with a pepper sauce, 38 braised kale and bacon

Grilled Spanish mackerel

and mushroom ragout with a mushroom-hazelnut sauce

Seared maitake mushrooms

Sourdough bread

(some grilled, some pickled) with soft garlic and pistou*

Carrots

Fried string cheese

Slow-poached trout

Barbecued wagyu

with whipped Kunik cheese, fennel pollen and sherry vin

A little gem wedge salad

with local peppers, pickled baby fennel and bergamot oil

Raw yellowtail

A little plate of all our pickles

A Baker's Dozen of Mish Mish Candles (buy 12, get one free!)

Mish Mish x Dilo Candle

In a bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Coat the Spanish mackerel fillets in the marinade and let them sit for at least 30 minutes.

Prepare the Mackerel

Preheat the grill to medium-high heat. Grill the marinated mackerel fillets for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.

Grill the Mackerel

Roast the red bell peppers over an open flame or under a broiler until charred. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and chop.

Prepare the Pepper Sauce

In a blender, combine the roasted peppers, minced garlic, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth and adjust seasoning to taste.

Blend the Sauce

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.

Cook the Bacon

In the same skillet, add chopped onion and sauté until translucent. Add minced garlic and cook for another minute until fragrant.

Sauté Onion and Garlic

Add the chopped kale to the skillet and stir to combine. Pour in the chicken broth, add salt and black pepper, and bring to a simmer. Cover and cook for about 15 minutes, or until the kale is tender.

Braised Kale

Crumble the cooked bacon and stir it into the kale before serving.

Finish the Dish

Spanish mackerel fillets

Olive oil

Lemon juice

Garlic

Salt

Black pepper

Red bell peppers

Red wine vinegar

Kale

Bacon

Onion

Chicken broth

In the same skillet used for the maitake mushrooms, add a little more olive oil if necessary. Add the mixed mushrooms and sauté for about 5-7 minutes until they are soft and browned.

Cook the Mixed Mushrooms

Pour in the vegetable broth, soy sauce, and heavy cream. Stir to combine and let the mixture simmer for about 5 minutes until slightly thickened.

Make the Sauce

Add the chopped hazelnuts and butter to the sauce, stirring until the butter is melted and everything is well combined. Finally, stir in the chopped parsley before serving.

Finish with Hazelnuts

Mixed mushrooms (e.g., cremini, shiitake)

Hazelnuts, toasted and chopped

Vegetable broth

Heavy cream

Soy sauce

Butter

Fresh parsley, chopped

In a large mixing bowl, combine 4 cups of all-purpose flour and 2 tsp of salt. Mix well to distribute the salt evenly throughout the flour.

Mix the Ingredients

In a separate bowl, mix together 1.5 cups of water and 0.5 cups of sourdough starter until fully incorporated. Pour this mixture into the flour and salt mix.

Add Water and Starter

Using your hands or a wooden spoon, mix the ingredients together until no dry flour remains. The dough will be sticky and shaggy.

Combine the Dough

Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Knead the Dough

Place the kneaded dough into a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for 4-8 hours or until it has doubled in size.

First Rise

Once the dough has risen, turn it out onto a floured surface. Gently stretch and fold the dough into a round shape. Let it rest for 15 minutes.

Shape the Dough

Place the shaped dough into a proofing basket or bowl lined with a floured kitchen towel. Cover and let it rise for another 2-4 hours.

Final Rise

About 30 minutes before baking, preheat your oven to 450°F (232°C). If using a baking stone, place it in the oven to heat.

Preheat the Oven

Carefully transfer the dough onto a parchment-lined baking sheet or directly onto the hot baking stone. Score the top with a sharp knife and bake for 30-40 minutes or until the crust is golden brown.

Bake the Bread

Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.

Cool the Bread

All-purpose flour

Water

Sourdough starter

Wash and peel the carrots. Cut them into uniform sticks or rounds, about 1/2 inch thick.

Prepare the Carrots

Preheat the grill to medium-high heat. In a bowl, toss carrot pieces with olive oil, salt, and black pepper until evenly coated. Place the carrots on the grill and cook for about 8-10 minutes, turning occasionally, until they are tender and have grill marks. Remove from grill and set aside.

Grill the Carrots

In a small saucepan, combine the white vinegar, sugar, water, and a pinch of salt. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool slightly.

Make the Pickling Solution

Place the remaining carrot pieces in a clean jar. Pour the pickling solution over the carrots, ensuring they are fully submerged. Add fresh herbs to the jar. Seal the jar and refrigerate for at least 2 hours or preferably overnight.

Pickle the Carrots

In a small skillet, lightly sauté the garlic cloves in olive oil over low heat until softened and fragrant, about 5 minutes. Remove from heat and let cool.

Prepare the Garlic

Arrange the grilled carrots on a serving platter. Drizzle with pistou and top with the sautéed garlic. Serve the pickled carrots alongside for a refreshing contrast.

Serve

Garlic cloves

White vinegar

Sugar

Fresh herbs (such as dill, thyme, or parsley)

Pistou (a blend of basil, garlic, and olive oil)

Take the string cheese sticks and remove them from their packaging. Pat them dry with a paper towel to ensure they are not wet.

Prepare the Cheese

In three separate shallow bowls, set up your breading station. In the first bowl, add the all-purpose flour. In the second bowl, beat the eggs thoroughly. In the third bowl, add the bread crumbs, salt, and black pepper, mixing well.

Set Up Breading Station

Take each string cheese stick and first coat it in the flour, shaking off any excess. Then dip it in the beaten eggs, making sure it is fully coated. Finally, roll the cheese stick in the bread crumb mixture, pressing gently to adhere the crumbs.

Bread the Cheese

In a large, heavy-bottomed pot or deep skillet, pour in the vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature by dropping a small piece of bread into the oil; if it sizzles and browns quickly, the oil is ready.

Heat the Oil

Carefully add the breaded string cheese sticks to the hot oil, making sure not to overcrowd the pot. Fry them for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain them on a plate lined with paper towels.

Fry the Cheese

Serve the fried string cheese hot with marinara sauce on the side for dipping.

String cheese sticks

Eggs

Bread crumbs

Vegetable oil

Marinara sauce

In a bowl, combine olive oil, lemon juice, salt, black pepper, and chopped fresh dill. Mix well.

Prepare the Trout

Place the trout fillets in the marinade and let them sit for about 15 minutes.

Marinate

In a shallow pan, add enough water to cover the trout. Heat the water over low heat until it reaches 160°F (71°C). Carefully add the trout fillets and poach for about 15 minutes or until cooked through.

Slow Poach

Rinse the jasmine rice under cold water until the water runs clear.

Rinse and Prepare Rice

In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.

Sauté Garlic

Add the rinsed rice to the saucepan, stirring to coat it in the garlic butter. Pour in the chicken broth and add salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender.

Cook Rice

Fresh trout fillets

Fresh dill

Jasmine rice

Garlic, minced

Season the Wagyu beef steaks with salt and black pepper on both sides. Heat the olive oil in a grill pan over medium-high heat. Once hot, add the steaks and grill for 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Season and Grill the Wagyu

Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast in the oven for about 45-60 minutes or until tender. Allow them to cool, then peel and cut into wedges.

Prepare the Beets

In a skillet, melt the butter over medium heat. Add the roasted beet wedges, sherry vinegar, honey, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the beets are glazed and heated through.

Glaze the Beets

In a blender or food processor, combine the canned tuna (with its oil), capers, mayonnaise, lemon juice, olive oil, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Make the Tonnato Sauce

On a serving plate, place the grilled Wagyu beef steaks. Surround with the sherry-glazed beets and drizzle the tonnato sauce over the beef. Serve immediately.

Serve the Dish

Wagyu beef steak

Beets

Sherry vinegar

Honey

Canned tuna in olive oil

Capers

Mayonnaise

Rinse the little gem lettuce under cold water to remove any dirt. Pat dry with a clean towel. Cut each head in half lengthwise and place them on a serving platter.

Prepare the Lettuce

In a mixing bowl, combine Kunik cheese and heavy cream. Using a hand mixer, whip until the mixture is smooth and fluffy, about 3-5 minutes.

Make the Whipped Kunik Cheese

In a small bowl, whisk together sherry vinegar, olive oil, fennel pollen, salt, and freshly ground black pepper to taste until well combined.

Prepare the Dressing

Thinly slice the radishes and set aside. These will be used as a fresh topping for the salad.

Slice the Radishes

Spoon the whipped Kunik cheese generously over the cut sides of the lettuce. Drizzle the dressing over the top, ensuring even coverage. Scatter sliced radishes and chopped chives over the salad for garnish.

Assemble the Salad

Serve immediately while the lettuce is crisp and the whipped cheese is creamy. Enjoy your little gem wedge salad!

Little gem lettuce

Kunik cheese

Fennel pollen

Freshly ground black pepper

Chives

Radishes

Using a sharp knife, slice the yellowtail fish into thin sashimi-style pieces, about 1/4 inch thick. Arrange the slices on a chilled plate.

Prepare the Yellowtail

Remove the seeds from the local peppers and finely slice them into thin rings. Scatter the slices over the yellowtail on the plate.

Prepare the Local Peppers

In a small bowl, mix the baby fennel with salt and lime juice. Let it sit for about 10 minutes to pickle slightly, then drain any excess liquid.

Pickle the Baby Fennel

Top the yellowtail and pepper mixture with the pickled baby fennel. Drizzle bergamot oil over the entire dish for a fragrant finish.

Assemble the Dish

Finish the dish by garnishing with microgreens for an added touch of freshness and color.

Garnish

Yellowtail fish (sashimi-grade)

Local peppers (e.g., Fresno or jalapeño)

Baby fennel

Bergamot oil

Fresh lime juice

Microgreens (for garnish)

Wash the cucumbers, carrots, and radishes thoroughly under cold water. Slice cucumbers into spears, carrots into thin rounds, and radishes into halves or quarters based on size. Set aside.

Prepare the Vegetables

In a large saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely.

Prepare the Brine

In clean, sterilized jars, layer the prepared cucumbers, carrots, radishes, and garlic cloves. Add fresh dill to each jar, pressing down lightly to pack the vegetables snugly.

Pack the Jars

Once the brine has boiled, carefully pour it over the packed vegetables in the jars, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.

Pour the Brine

Seal the jars with lids while the brine is still hot. Allow them to cool at room temperature for about 1 hour before placing them in the refrigerator.

Seal and Cool

Let the pickles marinate in the refrigerator for at least 24 hours before enjoying. For best flavor, allow them to pickle for up to 1 week.

Pickle Time

Cucumbers

Black peppercorns

Mustard seeds

Red pepper flakes

Ensure your workspace is clean and free from distractions. Lay out all your ingredients and tools for easy access.

Prepare Your Workspace

Measure 12 cups of soy wax flakes and place them in a double boiler or a microwave-safe container. Heat the wax on low to medium heat until it is completely melted, stirring occasionally to ensure even melting.

Melt the Soy Wax

Once the wax is melted, remove it from the heat. Add 1.5 cups of Mish Mish fragrance oil and stir thoroughly. Then, add 1 teaspoon of dye to achieve the desired apricot color and mix well until the color is uniform.

Grilled Spanish Mackerel

Seared Maitake Mushrooms

Sourdough Bread

Carrots

Fried String Cheese

Slow-poached Trout

Barbecued Wagyu

A Little Gem Wedge Salad

Raw Yellowtail

A Little Plate Of All Our Pickles

A Baker's Dozen Of Mish Mish Candles (buy 12, Get One Free!)

Mish Mish X Dilo Candle