FLAPJACKS

maple pork sausage, sunnyside up egg, chive

BISCUIT & GRAVY

ham, english muffin, hash browns, hollandaise

EGGS BENEDICT

PORK BELLY

BEIGNETS

american cheese, pickles **also available in single patty

CHEESEBURGER

pork belly, scrambled eggs, hash browns, brioche, jam

AMERICAN BREAKFAST

apple, maple, cardamom streusel, whipped cream

FRENCH TOAST

cereal milk, whipped chocolate ganache, peanut butter

PANNA COTTA

BOUDIN BLANC

frisée, north fork munster, orange vinaigrette, crouton

BEET SALAD

szechuan hot honey, peanuts, chicken skin

BRUSSELS SPROUTS

BOLOGNA SANDWICH

CARROTS

BUTTERMILK BISCUITS

HASH BROWNS

POUTINE

STEAK AU POIVRE

vadouvan, butternut squash, grilled bread

MUSSELS

OMELETTE

FRENCH FRIES

SORBET

CRUDITE

In a large saucepan, melt the butter, brown sugar, and golden syrup over low heat until smooth.

Prepare the Mixture

In a mixing bowl, combine rolled oats, flour, baking powder, and salt. Stir to combine.

Mix Dry Ingredients

Once the butter mixture is melted, remove from heat and stir in the vanilla extract. Pour this mixture into the dry ingredients and mix well until fully combined.

Combine Wet and Dry

Preheat your oven to 350°F (175°C). Pour the mixture into a greased baking dish and spread evenly. Bake for 25-30 minutes or until golden brown.

Bake

Once baked, remove from the oven and allow to cool for 10 minutes. Cut into squares or rectangles while still warm.

Cool and Cut

In a medium bowl, beat the unsalted butter until fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth and creamy.

Prepare Vanilla Butter

Serve the vanilla butter alongside the warm flapjacks.

Serve

Rolled oats

Brown sugar

Unsalted butter

Golden syrup

All-purpose flour

Baking powder

Vanilla extract

Salt

Powdered sugar

Preheat the oven to 425°F (220°C). In a large bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until just combined. Turn dough out onto a floured surface and knead gently. Roll out to 1-inch thickness and cut out biscuits. Place on a baking sheet.

Make the Biscuits

Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown. Remove from oven and set aside.

Bake the Biscuits

In a large skillet over medium heat, crumble and cook the maple pork sausage until browned and cooked through. Stir in flour and cook for 1-2 minutes until lightly browned. Gradually whisk in milk, cooking until thickened. Season with salt and pepper.

Cook the Sausage Gravy

In a separate skillet, fry the eggs sunny side up to your liking.

Fry the Eggs

To serve, split the biscuits in half and ladle the sausage gravy over the top. Add a fried egg on each biscuit and sprinkle with chopped chives.

Assemble the Dish

Maple pork sausage

Milk

Butter

Black pepper

Milk (for biscuits)

Chives, chopped

Eggs

In a skillet over medium heat, cook hash browns until golden brown and crispy. Season with salt and pepper. Remove from heat and set aside.

Prepare Hash Browns

In a pot, bring water and vinegar to a gentle simmer. Crack eggs one at a time into a small bowl, then gently slide them into the simmering water. Cook for 3-4 minutes for runny yolks, then remove with a slotted spoon and drain on paper towels.

Poach the Eggs

In a bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water and whisk continuously. Gradually add melted butter while whisking until the sauce is thickened. Season with salt and pepper.

Make Hollandaise Sauce

Split the English muffins and toast them until golden brown.

Toast English Muffins

On each toasted muffin half, layer a slice of ham, top with a poached egg, and drizzle with hollandaise sauce. Serve with hash browns on the side.

Assemble the Benedict

English Muffins

Ham (sliced)

Hash Browns

Egg Yolks

Lemon Juice

Black Pepper

Water

Vinegar

Start by trimming any excess fat from the pork belly if necessary. Pat it dry with paper towels.

Prepare the Pork Belly

In a small bowl, mix together the kosher salt, brown sugar, black pepper, paprika, garlic powder, and onion powder. Rub the mixture evenly over the pork belly, covering all sides.

Seasoning

Wrap the seasoned pork belly in plastic wrap and refrigerate for at least 4 hours, preferably overnight. This will help the flavors penetrate the meat.

Refrigerate

Preheat your smoker to 225°F (107°C). Soak the wood chips in water for at least 30 minutes, then drain.

Preheat the Smoker

Place the pork belly in the smoker, fat side up. Add the drained wood chips to the smoker box or directly on the coals. Smoke for about 4-5 hours, or until the internal temperature reaches 190°F (88°C).

Smoking the Pork Belly

Once done, remove the pork belly from the smoker and let it rest for 30 minutes before slicing.

Resting

Slice the smoked pork belly into thick pieces and serve as desired.

Serving

Pork belly

Kosher salt

Paprika

Garlic powder

Onion powder

Smoked wood chips (hickory or apple)

In a large mixing bowl, combine flour, sugar, instant yeast, and salt. In a small saucepan, heat milk and butter over medium heat until warm and melted. Remove from heat and let cool slightly. Add the warm milk mixture and egg to the dry ingredients and mix until a dough forms.

Prepare the Dough

Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead and Rise

Once the dough has risen, turn it out onto a floured surface and roll it out to about 1/4 inch thick. Cut into squares or rectangles using a sharp knife or dough cutter.

Roll and Cut

In a deep pot or fryer, heat vegetable oil to 350°F (175°C).

Heat the Oil

Carefully drop the cut dough pieces into the hot oil, a few at a time. Fry until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove them and let them drain on paper towels.

Fry the Beignets

While still warm, dust the beignets with powdered sugar and serve with apple butter on the side.

all-purpose flour

granulated sugar

instant yeast

salt

milk

unsalted butter

powdered sugar

apple butter

vegetable oil

In a bowl, combine the ground beef with salt and black pepper. Divide the mixture into two equal portions and shape each into a patty, making a slight indentation in the center to prevent puffing during cooking.

Prepare the Beef Patties

Preheat a skillet or grill over medium-high heat. Cook the patties for about 4-5 minutes on one side until browned. Flip the patties and place a slice of American cheese on each. Cook for an additional 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, cut the burger buns in half and toast them on the skillet or grill until golden brown.

Toast the Buns

On the bottom half of each toasted bun, add lettuce (if using), the cooked patty with melted cheese, pickles, tomato (if using), ketchup, and mustard. Top with the other half of the bun.

Assemble the Cheeseburgers

Serve the cheeseburgers immediately with your favorite sides.

Ground beef (80% lean)

American cheese slices

Burger buns

Pickles

Ketchup

Mustard

Lettuce (optional)

Tomato (optional)

In a skillet over medium heat, cook the pork belly until crispy and golden brown, about 5-7 minutes on each side. Remove from heat and let it rest.

In the same skillet, add the hash browns and cook until golden and crispy, about 8-10 minutes, flipping halfway through. Season with salt and pepper.

Make the Hash Browns

In a bowl, whisk the eggs with salt and pepper. In a separate pan, melt the butter over medium heat and pour in the egg mixture. Stir gently until the eggs are softly scrambled, about 3-4 minutes.

Scramble the Eggs

While the eggs are cooking, toast the brioche slices until golden brown.

Toast the Brioche

On a plate, serve the crispy pork belly, scrambled eggs, and hash browns alongside the toasted brioche. Add a dollop of jam on the side for spreading.

Assemble the Breakfast

Pork Belly

Brioche Bread

Pepper

In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and cardamom until well combined.

Prepare the Egg Mixture

Dip each slice of sourdough bread into the egg mixture, allowing it to soak for about 30 seconds on each side.

Soak the Bread

In a large skillet, melt the butter over medium heat. Add the soaked bread slices and cook for 3-4 minutes on each side, or until golden brown.

Cook the French Toast

In the same skillet, add the sliced apples and cook for 2-3 minutes until slightly softened. Sprinkle a little cinnamon and cardamom on top for extra flavor.

Prepare the Apples

Plate the French toast, top with cooked apples, drizzle with maple syrup, add whipped cream, and serve immediately.

sourdough bread

eggs

vanilla extract

ground cinnamon

ground cardamom

butter

apples, sliced

maple syrup

whipped cream

In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.

Prepare the Gelatin

In a saucepan, combine the heavy cream, cereal milk, and sugar. Heat over medium heat until the mixture is warm but not boiling. Stir occasionally.

Heat the Cream Mixture

Remove the saucepan from heat and add the bloomed gelatin. Stir until fully dissolved.

Incorporate Gelatin

Stir in the vanilla extract until well combined.

Add Vanilla

Pour the mixture into serving cups or molds and refrigerate for at least 4 hours, or until set.

Chill the Mixture

heavy cream

cereal milk

sugar

gelatin powder

In a large mixing bowl, combine the ground chicken, diced foie gras, diced apple, salt, white pepper, nutmeg, and heavy cream. Mix until well combined.

Prepare the Filling

Slowly add the Calvados to the mixture, blending until smooth and creamy. Adjust seasoning to taste.

Add Calvados

Soak the natural sausage casings in water for at least 30 minutes. Rinse them well before using.

Prepare the Casings

Using a sausage stuffer, carefully fill the casings with the chicken mixture, ensuring there are no air pockets. Twist sausages into desired lengths and tie off ends.

Stuff the Casings

Poach the sausages in simmering water (not boiling) for about 30 minutes or until the internal temperature reaches 75°C (165°F).

Flapjacks

Biscuit & Gravy

Eggs Benedict

Pork Belly

Beignets

Cheeseburger

American Breakfast

French Toast

Panna Cotta

Boudin Blanc

Beet Salad

Brussels Sprouts

Bologna Sandwich

Carrots

Buttermilk Biscuits

Hash Browns

Poutine

Steak Au Poivre

Mussels

Omelette

French Fries

Sorbet

Crudite