PARTNERSHIPS

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PARTNERSHIPS |

Celebration of Spring Avocado Toast

    • 1 loaf French Bul/ Sourdough bread

    • 8 heirloom tomatoes

    • 6 ripe avocados

    • 2 sprigs basil

    • 2 shallots

    • 1 garlic clove (optional)

    • 1 lemon

    • ½ cup English peas

    • 2 French breakfast radishes

    • 1 bunch dill

    • 1 bunch tarragon

    • 2T salted butter

    • Extra virgin olive oil (plus more for toasting bread)

    • 1T aged sherry vinegar

    • Salt

    • Black Pepper in a mill Chili flakes

  • Prepare the Crushed Avocado:

    1. Remove the green flesh of the avocado and place into a large bowl

    2. Season with:

      1 t salt

      2T lemon

      ⅛ tsp Chili flakes

      1T fine diced shallots

      1T finely chiffonaded basil

    3. Crush and mix with a large fork; set aside for 5 min

    Prepare the Heirloom Tomato Salad:

    1. Cut the tomatoes into bite-sized pieces, place into a large bowl

    2. Season with:

      3T extra virgin olive oil

      1T aged sherry vinegar

      ½ T salt

      ½ cup English peas

      Fresh snipped tarragon and dill

    3. Set aside for 5 min

    Prepare the French Bul/Sourdough Bread:

    1. Cut bread into approximately 1" thick slices

    2. Toast bread on both sides in a large pan with butter, a dash of olive oil and some fresh snipped herbs (tarragon and dill)

    3. Set aside for plating

    Plating

    1. Place a small amount of crushed avocado on the center on the plate – approximately 1 teaspoon (this will ensure the toast doesn’t slide around while plating and moving the dish)

    2. Place a large dollop of crushed avocado on to the bread, spread around to the cover

    3. Top with heirloom tomato salad

    4. Finish with fresh snipped herbs and thinly sliced radish

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Sfogliatella Napoleon

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King Crab with Asparagus, Beurre Blanc

    • 2 lb Alaskan King Crab

    • 4T salted butter

    • 2 bunches large asparagus

    • 2T shallots, finely chopped

    • 2 garlic cloves, crushed

    • 2 cup white wine

    • 1t chopped chives

    • 2T extra virgin olive oil

    1. Fill a large pot with water and bring to a boil

    2. Blanche crab for 3-4 minutes; remove from the pot and set aside

    3. Blanche asparagus in the same pot for 4-5 minutes; remove

    4. Heat olive oil in a large saute pan

    5. Add shallots and garlic; cook on medium heat for 2-3 minutes then season with salt and pepper

    6. Add asparagus, rolling the asparagus in the pan to coat with olive oil and shallots

    7. Remove asparagus from the pan and place onto a large plate

    8. Deglaze remaining mixture in pan with white wine and cook until mixture is reduced by ½

    9. Lower the heat to low, while vigorously whisking in the cold butter, then remove Beurre Blanc sauce from heat

    10. Cut the Alaskan King Crabs legs in half and serve open faced on top of the asparagus

    11. Finish plating with Beurre Blanc sauce and some freshly cut herbs

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Two toasted sandwich halves being cooked in a frying pan with melted butter or oil.

Ultimate Grilled Cheese

    • 6 thick slices of sourdough

    • 3tbsp butter

    • 1⁄2 lb grated gruyere cheese

    • 1⁄2 lb grated aged cheddar cheese

    • 3 oz osteria caviar

    1. Melt butter in a large saucepan over medium-high heat, toast both sides of each slice of bread.

    2. Once toasted on all sides, combine cheese to mix together.

    3. Assemble grilled cheese, placing 6 oz of cheese between each piece of bread.

    4. Return to the pan and press while cooking on both sides for approximately 2-3 minutes.

    5. Remove from the pan to cool for 1-2 minutes (to the touch).

    6. Ad 1oz of caviar on top of each sandwich.

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Dish with grilled or seared seafood, possibly squid or calamari, served over a bed of spicy rice with vegetables, garnished with cilantro leaves.

Halibut with Basquaise Risotto

  • ROAST HALIBUT A LA BASQUAISE:

    • 6-7 oz center cut halibut filets

    • 6 oz onions

    • 10 oz roasted red bell peppers

    • 1 1⁄2 tbsp capers

    • 1⁄2 oz garlic

    • 2 oz sherry vinegar

    • 1⁄8 tsp cayenne pepper

    • 4oz olive oil

    • 1⁄4 tsp sea salt

    • Pepper to taste

    • 6 slices of prosciutto, thinly sliced

    BASQUAISE RISOTTO:

    • 2 tbsp butter

    • 1 tbsp chopped garlic

    • 1 1⁄2 cup rice

    • 2 tsp saffron

    • 1⁄4 cup white wine

    • 3 1⁄2 cups chicken stock

    • 1⁄3 cup Basquaise

    • 1 tbsp butter to finish with

    • 1 tbsp chives

    • 2 tsp salt

    • 1⁄4 cup grated manchego (optional)

    • Pepper to taste

  • ROAST HALIBUT A LA BASQUAISE:

    1. Slice onions and red pepper in thin julienne.

    2. Sauté pepper and onions in olive oil over low heat stirring for 3 minutes. Add garlic, capers and cayenne.

    3. Deglaze with sherry vinegar. Simmer for 12 - 15 minutes. Adjust seasoning to taste with salt and pepper. Set aside & chill.

    4. Slice prosciutto thin and wrap each halibut filet. Sauté until crispy on both sides.

    5. Roast in a 400F oven until just opaque in the center approximately 6-7 minutes.

    BASQUAISE RISOTTO:

    1. Melt butter and sauté garlic until it starts to turn golden in color, 2-3 minutes.

    2. Add rice to the melted butter toasting the rice with butter and garlic for 3-4 minutes.

    3. Add threads of saffron, white wine, 1 cup chicken stock and stir continuously with a wooden spoon until the stock has been absorbed.

    4. Continue adding stock in 1 cup amounts until all 3 ½ cups have been absorbed and the rice is tender and creamy. Remember to stir constantly with the wooden spoon to release the starch for a creamy consistency.

    5. Add the chopped basquaise to the risotto and continue to stir until liquid is absorbed and rice is creamy.

    6. Finish with 1 tbsp butter, cheese, salt and pepper to taste.

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Person drizzling green sauce over sliced grilled steak on a wooden cutting board, with a small bowl of red sauce nearby.

Skirt Steak Chimichurri and Pickled Onions

    • 1 lb prime skirt steak

    • 1⁄4cup cajun seasoning

    CHIMICHURRI:

    • 1⁄2cup olive oil

    • 2 tbsp red wine vinegar

    • 1⁄2 cup finely chopped parsley

    • 1⁄4cup finely chopped chives

    • 1tbsp chopped cilantro

    • 3 cloves minced garlic

    • 2 small red chilies

    • 1⁄8 tsp dried oregano

    • 1tsp coarse salt

    PICKLED RED ONIONS:

    • 2 medium sized red onions thinly sliced

    • 2 cups red wine vinegar

    • 1 cup water

    • 2 tbsp sugar

    • 1 tbsp pickling spice

    1. Coat a cast iron pan with cooking oil, set the pan on high heat.

    2. Roll the steak in and around in cajun seasoning to ensure it is covered on all sides.

    3. Sear on high heat for 3-4 minutes for Medium in temperature.

    4. Remove and set aside, cooling for 3-4 minutes. Slice and finish with chimichurri and picked onions.

    CHIMICHURRI:

    1. Mix all ingredients together in a bowl.

    2. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let ti sit for more than 2 hours, fi time allows.

    PICKLED RED ONIONS:

    1. Bring all ingredients to a boil, except for the onions, place those into a mason jar.

    2. Once pickling liquid boils, pour into the mason jar over the onions.

    3. Cover and set aside, this can be done the day before.

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