Sous Vide Pork Shoulder ~ Roasted Baby Potatoes ~ Broccoli ~ Demi-Glace Sauce

Spalla di Maiale

Cranberry ~ Orange ~ Spiced Crème Anglaise ~ Lemon Ginger Granita

Pannacotta

Slow Braised Beef and Pork Bolognese Sauce

Tagliatelle Bolognese

Mascarpone Cream ~ Coffee Crème Anglaise ~ Chocolate Sphere

Tiramisu

Pan Roasted Alaskan Halibut ~ Garden Vegetable Medley ~ Roasted Cauliflower Purèe

Pesce del Giorno

Insalata di Barbabietole

Seared Sea Scallops ~ Parmesan Fondue ~ Cauliflower ~ Cucumber Relish ~ Lemon Saffron Sauce

Capesante*

Seasonal Mushrooms ~ Italian Sausage ~ San Marzano Sugo

Gemelli Funghi e Salsiccia

Thick SpaghettiCrispy Pancetta ~ Cherry Tomato ~ Roasted Bell Pepper ~ Rucola ~ Pecorino Romano

Spaghettoni

Greens  ~ Grapes ~ Radish ~ Balsamic Gelées ~ Parmigiano ~ Yogurt Dressing

Insalata di Uva

Chilled Fennel and Spring Onions Soup, Toasted Hazelnuts, Speck Powder, Mint, Olive Oil Powder

Zuppa del Giorno

Chitarra Gamberi e Pesto

Mushroom and Ricotta Filled Tortelli ~ Brussels Sprouts ~ Almonds ~ Glazed Shallot White Wine Cream Sauce

Tortelli ai Funghi

Parma Ham ~ Burrata Mozzarella ~ Red Onions Pickled ~ Balsamic

Prosciutto e Burrata

Season the pork shoulder with salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub all over the meat. Place the seasoned pork shoulder in a vacuum-seal bag with olive oil, fresh thyme, and rosemary. Vacuum seal the bag.

Season and Vacuum Seal

Preheat your sous vide water bath to 165°F (74°C). Submerge the vacuum-sealed pork shoulder in the water bath and cook for 24 hours.

Sous Vide Cooking

Preheat the oven to 400°F (200°C). In a bowl, toss the baby potatoes with olive oil, salt, black pepper, and fresh rosemary. Spread them on a baking sheet and roast for 30-35 minutes until golden and crispy.

Prepare and Roast

Toss the broccoli florets with olive oil, salt, and garlic powder. Spread on a baking sheet and roast in the oven for 20 minutes, until tender and slightly charred.

Roast the Broccoli

In a saucepan, combine beef stock, red wine, shallots, and fresh thyme. Bring to a boil and then reduce to a simmer. Cook until the sauce reduces by half, about 30 minutes. Remove from heat and whisk in butter.

Make the Sauce

Once the pork shoulder is done cooking, remove it from the bag and sear it in a hot skillet with a bit of oil until browned. Slice and serve with roasted baby potatoes, roasted broccoli, and demi-glace sauce drizzled on top.

Plate and Serve

Pork Shoulder

Salt

Black Pepper

Garlic Powder

Onion Powder

Smoked Paprika

Olive Oil

Fresh Thyme

Fresh Rosemary

Baby Potatoes

Broccoli Florets

Beef Stock

Red Wine

Shallots

Butter

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let sit for about 5 minutes to bloom.

Prepare Gelatin

In a saucepan, combine heavy cream, milk, sugar, and the seeds from the vanilla bean. Heat over medium heat until sugar is dissolved and the mixture is hot but not boiling.

Heat Cream Mixture

Remove the saucepan from heat, and stir in the bloomed gelatin until completely dissolved.

Combine Gelatin

Pour the mixture into individual serving cups and refrigerate for at least 4 hours or until set.

Chill

In a saucepan, combine cranberries, orange juice, sugar, and cinnamon stick. Bring to a boil, then reduce heat and simmer until the cranberries burst and the sauce thickens, about 10-15 minutes.

Cook Sauce

Remove from heat, discard cinnamon stick, and let cool before serving.

Cool

In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until the mixture is hot but not boiling.

Heat Milk and Cream

In a separate bowl, whisk together egg yolks. Gradually add the hot cream mixture to the yolks, whisking continuously.

Whisk Egg Yolks

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened enough to coat the back of a spoon, about 10 minutes.

Thicken Sauce

Stir in cinnamon and nutmeg. Cool and refrigerate until ready to serve.

Add Spices

In a saucepan, combine water and sugar. Heat until sugar dissolves, then add lemon juice and grated ginger.

Make Syrup

Let cool, then pour into a shallow dish and freeze. Scrape with a fork every 30 minutes until fluffy.

Chill and Freeze

heavy cream

whole milk

granulated sugar

vanilla bean

gelatin powder

water (for gelatin)

fresh cranberries

orange juice

orange zest

cinnamon stick

milk

egg yolks

cinnamon

nutmeg

water

fresh lemon juice

fresh ginger, grated

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened.

Prepare the Base

Stir in the minced garlic, ground beef, and ground pork. Cook until the meat is browned, breaking it apart with a spoon.

Add Garlic and Meats

Pour in the red wine and let it simmer for about 5 minutes, scraping the bottom of the pot to release any browned bits.

Deglaze with Wine

Add the crushed tomatoes, milk, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat to low and let simmer for at least 1.5 to 2 hours, stirring occasionally.

Add Tomatoes and Simmer

Once the sauce has thickened, stir in the chopped basil and remove from heat.

Finish the Sauce

While the sauce is simmering, cook the tagliatelle in boiling salted water according to package instructions. Drain and set aside.

Cook Tagliatelle

Toss the cooked tagliatelle with the Bolognese sauce. Serve hot with additional basil if desired.

Serve

olive oil

onion, finely chopped

carrot, finely chopped

celery, finely chopped

garlic, minced

ground beef

ground pork

canned tomatoes, crushed

red wine

bay leaves

salt

black pepper

fresh basil, chopped

In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Add the mascarpone cheese and vanilla extract, and mix until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.

Prepare the Mascarpone Cream

In a shallow dish, mix the brewed coffee with a bit of cocoa powder to enhance the flavor. You may add sugar or a liqueur if desired.

Prepare the Coffee Mixture

Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them. Layer the dipped ladyfingers in a serving dish, then spread half of the mascarpone cream over them. Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone cream. Cover and refrigerate for at least 4 hours, preferably overnight.

Assemble the Tiramisu

Melt the dark chocolate and temper it. Coat the inside of a silicone sphere mold with melted chocolate, let it set, then repeat to create a thicker shell. Once set, carefully remove the chocolate spheres from the mold.

Prepare the Chocolate Sphere

Dust the top of the tiramisu with cocoa powder before serving. Place the chocolate sphere on top of the tiramisu, and pour hot coffee over it to melt the sphere at the table.

Mascarpone cheese

Heavy cream

Egg yolks

Granulated sugar

Coffee (strong brewed and cooled)

Ladyfinger biscuits

Cocoa powder

Dark chocolate (for the sphere)

Vanilla extract

Preheat the oven to 400°F (200°C). Season the halibut fillets with salt and black pepper on both sides.

Prepare the Halibut

In an oven-safe skillet, heat olive oil over medium-high heat. Add the halibut fillets and sear for 3-4 minutes until golden brown.

Sear the Halibut

Transfer the skillet to the preheated oven and roast for an additional 8-10 minutes or until the fish flakes easily with a fork. Drizzle with lemon juice and garnish with parsley before serving.

Finish in the Oven

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.

Sauté the Vegetables

Add the diced zucchini, bell peppers, carrots, and cherry tomatoes. Season with salt and black pepper. Cook for 5-7 minutes or until the vegetables are tender.

Add Vegetables

Toss the chopped cauliflower with olive oil, salt, and black pepper. Spread it on a baking sheet and roast in the oven at 400°F (200°C) for 25-30 minutes until tender and lightly browned.

Roast the Cauliflower

Transfer the roasted cauliflower to a blender, add cream, and blend until smooth and creamy. Adjust seasoning if necessary.

Blend the Purèe

Alaskan Halibut fillets

Olive oil

Black pepper

Lemon juice

Fresh parsley, chopped

Zucchini, diced

Bell peppers, diced

Carrots, diced

Cherry tomatoes, halved

Garlic, minced

Cauliflower, chopped

Cream

Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and slice.

Roast the Beets

In a large bowl, combine the fresh greens. Add the roasted beet slices on top.

Prepare the Salad

Sprinkle the dry ricotta cheese evenly over the salad.

Add the Cheese

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad.

Dress the Salad

Gently toss the salad to combine all ingredients and serve immediately.

Fresh greens (arugula or mixed greens)

Beets (fresh or pre-cooked)

Dry ricotta cheese

Balsamic vinegar

In a saucepan, combine the heavy cream and bring it to a simmer. Add the grated Parmesan cheese and stir until melted and smooth. Season with salt and set aside.

Prepare the Parmesan Fondue

Steam the cauliflower florets until tender. Blend with a little salt and olive oil until smooth. Adjust seasoning as needed.

Make the Cauliflower Puree

In a bowl, combine diced cucumber, lemon juice, a pinch of salt, and mix well. Set aside.

Prepare the Cucumber Relish

In a small saucepan, melt butter and add saffron threads. Stir for 1-2 minutes. Add lemon juice and simmer for another 2-3 minutes. Season with salt to taste.

Make the Lemon Saffron Sauce

Pat the scallops dry and season with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Sear scallops for about 2-3 minutes on each side until golden brown and cooked through.

Sear the Scallops

On each plate, spread a layer of cauliflower puree, place 2-3 scallops on top, drizzle with Parmesan fondue, add cucumber relish, and finish with lemon saffron sauce.

Plate the Dish

Sea scallops

Cauliflower florets

Parmesan cheese, grated

Cucumber, diced

Saffron threads

Bring a large pot of salted water to a boil. Add the gemelli pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned.

Prepare the Sausage

Add the minced garlic and mixed mushrooms to the skillet. Sauté for about 5-7 minutes until the mushrooms are tender and any liquid has evaporated.

Spalla Di Maiale

Pannacotta

Tagliatelle Bolognese

Tiramisu

Pesce Del Giorno

Insalata Di Barbabietole

Capesante*

Gemelli Funghi E Salsiccia

Spaghettoni

Insalata Di Uva

Zuppa Del Giorno

Chitarra Gamberi E Pesto

Tortelli Ai Funghi

Prosciutto E Burrata