Ingredients

Blood Orange Vinaigrette

• 1/2 cup x Extra-Virgin Olive Oil

• 1/2 cup x Vinegar (white wine, champagne, or apple cider)

• 2 tbsp x Dijon Mustard

• 1/2 x Blood Orange, freshly juiced (approx. 2 tbsp)

• Kosher Salt x to taste

• Black Pepper x to taste

Recipe

Make the Vinaigrette

1. In a 2-cup jar, combine the olive oil, vinegar, Dijon mustard, and blood orange juice.

2. Seal the lid tightly and shake vigorously until fully emulsified.

3. Taste and adjust with salt and black pepper as needed.

4. Store in the refrigerator for up to 2 weeks.

Prep List

Ragu Base

• Onion x 1 cup, small diced

• Carrots x ½ cup, small diced

• Celery x ½ cup, small diced

• Bacon x ¾ cup, diced

• Tomatoes x 28 oz (1 can), diced

• Red wine x 1 cup

• Calabrian chili x 2 tbsp, crushed

• Extra virgin olive oil x 2 tbsp

Pork Chops

• Bone-in pork chops x 2 (6–8 oz each)

• Kosher salt x to taste

To Finish

• Parsley x 1 tbsp, finely chopped

Recipe

Ragu

1. Heat a large skillet over medium heat. Add diced bacon and cook until fat renders and bacon is crispy. Remove bacon; reserve fat.

2. Add olive oil if needed, then sauté onion, carrot, and celery in bacon fat until soft, about 8 minutes.

3. Deglaze pan with red wine, scraping up brown bits. Cook until nearly dry.

4. Return bacon to pan. Add tomatoes and Calabrian chili. Stir, lower heat, and simmer uncovered for 45 minutes until thickened.

Pork Chops

1. Preheat oven to 350°F. Season pork chops generously with kosher salt.

2. In the same pan or clean skillet, heat reserved bacon fat over medium-high.

3. Sear chops 3–4 minutes per side until deep golden crust forms.

4. Transfer to a foil-lined baking sheet. Roast until internal temp hits 145°F (about 8–10 minutes depending on thickness). Let rest 5 minutes.

To Serve

1. Plate pork chops. Spoon ragu over the top.

2. Garnish with fresh chopped parsley and flaky salt if desired.

Ingredients

• Kettle & Fire Miso Ginger Broth x 2 cartons (16 oz each)

• Dried ramen noodles x 2 portions

• Eggs x 2, large

• Scallions x 5, divided

• Toasted sesame oil x 1 tsp, for finishing

Recipe

Jammy Eggs

1. Bring a small pot of water to a rolling boil.

2. Lower in the eggs straight from the fridge. Set a timer for 6 minutes.

3. Transfer immediately to an ice bath. Let them cool through, about 5 minutes.

4. Peel under cool running water. The yolks should be set at the edges and molten in the center.

Char the Scallions

1. Trim the roots. Leave the scallions whole.

2. Heat a dry cast iron pan over high until it smokes lightly.

3. Lay the scallions in. Don’t move them. The skin should blister and blacken in patches, about 90 seconds a side.

4. Pull them when the green tops have softened and the white parts show real char.

5. Slice into 2-inch lengths.

Cook the Noodles in the Broth

1. Pour the Kettle & Fire Miso Ginger Broth into a small pot and bring to a simmer.

2. Add the dried ramen noodles to the simmering broth. Cook until al dente — start checking at 3 minutes and pull them when they still have a little bite.

3. Divide the noodles and broth into two wide bowls.

Plate

1. Halve the jammy eggs lengthwise. Lay the halves on top, yolk facing up.

2. Scatter the charred scallions over and around.

3. Finish each bowl with a few drops of toasted sesame oil.

Ingredients

• Cod x 2 fillets (4 to 6 oz each), skinless

• Asparagus x 1 small bunch

• Peas x 1/2 cup, fresh or frozen

• Kettle & Fire Lemon Thyme Broth x 1 carton (16 oz)

• Olive oil x 2 tbsp, good quality, for finishing

• (Pantry: flaky salt)

Recipe

Prep

1. Trim the woody ends off the asparagus. Slice on a sharp bias into 2-inch pieces.

2. If using fresh peas, shuck. If frozen, set out to thaw.

3. Pat the cod dry. Season both sides with a few flakes of salt. Let rest 10 minutes on a plate, uncovered.

Blanch the Vegetables

1. Bring the Kettle & Fire Lemon Thyme Broth to a bare simmer in a wide saucepan.

2. Drop the asparagus into the broth. Cook 60 to 90 seconds, until the spears bend without snapping.

3. Lift them out with a slotted spoon and set aside.

Poach the Cod

1. Lower the heat. The broth should be barely moving. A steady drift of steam, no bubbles.

2. Slip the cod fillets into the broth, half-submerged. Add a splash of water if needed.

3. Cover and poach 6 to 8 minutes, until the cod is opaque and flakes cleanly when nudged with a spoon.

4. Drop the peas in around the 5-minute mark. They wake up almost immediately.

Plate

1. Lift the cod gently and lay it in the center of a wide, shallow bowl.

2. Arrange the asparagus and peas around the fish.

3. Ladle the hot broth over the top. The pour is the moment. Generous, bright, fragrant with thyme.

4. Finish with a slow drizzle of olive oil and a few more flakes of salt.

Ingredients

Toast Assembly

• Dried black figs x ¼ cup (~10–12), halved

• Goat cheese x ¼ cup, softened

• Sourdough or rustic bread x 2 slices

• Olive oil x as needed

• Parsley x 1 tbsp, finely chopped

• Candied walnuts x ¼ cup, roughly chopped

• Bona Furtuna Aged Balsamic x 3 tbsp

• Bona Furtuna 12-Year Aged Balsamic x for drizzling

• Bona Furtuna 24-Year Aged Balsamic x to finish

Recipe

Simmer the Figs

1. Add the dried figs and 3 tbsp Bona Furtuna Aged Balsamic to a small saucepan.

2. Simmer over medium-low heat until the balsamic is absorbed and the figs are plump, about 5–7 minutes. Set aside.

Toast the Bread

1. Preheat the oven or toaster to 400°F.

2. Drizzle olive oil over both sides of the bread slices.

3. Toast until golden and crisp, about 5 minutes.

Assemble the Toast

1. Drizzle Bona Furtuna 12-Year Aged Balsamic generously over each slice of toasted bread.

2. Spread goat cheese evenly over each slice.

3. Arrange the balsamic-soaked figs over the goat cheese.

To Plate

1. Garnish with chopped candied walnuts and finely chopped parsley.

2. Drizzle with Bona Furtuna 24-Year Aged Balsamic for a rich, concentrated finish.

3. Serve immediately.

Prep List:

• Mayonnaise x ½ cup

• Sour cream x ¼ cup

• Buttermilk x ¼ cup (plus more to thin, if needed)

• Lemon juice x 1 tbsp

• Distilled white vinegar x 1 tsp

• Garlic x 1 small clove, grated

• Dijon mustard x 1 tsp

• Kosher salt x ½ tsp

• Fresh cracked black pepper x ½ tsp

• Fresh dill x 1 tbsp, finely chopped

• Fresh chives x 1 tbsp, finely chopped

• Fresh parsley x 1 tbsp, finely chopped

Recipe:

Step 1 – Whisk the Base:

In a mixing bowl, combine mayonnaise, sour cream, buttermilk, lemon juice, white vinegar, grated garlic, Dijon mustard, salt, and pepper. Whisk until smooth and fully incorporated.

Step 2 – Add the Herbs:

Fold in dill, chives, and parsley. If needed, thin with an extra splash of buttermilk until the texture coats a spoon but still drips easily.

Step 3 – Chill & Serve:

Transfer to a container and refrigerate for at least 15 minutes before serving. Use as a dip, dressing, or spread—it’s wildly versatile.

Prep List

For the tartare

¾ lb salmon, sushi grade

1 avocado

1 tbsp capers, chopped

½ tbsp sesame oil

½ tbsp mirin

½ tbsp soy sauce

1 tsp yuzu kosho

Lime zest, to taste

Golden Goat caviar, to garnish

Recipe

Prep the Components

1. Roughly chop capers and set aside.

2. Cut avocado in half, remove the pit, and press each half through a cooling rack or fine mesh to create a clean, even dice. Set aside.

Dice the Salmon

3. Slice the salmon against the grain into ¼-inch slices, then into ¼-inch strips. Dice strips into uniform ¼-inch cubes and place into a chilled bowl.

Season the Fish

4. Add sesame oil, mirin, soy sauce, chopped capers, and yuzu kosho to the salmon. Mix gently to combine, preserving the texture of the fish.

Assemble

5. Using a plating ring, add a layer of avocado to the bottom. Press gently to form a flat base.

6. Add a layer of the seasoned salmon tartare. Repeat avocado and salmon layers as desired, finishing with tartare on top.

7. Garnish with lime zest and a generous spoonful of Golden Goat caviar.

Ingredients

• Garlic x 1 tbsp, minced

• Ginger x 1 tbsp, finely chopped

• Thai bird chili x ⅛ tsp, finely chopped

• Soy sauce x 2 tbsp

• Avocado oil x 1 tbsp

• Sugar x ¾ tbsp

• Rice wine vinegar x 2 tbsp

• Freshly ground black pepper, to taste

• Sesame oil x ⅛ tsp

Recipe

1. Combine all ingredients in a jar.

2. Seal and shake well until sugar dissolves and flavors combine.

3. Taste and adjust—add more vinegar for tang, more sugar for balance, or more chili for heat.

4. Store in fridge for up to 1 week.

Ingredients

For the Smoothie

• Malk almond milk x 1½ cups

• Espresso x 1 shot, cooled

• Momentous protein powder x 1 scoop

• Momentous creatine monohydrate x 5g

• Peanut butter x 1 tbsp

• Banana x 1 whole, frozen

• Kosher salt x 1 pinch

To Finish

• Maldon sea salt x 1 small pinch

Recipe

Build the Base

1. Add almond milk and cooled espresso to the blender.

2. Add protein powder and creatine monohydrate directly into the liquid — dissolving into the liquid phase prevents any grainy texture. Blend until completely smooth with no clumps.

Add Structure

1. Add frozen banana and peanut butter.

2. Blend until fully emulsified and glossy, with a thick but drinkable texture.

Season

1. Add kosher salt. Blend briefly and taste.

2. If too thick, add a small splash of almond milk and pulse to incorporate.

To Plate

1. Pour into a chilled glass.

2. Finish with a light pinch of Maldon salt over the surface.

Ingredients

For the Halibut

• Halibut fillets x 2, 6 oz each

• Extra virgin olive oil x 2 cups, for poaching

• Kosher salt x to taste

• Black pepper x to taste, freshly cracked

For the Chive Oil

• Chives x 1 large bunch, trimmed

• Avocado oil x 1 cup

For the Charred Asparagus

• Asparagus x 1 bunch, woody ends removed

• Neutral oil x 1 tbsp

• Champagne vinegar x 2 tsp

• Lemon zest x 1 tsp

• Kosher salt x to taste

For the Brown Butter Lemon Breadcrumbs

• Unsalted butter x 3 tbsp

• Panko breadcrumbs x ½ cup

• Lemon zest x 1 tsp

• Kosher salt x to taste

Finish

• Flaky salt x to taste

Recipe

Make the Chive Oil

1. Have the ice bath ready before the water boils. The window between blanched and overcooked is seconds — you’re fixing the chlorophyll, not cooking the chive, and there’s no time to scramble once they go in.

2. Blanch chives briefly — they should turn vivid, saturated green. Pull them the moment the color pops.

3. Ice bath immediately. Then squeeze until completely dry — water in the blender breaks the emulsion and kills the color.

4. Blend with avocado oil on high until smooth.

5. Strain through a fine mesh strainer or coffee filter. What comes through should be clear and intensely green. If it’s murky, the chives weren’t dry enough.

Make the Brown Butter Lemon Breadcrumbs

1. Melt butter over medium heat. Wait for the foam to subside and the milk solids to turn deep amber — that’s the flavor, not the color before it.

2. Add panko. Stir constantly. The butter is still cooking; pull it the moment the crumbs are golden.

3. Off heat: lemon zest, salt. Both go in now so the residual heat blooms them without burning.

4. Spread on a plate to cool. Crumbs left in a hot pan keep cooking and turn greasy. The plate stops it.

Char the Asparagus

1. Heat cast iron over high heat until it smokes. This is not medium-high — it needs to be hot enough to char on contact.

2. Toss asparagus with oil and salt just before it goes in. Not ahead of time — salt draws water, water kills char.

3. Single layer. Don’t move it. The char only forms where the spear is in direct contact with the pan. Patience here is the technique.

4. Turn once. You want tender with resistance — not soft, not raw.

5. Off the heat immediately: champagne vinegar and lemon zest. The acid arrests the cooking and lifts everything.

Olive Oil Poach the Halibut

1. The oil needs to be warm, not hot. At the right temperature there’s no shimmer, no movement — the surface looks still. Hold your hand near the pan: it should feel gently warm, not aggressive. A thermometer confirms what the pan is already telling you — you’re looking for 140 – 150°F. Below this the fish won’t set; above it tightens and turns grainy.

2. Season halibut. Submerge completely — any part exposed to air cooks differently.

3. Touch is the test. Press the center of the fillet gently — at the right moment it will feel barely set, springy rather than firm, with a little give. That’s when you pull it. Don’t wait for it to feel done — it will keep moving on the rack. The internal temp should read 125 – 128°F, but your finger will tell you first.

4. Rest on a paper towel. The oil on the surface will prevent a clean plate.

To Plate

1. Chive oil first — pool, not drizzle. The fish sits in it.

2. Halibut off-center. Centered plates look like diagrams.

3. Breadcrumbs dusted lightly over the halibut only. They’re texture, not coverage.

4. Asparagus leaned against the fish — it should look like it landed there.

5. Flaky salt. Last thing. Always.

Ingredients

Sunchoke Chips

• 1 lb x Jerusalem Artichokes (Sunchokes), scrubbed and sliced 1/8-inch thick

• 1 tbsp x Garlic Oil (or Olive Oil)

• 1/4 tsp x Kosher Salt, plus more for finishing

• 1/4 tsp x Smoked Paprika

• 1/4 tsp x Black Pepper

Recipe

Preheat the Oven

1. Preheat oven to 375°F.

2. Line a baking sheet with parchment paper or foil and lightly grease with oil.

Prepare the Sunchokes

1. In a mixing bowl, combine the sunchoke slices, garlic oil, salt, smoked paprika, and black pepper.

2. Toss to evenly coat the slices in the oil mixture.

Arrange and Bake

1. Arrange the sunchoke slices in a single layer on the prepared baking sheet. Avoid overlapping.

2. Bake for 7-8 minutes, then rotate the baking sheet.

3. Continue baking for another 10 minutes, or until the edges begin to brown.

4. Remove the sheet from the oven and flip each slice using tongs.

5. Return to the oven and bake until the other side is crisp and golden, about 7-10 minutes more.

Finish and Serve

1. Immediately transfer the chips to a paper towel-lined plate to absorb excess oil.

2. Season with an additional pinch of kosher salt while still hot.

3. Serve warm and enjoy.

Ingredients

For the Pickled Shallot

• Shallot x 1 large, sliced into thin rings

• Apple cider vinegar x 1/2 cup

• Brown sugar x 1/2 tsp

• Kosher salt x 1/2 tsp

• Warm water x 2 tbsp

For the Whipped Chive Cream Cheese

• Cream cheese x 8 oz, room temperature

• Fresh chives x 3 tsp, finely chopped

• Lemon zest x 1 tsp

• Kosher salt x 1/4 tsp

• Black pepper x pinch

For Assembly

• Firehook Avocado Oil, Sea Salt & Chive Crackers x 12-16 crackers

• Cold-smoked salmon x 6 oz, torn into rustic pieces

• Fresh dill x small handful, fronds picked

• Capers x 1 tbsp, drained (optional)

• Flaky sea salt x for finishing

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Recipe

Pickle the Shallot

1. Separate the shallot rings and place them in a small bowl or jar.

2. In a measuring cup, combine the red wine vinegar, sugar, salt, and warm water. Stir until the sugar and salt dissolve.

3. Pour the brine over the shallots, pressing them down so they’re submerged.

4. Let sit for at least 20 minutes at room temperature. The shallots will turn bright pink and soften slightly while retaining their snap.

The Cream Cheese

1. Add the room-temperature whipped cream cheese to a mixing bowl.

2. Add the chopped chives, lemon zest, salt, and pepper.

3. Fold until everything is evenly incorporated. Taste and adjust seasoning.

4. Put the cream cheese mixture into a piping bag and refrigerate for 20 min

To Plate

1. Arrange the Firehook crackers on a serving board or platter.

2. Spread or pipe a generous layer of whipped chive cream cheese onto each cracker.

3. Drape a piece of smoked salmon over the cream cheese, letting it fold naturally.

4. Top with a few pickled shallot rings, a sprig of fresh dill, and a caper or two if using.

5. Finish with a whisper of flaky sea salt.

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Ingredients

For the Marinade:

• Pork coppa steak x 1 (approx. 12–14 oz)

• Bona Furtuna Erbe di Sicilia x 2 tbsp

• Bona Furtuna EVOO Everyday x 2 tbsp

• Kosher salt x 1 tsp

• Black pepper x ½ tsp, freshly cracked

• Garlic x 2 cloves, grated

For the Pan Sauce:

• Shallots x 2, minced

• Dry sherry x ¼ cup

• Demi-glace x 3–4 tbsp (pro path — see note)

• Stock x ½ cup (accessible path — see note)

• Bona Furtuna Erbe di Sicilia x 1 pinch, to finish

• Unsalted butter x 1–2 tbsp, room temperature

• Dijon mustard x 1 tsp (optional)

• Kosher salt x to taste

Recipe

Marinate the Coppa

1. Combine Erbe di Sicilia, EVOO, salt, pepper, and grated garlic. Coat the coppa on all sides. Press the air out of the bag before sealing — you want the herbs against the meat, not floating around it.

2. Refrigerate 12–72 hours. The fat in the coppa is doing the work. Longer means deeper. Don’t rush it.

Prep for Cooking

1. Wash the marinade off completely. The grated garlic has done its job — it will only burn now. Get rid of it.

2. Leave the coppa uncovered at room temperature for 90 minutes. Pat it extremely dry — surface moisture is the enemy of crust. It should feel almost tacky when you’re done.

Self-Braise

1. Dutch oven over medium-low. Thin film of EVOO. Lay the coppa fat-side down.

2. Cover. Walk away. No stock. No wine. No liquid of any kind. Before any of that existed, this was how meat was cooked — sealed in a pot, rendered in its own fat, steamed from the inside out. The coppa does everything itself.

3. Thirty minutes. Don’t lift the lid. The only thing happening in there is the fat doing its job.

4. When you can smell the rendered herb fat and the meat yields to a fork without resistance, it’s ready. Flip four to six times in quick succession — no resting between. Each side gets a moment against the heat.

5. Remove the coppa. Refrigerate until fully cold. The Dutch oven stays. Don’t clean it.

Slice and Sear

1. Cold coppa slices clean. Warm coppa tears. Wait until it’s fully cold, then cut into 1.5–2 inch steaks.

2. Cast iron over high heat until it’s past smoking — you want it angry. Thin film of EVOO.

3. Lay the cold slices in. They’ll resist at first. Don’t move them. The crust forms when the meat releases on its own — if it sticks, it’s not ready.

4. When the bottom is deep and dark and the center reads 140°F, pull it. No rest. Straight to plate.

Build the Pan Sauce

Do this immediately after the self-braise, while the Dutch oven is still hot. The fond is at its peak right now — herb-forward, concentrated, alive. Don’t wait.

1. Remove the coppa. Tilt the Dutch oven and spoon off most of the rendered fat into a jar — there will be a lot of it. Leave just a thin slick in the pot to cook the shallots. That fat is herb-scented pork fat from a 72-hour marinade. Save it. Use it on everything.

2. Add the minced shallots directly into the fat left behind. Kill the heat. They’ll sweat slowly in the residual warmth. A light pinch of salt.

3. Turn the heat back to medium. Sherry goes in — it will sizzle hard. Scrape everything off the bottom — that fond is the flavor. Reduce by half. The kitchen will smell like the marinade again.

4. Reduce heat to low. Two paths: Demi-glace — add 3–4 tbsp, simmer gently until glossy, 2–3 minutes. Stock — add ½ cup, reduce 10–12 minutes until it coats the back of a spoon without running.

5. Off heat. Whisk in the butter one piece at a time — you’re building an emulsion. Rush it and it breaks. When it’s glossy and holds, add Dijon if using.

6. Let the sauce cool slightly, then refrigerate alongside the coppa. The fond keeps. The sauce improves overnight.

To Serve

1. Reheat the sauce gently over low heat, whisking to bring it back together. Do not boil — it will break.

2. Finish with a pinch of Erbe di Sicilia off heat. This is the close — the same herb that started the marinade ends the sauce. Add it now, not while reheating.

3. Slice the cold coppa into 1.5–2 inch steaks. Sear hard in a ripping hot cast iron — 2–3 minutes per side until a deep crust forms. Pull at 140°F. No rest. Straight to plate.

4. Spoon the sauce over generously.

5. Flaky salt if you want it. The dish will tell you.

Ingredients

• Coriander whole seeds x ¼ tsp

• Cumin whole seeds x ½ tsp

• Black pepper x ¼ tsp, freshly ground

• Green cardamom pods x 3, toasted, seeds only

• Garlic x 4 cloves, roughly chopped

• Thai bird chiles (red or green) x 4 to 6, roughly chopped, to taste

• Kosher salt to taste

• Parsley leaves x 1 cup, loosely packed

• Cilantro leaves x 1 cup, loosely packed

• Extra virgin olive oil x ½ cup

Recipe

Toast and Grind the Spices

1. Toast coriander, cumin, and cardamom pods in a dry pan over medium heat until fragrant, about 60 seconds. The smell will tell you when they’re ready — earthy and warm, just before any sign of color change.

2. Crack the cardamom pods, discard the husks, and keep the seeds.

3. Grind coriander, cumin, cardamom seeds, and black pepper into a fine powder using a mortar and pestle.

Build the Paste

1. Add garlic, chiles, and a pinch of kosher salt to the ground spices. Pound into a rough paste.

2. Gradually add cilantro and parsley leaves in batches, continuing to pound until the herbs break down and incorporate.

Emulsify

1. While grinding, slowly drizzle in the olive oil to emulsify the sauce. Work the mortar in steady circles — you’re after a glossy, cohesive sauce, not a chunky pesto.

2. Taste and adjust with salt.

To Plate

1. Spoon into a small bowl alongside grilled meats, roasted vegetables, or flatbread. Serve immediately, or refrigerate in an airtight container for up to 7 days.

Ingredients

For the Brown Butter Breadcrumbs

• Unsalted butter x 1½ tbsp

• Panko breadcrumbs x ¼ cup

• Lemon zest x ½ tsp

• Kosher salt x to taste

For the Pasta

• Olive oil x 1½ tbsp

• Oil-packed anchovy fillets x 2 – 3

• Fennel bulb x ½ medium, top and core removed, very thinly sliced

• Sea salt x ½ tsp

• Castelvetrano olives x ¼ cup, pitted and roughly torn

• Carbone Mediterranean Marinara x ½ jar

• Fishwife Spanish Lemon Tuna x 1 tin, do not drain

• Fresh parsley x 1 tbsp, finely chopped

• Spaghetti x ½ lb, cooked al dente, pasta water reserved

Finish

• Olive oil x for drizzle

• Fresh lemon juice x 1 tbsp

• Fresh basil x 1 handful, whole leaves

• Flaky salt x to taste

Recipe

Make the Brown Butter Breadcrumbs

1. Melt butter in a small skillet over medium heat. Continue cooking, swirling occasionally, until the foam subsides and the milk solids turn deep amber — that’s the flavor, not the color before it.

2. Add panko and stir constantly until evenly golden and crisp. Pull off heat immediately.

3. Off heat: add lemon zest and a pinch of kosher salt. Residual heat blooms both without burning.

4. Spread on a plate to cool completely. Do not leave in the pan — the crumbs will keep cooking and turn greasy.

Bloom the Anchovies

1. In a large, wide skillet over medium heat, warm olive oil. Add anchovy fillets and cook, pressing with a spoon, until they fully dissolve into the oil — about 2 minutes. This is the flavor base.

Slow-Cook the Fennel

1. Add fennel and sea salt to the anchovy oil. Cook gently for 10 – 15 minutes, stirring occasionally, until fully softened, translucent, and sweet. No browning. Add a splash of water if needed to prevent sticking.

Add Olives and Build the Sauce

1. Add olives to the pan and let them warm for 1 minute.

2. Pour in the Carbone marinara. Stir well, bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 8 minutes, letting everything meld.

Fold in the Tuna

1. Gently slide in the Fishwife tuna with all of its liquid. Fold once or twice to distribute, keeping tuna in large pieces. Simmer gently for 5 minutes until warmed through and the lemony oil emulsifies into the sauce.

Cook the Spaghetti

1. Bring a large pot of heavily salted water to a boil. Cook spaghetti until just shy of al dente — it will finish in the sauce.

2. Reserve a cup of pasta water before draining.

Finish the Pasta

1. Add cooked spaghetti directly to the pan. Toss gently to coat, adding reserved pasta water a splash at a time to loosen and gloss the sauce.

2. Cook together for 2 – 3 minutes so the pasta absorbs flavor.

3. Stir in fresh parsley.

4. Remove from heat. Add lemon juice and basil leaves. Fold gently once or twice — the basil wilts in the residual heat.

To Plate

1. Twirl into warm bowls and drizzle with olive oil.

2. Shower generously with brown butter breadcrumbs right before serving — crumbs go on at the table, never in the pan.

3. Finish with flaky salt.

Ingredients:

Infused Butter

• 4 tablespoons unsalted butter

• 1 teaspoon dried rosemary

• 1 teaspoon sumac

• 1/4 teaspoon saffron threads

Venison

• 2 venison medallions (6-8 oz each)

• Kosher salt to taste

• Black pepper to taste

• 1 clove garlic, minced

• 2 tablespoons avocado oil

To Serve

• 2 servings roasted kabocha squash (optional)

Recipe:

Infuse the Butter

1. Clean and assemble the LEVO machine. Add the magnetic stirrer to the reservoir.

2. Load the herb pod with rosemary, saffron, and sumac. Insert into the reservoir.

3. Add butter to the reservoir, staying below the max fill line.

4. Set to 170°F and infuse for 2-5 hours. The saffron needs time to bloom fully; shorter infusions won’t extract its depth.

5. Dispense the butter through a fine mesh strainer into a heatproof container.

Cook the Venison

1. Pat the medallions completely dry with paper towels. Surface moisture prevents a crust from forming.

2. Season generously with kosher salt and black pepper on all sides.

3. Heat avocado oil in a cast iron skillet over medium-high until the oil just begins to shimmer.

4. Sear the medallions for 2-3 minutes per side until a deep, even crust forms. Don’t move them; the sear only happens when the meat stays in contact with the pan.

5. Remove from the skillet and rest for 5 minutes.

Baste and Finish

1. Lower heat to medium-low. Add 2-3 tablespoons of the infused butter to the skillet along with the minced garlic.

2. Return the venison to the pan. Baste continuously with a spoon, tilting the skillet to pool the butter, for 3-5 minutes. Flip halfway through.

3. Pull the medallions at 125°F internal for medium-rare. Venison dries out quickly past this point.

To Plate

1. Rest the medallions for 5 minutes, loosely tented with foil.

2. Slice or serve whole over roasted kabocha squash.

3. Spoon the remaining infused butter over the top.

Ingredients

For the Chuletón

• Campo Grande chuletón x 1 (bone-in ribeye, ~1.5–2 inches thick)

• Kosher salt x to taste

• Black pepper x to taste

• Neutral oil x 1 tbsp (Algae Cooking Club recommended)

For the Peach Sauce

• Peaches x 2, halved and pitted

• Shallot x 1 tbsp, minced

• Fresh thyme x 1 tsp leaves

• White balsamic vinegar x 1 tbsp

• Unsalted butter x 2 tbsp (1 for basting, 1 for sauce)

• Kosher salt x pinch

• Black pepper x pinch

• Bourbon x 1 shot (Basil Hayden’s recommended)

• Fresh basil x a few leaves, to finish

• Lemon juice x a squeeze, to finish

To Finish

• Flaky salt x to finish

Recipe

Prep and Temper the Chuletón

1. Remove the steak from the fridge 1 hour before cooking. Pat dry with paper towels and season generously with kosher salt and black pepper on all sides.

2. Preheat your cast iron skillet to high heat.

Sear the Steak – Round 1

1. Add neutral oil to the hot pan. Place the steak away from you to avoid splatter.

2. Place a steak weight on top for even contact. Sear for 3 minutes per side.

3. Remove the steak and rest on a wire rack for 6 minutes – the same amount of time it was in the pan.

4. Wipe the pan clean and add fresh oil. Reheat until ripping hot.

Sear the Steak – Round 2

1. Return the steak to the pan with the weight. Sear 3 minutes per side.

2. Remove and rest again for 6 minutes. Check internal temperature – you’re looking for 118–120°F at this stage.

3. Wipe the pan and add fresh oil one more time.

Final Sear and Baste

1. Return the steak to the pan. Add butter, fresh thyme, and garlic.

2. Once the butter melts and turns golden brown, reduce heat to medium-high.

3. Tilt the pan and baste the steak repeatedly with the brown butter – keep that frying sound going.

4. Flip the steak and continue basting until internal temp reaches 125°F for medium rare.

5. Remove from the pan and set on a cutting board. Spoon the butter, garlic, and thyme over the top.

Make the Peach Sauce

1. With the pan still hot, turn off the heat and add the minced shallots directly into the fond. Stir until softened and picking up the brown bits from the pan.

2. Transfer the shallots and fond to a small saucepan over medium heat. Add the peach halves and stir.

3. Let the peaches break down for 3–4 minutes, stirring occasionally – watch for burning due to sugar content.

4. Add a shot of bourbon. Let it cook off completely – taste as you go. When the astringency is gone and you get a warm, round caramel note, it’s ready.

5. Finish with a knob of butter, a squeeze of lemon juice, and a few torn fresh basil leaves. Turn off the heat.

To Plate

1. Remove the bone from the steak. Slice against the grain into thick pieces.

2. Arrange the slices on a plate. Spoon the peach sauce over the center.

3. Finish with flaky salt.

Ingredients:

Honey Glaze

• 1/2 cup honey

• 1/4 cup white vinegar

Quail

• 2 whole quail, spatchcocked (about 4 oz each)

• Kosher salt to taste

To Serve

• 2 cups mixed greens

Recipe:

Honey Glaze

1. In a small saucepan over medium heat, warm the honey, stirring frequently. Watch carefully to prevent burning.

2. Once lightly caramelized, add the vinegar and reduce by one-third, stirring until slightly thickened. Set aside.

Quail

1. Preheat air fryer to 450°F.

2. Season the spatchcocked quail generously with kosher salt on all sides.

3. Place in the air fryer skin-side up and cook for 5 minutes.

4. Remove and generously brush with the honey glaze on all sides.

5. Return to the air fryer for 2 minutes, brush again with glaze, and finish cooking until the skin is deeply crisp and lacquered.

To Serve

1. Plate over mixed greens, drizzle with remaining glaze, and serve immediately.

Ingredients

For the Mushrooms

• Mixed mushrooms (cremini, shiitake, or oyster) x 2 cups, sliced

• Butter x 1 tbsp

• Olive oil x 1 tbsp

• Shallot x 1, finely diced

• Garlic x 2 cloves, minced

• Fresh thyme x 2 sprigs, leaves finely chopped

• White wine x ½ cup

For the Risotto

• Arborio rice x 1½ cups

• Butter x 1 tbsp

• Vegetable or chicken stock x 4 cups, warm

To Finish

• Parmesan cheese x ½ cup, finely grated

• Butter x 1 tbsp

• Aged balsamic vinegar x 2 tbsp

• Fresh parsley x 1 tbsp, chopped

• Black pepper x to taste

• Flaky salt x to taste

Recipe

Sauté the Mushrooms

1. In a large pan over medium heat, warm 1 tbsp butter and olive oil until the butter foams.

2. Add mushrooms in a single layer. Cook undisturbed until browned and slightly crispy on the edges, about 4–5 minutes. Stir and cook another 2 minutes.

3. Add shallot, garlic, and thyme. Cook for 2 minutes until fragrant.

4. Deglaze with white wine, letting it reduce until nearly evaporated. Remove three-quarters of the mushrooms and set aside. Leave the remaining mushrooms in the pan to flavor the risotto base.

Cook the Risotto

1. In the same pan with the reserved mushrooms, melt 1 tbsp butter over medium heat.

2. Add the arborio rice and toast for 1–2 minutes, stirring constantly, until the edges turn translucent.

3. Begin adding warm stock one ladle at a time, stirring frequently. Let each addition absorb before adding the next.

4. Continue for 18–20 minutes until the rice is creamy and al dente.

To Plate

1. Stir in Parmesan and 1 tbsp butter. Season with black pepper and flaky salt.

2. Spoon risotto into bowls. Top with the reserved sautéed mushrooms.

3. Drizzle with aged balsamic vinegar and garnish with fresh parsley.

Ingredients

For the Broth

• Coconut oil x 1 tbsp

• Onion x ½, sliced

• Garlic x 2 cloves, finely chopped

• Thai chiles x 2, thinly sliced (or jalapeño)

• Galangal x 3 slices, ¼ inch thick (or fresh ginger)

• Lemongrass x 1 stalk, 2 inches from root end removed, pounded and cut into 2-inch pieces

• Red Thai curry paste x 1 tbsp + 2 tsp

• Chicken broth x 4 cups (or vegetable broth)

• Coconut cream x 2 cups, canned

• Coconut milk x 2 cups, canned

For the Soup

• Shrimp x 1 lb, peeled and deveined (substitute chicken or tofu)

• White mushrooms x 8 oz, sliced

• Coconut sugar x 1–2 tbsp

• Fish sauce x 1½–2 tbsp, to taste

• Lime juice x 2–3 tbsp, freshly squeezed

To Finish

• Green onions x 2–3, thinly sliced

• Cilantro x 1 tbsp, chopped

Recipe

Build the Aromatic Broth

1. Heat coconut oil in a medium pot over medium heat.

2. Add onion, garlic, Thai chiles, galangal, lemongrass, and 1 tbsp red curry paste. Cook, stirring frequently, about 5 minutes until the onions soften and the kitchen smells fragrant.

3. Add chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. The longer the aromatics steep, the deeper the flavor.

4. Strain out the aromatics (garlic, onions, lemongrass, galangal) and discard. Keep the broth.

Finish the Soup

1. Return the strained broth to the pot. Add coconut cream, coconut milk, shrimp, and mushrooms.

2. Simmer until the shrimp just curl and turn pink, about 3–4 minutes. Do not overcook.

3. Add fish sauce, coconut sugar, the remaining 2 tsp red curry paste, and lime juice. Adjust to taste. Cook 2 more minutes.

To Plate

1. Divide soup into bowls.

2. Garnish with sliced green onions and chopped cilantro. Serve immediately.