Warm Italian Donuts

Molten Chocolate Cake with Gelato

Individually Baked Apple Pie with Gelato

7 oz. Ribeye Steak

Chargrilled Chicken Fajitas

Steak & Lobster Spaghetti

Oven Roasted Cod

Sake Glazed Sea Bass

The Royale Burger

Protein Style Burger

JOEY Cheeseburger

Grilled Chicken Sandwich

Baja Cauliflower Tacos

Mediterranean Bowl 2.0

Baja Fish Tacos

Ahi Tuna Poke Bowl

Ahi Tuna Duo Roll

House Salad Starter (no dressing)

Crispy Tuna & Avocado Roll

Sushi Cone

Crispy Nigiri

Seafood Tower

Smoked Salmon

Spicy Crab Dip - Bentall

Combine warm water (105–115°F) and 1 tsp of the granulated sugar in a small bowl. Sprinkle the instant yeast over the surface, stir gently, and let stand 5–8 minutes until foamy.

Bloom yeast

Gently warm the whole milk (to about 100–110°F). In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the warmed milk, the yeast mixture, remaining granulated sugar, melted butter, eggs, and grated lemon zest. Whisk lightly to combine.

Warm milk and combine wet ingredients

Add 3 1/2 cups of the flour and the sea salt to the wet mixture. Mix on low speed (or stir by hand) until a shaggy dough forms. If using a mixer, increase to medium speed and knead about 5–7 minutes, adding the remaining 1/2 cup flour gradually as needed until the dough is smooth, slightly tacky but not sticky. Total dough temperature should be around 75–80°F.

Incorporate flour and salt

Shape the dough into a ball, lightly oil the mixing bowl, place the dough back in, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 60–90 minutes depending on room temperature.

First rise

Turn the risen dough onto a lightly floured surface. Press gently to deflate and roll to about 1/2 inch (1.2 cm) thickness. Use a 2 1/2–3 inch round cutter to cut rounds. Re-roll scraps once. Place cut rounds on a parchment-lined baking sheet, cover loosely, and let rest 25–30 minutes until puffy (they will rise slightly).

Shape donuts

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Attach a thermometer and heat oil to 350°F (175°C). Maintain temperature between 340–360°F during frying.

Prepare oil

Gently slide 3–4 dough rounds into the oil (do not overcrowd). Fry, flipping once, until golden brown on both sides, about 60–90 seconds per side depending on size and oil temperature. Use a slotted spoon or spider to remove donuts and transfer to a wire rack set over a sheet pan to drain briefly (1–2 minutes).

Fry donuts

While still warm (but not so hot as to melt sugar instantly), toss the donuts in a shallow bowl containing the granulated sugar mixed with ground cinnamon. If you prefer a crunch, sprinkle a bit of coarse/turbinado sugar on top immediately after coating.

Coat with sugar

If filling the donuts: combine mascarpone, powdered sugar, vanilla, and lemon juice in a small bowl and stir until smooth. Transfer filling to a piping bag fitted with a small round tip. Insert tip into the side of each warm donut and gently pipe 1–2 tablespoons of filling into the center. Alternatively, slice donuts and spread filling inside.

Optional: fill with mascarpone

Serve donuts warm within 1 hour for best texture. If needed, reheat briefly (10–15 seconds) in microwave to refresh before serving.

Serve

all-purpose flour

instant yeast

granulated sugar

fine sea salt

whole milk

warm water (105–115°F / 40–46°C)

unsalted butter, melted and slightly cooled

large eggs

grated lemon zest

vegetable oil (for deep frying)

granulated sugar (for coating)

ground cinnamon

coarse or turbinado sugar (optional finishing)

mascarpone cheese

powdered sugar

vanilla extract

fresh lemon juice

Position an oven rack in the center of the oven and preheat to 425°F (220°C). Butter four 6-ounce ramekins thoroughly, tapping out excess butter, then dust the insides with cocoa powder, tapping out any excess. Place ramekins on a baking sheet.

Prep and preheat

Combine the chopped bittersweet chocolate and butter in a heatproof bowl set over a small saucepan of gently simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until completely melted and smooth. Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts, until smooth. Remove from heat and let cool for 2–3 minutes.

Melt chocolate and butter

In a separate large bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale, slightly thickened, and ribbon-like when the whisk is lifted (about 2–3 minutes by hand; 1–2 minutes with an electric mixer on medium-high). Stir in the vanilla extract and the pinch of salt.

Whisk eggs and sugar

Pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture in a slow stream while whisking continuously to temper the eggs. Continue until fully combined and glossy.

Combine chocolate with eggs

Sift the all-purpose flour over the chocolate mixture, then gently fold with a spatula until just combined and no streaks of flour remain. Do not overmix; the batter should be smooth and thick but pourable.

Fold in flour

Divide the batter evenly among the prepared ramekins (about 4–5 ounces/ramekin). For best results, cover the ramekins loosely with plastic wrap and refrigerate for 20–30 minutes — this helps the exterior set and improves the runny center contrast. If pressed for time, you may bake immediately.

Portion batter and chill briefly

Uncover the ramekins and transfer the baking sheet to the preheated oven. Bake at 425°F (220°C) for 11–13 minutes for a molten center (edges set, center jiggly). Baking times vary by oven and ramekin size; check at 10 minutes. For a more set center, bake 14–15 minutes.

Bake

Remove the baking sheet from the oven and let the cakes rest for 1 minute on the tray. Run a thin knife around the inner edge of each ramekin to loosen the cakes.

Rest briefly

Place a small plate over each ramekin, invert quickly but carefully, and lift the ramekin off. If the cake doesn't release, invert back, let rest 30 seconds, and try again. The center should flow slightly when cut.

Invert

Spoon or place a generous scoop (about 1/2 cup) of vanilla gelato onto each plate next to or on top of the warm molten cake. The cold gelato melting into the warm center is part of the experience.

Dust the cakes lightly with powdered sugar, if desired, and garnish with fresh berries or a sprig of mint. Serve immediately.

If making ahead: bake and unmold cakes, then place on a baking sheet and refrigerate for up to 24 hours. To refresh before serving, warm in a 350°F (175°C) oven for 5–7 minutes until heated through and slightly gooey in the center. Add gelato just before serving.

bittersweet or dark chocolate (60–70% cacao), chopped

unsalted butter, plus extra for greasing ramekins

large egg yolks

all-purpose flour, sifted

salt

cocoa powder (for dusting ramekins)

vanilla gelato (or high-quality vanilla ice cream)

powdered sugar (optional, for dusting)

fresh berries or mint leaves (optional garnish)

In a large mixing bowl, whisk together 2 cups flour, 1 tsp sugar, and 1 tsp salt. Add 8 tbs cold, cubed unsalted butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces (some larger pieces remain).

Make the dough

Sprinkle 4 tbs of cold water over the mixture a tablespoon at a time, gently folding with a fork until the dough just holds together when pressed. Do not overwork. Turn the dough onto a lightly floured surface, gather into a disk, divide into 4 equal portions, flatten each into a 1/2" thick disk, wrap individually in plastic, and refrigerate at least 45 minutes (or up to 2 days).

Add water and chill

Preheat oven to 400°F (200°C). Prepare four 4- to 5-inch individual pie dishes or ovenproof ramekins (about 1 to 1 1/4 cups capacity each). Lightly butter the dishes or spray with baking spray.

Prepare equipment

While dough chills, peel, core, and slice 4 apples into 1/4-inch-thick slices. Place slices in a large bowl and toss immediately with 1 tbs lemon juice to prevent browning.

Prep apples

To the apples, add 1 tbs granulated sugar, 3 tbs packed light brown sugar, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp flour, and 1 tsp vanilla extract. Toss gently to coat. Let stand 10 minutes to macerate and release juices.

Combine filling ingredients

If you prefer a slightly reduced filling (less watery inside the pies), heat a medium skillet over medium heat, add the apple mixture and cook, stirring, for 3–4 minutes until juices begin to thicken. Remove from heat and stir in 2 tbs unsalted butter, letting it melt through. Cool slightly before filling pastry shells. If you skip this step, the oven will cook the filling directly in the pies.

Cook briefly (optional for juicier but not runny filling)

Remove dough from fridge. On a lightly floured surface, roll each disk into a circle about 7 inches in diameter and about 1/8" thick (size to fit a 4–5" ramekin with a little overhang). Gently fit each circle into the prepared ramekins, pressing to line the bottom and sides. Trim excess, leaving a small overhang for sealing if making a top crust or crimping. Reserve scraps: you can patch or make vents with them.

Roll and line

Divide the apple filling evenly among the 4 lined ramekins (about 3/4 cup filling per pie). Dot each with a few small pieces of the remaining 2 tbs butter if you didn't cook the filling. If you prefer a top crust, roll the remaining dough scraps into 4 small lids or lattice strips; otherwise leave open for a rustic tart.

Fill pies

If using a full top crust: place lids over each pie, crimp edges to seal, and cut a few vents in the top. If using lattice or open, simply brush exposed dough with a beaten egg (from 1 egg) for a golden finish and sprinkle coarse sugar on top. For full tops, brush as well and sprinkle sugar.

Top and egg wash

Place the ramekins on a baking sheet to catch any drips. Bake at 400°F (200°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 18–25 minutes, until crust is golden and filling bubbles. If crust browns too quickly, cover loosely with foil after 20 minutes. Total bake time will be about 33–40 minutes.

Remove pies from oven and let cool on a wire rack at least 20 minutes so filling sets. Cooling also prevents gelato from melting immediately when served.

Cool

Spoon or unmold each warm individual pie onto a small dessert plate if desired (they can be served in the ramekins). Place one generous scoop (~1/2 cup) of vanilla gelato alongside or on top of each warm pie. The contrast of warm pie and cold gelato is ideal—serve immediately.

Plate and finish

If using, garnish with a small mint leaf and a light dusting of sanding sugar or a pinch of ground cinnamon. Serve with a small dessert spoon.

Garnish

unsalted butter, cold, cubed

cold water

egg (for egg wash)

apples (firm variety such as Honeycrisp or Granny Smith), peeled, cored, and sliced 1/4" thick

light brown sugar, packed

ground nutmeg

all-purpose flour (for thickening)

unsalted butter, cut into small pieces

coarse sugar or sanding sugar (for sprinkling)

vanilla gelato (or your preferred gelato/ice cream)

fresh mint leaves (optional)

Remove the 7 oz ribeye from the refrigerator and leave it on a plate for 30–45 minutes until it reaches near room temperature. Pat both sides dry with paper towels to remove surface moisture—this promotes a good sear.

Bring steak to temperature

Evenly season both sides of the steak with the kosher salt, freshly ground black pepper, and garlic powder. Press the seasoning lightly into the meat so it adheres.

Season

Place a heavy skillet (cast iron preferred) over medium-high heat and let it heat for 3–5 minutes until very hot. When a drop of water sizzles and evaporates on contact, the pan is ready. Add the neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Preheat pan

Carefully place the ribeye in the hot skillet. For a 7 oz ribeye about 1 to 1 1/4 inches thick, sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes. Adjust timing slightly for thickness and desired doneness (see doneness guide below).

Sear the steak

Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. If the steak needs more time after searing, reduce heat to medium and continue cooking, flipping as needed, until it reaches target temperature.

Check doneness

When the steak is within 5°F of your target temperature, reduce heat to medium-low. Add the unsalted butter, crushed garlic clove, and herb sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the butter over the top of the steak continuously for 30–60 seconds to add flavor and gloss.

Baste with butter and aromatics

Transfer the ribeye to a cutting board or plate and tent loosely with foil. Let it rest for 5–7 minutes — this allows juices to redistribute so the steak remains juicy when sliced.

Rest the steak

If desired, sprinkle the steak with flaky sea salt just before slicing. Slice against the grain into 1/4–1/2-inch slices and serve immediately.

Finish and serve

boneless ribeye steak

kosher salt

freshly ground black pepper

garlic powder

neutral oil with a high smoke point (canola, grapeseed, or avocado)

unsalted butter

fresh garlic (crushed)

fresh thyme or rosemary

flaky sea salt

Finely mince the garlic. In a medium bowl whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp brown sugar until combined.

Make the marinade

Place 1 lb chicken breasts on a cutting board. If breasts are thick, halve horizontally to make even thickness or lightly pound to 1/2-inch thickness. Put chicken into a resealable bag or shallow dish and pour marinade over, ensuring pieces are coated. Seal or cover and refrigerate at least 30 minutes and up to 4 hours (avoid longer to prevent texture change).

Marinate the chicken

Heat a gas or charcoal grill to high (450–500°F / 230–260°C) or preheat a heavy cast-iron grill pan over high heat on the stovetop until very hot. Remove chicken from marinade, letting excess drip off. Oil the grill grates or pan lightly. Grill chicken 4–6 minutes per side (depending on thickness) until charred in spots and internal temperature reads 165°F (74°C). Transfer to a plate and tent loosely with foil; rest 5–10 minutes before slicing thinly across the grain into 1/4-inch strips.

Chargrill the chicken

While the chicken marinates (or when the grill is heating), core and seed the bell peppers and cut into 1/2-inch strips. Peel the onion and cut into 1/2-inch slices or wedges.

Prepare vegetables

Toss pepper and onion strips with 1 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. If using a grill, place vegetables in a grill basket or directly on grill grates; if using a grill pan, preheat it until very hot. Cook, turning occasionally, until edges are nicely charred and vegetables are tender-crisp, about 8–10 minutes. Remove and keep warm.

Chargrill the vegetables

Place sliced rested chicken into a warm bowl with the charred peppers and onions and toss gently to combine so flavors meld. Taste and adjust seasoning with extra salt or lime juice if needed.

Combine chicken and vegetables

Warm the tortillas by wrapping them in foil and placing on the grill for 2–3 minutes, or heating them in a dry skillet 30 seconds per side, or briefly in the microwave wrapped in a damp paper towel.

Arrange tortillas on a platter. Spoon chargrilled chicken and vegetables into each tortilla. Top with quartered avocado or a spoonful of guacamole, a sprinkle of shredded cheese, a dollop of sour cream or crema, and chopped cilantro. Serve with lime wedges to squeeze over the fajitas.

Optional: Offer hot sauce, pickled jalapeños, or pico de gallo at the table.

boneless skinless chicken breasts

extra-virgin olive oil

fresh lime juice

garlic

ground cumin

chili powder

smoked paprika

dried oregano

black pepper

brown sugar

red bell pepper

yellow bell pepper

green bell pepper

large yellow onion

extra-virgin olive oil (for veg)

kosher salt (for veg)

black pepper (for veg)

flour tortillas

fresh cilantro

lime wedges

sour cream or crema

avocado or guacamole

shredded cheddar or Mexican blend cheese

Bring a large pot of water to a rolling boil. Season generously with 1 tablespoon salt. Add spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti and set aside. Toss with 1 teaspoon olive oil if desired to prevent sticking.

Bring the steak to room temperature for 20–30 minutes before cooking. Pat dry with paper towels. Season both sides with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon olive oil. When oil is shimmering and just starting to smoke, add the steak. Sear without moving for 2–3 minutes to develop a brown crust, then flip and sear 2 minutes more for medium-rare (adjust time for thickness).

During the last minute of cooking, add 1 tablespoon butter to the pan and tilt the pan to baste the steak with the melted butter. Remove the steak to a cutting board and rest 5–7 minutes before slicing thinly against the grain into bite-sized strips.

If using frozen pre-cooked lobster meat, thaw in the fridge and pat dry. If using raw lobster tails, split the shells and remove meat, or butterfly tails and remove meat; chop into bite-sized pieces.

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add lobster pieces, a pinch of salt, 1/4 teaspoon black pepper and 1 tablespoon lemon juice. Sauté just until lobster is opaque and warmed through, about 1–2 minutes for pre-cooked meat or 3–4 minutes for raw pieces. Remove from heat and keep warm.

Wipe out the steak pan or use a clean large sauté pan. Over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil. When butter foams, add the minced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Cook aromatics

Add 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from cooking the steak. Simmer 2–3 minutes until the wine is reduced by about half.

Deglaze

Stir in 1 tablespoon tomato paste and cook for 1 minute to remove raw flavor. Add 1/2 cup heavy cream and bring to a gentle simmer. Taste and season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If the sauce seems too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.