vanilla ice cream, spring berries and their sauce

RAK dark chocolate bread pudding

spring berries, vanilla and caramel sauces

grilled stone fruit and white chocolate bread pudding

wilted spinach, baby carrots, watermelon radish, pickled shallots, natural jus

braised beef short ribs with garlic and herb spaetzle

goat cheese potato puree, grilled broccolini, romesco sauce

28 – day aged filet of beef tenderloin

sweet corn risotto, roasted brussels, exeres vinegar jus, crisp carrots

marionberry glazed roasted pork tenderloin

blackberry glaze, fingerling potatoes, brussels, watermelon radish and fennel salad

grilled sustainable salmon

baby carrots, green beans, sauce verde, mascarpone cheese, shaved vegetables

yellow corn and saffron risotto

roasted pork belly with sweet corn and oyster mushrooms

lightly marinated vegetables, tiny cilantro

guajillo seared ahi tuna and aqua chili verde

yellow tomato gazpacho and wild blue crab

cotija cheese, red wine gastrique and toasted pepitas

grilled melon with wild arugula and prosciutto

chefs selected dessert wine

sonoma cutrer chardonnay

pan seared georges bank scallops

tomato and buratta salad

chefs menu

squealing pig sauvignon blanc

brown family vineyards heritage cabernet sauvignon

dark chocolate bread pudding

pecan wood grilled beef tenderloin

avocado, tomato, cucumber, pickled shallots

seared ahi tuna with mild aguachile

cucumbers, balsamic gastrique, arugula pesto

chefs amuse bouche

heirloom tomato with buratta cheese and basil sorbet

sonoma goat cheese polenta

Preheat oven to 350°F (175°C). Butter a 9x9-inch (or similarly sized) baking dish with 1 tablespoon of the melted butter.

Prep

Place chopped dark chocolate in a heatproof bowl. Warm the milk and cream together in a small saucepan until steaming (do not boil). Pour about one-third of the hot milk/cream over the chocolate, let sit 1 minute, then whisk until smooth. Gradually whisk in the remaining warm milk/cream to create a glossy chocolate custard.

Melt chocolate

In a medium bowl, whisk the eggs with granulated and brown sugar, vanilla extract, and salt until combined. Slowly pour the warm chocolate-milk mixture into the eggs in a thin stream while whisking constantly to temper the eggs and form a smooth custard.

Make custard

Place the cubed brioche in a large mixing bowl or directly into the prepared baking dish. Pour the chocolate custard evenly over the bread, pushing gently with a spatula to help the bread absorb the liquid. Allow to rest 15–20 minutes so the bread soaks up the custard. If using a bowl, transfer soaked bread to the buttered baking dish. Dot the top with the remaining 1 tablespoon melted butter.

Assemble

Bake in the preheated oven for 35–40 minutes, or until the top is puffed and set and a knife inserted into the center comes out with a few moist crumbs (the interior should be custardy, not liquid). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Bake

Remove from oven and let the pudding rest 10 minutes before portioning. It will set slightly as it cools.

Rest

While the pudding bakes, combine the sliced strawberries, raspberries, and blueberries in a medium bowl and gently toss to mix. Reserve about 1/2 cup of whole berries for garnish if desired.

Prepare fruit

In a small saucepan, combine the 1 cup mixed berries (from the bowl), granulated sugar for sauce, and lemon juice. Heat over medium until the fruit begins to soften and release juices, about 3–4 minutes. In a small cup, whisk cornstarch with cold water until smooth, then whisk into the simmering berries. Cook 1–2 minutes more until the sauce thickens slightly. Remove from heat and stir in the 1 teaspoon butter for sheen. Taste and adjust sugar or lemon if needed. Let cool slightly; the sauce will thicken more as it cools.

Make sauce

If you reserved whole berries, gently fold them into the cooled sauce or reserve for garnish to add freshness and texture.

Finish

Spoon a generous portion of warm RAK dark chocolate bread pudding onto each plate. Add one scoop of vanilla ice cream alongside or on top of the pudding.

Plate

Ladle 2–3 tablespoons of the warm spring berry sauce over the pudding and ice cream. Garnish with reserved whole berries, a few mint leaves, and a light dusting of powdered sugar if using.

Serve immediately while the pudding is warm and the ice cream is cold, allowing a pleasing contrast of temperatures and textures.

Serve

stale brioche or challah, cut into 1-inch cubes

RAK dark chocolate (or other high-quality dark chocolate), chopped

whole milk

heavy cream

large eggs

granulated sugar

light brown sugar, packed

pure vanilla extract

fine sea salt

unsalted butter, melted (for pan and dotting)

fresh strawberries, hulled and sliced

fresh raspberries

fresh blueberries

granulated sugar (for sauce)

fresh lemon juice

cold water

cornstarch

unsalted butter (to finish sauce)

good-quality vanilla ice cream

fresh mint leaves (optional)

powdered sugar (optional, for dusting)

Preheat oven to 350°F (175°C). Place torn brioche pieces in a large mixing bowl. Scatter the chopped white chocolate among the bread so it will melt into the custard pockets.

Prepare bread

In a saucepan over medium heat, warm milk and cream until just steaming (do not boil). In a separate bowl, whisk eggs, granulated sugar, vanilla and salt until combined. Slowly pour warm milk mixture into the egg mixture in a thin stream, whisking constantly to temper the eggs. Pour the custard over the bread and white chocolate, gently pressing down so the bread absorbs the liquid. Let sit for 20 minutes, stirring once halfway to ensure even soaking.

Butter a 9x9-inch (or similar capacity) baking dish. Transfer the soaked bread mixture into the dish, spreading evenly. If any white chocolate remains on top, gently tuck it into the bread so it melts into pockets during baking.

Assemble pudding

Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Brush the fruit halves with the melted butter and sprinkle with the brown sugar and lemon juice, tossing lightly to coat.

Preheat grill

Place stone fruit halves cut-side down on the hot grill. Grill 3–4 minutes until char marks form and fruit softens but still holds shape. Flip and grill another 1–2 minutes briefly. Transfer grilled halves to a plate and let cool slightly. Roughly chop grilled fruit into large chunks for folding into or topping the pudding.

Grill fruit

Gently toss the mixed berries with any leftover melted butter and a pinch of sugar if desired. If using very delicate berries (raspberries), fold them in only after the hot components come together to avoid crushing.

Prepare berries

With oven still at 350°F (175°C), place the assembled bread pudding in the oven and bake 30–40 minutes until the top is golden, custard is set (a knife inserted into center comes out mostly clean with slight moist crumbs) and the white chocolate has melted into pockets.

Bake the pudding

Remove from oven and let rest 10 minutes. During this time the pudding will finish setting and be easier to portion.

If you prefer fruit integrated into the pudding, fold the chopped grilled stone fruit and half the berries into the custard-soaked bread before transferring to the baking dish. For a brighter presentation, reserve fruit for topping as described.

Fold in grilled fruit (option)

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring until sugar dissolves and begins to turn amber — gently swirl the pan as needed to promote even coloring. Watch closely; once it reaches a deep golden amber, immediately remove from heat.

Make caramel

Carefully whisk in butter (it will bubble). Slowly add the hot heavy cream while whisking until smooth. Return to low heat briefly to combine if needed. Stir in sea salt. Let cool to warm (not hot) before drizzling over pudding to prevent melting berries excessively.

Finish sauce

In a small saucepan, warm milk and cream with vanilla until steaming. In a bowl, whisk egg yolks and sugar until pale. Temper the yolks by slowly adding about half the warm milk mixture, whisking constantly, then return everything to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the sauce coats the back of the spoon (about 170–175°F/77–80°C). Do not boil. Strain through a fine sieve into a bowl and chill slightly, or serve warm.

Prepare custard sauce

Portion the bread pudding into 6 equal servings. Top each portion with grilled stone fruit halves or chopped grilled fruit and a spoonful of the reserved fresh berries.

Drizzle each serving with warm caramel sauce and a little vanilla sauce (serve either-or or both in small spoons). Dust with powdered sugar if desired and garnish with fresh mint leaves.

Serve warm. Leftovers can be refrigerated up to 3 days; reheat gently in a 325°F oven covered with foil until warmed through.

day-old brioche or challah, torn into 1-inch pieces

vanilla bean paste or extract

white chocolate chips or chopped white chocolate

ripe peaches, nectarines, or pluots (halved, pits removed)

firm-ripe plums (halved, pits removed)

mixed spring berries (strawberries hulled and halved if large, raspberries, blueberries)

unsalted butter, melted

light brown sugar

water (to dissolve sugar)

unsalted butter

sea salt

large egg yolks

fresh mint leaves

Pat short ribs dry with paper towels. Generously season all sides with kosher salt (about 2 tsp total) and freshly ground black pepper. Let sit at room temperature for 20 minutes while you preheat the oven to 325°F (160°C) and prepare vegetables.

Prepare and season ribs

Heat a large ovenproof Dutch oven over medium-high heat. Add 2 tbs vegetable oil and 1 tbs unsalted butter. When shimmering, sear the short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate and set aside.

Sear ribs

Reduce heat to medium. Add chopped onion, chopped carrot, and chopped celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and 2 tbs tomato paste; cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

Sweat aromatics

Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom. Reduce wine by half, about 3–4 minutes. Return short ribs to the pot. Add beef stock to come about halfway up the ribs (about 3 cups total). Add thyme sprigs, bay leaves, rosemary sprig, and 1 tsp Worcestershire sauce.

Deglaze and assemble for braise

Bring liquid to a gentle simmer on the stovetop. Cover the Dutch oven with a lid and transfer to the preheated oven. Braise until ribs are fork-tender, about 2.5 to 3 hours. Check once at 2 hours to ensure liquid is simmering gently; add a bit more stock or water if the level is too low.

Braise

Carefully remove ribs from braising liquid and set on a tray. Strain braising liquid through a fine mesh sieve into a saucepan, pressing on solids to extract flavor. Skim excess fat from top and reserve about 2 cups of strained braising liquid for the jus. Keep ribs warm, loosely tented with foil.

Finish and rest

Place the 2 cups strained braising liquid in a saucepan over medium-high heat and reduce until slightly syrupy and concentrated, about 8–12 minutes (should reduce by roughly one-third). Taste and season with salt and pepper. If you prefer a thicker jus, whisk in up to 1 tsp cornstarch slurry and simmer an additional 1–2 minutes. Off heat, whisk in 2 tbs cold cubed unsalted butter one cube at a time to enrich and gloss the sauce.

Reduce and finish jus

Keep jus warm until plating. Reheat short ribs briefly in the jus if they have cooled, 5–7 minutes over low heat.

Reserve

In a large bowl, whisk together 2 cups all-purpose flour and 1 tsp salt and 1/2 tsp black pepper. In a separate bowl, beat 2 eggs with 2 tbs milk and 1/2 cup cold water. Pour wet ingredients into dry and stir until a thick, sticky batter forms. Let rest 10 minutes.

Make spaetzle batter

Bring a large pot of salted water to a rolling boil. Working in batches, press batter through a spaetzle maker or coarse colander/rescue board into the boiling water. When spaetzle float to the surface (about 1–2 minutes), cook an additional 1 minute, then scoop out with a slotted spoon into a bowl of ice water to stop cooking. Repeat until all batter is used. Drain well and pat lightly dry.

Cook spaetzle

In a large skillet over medium heat, melt 2 tbs unsalted butter. Add 2 cloves minced garlic and cook 30 seconds until fragrant. Add drained spaetzle and sauté, tossing, until lightly golden in spots, 3–5 minutes. Stir in chopped parsley (2 tbs) and chives (1 tbs). Adjust seasoning with salt and pepper to taste. Keep warm.

Sauté with garlic and herbs

Bring a small saucepan of salted water to a simmer. Add peeled baby carrots and simmer until tender but still with slight bite, about 8–10 minutes depending on size. Drain and toss with 1 tbs unsalted butter, 1 tbs olive oil, and a pinch of salt and pepper. Keep warm.

Cook baby carrots

If your watermelon radish is not already pickled, make a quick pickle: combine 1/2 cup water, 1/2 cup white wine vinegar, 1 tbs sugar, and 1 tsp salt; heat until sugar dissolves, cool slightly, then pour over thinly sliced radish and let sit 15–30 minutes. Drain before plating. (If using pre-sliced pickled watermelon radish, skip this step.)

Quick-pickle watermelon radish (if not prepped)

In a sauté pan over medium heat, warm 1 tbs olive oil and 1 tbs unsalted butter. Add 6 cups washed spinach in batches, tossing until wilted, about 2–3 minutes total. Season lightly with salt and pepper to taste. Remove from heat and keep warm.

Wilt spinach

Drain 1/2 cup pickled shallots and have on hand to garnish the finished dish for acidity and brightness.

Plate pickled shallots

On warm plates, spoon a small pool of warmed natural jus where ribs will sit. Place a generous nest of garlic & herb spaetzle slightly off-center. Position one braised short rib atop the spaetzle or leaning against it. Arrange a small mound of wilted spinach beside the spaetzle and lay 3 glazed baby carrots next to the spinach. Fan a few slices of pickled watermelon radish near the carrots for color and crunch. Dot pickled shallots over the spinach and spaetzle.

Arrange components

Spoon additional warmed jus over the short rib and around the plate. Garnish with a small sprig of thyme or a grind of black pepper if desired. Serve immediately.

Finish and serve

beef short ribs (bone-in)

kosher salt

black pepper, freshly ground

vegetable oil

yellow onion, coarsely chopped

carrot, coarsely chopped

celery stalks, coarsely chopped

garlic cloves, smashed

tomato paste

red wine (dry)

beef stock

fresh thyme sprigs

bay leaves

fresh rosemary

worcestershire sauce

all-purpose flour

eggs

salt

black pepper

garlic, finely minced

fresh parsley, chopped

fresh chives, chopped

baby carrots, peeled

watermelon radish, thinly sliced

fresh spinach, washed

olive oil

unsalted butter (for vegetables)

salt (to taste)

black pepper (to taste)

pickled shallots

braising liquid (from short ribs), strained

cold unsalted butter, cubed

cornstarch slurry (optional, 1:1 with water)

Remove the tenderloin from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels.

Bring to room temperature

Generously season all sides of the tenderloin with kosher salt and freshly ground black pepper, pressing the seasoning lightly into the meat.

Season

Preheat oven to 200°C (390°F). Heat a large ovenproof skillet over high heat until smoking. Add neutral oil. Place the tenderloin and sear 2–3 minutes per side, turning with tongs to get an even deep brown crust, including the ends.

Sear

Reduce heat under the skillet to medium, add butter, smashed garlic and thyme. Spoon melted butter over the roast for 1 minute, then transfer the skillet to the preheated oven. Roast until internal temperature reaches 50–52°C (122–125°F) for rare, or 54–56°C (129–133°F) for medium-rare (about 10–18 minutes depending on thickness). Use an instant-read thermometer inserted into the thickest part.

Finish in oven and baste

Remove tenderloin to a cutting board, tent loosely with foil and rest 12–15 minutes (carryover will bring temperature up a few degrees). Slice into 2–2.5 cm medallions just before plating. Finish with flaky sea salt.

Rest and slice

Place cubed Yukon Gold potatoes in a pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a simmer over medium-high heat and cook until potatoes are very tender when pierced, about 15–18 minutes.

Cook potatoes

While potatoes cook, warm milk, butter and cream together in a small saucepan over low heat until butter is melted and mixture is hot but not boiling. Keep warm.

Warm dairy

Drain potatoes well and return to the hot pot off the heat for 1 minute to dry. Press potatoes through a ricer or food mill back into the pot for an ultra-smooth purée. If neither is available, pass through a fine mesh sieve or mash thoroughly.

Drain and mash

Gradually whisk the warm milk-butter-cream into the riced potatoes until smooth and silky. Add the goat cheese in pieces, stirring until fully incorporated. Season with 1 tsp salt and 1/2 tsp white pepper. Adjust texture with more warm milk/cream if needed. Keep warm until serving; reheat gently if necessary.

Rak Dark Chocolate Bread Pudding

Grilled Stone Fruit And White Chocolate Bread Pudding

Braised Beef Short Ribs With Garlic And Herb Spaetzle

28 – Day Aged Filet Of Beef Tenderloin

Marionberry Glazed Roasted Pork Tenderloin

Grilled Sustainable Salmon

Yellow Corn And Saffron Risotto

Roasted Pork Belly With Sweet Corn And Oyster Mushrooms

Guajillo Seared Ahi Tuna And Aqua Chili Verde

Yellow Tomato Gazpacho And Wild Blue Crab

Grilled Melon With Wild Arugula And Prosciutto

Chefs Selected Dessert Wine

Sonoma Cutrer Chardonnay

Pan Seared Georges Bank Scallops

Tomato And Buratta Salad

Chefs Menu

Squealing Pig Sauvignon Blanc

Brown Family Vineyards Heritage Cabernet Sauvignon

Dark Chocolate Bread Pudding

Pecan Wood Grilled Beef Tenderloin

Seared Ahi Tuna With Mild Aguachile

Chefs Amuse Bouche

Heirloom Tomato With Buratta Cheese And Basil Sorbet

Sonoma Goat Cheese Polenta