Roasted Mushrooms

Porchetta

Cauliflower Cream, Espelette, Brown Butter, Lemon, Rosemary

Pan Roasted Scallop

Hamachi Crudo

Broccoli

Potato Puree

Pork Chop

Crispy Fried Fish

Zhoug

Roast Chicken

Goddess Dressing, Veggies, Crunchy Bread, American parmesan

Lil Gem & Baby Kale Salad

Pull-Apart Pretzels

Smash Burger, American Cheese, Caramelized Onions, Pickles, Belgian Aioli

Sliders

Open Face Tuna Melt

Georgia Shrimp Skewer

Beef Tartare

Fried Fish on a Stick

Grilled Sausage Skewers

Pretzel Bites

Turmeric Aioli, Toast, Herbs

White Anchovy

French Onion Dip

Crispy Fried Mushroom

Fries with Belgian Aioli

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or a silicone liner. Pat mushrooms dry with paper towels to remove excess moisture; trim stems and cut larger caps in half so pieces are roughly uniform in size.

Preheat and prepare mushrooms

Toss the prepared mushrooms with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon black pepper in a large bowl until evenly coated. Spread them in a single layer on the prepared baking sheet with space between pieces to allow browning.

Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once at the 10–12 minute mark, until mushrooms are deeply browned and edges are caramelized. Remove from oven and set aside on the sheet to keep warm.

While mushrooms roast (or immediately after removing mushrooms), heat a small skillet over medium heat. Add 3 oz raw cashews and toast, stirring frequently, 3–5 minutes until fragrant and lightly golden. Transfer to a cutting board and let cool slightly.

Toast and flavor cashews

In the same skillet, add 1 teaspoon neutral oil and the crushed dried chilies (1 teaspoon). Cook briefly 20–30 seconds to bloom the chili flavor but do not burn. Return the toasted cashews to the pan, add 1 teaspoon soy sauce and 1 teaspoon light brown sugar, and stir quickly to coat and caramelize the sugar, about 30–60 seconds. Remove from heat and let cool, then roughly chop the cashews into coarse pieces (so there are some halves and some smaller bits).

In a large mixing bowl, combine the roasted mushrooms with the thinly sliced garlic (2 cloves). The residual heat from the mushrooms will slightly soften and toast the garlic—toss for 30 seconds so the garlic warms but does not burn.

Add the chopped Thai basil (1/2 cup), the chopped cashew-chili mixture, 1 tablespoon fresh lime juice, and 1/2 teaspoon toasted sesame oil (if using). Gently toss everything together so mushrooms are evenly coated and the basil wilts slightly from the heat. Taste and adjust seasoning with additional salt, pepper, or a splash more soy sauce or lime if desired.

Transfer to a serving platter and sprinkle any remaining larger cashew pieces on top for crunch. Serve warm or at room temperature as a side, appetizer, or over steamed rice or toasted bread.

mixed mushrooms (cremini, shiitake, oyster), trimmed and halved or torn into bite-sized pieces

extra-virgin olive oil

fine sea salt

freshly ground black pepper

raw cashews

neutral oil (vegetable or grapeseed)

dried red chilies (crushed) or red pepper flakes

soy sauce or tamari

light brown sugar

Thai basil leaves, coarse-chopped (or whole small leaves)

garlic cloves, thinly sliced

fresh lime juice

 toasted sesame oil (optional)

Pat both the pork loin and pork belly dry. Lay the pork belly skin-side down on a cutting board. Place the boneless pork loin on top of the belly, centered. If needed, butterfly the loin slightly so the two pieces form one even rectangle when overlapped. Trim to make a roughly even rectangle.

Prepare and butterfly pork

Using a sharp knife, score the pork belly skin in 1/4- to 1/2-inch diagonal lines (shallow cuts through skin, not deep into fat). Rub 2 tablespoons kosher salt and 1 teaspoon black pepper evenly over the skin side and the underside of the assembled meat.

Score and season skin

In a bowl combine minced garlic, crushed toasted fennel seeds, chopped rosemary, chopped thyme, lemon zest, remaining 1 tablespoon kosher salt, remaining 1 teaspoon black pepper and 3 tablespoons olive oil. Mix into a coarse paste.

Make herb-garlic filling

Flip the meat so skin is down. Spread the herb-garlic paste evenly over the meat layer, leaving a 1/2-inch border around edges. Tightly roll the meat lengthwise into a cylinder so the skin ends up on the outside. Fold ends under to compact.

Spread filling and roll

Use kitchen twine to tie the roll at 1- to 1.5-inch intervals, making 6–8 knots to hold shape. Tuck the skin edges under if needed so the skin forms a smooth outer layer.

Tie the roast

Place the tied porchetta on a rack set over a sheet pan and refrigerate uncovered for at least 4 hours or overnight to dry the skin (helps crisp the crackling).

Dry and rest

Preheat oven to 475°F (245°C). Remove porchetta from refrigerator and let sit 30 minutes. Place on a rack in a roasting pan. Roast at 475°F for 20–25 minutes until skin puffs and begins to brown. Reduce oven temperature to 325°F (165°C), pour 1 cup white wine and 1 cup stock into bottom of pan (avoid pouring over skin). Roast for additional 1 hour 15 minutes to 1 hour 30 minutes, or until internal temperature at center reaches 145°F (63°C). Baste pan juices occasionally and add more stock if pan becomes dry.

Roast and braise

Remove porchetta from oven and tent loosely with foil. Let rest 20–30 minutes before removing twine and slicing to keep juices locked in. If skin needs extra crisping, place under high broiler for 2–4 minutes watching closely until crackling is crisp.

Rest and finish

Toast pistachios briefly: In a medium skillet over medium heat, warm 1 tablespoon olive oil and 2 tablespoons butter until butter foams. Add the pistachios and toss for 2 minutes until fragrant and lightly toasted.

Add aromatics and braise: Add smashed garlic cloves and thyme sprigs; cook 30 seconds until aromatic. Pour in 1/4 cup water and 1 tablespoon lemon juice, then sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Reduce heat to low, cover the skillet, and simmer gently for 6–8 minutes so the pistachios absorb the aromatics and liquids.

Finish and drain: Uncover and increase heat to medium-high to evaporate excess liquid, stirring until glaze clings to nuts, about 2–3 minutes. Remove thyme sprigs and smashed garlic. Transfer pistachios to a bowl and let cool slightly before serving alongside sliced porchetta.

Combine herbs and aromatics: Finely chop the parsley and mint (if using) and place in a bowl. Mince the garlic and add it with rinsed capers and anchovy fillets to the herbs.

Emulsify: Add red wine vinegar and lemon juice. While stirring, slowly whisk in the extra-virgin olive oil to form a loose emulsion. Alternatively pulse briefly in a food processor for a smoother texture, scraping down the sides so herbs are evenly combined.

Season and rest: Stir in 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or seasoning as needed. Let rest at room temperature at least 15 minutes to meld flavors before serving with porchetta.

pork loin with skin attached (boneless)

pork belly (about same length as loin), skin on

kosher salt

black pepper, freshly ground

fennel seeds, toasted and crushed

fresh rosemary, finely chopped

fresh thyme leaves, stripped and chopped

garlic cloves, minced

lemon zest

olive oil

white wine (optional, for braising pan)

chicken or vegetable stock (for braising)

kitchen twine

shelled unsalted pistachios

unsalted butter

garlic, smashed

fresh thyme sprigs

lemon juice

water

flat-leaf parsley, packed, stems trimmed

fresh mint leaves (optional)

capers, rinsed

anchovy fillets (optional)

garlic clove

red wine vinegar

salt

black pepper

In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the finely chopped shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook aromatics

Add the cauliflower florets and stir to coat with butter and aromatics. Pour in the stock so it just covers the cauliflower. Increase heat to bring to a gentle simmer, cover, and cook until very tender, about 10–12 minutes.

Simmer cauliflower

Transfer the cooked cauliflower and about half the cooking liquid to a blender (reserve extra liquid). Add the heavy cream, lemon zest, 3/4 tsp salt, and 1/4 tsp pepper. Puree until completely smooth, adding reserved cooking liquid a tablespoon at a time if needed to reach a silky, spoonable consistency (target ~1 to 1.25 cups total). Taste and adjust seasoning.

Blend to cream

Pass the puree through a fine-mesh sieve if you want extra silkiness. Stir in 1 teaspoon olive oil if using for shine. Keep warm over very low heat or hold covered while preparing scallops.

Finish

Pat scallops very dry between paper towels. Season both sides lightly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Place on a plate and let sit at room temperature for 5–10 minutes while you heat the pan.

Prepare scallops

Heat a large stainless steel or cast-iron skillet over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. Add scallops to the pan spaced at least 1/2 inch apart (work in batches if necessary). Sear without moving until a deep golden-brown crust forms, about 1.5–2 minutes. Flip and cook the second side about 1–1.5 minutes until just opaque in the center. Remove scallops to a plate and tent loosely with foil to keep warm.

Sear scallops

Lower heat to medium. Wipe pan if burnt bits are excessive, leaving a little fond. Add 3 tablespoons unsalted butter and the two rosemary sprigs. Swirl the butter as it melts; continue cooking until the butter foams and the milk solids turn golden-brown and smell nutty, about 2–3 minutes. Watch closely to avoid burning. Squeeze half a lemon into the butter, scraping any browned bits from the pan. Return scallops to the pan and spoon brown butter over them for 30–45 seconds to glaze and finish cooking. Sprinkle 1 teaspoon Espelette pepper over the scallops (divide between scallops or dust at plating).

Make brown butter & finish scallops

On each plate, spoon 2 to 3 tablespoons of warm cauliflower cream and spread into a small pool or smear with the back of a spoon.

Arrange 3 scallops on each plate on top of or beside the cauliflower cream. Spoon additional brown butter and rosemary bits over the scallops and cream.

Finish with a light dusting of additional Espelette (about 1/8 tsp per plate), a pinch of chopped parsley or chives, and a small lemon wedge on the side. Serve immediately.

sea scallops (dry-packed, muscles removed)

black pepper (freshly ground)

fresh rosemary (small sprigs)

lemon

Espelette pepper

cauliflower florets (trimmed)

shallot (medium, finely chopped)

garlic clove (minced)

vegetable or chicken stock

heavy cream

olive oil (optional, to finish)

chopped fresh parsley or chives

additional Espelette for dusting

lemon wedges

Keep the sashimi-grade hamachi chilled. Using a very sharp knife, trim any bloodline or connective tissue and slice the fish into 1/8–1/4-inch (3–6 mm) thin slices or small 1/2-inch (1.5 cm) dice depending on desired presentation. Arrange on a chilled plate or tray and refrigerate while you finish other components.

Chill and slice hamachi

Just before plating, sprinkle the sliced or diced hamachi evenly with 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Drizzle 1 tablespoon neutral oil over the fish to give a subtle sheen and mouthfeel.

Light seasoning

Peel (optional) and thinly slice the English cucumber into very small half-moons or matchsticks to total about 1/2 cup. Place in a small bowl, toss with 1/4 tsp salt and 1 tsp fresh lemon juice. Let sit 5–10 minutes to release excess water, then gently pat dry with paper towel.

Prepare cucumber

Pit and finely dice the ripe peach to yield about 1/2 cup. If peach is very soft, cut into larger dice to keep texture. Toss peach lightly with the drained cucumber pieces to combine and hold at cool room temperature or refrigerator until ready to plate.

Prepare peach

In a small bowl or jar, whisk together 1 tablespoon light soy sauce, 1 tablespoon yuzu (or lime) juice, 1 teaspoon rice vinegar, 1 teaspoon mirin, 1/2 teaspoon honey, 1/2 teaspoon finely grated ginger, 1/2 teaspoon toasted sesame oil and 1 teaspoon neutral oil. Whisk or shake until slightly emulsified and taste — adjust balance (a touch more acid or honey) if needed. Keep chilled until plating.

On chilled individual plates or one large platter, arrange hamachi slices in a single layer or small clusters, allowing space between pieces.

Spoon small mounds of the cucumber–peach mixture adjacent to or on top of some hamachi slices for contrast of texture and flavor.

Lightly drizzle the citrus-soy dressing over the fish and fruit/cucumber. Use sparingly — you want a delicate gloss, not to soak the fish.

Scatter cilantro leaves, thinly sliced chives, microgreens or shiso over the dish. Sprinkle toasted sesame seeds, lemon/lime zest and a pinch (about 1/4 tsp) flaky sea salt across the plate.

Finish with the optional crunch: scatter 2 tablespoons crispy fried shallots or thin wonton strips for texture if using.

Serve immediately while the fish is chilled and components are fresh. Provide small spoons so diners can enjoy both the fish and cucumber/peach mixture together.

fresh hamachi (yellowtail) sashimi-grade

neutral oil (grapeseed or avocado)

English cucumber

ripe peach

fine sea salt (for cucumber)

fresh lemon juice

light soy sauce or tamari

yuzu juice (or lime juice)

rice vinegar

mirin

honey

ginger, finely grated

sesame oil, toasted

neutral oil (to emulsify)

fresh cilantro leaves

fresh chives, thinly sliced

microgreens or shiso (optional)

toasted sesame seeds (white or black)

thin lemon or lime zest

flaky sea salt

crispy fried shallots or thin wonton strips

Trim broccoli into even-sized florets (about 1 to 1½ inches). Peel and slice larger stems into 1⁄4-inch thick coins if using. Rinse and drain.

Prepare broccoli

Fill a large bowl with 2 cups ice and 2 cups cold water; set aside.

Make ice bath

Bring 4 cups water to a rolling boil in a medium pot. Add a generous pinch of salt. Add broccoli florets and blanch 1½–2 minutes until bright green and just tender-crisp. Use a slotted spoon to transfer broccoli immediately into the ice bath to stop cooking. Let cool 1–2 minutes, then drain well and pat dry with paper towels.

Blanch

While broccoli is blanching, pour 1 cup neutral oil into a small heavy-bottomed saucepan or skillet. Attach a candy thermometer or watch closely. Heat oil over medium heat until it reaches about 275–300°F (135–150°C) — shimmering but not smoking.

Heat oil for garlic

Add the thinly sliced garlic in a single layer. Fry, stirring or gently agitating the pan occasionally, until the garlic turns light golden brown and crisp, about 5–8 minutes depending on thickness. Lower heat if browning too quickly. Remove garlic with a slotted spoon to a paper towel–lined plate. Immediately sprinkle the fried garlic with 1 tsp fine sea salt and let cool; reserve the garlic and the flavored oil.

Fry garlic

Carefully pour the reserved garlic oil through a fine-mesh strainer into a small bowl; this is garlic-infused oil (can be used in dressing). Set aside.

Store garlic oil

In a small saucepan over medium heat, combine 3 tbs granulated sugar and 2 tbs water. Stir gently just to wet the sugar, then let it cook undisturbed until it melts and turns a deep amber color, about 6–8 minutes. Watch carefully to avoid burning.

Caramelize sugar

Once the sugar is amber, remove the pan from heat and carefully whisk in 2 tbs fish sauce (mixture will sputter). Then whisk in 1 tsp rice vinegar, 1 tsp lime juice and 1 tsp neutral oil to smooth the caramel into a saucy consistency. If the caramel becomes too thick, return to very low heat and stir in up to 1–2 tsp hot water to loosen. Taste and adjust: it should be salty-umami with a sweet backbone and a touch of acidity.

Finish caramel

Place the drained, cooled broccoli in a large mixing bowl. Drizzle 1–2 tbs of the strained garlic oil over the florets and toss to coat evenly (use more for a glossier finish). This adds a subtle garlic aroma without making the broccoli soggy.

Toss broccoli

Pour the fish sauce caramel over the broccoli — start with about 1½ tbs and toss; add more to taste (total 1½–3 tbs depending on preference). Toss gently so the broccoli is lightly glazed, not swimming in sauce.

Apply fish sauce caramel

Scatter the reserved crispy garlic over the glazed broccoli. Sprinkle 1 tsp toasted sesame seeds and 1 tsp chili flakes if using. Add a squeeze of fresh lime wedge to brighten just before serving.

Top with crunchy garlic

Transfer to a serving platter or bowl and serve immediately so the garlic remains crunchy. Leftover caramel can be refrigerated in a sealed container for up to 1 week; crispy garlic is best used same day.

Serve

broccoli florets

granulated sugar

fish sauce

lime juice

neutral oil (canola or vegetable)

neutral oil (vegetable or peanut)

toasted sesame seeds

chili flakes

fresh lime wedges

Place peeled and chunked potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt and the optional smashed garlic clove. Bring to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on size.