Kurodai is a term for baby black snapper, a mild and delicate fish commonly used in Japanese cuisine. This preparation features the fish marinated in a blend of olive oil, garlic, and spices, enhancing its natural flavor with a zesty and aromatic profile. Here's how to prepare Kurodai at home.

Kurodai

Sake Toro Aburi is a dish featuring salmon belly, marinated and lightly seared for a rich flavor.  The marinade adds a savory depth to the fatty salmon belly while the searing creates a delicate char, enhancing the overall taste.  Here's how to prepare it at home.

Sake Toro Aburi

Confit Portobello is a dish made by slowly cooking Portobello mushrooms in olive oil with garlic and herbs until tender and flavorful.  The dish showcases a rich, earthy taste from the mushrooms enhanced by the aromatic infusion of garlic and thyme, characteristic of Peruvian cuisine.  Here’s how to make this delightful appetizer at home.

Confit Portobello

Gyutoro is a premium cut of Westholme Wagyu beef known for its rich marbling and tenderness.  This preparation enhances the meat's natural flavor with a simple seasoning of sea salt and black pepper, complemented by the addition of aromatic herbs and garlic during cooking.  Here's how to prepare it at home.

Gyutoro

wheatley vodka, nigori sake, lychee, yuzu

Lychee Martini

A5 Wagyu

Masu Toro Aburi

toasted marshmallow ice cream with dark chocolate, butter cookie crumble, black sesame praline, torched marshmallows

S'mores Ice Cream Pint To-Go

raspberry sorbet, buckwheat granola, chocolate shell

Sundae

brown butter mochi, matcha mousse, coconut tuile

Strawberry Okashi

Blueberry Ube Tart

post oak grilled sea bass, brown butter dashi, fennel

Suzuki Yaki

pickled cherries, cherry umeboshi, calpico granita

Cheesecake

Westholme Ribeye

mushroom demi glaze, king trumpet, brown butter

Westholme Hanger

Westholme NY Strip

Hearth Roasted Oysters

Gai Lan

Kombu Carrots

Charred Maitake

crispy garlic, sesame relish (add gyutoro 5.5, add trout roe 8)

Furikake Rice

sunchoke nori dressing, chili oil, shiso, puffed rice

Gem Lettuce

charred whole soybeans, jacobsen sea salt

Wood-Fired Edamame

japanese pumpkin, brown butter crème fraîche, lime powder

Kabocha

Clean the baby black snapper thoroughly under cold water, removing any scales and innards. Pat them dry with paper towels.

Prepare the Fish

In a bowl, mix olive oil, minced garlic, lemon juice, parsley, salt, black pepper, and paprika. Coat the snappers with the marinade and let them rest for about 30 minutes.

Marinate

Preheat a grill or skillet over medium-high heat. Once hot, place the marinated snappers on the grill or skillet. Cook for about 4-5 minutes on each side or until the fish flakes easily with a fork.

Cook the Fish

Once cooked, remove from heat and serve hot, garnished with extra parsley and lemon wedges if desired.

Serve

Baby black snapper

Olive oil

Garlic

Lemon juice

Fresh parsley

Salt

Black pepper

Paprika

In a small bowl, mix together the soy sauce, sake, mirin, salt, and pepper.

Prepare the Marinade

Place the salmon belly in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes in the refrigerator.

Marinate the Salmon Belly

Preheat a kitchen torch. Remove the salmon from the marinade and pat it dry with paper towels. Torch the skin side of the salmon belly until it is crispy and slightly charred, about 1-2 minutes.

Torch the Salmon Belly

Slice the torched salmon belly into bite-sized pieces. Drizzle with any remaining marinade, garnish with wasabi, chopped green onions, and sesame seeds before serving.

salmon belly

soy sauce

sake

mirin

wasabi

green onions

sesame seeds

salt

pepper

Clean the Portobello mushrooms by wiping them with a damp cloth. Remove the stems and set aside.

Prepare the mushrooms

In a medium saucepan, combine the olive oil, garlic cloves, thyme, salt, and black pepper. Heat over low heat until the garlic is fragrant but not browned.

Make the confit

Add the cleaned Portobello mushrooms to the saucepan, ensuring they are fully submerged in the oil. Cook on low heat for about 30-40 minutes, or until the mushrooms are tender.

Cook the mushrooms

In a separate pan, lightly sauté the sweet corn kernels with a pinch of salt and aji panca paste for about 5-7 minutes until heated through.

Prepare sweet corn

Once the mushrooms are done, remove them from the oil and let them drain on paper towels. Serve the confit Portobello mushrooms topped with the sautéed sweet corn.

Portobello mushrooms

Garlic cloves

Fresh thyme

Sweet corn kernels

Aji panca paste

Take the Westholme Wagyu Gyutoro out of the refrigerator and let it come to room temperature for about 1 hour before cooking. This ensures even cooking.

Preparing the Wagyu

Generously season the Wagyu beef with sea salt and black pepper on all sides.

Seasoning

Heat olive oil in a heavy skillet over high heat. Once hot, add the seasoned Wagyu and sear for 1-2 minutes on each side until a nice crust forms.

Searing the Beef

Add garlic cloves and rosemary sprigs to the skillet. Continue to cook the beef, spooning the aromatic oil over the meat for an additional 2-3 minutes.

Adding Aromatics

Reduce heat to medium-low and add butter to the skillet. Allow it to melt and baste the Wagyu for another 2-3 minutes to enhance the flavor.

Basting with Butter

Remove the Wagyu from the skillet and let it rest on a cutting board for 10 minutes before slicing.

Resting

Slice the Gyutoro against the grain and serve on a warm plate, drizzled with the pan juices.

Slicing and Serving

Westholme Wagyu beef (Gyutoro cut)

Sea salt

Fresh rosemary

Butter

Peel and pit the fresh lychee. If using canned lychee, simply drain the syrup.

Prepare Lychee

In a cocktail shaker, combine Wheatley vodka, nigori sake, fresh lychee, yuzu juice, and simple syrup.

Mix Ingredients

Add Ice

Shake

Strain the mixture into a chilled martini glass.

Strain

Garnish with a whole lychee on a cocktail pick or a twist of yuzu peel.

Garnish

Wheatley Vodka

Nigori Sake

Fresh Lychee

Yuzu Juice

Simple Syrup

Remove the A5 Wagyu beef from the refrigerator and allow it to come to room temperature for about 30 minutes.

Prepare the Wagyu

Generously season both sides of the Wagyu beef with salt and black pepper.

Season the Beef

Heat a heavy skillet or cast-iron pan over medium-high heat. Add olive oil and let it heat until shimmering.

Preheat the Pan

Place the Wagyu beef in the pan and sear each side for about 2-3 minutes, or until a nice crust forms. Avoid overcrowding the pan.

Sear the Beef

Remove the beef from the pan and let it rest for 5-10 minutes to allow the juices to redistribute.

Rest the Meat

Slice the Wagyu against the grain and serve immediately, optionally with a side of your choice.

Slice and Serve

A5 Wagyu beef

Pat the ocean trout belly dry with paper towels. Sprinkle salt and brown sugar evenly on both sides, followed by smoked paprika and lemon zest. Let it marinate in the refrigerator for at least 30 minutes.

Prepare the Trout Belly

Soak the wood chips in water for at least 30 minutes. Drain before using. Prepare a smoker or grill for indirect heat.

Prepare the Smoking Setup

Place the marinated trout belly on a wire rack over a tray. Add the soaked wood chips to the smoker or grill and heat to about 120-150°C (250-300°F). Smoke the trout belly for about 30-40 minutes, or until it is cooked through and has a nice smoky flavor.

Smoke the Trout Belly

In a small bowl, mix soy sauce, mirin, and sesame oil. Drizzle this sauce over the smoked trout belly before serving.

Finish with Sauce

Slice the green onions finely and sprinkle over the smoked trout belly as a garnish.

Ocean trout belly

Brown sugar

Smoked paprika

Lemon zest

Soy sauce

Mirin

Green onions

Sesame oil

Wood chips (for smoking)

Using a kitchen torch, toast the marshmallows until they are golden brown and slightly charred on the outside.

Torch the Marshmallows

marshmallows

In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Make the Chocolate Shell

In a serving bowl, scoop 1 cup of raspberry sorbet. Sprinkle with 1 cup of buckwheat granola. Drizzle the melted chocolate shell over the top.

Assemble the Sundae

Enjoy immediately while the chocolate shell is still warm and starting to harden!

Raspberry Sorbet

Buckwheat Granola

Dark Chocolate

Coconut Oil

In a small saucepan over medium heat, melt the butter and cook until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.

Prepare Brown Butter

In a mixing bowl, combine glutinous rice flour, brown sugar, baking powder, and milk. Whisk until smooth. Add the brown butter and vanilla extract, mixing until well combined.

Pour the mixture into a greased baking dish and bake at 350°F (175°C) for 40-45 minutes or until set. Let cool and cut into squares.

Bake Mochi

In a small bowl, sprinkle gelatin over water and let it sit for about 5 minutes to bloom.

Prepare Gelatin

In a mixing bowl, whip the heavy cream and sugar until soft peaks form.

Whip Cream

In another bowl, mix matcha powder with a little whipped cream to form a paste. Then add the bloomed gelatin to the matcha mixture and stir until combined.

Combine Matcha

Gently fold the matcha mixture into the whipped cream until fully incorporated. Chill in the fridge for at least 2 hours.

Fold Together

In a bowl, combine shredded coconut, flour, sugar, vanilla extract, and salt. Add egg whites and mix until well combined.

On a baking sheet lined with parchment paper, drop spoonfuls of the mixture and spread them thin. Bake at 350°F (175°C) for about 10-12 minutes until golden.

Bake Tuiles

While still warm, gently lift the tuiles and shape them as desired. Allow to cool completely.

Shape Tuiles

glutinous rice flour

brown sugar

milk

butter

baking powder

vanilla extract

heavy cream

matcha powder

sugar

gelatin powder

water

unsweetened shredded coconut

all-purpose flour

egg whites

Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch tart pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let cool.

Prepare the crust

In a small saucepan over medium heat, combine the chopped almonds and sugar. Stir continuously until the sugar melts and coats the almonds. Pour the mixture onto a parchment-lined baking sheet and spread it into a single layer. Let it cool completely, then break into pieces.

Make the almond praline

In a large mixing bowl, beat the softened cream cheese until smooth. Add the ube puree and vanilla extract, mixing until well combined and creamy.

Prepare the filling

Spread the ube filling evenly over the cooled graham cracker crust. Top with blueberries, pressing them gently into the filling. Sprinkle the almond praline over the top.