Rich chocolate cake with a molten center.

Chocolate Fondant

Charcuterie Board

Chef Chris Barnum-Dann's signature salmon dish.

Salmon

Cheesecake

Chocolate Lava Cake

Steak Frites

Grilled Salmon

Bruschetta

Stuffed Mushrooms

Margarita

Cucumber Basil Gimlet

Old Fashioned

Preheat your oven to 200°C (400°F) to ensure it reaches the right temperature for baking.

Preheat the Oven

Grease four ramekins with butter and dust with flour to prevent sticking. Tap out any excess flour.

Prepare the Ramekins

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water or in the microwave at short intervals, stirring until smooth.

Melt Chocolate and Butter

In a separate bowl, whisk together the granulated sugar and eggs until the mixture is pale and slightly thickened.

Mix Sugar and Eggs

Slowly pour the melted chocolate and butter mixture into the egg and sugar mixture while whisking continuously to prevent the eggs from cooking.

Combine Mixtures

Sift the all-purpose flour and salt into the chocolate mixture. Add the vanilla extract and gently fold with a spatula until just combined—do not overmix.

Add Dry Ingredients

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Fill Ramekins

Place the ramekins in the preheated oven and bake for 10-12 minutes, or until the edges are firm but the center is soft.

Bake

Remove the fondants from the oven and let them sit for 1-2 minutes. Carefully invert each ramekin onto a plate and gently tap to release the fondant. Serve immediately, optionally with a dusting of powdered sugar or a scoop of ice cream.

Cool and Serve

dark chocolate

unsalted butter

granulated sugar

large eggs

all-purpose flour

vanilla extract

salt

Gather all the ingredients and ensure they are at room temperature for better flavor.

Prepare the Ingredients

On a large wooden board or platter, start by arranging the cured meats (salami, prosciutto, and chorizo) in separate sections. You can either fold the slices or roll them for a more appealing presentation.

Arrange the Meats

Next to the meats, place the cheeses. Cut the Brie into wedges, slice the Cheddar, and crumble the Gorgonzola. Arrange them in a way that complements the meats.

Add the Cheeses

Fill in the spaces between the meats and cheeses with olives, grapes, and walnuts. This adds color and texture to the board.

Incorporate the Accompaniments

Add a pile of crackers on one side of the board. Make sure there are enough for guests to enjoy with the meats and cheeses.

Include Crackers

In small bowls, serve honey and Dijon mustard. Place these bowls on the board for easy access.

Serve with Condiments

Add any additional garnishes you desire, such as fresh herbs or edible flowers, to enhance the visual appeal of the board.

Final Touches

Serve immediately and encourage guests to mix and match the flavors as they please.

Enjoy

Cured Salami

Prosciutto

Chorizo

Brie Cheese

Cheddar Cheese

Gorgonzola Cheese

Olives (mixed)

Grapes

Walnuts

Crackers

Honey

Dijon Mustard

In a bowl, mix olive oil, minced garlic, juice from half the lemon, fresh dill, salt, and black pepper.

Prepare the Marinade

Place the salmon fillets in a baking dish and pour the marinade over them. Let them sit for at least 15 minutes.

Marinate the Salmon

Bake the marinated salmon in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Bake the Salmon

Trim the tough ends off the asparagus and place them on a baking sheet.

Prepare the Asparagus

Add the cherry tomatoes to the baking sheet with the asparagus.

Add Cherry Tomatoes

Drizzle olive oil over the vegetables, and sprinkle with salt and black pepper. Toss to coat evenly.

Season the Vegetables

Roast the asparagus and cherry tomatoes in the oven alongside the salmon for about 15 minutes, or until tender.

Roast the Vegetables

Salmon fillets

Olive oil

Lemon

Garlic cloves

Fresh dill

Salt

Black pepper

Asparagus

Cherry tomatoes

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Pour in the melted butter and mix until all crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Prepare the Crust

Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool while preparing the filling.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in 1 cup of granulated sugar and continue to mix until fully combined. Add the vanilla extract and sour cream, mixing until smooth. Finally, add the eggs one at a time, mixing on low speed after each addition until just combined.

Mix the Filling

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Bake the Cheesecake

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results before serving.

Chill the Cheesecake

In a medium bowl, combine the fresh fruit of your choice (strawberries, blueberries, or raspberries) with 2 tablespoons of granulated sugar and 1 tablespoon of lemon juice. Toss gently to coat the fruit evenly and let it sit for about 15 minutes to release juices.

Prepare the Fruit Topping

Once the cheesecake has chilled, remove it from the springform pan and transfer it to a serving plate. Top with the fruit mixture before slicing and serving.

Serve the Cheesecake

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Vanilla extract

Sour cream

Eggs

Fresh fruit (strawberries, blueberries, or raspberries)

Lemon juice

Grease four ramekins with butter and dust them with flour. Tap out any excess flour.

Prepare Ramekins

In a microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.

Melt Butter and Chocolate

In a separate bowl, whisk together the granulated sugar, large eggs, and large egg yolks until the mixture is thick and pale.

Combine Sugar and Eggs

Add the melted chocolate mixture and vanilla extract to the egg mixture. Stir until well combined.

Mix Ingredients

Gently fold in the all-purpose flour and a pinch of salt until just combined. Do not overmix.

Add Flour and Salt

Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the centers are still soft.

Let the cakes cool for 1 minute, then carefully invert each ramekin onto a plate. Dust with powdered sugar and serve warm with a scoop of vanilla ice cream.

semi-sweet chocolate chips

large egg yolks

powdered sugar

vanilla ice cream

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for 30 minutes.

Prepare the Steak

Rub the steaks with olive oil, then season generously with salt, black pepper, garlic powder, and fresh rosemary on both sides.

Season the Steak

Preheat a grill or grill pan over medium-high heat. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Grill the Steak

Remove the steaks from the grill and let them rest for 5-10 minutes before slicing.

Rest the Steak

Peel the russet potatoes and cut them into evenly sized sticks, about 1/4 inch thick.

Prepare the Potatoes

Place the cut potatoes in a bowl of cold water for at least 30 minutes to remove excess starch. Drain and pat dry.

Soak the Potatoes

In a large, heavy pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Fry the potatoes in batches for about 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle with salt and paprika to taste.

Season the Fries

Ribeye steak

Garlic powder

Fresh rosemary

Russet potatoes

Vegetable oil

Paprika

In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper until well combined.

Place the salmon fillets in a shallow dish and pour the marinade over them. Ensure that the fillets are well coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld.

Preheat your grill to medium-high heat, about 375°F (190°C).

Preheat the Grill

Remove the salmon from the marinade and discard the remaining marinade. Place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes on each side, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Grill the Salmon

Remove the grilled salmon from the grill and let it rest for a couple of minutes. Serve warm, garnished with additional fresh dill and lemon wedges if desired.

Serve

Salmon fillet

Garlic, minced

Fresh dill, chopped

Dice the fresh tomatoes into small pieces and place them in a mixing bowl.

Prepare the Tomatoes

Chop the fresh basil leaves and add them to the bowl with the tomatoes. Season the mixture with salt and black pepper.

Add Basil and Seasoning

Drizzle the balsamic glaze over the tomato and basil mixture. Gently stir to combine all ingredients and let it sit for about 10 minutes to allow the flavors to meld.

Mix with Balsamic Glaze

Cut the French baguette into 1/2 inch thick slices.

Slice the Baguette

Peel the garlic cloves and slice them in half.

Prepare the Garlic

Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush each slice with olive oil. Toast in the oven for about 5-7 minutes or until the bread is golden and crispy.

Toast the Bread

Once toasted, take the garlic half and rub it onto each slice of bread for flavor.

Add Garlic Flavor

Spoon the tomato and basil mixture generously onto each toasted baguette slice.

Top the Toasts

Optionally, drizzle a bit more balsamic glaze on top of each bruschetta for added flavor.

Drizzle with Extra Balsamic Glaze

Arrange the bruschetta on a serving platter and serve immediately while the bread is still warm.

Serve Immediately

Fresh Tomatoes

Fresh Basil Leaves

Balsamic Glaze

French Baguette

Garlic Clove

Olive Oil

Black Pepper

Preheat your oven to 375°F (190°C). This allows the mushrooms to cook evenly and develop a nice golden color.

Gently clean the mushrooms with a damp cloth to remove any dirt. Carefully remove the stems and set the caps aside. Finely chop the stems and set them aside for the stuffing.

Prepare the Mushrooms

In a mixing bowl, combine the chopped mushroom stems, cream cheese, minced garlic, grated Parmesan cheese, chopped parsley, chopped thyme, salt, and black pepper. Mix well until all ingredients are thoroughly combined and form a creamy filling.

Make the Filling

Using a spoon, fill each mushroom cap with the cheese mixture, pressing it down gently to ensure the filling stays put. Leave a small mound on top for a nice presentation.

Stuff the Mushrooms

Sprinkle the breadcrumbs evenly over the stuffed mushrooms for a crunchy topping. Drizzle the olive oil over the breadcrumbs to help them brown while baking.

Top with Breadcrumbs

Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.