Pork and Shrimp Wontons (6)

Tres Leche

Maine Lobster Roll

Fried Chicken Sandwich

Fried Brussel Sprouts

Szechuan Cold Noodles

Middle Intervale Farm Beef, Pickles, Onion, Sauce, Lettuce

Double Patty Cheeseburger

Coconut-Pineapple Wings

Monkfish Ssam for Two

Green Curry, Fried Garlic, Coconut Rice, Cilantro

Whole Roast Fish

Tom Kha Mussels

Szechuan Green Beans

Lobster Rangoons (6)

Black Pepper Mushrooms

Pork Belly, Soy Egg, Pickled Shiitake, Nori

Tokyo Ramen

Tiger Salad

Four Roast Oysters

English Muffin, Spam, Fried Egg, American Cheese

Breakfast Sandwich

Raw Oyster

Umeboshi, Black Vinegar, Puffed Wild Rice

Tuna Crudo

Local Beef, Pickles, Onion, Sauce, Lettuce

Late Night Cheeseburger

Poutine

House Fries

In a mixing bowl, combine ground pork, chopped shrimp, minced garlic, minced ginger, soy sauce, sesame oil, and chopped chives. Mix well until all ingredients are evenly incorporated.

Make the Filling

Take a wonton wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges with water, fold the wrapper over to form a triangle, and press to seal. Repeat with remaining wrappers and filling.

Fill the Wontons

Bring a pot of water to a boil and gently drop the wontons in. Cook for about 5-6 minutes or until they float to the surface and are cooked through. Remove with a slotted spoon and set aside.

Cook the Wontons

In a small saucepan, combine soy sauce, rice vinegar, chili paste, sugar, cornstarch, and water. Stir well and bring to a simmer over medium heat until thickened. Remove from heat.

Prepare the Sauce

Serve the cooked wontons hot, drizzled with the hot and sour sauce. Garnish with additional chopped chives if desired.

Plate and Serve

Ground pork

Shrimp, peeled and chopped

Garlic, minced

Ginger, minced

Soy sauce

Sesame oil

Chives, chopped

Wonton wrappers

Rice vinegar

Chili paste

Sugar

Cornstarch

Water

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

Preheat Oven

In a bowl, whisk together flour, baking powder, and salt. Set aside.

Mix Dry Ingredients

In another bowl, beat the eggs and sugar until light and fluffy.

Beat Eggs and Sugar

Slowly add the dry ingredients to the egg mixture, alternating with milk and vanilla extract. Mix until just combined.

Combine Mixtures

Pour the batter into the prepared baking dish and bake for 30-35 minutes until a toothpick comes out clean.

Bake

In a bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.

Mix Milks

Once the cake is baked and cooled, poke holes in the top and pour the milk mixture over it. Let it soak for at least 2 hours or overnight.

Soak Cake

In a bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the passion fruit puree.

Make Whipped Cream

Spread the passion fruit whipped cream over the soaked cake and garnish with Thai basil leaves before serving.

Serve

All-purpose flour

Baking powder

Salt

Eggs

Vanilla extract

Milk

Sweetened condensed milk

Evaporated milk

Whole milk

Heavy cream

Powdered sugar

Passion fruit puree

Thai basil leaves

In a medium bowl, combine the cooked Maine lobster meat, sweet chili sauce, mayonnaise, lemon juice, chopped celery, salt, and black pepper. Gently fold the ingredients together until well mixed.

Prepare the Lobster

Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork and season with salt and pepper. Thinly slice the radishes.

Prepare the Avocado and Radishes

Lightly toast the hot dog buns if desired. Spread a layer of mashed avocado inside each bun, then generously fill with the lobster mixture. Top with sliced radishes and sprinkle with chopped chives.

Assemble the Lobster Rolls

Serve the lobster rolls immediately, garnished with additional chives if desired.

Maine lobster meat

Sweet chili sauce

Avocado

Radishes

Lemon juice

Mayonnaise

Celery

Black pepper

Hot dog buns

Chopped chives

In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In a separate bowl, place the flour. Remove the chicken from the marinade, allowing the excess buttermilk to drip off, then dredge each piece in the flour, shaking off excess.

Dredge the Chicken

In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated chicken thighs to the hot oil, frying in batches to avoid overcrowding. Cook for about 7-8 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain excess oil.

Fry the Chicken

Spread Kewpie mayonnaise on the bottom half of each brioche bun. Place a fried chicken thigh on top, then add a generous helping of kimchi, shredded lettuce, and sliced pickles. Top with the other half of the bun.

Build the Sandwich

bone-in chicken thighs

buttermilk

all-purpose flour

paprika

garlic powder

onion powder

salt

black pepper

vegetable oil

store-bought kimchi

brioche buns

Kewpie mayonnaise

shredded lettuce

sliced pickles

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

Prepare the Brussels Sprouts

Slice the shallots, onion, and Fresno peppers thinly.

Prepare the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and shallots, season with salt and pepper, and sauté until they are caramelized, about 10-15 minutes.

Sauté the Onions and Shallots

Increase the heat to medium-high and add the halved Brussels sprouts to the skillet. Drizzle with the remaining olive oil and cook for 8-10 minutes, stirring occasionally, until they are golden brown and crispy.

Add Brussels Sprouts

In the last 2 minutes of cooking, add the sliced Fresno peppers to the skillet and stir to combine. Cook until the peppers are slightly softened.

Add Fresno Peppers

Remove from heat and adjust seasoning if necessary. Serve hot as a side dish.

Brussels sprouts

Fresno peppers

Shallots

Onion

Olive oil

Bring 4 cups of water to a boil in a large pot. Add the Szechuan noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

In a small bowl, whisk together tahini, soy sauce, rice vinegar, sesame oil, chili oil, and minced garlic until smooth. Adjust seasoning to taste.

In a large bowl, combine the cooled noodles with the sauce and toss well to coat. Top with sesame seeds, chopped scallions, and cilantro. Serve cold.

Szechuan noodles

Tahini

Chili oil

Sesame seeds

Scallions, chopped

Cilantro, chopped

Divide the Middle Intervale Farm Beef into two equal portions and shape each portion into a patty, about 1/2 inch thick. Season both sides with salt and pepper.

Prepare the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 3-4 minutes on one side. Flip the patties, place two slices of cheddar cheese on top of each patty, and cook for another 3-4 minutes until the cheese is melted and the patties are cooked to your desired doneness.

Cook the Patties

While the patties are cooking, slice the onion and prepare the lettuce and pickles.

Prepare the Toppings

Toast the burger buns lightly. On the bottom bun, layer the lettuce, followed by one patty, a layer of pickles, half of the sliced onion, the second patty, and top with the remaining onion. Finish with the top bun.

Assemble the Burger

Serve immediately with your choice of sides.

Middle Intervale Farm Beef

Cheddar Cheese

Pickles

Lettuce

Burger Buns

In a large bowl, combine the chicken wings, coconut milk, pineapple juice, sambal oelek, salt, and black pepper. Mix well to coat the wings evenly. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Wings

Preheat your oven to 400°F (200°C) while the wings are marinating.

Preheat the Oven

Line a baking sheet with aluminum foil and place a wire rack on top. This will help the wings cook evenly and get crispy.

Prepare for Baking

Remove the wings from the marinade and place them on the wire rack. Bake for 35-40 minutes, or until the wings are golden brown and cooked through, turning halfway through.

Bake the Wings

Once cooked, remove the wings from the oven, garnish with chopped fresh cilantro, and serve with additional pineapple juice or sambal on the side, if desired.

Garnish and Serve

chicken wings

coconut milk

pineapple juice

sambal oelek

fresh cilantro

In a bowl, combine tamarind paste, soy sauce, honey, minced garlic, grated ginger, olive oil, salt, and pepper. Add the monkfish fillets and coat well. Let marinate for at least 30 minutes.

Marinate the Monkfish

While the fish is marinating, prepare the bibb lettuce, cucumber, carrots, cilantro, and lime wedges. Set aside.

Prepare the Accoutrements

Preheat a grill or grill pan over medium-high heat. Grill the monkfish for about 4-5 minutes on each side or until cooked through and slightly charred. Remove from heat and let rest for a few minutes.

Cook the Monkfish

Slice the grilled monkfish and serve it with the bibb lettuce leaves and the prepared accoutrements. Squeeze lime juice over the top before enjoying.

Monkfish fillets

Tamarind paste

Honey

Ginger, grated

Pepper

Bibb lettuce leaves

Cucumber, thinly sliced

Carrots, julienned

Fresh cilantro, chopped

Lime wedges

Clean the whole fish, removing any scales and guts. Pat it dry and rub the outside and inside with salt and juice from half the lime. Drizzle olive oil over the fish.

Clean and Season the Fish

Preheat the oven to 375°F (190°C). Place the fish on a baking sheet and roast for 25-30 minutes, or until the flesh is opaque and flakes easily with a fork.

Roast the Fish

In a saucepan over medium heat, add the green curry paste and sauté for 1-2 minutes until fragrant. Pour in the coconut milk and stir to combine. Add fish sauce and sugar, and simmer for 5-10 minutes.

Pork And Shrimp Wontons (6)