Bourbon Apple Cobbler & Pineapple Peanut Coleslaw

CHIPOTLE-APRICOT BABY BACK RIBS

Herb Butter Roasted Lobster Tail, Squid Ink Pasta w/ Saffron Parmesan Cheese Sauce

LOBSTER FETTUCCINE

Pepper Seared Elk Tenderloin w/ Cumin Roasted Sweet Potatoes, Grilled Caulini, Bordelaise Sauce, Port Cherries & Beet Chips

NORTH AMERICAN ELK TENDERLOIN

Rare Sesame Seared Tuna w/ Asian Spiced Noodles, Wasabi, Soy Sauce & Pickled Ginger

SESAME SEARED AHI TUNA

Mushroom Risotto, Grilled Asparagus, Porcini Marsala Sauce & Fried Coppa Ham

BASIL PESTO GRILLED WILD ALASKAN SOCKEYE SALMON

Fresh Grapes, Fruit Compote, Olive Tapenade, Candied Nuts & Caper Berries w/ Grilled Baguette & Lavosh

ARTISAN CHEESE PLATE

Preheat your grill or oven to 300°F (150°C). Remove the silver skin from the ribs and season with salt, black pepper, garlic powder, and onion powder.

Prepare the Ribs

In a bowl, combine chipotle peppers, apricot preserves, and apple cider vinegar. Mix well to create a glaze.

Make the Sauce

Place the ribs on the grill or in the oven, bone side down. Cook for about 2.5 to 3 hours, basting with the apricot glaze every 30 minutes.

Cook the Ribs

Once the ribs are tender and have a nice glaze, remove them from the grill. Let rest for 10 minutes before cutting and serving.

Finish and Serve

In a bowl, combine the sliced apples, brown sugar, bourbon, and cinnamon. Mix well and set aside.

Prepare the Apples

In another bowl, mix flour, oats, baking powder, and a pinch of salt. Add melted butter and stir until crumbly.

Make the Topping

In a baking dish, layer the apple mixture and sprinkle the topping over it. Bake at 350°F (175°C) for 30-35 minutes until golden brown.

Assemble and Bake

In a bowl, whisk together the mayonnaise, peanut butter, and apple cider vinegar until smooth.

Mix the Dressing

In a large bowl, combine shredded cabbage, diced pineapple, and grated carrots. Pour the dressing over the top and mix well. Season with salt and black pepper to taste.

Combine Ingredients

Let the coleslaw chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.

Chill and Serve

Baby back ribs

Chipotle peppers in adobo sauce

Apricot preserves

Apple cider vinegar

Garlic powder

Onion powder

Salt

Black pepper

Apples, peeled and sliced

Brown sugar

Bourbon

Cinnamon

Flour

Oats

Butter, melted

Baking powder

Shredded cabbage

Pineapple, diced

Peanut butter

Mayonnaise

Carrots, grated

Preheat the oven to 425°F (220°C). In a small saucepan, melt the butter over medium heat and add minced garlic, parsley, and lemon juice. Place the lobster tails on a baking sheet, brush with the herb butter mixture, and season with salt and pepper. Roast in the oven for 12-15 minutes until the lobster is cooked through and opaque. Remove from oven and set aside.

Roast the Lobster

In a large pot of salted boiling water, cook the squid ink fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Prepare the Pasta

In a saucepan over medium heat, combine the heavy cream and saffron threads. Stir continuously until the cream is heated through. Gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water to reach desired consistency. Season with salt and black pepper to taste.

Make the Saffron Parmesan Sauce

In a large mixing bowl, combine the cooked fettuccine with the saffron Parmesan sauce. Toss to coat the pasta evenly. Serve the pasta on plates topped with the roasted lobster tails and garnish with additional parsley if desired.

Combine and Serve

Lobster tails

Unsalted butter

Garlic cloves, minced

Fresh parsley, chopped

Lemon juice

Squid ink fettuccine

Heavy cream

Saffron threads

Parmesan cheese, grated

Preheat the oven to 400°F (200°C). Peel and chop the sweet potatoes into cubes. Toss with olive oil, cumin, and salt. Spread on a baking sheet and roast for 25-30 minutes or until tender.

Prepare the Sweet Potatoes

Season the elk tenderloin generously with black pepper and salt. In a skillet, heat olive oil over medium-high heat. Sear the tenderloin for 4-5 minutes on each side for medium-rare. Remove from heat and let rest for 5 minutes before slicing.

Cook the Elk Tenderloin

While the elk rests, grill the caulini over medium heat for about 5-7 minutes until tender and slightly charred. Drizzle with olive oil and season with salt.

Grill the Caulini

In a small saucepan, combine dried cherries and port wine. Simmer over low heat until the cherries are plump and the sauce is slightly thickened, about 10 minutes.

Prepare the Port Cherries

On a serving plate, place a portion of cumin roasted sweet potatoes, top with sliced elk tenderloin, a side of grilled caulini, drizzle with bordelaise sauce, and finish with port cherries and beet chips for garnish.

Plate the Dish

Elk tenderloin

Sweet potatoes

Cumin

Caulini (or Broccolini)

Beet chips

Bordelaise sauce

Dried cherries (for port cherries)

Port wine

Olive oil

Cook the Asian noodles according to package instructions. Drain and rinse under cold water, then set aside.

Prepare the Noodles

In a large bowl, combine the sliced green onions, julienned carrot, and cucumber. Toss with a pinch of salt and black pepper.

Prepare the Vegetables

Coat each ahi tuna steak with sesame seeds on all sides. Heat sesame oil in a skillet over medium-high heat. Sear the tuna for 1-2 minutes on each side for rare, or longer if desired. Remove from heat and let rest.

Sear the Tuna

In a small bowl, mix together soy sauce and wasabi paste to create a dipping sauce.

Prepare the Sauce

Slice the seared tuna into thin pieces. Serve over the chilled noodles, topped with the prepared vegetables, pickled ginger, and the dipping sauce on the side.

Ahi Tuna Steaks

Sesame Seeds

Soy Sauce

Wasabi Paste

Pickled Ginger

Noodles (Asian, such as Udon or Soba)

Sesame Oil

Garlic (minced)

Green Onion (sliced)

Carrot (julienned)

Cucumber (julienned)

Black Pepper

In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, and a pinch of salt. Blend while slowly drizzling in olive oil until a thick, smooth paste is formed. Set aside.

Prepare the Basil Pesto

Season Wild Alaskan Sockeye Salmon fillets with salt and pepper. Brush the tops with the prepared basil pesto. Heat a grill to medium-high heat. Grill salmon fillets skin-side down for about 4–5 minutes, then flip and cook for another 3–4 minutes until just cooked through and lightly charred.

Grill the Salmon

In a large skillet, melt butter over medium heat. Add sliced cremini and/or button mushrooms and cook until browned and tender. Remove and set aside.

Sauté Mushrooms

In a saucepan, heat chicken or vegetable stock and keep warm. In a separate large pan, cook minced shallots in butter or olive oil until translucent. Stir in Arborio rice and cook until edges are translucent.

Prepare Risotto Base

Begin adding warm stock one ladle at a time, stirring frequently and letting the stock absorb before adding more. Continue this process for about 20–25 minutes until the rice is creamy and al dente.

Cook the Risotto

Stir in the cooked mushrooms, grated Parmesan cheese, a knob of butter, salt, and pepper. Mix until creamy and well combined.

Finish the Risotto

Trim tough ends from fresh asparagus spears. Toss with olive oil, salt, and pepper. Grill on medium-high heat for 3–4 minutes until slightly charred and tender. Remove from heat and set aside.

Soak dried porcini mushrooms in hot water for 20 minutes. Drain and reserve liquid. Chop the mushrooms finely. In a saucepan, sauté minced garlic and shallots in butter until fragrant. Add chopped porcini mushrooms and cook for 2–3 minutes. Pour in Marsala wine and reserved soaking liquid, reduce by half, then add heavy cream and simmer until sauce is thickened. Season with salt and pepper.

Slice Coppa ham thinly. Heat a skillet over medium heat. Add ham slices and cook for 1–2 minutes per side until crispy. Remove and drain on paper towels.

Spoon mushroom risotto onto the center of each plate. Top with a piece of grilled pesto salmon. Arrange grilled asparagus alongside. Drizzle porcini Marsala sauce around the plate. Top the salmon with a crisp piece of fried Coppa ham. Serve immediately.

Garlic

Shallots

Wild Alaskan sockeye salmon fillets

Basil pesto

Arborio rice

Vegetable or chicken stock

White wine

Butter

Mushrooms, chopped (cremini or mixed)

Asparagus spears, trimmed

Dried porcini mushrooms

Marsala wine

Coppa ham slices

Slice the baguette into thin rounds and grill them until they are golden and crispy.

Prepare the Baguette

On a large serving platter, arrange the fresh grapes, fruit compote, olive tapenade, candied nuts, and caper berries in separate small bowls or directly on the plate.

Arrange the Cheese Plate

Place the grilled baguette slices and lavosh pieces around the other ingredients on the platter.

Add Grilled Baguette and Lavosh

Serve the artisan cheese plate immediately, allowing guests to mix and match the components as they enjoy.

Chipotle-apricot Baby Back Ribs

Lobster Fettuccine

North American Elk Tenderloin

Sesame Seared Ahi Tuna

Basil Pesto Grilled Wild Alaskan Sockeye Salmon

Artisan Cheese Plate