Features a mesquite-fired and crusted prime rib that is caramelized, topped with CARVE Steak Butter and served with a twice-baked potato and creamy horseradish.

Custom-Cut Caramelized Prime Rib Thursday Dinner

Smoked Strip Friday

Peach Mimosa Slush

Heavenly Bloody Mary

Salmon Cake Benedict

Chicken & Waffles

Flamed Lemon Bar

A 22 oz. Bone-In Caramelized Prime Rib, pecan-wood-fired and crusted, prepared to your preference from medium-rare to well-done, then caramelized, topped with CARVE Steak Butter and served with Truffle Merlot Demi-glace and creamy horseradish.

Bone-in Caramelized Prime Rib

Cedar Plank Fired Redfish

Full Slab Baby Back Ribs

Jolivet 'Attitude' Sauvignon Blanc

Antinori Santa Cristina Pinot Grigio

Alexander Valley Vineyards 'Schoolhouse' Cabernet Sauvignon

August Kesseler 'R' Riesling

Leviathan Red Blend

E. Guigal Crozes-Hermitage

Catena Malbec

Willamette Valley, Oregon

Benton Lane Pinot Noir

DAOU Cabernet Sauvignon

Marqués de Cáceres Gran Reserva Tempranillo

Portillo Malbec

Angeline Pinot Noir

Tribute Cabernet Sauvignon

Remove the prime rib from the refrigerator 2 hours before cooking to come to room temperature. Pat dry with paper towels. In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and chopped thyme. Rub the roast all over with olive oil, then press the rub evenly onto the exterior, coating all sides. Place the roast on a wire rack set in a roasting pan, fat cap up. Tuck bones under if necessary to present a uniform shape.

Prepare the rub and roast

Preheat a grill or smoker to 225°F (107°C) for low-and-slow cooking. If using a gas grill, set up for indirect heat and use a smoker box or foil packet with the soaked mesquite wood chips placed over the lit burner or coals. Ensure a steady low smoke for the first phase.

Preheat and set up smoker

Place the roast on the grill or smoker, fat-side up, and smoke until internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare — about 2 to 2.5 hours depending on roast size. Monitor with an instant-read probe in the thickest part. Maintain smoker temperature near 225°F and replenish chips as needed for consistent mesquite smoke and crust formation.

Smoke and roast

Remove the roast when it reaches the target internal temp. Increase grill or oven heat to 500°F (260°C) or prepare a hot sear zone on the grill. Sear the roast directly over high heat for 2–4 minutes per side until a deep caramelized crust forms, watching carefully to avoid flare-ups. Alternatively, transfer roast to a preheated 500°F oven and roast 8–12 minutes to develop a caramelized exterior and reach final internal temp of 125–130°F (52–54°C) for medium-rare. Use a meat thermometer to confirm.

Caramelize / Reverse sear

Transfer roast to a carving board, tent loosely with foil, and rest for 20–30 minutes to allow juices to redistribute. Reserve pan drippings and rendered juices for au jus and finishing.

Rest the roast

While the roast rests, make the CARVE steak butter. In a medium bowl combine softened unsalted butter, minced garlic, chopped chives, chopped parsley, Worcestershire sauce, lemon juice, coarse black pepper, and kosher salt. Mix thoroughly until fully incorporated and smooth. Taste and adjust seasoning. Spoon butter onto plastic wrap, roll into a log, twist ends, and chill until firm (or use at room temperature to top warm slices). Keep chilled until ready to serve; place a slice on each carved steak portion so it melts over the meat.

Preheat oven to 400°F (205°C). Scrub russet potatoes, pierce a few times with a fork, rub with a little oil and salt, and place directly on the oven rack or a baking sheet. Bake 45–60 minutes until tender when pierced with a fork. Alternatively, microwave to speed initial cooking then finish in the oven for crisp skin.

Bake potatoes

When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out the flesh into a mixing bowl, leaving a thin shell to maintain shape. Add unsalted butter, whole milk (or half-and-half), sour cream, shredded cheddar, salt, and black pepper. Mash until smooth and creamy; fold in half of the crumbled bacon and 1 tablespoon of sliced chives.

Scoop and mash

Spoon the mashed mixture back into the potato shells, piling slightly. Sprinkle remaining cheddar and the rest of the bacon on top. Bake at 375°F (190°C) for 15–20 minutes until heated through and cheese is melted and slightly golden. Garnish with remaining chives before serving.

Refill and bake

In a small bowl combine prepared horseradish, sour cream, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper. Whisk until smooth. Taste and adjust horseradish strength, adding more prepared horseradish for heat or more sour cream for mellowness. Chill until service. Serve a spoonful alongside sliced prime rib.

After resting, transfer the roast to a cutting board. Using a sharp carving knife, slice between the bones (if bone-in) or slice across the grain into 1/2-inch thick portions. Arrange slices on a warm platter. Spoon a small amount of reserved au jus over the slices or serve in a gravy boat. Place a medallion of CARVE steak butter on each warm slice so it melts, and offer creamy horseradish and twice-baked potatoes on the side.

prime rib roast (bone-in, 4-6 ribs)

kosher salt

coarsely ground black pepper

garlic powder

onion powder

smoked paprika

brown sugar (lightly packed)

fresh thyme (leaves, chopped)

olive oil

mesquite wood chips (soaked 30 minutes)

unsalted butter, softened

garlic, minced

finely chopped chives

finely chopped parsley

Worcestershire sauce

lemon juice

coarse black pepper

large russet potatoes

unsalted butter

whole milk (or half-and-half)

sour cream

sharp cheddar cheese, shredded

salt

black pepper

chives, thinly sliced

bacon pieces (cooked and crumbled)

prepared horseradish

mayonnaise

Dijon mustard

beef au jus or drippings (reserved from roast)

Trim excess fat to leave a thin, even cap on the strip loin. Pat the meat dry with paper towels. Rub olive oil evenly over the exterior. Combine kosher salt, black pepper, garlic powder and smoked paprika in a small bowl and rub the seasoning all over the strip loin, pressing so it adheres. If using, brush a light coating of liquid smoke over the meat.

Trim and season

Preheat your smoker to 225°F (107°C) using hardwood of choice (oak, hickory or pecan recommended). Set up for indirect smoking and place a water pan in the smoker to help maintain moisture.

Prepare smoker

Place the seasoned strip loin directly on the smoker grate fat side up. Smoke until the internal temperature reaches 115–120°F (46–49°C) — this typically takes 60–90 minutes depending on thickness. Every 30–40 minutes, baste with a few tablespoons of the mop/basting sauce (see Mop section) to build flavor and keep the surface moist.

Smoke low and slow

Once the internal temperature hits 115–120°F, increase smoker temperature to 300°F (149°C) or transfer the meat to a preheated 400°F (204°C) oven or grill to accelerate the finish. Continue cooking until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium (adjust to desired doneness). This step should take 15–30 minutes depending on method and thickness.

Raise temperature and finish

Remove the strip loin and place on a cutting board. Add unsalted butter and fresh thyme on top so it melts into the meat. Tent loosely with foil and rest for 15–20 minutes; carryover heat will rise a few degrees.

Rest and glaze

While the smoker preheats (or during the initial smoke), combine beef broth, apple cider vinegar, Worcestershire sauce, brown sugar and hot sauce in a small saucepan. Warm gently over low heat just until sugar dissolves; do not boil. Keep warm and transfer to a heatproof container to use for basting. Use about 1–2 tablespoons at a time when basting the meat during smoking.

After resting, slice the smoked strip across the grain into 1/4- to 1/2-inch thick slices. Sprinkle coarse sea salt and chopped parsley over the slices. Serve with lemon wedges on the side to brighten the flavor. Optionally spoon any rested juices from the cutting board over the slices.

Suggested plating: arrange slices on a warmed platter, top with the melted butter and thyme from resting, and offer the basting sauce on the side for guests who want extra moisture and tang.

beef strip loin (boneless)

liquid smoke (optional, for extra smoke)

beef broth

apple cider vinegar

brown sugar

hot sauce

fresh thyme (optional)

coarse sea salt

chopped parsley

lemon wedges (for serving)

If using fresh peaches, blanch them in boiling water for 30–45 seconds then transfer to an ice bath. Slip off skins, pit, and slice. If using frozen peaches, measure frozen slices (no need to thaw).

Prepare peaches

Combine peaches, granulated sugar, lemon juice, and cold water in a blender. Let sit 2–3 minutes to allow sugar to dissolve slightly.

Blend on high until smooth, about 30–45 seconds. Scrape down sides as needed.

Add ice cubes (start with 2 cups) and blend on high until mixture is slushy and smooth, about 20–30 seconds. If texture is too thick, add up to 2 tablespoons cold water and pulse until desired slush consistency is reached. Taste and adjust sweetness with additional sugar (½ tsp at a time) if needed.

If using peach schnapps for extra flavor, add it to the blender and pulse once to combine.

Chill serving glasses in the freezer for 5–10 minutes if desired to keep slush colder longer.

Divide the peach slush evenly among 4 chilled champagne flutes or tall glasses, filling each about two-thirds full.

Slowly top each glass with chilled Champagne or sparkling wine, pouring gently down the side to preserve some bubbles and avoid overflow. For a slightly stronger drink or more effervescence, pour 3–4 oz per glass (total ~12 oz across 4 glasses).

Garnish each glass with a peach slice and a mint leaf if desired. Serve immediately with a small spoon or straw.

fresh or frozen peaches, peeled and sliced

granulated sugar

fresh lemon juice

cold water

ice cubes

chilled Champagne or dry sparkling wine

peach schnapps (optional, for extra peach flavor)

fresh peach slices (for garnish)

fresh mint leaves (optional, garnish)

Run the lemon wedge around the rim of a tall highball or pint glass to moisten. Mix the kosher salt and coarse ground black pepper on a small plate. Dip the moistened rim into the salt-pepper mixture to coat evenly. Fill the glass about three-quarters full with ice and set aside.

Prepare glass rim

In a cocktail shaker (or a large jar with a lid), combine the vodka (2 oz), tomato juice (4 oz), fresh lemon juice (1/2 oz), Worcestershire sauce (1/2 tsp), prepared horseradish (1/2 tsp), hot sauce (3 dashes), a pinch of celery salt, a pinch of freshly ground black pepper, and a pinch of smoked paprika if using. Add a handful of ice (about 1/2 cup) to the shaker.

Mix cocktail

Secure the shaker lid and give the mixture 6–8 firm shakes to chill and slightly aerate the tomato juice (or, if you prefer a less frothy drink, roll the mixture back and forth between two closed containers 4–6 times).

Shake or roll

Strain the chilled mixture into the prepared glass over the ice. Taste and adjust seasoning: add more hot sauce for heat, more Worcestershire for umami, or a little more lemon for brightness. Garnish with a celery stalk and the optional garnish items (skewer a cherry tomato, olive, and a strip of cooked bacon if desired) and place a lemon wedge on the rim.

Assemble and garnish

Serve immediately with a long spoon or straw so the drink can be stirred occasionally to rebalance flavors as the ice melts.

Serve

vodka

tomato juice

hot sauce (e.g., Tabasco)

celery salt

freshly ground black pepper

smoked paprika (optional)

celery stalk (for garnish)

lemon wedge (for garnish and rinse)

kosher salt (for rim)

coarse ground black pepper (for rim)

optional garnish: cherry tomato, cooked bacon strip, pickled green bean, or olives

Drain canned salmon and transfer to a large bowl. Flake with a fork, removing any skin or bones if present. If using cooked fresh salmon, flake into bite-size pieces.

Prepare salmon

Add the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, chopped green onion, parsley, and minced shallot to the bowl with the salmon. Mix gently to combine.

Stir in the panko breadcrumbs and the tablespoon of flour. Season with salt and black pepper. The mixture should hold together when pressed; if it's too wet, add up to 2 more tablespoons panko, one tablespoon at a time.

Form the mixture into 4 evenly sized patties (about 3 inches wide and 1 inch thick). Lightly dust each patty with additional flour to help keep shape while cooking.

Heat a large skillet over medium heat and add the butter and olive oil. When the butter is foaming, add the salmon cakes (do not crowd the pan; cook in two batches if necessary).

Cook for 3–4 minutes per side, until golden brown and warmed through. Carefully flip once. Transfer cooked cakes to a paper towel-lined plate and keep warm in a low oven (about 200°F / 95°C) while you finish the rest.

Fill a medium saucepan with the 6 cups of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add the 2 tablespoons of white vinegar and the pinch of salt.

Crack each egg into a small bowl or ramekin. To create a gentle whirlpool, stir the simmering water in one direction with a spoon, then gently slide one egg at a time into the center of the whirlpool. Repeat for remaining eggs, spacing them slightly apart.

Poach eggs for 3–4 minutes for set whites and runny yolks, or 4–5 minutes for firmer yolks. Use a slotted spoon to lift each egg and gently blot under paper towel to remove excess water. Keep warm in a shallow bowl of warm water while assembling, or place on the salmon cakes immediately.

Prepare a double-boiler: bring a small pot of water to a gentle simmer and place a heatproof bowl over it (the bowl should not touch the water).

In the bowl, whisk the 3 egg yolks with the tablespoon of lemon juice and optional teaspoon of Dijon mustard until slightly thickened and pale.

Place the bowl over the simmering water and continue whisking constantly. Slowly drizzle in the hot melted butter, a few drops at a time at first, then in a thin steady stream as the sauce begins to thicken. Whisk until sauce is smooth and thickened to a ribbon-like consistency. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen.

Season with a pinch of salt and cayenne or a dash of hot sauce to taste. Keep warm (off the heat) until ready to serve. If the sauce separates, whisk vigorously over low heat or blend briefly to re-emulsify.

Toast the English muffins until golden. If using mixed greens, toss lightly with a squeeze of lemon and a pinch of salt and divide between two plates as a bed (optional).

Place one toasted English muffin half on each plate (two halves per serving). Top each half with a warm salmon cake.

Place a poached egg on top of each salmon cake.

Ladle 2–3 tablespoons of hollandaise sauce over each poached egg and salmon cake. Garnish with chopped chives or parsley and a light squeeze of lemon. Serve immediately with lemon wedges on the side.

canned wild salmon (boneless, skinless) or cooked fresh salmon, flaked

large egg

old bay seasoning or seafood seasoning

finely chopped green onion (scallion)

finely chopped fresh parsley

finely minced shallot

panko breadcrumbs

all-purpose flour (for dusting and binding)

fine sea salt

unsalted butter (for pan-frying)

olive oil (for pan-frying)

large eggs

white vinegar

water

fine sea salt (optional)

large egg yolks

unsalted butter (melted and hot)

Dijon mustard (optional)

cayenne pepper or hot sauce

English muffins, split and toasted

fresh lemon wedges

chopped fresh chives or parsley

mixed baby greens or arugula (optional)

In a large bowl or zip-top bag, combine 2 cups buttermilk and 2 tbs hot sauce. Add the 6 chicken thighs, pressing to coat. Refrigerate and marinate for at least 4 hours or up to 24 hours. This tenderizes and flavors the chicken.

Brine/Marinate

About 30 minutes before frying, remove chicken from refrigerator so it comes closer to room temperature. In a shallow dish, whisk together 2 cups flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/4 tsp cayenne. In a second bowl, whisk 2 eggs with 1/2 cup whole milk to make an egg wash.

Prepare Dredge and Egg Wash

Working one piece at a time, shake off excess buttermilk from the thigh. First coat the chicken in the seasoned flour mixture, then dip into the egg wash, then return to the flour for a double-dredge. Press the flour onto the surface so it adheres well. Place dredged pieces on a wire rack and let rest 10–15 minutes to set the crust.

Dredge Chicken

Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (about 1 L suggested for capacity). Heat oil to 340–350°F (170–175°C). If you don’t have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not brown immediately.

Heat Oil

Fry chicken in batches so pieces are not crowded (about 3 pieces per batch depending on pot size). Maintain oil temperature between 325–350°F (160–175°C). Fry each batch 12–15 minutes for bone-in thighs, turning as needed, until internal temperature reaches 165°F (74°C) and crust is golden brown and crisp. Use a probe thermometer to check doneness.

Fry Chicken

Transfer cooked chicken to a wire rack set over a baking sheet to drain. Sprinkle 1 tsp fine sea salt evenly over the hot chicken. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Drain and Season

Preheat your waffle iron to medium-high heat. In a large bowl whisk together 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tbs granulated sugar, and 1/2 tsp kosher salt. In a separate bowl, whisk 3 eggs, 2 cups buttermilk, 1 tsp vanilla, and 1/2 cup melted cooled butter. Pour the wet ingredients into the dry and stir just until combined — small lumps are fine. Let the batter rest 5 minutes.

Preheat Waffle Iron and Prepare Batter

Brush the waffle iron with a little neutral oil or melted butter (about 1 tsp each time). Spoon or pour batter onto the hot iron according to manufacturer’s directions (generally 1/2 to 3/4 cup per waffle for standard size). Close and cook until steam mostly stops and waffles are golden and crisp, about 3–5 minutes depending on your iron. Transfer waffles to a rack in a 200°F (95°C) oven to stay warm while you finish cooking remaining batter.

Cook Waffles

In a small saucepan, combine 1 cup maple syrup and 2 tbs unsalted butter. Warm over low heat until butter melts and syrup is hot but not boiling, about 2–3 minutes. For a spicy-sweet finish, whisk in 2 tsp hot honey or a splash of hot sauce to taste.

Warm Syrup

Place one waffle on each plate. Top with a piece of fried chicken. Drizzle warm maple butter syrup over the chicken and waffle. Garnish with chopped chives or parsley if desired. Serve immediately.

Custom-cut Caramelized Prime Rib Thursday Dinner