like Bosc)

Roasted Marcona almonds or toasted mixed nuts

Honey (preferably mild blossom or chestnut honey)

Fig jam or quince paste (membrillo), sliced

Baguette, thinly sliced and lightly toasted

Artisan crackers (mixed shapes)

Unsalted butter

Olive oil

Fresh thyme sprigs

Cracked black pepper

Flaky sea salt

Place a Champagne flute in the refrigerator (or freezer for 10 minutes) to chill. Ensure your Champagne and Moët (if using both) are well chilled (40–45°F / 4–7°C).

Chill glass and ingredients

Place 1 sugar cube on a small spoon or in the bottom of the chilled flute. Add 2 dashes of Angostura bitters directly onto the sugar cube so it soaks through and releases aroma and color.

Prepare sugar cube

If you prefer a classic Champagne Cocktail profile, add 1/2 tablespoon (about 7–8 ml) cognac over the sugar cube to gently dissolve it and add depth. Swirl briefly so the cognac coats the sugar; do not overfill the glass.

Optional cognac rinse

Slowly pour 1/2 cup (120 ml) chilled Champagne into the flute down the side to preserve bubbles. If using Moët separately, top with 1/2 cup (120 ml) Moët & Chandon so the total liquid is about 1 cup (240 ml). Pour gently to minimize foam and avoid overflow.

Add Champagne and Moët

Twist a lemon peel over the glass to release oils, run it around the rim, then drop the twist into the flute. Optionally, add a halved macerated fresh strawberry on the rim or inside the glass for a touch of fruit. Serve immediately while effervescent.

Garnish and serve

For a lighter variation, omit the cognac and use only Champagne + Moët. For a fruitier profile, muddle one small strawberry with a drop of sugar and spoon a little into the flute before adding Champagne. Always pour slowly to preserve effervescence.

Notes and variations

Brut Champagne or quality dry sparkling wine

Moët & Chandon (or other Champagne) — optional substitute for part of the champagne

Sugar cube

Angostura bitters

Cognac (for classic champagne cocktail; optional)

Lemon twist (for garnish)

Fresh strawberries (optional garnish / macerated)

Place a champagne flute or coupe in the freezer for 5–10 minutes, or fill it with ice and cold water while you prepare the cocktail to ensure the drink stays chilled.

Chill glass

In a mixing glass or small pitcher, combine the elderflower liqueur (0.5 oz), fresh lemon juice (0.5 oz), and simple syrup (0.25 oz). Add the ice and stir briskly for about 10–15 seconds to slightly dilute and chill the mixture.

Mix base

Empty the ice/water from your chilled flute or remove it from the freezer. Using a fine strainer or julep strainer, strain the chilled liqueur–lemon mixture into the flute, leaving behind any large ice shards.

Strain

Slowly pour 4 oz of brut sparkling wine down the side of the flute so it gently combines with the liqueur mixture without excessive foaming. Pour steadily to preserve bubbles and avoid overflow.

Top with sparkling wine

Gently slap the mint sprig between your palms to release aroma and place it on top or alongside the rim. Express a lemon twist over the drink to release oils, rub the rim with the twist if desired, then drop it into the glass. Serve immediately while effervescent.

Brut sparkling wine (e.g., Chandon)

Elderflower liqueur (e.g., St-Germain)

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Mint sprig (for garnish)

Pat the short ribs dry with paper towels. Trim any excessive loose fat, but leave a bit for flavor. Season all sides generously with the kosher salt and freshly ground black pepper. Lightly dust each rib with the tablespoon of all-purpose flour, shaking off excess. The light flour helps with browning and thickening the sauce.

Trim, season and flour

Preheat the oven to 325°F (163°C). Heat a large Dutch oven or ovenproof heavy pot over medium-high heat. Add the 2 tablespoons neutral oil and 1 tablespoon butter. When the fat is shimmering and butter has melted, place the short ribs in a single layer, leaving space between pieces. Sear without moving for 3–4 minutes until well browned, then turn and brown all sides (another 3–4 minutes per side). Work in batches if necessary to avoid overcrowding. Remove seared ribs to a plate and set aside.

Preheat and sear

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Add the smashed garlic and tomato paste; cook, stirring constantly, for 1–2 minutes until the tomato paste darkens and the garlic is fragrant.

Bourbon Bacon

Pan – Seared Scallops

Paella

Harvest Sizzled Bas

Champagne & Moet

Chandon Nial

Braised Beef Short Ribs

Roasted Chicken

Flatbread

Parmesan Truffle Fries

Blt Slider

Shrimp Ceviche

Petite Shrimp Cocktail

Oyster Shooter

H&bees Knees

Pineapple Ranch Water

Fish House Punch

Seasonal Sangria

Select Red Or White Wine

Well Drinks

Roasted Spaghetti Squash

Coastal Ribeye

Braised Beef Short Rib

Duroc Pork Chop