Cruller

Koji-aged ribeye

Squash blossom tempura

Key lime pie ice cream

Grilled sungolds

Red crab rice

Breakfast taco

In a large bowl, whisk together the flour, sugar, baking powder, ginger, cardamom, and salt until well combined.

Prepare the Dough

In a saucepan over medium heat, melt the butter. Once melted, remove from heat and let cool for a few minutes.

Cook the Butter

In a separate bowl, whisk together the eggs, diced peaches, and vanilla extract. Add the melted butter to this mixture and stir until combined.

Combine Ingredients

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.

Mix Dry and Wet Ingredients

In a deep frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Using a piping bag fitted with a large star tip, pipe the dough into the hot oil in a spiral shape. Fry until golden brown, about 2-3 minutes per side.

Fry the Crullers

Remove the crullers from the oil and drain on paper towels. Allow them to cool slightly before serving.

Drain and Cool

all-purpose flour

granulated sugar

baking powder

ground ginger

ground cardamom

salt

unsalted butter

eggs

fresh peaches, diced

vanilla extract

oil (for frying)

Rub the ribeye steaks with koji rice and salt. Wrap in plastic wrap and refrigerate for 3-5 days to age.

Prepare the Ribeye

In a saucepan, combine balsamic vinegar, beef stock, and minced shallots. Bring to a boil, then reduce heat and simmer until reduced by half. Stir in butter until melted and smooth.

Make Balsamic Jus

In a bowl, toss mixed greens with olive oil, lemon juice, salt, and pepper to taste.

Prepare the Salad

Preheat a grill or skillet over high heat. Remove ribeye from refrigerator, let sit at room temperature for 30 minutes. Sear on each side for about 4-5 minutes for medium-rare, or until desired doneness.

Cook the Ribeye

Slice the ribeye and serve with balsamic jus drizzled over the top. Plate alongside the hand salad.

Serve

Ribeye steak

Koji rice

Salt

Balsamic vinegar

Beef stock

Shallots, minced

Butter

Mixed greens

Olive oil

Lemon juice

Salt and pepper

Gently wash the squash blossoms and remove the stems. Slice the zucchini and eggplant into thin rounds.

Prepare the Vegetables

In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.

Make the Tempura Batter

In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).

Dip the squash blossoms, zucchini, and eggplant slices into the tempura batter, allowing excess to drip off. Carefully add them to the hot oil and fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Vegetables

Arrange the tempura vegetables on a serving plate. Drizzle with olive oil and sprinkle za’atar over the top. Serve with labneh on the side for dipping.

Squash blossoms

Zucchini

Eggplant

All-purpose flour

Cornstarch

Cold sparkling water

Labneh

Za’atar

Vegetable oil

In a large mixing bowl, combine the heavy cream, sweetened condensed milk, yuzu juice, lime zest, coconut milk, vanilla extract, and salt. Whisk together until well blended and creamy.

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or until thoroughly chilled.

Chill Mixture

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Freeze

Scoop the Key lime pie ice cream into bowls or cones. Optional: Top with toasted coconut flakes and a slice of lime for garnish.

heavy cream

sweetened condensed milk

yuzu juice

lime zest

coconut milk

toasted coconut flakes

lime slices

Preheat your grill to medium-high heat. Toss the sungold tomatoes in olive oil, salt, and pepper. Grill the tomatoes for about 5-7 minutes, turning occasionally until they are blistered and slightly charred.

Prepare the Sungold Tomatoes

In a bowl, mix together the buttermilk, chopped fresh dill, lemon juice, and a pinch of salt and pepper. Adjust seasoning to taste.

Prepare the Buttermilk Sauce

Once the tomatoes are grilled, remove them from the grill and let them cool for a minute. On a serving plate, arrange the grilled sungold tomatoes and top with pieces of smoked eel. Drizzle the buttermilk sauce over the top.

Plate the Dish

Serve immediately while warm, garnished with additional dill if desired.

Sungold tomatoes

Smoked eel

Buttermilk

Fresh dill

Black pepper

Rinse the rice under cold water until the water runs clear. Chop the onion, bell pepper, and garlic. Thinly slice the lemongrass and chop the chanterelles.

Prepare the Ingredients

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for about 5 minutes until softened.

Cook the Vegetables

Stir in the chanterelles and corn, cooking for an additional 3-4 minutes.

Add Chanterelles and Corn

Add the rinsed rice and sliced lemongrass to the pan, stirring to combine. Cook for another 2 minutes.

Add Rice and Lemongrass

Pour in 4 cups of water, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender.

Add Water and Season

Once the rice is cooked, gently fold in the red crab meat and chopped parsley. Allow to heat through for another 2-3 minutes.

Add Crab Meat

Fluff the rice with a fork and serve hot, garnished with additional parsley if desired.

Long-grain rice

Red crab meat

Corn kernels

Chanterelle mushrooms

Lemongrass stalk

Garlic

Onion

Bell pepper

Fresh parsley

In a saucepan, combine soy sauce, mirin, and water. Bring to a simmer. Soft-boil the eggs for 6-7 minutes, then plunge into ice water. Peel and marinate in the soy mixture for at least 30 minutes.

Make the Ajitama

Boil tomatillos until soft, about 5 minutes. Blend with cilantro, jalapeño, lime juice, garlic, and salt until smooth. Adjust seasoning as necessary.

Prepare the Salsa Verde

Warm the corn tortillas in a skillet. Slice the marinated eggs in half. On each tortilla, spread mashed avocado, top with ajitama, drizzle with salsa verde, and finish with trout roe.

Cruller

Koji-aged Ribeye

Squash Blossom Tempura

Key Lime Pie Ice Cream

Grilled Sungolds

Red Crab Rice

Breakfast Taco