Homemade Pappardelle, Cremini Cream, Whipped Crème Fraiche

Mushroom Stroganoff

Pecan Crusted, Smoked Tomato Butter, Popped Tomatoes

Whitefish Gorbachev

Lex Martini

Strognaff

Salmon

Chicken Pot Pie

Lex Oysters

Based on the Classic Ice Cream Drink Oreo Crust, Andes Mints

GRASSHOPPER PIE

Irish Cream Crème Brûlée

Creme de Menthe, Creme de Cacao, Vanilla Ice Cream

GRASSHOPPER

Creme de Noya, Creme de Cacao, Vanilla Ice Cream

PINK SQUIRREL

Brandy, Creme de Cacao, Vanilla Ice Cream

BRANDY ALEXANDER

Whipped Cream, Lime Zest, Toasted Coconut

KEY LIME PIE

Marscapone Whipped Cream, Chocolate Cookie Crumble

LEX CHOCOLATE CAKE

NEW YORK STYLE CHEESECAKE

Cauliflower Puree

IRISH CREAM CREME BRÛLÉE

Grilled Rapini with Dates and Toasted Almonds

Truffle Gouda Gnocchi

Roasted Wild Mushrooms with Truffle Butter & Crispy Leeks

Delex Baked Potato

Marcapone Polenta

Dirty Beans

Grilled Asparagus & Béarnaise

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Mix together using a fork until combined, then knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Dough

After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin. Cut the sheets into wide ribbons (approximately 1 inch) to make pappardelle.

Roll Out the Dough

Bring a large pot of salted water to a boil. Add the pappardelle and cook for about 3-4 minutes until al dente. Drain and set aside.

Cook the Pappardelle

Clean the cremini mushrooms and slice them. Peel and finely chop the shallots and garlic.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, and sauté for about 2-3 minutes until translucent and fragrant.

Sauté the Aromatics

Add the sliced cremini mushrooms to the skillet. Cook for about 5-7 minutes until they release their moisture and become tender.

Cook the Mushrooms

Pour in the vegetable broth, followed by the heavy cream, salt, pepper, and fresh thyme. Stir well and let it simmer for about 10 minutes until slightly thickened.

Create the Cream Sauce

In a medium bowl, combine crème fraîche and lemon juice. Use a whisk or mixer to whip until slightly thickened and fluffy.

Whip the Crème Fraiche

All-purpose flour

Eggs

Salt

Cremini mushrooms

Shallots

Garlic

Vegetable broth

Heavy cream

Olive oil

Fresh thyme

Black pepper

Crème fraîche

Lemon juice

In a medium bowl, combine finely chopped pecans, breadcrumbs, grated Parmesan cheese, dried thyme, salt, and black pepper. Mix well.

Prepare the Pecan Mixture

Drizzle olive oil over the pecan mixture and stir until the mixture is evenly coated and crumbly.

Add Olive Oil

In a small bowl, mix the softened unsalted butter with pureed smoked tomatoes, minced garlic, chopped fresh basil, lemon juice, salt, and black pepper until well combined.

Combine Ingredients

Transfer the mixture to a piece of plastic wrap, shape it into a log, wrap it tightly, and refrigerate until firm.

Chill the Butter

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Pan

In a bowl, toss cherry tomatoes with olive oil and salt until evenly coated.

Toss Cherry Tomatoes

Spread the tomatoes on the prepared baking sheet and roast in the preheated oven for 15-20 minutes, or until they burst and are slightly caramelized.

Roast the Tomatoes

Preheat the Oven

Pat the whitefish fillets dry with paper towels. Season both sides with salt and black pepper.

Season the Whitefish

In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the seasoned whitefish fillets.

Sear the fillets for about 3-4 minutes on each side until golden brown.

Sear the Fish

Remove the skillet from heat and press the pecan mixture onto the top of the whitefish fillets.

Add Pecan Crust

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

Bake the Fish

Pecans, finely chopped

Breadcrumbs

Grated Parmesan cheese

Dried thyme

Unsalted butter, softened

Smoked tomatoes, pureed

Garlic, minced

Fresh basil, chopped

Cherry tomatoes

Whitefish fillets (e.g., cod or haddock)

Place a martini glass in the freezer for about 10 minutes to chill it while you prepare the cocktail.

Chill the Glass

In a cocktail shaker, combine 2 oz of gin, 1 oz of dry vermouth, and 0.5 oz of olive brine.

Mix the Ingredients

Fill the shaker with 1 cup of ice cubes, covering the liquid completely.

Add Ice

Shake the cocktail shaker vigorously for about 15-20 seconds, or stir gently for about 30 seconds if you prefer a less aerated drink.

Shake or Stir

Remove the martini glass from the freezer and strain the mixture into the chilled glass.

Strain into Glass

Garnish with a single olive placed on a cocktail stick or dropped directly into the drink.

Garnish

Dry Vermouth

Olive Brine

Olive (for garnish)

Ice Cubes

Begin by slicing the beef sirloin into thin strips. Clean and slice the mushrooms. Chop the onion and mince the garlic.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef sirloin and season with salt and black pepper. Sear for about 3-4 minutes until browned but not fully cooked. Remove from skillet and set aside.

Sear the Beef

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, cooking until softened, about 2-3 minutes. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5 minutes.

Cook the Vegetables

Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook out the raw flour taste. Gradually pour in the beef broth, stirring constantly until the mixture thickens. Stir in the Worcestershire sauce, paprika, and return the seared beef to the skillet.

Make the Sauce

Reduce heat to low and stir in the sour cream until well combined. Allow to simmer for an additional 5 minutes. Adjust seasoning with additional salt and pepper to taste.

Finish with Sour Cream

Serve the stroganoff over cooked egg noodles or rice. Garnish with chopped fresh parsley before serving.

Garnish and Serve

Beef sirloin

Mushrooms

Onion

Beef broth

Sour cream

Worcestershire sauce

Flour

Paprika

Fresh parsley

Rinse the salmon fillets under cold water and pat dry with paper towels.

Prepare the Salmon

In a bowl, mix together olive oil, salt, and black pepper. Brush this mixture onto both sides of the salmon fillets.

Season the Fillets

Cut the lemon in half. Squeeze the juice of one half over the fillets, reserving the other half for serving.

Prepare the Lemon

Finely chop the fresh dill and mince the garlic cloves.

Chop the Herbs

In a small bowl, combine the chopped dill and minced garlic. This will be used to top the salmon.

Combine the Herb Mixture

Place the seasoned salmon fillets in a baking dish lined with parchment paper.

Place Salmon in Baking Dish

Sprinkle the herb mixture evenly over the top of the salmon fillets.

Add Herb Topping

Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.

Bake the Salmon

Remove the salmon from the oven and let it rest for a few minutes. Serve with the remaining lemon half on the side.

Serve the Salmon

Salmon fillets

Lemon

Fresh dill

In a large mixing bowl, combine all-purpose flour and salt. Cut in the unsalted butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Make the Pie Crust

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.

Add Ice Water

Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Chill the Dough

In a large skillet over medium heat, sauté diced onions, carrots, celery, and garlic until the vegetables are tender, about 5-7 minutes.

Add the shredded chicken and frozen peas to the skillet, mixing well.

Add Chicken and Peas

In a separate bowl, whisk together chicken broth, heavy cream, cornstarch, thyme, salt, and black pepper. Pour the mixture into the skillet and bring to a simmer, stirring until thickened, about 3-5 minutes.

Remove from heat and let the filling cool while you roll out the pie crust.

Cool the Filling

On a floured surface, roll out one disk of dough to fit your pie dish. Place it in the dish and trim the edges.

Pour the cooled chicken filling into the pie crust.

Fill the Pie

Roll out the second disk of dough and place it over the filling. Seal the edges and cut slits in the top for steam to escape.

Top with Second Crust

If using, brush the top crust with the beaten egg for a golden finish.

Brush with Egg Wash

Preheat the oven to 425°F (220°C) and bake for 30-35 minutes or until the crust is golden brown.

Bake the Pie

Let the pie cool for about 10 minutes before slicing and serving.

Cool and Serve

Unsalted butter

Ice water

Chicken breast, cooked and shredded

Carrots, diced

Frozen peas

Celery, diced

Onion, diced

Chicken broth

Cornstarch

Egg, beaten

Choose 12 fresh oysters from a reputable seafood supplier. Rinse them under cold running water to remove any grit or sand. Scrub the shells with a brush if necessary.

Select and Clean Oysters

Using an oyster knife, carefully insert the blade into the hinge of each oyster. Twist the knife to pop it open and slide the blade around the inside edge to detach the meat from the shell. Discard the top shell and leave the oyster in the bottom shell.

Open the Oysters

Finely chop the fresh parsley and set aside. Cut the lemon into wedges for serving.

Prepare the Garnish

Finely chop the shallots and place them in a small bowl.

Chop Shallots

In the bowl with the chopped shallots, add red wine vinegar, fresh horseradish, and black pepper. Stir until well combined.

Mix Sauce Ingredients

Arrange the opened oysters on a serving platter with the shells facing up. Sprinkle sea salt over the oysters.

Plate the Oysters

Drizzle a few drops of Tabasco sauce over each oyster, top with chopped parsley, and serve with lemon wedges and the accompanying sauce on the side.

Mushroom Stroganoff

Whitefish Gorbachev

Lex Martini

Strognaff

Salmon

Chicken Pot Pie

Lex Oysters

Grasshopper Pie

Irish Cream Crème Brûlée

Grasshopper

Pink Squirrel

Brandy Alexander

Key Lime Pie

Lex Chocolate Cake

New York Style Cheesecake

Cauliflower Puree

Irish Cream Creme Brûlée

Grilled Rapini With Dates And Toasted Almonds

Truffle Gouda Gnocchi

Roasted Wild Mushrooms With Truffle Butter & Crispy Leeks

Delex Baked Potato

Marcapone Polenta

Dirty Beans

Grilled Asparagus & Béarnaise