Savor the rich, smoky flavor of grilled bison tongue pastrami, perfectly seasoned and served tender for a unique twist on a classic delicacy.

Grilled Bison tongue pastrami

Hanna farms masa, smoked guanciale, chicken liver and sorghum

Scarpinocc

Shiitake

Gulf shrimp, cornbread and collard pudding and potlikker

Butterfish

With heirloom pumpkin, slowly cooked in its juices, black truffle and crunchy farro

Swabian Hog

Oysters

Fleur de la vallee, lamb jus, lemon brown butter, crème fraîche, egg

Cauliflower

Grains

Cured in herbs, butter, mustard and elderflower

Scallops

Foraged chanterelles, compressed cantaloupe, Benton’s country ham consommé

Smoked Cooks Cove oysters

With fermented potatoes, chorizo spices, spruce vinegar jelly

Whole roasted hen of the woods

Crispy chicken skin, chicken liver mousse, eggs, peas, Berger ham, bonito, dehydrated corn, cucumber soda

Chips and Dip

Charred carrot, avocado, Feta, garlic chips, cilantro, pickled onion

Seven Hour Egg

Cucumber, preserved habanero, green coriander, lime

Dungeness crab

Corn, cherry dessert

Patty pan, sweet corn, green-tomato-stone fruit relish

Goat ribs

In a large mixing bowl, combine kosher salt, brown sugar, black peppercorns, coriander seeds, paprika, garlic powder, onion powder, cayenne pepper, and water. Stir until the salt and sugar are dissolved. Submerge the bison tongue in the brine, cover, and refrigerate for at least 5 days, turning the tongue occasionally.

Brining the Tongue

After brining, remove the tongue from the brine and rinse it under cold water to remove excess salt. Pat dry with paper towels.

Rinsing and Drying

Mix together black pepper, coriander seeds, and paprika in a bowl. Rub this mixture generously over the surface of the tongue.

Seasoning

Preheat your grill for indirect cooking. Add wood chips for smoking. Place the seasoned tongue on the grill and smoke for about 3 hours at around 225°F (107°C), or until it reaches an internal temperature of 190°F (88°C).

Smoking

Once the tongue is cooked, remove it from the grill and let it rest for 30 minutes. Slice thinly against the grain and serve on rye bread with mustard, pickles, and your choice of toppings.

Slicing and Serving

Bison tongue

Coarse kosher salt

Brown sugar

Black peppercorns

Coriander seeds

Paprika

Garlic powder

Onion powder

Cayenne pepper

Water

Liquid smoke

In a skillet, cook the diced guanciale over medium heat until crispy. Remove and set aside. In the same skillet, add butter, shallots, and minced garlic. Sauté until translucent, then add the chicken liver and cook until browned. Add the crispy guanciale back to the skillet, season with salt and black pepper, and stir in chopped sage. Cook for an additional 3-4 minutes. Let cool.

Prepare the Filling

In a large mixing bowl, combine masa with a pinch of salt and water to form a smooth dough. Divide the dough into small balls (about the size of a walnut).

Make the Dough

Flatten each ball of dough into a small disc. Place a spoonful of the filling in the center, fold the dough over to create a half-moon shape, and pinch the edges to seal. Repeat with the remaining dough and filling.

Shape the Scarpinocc

Bring a large pot of salted water to a boil. Gently drop the scarpinocc into the boiling water and cook for 5-7 minutes, or until they float to the surface. Remove with a slotted spoon and drain.

Cook the Scarpinocc

In a serving dish, melt some additional butter and toss the cooked scarpinocc in it. Garnish with fresh sage leaves and serve warm.

Serve

Masa

Smoked Guanciale

Chicken Liver

Sorghum

Butter

Shallots

Garlic

Fresh Sage

Salt

Black Pepper

Clean the shiitake mushrooms with a damp cloth and remove the stems. Slice the mushrooms into thick pieces.

Prepare the Mushrooms

Zest the satsuma oranges and then juice them, setting both aside.

Satsuma Zest and Juice

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the sliced shiitake mushrooms and sauté for about 5-7 minutes until they are golden brown.

Sauté the Mushrooms

Pour in the satsuma juice, add the zest, salt, and black pepper. Stir and cook for an additional 2-3 minutes.

Add Satsuma and Seasoning

Remove from heat, stir in the chopped pistachios and drizzle with truffle oil. Mix well.

Finish with Pistachios and Truffle Oil

Garnish with fresh parsley before serving. Enjoy warm as an appetizer or side dish.

Garnish and Serve

Shiitake mushrooms

Satsuma oranges

Pistachios (shelled)

Truffle oil

Olive oil

Garlic (minced)

Black pepper

Fresh parsley (chopped)

In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent.

Prepare Collard Greens Pudding

Stir in chopped collard greens and sauté for another 5-7 minutes until wilted.

Add Collard Greens

In a bowl, mix the sautéed collard greens with crumbled cornbread, chicken broth, salt, black pepper, and red pepper flakes. Transfer to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 25-30 minutes until set.

Combine with Cornbread

In the same skillet, add Gulf shrimp and lemon juice, cooking until shrimp are opaque and pink, about 3-4 minutes. Season with salt and pepper.

Cook Shrimp

In a separate pan, sear the butterfish fillets in a little olive oil over medium-high heat for about 3-4 minutes per side, or until cooked through.

Prepare Butterfish

Plate the butterfish alongside a portion of collard greens pudding and drizzle with potlikker (the flavorful broth from the collard greens).

Gulf shrimp, peeled and deveined

Cornbread, crumbled

Collard greens, chopped

Onion, diced

Garlic, minced

Chicken broth

Red pepper flakes

Lemon juice

Butterfish fillets

Preheat your oven to 150°C (300°F). Cut the heirloom pumpkin into wedges, remove seeds, and set aside.

Prepare the Ingredients

In a large oven-safe pot, heat olive oil over medium-high heat. Season the pork shoulder with salt and black pepper, then sear on all sides until browned. Remove from the pot and set aside.

Sear the Pork

In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent.

Sauté Aromatics

Return the seared pork to the pot. Add the heirloom pumpkin wedges, fresh thyme, and pour in the chicken broth. Bring to a simmer.

Combine Ingredients

Cover the pot with a lid and transfer it to the preheated oven. Cook for about 2.5 hours, or until the pork is tender and the pumpkin is soft.

Slow Cook

While the pork and pumpkin are cooking, rinse the farro under cold water. In a separate pot, cook the farro in salted boiling water according to package instructions (about 20-30 minutes) until al dente. Drain and set aside.

Cook the Farro

Once the pork and pumpkin are done, remove the pot from the oven. Shave the black truffle over the dish just before serving. Serve the pork and pumpkin over a bed of farro.

Finish and Serve

Heirloom pumpkin

Pork shoulder (cut into chunks)

Black truffle (shaved)

Farro

Onion (chopped)

Garlic cloves (minced)

Fresh thyme

Carefully clean the oysters under cold running water using a brush to remove any dirt or debris. Rinse well and set aside.

Prepare the Oysters

Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge and twisting to open. Discard the top shell and keep the oyster in the bottom shell.

Shuck the Oysters

Arrange the shucked oysters on a platter filled with crushed ice. Serve with lemon wedges, mignonette sauce, hot sauce, and a sprinkle of sea salt.

Serve the Oysters

Garnish the platter with chopped fresh parsley for added color and flavor.

Garnish

Fresh oysters

Lemon wedges

Mignonette sauce

Hot sauce

Sea salt

Chopped fresh parsley

Preheat the oven to 400°F (200°C). Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25-30 minutes until golden brown and tender.

Prepare the Cauliflower

In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma. Remove from heat and stir in the lemon juice. Set aside.

Make the Lemon Brown Butter

In a separate saucepan, heat the lamb jus over low heat until warmed through. Keep it on low heat until ready to serve.

Prepare the Lamb Jus

In a small pot, bring water to a boil and gently add the eggs. Boil for 6-7 minutes for soft-boiled eggs. Remove from heat, place the eggs in cold water to stop cooking, then peel and set aside.

Cook the Eggs

On a serving plate, place a generous spoonful of crème fraîche at the center. Arrange the roasted cauliflower florets around it. Drizzle with the lemon brown butter and lamb jus. Halve the soft-boiled eggs and place on top of the cauliflower. Season with additional salt and pepper to taste.

Assemble the Dish

Lamb jus

Unsalted butter

Crème fraîche

Eggs

Pepper

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, fluff with a fork.

Cook Quinoa

Press the tofu to remove excess moisture, then cut into cubes. Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the tofu cubes and sauté until golden brown on all sides. Remove from skillet and set aside.

Prepare the Tofu

In the same skillet, add another tablespoon of sesame oil. Add minced garlic and sauté for about 30 seconds. Add broccoli florets and Brussels sprouts, and stir-fry for about 5-7 minutes until tender-crisp.

Cook the Vegetables

Add the sautéed tofu back into the skillet with the vegetables. Pour in hoisin sauce and soy sauce, stirring to coat all ingredients evenly. Cook for an additional 2-3 minutes until heated through.

Serve the hoisin tofu and vegetable mixture over a bed of quinoa. Garnish with sesame seeds and sliced green onions.

Quinoa

Broccoli florets

Brussels sprouts, halved

Tofu, cubed

Sesame oil

Hoisin sauce

Sesame seeds

Soy sauce

Green onions, sliced

In a bowl, combine the fresh herbs, sea salt, and black pepper. Mix well and set aside.

Herb Mixture

In a shallow dish, arrange the scallops in a single layer. Spread the herb mixture evenly over them and let them cure for about 15 minutes.

Curing Scallops

In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the Dijon mustard and elderflower cordial. Allow to simmer gently for 5 minutes, stirring occasionally.

Preparing the Butter Sauce

Heat a skillet over medium-high heat. Once hot, add the cured scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

Cooking the Scallops

Plate the scallops and drizzle the butter sauce over them. Garnish with additional fresh herbs if desired.

Serving

Fresh herbs (thyme, parsley, and chives)

Dijon mustard

Elderflower cordial

Cut the cantaloupe in half and remove the seeds. Scoop out the flesh and blend until smooth. Pass the mixture through a fine sieve to compress and extract juice. Reserve in the refrigerator.

Prepare the Cantaloupe

In a saucepan, combine Benton’s country ham and water. Simmer for 30 minutes to extract flavor. Strain through a fine mesh sieve and reserve the clear broth.

Make the Ham Consommé

Heat a skillet over medium heat. Add a little oil, then add the foraged chanterelles. Sauté until golden brown and tender. Season with smoked sea salt to taste.

Sauté the Chanterelles

Prepare a smoker or a grill with wood chips. Place the fresh oysters on the grill and smoke for about 10-15 minutes until they are opened and infused with smoky flavor.

Smoke the Oysters

On a serving plate, arrange the smoked oysters, sautéed chanterelles, and a drizzle of the compressed cantaloupe juice. Carefully pour the Benton’s country ham consommé around the oysters and garnish with fresh herbs.

Grilled Bison Tongue Pastrami

Scarpinocc

Shiitake

Butterfish

Swabian Hog

Oysters

Cauliflower

Grains

Scallops

Smoked Cooks Cove Oysters

Whole Roasted Hen Of The Woods

Chips And Dip

Seven Hour Egg

Dungeness Crab

Corn, Cherry Dessert

Goat Ribs