vanilla creme anglaise, caramelized dulce de leche, Chantilly cream

Little Beast Bread Pudding

pimento cheese, maple butter, blueberry jam

House Cured Ham & Biscuits

Belgian Chocolate Pudding

Southern Mac & Cheese

dukkah, creme fraiche, cilantro, hazelnut, sesame seeds, pistachios

Maple Syrup Glazed Carrots

herb whipped tofu, sweet soy dressing, scallion, edamame

Crispy Brussels Sprouts

toasted sesame seeds, garlic, Calabrian chili ranch

Toasted Garlic-Parsley Fries

Butternut squash purée, crispy bibimbap, Gochujang, miso, crunchy slaw

Scottish Salmon

Sauce chasseur, mushroom, tomato, shallot, white wine, tarragon, haricot verts, cheesy potato croquettes

Grilled Flat Iron Steak

Butter toasted spaetzle, sauerkraut, mustard creme, apple butter

Pork Porterhouse

Toasted butter beans, tomato ragu, parmesan

Creamy Polenta with Grilled Artichoke

White bean, house made turkey chorizo, tomato, red onion, green olives, peppers, sherry

Grilled Spanish Chicken

dry aged prime beef, tomato onion jam, lettuce, 1000 island, house pickles

Little Beast Burger

tasso ham, mushrooms, onion, tarragon, scallion, pernod, parmesan grits

Shrimp & Grits

white bean, rapini, pork sausage, sofrito, parmesan

Italian Sausage Ragù

Treviso, endive, little gem, marinated feta, shallot, Fresno, dehydrated kalamata olives, radish, orange segments, caramelized citrus vinaigrette

Winter Lettuce Salad

fennel, apple, shaved brussels sprouts, breadcrumbs, goat cheese Caesar dressing

Wild Arugula Caesar

Butternut Squash Puree Soup

Chicken Liver Mousse

harissa, garlic, tahini, za’atar pita chips

Caramelized Carrot Hummus

Marinated Olives

House Bread & Spread

Passion Fruit, Cucumber, Citrus, Phony White Negroni, Topo Chico, N/A Orange Bitters

Passion Project

Phony Mezcal Negroni, Thyme Shrub, Orange

Turn Back Thyme

Preheat oven to 350°F (175°C). Butter a 9x9-inch or similar baking dish. Place the cubed brioche in a large bowl or directly in the prepared dish.

Prepare and soak

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream and 2 tablespoons granulated sugar. Warm over medium heat until just steaming — do not boil. Remove from heat and stir in 2 tablespoons melted butter and 2 teaspoons vanilla extract.

In a separate bowl, whisk together 4 whole eggs and 1 egg yolk with 1 teaspoon fine sea salt until combined. Slowly temper the warm milk mixture into the eggs by whisking and adding the milk in a thin steady stream. Pour the custard evenly over the bread cubes, pressing gently to submerge most pieces. Let sit 20–30 minutes to absorb; if time permits, cover and refrigerate up to 2 hours for deeper soak.

Bake the pudding in the preheated oven for 35–40 minutes, or until the edges are set and the center registers about 170°F (77°C) or springs back slightly. If the top browns too quickly, tent with foil for the last 10 minutes. Remove from oven and let rest 10 minutes before serving.

While the pudding bakes, make the caramelized sauce. In a small skillet over medium heat, melt 1 tablespoon butter with 2 tablespoons dark brown sugar until the sugar dissolves and begins to bubble lightly, about 2 minutes.

Stir in 1 cup dulce de leche and cook, stirring, until the sauce is glossy and slightly thinner, about 2–3 minutes. Remove from heat and whisk in 1 teaspoon flaky sea salt. Taste and adjust salt or sweetness. Keep warm or reheat gently before serving.

Combine 1 cup whole milk and 1 cup heavy cream in a saucepan with the scraped seeds and pod of 1 vanilla bean (or 1 tsp extract). Heat until just simmering, then remove from heat and let steep 10 minutes if using bean pod.

In a bowl, whisk 4 egg yolks with 1 tablespoon granulated sugar until pale. Slowly pour the warm milk mixture into the yolks in a thin stream, whisking constantly to temper. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil.

Strain the anglaise through a fine-mesh sieve into a clean container, discard the vanilla pod, and chill if not serving immediately. Keep refrigerated up to 3 days.

Chill a mixing bowl and beaters if possible. Whip 1 cup very cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract on medium-high speed until soft peaks form. Do not overwhip; stop when peaks hold but are still creamy. Refrigerate until ready to plate.

Spoon or slice warm bread pudding onto plates. Drizzle a generous 2–3 tablespoons (or to taste) of the warm caramelized dulce de leche over each portion.

Ladle about 1/4 cup vanilla crème anglaise alongside or over the pudding for richness and balance.

Top each serving with a dollop (about 2 tablespoons) of Chantilly cream. Finish with a light dusting of powdered sugar if desired and a tiny pinch of flaky sea salt on the caramel for contrast.

Serve warm. Leftover pudding can be refrigerated and gently reheated; reheat in a 325°F oven until warmed through and refresh the sauces and cream before serving.

day-old brioche or challah, cut into 1-inch cubes

whole milk

heavy cream

large eggs

egg yolk

granulated sugar

vanilla extract

fine sea salt

unsalted butter, melted

prepared dulce de leche (store-bought or homemade)

dark brown sugar

unsalted butter

flaky sea salt

vanilla bean, split and scraped (or 1 tsp extract)

large egg yolks

heavy cream, very cold

powdered sugar

butter (for greasing)

powdered sugar (optional, for dusting)

In a bowl, whisk together kosher salt, brown sugar, pink curing salt, cracked black pepper, garlic powder and smoked paprika. Stir in enough water to dissolve salts and sugar (about 1 liter) to make a brine.

Prepare cure

Place the pork in a nonreactive container or heavy-duty zip-top bag. Pour brine over pork, add thyme sprigs, making sure meat is submerged. Refrigerate for 4 to 5 days, turning daily to ensure even curing.

After curing, remove pork from brine, rinse thoroughly under cold water, and pat dry. Optional: brush surface with a little oil and roast at 275°C (135°C) until internal temperature reaches 145°F (63°C) — approximately 1 to 1.5 hours depending on size. Alternatively, simmer gently or smoke until 145°F (63°C). Cool, refrigerate, then thinly slice before serving. (Note: if pressed for time, use 300 g of pre-cooked, store-bought ham sliced thin.)

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

In a large bowl, whisk together flour, baking powder, baking soda, and sea salt until evenly combined.

Cut the very cold cubed butter into the flour mixture using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Make a well in the center and pour in cold buttermilk. Gently fold with a spatula until a shaggy, slightly sticky dough forms; do not overmix.

Turn dough onto a lightly floured surface, fold a couple times to create layers, then pat or roll to about 1-inch (2.5 cm) thickness. Use a 2.5-inch round cutter to cut biscuits, pressing straight down without twisting. Re-roll scraps and cut more biscuits.

Place biscuits on prepared sheet about 1 inch apart for slightly crisp sides. Brush tops with heavy cream. Bake 12–15 minutes until golden brown and risen. Remove and keep warm.

In a medium bowl, beat softened cream cheese until smooth. Stir in mayonnaise until combined.

Fold in grated cheddar, chopped pimentos, Worcestershire sauce, hot sauce, salt and pepper. Taste and adjust seasoning. For a smoother spread, pulse briefly in a food processor, but keep some texture. Chill until ready to assemble.

In a small bowl, beat room-temperature butter with maple syrup and salt until light and fluffy, about 1–2 minutes with a hand mixer or vigorous whisk. Transfer to a small serving dish and chill slightly to firm up if needed.

In a small saucepan over medium heat, combine blueberries, sugar and lemon juice. Cook, stirring occasionally, until berries break down and mixture thickens, 8–10 minutes. If mixture is too dry, add the teaspoon of water.

Mash slightly with a spoon or potato masher to desired chunkiness. Remove from heat and cool. Chill before serving; jam will thicken more as it cools.

If desired, split warm biscuits and toast cut faces in a skillet with 1 tbsp butter until golden, about 1–2 minutes per side.

Spread a generous spoonful of pimento cheese on the bottom half of each biscuit.

Top pimento cheese with 2–3 thin slices of house-cured ham (about 40–50 g per biscuit).

On the top half of the biscuit, spread a thin layer of maple butter, then a small dollop (about 1 tsp) of blueberry jam. The maple butter and jam provide sweet-umami contrast to the savory ham and cheese.

Close the biscuit, garnish with a sprinkle of snipped chives, and serve immediately.

pork loin or boneless pork butt (for curing)

kosher salt

brown sugar

pink curing salt (Prague powder #1)

black pepper, cracked

garlic powder

smoked paprika

fresh thyme sprigs

water (for brine mix)

all-purpose flour

baking powder

baking soda

unsalted butter, very cold, cubed

buttermilk, cold

heavy cream (for brushing)

sharp cheddar cheese, freshly grated

cream cheese, softened

mayonnaise

jarred pimentos, drained and chopped

Worcestershire sauce

hot sauce

salt

freshly ground black pepper

unsalted butter, room temperature

pure maple syrup

fresh or frozen blueberries

fresh lemon juice

water (if needed)

house-cured ham, thinly sliced (cooked)

fresh chives, finely snipped

butter (optional, for toasting)

In a medium bowl whisk together the granulated sugar, cocoa powder, cornstarch, and fine sea salt until evenly combined and there are no lumps.

Prepare dry ingredients

In a medium saucepan combine the whole milk and 1 cup heavy cream. Warm over medium heat until it just begins to steam and small bubbles form at the edges (do not boil).

Warm dairy

Place the 4 egg yolks in a bowl and whisk. Slowly pour about 1/3 cup of the warm milk mixture into the yolks in a thin stream while whisking constantly to temper and raise their temperature.

Temper yolks

Pour the tempered yolks back into the saucepan with the remaining warm milk. Whisk in the dry sugar/cocoa/cornstarch mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and making sure to scrape the bottom and sides, until the mixture thickens and coats the back of the spoon, about 6–8 minutes. Do not let it boil violently; a gentle simmer is fine.

Combine and thicken

Remove the saucepan from the heat. Add the chopped Belgian chocolate and the cold butter pieces to the hot custard. Let sit for 1 minute to soften, then whisk until smooth and glossy. Stir in the vanilla extract. If there are any small lumps, pass the pudding through a fine-mesh sieve into a clean bowl.

Melt chocolate

Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until fully set (3–4 hours is ideal).

Cool

Chill a medium mixing bowl and whisk (or beaters) for 10 minutes in the freezer. Pour 1 cup cold heavy cream into the bowl, add the confectioners' sugar and 1/2 tsp vanilla. Whip on medium-high speed until soft to medium peaks form — the cream should hold shape but still be silky. Do not overwhip to avoid graininess.

Make Chantilly cream

Spoon or pipe the chilled Belgian chocolate pudding into serving dishes. Top each with a generous dollop or swirl of Chantilly cream.

Assemble

Sprinkle a small pinch (about a light pinch to 1/4 tsp per 4 servings total) of Maldon sea salt flakes over the Chantilly cream or directly on the pudding to enhance the chocolate flavor. Serve chilled.

Finish with Maldon salt

unsweetened Belgian (or high-quality) dark chocolate, finely chopped

unsweetened cocoa powder

cornstarch

unsalted butter, cold, cut into small pieces

heavy cream (for Chantilly)

confectioners' (icing) sugar

vanilla extract (for Chantilly)

Maldon sea salt flakes

Preheat the oven to 350°F (175°C) if you plan to bake the mac & cheese with topping; otherwise you can skip oven steps. Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt.

Add 1.5 cups elbow macaroni to the boiling water and cook 1–2 minutes less than the package's al dente time (usually about 7–8 minutes) so it finishes cooking in the sauce. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, combine 1/2 teaspoon ground black pepper and 1 teaspoon paprika in a small bowl; this will be added to the sauce for seasoning and color.

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foamy, add 3 tablespoons all-purpose flour and whisk constantly for 1.5–2 minutes until the raw flour smell is gone and the mixture turns slightly golden (this cooks the flour).

Make the roux

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream in a few additions to prevent lumps. Continue whisking until smooth. Bring the mixture to a low simmer (do not boil vigorously) and cook, stirring frequently, for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Add milk and cream

Reduce heat to low. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 3/4 teaspoon salt, and the prepared paprika/pepper mix. Taste and adjust seasoning if needed.

Season the sauce

Remove the saucepan from heat. Gradually stir in 1.5 cups shredded sharp cheddar, 3/4 cup shredded Monterey Jack, and 1/2 cup grated Parmesan in small handfuls, stirring until each addition melts and the sauce becomes smooth and glossy. If the sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water (add a tablespoon at a time) to reach desired consistency.

Incorporate the cheeses

Add the drained elbow macaroni to the cheese sauce and gently fold until all the pasta is evenly coated. Taste and adjust salt, pepper, or paprika as needed.

Combine pasta and sauce

If baking: transfer the mac & cheese to a lightly buttered 8x8-inch (or similar) baking dish. In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 teaspoon paprika. Sprinkle the breadcrumb mixture evenly over the top.

Bake in the preheated 350°F (175°C) oven for 15–18 minutes until bubbly and the topping is golden. For extra browning, run under the broiler 1–2 minutes while watching closely.

If not baking: simply serve the mac & cheese immediately from the saucepan, optionally sprinkling the paprika on top for color.

Let rest 5 minutes before serving to thicken slightly, then serve warm.

elbow macaroni

kosher salt (for pasta water)

ground black pepper

paprika

Dijon mustard

salt (for sauce)

shredded sharp cheddar cheese

shredded Monterey Jack cheese

grated Parmesan cheese

panko breadcrumbs

melted butter

extra paprika (for sprinkling)

Preheat oven to 400°F (200°C). Peel the carrots and trim tops, leaving similar thickness for even cooking; if carrots are large, halve lengthwise. Pat dry.

Prepare carrots

Place carrots on a rimmed baking sheet, toss with 1 tablespoon melted butter, 2 tablespoons water, a pinch of salt and pepper. Roast for 18–25 minutes until tender and edges begin to caramelize (time depends on thickness).

Roast carrots

While carrots roast, combine 2 tablespoons maple syrup, 1 teaspoon honey, 1 teaspoon lemon juice, remaining 1 tablespoon butter, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over low heat. Warm and stir until butter melts and glaze is slightly thickened, about 2–3 minutes. Do not boil.

Make glaze

When carrots are tender, remove from oven and transfer to a medium sauté pan or keep on baking sheet. Pour the warm maple glaze over the hot carrots and toss gently to coat. Return to oven for 3–4 minutes to set the glaze and intensify caramelization. Remove and let cool slightly.

Glaze carrots

In a dry skillet over medium heat, toast 3 tablespoons hazelnuts for 3–4 minutes, stirring, until fragrant and skins blister. Transfer to a clean cloth and rub to remove loose skins (optional). In the same skillet, toast 2 tablespoons shelled pistachios for 1–2 minutes, then add 1 tablespoon sesame seeds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds and 1 teaspoon fennel seeds (if using). Toast another 1–2 minutes until seeds are aromatic. Remove from heat and let cool slightly.

Toast and grind dukkah components

Coarsely chop or pulse the cooled toasted nuts and seeds in a food processor or with a mortar and pestle until you have a coarse crumbly mixture — do not over-process to a paste. Transfer to a bowl and stir in 1 teaspoon kosher salt. Taste and adjust salt or nut ratio as desired.

Make dukkah

In a small bowl, stir 1 cup crème fraîche with 1 teaspoon lemon zest and 1 teaspoon olive oil. Fold in 1 tablespoon of chopped cilantro and season to taste with a pinch of salt and pepper. Keep chilled until ready to serve.

Prepare crème fraîche garnish

Arrange the warm glazed carrots on a serving platter. Dollop or pipe small teaspoons of the lemony crème fraîche along the carrots.

Sprinkle a generous layer of the dukkah over the carrots, concentrating on the tops so each bite has nutty crunch. Scatter remaining chopped cilantro leaves over the dish for freshness.

Finish with an extra drizzle of good olive oil (about 1 teaspoon) and a few extra cracks of black pepper. Serve immediately so the carrots are warm and the dukkah stays crunchy.