ESPRESSO PROFITEROLES

BUTTERMILK SCONES

BROWN BUTTER RUM BREAD PUDDING

whipped potato, braised greens & kish mish

FRIED CHICKEN

BEIGNETS

butter croutons, marinated tomatoes, baby greens & apple relish

QUAIL PANZANELA

BBQ PORK RIBS

zucchini, squash, tomato, Romano beans & curry fondue

STEELHEAD

STEAK & FRITES

roasted chicken, goat cheese, onion, corn, cherry tomatoes & vodka Mascarpone cream sauce

CHICKEN HASH

FISH N CHIPS

MUSSELS & FRITES

chicories, roasted fingerlings, shishitos, roasted grapes, shaved apple & Concord grape gastrique

BRAISED PORK BELLY

caramelized onions, Beehive cheddar, tomato, lettuce, bourbon bacon & aioli

DESERT MOUNTAIN BURGER

RABBIT SALAD SANDWICHES

pickled onion, arugula, Greek yogurt & granola

ROASTED CINNAMON BEETS

Korean chilli, shrimp, garlic condiment, lemon & naan bread

GAMBAS

FRIED COUNTRY OLIVES

CROQUETTES

FRIED FROG LEGS

American sturgeon, gold potato, cour creme & chives

PILLOWS

SHISHITOS

Samball butter sauce, slaw & creamy sesame dressing

CHICKEN WINGS

tomato, cucumber, avocado & honey tangerine vinaigrette

BURRATA SALAD

Preheat oven to 425°F (220°C). Line two baking sheets with parchment and fit a large round tip (about 1/2 inch) to a pastry bag or use two spoons. In a medium saucepan combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tablespoon sugar and 1/4 teaspoon salt. Bring to a rolling boil over medium heat.

Make the choux paste

Remove pan from heat and immediately add 1 cup sifted flour all at once. Stir vigorously with a wooden spoon until mixture pulls away from pan and forms a smooth ball (about 30 seconds). Return pan to low heat and cook, stirring, for 30–60 seconds to dry the dough slightly. Transfer dough to a bowl or stand mixer.

Beat in eggs one at a time: with mixer on low, add one large egg and fully incorporate before adding next. Continue until dough is shiny and smooth and a glossy ribbon falls when you lift the paddle. You may not need all 4 eggs; adjust so dough is pipeable but holds shape (total listed assumes 4). Stir in 1 teaspoon instant espresso powder (or 1 tsp cooled strong espresso) to incorporate an espresso note into the pâte à choux.

Pipe or spoon mounds 1 to 1 1/4 inches (2.5–3 cm) onto prepared sheets, spacing 1.5–2 inches apart. Smooth any peaks with a wet fingertip. Optional: brush tops with a little beaten egg for deeper color.

Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F (175°C) without opening the door. Bake another 15–18 minutes until puffed and deep golden brown. Do not open oven during the second bake. Remove from oven and immediately pierce each profiterole with a skewer or cut a small slit to release steam. Cool completely on a wire rack.

Prepare the ice cream base while choux cools. In a medium heatproof bowl, whisk together 1/2 cup unsweetened cocoa powder and 1 cup sweetened condensed milk until smooth and lump-free.

Warm 4 oz chopped semisweet chocolate gently (microwave in 20-second bursts, stirring between, or over a double boiler) until melted and smooth. Stir melted chocolate into the cocoa-condensed milk mixture.

Dissolve 1 tablespoon strong brewed espresso (or 1 tsp instant in 1 tbs hot water) into the chocolate mixture along with 1 teaspoon vanilla extract and 1/4 teaspoon salt. Allow mixture to cool to room temperature.

In a chilled bowl, whip 2 cups heavy cream to soft-medium peaks. Fold one-third of whipped cream into the chocolate base to loosen it, then gently fold in the remaining whipped cream in two additions until uniformly chocolate-colored and aerated. The mixture should be scoopable but still soft.

Transfer the chocolate ice cream base to a loaf pan or container, cover, and freeze at least 4 hours or overnight until firm. (If you prefer churned ice cream, this base can be chilled and processed in an ice cream maker according to manufacturer instructions.)

Heat 1/2 cup heavy cream and 1 tablespoon butter in a small saucepan until it just begins to simmer (do not boil). Remove from heat and stir in 4 oz finely chopped semisweet chocolate and 1/2 teaspoon espresso (optional). Let sit 1 minute, then whisk until smooth and glossy. If too thick, add a teaspoon of warm cream to reach pouring consistency. Keep warm or reheat gently before assembly.

Hollow the cooled profiteroles: with a small paring knife or by cutting the underside, create a hole large enough to fill with ice cream (or pierce and pipe).

Scoop or pipe chilled chocolate ice cream into each profiterole. Work quickly so the ice cream doesn't melt; return filled profiteroles to the freezer on a tray while you fill the rest.

To serve, place 3–4 filled profiteroles per plate, warm the ganache slightly and spoon or drizzle over them so the ganache creates a glossy coat. Dust with powdered sugar and garnish with espresso beans or chocolate shavings if desired.

If not serving immediately, keep filled profiteroles on a tray in the freezer up to 24 hours. For longer storage, place them in a single layer in an airtight container with parchment between layers; ganache is best added just before serving.

water

whole milk

unsalted butter

granulated sugar

fine sea salt

all-purpose flour, sifted

large eggs

espresso powder (instant) or strong brewed espresso, cooled

heavy cream

sweetened condensed milk

unsweetened cocoa powder

semisweet chocolate, finely chopped or chips

espresso (strong brewed) or 1 tsp instant dissolved in 1 tbs hot water

pure vanilla extract

fine salt

semisweet chocolate, finely chopped

espresso (optional, for espresso note)

powdered sugar (optional, for dusting)

espresso beans or chocolate shavings (optional)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

Preheat and prepare

Whisk dry ingredients: In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.

Cut in butter: Add 3/4 cup (cold, cubed) unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (about the size of small peas). This creates flaky layers.

Mix wet ingredients: In a separate bowl, whisk together 1 cup buttermilk, 1/4 cup chilled heavy cream, 1 large egg, and 1 teaspoon vanilla extract until smooth.

Combine dough: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or rubber spatula until the dough just comes together. Do not overmix — a slightly shaggy, sticky dough is correct. If dough seems too wet, sprinkle up to 2 tablespoons additional flour; if too dry, add 1 tablespoon cold buttermilk.

Shape and cut: Turn the dough out onto a lightly floured surface and gently pat to a 1-inch thick round (about 8–9 inches across). Use a 2.5–3 inch round cutter to cut scones. Press straight down; do not twist, to keep edges sharp. Re-shape scraps gently and cut additional scones. You should get about 8–10 scones.

Chill briefly: Transfer scones to the prepared baking sheet leaving 1–2 inches between them. Chill in the refrigerator 10–15 minutes to firm the butter and improve rise.

Brush and sugar: Before baking, brush the tops lightly with 2 tablespoons heavy cream and sprinkle with 1 tablespoon turbinado sugar if using.

Bake: Bake at 425°F (220°C) for 12–16 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean. Baking time will vary by oven and scone size.

Cool: Remove from oven and transfer scones to a wire rack. Let cool 10–15 minutes before slicing open for filling.

Combine and macerate: In a small saucepan, combine 1 cup chopped strawberries, 1 cup chopped rhubarb, 1/2 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Let sit 10 minutes to macerate.

Cook jam: Place saucepan over medium heat. Bring mixture to a gentle simmer, stirring occasionally. Reduce heat to medium-low and simmer uncovered, stirring frequently, until fruit breaks down and mixture thickens to a jammy consistency, about 12–18 minutes. Mash larger pieces with a wooden spoon or potato masher to desired texture.

Finish and cool: Once thickened, remove from heat. Taste and add a splash more lemon juice if needed. Let cool to room temperature — jam will thicken further as it cools. Refrigerate if not using immediately; it will keep for up to 7 days.

Whip cream: In a medium bowl, whip 1/2 cup heavy cream to soft peaks using a hand mixer or whisk.

Combine with mascarpone: In a separate bowl, beat 1 cup room-temperature mascarpone (or cream cheese) with 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, and 1/2 teaspoon lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined and light. Chill until ready to use.

Split scones: Slice each warm (but not hot) scone horizontally.

Fill: Spread about 1–2 tablespoons of the mascarpone cream on the bottom half of each scone, then spoon 1–2 tablespoons of the strawberry & rhubarb jam on top of the cream (adjust quantity per scone size and personal preference).

Finish and serve: Place the top half of the scone back on, or serve open-faced with an extra dollop of cream and a spoonful of jam on top. Serve immediately. Leftover jam and creme keep refrigerated for up to 5–7 days.

all-purpose flour

baking powder

baking soda

unsalted butter (cold, cut into cubes)

buttermilk

heavy cream (for dough, chilled)

large egg

vanilla extract

heavy cream (for brushing)

turbinado sugar or coarse sugar (optional, for sprinkling)

mascarpone or cream cheese (room temperature)

powdered sugar

lemon zest (optional)

fresh strawberries (hulled, chopped)

fresh rhubarb (trimmed, chopped into 1/2-inch pieces)

lemon juice

Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish (or similar-sized gratin) or spray with nonstick spray. Place the cubed bread in a very large mixing bowl.

Preheat and prep

If using raisins or dried fruit, rehydrate them quickly by soaking in the 3 tablespoons dark rum for 10–15 minutes, then drain (reserve rum for custard). Toss the drained fruit and toasted nuts into the cubed bread so they are evenly distributed.

In a medium saucepan over medium heat, melt 10 tablespoons unsalted butter. Continue to cook, swirling the pan occasionally, until the butter foams, the milk solids turn golden brown and smell nutty — about 5–7 minutes. Immediately remove from heat to stop browning. Pour half (about 5 Tbs) of the brown butter over the bread mixture and toss gently to coat; reserve remaining brown butter to incorporate into the custard and to dot on top before baking.

Brown the butter

In a large bowl, whisk together the whole milk (1 cup), heavy cream (1 cup), 4 whole eggs and 1 egg yolk, 1 cup granulated sugar, 1 cup packed dark brown sugar, 2 teaspoons vanilla extract, 1 teaspoon kosher salt and 3 tablespoons dark rum (including any reserved rum from soaking fruit). Whisk until the sugars are mostly dissolved and the mixture is homogenous.

Combine wet ingredients

Slowly whisk the remaining warm brown butter into the custard mixture (doing this gradually prevents cooking the eggs). Taste and adjust — it should be rich and slightly sweet with a hint of nutty brown butter and rum.

Incorporate brown butter

Pour the custard evenly over the bread, pressing down gently with the back of a spatula so the bread absorbs the liquid. Let the bread sit for 15–20 minutes at room temperature to soak. If time allows, cover and refrigerate for up to 2 hours for a more set custard (bring back to room temp before baking).

Dot the top of the soaked bread with any remaining brown butter. Place the baking dish in the preheated oven and bake for 35–45 minutes, until the pudding is puffed and the center registers 160–165°F (71–74°C) or a knife inserted near the center comes out mostly clean with a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 10 minutes.

Bake until set

Remove from oven and let cool for 10–15 minutes; the pudding will continue to set as it cools.

While the pudding bakes or rests, make the caramel: in a medium heavy-bottomed saucepan over medium heat, sprinkle 3 tablespoons granulated sugar in an even layer. Allow the sugar to melt without stirring for 1–2 minutes, then gently swirl the pan or stir with a heatproof spatula as it begins to melt. Continue until the sugar has turned an amber color. Immediately remove from heat and whisk in 2 tablespoons unsalted butter until incorporated (be careful — it will bubble). Slowly whisk in 1 cup warm heavy cream until smooth. Return briefly to low heat to combine if needed, then off heat stir in 2 tablespoons dark rum and 1 teaspoon sea salt. Taste and adjust salt or rum.

Make quick caramel

If the caramel is too thick, thin with a tablespoon or two of warm cream. Keep warm or reheat gently before serving.

Spoon warm bread pudding into bowls or plates. Drizzle generously with warm brown-butter rum caramel. Top with a scoop of vanilla ice cream and a sprinkle of flaky sea salt. Serve immediately so the ice cream melts into the warm pudding.

Leftovers: store cooled pudding and caramel separately in the refrigerator for up to 3 days. Reheat pudding in a 325°F oven until warm; warm the caramel and drizzle before serving.

day-old brioche or challah bread, cut into 1-inch cubes

large egg yolk

dark brown sugar, packed

dark rum

kosher salt

unsalted butter (for browning)

toasted pecans or walnuts, roughly chopped (optional)

raisins or dried currants (optional)

granulated sugar (for caramel)

unsalted butter (for caramel)

heavy cream (warm)

dark rum (to finish caramel)

sea salt

vanilla ice cream

flaky sea salt

In a large bowl or zip-top bag, combine buttermilk, 1 tsp kosher salt, 1 tsp black pepper and hot sauce if using. Submerge the chicken pieces, press out air, and refrigerate for at least 4 hours or overnight. This tenderizes and seasons the meat.

Brine/Marinate

About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature. In a shallow wide bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, and 1/2 tsp freshly ground black pepper. Set up a rack over a sheet pan for drained pieces.

Prep dredge

Working one piece at a time, shake off excess buttermilk, then press chicken into the seasoned flour to fully coat. Tap off excess and place on rack. For an extra-crisp double coating, dip coated piece briefly back into a small amount of buttermilk then recoat in flour. Let coated pieces rest 10–15 minutes to help the crust adhere.

Dredge and rest

Pour neutral oil into a heavy skillet or Dutch oven to a depth of about 1" (about 1–1.5 cups depending on vessel). Heat oil to 325–350°F (160–175°C). Use a thermometer to monitor temperature. Fry chicken in batches without crowding: cook bone-in pieces about 12–16 minutes per batch, turning occasionally, until crust is deep golden and internal temperature at thickest part reaches 165°F (74°C). If crust browns too quickly, lower heat to keep internal cooking steady. Drain cooked pieces on a wire rack set over a sheet pan. After all pieces are cooked, briefly rest 5 minutes, then melt 1 tbsp butter and brush over chicken for sheen and flavor.

Place potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes. Drain thoroughly and return potatoes to the hot pot to dry for 1–2 minutes.

Warm milk, butter and cream together until butter melts (microwave or small saucepan). Using a potato ricer or masher, process potatoes until smooth. Pour warm dairy over potatoes and whip with a hand mixer or vigorous whisk to desired silkiness. Season with 1 tsp salt and 1/4 tsp white or black pepper, tasting and adjusting. Keep warm covered until serving.

Heat olive oil in a wide sauté pan over medium heat. Add diced onion and cook until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add chopped greens to the pan (it will look like a lot; they will wilt). Toss with onions and garlic to coat. Pour in chicken stock, add apple cider vinegar, red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Cover and simmer over medium-low heat until greens are tender, about 12–15 minutes, stirring once or twice. Remove lid and simmer 2–3 minutes more to reduce liquid if necessary. Taste and adjust seasoning.

In a small saucepan, combine kish mish (raisins), water and brown sugar. Bring to a gentle simmer over medium heat and cook until plump and liquid is syrupy, about 6–8 minutes. Stir in 1/2 tbsp butter and 1/2 tsp lemon juice, then remove from heat. Set aside to cool slightly.

Spoon a generous portion of whipped potatoes onto each plate. Arrange braised greens alongside or partially over the potatoes. Place 1–2 pieces of fried chicken on top or beside the potatoes. Spoon a few kish mish and some of their syrup over the greens and potatoes to introduce a sweet-tart contrast.

Finish with a light sprinkle of finishing salt and freshly ground black pepper over the chicken and potatoes. Scatter chopped parsley if using. Serve immediately while chicken is hot and crust is crisp.

bone-in chicken pieces (thighs/drumsticks)

black pepper

hot sauce (optional)

cornstarch

paprika (smoked or sweet)

garlic powder

onion powder

cayenne pepper

freshly ground black pepper

neutral oil for frying (vegetable/canola/peanut)

unsalted butter (for finishing)

Yukon Gold potatoes, peeled and cut into 1-inch cubes

cream (or additional milk)

white pepper or black pepper

heavy cream (optional, for extra silkiness)

collard greens or kale, stems removed and chopped

olive oil

yellow onion, finely diced

garlic, minced

chicken stock (or vegetable stock)

apple cider vinegar

red pepper flakes

kish mish or small golden raisins

brown sugar

butter

fresh lemon juice

finishing salt (flaky) or kosher salt

chopped parsley (optional, for garnish)

In a small bowl, combine warm water (105–115°F) and 1 tbs granulated sugar; sprinkle instant yeast over and let sit 5–7 minutes until foamy. In a separate bowl whisk together warm milk and eggs until blended.

Activate yeast and mix wet ingredients

In the bowl of a stand mixer fitted with the dough hook, add 3 cups flour and 1 tsp salt. Start mixer on low and slowly pour in the foamy yeast mixture, the milk-egg mixture, and 4 tbs softened butter. Mix until a soft, slightly sticky dough forms, about 4–6 minutes. If dough is too sticky to handle, add up to 2 tbs more flour; if too dry, add 1 tsp water at a time.

Combine dry and wet

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

First rise

On a lightly floured surface, roll dough to a 1/2-inch thickness. Using a 2.5–3 inch round cutter (or a knife to cut 2.5x2.5 in squares), cut into pieces. Place cut pieces on a parchment-lined tray, cover loosely with plastic wrap, and let rise 30–45 minutes until puffy.

Shape and second rise

Place chopped semisweet chocolate in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (tiny bubbles at edge). Pour hot cream over chocolate and let sit 1 minute, then whisk gently until smooth. Whisk in 1 tbs butter, if using, for a glossy finish. Let ganache cool at room temperature until thickened but still pipeable, about 20–30 minutes. Transfer to a pastry bag fitted with a small round tip.

In a small saucepan, heat 1 cup whole milk with 1 tbs sugar over medium heat until just simmering. In a bowl, whisk together 3 egg yolks and 2 tsp cornstarch until smooth. Slowly temper the hot milk into the yolk mixture in a thin stream while whisking constantly. Return mixture to saucepan and cook over medium-low, whisking constantly, until it thickens and comes to a gentle boil, about 2–3 minutes. Remove from heat and whisk in 1 tbs butter and 1 tsp vanilla. Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until cool, about 1–2 hours. Once chilled, spoon or pipe into a pastry bag fitted with a small round tip.

Heat 4 cups vegetable oil in a heavy pot or deep fryer to 360°F (182°C). Use a candy/deep-fry thermometer to maintain temperature. Fry beignets in batches of 3–5 pieces, carefully lowering them into the oil using a spider or slotted spoon. Fry until the first side is golden, about 1–1½ minutes, then flip and fry another 1–1½ minutes until deep golden and puffed. Do not overcrowd the pot; keep oil temperature between 350–365°F.

Remove beignets to a rack lined with paper towels to drain briefly (30–60 seconds), then transfer while still warm to a bowl with the powdered sugar mixture (1 cup confectioners' sugar mixed with 1 tsp cornstarch). Toss or dust to coat evenly. Alternatively, dust with a sifter for a lighter coating.

Fill each beignet: Using the pastry bags with the ganache and pastry cream, insert the tip into the side or bottom of a warm beignet and pipe about 1–1½ tbs of filling. For a combination: pipe 3/4 tbs chocolate ganache and 3/4 tbs pastry cream into each beignet. Repeat until all are filled.

Serve warm, dusted with additional powdered sugar if desired. Beignets are best the day they are made; if needed, reheat briefly in a 300°F oven for 3–5 minutes to refresh before serving.

Espresso Profiteroles

Buttermilk Scones

Brown Butter Rum Bread Pudding

Fried Chicken

Beignets

Quail Panzanela

Bbq Pork Ribs

Steelhead

Steak & Frites

Chicken Hash

Fish N Chips

Mussels & Frites

Braised Pork Belly

Desert Mountain Burger

Rabbit Salad Sandwiches

Roasted Cinnamon Beets

Gambas

Fried Country Olives

Croquettes

Fried Frog Legs

Pillows

Shishitos

Chicken Wings

Burrata Salad