couscous, Moroccan spices, saffron, yogurt, mint, pine nut

Chickpea tagine

Prosciutto pizza

4th course of the Feast of the Seven Fishes

Grilled wild black bass, butternut squash, sage and chestnut brown butter

Butternut squash risotto

avocado, asian pear, apple mustard vinaigrette, puffed rice, cilantro

Tuna tartare

Tagliatelle bolognese

soubise, pancetta, lobster nage, sourdough tuille, basil

Poached halibut

Maine lobster risotto

smoked soy broth, shiitake, bok choy, carrot, daikon

Seafood stir-fry

Gnocchi “cacio e pepe”

gochujang, charred broccoli & cabbage, eggplant, soy balsamic glaze

Grilled NY strip

paprika, potato spaetzle, onion, kale, pepper coulis

Grilled chicken

Caramelized scallops

beef, ricotta, parmesan, basil, garlic bread crumbs

Meatball pizza

soppresata, mozzarella, honey, chili flake

Roberta’s Bee sting pizza

3rd course of the Feast of the Seven Fishes

Squid ink bucatini, mussels, calamari, Calabrian chili

english muffin, aioli, chili flake, oregano, fennel

Smoked trout

shishito, cherry tomatoes, zucchini, red onion, molé rojo

Grilled vegetables

Braised loup de mer, parsnips, brussel sprouts, walnut crust, red wine jus

5th course of the Feast of the Seven Fishes

Cioppino for two, tomato, chili, soffrito, shellfish and lobster toast

2nd course of the Feast of the Seven Fishes

Rillettes of smoked trout and salmon, grilled crostini, endive salad

6th course of the Feast of the Seven Fishes

Maple syrup tart

Sea urchin spaghetti, jalapeno, lemon, garlic breadcrumbs

Tuna crudo, olives, pepper, anchovy bagna cauda

Soak the saffron threads in 2 tablespoons of warm water and set aside.

Prepare the Saffron

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.

Sauté the Vegetables

Stir in the diced carrot and red bell pepper, and cook for about 5 minutes.

Add Carrots and Peppers

Add the cumin, cinnamon, coriander, turmeric, salt, and black pepper. Cook for an additional 2 minutes to release the spices' flavors.

Spice It Up

Stir in the chickpeas, vegetable broth, and the saffron water. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Add Chickpeas and Broth

In a separate pot, bring 1.5 cups of water to a boil. Add the couscous, stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Prepare Couscous

To serve, place a portion of couscous on a plate. Top with the chickpea tagine, then garnish with toasted pine nuts and fresh mint. Serve with a dollop of yogurt.

Serve the Tagine

Chickpeas, canned or cooked

Couscous

Vegetable broth

Olive oil

Onion, chopped

Garlic, minced

Carrot, diced

Red bell pepper, diced

Cumin powder

Cinnamon powder

Coriander powder

Turmeric powder

Saffron threads

Salt

Black pepper

Pine nuts, toasted

Fresh mint, chopped

Yogurt (for serving)

Preheat your oven to 475°F (245°C) to ensure a hot cooking environment for the pizza.

Preheat Oven

Roll out the pizza dough on a floured surface to your desired thickness, typically about 12 inches in diameter.

Prepare the Dough

Spread the Fontina cheese evenly over the rolled-out dough.

Add Cheese

Layer the prosciutto slices over the cheese.

Add Prosciutto

Transfer the pizza to a baking sheet or pizza stone and bake in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is bubbling.

Bake the Pizza

Once the pizza is out of the oven, top with fresh arugula, a drizzle of olive oil, and grated Parmesan cheese. Season with salt and black pepper to taste.

Add Arugula and Finish

Slice the pizza into wedges and serve immediately.

Slice and Serve

Pizza dough

Fontina cheese

Prosciutto

Parmesan cheese

Arugula

Pat the bass fillets dry with paper towels. In a shallow dish whisk together 3 tbs olive oil, 2 tbs lemon juice, grated garlic, 1 tsp salt and 1 tsp pepper. Place fillets skin-side down in the marinade and turn to coat. Let sit at room temperature for 15–20 minutes while you prepare the other components.

Marinate the fish

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates well to prevent sticking. If using a cast-iron grill pan, heat it over medium-high heat until smoking lightly and brush with oil.

Preheat grill

Remove excess marinade from fillets and season lightly with an extra pinch of salt. Place fillets skin-side down on the hot grill. Cook without moving for 4–5 minutes until the skin is crisp and releases easily. Flip and cook 1–2 minutes on the flesh side until just opaque and flaky (internal temp ~125–130°F / 52–54°C for medium). Transfer to a warm plate and tent loosely with foil while finishing the sauce and squash.

Grill the bass

Place cubed squash in a medium saucepan with 1 cup stock and 2 tbs butter. Add a pinch of salt. Cover and bring to a simmer over medium heat. Reduce heat and cook until very tender, 12–15 minutes, stirring occasionally. If liquid evaporates before squash is tender, add more stock or water a few tablespoons at a time.

Cook the squash

Drain any excess liquid, reserving a little (up to 2–4 tbs) to adjust texture. Transfer squash to a blender or use an immersion blender. Add 2 tbs heavy cream (optional), 1 tsp nutmeg, 1 tsp salt and 1/2 tsp pepper. Purée until silky, adding reserved cooking liquid a tablespoon at a time to reach a smooth spoonable consistency. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally.

Purée the squash

If using whole roasted chestnuts, roughly chop them to produce small bite-sized pieces. If using vacuum-packed, drain and roughly chop. Pat dry to avoid introducing moisture to the butter.

Prepare the chestnuts

In a medium stainless-steel skillet over medium heat, add 8 tbs unsalted butter. Swirl and let the butter melt and foam, then subside. Continue cooking, swirling the pan, until butter turns amber-brown and gives a nutty aroma, about 4–6 minutes. Watch closely to avoid burning. Remove from heat briefly and add the sage leaves; they will sizzle and crisp in the residual heat. Return to low heat and stir in chopped chestnuts to warm through and lightly toast in the butter for 1–2 minutes.

Make brown butter and crisp the sage

Off heat, stir in 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust. Keep warm but do not reheat to the point of browning further.

Finish the brown butter

Spoon a generous smear or quenelle of the warm butternut squash purée onto each plate (about 1/2 cup per serving). Use the back of a spoon to create a shallow well in the center for the fish and sauce.

Plate the squash

Place a grilled bass fillet, skin-side up or down as preferred, on each purée portion so it sits slightly in the well.

Top with grilled bass

Spoon 1–1 1/2 tbs of the chestnut brown butter and crisped sage over each fillet, letting some drizzle onto the squash. Scatter extra chopped chestnuts and a few crisp whole sage leaves over the top for texture.

Dress with chestnut brown butter

Finish each plate with a tiny drizzle of extra-virgin olive oil, a pinch of microgreens or toasted sage crumbs, and a lemon wedge on the side. Serve immediately while warm.

Garnish and serve

wild black bass fillets (skin-on, about 6–7 oz / 170–200 g each)

extra-virgin olive oil

fresh lemon juice

garlic (finely grated)

fine sea salt

freshly ground black pepper

butternut squash (peeled, seeded and cut into 1-inch cubes)

unsalted butter

light chicken or vegetable stock

freshly grated nutmeg

heavy cream (optional, for silkiness)

fresh sage leaves

roasted chestnuts, peeled and roughly chopped (or vacuum-packed ready-to-use)

microgreens or toasted sage crumbs (optional)

extra-virgin olive oil (drizzle)

lemon wedges

In a saucepan, heat the vegetable broth over medium heat and keep it warm.

Prepare the Broth

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

Sauté the Onion and Garlic

Add the diced butternut squash to the skillet and cook for about 5-7 minutes, until softened.

Cook the Butternut Squash

Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to absorb the flavors.

Add the Rice

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. This should take about 18-20 minutes.

Add the Broth Gradually

Once the rice is creamy and al dente, stir in the chopped sage, grated Parmesan cheese, salt, and black pepper to taste.

Add Sage and Parmesan

Remove from heat and let sit for a few minutes before serving. Enjoy your butternut squash risotto!

Serve

Butternut squash, peeled and diced

 Arborio rice

Onion, finely chopped

Fresh sage leaves, chopped

Parmesan cheese, grated

Dice the sushi-grade tuna into small cubes. Place in a mixing bowl.

Prepare the Tuna

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork and add lime juice, salt, and pepper to taste.

Prepare the Avocado

Core and dice the asian pear into small cubes. Add to the bowl with the tuna.

Prepare the Asian Pear

Add the apple mustard vinaigrette and chopped cilantro to the bowl with the tuna and pear. Mix gently to combine.

Combine Ingredients

On a plate, spread a layer of the mashed avocado. Top with the tuna and pear mixture. Sprinkle puffed rice on top for added crunch.

Plating

Garnish with additional cilantro if desired and serve immediately.

fresh sushi-grade tuna

ripe avocado

asian pear

apple mustard vinaigrette

puffed rice

fresh cilantro

lime juice

salt

black pepper

In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, and celery, and sauté until soft, about 5-7 minutes.

Prepare the Bolognese Sauce

Stir in minced garlic and ground beef, cooking until the beef is browned, about 5-7 minutes.

Add Garlic and Meat

Pour in red wine and let it simmer for a couple of minutes. Then add crushed tomatoes and tomato paste. Stir well.

Add Wine and Tomatoes

Season the sauce with salt and black pepper. Let it simmer on low heat for about 30 minutes, stirring occasionally.

Season the Sauce

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

Cook the Tagliatelle

Mix the cooked tagliatelle with the Bolognese sauce. Serve hot, garnished with grated Parmesan cheese and chopped fresh basil.

Combine and Serve

Tagliatelle pasta

Ground beef

Carrot, finely chopped

Celery stalk, finely chopped

Canned tomatoes, crushed

Tomato paste

Red wine

Fresh basil, chopped

In a large pot, bring water and salt to a gentle simmer. Add the halibut fillets and poach for about 10-12 minutes or until cooked through. Remove and set aside.

Prepare the Poached Halibut

In a saucepan, melt the butter and add finely chopped onion. Cook until soft and translucent. Add the heavy cream and simmer until thickened. Blend until smooth and season with salt and pepper.

Make the Soubise

In a separate pot, heat the lobster stock and reduce by half. Add cream and simmer until it thickens slightly. Season with salt and pepper.

Prepare the Lobster Nage

In a frying pan, cook the pancetta until crispy. Remove and drain on paper towels.

Cook the Pancetta

Preheat the oven to 350°F (175°C). Blend sourdough bread into fine crumbs. Mix with a little water to form a paste. Spread thinly on a baking sheet and bake until golden and crispy, about 10 minutes.

Make the Sourdough Tuile

On a plate, spread a layer of soubise, place the poached halibut on top. Drizzle with lobster nage, sprinkle with crispy pancetta, and garnish with fresh basil leaves. Serve with sourdough tuile on the side.

Chickpea Tagine

Prosciutto Pizza

Grilled Wild Black Bass, Butternut Squash, Sage And Chestnut Brown Butter

Butternut Squash Risotto

Tuna Tartare

Tagliatelle Bolognese

Poached Halibut

Maine Lobster Risotto

Seafood Stir-fry

Gnocchi “cacio E Pepe”

Grilled Ny Strip

Grilled Chicken

Caramelized Scallops

Meatball Pizza

Roberta’s Bee Sting Pizza

Squid Ink Bucatini, Mussels, Calamari, Calabrian Chili

Smoked Trout

Grilled Vegetables

Braised Loup De Mer, Parsnips, Brussel Sprouts, Walnut Crust, Red Wine Jus

Cioppino For Two, Tomato, Chili, Soffrito, Shellfish And Lobster Toast

Rillettes Of Smoked Trout And Salmon, Grilled Crostini, Endive Salad

Maple Syrup Tart

Sea Urchin Spaghetti, Jalapeno, Lemon, Garlic Breadcrumbs

Tuna Crudo, Olives, Pepper, Anchovy Bagna Cauda