Mom's Coconut Cake

Seasonal Vegetable

toasted rye, yuzu pickles + kyoto-carolina BBQ

Smoked Carolina Pork Shoulder

Karagge Chicken

Tozai Snow maiden, Yuho Sake, Rhythm of the Centuries Junmai, Laird's Applejack Bransy, St. George Spiced Pear Liqueur, blue curacao + lemon

Sake In The Snow- Winter sake sangria

Grilled Shishito Peppers

choose three: lychee, mango -  thai basil, yuzu citron, passionfruit - blood orange- pomegranate

Seasonal Sorbet Selection

Crispy rice

Lunazul Blanco Tequila, gentian liqueur, lemon, house yuzu pickle brine + Scrappy’s Firewater Tincture

Tsukemono

Condesa Gin, green pea ginger, lemon + scallion tincture

So Fresh and So Green

Hot Tea

The World Tour roast by Coffee Library, Asheville, NC | Medium roast, caramel + clean

Double Espresso

Espresso

Latte

8 oz container of one of our homemade ice creams

Ice Cream + Sorbet To-Go

Dark Chocolate Smores Cake

Ube Apple Tart

Chef’s mom’s recipe + house-made coconut ice cream

Coconut Cake

Conniption Navy Strength Gin, Fever Tree Mediterranean rosemary + citrus

Laid Back Gin & Tonic Queen

Old Forester 100 Bourbon (86 prf), demerara, Ukiah orange bitters & angostura bitters + smoke

Ukiah Oldie

Purple Shiso-Ube infused 8000 Generation Shochu, Gala Gala orange liqueur, lemon + fee foam*

Purple Rain

Cappuccino

Americano

Cortadito

Position a rack in the center of the oven. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment rounds) and set aside.

Prepare and preheat

Whisk together the all-purpose flour, baking powder, and fine sea salt in a medium bowl until evenly distributed. Set aside.

Combine dry ingredients

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the softened unsalted butter and 2 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes, scraping the bowl down as needed.

Cream butter and sugar

Reduce mixer speed to low and add the eggs one at a time, beating briefly after each addition until incorporated. Add 2 teaspoons vanilla extract and mix until combined.

Add eggs and vanilla

With the mixer on low, add one-third of the dry flour mixture, then half of the combined whole milk and canned coconut milk (stir the two milks together). Continue in two more additions, ending with the final third of the flour. Mix only until just combined; do not overmix.

Alternate dry and wet

Using a spatula, fold 1 cup of sweetened shredded coconut into the batter until evenly distributed.

Fold in shredded coconut

Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the tops are lightly golden.

Divide and bake

Allow the cakes to cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, invert onto the rack, remove parchment if used, then turn right side up and cool completely (about 1 hour) before applying syrup or frosting.

Cool

While the cakes cool, make the syrup: combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and bring to a gentle simmer for 2 minutes. Remove from heat, stir in 2 tablespoons rum or coconut rum if using, and let cool slightly.

When the cakes are cooled but still slightly warm (or at room temperature), use a skewer or fork to poke holes in each layer and brush the syrup evenly over the surfaces—about 2–3 tablespoons per layer—to add moisture and coconut flavor. Allow the syrup to soak in before frosting.

In a large mixing bowl or stand mixer fitted with the paddle, beat 1 cup softened unsalted butter and 8 oz softened cream cheese on medium speed until smooth and pale, about 2–3 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Add 2 tablespoons coconut milk, 1 teaspoon vanilla extract, and a pinch of salt. Increase speed to medium and beat until light and spreadable, about 1–2 minutes. If frosting is too thick, add up to 1 tablespoon more coconut milk; if too loose, add a little more powdered sugar.

Make frosting

Place one cake layer on a serving plate or cake stand. If needed, level the top with a serrated knife to make a flat surface. Spread a generous layer (about 3/4 to 1 cup) of frosting over the first layer. Place the second cake layer on top and lightly press to set. Apply a thin crumb coat of frosting around the top and sides and chill the cake for 15–20 minutes to set the crumb coat.

Assemble cake

After the crumb coat is set, apply the remaining frosting evenly over the top and sides. Press 1 cup of sweetened shredded coconut onto the sides and sprinkle a little on top for decoration, pressing gently so it adheres. For a toasted coconut finish (optional), toast 1/2 cup shredded coconut in a dry skillet over medium heat, stirring often, until golden; cool and sprinkle over the top center of the cake.

Final frost and finish

Chill the finished cake in the refrigerator for at least 30 minutes to set the frosting and flavors. Bring to room temperature 20–30 minutes before serving. Slice with a sharp knife cleaned between cuts for neat slices.

Chill and serve

all-purpose flour

granulated sugar

baking powder

fine sea salt

unsalted butter, at room temperature

whole milk

canned coconut milk (well shaken)

large eggs

vanilla extract

sweetened shredded coconut

water

rum or coconut rum (optional)

unsalted butter, softened

cream cheese, softened

powdered sugar, sifted

coconut milk (from can), room temperature

pinch of fine sea salt

sweetened shredded coconut (for covering)

Select about 6 cups total of seasonal vegetables. Aim for a variety of textures and colors — for example: zucchini and yellow squash (sliced 1/4-inch), baby carrots (halved lengthwise if large), asparagus (trimmed, cut into 2-inch pieces), cherry tomatoes (left whole), bell pepper (cut into 1/2-inch strips), or baby bok choy (halved). Adjust sizes so vegetables cook at roughly the same rate.

Choose vegetables

Peel and mince garlic. Zest the lemon and reserve. Juice the lemon and set aside. Strip thyme leaves from stems if using fresh.

Place a large sauté pan or skillet over medium-high heat. Add extra-virgin olive oil and unsalted butter. When the butter is melted and hot but not burning (visual shimmer), proceed.

Heat pan

Add the firmer vegetables first (baby carrots, asparagus stalk bottoms, bell pepper). Toss to coat and spread in a single layer. Cook, stirring every 1–2 minutes, for 4–5 minutes until they begin to brown and soften.

Cook firmer vegetables

Add zucchini, yellow squash, and bok choy stems (if using). Continue to sauté for 3–4 minutes, stirring occasionally, until they are tender-crisp.

Add medium vegetables

Add cherry tomatoes, minced garlic, thyme leaves, salt, black pepper, and red pepper flakes (if using). Stir and cook for 1–2 minutes until garlic is fragrant and tomatoes soften but still hold shape. Taste and adjust seasoning.

Add delicate vegetables & aromatics

Remove from heat. Add lemon zest and lemon juice, chopped parsley, and toss to combine. If desired, stir in grated Parmesan and/or toasted nuts now so they warm and meld with the vegetables.

Finish with lemon and herbs

Transfer to a warm serving dish. Serve immediately as a side, or as a light main over grains (rice, farro) or tossed with pasta. Leftovers keep in an airtight container in the refrigerator for up to 3 days.

mixed seasonal vegetables (e.g., zucchini, yellow squash, baby carrots, asparagus, cherry tomatoes, baby bok choy, bell pepper)

extra-virgin olive oil

unsalted butter

garlic

fresh thyme leaves (or 1 tsp dried thyme)

fresh lemon (zest and juice)

sea salt

freshly ground black pepper

red pepper flakes (optional)

chopped fresh parsley

grated Parmesan (optional)

toasted pine nuts or sliced almonds (optional)

Trim any excess loose fat from the pork shoulder, leaving a thin fat cap for moisture. Pat the shoulder thoroughly dry with paper towels.

Trim and dry

In a bowl, combine kosher salt, dark brown sugar, coarse black pepper, smoked paprika, garlic powder, onion powder, and dry mustard. Stir until evenly mixed.

Make the rub

Rub the pork shoulder all over with neutral oil to help the rub adhere. Generously massage the dry rub onto the entire surface of the pork, working it into crevices. Let rest 30 minutes at room temperature or refrigerate uncovered for up to 4 hours for a drier surface (helps bark).

Apply oil and rub

Preheat your smoker to a steady 225°F (107°C). Add apple or hickory wood chunks per manufacturer instructions to establish a clean, mild smoke.

Prepare smoker

Place the rubbed pork shoulder directly on the smoker grate, fat side up. Insert a probe thermometer into the thickest portion, avoiding bone. Smoke until an internal temperature of 160°F (71°C) is reached, about 5–6 hours (time varies by size). Every 45–60 minutes, spritz the pork lightly with a mixture of apple cider vinegar and water to maintain moisture and help bark development.

Smoke the pork

When the shoulder hits about 160°F and begins to stall, remove it briefly and tightly wrap in two layers of aluminum foil. Return to the smoker and continue until internal temperature reaches 200–205°F (93–96°C), another 2–4 hours. The internal temperature and probe tenderness (probe slides in like softened butter) are the best indicators.

Wrap for tenderizing (Texas crutch)

Remove the wrapped shoulder and let rest, still wrapped, in a cooler or warm place for 45–60 minutes. This lets juices redistribute and makes pulling easier.

Rest

Unwrap the pork and transfer to a cutting board. Use two forks or meat claws to shred the meat, discarding large chunks of fat and bone. Reserve 1/2–1 cup of the cooking juices and fold into the shredded pork to keep it moist.

Shred

In a small saucepan or bowl, whisk together yellow mustard, mirin, soy sauce, rice vinegar, honey, grated garlic, grated ginger, chili paste, smoked chile powder, and black pepper until smooth.

Combine sauce ingredients

For a slightly thicker, more integrated flavor, warm the sauce in a small saucepan over low heat for 3–5 minutes, stirring, then cool. Taste and adjust balance with more honey for sweetness or rice vinegar for tang. Reserve about 1 cup for tossing with the pork and keep additional sauce for service.

Warm and reduce (optional)

Combine the shredded pork with 3/4–1 cup of the Kyoto–Carolina sauce, tossing gently to coat. Add reserved cooking juices a little at a time if the mixture seems dry. Keep extra sauce on the side for plating.

Dress the pork

In a small saucepan, combine rice vinegar, water, sugar, kosher salt, and yuzu juice. Warm gently until sugar is dissolved. Remove from heat and cool to room temperature.

Make pickling brine

Place the sliced cucumber and julienned daikon in a nonreactive container or jar. Pour the cooled brine over the vegetables so they are fully submerged. Add sliced shiso or mint if using. Refrigerate at least 30 minutes for quick pickles, up to 24 hours for more flavor.

Pickle vegetables

Preheat a skillet or griddle over medium-high heat. Lightly butter each slice of rye bread on one side with softened butter. Toast, buttered side down, until crisp and golden, 1–2 minutes per side. Alternatively, toast in a 375°F (190°C) oven for 4–6 minutes.

Toast rye

On each toasted rye slice, pile a portion of Kyoto–Carolina dressed shredded pork (about 3/4–1 cup per 2 slices). Top with a few yuzu pickles, a sprinkle of pickled jalapeño if using, and finish with fresh cilantro or microgreens. Season lightly with reserved kosher salt to taste.

Assemble

Serve the toasted rye open-faced or as small sandwiches alongside extra Kyoto–Carolina sauce. Provide napkins — this is deliciously saucy.

Serve

bone-in pork shoulder (Boston butt)

kosher salt

dark brown sugar

coarse black pepper

smoked paprika

garlic powder

onion powder

dry mustard

neutral oil (canola or vegetable)

apple or hickory wood chunks

apple cider vinegar (for spritz)

water (for spritz)

aluminum foil

yellow mustard

mirin

soy sauce

rice vinegar

honey

garlic, finely grated

ginger, finely grated

chili paste (gochujang or togarashi paste)

smoked chile powder (or smoked paprika)

black pepper

cucumber (English or Persian), thinly sliced

daikon radish, julienned

yuzu juice (or yuzu concentrate)

sugar

thin sliced shiso or mint (optional)

rye bread slices (thinly cut)

pickled jalapeño slices (optional)

fresh cilantro leaves or microgreens

Pat the chicken pieces dry with paper towels. In a bowl large enough to hold the chicken, combine grated ginger, grated garlic, light soy sauce, mirin, sake, sesame oil, sugar, black pepper, and kosher salt. Stir to dissolve sugar and salt.

Prepare chicken and marinade

Add the chicken pieces to the marinade and toss to coat well. Cover and refrigerate for 30 minutes to 2 hours. (30 minutes for quicker cook, up to 2 hours for deeper flavor; do not exceed 4 hours to avoid overly soft texture.)

Marinate

About 20 minutes before frying, remove chicken from fridge to come closer to room temperature. In a shallow dish, whisk together potato starch and all-purpose flour. Lightly toss each marinated piece in the starch-flour mix, pressing gently so a thin, even coating adheres. Shake off excess.

Coat for frying

Pour neutral frying oil into a deep pot or a heavy-bottomed pan to a depth of 1½–2 inches (approx. 3–4 cups depending on vessel). Attach a thermometer if available. Heat oil to 325°F (160–165°C) for the first fry.

Heat oil

Working in small batches (do not overcrowd), gently lower coated chicken pieces into the oil. Fry for 3–4 minutes, until the coating is set and the chicken is cooked about 80% through but not deeply browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Let rest 3–5 minutes.

First fry (set the crust)

Increase oil temperature to 375°F (190°C). Return chicken in batches and fry for 1–2 minutes more, until golden-brown and very crisp. Remove to a rack to drain briefly (about 1–2 minutes). Season immediately with a light pinch of kosher salt if desired.

Second fry (crisp finish)

In a small bowl, combine Kewpie mayonnaise, Japanese-style barbecue sauce (or hoisin), apple cider vinegar, honey, Kyoto-style sweet soy (or dark soy with a pinch sugar), smoked paprika, and togarashi or cayenne if using. Whisk until glossy and smooth. Taste and adjust acidity or sweetness to your preference.

Make the Kyoto-Carolina BBQ sauce

If you prefer a slightly warm glaze, gently heat the sauce in a small saucepan over low heat for 1–2 minutes, stirring, do not boil. Remove from heat.

Warm (optional)

Arrange fried karaage on a serving plate atop shredded cabbage or next to pickles if using. Spoon or drizzle the Kyoto-Carolina BBQ sauce over half the pieces or serve the sauce on the side for dipping.

Plate and dress

If you want an extra creamy finish, put the extra Kewpie mayonnaise into a squeeze bottle or small piping bag and lightly drizzle in a thin zigzag over the karaage.

Drizzle Kewpie

Sprinkle toasted sesame seeds and chopped scallion over the sauced chicken. Serve immediately with lemon wedges to squeeze over the chicken before eating.