sweet cornbread

lobster and crab white gumbo

mini and full-size sourdough loaves

French croissants

frosted sugar cookies

a monstrous treat filled with premium chocolate and topped with artisan salt

Big Chocolate Salty Cookie

sourdough bread

briny jewels, often representing diverse East Coast and West Coast oyster varieties, are shucked to order

Oysters

can be customized to include succulent jumbo shrimp, delicate crab claws, vibrant mussels, and zesty ceviches

Seafood Tower

Royal Tokaji, Late Harvest, Tokaj, Hungary

Pierre Ferrand, Pineau des Charantes, France

Domaine Rombeau, Rancio, 2009, Rivesaltes, France

Avissi, Prosecco Brut, Veneto, Italy

Gérard Bertrand, "Héritage An 825", Crémant de Limoux, Brut, France

Nicolas Feuillatte, "Cuvée Gastronomie Réserve", Champagne, Brut, France

Old Forester 86

Jim Beam

Lunazul Blanco

Lemonhart & Sons 1804

Castillo

Hayman's Sloe Gin

Vins Auvigue Pouilly Fuisse

Capitol

Titos

Preheat the oven to 400°F (200°C). Place a 9-inch square baking pan or a 9-inch cast-iron skillet in the oven while it preheats so the pan becomes hot; this helps form a crust similar to a traditional cornbread. If you prefer not to heat the pan, grease a 9-inch square pan with 1 tablespoon butter and set aside.

Preheat and prep

In a large mixing bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine salt until evenly distributed and aerated.

Combine dry ingredients

In a separate bowl or large measuring cup, whisk together 1 cup whole milk, 2 large eggs, 1/2 cup melted unsalted butter (cooled slightly so it doesn't cook the eggs), 1 teaspoon vanilla extract, and 2 tablespoons honey (if using) until smooth and homogenous.

Mix wet ingredients

Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain. Avoid overmixing; the batter should be slightly thick but pourable. If it seems too thick, add up to 1-2 tablespoons of milk.

Combine wet and dry

If you chose to preheat a skillet or pan in the oven, carefully remove the hot pan (use oven mitts) and add 1 tablespoon unsalted butter, swirling to melt and coat the bottom and sides. The butter should sizzle. Pour the batter immediately into the hot, buttered pan. If you pre-greased a room-temperature pan, simply pour the batter into it.

Heat pan (if using hot pan)

If you like a slightly crunchy, sweet top, sprinkle 1 tablespoon coarse sugar or extra granulated sugar evenly over the batter surface before baking.

Optional sugar topping

Place the pan in the preheated 400°F (200°C) oven and bake for 18–25 minutes, depending on pan and oven, until the top is golden-brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If using a very hot skillet, the edges will brown more quickly; check at 18 minutes.

Bake

Remove the cornbread from the oven and, if using a skillet, transfer to a cooling rack or leave in the pan. Let cool for 10–15 minutes so it sets and slices cleanly. Optionally brush the top with an additional teaspoon of honey or a pad of butter for sheen and extra flavor. Slice into squares or wedges and serve warm or at room temperature.

Cool and serve

yellow cornmeal

all-purpose flour

granulated sugar

baking powder

fine salt

whole milk

large eggs

unsalted butter, melted and slightly cooled

vanilla extract

honey (optional, for extra sweetness and sheen)

unsalted butter (for pan)

coarse sugar or extra granulated sugar (optional, for sprinkling)

In a heavy-bottomed Dutch oven or large pot over medium heat, melt the butter with the oil. When foaming subsides, sprinkle in the flour and stir constantly with a flat-edged wooden spoon or spatula. Cook until the roux turns a pale blonde color and has a faint nutty aroma, about 4–6 minutes. Do not let it brown deeply; this gumbo is a white/seafood gumbo and should remain light.

Make a light blond roux

Add the minced shallots, leeks, and diced celery to the roux. Lower the heat slightly and sweat the vegetables, stirring frequently, until softened and translucent, about 6–8 minutes. Add the minced garlic and the white parts of the green onions and cook 1 minute more until fragrant.

Carefully pour in the dry white wine to deglaze the pan, scraping up any fond from the bottom. Let the wine reduce by about half, 2–3 minutes.

Stir in the fish or seafood stock slowly to prevent lumps in the roux. Add the bay leaf. Bring mixture to a gentle simmer over medium-low heat.

Simmer gently, uncovered, for 15–20 minutes to allow flavors to meld and the roux to fully integrate into the broth. Skim any foam or scum that rises to the surface.

Lower the heat to low. Stir in the half-and-half or heavy cream, Worcestershire sauce, Old Bay, Cajun seasoning, white pepper, and 1 tsp kosher salt. Taste and adjust seasoning as needed, adding remaining salt in small increments. Add the hot sauce and dry sherry (if using). Keep the gumbo at a very gentle simmer—do not boil after adding cream to prevent separation.

Add the green parts of the sliced green onions, chopped parsley, and tarragon or chives. Let them soften for 1–2 minutes in the warm broth.

Gently fold in the lobster and lump crab meat and the optional shrimp. Warm the seafood through over low heat—about 3–5 minutes for pre-cooked lobster and crab, and 3–4 minutes for raw shrimp until just opaque. Do not boil; you want the seafood to remain tender.

Taste once more and adjust with a touch more lemon juice, salt, or hot sauce if needed. Remove and discard the bay leaf.

Spoon 1/2 cup of steamed rice into individual bowls (or place rice in the center of a large shallow bowl). Ladle the gumbo over the rice, making sure each serving gets plenty of lobster and crab.

Garnish with additional chopped parsley and a lemon wedge. Serve immediately with crusty bread or garlic toast.

unsalted butter

neutral oil (canola or vegetable)

shallots, finely minced

leeks (white part only), thinly sliced and rinsed

celery, finely diced

garlic, minced

green onions (scallions), thinly sliced (white and green separated)

live lobster meat (cooked, shell removed, chopped into large bite-size pieces)

lump crab meat (picked clean of shell and cartilage)

shrimp, medium, peeled and deveined (optional for extra seafood texture)

fish stock (preferably homemade) or low-sodium seafood stock

dry white wine

half-and-half or heavy cream

citrus (fresh lemon juice)

Kosher salt

white pepper

Cajun or Creole seasoning

Old Bay seasoning

Worcestershire sauce

hot sauce (such as Crystal or Tabasco), or to taste

dry sherry (optional)

fresh parsley, chopped

fresh tarragon or chives, chopped (optional)

bay leaf

cooked white rice (steamed)

lemon wedges

crusty bread or garlic toast (optional)

6–12 hours before mixing (depending on starter strength and room temp), mix 120 g active mature starter with 120 g flour and 120 g water in a clean jar. Cover loosely and leave at room temperature until bubbly and doubled (peak activity). Use when it passes the float test or is very aerated, roughly 6–8 hours at 22–24°C.

Build starter

In a large mixing bowl, combine 600 g bread flour, 100 g whole wheat flour and 420 g water. Mix until no dry flour remains; a shaggy, hydrated mass is fine. Cover and rest 30–60 minutes. This hydrates the flour and improves gluten development.

Autolyse

After autolyse, add the 360 g levain (from Levain section) and 15 g salt. If using the optional 12 g oil/butter, add it now. Mix by pinching and folding until levain and salt are fully incorporated and dough feels cohesive. This takes about 3–5 minutes by hand.

Add levain and salt

Cover bowl and leave for bulk fermentation at room temperature (21–24°C) for about 3–4 hours total. During the first 2 hours perform 4 sets of: every 20–30 minutes lift one side of the dough and fold it over the center, rotating the bowl 90° and repeating until you have folded all around (about 4 folds per set). After the last set, leave dough untouched to finish bulk fermentation until it has risen ~25–50% and shows bubbles on the surface and sides. Timing varies with starter strength and room temp.

Bulk fermentation with stretch-and-folds

Turn dough out onto a lightly floured work surface. Using a bench scraper, divide the dough into 1 large piece (approximately 510 g for a full-size loaf) and four small pieces (~140 g each) for minis. Keep remaining dough for small adjustments if weights vary. Lightly pre-shape each piece into a loose round by folding edges to the center and letting rest seam-side up for 15–20 minutes, covered with a towel.

Divide (full loaf + minis) and preshape

After bench rest, shape each piece into tight boules or bâtards depending on desired loaf shape. For boules: cup the dough and rotate on the work surface, pulling the dough toward you to create surface tension. For bâtards: flatten into a rectangle, fold top third toward center, then bottom third up, seal seam with rolling motion. Place the full-size loaf seam-side up in a well-floured banneton or a bowl lined with a towel dusted with cornmeal; place minis in separate small bannetons or a parchment-lined loaf pan, also seam-side up. Dust tops lightly with flour.

Final shaping

Option A — Cold retard (best flavor & schedule): Cover bannetons with plastic and refrigerate 10–16 hours. Option B — Room temperature proof: Leave at 21–24°C for 2–4 hours until dough is slightly puffy and springs back slowly when pressed (not fully springing back).

Cold retard (recommended) or final proof at room temp

At least 45 minutes before baking, preheat oven to 250°C (480°F) with a baking stone or heavy sheet on the middle rack and a steam vessel (cast iron pan or empty tray) on the bottom rack. If using a Dutch oven for the full loaf, preheat it as well (lid on). For minis, a sheet pan or small Dutch ovens work. Score a second piece of parchment for transfer if desired.

Preheat oven and prepare to bake

Remove the cold-retarded bannetons from the fridge (or bring proofed loaves). Quickly invert each loaf onto parchment (or directly into a preheated Dutch oven). Using a razor or lame, score the loaf with 1–3 decisive cuts about 3–5 mm deep to control oven spring. Transfer to the hot stone or place in preheated Dutch ovens. For multiple minis, bake two at a time if oven space limits consistent steam/exposure.

Score and load

For stone baking: add 250 ml hot water to the steam vessel and close oven quickly. Bake at 250°C (480°F) for 12 minutes with steam, then reduce temperature to 230°C (450°F), remove steam tray if excessive, and bake an additional 18–22 minutes for the full loaf (total ~30–34 minutes) until deep golden brown. For minis: bake 18 minutes with steam at 250°C, then reduce to 230°C and bake another 12–16 minutes (total ~30–34 minutes) until golden and internal temp reaches 99–103°C (210–220°F). If using Dutch ovens, bake covered for 20 minutes at 250°C then uncover and bake 10–20 minutes at 230°C until crust is dark golden.

Steam and bake

Remove loaves from oven and cool on a rack for at least 1–2 hours before slicing to allow crumb to set. Minis may cool slightly faster but still benefit from 1 hour.

Cool

If desired, brush the top lightly with melted butter when warm for a softer crust. For a shiny crust, use egg wash before baking (note this reduces oven spring slightly). Store fully cooled loaves in a paper bag at room temperature for 1–3 days or freeze sliced for longer storage.

Finish and store

active mature sourdough starter (fed, bubbly, 100% hydration)

all-purpose or bread flour

water (room temperature)

bread flour

whole wheat flour (optional, for flavor)

water (lukewarm, 26–28°C / 79–82°F)

levain (from Levain section)

fine sea salt

olive oil or melted butter (optional, for richer crumb)

all-purpose flour (for dusting / scoring)

cornmeal or rice flour (for bannetons / pans)

egg wash (1 egg beaten with 1 tsp water) — optional

In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, granulated sugar, fine sea salt, and instant yeast. Keep the salt and yeast on opposite sides of the bowl if mixing by hand to avoid direct contact before hydrating.

Mix dry ingredients

Warm the milk to about body temperature (not hot) and combine it with the warm water. Add the softened unsalted butter to the liquid mixture and stir until just melted/incorporated.

Combine liquids

Make a well in the dry ingredients and pour in the milk/water/butter mixture. Mix with a spoon or the dough hook on low speed until a rough shaggy dough forms, 2–3 minutes. Increase to medium-low and knead until the dough comes together and is smooth but still slightly tacky, about 5–7 minutes by mixer (8–10 minutes by hand). The dough should be supple and not sticky; add up to 1 tbsp flour if excessively sticky.

Form dough

Shape the dough into a flat rectangle about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour and up to 4 hours. Chilling relaxes gluten and cools the dough for lamination.

First chill

While the dough chills, prepare the butter block. Place the 1.5 cups cold unsalted butter between two pieces of parchment paper. Using a rolling pin, pound and roll the butter into a square roughly 7 x 7 inches and about 1/2-inch thick. Aim for an even rectangle. Chill the butter until firm but pliable (not rock-hard), about 15–30 minutes in the refrigerator.

Prepare butter block

On a lightly floured surface, roll the chilled dough into a rectangle approximately 10 x 20 inches and about 1/4-inch thick. Center the butter block on the lower half of the dough rectangle. Fold the top half of dough over the butter, encasing it completely, and press the edges to seal so butter cannot escape. Turn the package so the seam is on your left (this orients for turns).

Laminate: Roll and enclose

Roll the dough-with-butter into a rectangle about 10 x 20 inches, keeping edges even but working quickly so the butter stays cool. Perform a letter fold (fold the top third down, then the bottom third up) so you have three layers (a single 'turn'). Wrap in plastic and refrigerate for 30–45 minutes until firm and cool.

First turn (book fold)

Remove dough, place seam to the left again, roll to 10 x 20 inches, and repeat the letter fold. Wrap and chill 30–45 minutes.

Second turn

Repeat the rolling and folding a third time for a total of three single turns (resulting in 27 layers approximate). After the third turn, wrap tightly and chill at least 1 hour or overnight for best flavor and ease of shaping.

Third turn

After chilling, place the dough seam-side down and roll into a rectangle about 12 x 24 inches and approximately 1/8-inch thick. Trim the edges to make straight sides so triangles are even. Lightly flour as needed to prevent sticking, but use minimal flour.

Final roll and trim

Using a sharp knife or pizza cutter, cut the rectangle into long triangles about 4–4.5 inches wide at the base and 8–9 inches tall. You should get roughly 12–16 croissants depending on size. For standard size, aim for 12.

Cut triangles

Take a triangle, make a 1/2-inch slit in the base (optional, helps stretch), gently stretch the base, then starting at the base, roll toward the tip, tucking the tip under the bottom to prevent unrolling. Place shaped croissants on a parchment-lined baking sheet with at least 2 inches between them and with the seam-side down so the curl faces upward.

Shape croissants

Cover loosely with lightly greased plastic wrap or a clean kitchen towel. Proof at 75–80°F (24–27°C) until nearly doubled in size and the croissants feel pillowy — about 1.5 to 3 hours depending on ambient temperature. Do not overproof; they should still hold structure.

Proof

Whisk together the eggs, milk (or water), and a pinch of salt until smooth and homogenous.

Prepare egg wash

Gently brush the proofed croissants with egg wash using a pastry brush. Be careful not to deflate them. For a glossy, deep brown finish, apply a second thin coat about 4–6 minutes into baking.

Brush before baking

Preheat the oven to 400°F (200°C) with a rack in the middle. Optionally place a small shallow pan on the bottom rack filled with hot water to create steam for the first few minutes. Bake the croissants at 400°F (200°C) for 5 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 12–18 minutes more, until deeply golden brown and crisp. Total bake time ~18–23 minutes depending on size and oven.

Remove croissants from the oven and transfer to a wire rack to cool for at least 15 minutes before serving so interior sets and layers become airy and flaky.

instant yeast

warm water (about 95–105°F / 35–40°C)

unsalted butter (softened, for dough)

unsalted butter (cold, high-fat block)

whole milk or water

Remove butter and egg from the refrigerator 30–60 minutes before starting so butter softens and egg comes to room temperature. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.

Prep

Cream the butter and sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.

Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated, about 30–45 seconds.

Combine dry ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon kosher salt until evenly distributed.

Mix dough: With mixer on low speed, add dry ingredients to the butter mixture in two additions, mixing just until combined after each addition. Do not overmix — dough should hold together and be soft but not sticky. If dough is very soft, refrigerate 15–30 minutes to firm slightly for easier handling.

Roll and cut: Lightly flour a clean work surface and roll dough to about 1/4 inch (6 mm) thickness. Use cookie cutters to cut desired shapes, re-rolling scraps once. Place cut cookies 1 inch apart on prepared baking sheets.

Bake: Bake in preheated 350°F (175°C) oven for 8–11 minutes, until edges are just set and bottoms are lightly golden. Thinner shapes may finish in 8 minutes; thicker may need up to 11 minutes.

Cool: Allow cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely before frosting (frosting warm cookies will cause it to melt).

Beat butter: In a medium bowl, beat 1/2 cup softened unsalted butter with an electric mixer until smooth.

Add powdered sugar: With the mixer on low, add 4 cups sifted powdered sugar gradually to the butter to avoid a sugar cloud. Once mostly incorporated, increase speed to medium and beat until smooth and slightly fluffy, about 2–3 minutes.

Adjust consistency: Add 2 tablespoons milk or heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Beat 20–30 seconds. If frosting is too thick for piping, add additional milk 1/2 teaspoon at a time until you reach desired consistency. For thinner 'flood' consistency (for filling outlines), the frosting should flow slowly off a spoon — add more cream as needed. For piping/lining, keep it thicker.

Coloring: If using gel food coloring, divide frosting into small bowls and add a tiny amount of gel coloring, stirring until evenly colored. Add color sparingly — a little goes a long way.

Transfer to pastry bags: Fit piping bags with tips as desired (small round tip for outlines, larger round or flat tip for filling). Fill bags with frosting and twist tops to prevent leaks.

Outline and flood (optional two-step method): Use thicker frosting to pipe an outline around each cookie edge. Let outlines set 5–10 minutes. Thin remaining frosting slightly for flooding and fill the inside of each outlined cookie, using a toothpick or small offset spatula to spread evenly and pop any air bubbles.

Single-step spread: Alternatively, for a rustic look, spread frosting on each cooled cookie with an offset spatula to a smooth layer.

Add sprinkles: If adding sprinkles or sanding sugar, apply immediately after flooding while frosting is still wet so they adhere.

Set: Allow frosted cookies to dry at room temperature until frosting is set to the touch — 2–4 hours for a butter-based frosting, or up to 6–8 hours (or overnight) for a firmer finish. Store unfrosted cookies in an airtight container for up to 3 days; frosted cookies are best stored in a single layer with parchment between layers at room temperature for up to 2–3 days, or freeze unfrosted or unfrosted and unflooded dough/cookies as needed.

unsalted butter, softened

large egg

pure vanilla extract

kosher salt

powdered sugar (confectioners' sugar), sifted

milk or heavy cream

salt

gel food coloring (optional)

sprinkles or sanding sugar

Bring the unsalted butter to room temperature so it's soft but still cool (not melted). Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat the softened butter with the granulated sugar and light brown sugar until light, pale, and fluffy, about 3–4 minutes with a hand mixer or 4–5 minutes with a stand mixer on medium speed.

Cream Butter and Sugars

Add the eggs one at a time, beating well after each addition. Scrape down the bowl. Mix in the vanilla extract until incorporated. If using, dissolve the instant espresso powder in 1 teaspoon warm water and add it now.

Add Eggs and Vanilla

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt until evenly combined.

Sweet Cornbread

Lobster And Crab White Gumbo

Mini And Full-size Sourdough Loaves

French Croissants

Frosted Sugar Cookies