Toasted Levain Panna Cotta

Milk ice, mint-chocolate mousse

Salted chocolate sable

Parsnip, miso, onion tataki

Dungeness crab, mandarinquat, shiso

Chitarra

Sunchoke, Asian pear, crab broth

Black cod

Black trumpet, radish

Kombu cured hamachi

"Dirty Hippies"

Black garlic crumble, trout roe

SWEET CREAM PANNA COTTA

Marin miyagi oysters

Bone marrow yogurt

Shrimp chips

Duck fat madeleine

Roasted beet marshmallow

Chicken skin, voudavan

Raclette cheese

KAMPACHI

CHERRY ICE

SALT MINT CHOCOLATE SABLE

DRY AGED RIBEYE

Preheat oven to 350°F (175°C). Tear or cut stale levain (sourdough) bread into small pieces. Spread on a baking sheet and toast 6–10 minutes until deeply golden and fragrant, watching so they don't burn. Cool slightly and finely pulse in a food processor to make 3 tablespoons of fine crumbs. Measure and set aside.

Toast and grind levain crumbs

Place 3 tablespoons cold water in a small bowl and sprinkle 1 1/2 teaspoons powdered gelatin evenly over the surface. Let sit 5–7 minutes until fully softened (bloomed).

Bloom gelatin

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 1 teaspoon vanilla, and 1 teaspoon fine sea salt. Add the 3 tablespoons toasted levain crumbs to the cold dairy. Warm over medium-low heat, stirring occasionally, until steaming and small bubbles appear at the edge (do not boil), about 6–8 minutes, so the levain flavor infuses into the liquid.

Warm dairy and infuse

Remove the saucepan from heat. Stir the bloomed gelatin into the warm dairy until fully dissolved (about 1 minute). Let the mixture sit 2–3 minutes to allow larger solids to settle, then strain through a fine-mesh sieve into a heatproof measuring cup or bowl to remove bread solids and any undissolved bits. Press gently on solids to extract liquid but discard the solids. Taste and adjust salt or vanilla if needed.

Incorporate gelatin and strain

Pour the strained panna cotta liquid into 4 (4- to 6-ounce) ramekins or molds. Let cool to room temperature (15–20 minutes), then cover with plastic wrap and refrigerate until set, at least 4 hours or up to 24 hours. The panna cotta should hold a gentle jiggle when set.

Chill in molds

Prepare zest: Using a small knife or vegetable peeler, cut the zest from 2 mandarins into thin strips (avoid pith). Place zest strips in a small saucepan with 1/4 cup granulated sugar and 1/4 cup water. Bring to a gentle simmer over medium heat, then reduce to low and simmer until zest becomes translucent and syrup thickens slightly, about 10–12 minutes.

Finish confit: Add 1 teaspoon fresh lemon juice to brighten, simmer 1 minute more, then remove from heat. Let cool in the syrup; transfer strips and a small spoonful of syrup to a bowl. Keep at room temperature or refrigerate if making ahead (bring to room temp before serving).

Prepare sorrel: Wash and dry sorrel leaves. Stack and thinly slice larger leaves on the bias or leave small leaves whole. Gently toss with 1 teaspoon light honey or agave if you want a touch of gloss and to balance acidity, or leave plain for a bright, tart finish.

Unmold and plate: To unmold, dip the base of each ramekin in hot water for 5–8 seconds (do not let water touch the rim). Run a thin knife around the inside edge and invert onto a serving plate. If panna cotta resists, repeat quick warm dip. Spoon 1–2 pieces of mandarin peel confit and a little confit syrup on top or alongside each panna cotta.

Finish and serve: Scatter a small handful (about 1 tablespoon) of extra toasted levain crumbs over the panna cotta for crunch. Arrange sorrel leaves or sliced sorrel around or atop each panna cotta for color and sharp, lemony contrast. Serve chilled. Makes 4 servings.

whole milk

heavy cream

levain (sourdough) bread crumbs, finely toasted

granulated sugar

vanilla paste or extract

fine sea salt

powdered gelatin

cold water (for blooming gelatin)

mandarin oranges (zest only, thin strips)

water

fresh lemon juice

fresh sorrel leaves (thinly sliced/on small leaves)

light honey or agave (optional, for glaze)

toasted levain crumbs (extra, for sprinkle)

In a small bowl, whisk together 2 cups whole milk, 2 tsp granulated sugar and 1/2 tsp vanilla extract until sugar dissolves.

Make milk mixture

Pour the milk mixture into an ice cube tray (use standard or small cubes depending on how quickly you want them to chill). Freeze until solid, at least 4 hours or overnight. Keep frozen until serving.

Freeze

Place 6 oz finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 3/4 cup heavy cream over medium heat until it just begins to simmer and small bubbles form at the edge (do not boil). Pour the hot cream over the chopped chocolate and let sit 1 minute, then gently stir until smooth and glossy. Stir in 1/8 tsp sea salt. Let cool to lukewarm (about 10–15 minutes).

Prepare chocolate ganache base

While chocolate cools, warm 1/4 cup of the 3/4 cup cream (or reserve from the 1 cup chilled cream) briefly and steep the 2 tbsp finely chopped fresh mint in it for 5 minutes, then strain out mint solids, pressing to extract flavor. Discard solids and let the mint-infused cream cool to room temperature. Stir in 1/4 tsp mint extract to boost flavor if desired.

Infuse mint into cream

Stir the cooled mint-infused cream into the lukewarm chocolate ganache until fully combined and smooth. Taste and adjust mint intensity by adding a few drops more extract if needed.

Incorporate mint into chocolate

Chill a mixing bowl and beaters briefly if possible. Pour 1 cup chilled heavy cream into the bowl and whip to soft peaks. Do not overbeat. Reserve in refrigerator.

Whip cream

In a clean, dry bowl, whisk the 2 room-temperature egg whites with 2 tbsp granulated sugar and a pinch of salt until glossy stiff peaks form. The egg whites should hold firm peaks without being dry.

Whip egg whites

Gently fold one-third of the whipped cream into the mint-chocolate ganache to lighten it. Then fold in the remaining whipped cream until almost uniform. Finally, fold in the whipped egg whites in two additions, using a spatula and folding slowly to preserve air. The resulting mousse should be airy and smooth. Chill the mousse for at least 1 hour to set, or refrigerate up to 4 hours.

Fold components together

Spoon or pipe the chilled mousse into serving glasses or bowls, filling them about three-quarters full. Dust each serving lightly with 1/4 tsp unsweetened cocoa powder.

Portion mousse

Place 3–4 milk ice cubes into each serving glass immediately before serving. Top with the chilled mint-chocolate mousse. Garnish with a fresh mint sprig and a sprinkle of shaved dark chocolate. Serve immediately so the milk ice slowly melts into the mousse for a creamy, chilled contrast.

vanilla extract

dark chocolate (60–70% cacao), finely chopped

heavy cream (for melting chocolate and folding)

heavy cream (chilled, for whipping)

egg whites (large, room temperature)

fresh mint leaves, finely chopped

mint extract

cocoa powder (unsweetened), for dusting

sea salt

fresh mint sprigs

shaved dark chocolate

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, confectioners' sugar, and fine sea salt until evenly combined and no lumps remain.

Combine dry ingredients

Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns with a cutter). Work quickly so the butter stays cold.

Cut in butter

Make a small well in the center and add the two egg yolks and vanilla extract. Use a fork to gently draw the dry ingredients into the yolks until the dough just begins to come together. If the dough seems very dry and crumbly, add up to 1 tablespoon cold water, a little at a time, until it holds together when pressed.

Add yolks and vanilla

Turn the dough out onto a piece of plastic wrap or parchment. Press into a flat rectangle, then divide in half. Shape each half into a log about 1 1/2 inches in diameter (or desired thickness). Wrap each log tightly and refrigerate for at least 1 hour, or up to 48 hours. For quicker chilling, freeze 20–30 minutes until firm but not rock hard.

Form and chill logs

When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If using granulated sugar for rolling, pour it into a shallow dish.

Preheat and prepare baking sheets

Remove the dough logs from the refrigerator and unwrap. If the logs are very firm, let sit 5 minutes to ease slicing. Using a sharp knife, slice each log into 1/4- to 1/3-inch thick rounds. If desired, lightly press each round into granulated sugar before placing on the prepared baking sheets, spacing cookies about 1 inch apart.

Slice cookies

Bake in the preheated oven for 10–12 minutes (thinner slices may need 9–10 minutes; thicker 12–14). The cookies will be set at the edges and slightly soft in the centers. Avoid overbaking to keep them tender and sable-like.

Bake

Remove cookies from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While still slightly warm, sprinkle a small pinch of coarse sea salt or fleur de sel on each cookie to enhance the salted-chocolate flavor.

Cool

If using, melt the 1/2 cup dark chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between bursts until smooth, or melt gently over a double boiler. Dip half of each cooled cookie into the melted chocolate, letting excess drip off, then place on parchment to set. For quicker setting, refrigerate 10–15 minutes.

Optional chocolate dip

Once chocolate has set (if used), sprinkle any remaining coarse salt lightly over the dipped portions. Store cookies in an airtight container at room temperature for up to 5 days, or freeze up to 3 months (freeze between layers of parchment).

Final salt and storage

all-purpose flour

unsweetened cocoa powder

confectioners' sugar (icing sugar)

unsalted butter, cold and cubed

large egg yolks

cold water (if needed)

coarse sea salt or fleur de sel

granulated sugar (for rolling, optional)

melted dark chocolate for dipping (optional)

Place the peeled and chopped parsnips in a medium saucepan and add the vegetable stock or water so the parsnips are mostly submerged. Bring to a gentle boil over medium-high heat, then reduce heat and simmer until parsnips are very tender, 15–20 minutes.

Cook parsnips

When parsnips are tender, drain them, reserving about 1/4 to 1/2 cup of the cooking liquid. Return parsnips to the pan or to a blender container while still hot.

Drain and reserve liquid

Add the white miso paste, butter (or oil), milk, and lemon juice to the hot parsnips. Purée with an immersion blender or in a countertop blender until smooth, adding reserved cooking liquid a tablespoon at a time to reach a silky, spoonable consistency. Taste and season with salt and freshly ground black pepper. Keep warm or refrigerate briefly and rewarm gently before plating.

Blend to purée

In a small bowl whisk together soy sauce, rice vinegar, mirin (if using) and sesame oil. Set aside.

Make quick tataki marinade

Heat a large heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the neutral oil and swirl to coat. Add the onion wedges, cut-side down, in a single layer (work in batches if needed). Sear without moving until deeply browned and slightly charred on the cut surface, about 3–4 minutes. Flip and sear the edges just to warm through, 1–2 minutes more. Remove to a plate.

Sear onion wedges

While still warm, brush or spoon the soy–vinegar marinade over the seared cut faces of the onion wedges, allowing a couple of tablespoons to soak in. Let sit 2–3 minutes so the flavors meld and the edges pick up the marinade (this is the 'tataki' step — quick sear then marinate briefly).

Tataki finish

Spoon a generous pool of the warm parsnip miso purée onto each plate. Arrange 2–3 onion tataki wedges on top or alongside. Sprinkle with toasted sesame seeds, sliced chives and microgreens. Finish with a light scattering of flaky sea salt and a tiny drizzle of sesame oil if desired. Serve immediately.

Plate and garnish

parsnips, peeled and cut into 1-inch pieces

vegetable stock or water

white miso paste

unsalted butter (or neutral oil for dairy-free)

milk or unsweetened plant milk

salt

freshly ground black pepper

red onion, halved and cut into 1/2-inch thick wedges

soy sauce or tamari

rice vinegar

mirin (optional)

neutral oil (grapeseed, vegetable) for searing

sesame oil

toasted sesame seeds

chives, thinly sliced

microgreens or baby herbs (optional)

fleur de sel or flaky sea salt (for finishing)

If using whole cooked Dungeness, pick meat from shells, removing cartilage and shells; reserve lump and claw pieces. Pat gently dry with paper towels and break larger pieces into bite-sized portions.

Prepare crab

Trim top and bottom of each mandarinquat. Using a sharp knife, cut away peel and pith, then segment between membranes to release individual supremes. Reserve any juice extracted while segmenting for the dressing.

Segment citrus

Thinly slice shiso leaves into fine strips (chiffonade) by stacking leaves, rolling tightly, and slicing crosswise. Thinly slice scallions and prepare cucumber ribbons if using.

In a small bowl, combine extra-virgin olive oil, rice wine vinegar, light soy sauce, mandarinquat juice (or reserved juice), grated ginger, sugar or honey, toasted sesame oil, sea salt, and black pepper. Whisk vigorously until sugar dissolves and the dressing emulsifies slightly. Taste and adjust: add more vinegar for brightness, a pinch more salt if needed, or an extra teaspoon of mandarin juice for sweetness.

Gently combine the picked crab meat and segmented mandarinquats in a chilled bowl. Drizzle about two-thirds of the dressing over the mixture and toss carefully with a rubber spatula to coat without breaking up the crab. Let sit 2–3 minutes to allow flavors to marry.

Arrange microgreens or baby mizuna (if using) on a serving platter or individual plates. Spoon the crab–citrus mixture over the greens, spreading evenly. Scatter shiso chiffonade and sliced scallions over the top, reserving a few whole shiso leaves for garnish.

Drizzle remaining dressing sparingly over the plated salad. Sprinkle toasted sesame seeds and place cucumber ribbons alongside or tucked under the crab for texture. Finish with a light squeeze of lime or mandarinquat wedge to taste.

Serve immediately as a light first course or shareable starter. Leftovers can be kept chilled in an airtight container for up to 24 hours; add fresh shiso and cucumber just before serving to maintain texture.

cooked Dungeness crab meat (picked, lump and claw)

mandarinquats (or small mandarins/mandarin + kumquat), peeled and segmented

fresh shiso leaves (green or red), thinly sliced

thinly sliced scallions (white and green parts)

extra-virgin olive oil

rice wine vinegar

light soy sauce (or tamari)

fresh mandarinquat juice (from 2 of the fruits)

finely grated fresh ginger

sugar or honey

toasted sesame oil

microgreens or baby mizuna (optional)

toasted sesame seeds (white or black)

thin cucumber ribbons (optional)

lime or extra mandarinquat wedges

On a clean work surface or in a large bowl, combine 00 flour and semolina flour. Make a mound and create a wide well in the center. Sprinkle the fine sea salt over the flour mound.

Mix dry ingredients

Crack the 4 large eggs and the extra egg yolk into the well. Add the tablespoon of olive oil. Using a fork, gently whisk the eggs in the center, gradually incorporating a little flour from the inner rim so the wall holds. Continue until mixture becomes thick and shaggy.

Add eggs and oil

Once the dough begins to come together, use your hands to incorporate remaining flour until a cohesive dough forms. If the dough is too dry, add a teaspoon of water at a time; if too sticky, dust with a little flour. Knead for 8–10 minutes until smooth, elastic, and slightly tacky. The dough should spring back when pressed.

Form and knead dough

Shape dough into a ball, coat lightly with a drizzle of olive oil (optional), wrap tightly in plastic wrap, and let rest at room temperature for at least 30 minutes (up to 1 hour). Rest relaxes gluten and makes rolling easier.

Rest the dough

Unwrap rested dough and divide into 4 equal pieces. Keep pieces you are not working with wrapped to prevent drying. Lightly flour your work surface and roll one piece into a flat rectangle about 1/8" (3 mm) thick using a rolling pin or pasta machine to about setting #4–5 (if using a machine).

Divide and flatten

Trim edges to form a neat rectangle roughly 8 x 12 inches (20 x 30 cm) so the sheet fits the chitarra frame comfortably.

Trim and size

Place the pasta sheet across the strings of the chitarra (a wooden frame with parallel strings), lightly dust with semolina to prevent sticking. Using a rolling pin, roll evenly across the sheet with moderate pressure so the blade of each string cuts the sheet into long, square-section strands (chitarra). If you don't have a chitarra, you can cut with a sharp knife into 3–4 mm wide strands.

Use the chitarra

Shake the cut noodles gently to separate and toss lightly with a dusting of semolina or flour so they don't stick together. Form loose nests on a tray or cloth while you cut the remaining sheets. Do not overcrowd.

Dust and separate

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt (or to taste).

Boil water

Add the chitarra noodles to the boiling water and stir gently. Fresh chitarra cooks quickly — 2 to 4 minutes depending on thickness. Taste for al dente: tender but with a slight bite. Reserve 1 cup of pasta cooking water before draining.

Cook pasta

Return the drained pasta (or use tongs to transfer directly from pot) to the sauté pan containing 2–3 cups of warm sauce. Toss over medium heat, adding reserved pasta water a little at a time to help the sauce emulsify and coat the noodles (use 1/4 to 3/4 cup as needed). Toss for 1–2 minutes until sauce clings to the pasta.

Finish with sauce

Divide into 4 portions. Plate and top each serving with a sprinkle of freshly grated Pecorino or Parmesan (about 2 tablespoons per serving), a grind of black pepper, and chopped basil or parsley if using. Serve immediately.

Toasted Levain Panna Cotta

Milk Ice, Mint-chocolate Mousse

Salted Chocolate Sable

Parsnip, Miso, Onion Tataki

Dungeness Crab, Mandarinquat, Shiso

Chitarra

Sunchoke, Asian Pear, Crab Broth

Black Cod

Black Trumpet, Radish

Kombu Cured Hamachi

"dirty Hippies"

Black Garlic Crumble, Trout Roe

Sweet Cream Panna Cotta

Marin Miyagi Oysters

Bone Marrow Yogurt

Shrimp Chips

Duck Fat Madeleine

Roasted Beet Marshmallow

Chicken Skin, Voudavan

Raclette Cheese

Kampachi

Cherry Ice

Salt Mint Chocolate Sable

Dry Aged Ribeye