FALL PEAR TART

CHICKEN FRICASSÉE

GRILLED OYSTER MUSHROOMS

GRILLED DUROC PORK CHOP

Pounded, BreadED VEAL CHOP TOPPED WITH ARUGULA SALAD WITH PARMESAN & TOMATO

VEAL MILANESE

N.Y. STRIP (USDA PRIME)

PEPPER CRUSTED SHRIMP

TENDERLOIN FILET

RIBEYE (USDA PRIME)

GOAT CHEESE, SHERRY VINAIGRETTE, CARAMELIZED ONIONS

SAUTÉED VEAL LIVER

SALAD MUSTARD & BROWN SUGAR GLAZE WILTED ARUGULA & PANCETTA

CEDAR PLANK SALMON

CANNELLINI BEAN, POTATO, KALE, TOMATO, CARROT, CITRUS BUTTER ONION, CELERY & HERBS, WITH GRILLED BREAD

FILET OF FLOUNDER

THAI CURRY SHRIMP

EGGPLANT RELISH & MANGO CHUTNEY SOUP, RED WINE SAUCE

GRILLED PORK TENDERLOIN

PARMESAN RISOTTO

CHARCUTERIE PLATE

TEA SMOKED DUCK BREAST

SEARED CAESAR SALAD

BUTTERNUT SQUASH BISQUE

STILTON & WALNUT SALAD

PANKO CRUSTED SHRIMP

CRABCAKES

LAMB POTSTICKERS

PEPPER SEARED AHI TUNA

In a large bowl, combine the sliced pears, brown sugar, ground cinnamon, nutmeg, and lemon juice. Gently toss until the pears are evenly coated.

Prepare the Filling

Preheat the oven to 375°F (190°C). Roll out the chilled tart dough on a floured surface to fit your tart pan. Place the dough in the pan, trimming the excess, then fill it with the pear mixture.

Assemble the Tart

Brush the edges of the tart crust with the beaten egg to give it a golden color while baking.

Add Egg Wash

Pears, peeled and sliced

Brown sugar

Ground cinnamon

Nutmeg, grated

Lemon juice

Egg, beaten (for egg wash)

Season the chicken thighs with salt and black pepper on both sides.

Prepare the Chicken

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down. Brown for about 5-7 minutes until golden brown. Flip and brown the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.

Brown the Chicken

In the same skillet, add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes until the onion becomes translucent.

Sauté the Vegetables

Add the sliced mushrooms to the skillet and cook for another 3-4 minutes. Then, pour in the white wine (if using) and let it simmer for 2 minutes, followed by adding the chicken broth, thyme, and bay leaf.

Add Mushrooms and Liquids

Return the browned chicken thighs to the skillet, skin-side up. Bring the mixture to a gentle simmer, cover, and let cook for 30 minutes, or until the chicken is cooked through.

Combine Chicken and Simmer

Once the chicken is cooked, remove it from the skillet. Stir in the heavy cream and adjust seasoning with salt and pepper to taste. Let it simmer for an additional 5 minutes.

Finish with Cream

Serve the chicken fricassée hot, garnished with chopped parsley.

Serve

Chicken thighs (bone-in, skin-on)

Olive oil

Onion (finely chopped)

Garlic (minced)

Carrots (sliced)

Celery (sliced)

Mushrooms (sliced)

Chicken broth

White wine (optional)

Thyme (fresh or dried)

Bay leaf

Salt

Black pepper

Heavy cream

Parsley (chopped, for garnish)

Clean the oyster mushrooms by gently wiping them with a damp cloth to remove any dirt. Trim the tough ends of the stems.

Prepare the Mushrooms

In a small bowl, combine olive oil, minced garlic, fresh thyme, lemon juice, salt, and black pepper. Mix well to form a marinade.

Make the Marinade

Place the cleaned oyster mushrooms in a large bowl and pour the marinade over them. Toss gently to coat the mushrooms evenly. Allow them to marinate for at least 15 minutes.

Marinate the Mushrooms

Preheat your grill to medium-high heat. If using a grill pan, heat it on the stove over medium-high heat.

Preheat the Grill

Place the marinated oyster mushrooms on the grill or grill pan. Cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks.

Grill the Mushrooms

Remove the grilled mushrooms from the grill and place them on a serving plate. Drizzle with a little extra lemon juice if desired and serve warm.

Oyster mushrooms

Garlic

Fresh thyme

In a mixing bowl, combine the olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice. Mix well to create a marinade.

Prepare the Marinade

Place the Duroc pork chops in a resealable plastic bag or a shallow dish. Pour the marinade over the pork chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour or up to overnight for best results.

Marinate the Pork Chops

Preheat your grill to medium-high heat (about 400°F or 200°C). If using a charcoal grill, prepare the coals until they are covered with ash.

Remove the pork chops from the marinade and let any excess marinade drip off. Place the pork chops on the hot grill. Grill for about 4-5 minutes on one side.

Grill the Pork Chops

Flip the pork chops and grill for an additional 4-5 minutes on the other side, or until the internal temperature reaches 145°F (63°C).

Flip and Continue Grilling

Once cooked, remove the pork chops from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute.

Rest and Serve

Duroc pork chop

Garlic cloves, minced

Fresh rosemary, chopped

Pound the veal chops to about 1/2 inch thickness using a meat mallet. Season both sides with salt and black pepper.

Prepare the Veal

Place the flour in a shallow dish. In a second dish, whisk the eggs until well combined. In a third dish, place the breadcrumbs.

Set Up Breading Station

Coat each veal chop in flour, shaking off excess. Dip into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.

Bread the Veal

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded veal chops and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and let drain on paper towels.

Fry the Veal

Veal chop

All-purpose flour

Eggs

Breadcrumbs

Remove the NY strip steak from the refrigerator and let it rest at room temperature for about 30 minutes before cooking. This helps it cook more evenly.

Prepare the Steak

Generously season both sides of the steak with kosher salt and freshly cracked black pepper, ensuring an even coating.

Season the Steak

In a heavy skillet or cast-iron pan, heat the olive oil over medium-high heat until it begins to shimmer.

Preheat the Pan

Carefully place the steak in the hot pan. Sear for about 4-5 minutes on one side without moving it to develop a nice crust.

Sear the Steak

Flip the steak over using tongs. Add the garlic cloves, rosemary, and butter to the pan. Cook for an additional 4-5 minutes for medium-rare, basting the steak with the melted butter and cooking juices.

Flip and Add Flavor

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C). Adjust cooking time as needed for your desired doneness.

Check for Doneness

Once cooked to your liking, remove the steak from the pan and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute.

Rest the Steak

After resting, slice the steak against the grain and serve immediately. Enjoy your perfectly cooked NY strip steak!

Slice and Serve

USDA Prime NY Strip Steak

Kosher Salt

Black Pepper

Olive Oil

Garlic Cloves

Fresh Rosemary

Butter

Rinse the shrimp under cold water and pat dry with paper towels. This helps to remove any excess moisture and ensures the shrimp can properly absorb the seasoning.

Prepare the Shrimp

In a mixing bowl, combine the coarsely crushed black peppercorns, salt, and minced garlic. Add the shrimp to the bowl and toss to coat evenly with the spice mixture.

Season the Shrimp

In a large skillet, heat the olive oil over medium-high heat. Allow the oil to get hot but not smoking, which will help to create a nice sear on the shrimp.

Heat the Olive Oil

Add the seasoned shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Avoid overcrowding the pan; cook in batches if necessary.

Cook the Shrimp

Once cooked, remove the shrimp from the skillet and transfer them to a serving plate. Sprinkle with chopped fresh parsley and serve immediately with lemon wedges on the side.

Garnish and Serve

Large shrimp, peeled and deveined

Black peppercorns, coarsely crushed

Garlic, minced

Fresh parsley, chopped

Lemon wedges, for serving

Start by gathering all the ingredients. Mince the garlic and chop the fresh rosemary.

Prepare the Ingredients

Rub the beef tenderloin filet with olive oil. Season generously with salt and black pepper on all sides.

Season the Filet

Sprinkle the minced garlic and chopped rosemary over the filet, ensuring it is evenly coated.

Add Garlic and Rosemary

Heat a skillet over medium-high heat. Allow it to get hot before adding the filet.

Place the seasoned filet into the hot skillet. Sear for about 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness.

Sear the Filet

Once cooked, remove the filet from the skillet and let it rest on a plate for 5 minutes before slicing.

Rest the Filet

Slice the filet into medallions and serve immediately. Enjoy your tenderloin filet with your choice of sides.

Beef Tenderloin Filet

Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30–45 minutes before cooking.

Preparation of the Steak

Generously season both sides of the ribeye steak with kosher salt and black pepper. Ensure that the seasoning is evenly distributed.

In a heavy skillet or cast-iron pan, add olive oil and heat over medium-high heat until the oil shimmers but does not smoke.

Once the oil is hot, carefully place the ribeye steak in the pan. Sear for 4–5 minutes without moving it to develop a nice crust.

Flip the steak using tongs and add crushed garlic cloves, rosemary, and butter to the pan. Continue cooking for an additional 4–5 minutes for medium-rare.

Flip and Add Flavorings

As the steak cooks, use a spoon to baste it with the melted butter and the juices in the pan for enhanced flavor.

Baste the Steak

Use a meat thermometer to check for doneness; aim for an internal temperature of 130°F (54°C) for medium-rare.

Once cooked to your liking, remove the steak from the pan and let it rest on a cutting board for 5–10 minutes before slicing.

Slice the ribeye against the grain and serve hot, drizzled with the pan juices if desired.

USDA Prime Ribeye Steak

In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. Season with a pinch of salt. Once done, remove from the skillet and set aside.

Prepare the Onions

In the same skillet, add the olive oil and heat over medium-high heat. Season the veal liver with salt and black pepper. Add the liver to the skillet and cook for about 3-4 minutes on each side, until browned and cooked through. Avoid overcooking, as liver can become tough.

Cook the Veal Liver

In a small bowl, whisk together the sherry vinegar, honey, and fresh thyme. Season with salt and pepper to taste.

Prepare the Sherry Vinaigrette

To serve, place the sautéed veal liver on a plate, top with caramelized onions, and crumbled goat cheese. Drizzle with the sherry vinaigrette before serving.

Assemble the Dish

Veal Liver

Goat Cheese

Onions (sliced)

Sherry Vinegar

Honey

Fresh Thyme

Soak the cedar plank in water for at least 1 hour before cooking to prevent it from burning on the grill.

Prepare the Cedar Plank

In a small bowl, mix the brown sugar, Dijon mustard, olive oil, salt, and black pepper until well combined. This will be the glaze for the salmon.

Make the Glaze

Place the salmon fillet on the soaked cedar plank. Brush the glaze generously over the top of the salmon, ensuring it is evenly coated.

Prepare the Salmon

Preheat your grill to medium-high heat. Once the grill is hot, place the cedar plank with the salmon directly on the grill grate.

Grill the salmon for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C) and the salmon flakes easily with a fork.

Cook the Salmon

While the salmon is grilling, heat a skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside.

Cook the Pancetta

In the same skillet with the pancetta drippings, add the arugula and lemon juice. Toss gently until the arugula is wilted, about 2-3 minutes.

Fall Pear Tart

Chicken Fricassée

Grilled Oyster Mushrooms

Grilled Duroc Pork Chop

Veal Milanese

N.y. Strip (usda Prime)

Pepper Crusted Shrimp

Tenderloin Filet

Ribeye (usda Prime)

Sautéed Veal Liver

Cedar Plank Salmon

Filet Of Flounder

Thai Curry Shrimp

Grilled Pork Tenderloin

Parmesan Risotto

Charcuterie Plate

Tea Smoked Duck Breast

Seared Caesar Salad

Butternut Squash Bisque

Stilton & Walnut Salad

Panko Crusted Shrimp

Crabcakes

Lamb Potstickers

Pepper Seared Ahi Tuna