'cacio e pepe', spelt flour, miso butter, zanzibar peppercorns

SPAGHETTI

housemade pastrami from Bear Creek brisket, havarti

PASTRAMI SANDWICH

STRAWBERRY & MEYER LEMON SORBET

chocolate ice cream, almonds, marshmallow that was on fire

BASQUE ICE CREAM

CHEESECAKE

BISTRO STEAK

Joyce Farms chicken with ginger and guajillo marinade

HALF CHICKEN PIRI PIRI

pistachio pesto, leeks, carrots, english peas, carolina rice, dill, watercress

RAINBOW TROUT

squid ink pasta, gulf shrimp and tomato ragu, breadcrumbs

BUCATINI

Bear Creek pork shank, parmesan brodo, flowering broccoli, chanterelles

TORTELLINI

Liuzi fior di latte with roasted beets, mandarin oranges, basil oil, red wine gastrique

MOZZARELLA

bolognese of housemade chorizo, tomato, crème fraiche, manchego

RIGATONI

herbed ricotta and goat cheese filled, brown butter, hazelnuts, preserved lemons, radicchio

AGNOLOTTI

leeks, saffron butter, calabrians, bread crumbs

ASPARAGUS & SNAP PEAS

SALMON WALDORF SALAD

BEEF CARPACCIO

housemade sourdough with roasted local mushrooms, crème fraiche, thyme

MUSHROOM TOAST

ARANCINI

Rodolphe Le Meunier's real nice French butter

SOURDOUGH BREAD

buttermilk fried chicken breast with habanero white bbq, garlic mayo, watercress, fries

FRIED CHICKEN SANDWICH

housemade paris ham from Bear Creek on sourdough with havarti, onion jam, dijonaise, and fries

HAM & CHEESE SANDWICH

HALF SIZE FIVE GRAIN SALAD

single origin Indian chocolate from Dandelion, Farm & Sparrow rye flour

CHOCOLATE CHIP COOKIE

TIRAMISU

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 2 tablespoons coarse kosher salt when boiling. Add 12 oz spelt-spaghetti and cook until just shy of al dente—about 1–2 minutes less than package instructions (typically 7–9 minutes for spelt spaghetti). Stir occasionally to prevent sticking.

Reserve 1 cup of the starchy cooking water before draining. Use a heatproof measuring cup or ladle to remove the water. Do not fully drain the pasta: drain quickly in a colander and transfer spaghetti to the sauce pan/wok while still slightly wet.

While the pasta water heats or during the last 4–5 minutes of pasta cooking, heat a small dry skillet over medium heat. Add 2 tablespoons Zanzibar peppercorns and toast, shaking the pan, for 60–90 seconds until aromatic (do not burn). Transfer to a mortar and pestle or spice grinder and crush to a coarse grind — aim for a mix of cracked and fine bits to release aroma and texture. Set aside.

Toast & Grind Pepper

In a small saucepan over low heat, melt 4 tablespoons unsalted butter with 1 tablespoon white miso, stirring until the miso fully dissolves into the butter and you have a smooth miso butter. Add 1 teaspoon neutral oil to slightly raise the smoke point and keep the mixture supple. Keep warm but do not let it brown.

Combine 1.5 cups finely grated Pecorino Romano and 0.5 cup finely grated Parmigiano-Reggiano in a medium bowl. To prevent clumping, grate cheeses finely and mix well. Add a ladle (about 1/4 cup) of the reserved hot pasta water to the cheese and whisk to create a smooth, slightly thick paste — this helps the cheese emulsify without clumping.

Place the drained, slightly wet spaghetti back into the (still-warm) pot or into a wide sauté pan set over low heat. Pour the warm miso butter over the pasta and toss to coat. Add the coarse-crushed Zanzibar pepper (reserve about 1/2 teaspoon for finish) and toss again to distribute.

Remove pan from direct heat. Add the cheese-and-water paste to the pasta in two additions: first add half and toss vigorously with tongs or two forks while gradually streaming in about 1/2 cup reserved pasta water to loosen. The goal is a silky, glossy sauce that clings to each strand. If the sauce is too thick, add additional tablespoons of hot pasta water until desired creaminess is achieved. Add remaining cheese and toss again to incorporate into a smooth emulsion.

Taste for seasoning and add fine sea salt sparingly if needed (Pecorino and miso are salty). Plate the pasta into warmed bowls.

Finish each portion with a final grind of the toasted Zanzibar peppercorns (reserve from earlier) and sprinkle with 1/4 cup extra grated Pecorino or Parmigiano. Add optional chopped herbs (1 tablespoon total) for a fresh note.

Serve immediately while the emulsion is warm and glossy.

spaghetti (preferably made with spelt flour)

water for boiling

coarse kosher salt (for pasta water)

Pecorino Romano, finely grated

Parmigiano-Reggiano, finely grated

reserved pasta cooking water

unsalted butter

white miso (shiro miso)

neutral oil (grapeseed or light olive oil)

Zanzibar black peppercorns (or high-quality whole black pepper)

fine sea salt (for finishing, to taste)

extra grated Pecorino or Parmigiano for serving

mild fresh herb (optional: chives or parsley), finely chopped

If using pink curing salt, rub it evenly over the brisket. Combine kosher salt, brown sugar, garlic powder, onion powder and 1 cup of water to dissolve the salt and sugar. Place brisket in a nonreactive container or resealable bag, pour the dissolved mixture over brisket, seal, and refrigerate for 3–5 days, turning daily. (If not using wet cure, simply dry-rub the brisket with kosher salt and brown sugar and refrigerate overnight.)

Prepare cure and brisket

After curing, remove brisket from the cure and rinse thoroughly under cold water to remove excess salt. Pat dry with paper towels and allow to sit uncovered in the refrigerator for 2–4 hours to form a pellicle (a tacky surface that helps smoke adhere).

Rinse and dry

Toast coriander seeds in a dry skillet until fragrant, then crush coarsely. Mix crushed coriander with the coarsely ground black pepper and paprika. Press this spice mixture evenly onto all sides of the brisket to form the pastrami crust.

Apply seasoning crust

Preheat a smoker to 225°F (107°C) using hardwood like oak or apple. Place the crusted brisket fat side up on the grate and smoke until internal temperature reaches 195–203°F (90–95°C), about 6–8 hours depending on thickness. Maintain steady temperature and add wood as needed.

Smoke the brisket

Once the brisket reaches target temperature, wrap it tightly in foil or place in a covered pan with 1/2 cup water and steam in a 300°F (150°C) oven or steam oven for 1–1.5 hours to tenderize and finish. This step makes slicing easier and gives classic pastrami texture.

Steam (optional but traditional)

Remove the pastrami from foil, tent loosely and let rest 30 minutes. Using a sharp slicing knife, slice very thinly against the grain. Keep warm until assembly.

Rest and slice

Heat a skillet or griddle over medium heat. Butter one side of each bread slice.

On the unbuttered side of four bread slices, spread about 1 teaspoon of mustard each (adjust to taste). Layer 3–4 ounces of thinly sliced pastrami (about 3–4 slices), then 1 ounce of havarti cheese, and two pickle slices on each sandwich. Top with remaining bread slice, buttered side out.

Grill the sandwiches: place sandwiches on the hot skillet, press gently with a spatula or sandwich press, and cook until golden brown and cheese is melted, about 3–4 minutes per side. Reduce heat if bread browns too quickly.

Remove from heat, let rest 1 minute, then slice in half. Serve immediately with extra pickles and remaining mustard on the side.

Beef brisket (trimmed)

Kosher salt

Brown sugar

Black pepper (coarsely ground)

Coriander seeds (toasted & crushed)

Garlic powder

Onion powder

Paprika (sweet or smoked)

Pink curing salt (Prague powder #1) (optional)

Water (for brine/rinse)

Rye sandwich bread (sliced)

Havarti cheese (sliced)

Deli-style mustard (Dijon or spicy brown)

Pickles (sliced, dill)

Butter (softened, for grilling)

Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes to a gentle simmer. Remove from heat and let cool to room temperature (about 10–15 minutes).

Make simple syrup

While the syrup cools, hull and halve enough strawberries to measure 1.5 cups. If strawberries are large, quarter them. Reserve 0.25 cup thinly sliced strawberries for garnish and set aside in the refrigerator.

Prepare strawberries

Place the 1.5 cups prepared strawberries in a blender or food processor. Add 0.25 cup freshly squeezed Meyer lemon juice, 1 tablespoon finely grated Meyer lemon zest, 1 tablespoon light corn syrup (optional), the cooled simple syrup, and 1 teaspoon fine sea salt. Purée until completely smooth, scraping down sides as needed (about 30–45 seconds).

Blend the base

Taste the puréed mixture. Adjust sweetness or acidity as needed: add up to 1–2 teaspoons extra sugar (dissolved) if too tart, or a teaspoon more lemon juice if it needs brightness. Remember the flavor will mute slightly when frozen.

Taste and adjust

For an ultra-smooth sorbet, strain the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible, discarding seeds and solids. If you prefer a bit of texture, skip straining.

Strain for texture (optional)

Cover the sorbet base and refrigerate until thoroughly chilled, at least 1 hour (or up to overnight). Chilling improves texture and helps the ice cream maker work efficiently.

Chill before churning

Pour the chilled base into a prepared ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes). The mixture should be thickened and scoopable but still slightly soft.

Churn

Transfer the churned sorbet into an airtight container, smoothing the top with a spatula. Press a piece of parchment paper directly onto the surface to prevent ice crystals, then seal the container. Freeze for at least 2–4 hours to firm to scoopable texture.

Firm up in freezer

Spoon or scoop sorbet into chilled bowls or glasses. Garnish each serving with the reserved thinly sliced strawberries, a small Meyer lemon twist or thin slice, and a mint leaf if using.

Serve

Keep sorbet in an airtight container in the coldest part of your freezer for up to 2 weeks. Let soften at room temperature for 5–10 minutes before scooping if very hard.

Storage

fresh strawberries, hulled and halved

granulated sugar

water

fresh Meyer lemon juice (about 2-3 lemons)

finely grated Meyer lemon zest

light corn syrup or glucose syrup (optional, for texture)

fine sea salt

fresh strawberries, thinly sliced (for garnish)

Meyer lemon slices or twists (for garnish)

mint leaves (optional)

In a medium saucepan, combine whole milk, heavy cream, granulated sugar, and cocoa powder. Warm over medium heat, whisking, until small bubbles form at the edges and sugar is fully dissolved (do not boil). Remove from heat and add the chopped bittersweet chocolate. Let sit 1–2 minutes, then whisk until smooth and fully melted.

Warm dairy and infuse chocolate

In a separate bowl, lightly whisk the egg yolks with a pinch of salt. Slowly whisk about 1/2 cup of the warm chocolate milk mixture into the yolks to temper them. Then pour the tempered yolks back into the saucepan with the remaining chocolate mixture, stirring constantly.

Temper eggs and make custard

Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, until the custard thickens enough to coat the back of the spatula (about 170–175°F / 77–80°C). Do not boil or the eggs may scramble.

Cook to nappe consistency

Remove from heat and stir in vanilla extract and the remaining pinch of salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any bits. Chill the custard in an ice bath, stirring occasionally, until it cools to room temperature, then cover and refrigerate at least 4 hours or overnight until fully cold.

Strain and cool

Once cold, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes). During the last 5 minutes of churning, add half of the chopped toasted almonds so they distribute through the ice cream.

Churn the ice cream

Transfer churned ice cream to an airtight container, press a piece of plastic wrap directly onto the surface to prevent ice crystals, and freeze at least 4 hours to firm up.

Firm and freeze

Toast almonds in a dry skillet over medium heat for 5–7 minutes, shaking the pan frequently, until fragrant and lightly browned. Add unsalted butter and stir to coat; remove from heat and sprinkle with sea salt. Let cool, then coarsely chop half for folding into ice cream and reserve the rest for scattering on top.

Thread marshmallows on skewers or place on a heatproof baking sheet. If you want a glossy surface, toss marshmallows lightly with the optional corn syrup so they caramelize evenly.

Prepare marshmallows

Working in a well-ventilated area, away from flammable materials, warm the dark rum gently in a small ladle or saucepan—do not boil. Using a long match or lighter, ignite the rum carefully and pour the flame over the marshmallows or dip the marshmallows briefly into the ignited rum so the surface catches fire. Allow flame to burn off naturally (it will last a few seconds). Extinguish any remaining flame by covering with a metal pan if needed. The result should be marshmallows with a slightly charred, caramelized exterior and a subtle rum flavor. CAUTION: If you prefer not to flambé, torch marshmallows with a kitchen blowtorch or broil briefly until browned.

Flambé marshmallows (safety first)

Let the flaming marshmallows rest 30–60 seconds so the surface sets and they cool enough to handle.

Cool slightly

Scoop chilled chocolate ice cream into bowls or small Basque-style earthenware dishes. Sprinkle the reserved chopped toasted almonds over each serving and a light pinch of sea salt flakes to accentuate the chocolate.

Top each scoop with one or two flaming marshmallows (handled with tongs or on skewers). If the marshmallows were skewered, rest the skewer across the bowl so the marshmallow sits on top. The marshmallow will be warm and soft; break it with a spoon to mix the molten interior with the ice cream for contrast of temperatures and textures.

Serve immediately. Leftover flaming marshmallows can be used as garnish but are best enjoyed right away.

whole milk

heavy cream

cocoa powder (unsweetened)

bittersweet chocolate, finely chopped

egg yolks

vanilla extract

fine salt

whole almonds

sea salt

large marshmallows

dark rum (or high-proof rum for flambé)

light corn syrup (optional, for gloss)

coarse chopped toasted almonds (from above)

sea salt flakes

Preheat oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan or line with parchment. In a medium bowl combine graham cracker crumbs, 2 tablespoons granulated sugar, melted butter and salt. Mix until evenly moistened and mixture holds together when pressed.

Prepare crust

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using a flat-bottomed measuring cup or glass to compact it firmly. Bake the crust 8–10 minutes until set and slightly fragrant. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300°F (150°C).

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl.

Beat the cream cheese

Add 1 cup granulated sugar and beat until incorporated and creamy, about 1–2 minutes. Add sour cream, milk (or cream), vanilla extract and lemon zest (if using) and mix on low until smooth. Scrape the bowl.

Add sugar and flavorings

With the mixer on low speed, add the eggs one at a time, mixing just until each is incorporated. Do not overbeat—minimize air being whipped into the batter to avoid cracks during baking.

Incorporate eggs

Mix in the flour (or cornstarch) on low speed until combined and batter is smooth. Pour the filling over the cooled crust and smooth the top with a spatula.

Add stabilizer

Prepare a water bath (optional but recommended): wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the springform pan sides.

Bake: Place the roasting pan with the cheesecake in the oven set to 300°F (150°C). Bake until edges are set and center still slightly jiggly when the pan is gently shaken, about 55–70 minutes (testing at 55 minutes). The center should register about 150–155°F (65–68°C) if using a thermometer.

Cool gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce risk of cracking. After an hour, remove from oven and from the water bath. Run a thin knife around the pan edge to loosen, then let cool to room temperature on a wire rack.

Chill: Cover the cooled cake and refrigerate at least 6 hours, preferably overnight, until thoroughly chilled and set.

In a small saucepan combine the halved strawberries and cherries with 1/2 cup granulated sugar, 2 tablespoons water and 1 tablespoon lemon juice. Stir to combine and bring to a gentle simmer over medium heat.

Cook fruit

Simmer and break down: Reduce heat to medium-low and let the fruit simmer, stirring occasionally, until the fruit softens and releases juices and the mixture thickens slightly, about 8–12 minutes. Use the back of a spoon to mash some of the fruit for a saucier texture, leaving some pieces whole for body.

If you prefer a thicker compote, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering fruit and cook another 1–2 minutes until the compote thickens and becomes glossy. Remove from heat and let cool to room temperature. The compote will continue to thicken as it cools.

Thicken (optional)

Taste and adjust: Taste the compote and add a touch more sugar or lemon juice if needed to balance sweetness and acidity. Cool completely before spooning onto chilled cheesecake.

Remove the chilled cheesecake from the refrigerator and release from the springform pan. Spoon the cooled strawberry-cherry compote over the center of the cheesecake, leaving a small border of exposed cheesecake if desired. Use a spoon or small offset spatula to gently spread the compote into an even layer or create a rustic mound in the center.

Garnish: Dust the edge lightly with powdered sugar and top with a few fresh mint leaves. Refrigerate assembled cheesecake for 15–30 minutes to let the compote set before slicing.

Serve: Slice with a sharp knife warmed in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftover cheesecake with compote can be stored covered in the refrigerator for up to 4 days.

graham cracker crumbs (or digestive biscuits)

unsalted butter, melted

cream cheese, room temperature

sour cream

whole milk or heavy cream

large eggs

lemon zest (optional)

all-purpose flour (or cornstarch)

fresh local strawberries, hulled and halved

fresh local cherries, pitted and halved

fresh lemon juice

cornstarch (optional, for thicker compote)

cold water (for cornstarch slurry)

powdered sugar for dusting

fresh mint leaves

Remove steaks from refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture.

Spaghetti

Pastrami Sandwich

Strawberry & Meyer Lemon Sorbet

Basque Ice Cream

Cheesecake

Bistro Steak

Half Chicken Piri Piri

Rainbow Trout

Bucatini

Tortellini

Mozzarella

Rigatoni

Agnolotti

Asparagus & Snap Peas

Salmon Waldorf Salad

Beef Carpaccio

Mushroom Toast

Arancini

Sourdough Bread

Fried Chicken Sandwich

Ham & Cheese Sandwich

Half Size Five Grain Salad

Chocolate Chip Cookie

Tiramisu