Crispy fried chicken served with a side of coleslaw.

Fried Chicken

A selection of cured meats, cheeses, and accompaniments.

Charcuterie Board

Pan-seared duck breast served with gnocchi and seasonal vegetables.

Duck Breast

Creamy risotto with chunks of lobster and herbs.

Lobster Risotto

Tender ribs glazed in Asian seasoning, served with a side.

Baby Back Ribs

Layers of puff pastry with creamy filling, served as dessert.

Napoleon Cake

Juicy filet mignon served with mashed potatoes and asparagus.

Filet Mignon

Sautéed Brussels sprouts with a light vinaigrette and topped with nuts.

Brussels Sprout Salad

Fresh tuna served with a tangy sauce and garnished with avocado.

Tuna Tartar

Finely chopped raw beef seasoned with spices and served with toast.

Beef Tartar

In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces, making sure they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In a separate bowl, mix the all-purpose flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Prepare the Coating

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

Heat the Oil

Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring they are fully coated. Shake off any excess flour.

Coat the Chicken

Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry for 12-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Fry the Chicken

Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. Serve hot with your favorite side dishes.

Drain and Serve

whole chicken, cut into pieces

buttermilk

all-purpose flour

salt

black pepper

paprika

garlic powder

onion powder

cayenne pepper

vegetable oil

Choose a large wooden or marble board as your serving platter.

Prepare the Board

Artfully arrange the cured meats in one portion of the board, folding or rolling them for presentation.

Arrange Cured Meats

Place the cheeses next to the cured meats, cutting some into slices or cubes for easy serving.

Add Cheeses

Fill in the board with olives, nuts, fresh fruits, and crackers or breadsticks, creating a balanced and visually appealing arrangement.

Include Accompaniments

Spoon honey or fruit preserves into small bowls and place them on the board along with mustard or dipping sauce.

Add Condiments

Provide small plates and utensils for guests and encourage them to build their own bite-sized combinations.

Serve and Enjoy

Cured meats (e.g., salami, prosciutto, chorizo)

Cheese (e.g., cheddar, brie, gouda)

Olives (mixed varieties)

Crackers or breadsticks

Nuts (e.g., almonds, walnuts)

Fresh fruits (e.g., grapes, figs)

Honey or fruit preserves

Mustard or dipping sauce

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

Prepare the Duck Breast

In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and cook until the skin is crispy and golden, about 6-8 minutes. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare. Remove from heat and let rest.

Sear the Duck Breast

In a large pot of salted boiling water, cook the gnocchi until they float to the surface, about 2-3 minutes. Drain and set aside.

Cook the Gnocchi

In a large skillet, heat olive oil over medium heat. Add the seasonal vegetables and sauté for about 5-7 minutes until tender. Add the butter and fresh thyme, cooking for an additional 1-2 minutes.

Sauté the Vegetables

Add the cooked gnocchi to the skillet with the vegetables and toss gently to combine. Cook for another 2 minutes to heat through.

Combine Gnocchi and Vegetables

Slice the duck breast and serve it alongside the gnocchi and seasonal vegetables.

Serve

Duck breasts

Salt

Black pepper

Gnocchi

Olive oil

Seasonal vegetables (e.g., asparagus, carrots, peas)

Butter

Fresh thyme

In a saucepan, bring the chicken or seafood broth to a simmer. Keep it warm over low heat.

Prepare the Broth

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

Sauté Aromatics

Add the arborio rice to the skillet and stir for about 2 minutes, allowing it to lightly toast and absorb the flavors.

Toast the Rice

Pour in the white wine and stir continuously until it is mostly absorbed by the rice.

Add Wine

Start adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Incorporate Broth

Once the rice is cooked, gently fold in the cooked lobster meat, remaining tablespoon of butter, grated parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.

Finish with Lobster and Cheese

Remove from heat and let sit for a couple of minutes before serving. Garnish with additional parsley and parmesan if desired.

lobster meat, cooked and chopped

arborio rice

chicken or seafood broth

white wine

onion, finely chopped

garlic, minced

parmesan cheese, grated

butter

olive oil

fresh parsley, chopped

In a bowl, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, five-spice powder, and black pepper. Whisk until well combined.

Prepare the Marinade

Place the baby back ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

Marinate the Ribs

Preheat the Oven

Line a baking sheet with aluminum foil and place a wire rack on top. Remove the ribs from the marinade and place them on the rack. Reserve the marinade. Bake the ribs in the preheated oven for 2.5 hours.

Bake the Ribs

After 2.5 hours, remove the ribs from the oven and brush them generously with the reserved marinade. Increase the oven temperature to 400°F (200°C) and return the ribs to the oven. Bake for an additional 15-20 minutes, basting with the marinade every 5 minutes, until the ribs are caramelized.

Glaze the Ribs

Remove the ribs from the oven and let them rest for 10 minutes. Slice between the bones and serve hot, garnished with chopped green onions.

Baby back ribs

Soy sauce

Honey

Rice vinegar

Garlic, minced

Ginger, grated

Sesame oil

Five-spice powder

Green onions, chopped (for garnish)

Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a floured surface and cut them into rectangles. Place them on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown. Let them cool completely.

Bake the Puff Pastry

In a saucepan, heat the milk over medium heat. In a bowl, whisk together sugar, flour, cornstarch, and eggs until smooth. Gradually add the hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened, about 5-7 minutes. Remove from heat and stir in vanilla and butter. Let it cool completely.

Make the Cream Filling

Once the cream filling is cool, spread a layer of the filling on a puff pastry rectangle. Top with another puff pastry layer and repeat the process. Finish with a final layer of puff pastry on top.

Assemble the Cake

In a bowl, mix powdered sugar with milk until smooth. Spread the frosting over the top layer of the assembled cake.

Prepare the Frosting

Refrigerate the Napoleon cake for at least 2 hours to allow the layers to set. Cut into squares and serve chilled.

Chill and Serve

Puff pastry sheets

Whole milk

Granulated sugar

All-purpose flour

Cornstarch

Eggs

Vanilla extract

Powdered sugar

Milk (for frosting)

Preheat the oven to 400°F (200°C). Season the filet mignon steaks with salt and black pepper on both sides.

Prepare the Filet Mignon

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the filet mignon steaks and sear for 3-4 minutes on each side until browned.

Sear the Steaks

Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes for medium-rare, or until desired doneness.

Finish in the Oven

While the steaks are in the oven, trim the ends of the asparagus. In a separate pan, melt the butter over medium heat, add the asparagus, and sauté for 5-7 minutes until tender.

Prepare the Asparagus

Once the filet mignon is done, let it rest for 5 minutes before serving. Plate the steaks with the sautéed asparagus on the side.

Olive Oil

Black Pepper

Asparagus

Trim and halve the Brussels sprouts. Heat olive oil in a skillet over medium heat. Add the Brussels sprouts, salt, black pepper, and minced garlic. Sauté for about 8-10 minutes until they are tender and slightly caramelized.

Sauté the Brussels Sprouts

In a small bowl, whisk together red wine vinegar and honey until well combined.

Prepare the Vinaigrette

Remove the sautéed Brussels sprouts from the heat and let them cool slightly. In a large bowl, combine the Brussels sprouts and the vinaigrette. Toss well to coat.

Combine the Salad

Chop the mixed nuts coarsely and sprinkle them over the salad. Serve warm or at room temperature.

Add Nuts and Serve

Brussels sprouts

Garlic

Red wine vinegar

Mixed nuts (e.g., walnuts, almonds, pecans)

Finely dice the fresh tuna and place it in a mixing bowl.

Prepare the Tuna

In a separate bowl, combine the soy sauce, sesame oil, lime juice, and chili paste. Mix well.

Make the Sauce

Pour the sauce over the diced tuna and mix gently to combine. Add salt and black pepper to taste.

Combine Ingredients

Dice the avocado and chop the green onions and cilantro.

Prepare the Garnish

Plate the tuna tartar and garnish with diced avocado, green onions, and cilantro.

Fresh Tuna

Avocado

Soy Sauce

Sesame Oil

Lime Juice

Chili Paste

Green Onion

Cilantro

Finely chop the beef tenderloin into small pieces using a sharp knife. Make sure to work on a clean surface.

Prepare the Beef

In a mixing bowl, combine the chopped beef, capers, shallot, Dijon mustard, Worcestershire sauce, and egg yolk. Season with salt and black pepper to taste.

Mix the Ingredients

Form the beef mixture into a neat mound in the center of a plate. Garnish with chopped parsley.