APPLE, SHISO & TANGERINE YUZU VINAIGRETTE

CHAR SIU PORK BELLY BAO BUN

PLANT POWERED

FARM TO TAPAS

Rabbit Crack

* GF 23 Bacon-Onion Jam, American Cheese, Pickle, Special Sauce & Hot Honey Sweet Fries

SMASHED WAGYU SLIDERS

Apple, Shiso & Tangerine Yuzu Vinaigrette

CHAR SIU PORK BAO BUN

DENVER BEER CO (PILSNER)

RATIO (MEXICAN LAGER)

STEM (CIDER)

SUNNY D (SELTZER)

LAVENDER INFUSED VODKA

BACON - ONION JAM, AMERICAN CHEESE, PICKLE & SPECIAL SAUCE

SMASHED WAGYU SLIDER

BLUEFIN TUNA, SRIRACHA MAYO, TOBIKO & SCALLION

SPICY TUNA TACO*

KIMCHEE, PICKLED FRESNO & KOREAN CHILI AIOLI

KOREAN FRIED CHICKEN BAO BUN

MONGOLIAN BBQ DUCK BAO BUN

LINGER T-SHIRT

COLD BREW ESPRESSO

CODA DRIP COFFEE

TEATULIA HOT TEA

UBE ICE CREAM

Roasted Plantain, Crema de Queso Mousse, Smoked Almond & Cotija

MADUROS & CREMA

White Chocolate Mousse, Espresso Ganache & Chocolate Pearls

ITALIAN 'COFFEE' & DOUGHNUTS

Pistachio Mousse, Toasted Kataifi, Olive Oil Cake & Macerated Berries

DUBAI CHOCOLATE BOMBE

WARRE'S OTIMA 20 YEAR TAWNY PORT

In a bowl, whisk together hoisin, soy sauce, Shaoxing wine, brown sugar, honey, sesame oil, five-spice, minced garlic, grated ginger and red food coloring (if using) until sugar dissolves.

Prepare Marinade

Place pork belly strips in a shallow dish or large resealable bag. Pour half of the marinade over the pork, reserving the other half for basting and glazing. Massage to coat evenly. Marinate in refrigerator at least 4 hours, preferably overnight.

Preheat oven to 180°C (350°F). Line a roasting pan with foil and set a rack in the pan. Remove pork from marinade, letting excess drip back into bowl. Reserve marinade for glazing.

Roast pork belly on the rack for 45–55 minutes, turning and basting with reserved marinade every 15 minutes, until pork is tender and internal temp reaches ~75°C (165°F). If desired, finish under a broiler for 2–4 minutes to caramelize edges—watch carefully to prevent burning.

Let pork rest 10 minutes, then thinly slice against the grain about 3–4 mm thick. Keep warm or reheat gently before assembling bao.

In a small bowl or jar, combine tangerine juice, yuzu juice (or lemon/lime substitute), rice vinegar, light soy sauce, mirin and sugar. Whisk until sugar dissolves.

Slowly whisk in neutral oil in a steady stream to emulsify. Stir in sesame oil, finely sliced shiso leaves, salt and pepper. Taste and adjust seasoning—add a little more yuzu or tangerine for brightness, or a pinch more sugar if too tart.

Toss the julienned apple with 1–2 tablespoons of the vinaigrette to lightly coat and prevent browning. Reserve remaining vinaigrette for drizzling on assembled baos.

If using frozen bao buns, steam according to package instructions until soft and pillowy (usually 6–8 minutes). If using fresh buns, steam 2–3 minutes to warm. Keep covered with a damp towel to retain moisture.

Open each bao bun gently. Place a shiso leaf inside each bun as a base (this adds aromatic lift and prevents sogginess).

Lay 2–3 slices of warm char siu pork belly into each bun (adjust amount to preference).

Top pork with a small handful (about 1 tablespoon) of the dressed julienned apple, a few microgreens or baby cilantro, and a light drizzle (about 1 teaspoon) of the reserved tangerine-yuzu vinaigrette over each bun.

Finish with a sprinkle of toasted sesame seeds. Serve immediately while buns are warm.

store-bought or homemade bao buns (steamed)

char siu pork belly, thinly sliced (see Char Siu Pork Belly section)

apple, julienned (preferably crisp variety like Fuji)

fresh shiso leaves, whole or chiffonade

microgreens or baby cilantro (optional garnish)

toasted sesame seeds

pork belly, skin removed, trimmed into 2–3 strips (about 900 g raw)

hoisin sauce

soy sauce (light)

Shaoxing wine (or dry sherry)

brown sugar

honey

sesame oil

five-spice powder

garlic, minced

ginger, grated

red food coloring (optional for classic char siu appearance)

tangerine juice (freshly squeezed)

yuzu juice (or substitute: 2 tsp lemon + 1 tsp lime)

rice vinegar

light soy sauce

mirin

granulated sugar or agave

neutral oil (canola or grapeseed)

shiso leaves, finely sliced

salt

freshly ground black pepper

Rinse 1 cup quinoa under cold water in a fine mesh sieve. Combine rinsed quinoa and 2 cups water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes; fluff with a fork.

Cook quinoa

Preheat oven to 425°F (220°C). Toss diced sweet potato, broccoli florets, red bell pepper slices, and red onion wedges with 2 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp sea salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, tossing once halfway, until sweet potato is tender and edges are caramelized and broccoli has browned tips. If chickpeas are to be roasted for extra crispness, drain and pat 1 cup chickpeas dry, toss with 1 tbs olive oil and a pinch of salt and roast on the same tray for 15–20 minutes until crisp.

Prepare and roast vegetables

If using canned chickpeas without roasting, simply drain and rinse well. For extra flavor, pan-fry drained chickpeas in 1 tbs olive oil over medium-high heat 6–8 minutes until slightly crispy, seasoning with a pinch of salt. Toast 2 tbs pumpkin seeds in a dry skillet over medium heat 2–3 minutes until fragrant, stirring frequently; remove immediately to prevent burning. Toast sliced almonds in the same way if using, about 2 minutes.

Prepare chickpeas and seeds

In a small bowl whisk together 3 tbs tahini, 2 tbs fresh lemon juice, 1 tbs maple syrup, 1 tbs water (add more to reach desired consistency), minced garlic clove, 1 tsp soy sauce or tamari, 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust seasoning—add more lemon for brightness, maple for sweetness, or water to thin. The dressing should be creamy and pourable.

Make tahini dressing

Divide the fluffed quinoa between 2–3 bowls. Top each bowl with roasted vegetables, spinach or mixed greens, halved cherry tomatoes, sliced avocado, chickpeas, toasted pumpkin seeds and sliced almonds if using. Scatter chopped cilantro or parsley and sliced green onions over the bowls.

Drizzle each bowl with the tahini dressing (about 2–3 tbs per bowl), or serve dressing on the side. Finish with an extra squeeze of lemon and a grind of black pepper if desired. Serve warm or at room temperature.

quinoa (uncooked)

water or vegetable broth

sweet potato, peeled and diced (1/2-inch)

broccoli florets

red bell pepper, sliced

red onion, cut into wedges

olive oil

smoked paprika

ground cumin

sea salt

black pepper

baby spinach or mixed greens

avocado, sliced

cherry tomatoes, halved

fresh cilantro or parsley, chopped

green onions, thinly sliced

chickpeas (canned, drained and rinsed)

toasted pumpkin seeds (pepitas)

sliced almonds (optional)

tahini

fresh lemon juice

maple syrup or agave

water (to thin)

garlic clove, minced

soy sauce or tamari

ground black pepper

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Place the baby carrots, baby beets, halved fingerling potatoes, zucchini rounds, and red onion wedges in a large bowl.

Add 2 tbsp extra-virgin olive oil, fresh thyme, 3/4 tsp kosher salt and 1/2 tsp black pepper. Toss to coat evenly.

Spread vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway through, until vegetables are tender and caramelized at the edges.

Remove from oven and let cool slightly to warm (5 minutes). Transfer to a serving bowl; keep warm or serve at room temperature.

While the vegetables roast, arrange baguette slices on a second baking sheet. Brush each slice lightly with 1 tsp olive oil.

Toast the baguette slices in the oven (use same 425°F) for 6–8 minutes or until edges are golden and crisp. Remove and let cool slightly.

In a small bowl, combine 6 oz goat cheese, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1/2 tsp lemon zest and 1 tsp honey. Stir until smooth and spreadable. Adjust with a teaspoon of warm water or olive oil if too stiff.

Prepare Goat Cheese Spread

Spread about 1 heaping tablespoon of the herbed goat cheese onto each toasted baguette slice.

Top each crostini with a spoonful of the Farm-Fresh Tomato & Basil Salad (see that section) or a piece of roasted vegetable for variation.

Finish with a small sprinkle of sea salt flakes and a few microgreens or baby arugula on top of each crostini.

Combine the diced heirloom tomatoes, minced shallot and chiffonade basil in a small bowl.

Add 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp kosher salt and 1/4 tsp black pepper. Toss gently to combine and let sit 5–10 minutes to meld flavors.

Spoon a small amount (about 1 tablespoon) of the tomato salad onto each goat cheese crostini just before serving to avoid sogginess.

In a small bowl combine 1 cup mixed olives, 1/2 cup rinsed cannellini beans, 1 smashed garlic clove, 1/2 tsp chopped rosemary, 1/2 tsp lemon zest, 1/8 tsp crushed red pepper flakes and 1 tbsp extra-virgin olive oil.

Toss to coat, cover and let marinate at room temperature for at least 15 minutes (or up to 2 hours). Transfer to a small serving dish before plating.

Arrange the warm roasted vegetables on a large serving platter or board.

Place the herbed goat cheese crostini on the platter. Add the marinated olives & beans in a small bowl alongside.

Scatter microgreens or baby arugula and toasted walnuts over the vegetables and around the platter.

Drizzle 2 tsp balsamic reduction sparingly over the vegetables and crostini, and finish with a light sprinkle of sea salt flakes to taste.

Serve immediately so crostini remain crisp. Encourage guests to mix and match vegetables, crostini and marinated olives for a farm-to-tapas experience.

baby carrots, peeled

baby beets, trimmed

fingerling potatoes, halved

zucchini, cut into 1/2" rounds

small red onion, cut into wedges

extra-virgin olive oil

fresh thyme leaves

kosher salt

black pepper, freshly ground

baguette, sliced 1/2"

goat cheese (chevre)

fresh parsley, finely chopped

fresh chives, finely chopped

lemon zest

extra-virgin olive oil (for brushing)

heirloom tomatoes, diced

fresh basil, chiffonade

shallot, minced

red wine vinegar

mixed olives (pitted)

cannellini beans, drained and rinsed

garlic clove, smashed

fresh rosemary, chopped

crushed red pepper flakes

microgreens or baby arugula

toasted walnuts, chopped

balsamic reduction

sea salt flakes

Cut the rabbit legs and loins into 1- to 1.5-inch pieces. Pat dry with paper towels. In a medium bowl whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs honey, 1 tbs apple cider vinegar, minced garlic, thyme, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add the rabbit pieces to the marinade, toss to coat, cover and refrigerate for at least 2 hours or up to overnight to develop flavor.

Prepare and marinate

About 30 minutes before cooking, remove the rabbit from the fridge to come toward room temperature and preheat your oven to 425°F (220°C) if finishing in oven, or preheat a large heavy skillet over medium-high heat if cooking fully on stovetop.

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add 1 tbs olive oil. Remove rabbit from marinade, letting excess drip off (reserve marinade). Sear the pieces in batches so they brown without crowding, about 2 minutes per side until golden. Transfer seared pieces to a plate while you prepare the topping.

Sear the rabbit

In the same skillet used to sear (wipe if burnt), melt 2 tbs butter over medium heat. Add 1 cup panko and toast, stirring, until golden and crisp, 3–5 minutes. Remove from heat and stir in 1/2 cup finely grated Parmesan, 1 tbs toasted sesame seeds, 1 tbs finely chopped chives, 1/4 tsp crushed red pepper, 1 tsp lemon zest and 1/2 tsp salt. Taste and adjust seasoning; this mixture is the "crack"—crunchy, savory and slightly bright.

Toast breadcrumbs and combine

If you like a finer topping, pulse the cooled mixture briefly in a food processor to create a coarse crumble — don’t overprocess; you want texture.

Return the seared rabbit pieces to the skillet in a single layer. Pour the reserved marinade into the skillet and let it bubble to reduce for 1–2 minutes (if you prefer fully cooked through, spoon some of the reduced marinade over pieces). Dot 1 tbs unsalted butter over the pieces, add 1 tsp honey and 1 tsp lemon juice and spoon to glaze the meat.

Finish rabbit with glaze and topping

Sprinkle the Crunch Topping evenly over the glazed rabbit pieces, pressing gently so it adheres. If you prefer a warmed, crisp top, transfer the skillet to the preheated 425°F (220°C) oven and roast 6–8 minutes until topping is golden and rabbit registers 160°F (71°C) with an instant-read thermometer. Alternatively, cover skillet with a lid and cook on stovetop on low for 4–6 minutes until cooked through.

Remove from oven or heat, let rest 3 minutes. Garnish with microgreens or chopped parsley. Serve immediately while topping is crunchy.

rabbit leg and loin meat, boneless and trimmed

soy sauce (or tamari)

apple cider vinegar

panko breadcrumbs

butter

Parmesan cheese, finely grated

finely chopped chives

unsalted butter

microgreens or parsley for garnish

Cook diced bacon in a medium skillet over medium heat until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving 2 tablespoons bacon fat in the pan.

Add diced onion to the reserved bacon fat and sauté over medium-low heat until very soft and beginning to caramelize, about 12–15 minutes. Stir occasionally to prevent burning.

Add minced garlic and cook 30–60 seconds until fragrant. Stir in brown sugar and apple cider vinegar, scraping up any browned bits. Add water if pan looks dry.

Return the cooked bacon to the pan, reduce heat to low and simmer until mixture is thick and jam-like, about 5 minutes. Season with 1/4 tsp black pepper, adjust salt if needed. Remove from heat and set aside.

In a small bowl combine mayonnaise, ketchup, Dijon mustard, and sweet pickle relish. Mix until smooth and chill briefly. Reserve 2 tablespoons of the assembled hot honey to toss fries; add remaining hot honey to the sauce and stir to incorporate. Taste and adjust seasoning if desired.

Slice or prepare dill pickle slices and set aside for assembly.

If frying: heat vegetable oil in a deep pot to 325°F (163°C) for the first fry. If oven-roasting: preheat oven to 425°F (220°C) and line a baking sheet with parchment.

Rinse cut fries under cold water until water runs clear to remove excess starch. Dry thoroughly with kitchen towels. Toss fries with cornstarch until evenly coated.

For frying: working in batches, fry the fries at 325°F until just cooked through and pale golden, 3–4 minutes. Remove to a rack to drain. Increase oil temperature to 375°F (190°C) and fry again until crispy and golden, 2–3 minutes. Drain on paper towels. For oven: toss fries with 1–2 tbs oil, spread in a single layer and roast turning once until crisp and golden, about 30–35 minutes.

While still hot, toss fries with 2 tablespoons hot honey, smoked paprika, salt, and black pepper. Sprinkle with chopped parsley if using and keep warm until serving.

Divide the ground wagyu into 12 equal portions (about 2 oz each). Gently roll each portion into a loose ball—do not overwork meat.

Heat a large cast-iron griddle or heavy skillet over high heat until smoking. Add 1–2 tablespoons neutral oil and spread to coat.

Place 3–4 meat balls on the hot surface (do not overcrowd). Using a stiff spatula or burger press, smash each ball immediately and firmly to a thin patty (about 1/4" thick). Season the exposed top with a light sprinkle of kosher salt and freshly ground black pepper.

Cook until the edges are deeply browned and juices begin to bubble on the surface, about 2 minutes. Flip each patty, immediately top with a slice of American cheese, and cook another 30–45 seconds until cheese melts and patty is cooked through. Remove to a sheet tray and tent lightly with foil; repeat with remaining meat.

Meanwhile, butter the cut sides of the buns and toast them on the griddle until golden, about 30–60 seconds per side. Keep warm.

To assemble each slider: spread about 1 teaspoon special sauce onto the bottom bun, add one cheesy wagyu patty, 1 teaspoon bacon-onion jam, a dill pickle slice, and top with a small dollop (about 1/2 tsp) additional special sauce if desired. Cap with top bun.

Arrange sliders on a platter and serve immediately with a side of hot honey sweet fries and extra hot honey for drizzling.

Char Siu Pork Belly Bao Bun

Plant Powered

Farm To Tapas

Rabbit Crack

Smashed Wagyu Sliders

Char Siu Pork Bao Bun

Denver Beer Co (pilsner)

Ratio (mexican Lager)

Stem (cider)

Sunny D (seltzer)

Lavender Infused Vodka

Smashed Wagyu Slider

Spicy Tuna Taco*

Korean Fried Chicken Bao Bun

Mongolian Bbq Duck Bao Bun

Linger T-shirt

Cold Brew Espresso

Coda Drip Coffee

Teatulia Hot Tea

Ube Ice Cream

Maduros & Crema

Italian 'coffee' & Doughnuts

Dubai Chocolate Bombe

Warre's Otima 20 Year Tawny Port