FAROE ISLAND SALMON

EXTRA VIRGIN OLIVE OIL, CRACKED PEPPER, SPICY COCKTAIL SAUCE

JUMBO SHRIMP COCKTAIL

CRISPY CHICKEN BREAST, VIRGINIA HAM, PROVOLONE CHEESE

ORGANIC CHICKEN MILANESE

SAUTÉED, MELTED SWEET ONIONS, SOUR CREAM, SCALLIONS

LOBSTER POTATO PIEROGI

CRISPY ROCK SHRIMP

FONSECA 20 YEAR TAWNY PORT 750ML

INNISKILLIN ICE WINE, CANADA 375ML 2023

ROYAL TOKAJI 5 PUTTONYOS, HUNGARY 500ML 2018

BONNEAUDU MARTRAY, CORTON CHARLEMAGNE GRAND CRU 2021

AUBERT, UV-SL, SONOMA COAST 2021

ALPHA OMEGA, NAPA 2021

LOUIS ROEDERER, CRISTAL, CHAMPAGNE 2016

CHEURLIN THOMAS, LE CHAMPION, BLANC DE NOIRS, CHAMPAGNE NV

LANSON, CLOS LANSON, CHAMPAGNE 2007

GOUTORBE-BOUILLOT, CLOS DES MONNAIES, CHAMPAGNE 2011

DOM PERIGNON, CHAMPAGNE 2015

BEAU JOIE, SUGAR KING, DEMI SEC, CHAMPAGNE NV

MARSHMALLOWS, GRAHAM CRACKERS, DARK CHOCOLATE GANACHE, MILK CHOCOLATE & TAHITIAN VANILLA ICE CREAM

CAMPFIRE SMORE'S

CHOCOLATE, PISTACHIO AND STRAWBERRY ICE CREAM, ITALIAN MERINGUE, BRANDY FLAMBÉ

TAHITIAN BAKED ALASKA

TOFFEE SAUCE, TAHITIAN VANILLA BEAN ICE CREAM

STICKY TOFFEE BUTTER CAKE

OREO™ COOKIE ICE CREAM PIE

CREAM CHEESE GLAZE, ROASTED PINEAPPLE CHUTNEY, FRESH WHIPPED CREAM

CHRISTINE'S CARROT CAKE

GRAHAM CRACKER CRUST, OATMEAL STREUSEL TOPPING, VANILLA ICE CREAM, CARAMEL SAUCE, FRESH WHIPPED CREAM

APPLE STREUSEL CHEESECAKE

CLASSIC CRÈME BRÛLÉE

Peel the Yukon Gold potatoes and grate them on the large holes of a box grater. Transfer grated potatoes to a large bowl of cold water and swish to remove excess starch. Let sit 3 minutes.

Prepare potatoes

Drain the potatoes in a fine mesh sieve or colander and press out as much water as possible with your hands. Then transfer to a clean kitchen towel or several layers of paper towels and squeeze until mostly dry. Excess moisture prevents crisping.

Drain and dry

Finely grate or mince the half onion and squeeze out excess moisture. In a large bowl, combine the drained, dried grated potatoes, grated onion, flour, beaten egg, chopped chives, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until evenly combined.

Combine ingredients

Divide the mixture into four equal portions and shape each into a compact patty about 3 inches wide and 1/2 inch thick. Place on a tray and chill in the refrigerator for 10 minutes to help them hold together while you heat the pan.

Form cakes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp vegetable oil and 1/2 tbsp butter. When shimmering, add two potato cakes (do not overcrowd). Flatten slightly with a spatula and fry until deep golden brown and crisp on the first side, about 4–5 minutes. Flip carefully and fry the second side 3–4 minutes until cooked through and crisp. Transfer to a paper towel–lined plate and keep warm. Repeat with remaining oil, butter, and potato cakes.

Fry until crisp

Pat the salmon fillets very dry with paper towels—especially the skin. Season both sides and the skin with 3/4 tsp kosher salt per fillet (1.5 tsp total divided), and 1/2 tsp freshly ground black pepper per fillet (1 tsp total divided). Let sit at room temperature 8–10 minutes while you finish the potato cakes.

Pat dry and season

Once the potato cakes are resting warm, return skillet to medium-high heat and add 1 tbsp olive oil. Place salmon fillets skin-side down in the dry, hot skillet. Press gently with a spatula for 15–20 seconds to ensure even contact so the skin crisps. Cook without moving until the skin is deeply golden and crisp, about 4–6 minutes depending on thickness.

Pan-sear skin-side first

Flip the fillets and add 1 tbsp butter and 1 tbsp olive oil to the pan. Tilt the pan slightly and spoon the foaming butter over the top of the salmon repeatedly for 30–60 seconds to baste and finish cooking. Cook until the salmon reaches an internal temperature of about 120–125°F (49–52°C) for medium-rare, or longer to desired doneness—about 1–3 minutes more after flipping for typical 1-inch fillets.

Finish in pan

Remove salmon to a warm plate, tent loosely with foil and rest 2–3 minutes. This keeps juices in and allows carryover cooking. Serve atop or beside the crispy potato cakes, spoon herb crème fraîche if using, garnish with microgreens/parsley and lemon wedges.

Rest and serve

While potatoes chill or salmon rests, combine 1/2 cup crème fraîche, 1 tbsp chopped dill, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Stir until smooth and refrigerate briefly. Dollop on plate when serving.

Place one or two potato cakes on each plate (depending on portion). Top or lean a salmon fillet beside the cake. Add a spoonful of herb crème fraîche adjacent to the cake, sprinkle microgreens or chopped parsley, and serve with a lemon wedge for squeezing over the fish.

Faroe Island salmon fillets, skin-on

Kosher salt

Freshly ground black pepper

Olive oil

Unsalted butter

Lemon wedges (for serving)

Yukon Gold potatoes (about medium)

Yellow onion

All-purpose flour

Large egg

Fresh chives, finely chopped

Salt

Black pepper

Vegetable oil (for frying)

Butter (for frying)

Crème fraîche or sour cream

Fresh dill, finely chopped

Lemon zest

Microgreens or parsley

Lemon wedges (already listed)

Fill a large bowl with 4 cups of ice and enough cold water to cover. Set aside near the stove.

Prepare an ice bath

In a large pot, combine 4 cups (about 1 liter) of water with 1 tablespoon kosher salt, 1 teaspoon freshly cracked black pepper, 1 bay leaf, and the halved lemon (squeeze halves into the pot, then add the rinds). Bring to a gentle boil over medium-high heat.

Make poaching liquid

Once the liquid reaches a gentle boil, reduce the heat to maintain a vigorous simmer. Add the jumbo shrimp (shell on) in a single layer. Cook until shrimp are opaque and shells turn pink—about 2 to 3 minutes for 16/20 size (timing depends on shrimp size; do not overcook).

Using a slotted spoon or spider, immediately transfer cooked shrimp to the prepared ice bath to stop cooking. Let chill until shrimp are fully cold, about 5 minutes. Reserve 1/4 cup of the poaching liquid (cooled) if you want to thin the cocktail sauce slightly later.

When shrimp are chilled, peel (leaving tails on for presentation) and devein if needed. Pat dry with paper towels. Arrange shrimp on a platter or individually on cocktail glasses. Drizzle 2 tablespoons extra virgin olive oil lightly over the shrimp and finish with a light crack of black pepper to taste.

In a medium bowl, combine 1 cup ketchup, 2 teaspoons prepared horseradish (add more for more heat), 1 teaspoon hot sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon freshly cracked black pepper, and 1 teaspoon salt.

Taste and adjust seasoning: add more horseradish or hot sauce for heat, more lemon for brightness, or a tablespoon of reserved cooled poaching liquid to thin the sauce if desired. Whisk until smooth and well combined.

Chill the sauce in the refrigerator for at least 15 minutes to let flavors meld. Spoon into a small bowl for serving or portion into individual cups for each shrimp cocktail glass.

Arrange chilled shrimp around the rim of the serving bowl or over individual cocktail glasses with a small bowl of spicy cocktail sauce in the center (or individual sauce cups).

Drizzle a teaspoon of extra virgin olive oil over the shrimp just before serving and crack additional black pepper to taste. Garnish with lemon wedges and microgreens or chopped parsley if using.

Serve immediately while shrimp are cold and the sauce is chilled. Leftover shrimp should be stored refrigerated and consumed within 24 hours for best quality.

jumbo shrimp (16/20 count), raw, shell on

kosher salt

freshly cracked black pepper

bay leaf

fresh lemon (halved)

extra virgin olive oil

ketchup

prepared horseradish (adjust to taste)

hot sauce (such as Tabasco)

fresh lemon juice

Worcestershire sauce

smoked paprika

salt

extra virgin olive oil (for finishing)

fresh lemon wedges

microgreens or finely chopped parsley (optional)

Remove any silver skin from the chicken breasts. Place each breast between two sheets of plastic wrap or inside a large zip-top bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/4 to 1/3 inch. Trim any ragged edges so pieces are uniform. Pat dry with paper towels and season both sides with 1/2 tsp Kosher salt and 1/4 tsp black pepper (reserve remaining salt/pepper for breading).

Prep the chicken

Arrange three shallow dishes: one with the flour, seasoned with a pinch of salt; one with the eggs beaten together with 2 tablespoons whole milk until smooth; and one with the breadcrumbs mixed with 1/4 cup grated Parmesan, chopped parsley, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Press breadcrumbs with a fork to combine evenly.

Set up breading station

Dredge each pounded breast first in the flour, shaking off excess, then dip into the egg wash letting excess drip off, and finally press into the breadcrumb mixture, coating thoroughly and pressing so breadcrumbs adhere to the surface. Place breaded cutlets on a wire rack set over a baking sheet while you heat the pan.

Bread the chicken

In a large skillet over medium-high heat, add 2 tablespoons extra-virgin olive oil and 1/2 cup neutral oil. When the oil reaches 350°F (if using a thermometer) or is shimmering but not smoking, add 1 tablespoon unsalted butter and swirl to melt and combine.

Heat the pan

Working in a single layer without crowding (cook in batches if necessary), carefully place each breaded chicken breast into the hot oil. Fry 3 to 4 minutes per side until golden-brown and an instant-read thermometer inserted into the thickest part reads 160–165°F, or until juices run clear. Adjust heat as necessary so breadcrumbs brown evenly without burning. Transfer cooked cutlets to a wire rack set over a baking sheet and tent loosely with foil to keep warm. If needed, keep in a 200°F oven while finishing remaining cutlets.

Fry the cutlets

While the last cutlets finish, place one warm chicken cutlet on a plate or baking sheet. Lay two slices of Virginia ham over the hot cutlet, then top with a slice of provolone. If you prefer the cheese melted, place assembled cutlets under a hot broiler for 1–2 minutes or briefly return them to the skillet covered with a lid over low heat for 30–60 seconds until the provolone softens.

Assemble with ham and provolone

If using arugula, toss 1 cup arugula with 1 teaspoon olive oil and a pinch (about 1/4 tsp) of sea salt. Serve a small handful atop or alongside the cutlets for brightness.

Prepare optional arugula garnish

Squeeze lemon wedges over the cutlets to taste. Serve immediately so the crust stays crisp. Provide extra lemon on the side.

Finish and serve

boneless skinless organic chicken breasts

all-purpose flour

large eggs

whole milk

plain dry breadcrumbs (or panko for extra crisp)

finely grated Parmesan cheese

fresh flat-leaf parsley, chopped

freshly ground black pepper

extra-virgin olive oil

neutral oil with a high smoke point (vegetable or canola)

unsalted butter

thin-sliced Virginia ham (or prosciutto-style ham)

provolone cheese slices

lemon wedges

arugula (optional, for garnish)

olive oil (for arugula, optional)

sea salt (for arugula, optional)

In a large bowl combine 3 cups all-purpose flour and 1 tsp fine salt; whisk to aerate and evenly distribute salt.

Mix dry

In a small bowl whisk together 1 large egg, 1/2 cup sour cream, 2 tablespoons melted butter and 1/4 cup warm water until smooth.

Combine wet

Make a well in the center of the flour mixture and pour in the wet ingredients. Mix with a fork until a shaggy dough forms, then turn onto a lightly floured work surface and knead until smooth and elastic, about 6–8 minutes. If dough is sticky, add flour 1 tablespoon at a time; if too dry, wet hands with a little water.

Form the dough into a ball, wrap tightly in plastic wrap or place in a sealed container, and refrigerate for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and makes rolling easier.

Place the 1 kg potato chunks into a large pot and cover with cold water. Add 1 tablespoon coarse salt. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15–18 minutes. Drain thoroughly.

Return drained potatoes to the hot pot over low heat for 1 minute to dry, then mash or pass through a ricer until smooth.

Warm 3 tablespoons butter with 1/2 cup milk in a small saucepan until butter melts. Stir in 2 tablespoons cream cheese (if using) until smooth. Gradually add warmed dairy to the mashed potatoes until you reach a creamy, but not runny, consistency. Season with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Let the potato mixture cool until just warm.

Fold in the 8 oz chopped cooked lobster meat and 3 tablespoons finely chopped chives or scallions. Taste and adjust seasoning. Cover and chill the filling briefly if it is still warm — a cooler filling is easier to handle when filling dough.

While the filling cools, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a skillet over medium-low heat. Add 2 cups thinly sliced sweet onion and a pinch of salt. Cook slowly, stirring occasionally, until the onions are soft and beginning to turn golden, about 18–22 minutes. If desired, sprinkle 1/2 teaspoon sugar after 10 minutes to encourage caramelization.

When onions are deeply soft and slightly browned, remove half and reserve for topping. Keep the other half warm in the pan to finish the pierogi after boiling.

Set aside 1 cup sour cream for serving (you can season it with a pinch of salt and a little lemon zest or juice if desired). Keep 2 tablespoons extra chopped scallions for garnish.

Roll out the chilled dough on a lightly floured surface to about 1/16–1/8 inch (2–3 mm) thickness. Use a 3-inch round cutter (or a glass) to cut circles. Gather scraps, re-roll once, and cut more circles.

Place about 1 to 1.5 tablespoons of the cooled lobster-potato filling in the center of each dough circle. Brush the edge of the circle lightly with water (or beaten egg if you prefer a stronger seal). Fold the dough over the filling to make a half-moon and press the edges together, sealing by pinching or crimping with a fork. Ensure edges are well sealed to prevent leakage during cooking.

Bring 4 cups water to a rolling boil in a large pot with 1 tablespoon coarse salt. Working in batches (do not overcrowd), drop pierogi into the boiling water. Stir gently so they don't stick to the bottom. When they rise to the surface, cook for an additional 2–3 minutes to fully heat through. Use a slotted spoon to transfer boiled pierogi to a tray lined with a kitchen towel.

In a large skillet, melt 3 tablespoons unsalted butter over medium heat. Add the reserved cooked onions and arrange boiled pierogi in a single layer. Fry until bottoms are golden and crisp, about 2–3 minutes per side. Flip and brown the other side. Work in batches if necessary.

Transfer finished pierogi to a platter, spoon the reserved caramelized onions on top, add a dollop of sour cream at each serving portion, and scatter the remaining 2 tablespoons chopped scallions over everything.

fine salt

large egg

sour cream (full fat)

unsalted butter, melted

warm water

russet potatoes, peeled and cut into chunks

milk

cream cheese (optional for extra richness)

cooked lobster meat, chopped (claws + knuckle preferred)

fine sea salt

fresh chives or scallions, finely chopped

sweet onion (Vidalia or Walla Walla), thinly sliced

unsalted butter (for sautéing)

olive oil

granulated sugar (to help caramelize, optional)

sour cream (for serving)

additional chopped scallions (for garnish)

unsalted butter (for pan-frying pierogi)

water (for boiling)

coarse salt (for boiling water)

Pat the rock shrimp dry with paper towels. If shrimp are large, halve them lengthwise; bite-size or medium shrimp can be left whole. Season lightly with 1/4 tsp salt and 1/8 tsp pepper.

Prep shrimp

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, remaining 3/4 tsp salt and 3/8 tsp black pepper until combined. Gradually whisk in the cold sparkling water until a smooth, slightly thick batter forms — it should coat the back of a spoon but still be airy.

Make batter

Pour oil into a deep pot or fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float immediately.

Heat oil

Working in small batches to avoid overcrowding, dip shrimp into the batter to coat, letting excess drip back into the bowl. Carefully lower into hot oil and fry 1.5–2.5 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven while finishing remaining shrimp.

Fry in batches

When all shrimp are fried, taste and season lightly with fine sea salt if desired. Transfer to a serving platter.

Finish

In a small bowl combine the mayonnaise, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, salt, pepper and olive oil. Whisk until smooth and glossy. Taste and adjust acidity or salt — add a few drops more lemon juice if you want brighter flavor. Refrigerate until ready to serve.

In a separate small bowl, whisk together sriracha, sweet chili sauce, honey and rice vinegar until smooth. Adjust sweetness or heat to taste. Keep at room temperature until service.

Arrange fried shrimp on a serving platter. Drizzle or serve with lemon aioli and spicy sriracha sauce on the side or lightly toss shrimp in a mix of 1 tbsp lemon aioli and 1 tbsp sriracha sauce for a coated version.

Scatter sliced scallion whites over the shrimp, then the green tops. Sprinkle toasted sesame seeds if using and serve with lemon wedges on the side.

Serve immediately while shrimp are hot and crispy. Leftover shrimp are best reheated briefly in a 375°F (190°C) oven for 5–7 minutes to restore crispness.

Faroe Island Salmon

Jumbo Shrimp Cocktail

Organic Chicken Milanese

Lobster Potato Pierogi

Crispy Rock Shrimp

Fonseca 20 Year Tawny Port 750ml

Inniskillin Ice Wine, Canada 375ml 2023

Royal Tokaji 5 Puttonyos, Hungary 500ml 2018

Bonneaudu Martray, Corton Charlemagne Grand Cru 2021

Aubert, Uv-sl, Sonoma Coast 2021

Alpha Omega, Napa 2021

Louis Roederer, Cristal, Champagne 2016

Cheurlin Thomas, Le Champion, Blanc De Noirs, Champagne Nv

Lanson, Clos Lanson, Champagne 2007

Goutorbe-bouillot, Clos Des Monnaies, Champagne 2011

Dom Perignon, Champagne 2015

Beau Joie, Sugar King, Demi Sec, Champagne Nv

Campfire Smore's

Tahitian Baked Alaska

Sticky Toffee Butter Cake

Oreo™ Cookie Ice Cream Pie

Christine's Carrot Cake

Apple Streusel Cheesecake

Classic Crème Brûlée