Salted Caramel Pot de Crème

Mint, cilantro, thai basil, crispy shallot, jeow som

Roasted Half Chicken

Vanilla shortbread, elderflower gel, whipped white chocolate

Strawberry Cream

German smashed potato, aioli, tarragon vinaigrette

King Salmon

Aji amarillo puree, pickled turnip, chicharrones

Roasted Pork Belly

Caramilk ice cream, peanut butter crunch, ganache

Banana Cake

Lobster bisque, sidestripe prawns, leeks, watercress

Pacific Halibut

Green peppercorn jus, fried leek, black truffle

Grilled Top Sirloin

Mandarin orange, dates, crispy chickpea, maple dijon dressing

Mixed Greens

Citrus glaze, salsa roja yogurt, puffed wild rice, green onion

Roasted Eggplant

Hasselback potatoes, shishito, cafe de paris butter

24oz Macleod's Leap Prime Striploin

Compressed cucumber, burrata, red onion, basil

Heirloom Tomato Salad

Radicchio, white balsamic, blue cheese, dates, candied pecan

Endive Salad

Aged gouda, pumpkin seeds, radish, balsamic

Kale Salad

Sultana, sunflower seeds, cilantro, turmeric vinaigrette

Roasted Cauliflower

Rigatoni All'arrabbiata

Smashed avocado, grapefruit, charred leek oil, plantain

Ahi Tuna Ceviche

Charred Savoy Cabbage

Pickled shallots, mushroom xo, chive crème fraîche

Baked Japanese Sweet Potato

Calabrian chili vinaigrette, parmesan, parsley

Grilled Broccolini

Dragon tongue, gigante, haricot vert, spiced almonds, slow roasted tomato vinaigrette

Bean Salad

Kennebec fries are crispy, golden french fries made specifically from Kennebec potatoes, known for their fluffy interior and excellent frying qualities. These fries are particularly popular in American cuisine for their perfect texture and flavor, making them a staple side dish at many restaurants. Here's how to make it at home.

Kennebec Fries

Spaghetti, Manila Clam

Roasted Brussels Sprouts

In a mixing bowl, combine all-purpose flour, powdered sugar, sea salt, and butter. Mix until crumbly. Add egg yolk and mix until a dough forms.

Make the Dough

Shape the dough into a disk, wrap in plastic, and chill for 30 minutes. Preheat oven to 350°F (175°C). Roll out the dough and press into tartlet molds. Bake for 15-20 minutes until golden brown.

Chill and Bake

In a saucepan, combine granulated sugar and water. Cook over medium heat until sugar dissolves and turns golden. Remove from heat and whisk in cream and butter. Stir in sea salt and let cool.

Make the Caramel

In a saucepan, heat heavy cream, whole milk, and the seeds from the vanilla bean over medium heat until just simmering. Remove from heat.

Infuse the Cream

In a bowl, whisk together egg yolks, sugar, and salt until smooth. Gradually add the warm cream mixture while whisking continuously.

Mix Egg Yolks

Pour the mixture into prepared crusts and bake in a water bath at 325°F (160°C) for 25-30 minutes until set. Let cool.

Bake the Custard

Once cooled, layer salted caramel over the pot de crème and chill in the refrigerator for at least 2 hours before serving.

Combine and Chill

Serve chilled with an extra sprinkle of sea salt on top for garnish.

Serve

heavy cream

whole milk

granulated sugar

vanilla bean

egg yolks

salt

water

unsalted butter

sea salt

all-purpose flour

powdered sugar

egg yolk

Preheat your oven to 425°F (220°C). Rub the chicken halves with olive oil, salt, and black pepper. Let it marinate for 30 minutes.

Marinate the Chicken

In a bowl, combine chopped mint, cilantro, and Thai basil. Set aside.

Prepare the Herb Mixture

In a saucepan, heat vegetable oil over medium heat. Add sliced shallots and fry until golden brown and crispy. Remove and drain on paper towels.

Make Crispy Shallots

In a small bowl, mix dried Thai chili, fish sauce, lime juice, and sugar until combined. Adjust seasoning to taste.

Prepare Jeow Som

Place the marinated chicken halves on a baking sheet and roast in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C).

Roast the Chicken

Remove the chicken from the oven. Let it rest for 10 minutes before serving. Serve with the herb mixture, crispy shallots, and jeow som on the side.

Whole chicken (cut in half)

Olive oil

Salt

Black pepper

Fresh mint (chopped)

Fresh cilantro (chopped)

Thai basil (chopped)

Shallots (thinly sliced)

Vegetable oil

Thai chili (dried)

Fish sauce

Lime juice

Sugar

Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Mix in the vanilla extract. Gradually add the all-purpose flour and salt, mixing until a dough forms. Roll out the dough on a floured surface to about 1/4 inch thick, then cut into desired shapes. Place on a baking sheet and bake for 10-12 minutes until lightly golden. Let cool.

Make the Shortbread

Soak gelatin sheets in cold water for about 5 minutes until soft. In a small saucepan, heat elderflower cordial until just simmering. Remove from heat and stir in the softened gelatin until dissolved. Pour into a shallow dish and refrigerate until set (about 1-2 hours). Once set, cut into small cubes.

Prepare Elderflower Gel

Melt the white chocolate in a heatproof bowl over simmering water, stirring until smooth. Allow to cool slightly. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the melted white chocolate into the whipped cream until well combined.

Whip the White Chocolate

On a serving plate, place a piece of shortbread as the base. Top with elderflower gel cubes, then add a generous dollop of whipped white chocolate. Finish with sliced fresh strawberries mixed with sugar for sweetness.

Assemble the Dessert

Unsalted butter

Granulated sugar

Vanilla extract

All-purpose flour

Elderflower cordial

Gelatin sheets

Water

White chocolate

Heavy cream

Fresh strawberries

Place the Yukon Gold potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Gently smash them with a fork, then mix in the butter, olive oil, salt, pepper, and chives.

Smash and Season

In a bowl, mix together the mayonnaise, minced garlic, lemon juice, olive oil, and salt until smooth.

Combine Ingredients

In a small bowl, whisk together the olive oil, white wine vinegar, chopped tarragon, Dijon mustard, and salt until well combined.

Whisk Together

Preheat your grill or skillet over medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.

Prepare the Salmon

Place the salmon skin-side down on the grill or skillet. Cook for 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.

Cook the Salmon

On each plate, place a portion of the smashed potatoes, a salmon fillet, a dollop of aioli, and drizzle with tarragon vinaigrette.

Yukon Gold potatoes

Butter

Chives, chopped

Mayonnaise

Garlic, minced

Lemon juice

White wine vinegar

Fresh tarragon, chopped

Dijon mustard

King salmon fillets

Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern. Rub the pork belly with olive oil, salt, and black pepper.

Prepare and Season

Place the pork belly in a roasting pan, skin side up. Roast for about 2.5 to 3 hours, or until the skin is crispy and the meat is tender.

Roast

Let the pork belly rest for 15-20 minutes before slicing.

Rest

Soak the dried aji amarillo peppers in hot water for about 30 minutes until softened. Remove seeds and stems.

Prepare Peppers

In a blender, combine the soaked peppers, garlic, lime juice, salt, and water. Blend until smooth. Adjust seasoning to taste.

Blend

In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a boil until sugar and salt dissolve.

Prepare Pickling Liquid

Place sliced turnips in a jar and pour the hot pickling liquid over them. Let cool, then refrigerate for at least 1 hour.

Pickle Turnips

Cut the pork skin into small pieces and rub with salt.

Prepare Pork Skin

Heat oil in a frying pan over medium-high heat. Fry the pork skin pieces until they are crispy and golden brown. Drain on paper towels.

Pork belly

Aji amarillo peppers (dried)

Garlic cloves

Turnips

White vinegar

Pork skin (with some fat)

Oil for frying

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Preheat the Oven

In a large bowl, mash the ripe bananas until smooth.

Mash the Bananas

In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.

Mix Dry Ingredients

Add the vegetable oil, eggs, vanilla, and the dry ingredients to the mashed bananas. Mix until just combined.

Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Heat Cream

Remove from heat and add the chocolate chips. Let sit for a few minutes, then stir until smooth.

Combine with Chocolate

In a bowl, combine peanut butter, crushed pretzels, and honey. Mix until well combined.

Mix Crunch Ingredients

Once the cake is completely cool, spread the ganache evenly on top.

Layer the Cake

Sprinkle the peanut butter crunch mixture over the ganache.

Add Crunch

Serve slices of the banana cake with a scoop of Caramilk ice cream on the side.

Serve with Ice Cream

ripe bananas

baking powder

baking soda

vegetable oil

large eggs

vanilla extract

semi-sweet chocolate chips

peanut butter

crushed pretzels

honey

Caramilk ice cream

Preheat your oven to 375°F (190°C). Season the Pacific halibut fillets with salt, black pepper, and lemon juice. Place them in a baking dish and drizzle with olive oil.

Prepare the Halibut

Bake the halibut in the preheated oven for approximately 15-20 minutes or until the fish flakes easily with a fork.

Bake the Halibut

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes. Then, add the sidestripe prawns and cook until they turn pink, about 3-4 minutes.

Sauté the Leeks and Prawns

Once the prawns are cooked, add the watercress to the skillet and sauté for an additional minute until just wilted. Season with salt and black pepper to taste.

Prepare the Watercress

Ladle the lobster bisque into bowls, place the baked halibut on top, and garnish with the sautéed leeks, prawns, and watercress. Serve immediately.

Salted Caramel Pot De Crème