Juicy oysters with a spicy buffalo sauce.

Buffalo Oysters

Cioppino

A massive, tender tomahawk ribeye, grilled to perfection.

Tomahawk Steak

Warm bread served with a rich garlic butter spread.

Garlic Butter Bread

Delicious crab cakes, made to perfection.

Crab Cakes

A fresh salad featuring roasted beets and a tangy dressing.

Beet Salad

Potatoes cooked in duck fat, crispy and flavorful.

Duck Fat Potatoes

Freshly caught rockfish, grilled or baked.

Rockfish

Freshly shucked oysters, served with lemon and cocktail sauce.

Oysters

Preheat your grill or oven to medium-high heat. Clean the oysters under cold water to remove any dirt or debris.

Preparation of Oysters

In a small saucepan, melt the butter over medium heat. Add the Frank's RedHot sauce, garlic powder, celery salt, and black pepper. Stir until combined and heated through.

Make the Buffalo Sauce

Place the cleaned oysters on the grill or in a heat-safe dish. Spoon the buffalo sauce generously over each oyster.

Grill the Oysters

Grill the oysters for about 5-7 minutes until they open and the sauce is bubbling.

Cook

Remove from heat and sprinkle with blue cheese crumbles and fresh parsley. Serve immediately with lemon wedges.

Garnish and Serve

fresh oysters

unsalted butter

Frank's RedHot sauce

garlic powder

celery salt

black pepper

blue cheese crumbles

fresh parsley

lemon wedges

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, bell pepper, and fennel. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Vegetables

Stir in the diced tomatoes (with juice), white wine, fish stock, bay leaves, thyme, salt, and black pepper. Bring the mixture to a simmer.

Add Tomatoes and Liquids

Add the shrimp, scallops, clams, and crab meat to the pot. Cover and let simmer for about 10-15 minutes until the seafood is cooked through and clams have opened.

Cook the Seafood

Remove bay leaves. Garnish with fresh parsley and serve hot with crusty bread.

Serve

olive oil

onion, chopped

garlic, minced

bell pepper, chopped

fennel bulb, sliced

diced tomatoes, canned

white wine

fish stock or broth

bay leaves

fresh thyme

salt

shrimp, peeled and deveined

scallops

clams, cleaned

crab meat

fresh parsley, chopped

Remove the tomahawk steak from the refrigerator and let it come to room temperature for about 1 hour. Preheat your grill to high heat.

Preparation

Generously season the steak on both sides with kosher salt, black pepper, and garlic powder. Drizzle with olive oil and rub the seasoning into the meat.

Seasoning

Place the steak on the hot grill and sear for about 4-5 minutes on each side to create a nice crust. Continue grilling until the internal temperature reaches your desired doneness (130°F for medium-rare).

Grilling

In the last few minutes of cooking, add the butter and rosemary to the grill, allowing the butter to melt. Use a spoon to baste the steak with the melted butter for extra flavor.

Basting

Once cooked to your liking, remove the steak from the grill and let it rest for at least 10 minutes. This allows the juices to redistribute.

Resting

Slice the steak against the grain and serve with your choice of sides.

Serving

Tomahawk Ribeye Steak

Kosher Salt

Black Pepper

Garlic Powder

Olive Oil

Fresh Rosemary

Butter

In a medium bowl, combine the softened unsalted butter, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined and creamy.

Make the Garlic Butter Spread

Slice a loaf of your choice of bread (like French or Italian) in half lengthwise. Spread the garlic butter mixture generously on both halves.

Prepare the Bread

Preheat the oven to 375°F (190°C). Place the garlic buttered bread on a baking sheet and bake for 10-15 minutes, or until the edges are golden and the butter is bubbly.

Bake the Bread

Remove from the oven, let cool slightly, then cut into slices and serve warm.

garlic cloves, minced

In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, egg, breadcrumbs, green onions, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.

Prepare the Mixture

Shape the mixture into patties, about 2-3 inches in diameter. Place them on a plate or baking sheet.

Form the Cakes

Refrigerate the patties for at least 30 minutes to firm up.

Chill the Cakes

Heat olive oil in a skillet over medium heat. Once hot, add the crab cakes and cook for 4-5 minutes on each side, or until golden brown and crispy.

Cook the Cakes

Remove the crab cakes from the skillet and drain on paper towels. Serve hot with your favorite dipping sauce.

fresh crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

breadcrumbs

green onions, chopped

Old Bay seasoning

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork. Remove from the oven and let cool. Once cool, peel the skins off and cut the beets into bite-sized pieces.

Roast the Beets

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.

Prepare the Dressing

In a large bowl, combine the arugula, roasted beets, feta cheese, and walnuts. Drizzle the dressing over the salad and toss gently to combine.

Assemble the Salad

Divide the salad among plates and serve immediately. Enjoy your fresh beet salad!

Beets

Arugula

Feta cheese

Walnuts

Olive oil

Balsamic vinegar

Honey

Salt

Pepper

Preheat your oven to 425°F (220°C). Wash and scrub the Yukon Gold potatoes thoroughly. Cut them into evenly sized chunks, about 1 to 1.5 inches.

Prepare the Potatoes

In a large roasting pan, add the duck fat and place it in the preheated oven for about 5 minutes, or until the fat is melted and shimmering.

Melt the Duck Fat

Carefully remove the roasting pan from the oven. Add the potato chunks to the pan and toss them in the melted duck fat until well coated. Sprinkle with salt, black pepper, and rosemary (if using).

Toss the Potatoes

Spread the potatoes out in a single layer in the pan. Roast in the oven for 30-35 minutes, flipping once halfway through, until they are golden brown and crispy on the outside.

Roast the Potatoes

Remove the potatoes from the oven and let them cool slightly before serving. Enjoy your crispy duck fat potatoes!

Yukon Gold potatoes

Duck fat

Black pepper

Fresh rosemary (optional)

Preheat the grill or oven to 400°F (200°C).

In a bowl, mix olive oil, lemon juice, minced garlic, salt, black pepper, and paprika. Add the rockfish fillets and coat them well with the marinade. Let sit for at least 15 minutes.

Marinate the Fish

If grilling, place the fillets on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork. If baking, place the fillets on a baking sheet lined with parchment paper and bake for about 15-20 minutes.

Grilling or Baking

Once cooked, remove the fish from the grill or oven. Sprinkle with chopped fresh parsley before serving.

Garnish

Fresh rockfish fillets

Lemon juice

Garlic cloves, minced

Fresh parsley, chopped

Paprika

Carefully shuck the fresh oysters using an oyster knife. Ensure to remove any shell fragments.

Shucking Oysters

Arrange the shucked oysters on a platter. Cut the lemon into wedges and place alongside the oysters. Serve with a side of cocktail sauce.