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Grapefruit Honeysuckle Sorbet for Prosecco Float

Grapefruit Honeysuckle Sorbet for Prosecco Float

by | Feb 26, 2026

Ingredients for Grapefruit Honeysuckle Sorbet: • 120 g. The Perfect Purée Honeysuckle Orange Blossom Syrup • 500 g. grapefruit puree • 75 g. simple syrup 2:1 (sugar:water) • 1 ½ g. sorbet stabilizer Method for Grapefruit Honeysuckle Sorbet: 1. In a pot, bring...
Chai Cardamom Madeleines

Chai Cardamom Madeleines

by | Feb 26, 2026

Ingredients for Chai Cardamom Madeleines: • 150 g. eggs • 140 g. sugar • 2 tbsp. The Perfect Purée Chai Cardamom Syrup • ½ ea. orange, zested • 1 ea. vanilla bean • 125 g. flour • 5 g. baking powder • 135 g. brown butter, melted • pinch of salt Method for Chai...
Honeysuckle and Orange Duck

Honeysuckle and Orange Duck

by | Feb 26, 2026

Ingredients for Duck: • 2 ea. whole duck magrets, scored • salt, to taste • canola oil, as needed Ingredients for Vegetables: • 8 ea. baby bok choy, halved • 1 bunch broccolini, cut into florets • ¼ ea. Chinese eggplant, sliced • 8 ea. baby king oyster mushrooms • ½...
Steelhead Trout with Yuzu Thyme Sabayon

Steelhead Trout with Yuzu Thyme Sabayon

by | Feb 26, 2026

Ingredients for Trout Fillet: • 4 (6 oz.) steelhead trout fillets, skin-on, scaled Ingredients for Yuzu–Thyme Sabayon: • 6 ea. egg yolks • 6 oz. The Perfect Purée Yuzu Juniper Thyme Syrup • 4 oz. white wine • 4 oz. fish stock • 12 oz. beurre noisette (brown butter)...
Blood Orange and Winter Green Salad

Blood Orange and Winter Green Salad

by | Feb 26, 2026

Ingredients for Salad: • 60 g. mixed baby greens (mizuna, radicchio, cristabel) • 1 celery heart, thinly sliced on the bias, plus leaves reserved • 20 g. Kalamata olives, pitted and halved • 25 g. Marcona almonds, lightly toasted and roughly chopped • flaky sea salt,...