Breakfast Sausage

Asparagus

Andouille Sausage

Applewood Smoked Bacon

Sticky Toffee Pudding

Chocolate Banana Purses

Element Salad

Mussels

three egg omelette with cheddar, served with sourdough toast and homefries.

Cheese Omelette

classic french toast on country white bread with fresh strawberries, blackberries, and a side of maple syrup.

French Toast

egg any style, grilled salmon, grilled asparagus

Breakfast Salmon

two eggs any style, bacon, sourdough toast, smoked gouda cheese sauce, homefries

The Fifth Breakfast

scrambled eggs, andouille sausage, black beans, cheddar, pico de gallo, in a flour tortilla with garden salad or homefries

Breakfast Burrito

fresh mozzarella, san marzano tomato sauce, basil

Margherita Pizza

gruyère cheese, egg, ham, served on sourdough with béchamel sauce and homefries

Croque Madame

Basil Hayden’s, Blanton’s Single Barrel, Buffalo Trace, ...

Bourbon, Rye + Mash

100% Agave, Casamigos Anejo, Casamigos Blanco, Casamigos Reposado, ...

Tequila

Bacardi, Bacardi 8yr Reserva, Captain Morgan Original Spiced, Goslings Black Seal : Bermuda, ...

Beefeater London Dry, Bombay Sapphire London Dry, Hayman’s Old Tom, Hayman’s Sloe Gin, ...

Absolut+ Citron+ Mandarin+ Ruby Red, Chopin ~ potato vodka/G.F., Deep Eddy+ Lemon+ Peach+ Ruby Red+ Sweet Tea, ...

Vodka

Two blackened Mahi Mahi fish tacos with a red cabbage slaw topped with a housemade chipotle lime ranch and cilantro Garnish

Blackened Mahi Mahi fish tacos

served with potato gratin topped with kale

Pan-seared Statler chicken breast

with some Lamb Poutine made with hand-cut fries, roasted garlic cheese curds, chili oil, cilantro and lime.

A classic Fifth Element Martini

El Buho Mezcal

In a small bowl, whisk together kosher salt, black pepper, brown sugar, dried thyme, ground nutmeg, ground allspice, garlic powder, onion powder, and crushed red pepper flakes (if using). Set the spice blend aside.

Combine spices and seasoning

If using fresh sage, mince it finely so it can distribute evenly through the meat. Measure out the tablespoon of minced sage.

Prepare herbs

Place the ground pork in a medium bowl. Sprinkle the spice blend over the meat, add the minced sage, and pour in the cold water and maple syrup or honey (if using). Use your hands or a sturdy spoon to mix until the spices are distributed evenly and the mixture becomes slightly tacky, about 1–2 minutes. Do not overwork; just enough to bind.

Mix sausage

Form a small 1-inch patty from the mixture and cook in a nonstick skillet (see cooking step) to test seasoning. Adjust salt, pepper, or sweetness as needed to suit your preference. If you change seasoning, mix briefly to incorporate.

Taste and adjust

Divide the sausage mixture into 8 equal portions (about 2 oz / 55 g each) and shape into round, slightly flattened patties about 3 inches diameter and 1/2 inch thick. Press the center slightly to help cook evenly.

Form patties

Heat a large nonstick or cast-iron skillet over medium heat. Add the neutral oil and swirl to coat. Place patties in the skillet without crowding (work in batches if necessary). Cook for 3–4 minutes on the first side, until a deep golden-brown crust forms, then flip and cook 2–3 minutes more, or until internal temperature reaches 160°F (71°C). Total cook time will be about 5–7 minutes per batch depending on thickness.

Cook patties in skillet

Transfer cooked patties to a plate lined with paper towels to drain briefly for 1–2 minutes, then let rest for 2 minutes before serving to allow juices to redistribute.

Drain and rest

ground pork (80/20)

cold water

kosher salt

freshly ground black pepper

brown sugar

fresh sage, minced

dried thyme

ground nutmeg

ground allspice

garlic powder

onion powder

crushed red pepper flakes (optional)

maple syrup or mild honey (optional, for touch of sweetness)

neutral oil (for cooking)

Rinse asparagus under cold water and pat dry. Hold each spear about one-third from the bottom and bend gently until it snaps; discard the woody ends or save for vegetable stock. Alternatively line up the spears and trim the bottom 1–1½ inches with a knife for a faster method.

Prep the asparagus

Preheat your oven to 425°F (220°C). On a rimmed baking sheet, spread the asparagus in a single layer. Drizzle with the 2 tbs extra-virgin olive oil, then sprinkle the 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp minced garlic, and 1 tsp red pepper flakes evenly over the spears. Toss gently with your hands or tongs so each spear is evenly coated.

Preheat and season

Arrange spears with tips all pointing the same way for even roasting. Roast in the preheated oven for 10–14 minutes, depending on thickness: 10 minutes for thin spears, 12 minutes for medium, and up to 14 for thick spears. Roast until the stalks are tender when pierced with a fork and the tips are lightly caramelized.

Roast the asparagus

Remove the sheet from the oven. Immediately grate the zest of the whole lemon over the hot asparagus, then cut the lemon in half and squeeze about 1–2 tbs fresh lemon juice over the spears to brighten flavors. Sprinkle the 2 tbs grated Parmesan evenly over the asparagus so it melts slightly. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot or warm.

Finish and serve

Optional stovetop method: For a quicker method, heat a large skillet over medium-high heat with the 2 tbs olive oil. Add asparagus in a single layer and cook, shaking the pan or turning occasionally, until tender and charred in spots, 6–8 minutes depending on thickness. Add the garlic during the last 1 minute to avoid burning, then follow the finishing steps above (lemon zest/juice, Parmesan).

fresh asparagus spears

extra-virgin olive oil

lemon

grated Parmesan cheese

garlic (minced)

red pepper flakes

Trim the pork shoulder of any silver skin; leave some fat on the meat. Cut the pork shoulder and fatback into roughly 1-inch cubes. Spread cubes in a single layer on a sheet tray and freeze until firm but not rock-solid, about 30–45 minutes; partially frozen meat grinds cleaner and stays cold during processing.

Trim and chill

While meat chills, prepare casings: rinse natural hog casings under cold running water, flush inside, then soak in warm water for at least 30 minutes. Keep them in cool water until ready to use.

Combine all dry seasoning ingredients (kosher salt, pink curing salt if using, black pepper, cayenne, smoked paprika, granulated garlic, onion powder, thyme, oregano, white pepper, brown sugar) in a bowl and mix thoroughly so spices are evenly distributed.

Add minced garlic to the seasoning mix and stir. Add Worcestershire sauce and white wine (or water) and stir to make a loose slurry that will help distribute flavors evenly through the meat.

Set up a meat grinder with a coarse grinding plate (about 8–10 mm). Working in batches, grind the partially frozen pork shoulder and fatback through the coarse plate into a chilled bowl. Return the bowl to the refrigerator if the meat warms.

For a finer texture typical of andouille, pass the ground meat once more through the grinder using a medium plate (4–6 mm). Keep meat cold between passes.

Transfer the ground meat to a large mixing bowl. Sprinkle the seasoning slurry and cold water over the meat in small portions. Mix by hand or with a stand mixer fitted with a paddle on low speed until the mixture is sticky and evenly seasoned, about 3–5 minutes. Do not overheat the meat; keep everything cold. The mixture should hold together when pinched.

Fit a sausage stuffer with an appropriate tube and slide a prepared hog casing onto the tube, leaving a 6–8 inch tail. Tie the end of the casing with kitchen twine or a small knot.

Fill the stuffer hopper with the meat mixture and begin feeding meat into the casing, guiding the casing off the tube so it fills evenly without air pockets. Aim for a diameter around 1.25–1.5 inches (trimming before) but adjust to preference. If air pockets appear, prick them with a sterile needle and press out air.

When you have the desired length of sausage, twist at intervals to form links about 4–6 inches long, alternating twists to form even links. Use kitchen twine to tie sections if preferred. Leave some slack in each link for expansion while cooking/smoking.

Preheat a smoker to 200–225°F (95–110°C) using hardwood like hickory, oak, or pecan for a robust smoky flavor. Arrange sausages on the smoker racks so air can circulate.

Smoke the sausages until the internal temperature reaches 155°F (68°C), about 1.5–3 hours depending on thickness and smoker. For a classic andouille texture you can continue to smoke up to 165°F (74°C) for a firmer bite. If you do not have a smoker, you can bake in a low oven at 250°F (120°C) and finish by pan-searing.

Optional step for additional crispness: after smoking, finish sausages on a hot grill or in a skillet for 2–4 minutes per side to brown and crisp the casing.

Remove sausages from the smoker and let rest on a rack for 15 minutes. Refrigerate overnight to let flavors marry before slicing, if possible.

Store cooked sausages in the refrigerator for up to 5 days or freeze for up to 3 months. If you used curing salt and fully cooked to proper temperature, vacuum sealing and refrigeration will extend shelf life; otherwise treat as fresh sausage.

pork shoulder, partially frozen

pork fatback, chilled

cold water (for processing)

pink curing salt (Prague powder #1) (optional for shelf stability)

coarsely ground black pepper

cayenne pepper

smoked paprika

granulated garlic

dried oregano

ground white pepper

garlic cloves, minced (about 3 medium cloves)

dry white wine or water

worcestershire sauce

natural hog casings (about 30–36 ft), rinsed and soaked

kitchen twine (for tying links)

Trim excess skin from the pork belly if present. Pat the belly dry and weigh to confirm approximately 5 lbs. Score any very thick areas to help cure penetration.

Trim and weigh

In a bowl, combine kosher salt, pink curing salt, dark brown sugar, black pepper, garlic powder, onion powder, and cracked bay leaf if using. Mix thoroughly so the curing salt is evenly distributed.

Make cure mix

Rub the cure mix all over the pork belly, covering both sides and edges. Drizzle and rub the maple syrup over the surface so it helps the spice mix adhere.

Apply cure

Place the rubbed pork belly in a large resealable plastic bag or vacuum-seal bag, pressing out excess air. Place on a tray and refrigerate. Turn the belly every 12 hours to redistribute cure and juices. Cure for 5–7 days (approximately 24 hours per pound).

Bag and refrigerate

After curing, remove the belly from the bag and discard accumulated liquid. Rinse the cure thoroughly under cold running water. Pat dry with paper towels. Place on a rack uncovered in the refrigerator for at least 4 hours or overnight to form a tacky pellicle; this helps smoke adhere.

Rinse and dry

Preheat a smoker to maintain a steady temperature of 175–200°F (80–95°C). If using a grill, set up for indirect low heat with a drip pan and a smoker box or foil packet of soaked applewood chips.

Prepare smoker

Place a small pan of water under the grates to keep a moist environment and catch drips. Add applewood chunks or soaked chips to the fire source. Put the cured pork belly on the smoker rack, fat side up. Smoke until the internal temperature reaches 150°F (65°C), about 3–4 hours depending on thickness and smoker consistency.

Smoke the belly

If you want a lightly sweet finish, during the last 20 minutes brush a thin layer of maple syrup or a 1:1 mixture of maple syrup and brown sugar on the belly, then return to smoke to set the glaze.

Optional glaze toward end

Remove the smoked belly from the smoker and let it cool to room temperature on a rack. For cleaner slices, refrigerate the belly for at least 4 hours or up to overnight wrapped loosely in plastic.

Cool and chill

Using a sharp chef's knife or slicer, slice the chilled bacon across the grain to desired thickness (1/16"–1/8" for thin bacon, up to 1/4" for stovetop bacon). For uniform slices, trim edges so the belly is a rectangle before slicing.

Slice

Cook slices in a cold skillet over medium-low heat, turning occasionally, until rendered and crisped to preference (6–10 minutes). Optionally, add 1 tablespoon neutral oil to searing skillet if your bacon is very lean. Drain on paper towels before serving.

Cook

Store unused uncooked slices in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Whole unsliced smoked belly keeps 2 weeks refrigerated.

Store

pork belly, skin removed

kosher salt (for cure)

pink curing salt (Prague Powder #1)

dark brown sugar, packed

maple syrup

black pepper, coarsely ground

cracked bay leaf (optional)

applewood chunks or chips (soaked 30 minutes if chips)

water (for drip pan)

neutral oil (for searing, optional)

Place the chopped pitted dates in a heatproof bowl. Stir the baking soda into the boiling water, then pour the mixture over the dates. Let sit 10 minutes to soften; mash lightly with a fork to break down and create a thick date puree. Set aside to cool slightly.

Prepare dates

Preheat the oven to 180°C (350°F). Grease an 8-inch (20 cm) square baking pan or an equivalent capacity baking dish and line with parchment, leaving an overhang for easy removal.

Preheat and prepare pan

In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2–3 minutes with an electric mixer on medium speed or 4–5 minutes by hand.

Cream butter and sugar

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. If the mixture looks like it may curdle, add a tablespoon of flour to help bind.

Add eggs and vanilla

Fold the cooled date mixture into the butter-sugar-egg mixture until evenly distributed. Whisk together the flour, baking powder, and salt in a separate bowl, then fold the dry ingredients into the wet mixture gently until just combined. Do not overmix.

Combine wet and dry

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not raw batter).

Bake

Remove the pudding from the oven and allow it to cool in the pan on a wire rack for 10 minutes before pouring over the warm toffee sauce (see next section) or turning out to serve. The pudding can be served warm or at room temperature.

Rest

While the pudding bakes or during its final 10 minutes, combine the butter and brown sugar in a medium saucepan over medium heat. Stir until the sugar dissolves and the butter melts, about 2–3 minutes. Carefully stir in the double cream (it may bubble briefly). Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce thickens slightly and is glossy. Remove from heat and stir in the vanilla extract and a pinch of salt. Taste and add a little more salt if needed to balance sweetness.

Make sauce

If you prefer a thicker finish, simmer an extra 1–2 minutes; for a thinner pouring sauce, remove earlier. Keep the sauce warm. When the pudding has rested for 10 minutes, poke a few holes in the surface with a skewer or fork and pour about two-thirds of the warm toffee sauce evenly over the pudding to soak in. Reserve the remaining sauce to serve on the side.

Finish

Cut the pudding into squares or spoon portions onto plates. Serve warm with a generous drizzle of the reserved warm toffee sauce and a spoonful of double cream, clotted cream, or a scoop of vanilla ice cream. Sprinkle chopped pecans or walnuts over the top if using.

Storage: Refrigerate any leftover pudding and sauce separately in airtight containers for up to 4 days. Reheat pudding portions gently in the microwave and warm the sauce on the stove before serving.

Medjool dates, pitted and chopped

Boiling water

Baking soda

Unsalted butter, softened

Brown sugar (light or dark), packed

Eggs

Vanilla extract

All-purpose flour

Baking powder

Salt

Unsalted butter

Double cream (or heavy cream)

Double cream or clotted cream or vanilla ice cream

Chopped pecans or walnuts

Peel the bananas and place in a medium bowl. Mash with a fork until mostly smooth with a few small chunks remaining (about 1/2–3/4 cup mashed). Stir in the softened cream cheese, maple syrup (or honey), vanilla extract, and a pinch of salt until evenly combined.

Mash and flavor bananas

Fold the dark chocolate chips (or chopped chocolate) and the optional chopped toasted nuts into the banana mixture. Set the filling in the refrigerator for 10–15 minutes to firm slightly while you prepare the dough.

Add chocolate

In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.

Combine dry ingredients

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

Cut in the butter

Whisk the egg with the ice water in a small bowl. Pour the egg-water mixture into the flour-butter mix and use a spatula to bring the dough together. If the dough is too dry, add ice water 1 teaspoon at a time until it holds when pressed. Do not overwork. Form into a disk, wrap in plastic, and chill in the refrigerator for 20–30 minutes.

Add liquid and form dough

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Preheat oven

On a lightly floured surface, roll the dough to about 1/8-inch (3 mm) thickness. Using a 4–5 inch round cutter (or the rim of a bowl), cut 8 circles. Re-roll scraps as needed to get 8 total circles.

Roll out dough and cut circles

Place about 2 tablespoons of the chilled banana-chocolate filling in the center of each circle, leaving a 1/2-inch border. Do not overfill.

Portion filling

Bring the edges of each circle up around the filling to form a little pouch or purse. Pinch the top edges together and twist slightly to seal. Alternatively, gather and pleat the edges to make a decorative closure, pressing firmly so they hold during baking. Transfer purses to the prepared baking sheet, spaced about 1 inch apart.

Form purses

Whisk the remaining egg with 1 tablespoon of milk. Brush the tops and seams of each purse lightly with the egg wash to encourage browning and help seals stay closed.

Egg wash

Bake the purses in the preheated oven for 18–22 minutes, or until golden brown and set. Rotating the pan halfway through ensures even color.

Allow the purses to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 10 minutes. If desired, dust lightly with powdered sugar and sprinkle a pinch of sea salt flakes on top for contrast.