potato and radish rosti, arugula pesto, demi glace

beef tri tip steak

chicken thigh, celery root, breadcrumb, arugula salad

cottage pie

mozzarella, beer batter, pepper agrodolce

stuffed bull horn pepper

braised chuck roast

agnolotti

chimichurri, pinto beans, fried tortilla chips

chorizo

pickled carrot, ponzu, aromatic lard, jalapeno

tuna crudo

flatbread

roasted potatoes

crepinette

rigatoni

celery root salad

peach tree oysters

In a saucepan, combine beef stock, red wine, chopped shallots, thyme, and bay leaf. Bring to a simmer and reduce by half, about 30-40 minutes. Season with salt and pepper to taste.

Prepare the Demi Glace

Beef stock

Red wine

Shallots, chopped

Thyme

Bay leaf

Salt

Black pepper

In a large skillet, heat olive oil over medium heat. Add chopped onion, diced carrot, and minced garlic. Sauté until softened. Add chicken thighs and cook until browned.

Cook the Chicken and Vegetables

Add diced celery root and chicken broth. Season with salt, black pepper, and thyme. Simmer until chicken is cooked through and celery root is tender, about 15 minutes.

Add Celery Root and Broth

Remove chicken thighs from the skillet, shred them with two forks, and return to the pan. Stir to combine.

Shred the Chicken

In a pot, boil the diced celery root in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Cook Celery Root

Add butter, milk, and salt to the cooked celery root. Mash until smooth and creamy.

Mash Celery Root

Preheat oven to 200°C (400°F). In a baking dish, spread the chicken and celery root mixture evenly, followed by the mashed celery root topping.

Layer the Pie

In a bowl, mix breadcrumbs, grated parmesan, and melted butter. Sprinkle over the mashed topping.

Add Breadcrumb Topping

Bake in the preheated oven for 25-30 minutes or until the top is golden brown.

Bake the Pie

In a bowl, combine arugula, olive oil, lemon juice, salt, and black pepper. Toss gently to coat.

Mix the Salad

chicken thighs, boneless and skinless

celery root, peeled and diced

onion, chopped

carrot, diced

garlic, minced

chicken broth

olive oil

salt

black pepper

thyme, dried

butter

milk

arugula

lemon juice

breadcrumbs

parmesan cheese, grated

butter, melted

Preheat your oven to 375°F (190°C). Cut the tops off the bull horn peppers and remove the seeds. Set aside.

Prepare the Peppers

In a bowl, combine the mozzarella cheese, chopped fresh basil, salt, and pepper. Mix well and stuff the mixture into each bull horn pepper.

Make the Filling

In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add in the beer to form a smooth batter.

Prepare the Beer Batter

Dip each stuffed pepper into the beer batter, ensuring they are fully coated.

Coat the Peppers

Heat olive oil in a frying pan over medium heat. Fry the battered peppers until golden brown on all sides, about 5-7 minutes. Remove and place on paper towels to drain excess oil.

Fry the Peppers

In a saucepan, combine red wine vinegar, sugar, minced garlic, and olive oil. Cook over medium heat until the mixture reduces and thickens slightly, about 10 minutes.

Make the Pepper Agrodolce

Plate the fried stuffed bull horn peppers and drizzle with the pepper agrodolce sauce before serving.

Serve

Bull Horn Peppers

Mozzarella Cheese

All-Purpose Flour

Cornstarch

Beer

Baking Powder

Pepper

Sugar

Red Wine Vinegar

Olive Oil

Garlic

Fresh Basil

Season the chuck roast with salt and black pepper on all sides.

Prepare the Chuck Roast

In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned. Remove the roast and set aside.

Sear the Meat

In the same pot, add chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent.

Sauté Vegetables

Return the roast to the pot. Add beef broth, tomato paste, and bay leaves. Bring to a simmer, cover, and cook on low heat for 3-4 hours, or until the meat is tender.

Add Liquid and Roast

In a separate pot, bring 4 cups of water to a boil. Slowly whisk in the polenta, reduce the heat, and cook according to package instructions until thickened. Stir in Parmesan cheese and butter.

Make Polenta

In a saucepan, heat tomato sauce over medium heat. Simmer for about 10 minutes.

Prepare Tomato Gravy

Remove the roast from the pot, slice, and serve over polenta. Top with tomato gravy and drizzle with salsa verde. Garnish with fresh parsley.

Chuck roast

Olive oil

Onion, chopped

Garlic, minced

Beef broth

Tomato paste

Bay leaves

Polenta

Parmesan cheese, grated

Butter

Fresh parsley, chopped

Tomato sauce

Salsa verde

In a large bowl, mix the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the egg mixture until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Pasta Dough

In a bowl, combine the shredded short ribs, goat cheese, salt, and black pepper. Mix until well combined.

Prepare the Filling

After resting, divide the dough into quarters. Roll out each quarter into thin sheets using a pasta machine or rolling pin, dusting with flour as needed.

Roll out the Dough

Place small mounds of the filling on one sheet of pasta, leaving space between each mound. Brush the edges with water, then fold the sheet over to create a pocket, sealing around each mound. Cut into squares.

Form the Agnolotti

Bring a large pot of salted water to a boil. Cook the agnolotti for about 3-4 minutes, until they float to the surface. Remove with a slotted spoon.

Cook the Agnolotti

In a saucepan, combine the apple cider and beef stock. Simmer until reduced by half. Stir in butter, thyme, salt, and pepper. Cook until slightly thickened.

Make the Apple Demi Glace

Plate the agnolotti and drizzle with the apple demi glace. Enjoy!

All-purpose flour

Eggs

In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper. Mix well and set aside to let the flavors meld.

Prepare the Chimichurri

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chorizo sausage and cook, breaking it apart with a spoon, until it is browned and cooked through, about 5-7 minutes.

Cook the Chorizo

In a separate pot, add the drained pinto beans and heat over low-medium heat until warmed through. Season with salt and pepper to taste.

Heat the Pinto Beans

In a deep frying pan or pot, heat oil over medium-high heat. Fry the tortilla chips in batches until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.

Fry the Tortilla Chips

On a serving platter, arrange the fried tortilla chips, top with the cooked chorizo, and serve with pinto beans and chimichurri sauce on the side.

Chorizo sausage

Pinto beans (canned, drained and rinsed)

Tortilla chips

Fresh parsley (chopped)

Garlic (minced)

Red wine vinegar

Olive oil (for chimichurri)

Oregano (dried)

Red pepper flakes

Peel the carrots and slice them into thin julienne strips. In a bowl, combine rice vinegar, a pinch of salt, and a little sugar (to taste). Add the carrot strips and let them marinate for at least 30 minutes.

Pickle the Carrots

Using a sharp knife, slice the sushi-grade tuna into thin, bite-sized pieces. Arrange them on a serving plate.

Prepare the Tuna

In a small bowl, mix soy sauce, lime juice, and a pinch of black pepper. Adjust to taste.

Make the Ponzu Sauce

Top the tuna slices with the pickled carrots. Drizzle the ponzu sauce over the fish. Add small dollops of aromatic lard on top.

Assemble the Dish

Finely slice the jalapeño and sprinkle it over the dish for an added kick. Season with salt and black pepper to taste.

Garnish

Fresh sushi-grade tuna

Carrots

Rice vinegar

Soy sauce

Lime juice

Aromatic lard (or flavored oil)

Jalapeño

In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water and olive oil, mixing until it forms a dough. Knead the dough on a floured surface for about 5 minutes until smooth. Let it rest for 30 minutes.

Prepare the Flatbread

In a skillet over medium heat, cook the bacon until crispy. Remove from skillet and drain on paper towels. Crumble into small pieces.

Cook the Bacon

In the same skillet, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until it’s lightly golden. Gradually whisk in the milk, stirring constantly until thickened. Remove from heat and stir in gruyere cheese until melted and smooth.

Make the Alpine Mornay Sauce

Divide the rested dough into 4 equal pieces. Roll each piece into a circle about 1/4 inch thick. Heat a skillet over medium-high heat and cook each flatbread for 2-3 minutes on each side until golden and cooked through.

Cook the Flatbread

Spread a layer of alpine mornay sauce on each flatbread, top with crumbled bacon and pickled leeks. Serve warm.

Assemble the Flatbreads

all-purpose flour

water

bacon

gruyere cheese

pickled leeks

Preheat the Oven

Wash and cut the potatoes into evenly sized cubes or wedges.

Prepare the Potatoes

In a large bowl, combine the tallow, coconut milk, XO sauce, salt, pepper, and garlic powder. Mix well.

Mix the Ingredients

Add the cut potatoes to the bowl and toss them until they are well coated with the mixture.

Coat the Potatoes

Spread the coated potatoes evenly on a baking sheet. Roast in the preheated oven for about 30-35 minutes, or until golden brown and crispy, turning them halfway through.

Roast the Potatoes

If desired, sprinkle with fresh herbs before serving. Enjoy your roasted potatoes!

Garnish and Serve

Potatoes

Tallow

Coconut Milk

XO Sauce

Garlic Powder

Fresh Herbs (optional)

Chop the leeks into thin slices. Rinse them thoroughly to remove any dirt or grit.

Prepare the Leeks

In a skillet, melt the butter over medium heat. Add the chopped leeks and sauté for about 8-10 minutes, or until they are soft and translucent. Season with salt and black pepper to taste.

Sauté the Leeks

If using homemade crepes, prepare them according to your favorite recipe. If using store-bought, warm them in a skillet or microwave.

Beef Tri Tip Steak

Cottage Pie

Stuffed Bull Horn Pepper

Braised Chuck Roast

Agnolotti

Chorizo

Tuna Crudo

Flatbread

Roasted Potatoes

Crepinette

Rigatoni

Celery Root Salad

Peach Tree Oysters