These recipes will guarantee you a second date. You’re welcome in advance.

Course 1: Amuse Bouche

Tangerine Granita

• 2 cups (475ml) tangerine juice

• 1 tablespoons (6g) tangerine zest

Pickled Golden Beet

• 4 golden beets, very thinly sliced

• ½ cup (120ml) rice vinegar

• 1 cup (240ml) water

• ½ cup (220g) sugar

• 1 teaspoon (5g) Kosher salt

• 3 (>1g) green cardamom pods

• Thai basil, cut into circles

Course 2: Chicken Skin Chip Course

Chicken Skins:

• ½ lb (226g) chicken skins

• Cooking spray

• Salt to taste

Raclette Foam:

• ¼ cup (64g) cream cheese

• 1 sheet (7g) gelatin

• ½ cup (120ml) heavy whipping cream

• ¼ cup (30g) grated raclette cheese

• Salt to taste

Blackberry Jam:

• 2 lbs or 5 cups blackberries

• 1 ½ cups (276g) sugar

• 3 ½ tablespoons (38g) lemon juice

• 1 tablespoon (14g) water

• 3 sprigs thyme

• 1 tablespoon(9g) black peppercorns

Course 3: Vegetable Course

Broccolini:

• 2 bunches broccolini

• 3 tablespoons (40g) vegetable oil

• Salt to taste

• 2 quarts (900mL) water for boiling

• Ice for ice bath

• ¼ cup (60mL) extra virgin olive oil

• 1 tablespoon (16g) miso

• 2 cloves garlic grated

• 1 tablespoon (15g) lemon juice

• 1 teaspoon (3g) lemon zest

• ½ tablespoon (7g) white distilled vinegar

Gremolata:

1. 2 tablespoons (5g) thai basil

2. 2 tablespoons (5g) mint

3. 2 tablespoons tbsp (5g) parsley

4. 1 red fresno, brunoise

5. 3 cloves garlic, finely chopped

6. Zest of 2 lemons

7. Pinch of Maldon for seasoning

Peanut Mole:

• 1 large roma tomato

• ½ large white onion, rough chopped

• 3 cloves garlic, rough chopped

• 3 (44g) ancho chilies, seeded

• ⅓ cup (72g) lard

• 1 piece firm bread

• 1 corn tortilla

• 2 bay leaves

• 1 can (212g) chipotle en adobo

• 1 cup (168g) toasted unsalted peanuts

• ½ teaspoon (1.4g) ground cinnamon

• ¼ teaspoon (>1g) allspice

• ½ teaspoon (>1g) fennel powder

• 3 ½ cups (875mL) chicken stock

• 2 tablespoons (22g) vegetable oil, plus more for cooking

• 1 tablespoon (11g) apple cider vinegar

• 1 tablespoon (16g) piloncillo or dark brown sugar

• Salt to taste

Course 4: Crudo Course

Hamachi:

• 12 ounce (340g) Hamachi filet, frozen

• ½ cup (99g) brown sugar

• ⅓ cup (75g) Kosher salt

• 2 (2g) cloves

• 2 (2g) star anise

Ume Boshi Pickle Pear:

• 10 (50g) Umeboshi (pickled ume)

• 1 Bartlett Pear

• ½ cup (125mL) Water

Bread and Butter Chard and Kumquats

• 4 chard ribs cut on a extreme bias

• 6 kumquats, sliced

• 1/4 cup (75 g) kosher salt or sea salt

• 2 cups (500 mL) white vinegar

• 1/2 cup (125 mL) water

• 1 cup (200 g) sugar

• 2 tablespoons (19g ) mustard seeds

• 1 teaspoon (5g) celery seeds

Course 5: Pork Secreto Course

Tamarind glaze

• 2 tablespoons (28g) duck fat (use lard if we have none)

• 3 red thai chilis, rough chopped

• 8 cloves garlic, rough chopped

• 4 ounces (113g) tamarind pulp

• ⅔ cup (165mL) boiling water

• 1 cup (184g) sugar

• ½ cup (120ml) fish sauce

• ½ cup (120ml) white distilled vinegar

• ¼ cup (60ml) whiskey

• ¼ cup (60ml) chicken stock

• Splash of shirodashi *optional*

Rosè pickled peach

• 2 peaches, sliced thinly

• 1 cup (250ml) rose champagne

• ½ cup (125ml) apple cider vinegar

• ½ cup (125ml) water

• ½ cup (125ml) honey

• 2 tablespoons (9g) pink peppercorns, toasted

Black Garlic Sauce

• 3 tablespoons (40g) vegetable oil

• 2 shallots, sliced

• 4 cloves garlic, sliced

• 1 ½ cup (375mL) chicken stock

• 5 heads (50g) black garlic, peeled

• 3 tablespoons (40g) cold butter

• Salt to taste

Pork Secreto:

• 12 ounces (340g) pork secreto

• Salt and pepper to taste

• Tamarind glaze, for brushing

Course 6: Dessert Course

Pickled Strawberries:

• 1 cup (240mL) water

• 2 chamomile tea bags

• ½ cup (120ml) rice vinegar

• ¼ cup (90g) honey

• ½ lb (226g) fresh strawberries

Strawberry Jam

• 2 lb (1kg) fresh strawberries

• 2 ½ cup (500g) granulated sugar

• ⅓ cup (75ml) fresh lemon juice

Cashew Praline

• 1 cup (120g) toasted cashews

• ¾ cup (138g) sugar

• ¾ teaspoon (5g) fine sea salt

• 3 ½ tablespoons (73g) water

Strawberry Pavlova

• ½ cup (41g) freeze dried strawberries (blend in grinder till fine)

• 8 (259g) egg whites

• 2 ¾ cups (500g) white sugar

• 2 teaspoons (10g) white wine vinegar

• 2 teaspoons (7g) cornstarch

• 2 teaspoons (9g) vanilla extract

Chantilly Cream

• 2 cups (480mL) heavy whipping cream

• ¼ cup (32g) powdered sugar

• ¼ vanilla bean, scraped of beans

INSTRUCTIONS:

Course 1: Amuse Bouche

Tangerine Granita

1. Juice tangerines through a strainer into a medium-sized bowl

2. Zest one tangerine and add to bowl of juice.

3. Pour juice in a 8x8 square baking pan and place in the freezer on a level surface. Freeze overnight.

4. Pull the baking pan from the freezer and use a fork to scrape the juice. Use long shallow strokes to ensure that the fork is not touching the bottom of the pan.

Pickled Golden Beet:

1. Peel and slice beets 1/8th inch thick, and place in a jar.

2. In a medium sauce pot, combine water, and rice vinegar. Put pot on stove over medium heat. Bring liquid to a boil

3. Add sugar, salt and cardamom to pot. Simmer for 5 minutes.

4. Pour hot liquid in the jar with beets. Make sure to submerge the beets. Let cool on counter.

Course 2: Chicken Skin Chip:

Chicken Skins:

1. Preheat oven to 350F.

2. Remove skins from chicken thigh.

3. Stretch skin on cutting board fat side up. Use a dull knife to scrape the excess fat, try not to put any holes in the skin.

4. Put parchment on half sheet tray and place the stretched chicken skins, fat side down. Spray the skins with oil and salt lightly.

5. Place a sheet of parchment on top of the skins and place another sheet tray on top of the paper to press the skins down as they cook.

6. Bake in the oven at 350F (convection on, if you have one)

7. Rotate the pan at 10 minutes. Check every five minutes until they are golden brown throughout.

8. Pull skins off of the pan and place on a cooling rack, salt to taste. They will crisp as they cool.

Raclette Foam:

1. Bloom gelatin by placing the sheet of gelatin in a bowl of ice water.

2. Heat whipping cream in a small saucepot to 190F, add gruyere to melt. Stir to combine thoroughly. Add gelatin and continue to stir. Remove from heat.

3. In a mixer with the paddle attachment, beat cream cheese until soft.

4. Change the attachment on the mixer to a whipping whisk. Add the cream mixture to the cheese and whisk on medium until the mixture has stiff peaks.

Blackberry Jam:

1. In a medium sauce pot add black berries and sugar. Mix and let the berries macerate in the sugar for 10 minutes.

2. Place the pot on the stove over medium heat.

3. Simmer for 15-20 minutes, test the consistency of the jam on a cold plate. If it is runny continue to cook.

4. Pour through strainer into a bowl and use the back of a spoon to push the jam though.

5. Cool jam with an ice bath.

Course 3: Vegetable Course

Broccolini:

1. Start by combining miso, grated garlic, lemon juice, lemon zest, white vinegar in a bowl with an immersion blender or whisk.

2. Cut broccolini tops off and set aside. Keep the stems

3. In a large pot of boiling water, add salt.

4. Blanch the stems for 3 minutes or until they are bright green

5. Shock the stems in an ice water bath

6. Put broccolini tops in a bowl and toss in oil.

7. Cook broccolini tops over a grill until they are tender and charred.

8. Dress finished tops with olive oil and lemon juice.

Gremolata:

1. Remove seed and ribs from fresno peppers, and brunoise.

2. Finely chop Thai basil, parsley, and mint.

3. Zest lemon and add Maldon salt to gremolata and chop all the ingredients together.

Peanut mole:

1. Tear Ancho chilies and toast them in a dry pan, press them with a spatula and listen for cracking noises. Look for color change but do not let them burn. Once toasted, place in a small bowl, cover with hot water and let soak for 30 minutes. Pour off the water once they are rehydrated.

2. Heat lard over medium heat in a large pan. Saute onions and garlic with a pinch of salt for 10 minutes, or until vegetable have browned. Add to a blender.

3. Broil tomatoes on high until very charred and blistered. Once cool enough peel the skin and add peeled tomato to the blender.

4. In a medium sized dry skillet, toast bread until lightly dried out. Repeat with tortilla. Let cool and add to blender.

5. Add can of chipotle en adobo, peanuts, cinnamon, allspice, fennel, 1 ½ cups of chicken stock and the rehydrated drained ancho chilies to the blender. Blend until as smooth as possible, adding additional chicken stock as needed.

6. Heat a medium sized sauce pan over medium heat and add vegetable oil. Once nearly smoking add your mole. IT WILL SPUTTER, BE CAREFUL. Stir continuously for 3 mins or until the mixture thickens and darkens slightly. Add apple cider vinegar, bay leaves and piloncillo.

7. Reduce heat to low and simmer for 20-30 minutes, stirring often.

8. Pass the mole through a chinois or fine mesh strainer into a bowl.

9. Add salt to taste.

Course 4: Crudo Course

Hamachi:

1. Thaw Hamachi in fridge overnight. Remove from package. Cut hamachi into three long pieces, separating belly from shoulder.

2. Toast spices in a dry pan over medium heat until fragrant.

3. Thoroughly combine sugar, salt, and spices in a bowl.

4. Cover the hamachi with the cure for 10 minutes. Remove as much of the cure off as you can with a dry towel. Put in the bottom of a pan deep enough to cover fish. Wrap with plastic wrap and use a smoking gun. Alternatively light smoking wood chips and place on the opposite side of the fish in the bottom of a pan and cover for 15 minutes

Ume boshi pear:

1. Remove seeds from ume boshi, add to blender with water, blend on high until smooth.

2. Cut pear into small pieces, obliques. Put pears in a bowl and cover with ume. Let sit for at least 6 hours.

Bread & butter pickles:

1. Cut chard on extreme long bias. Place in a jar. Cut kumquats in 1/8th inch rounds, remove seeds. Place in separate jar.

2. Combine all liquid ingredients in a medium saucepan and bring to a simmer. Remove from heat.

3. Pour hot pickling liquid over kumquats and chard. Let cool

Course 5: Pork Secreto Course

Tamarind glaze:

1. Melt duck fat in a medium sized saucepan over medium heat. Sweat the Thai chilies and garlic for 4 minutes until soften

2. Pour boiling water over tamarind pulp, mash up lightly and allow to sit for 2 minutes. Stir until rehydrated. Pass through a fine mesh strainer and reserve Puree, discard the solids.

3. Add whiskey and boil down to au sec. Add chicken stock, vinegar, fish sauce, tamarind paste, and sugar. Boil soon until a glaze-like consistency. Use a cold plate test to check.

Rosè peach:

1. Cut peach into thin half moons. Combine all of the liquid ingredients thoroughly. Dress the peach slices in the liquid. Fold peaches into rosettes.

Black Garlic Sauce:

1. In a medium sauce pan, add vegetable oil and sliced shallots. Cook over medium heat until translucent. Add chicken stock. Simmer until the shallots have softened.

2. Strain the vegetables, and reserve the broth. Add the vegetable to a blender, with the black garlic. Blend on high speed using part of the reserved liquid to allow things to blend together easily. Blend until your sauce is thick enough to coat the back of a spoon. Next, add your butter one tablespoon at a time until fully incorporated.

3. Season with salt to taste.

4. Get two bowl of equal size, fill one with ice water, and the other with the black garlic sauce. Place the bowl with the sauce on top of the bowl with ice water in order to cool the sauce quickly.

Course 6: Dessert Course

Pickled Strawberries:

1. Steep tea bags in hot water for five minutes. Combine with rice vinegar and honey. Cool completely.

2. Cut the tops off of strawberries. Place into a glass jar. Pour cooled liquid over strawberries until completely submerged. Keep strawberries submerged for at least two hours.

Jam From Book

1. Cut the fruit into bite-sized pieces and place in a medium sauce pan. Add the sugar and stir to coat completely. Let sit at room temperature for 20 minutes (this is called maceration and helps extract juices and activate the natural pectin in your fruit).

2. Once macerated, stir in the lemon juice. Place over medium high heat and bring to a boil. Continue boiling, stirring regularly, for ten to fifteen minutes, or until reduced.

3. Once the mixture turns lightly syrupy, test it drizzling some on a clean plate. Let it cool, and mix it around on your fingers. If it makes a light sticky string when you pull your fingers apart, it is done. If not, keep cooking longer, up to fifteen more minutes.

4. Prepare an ice bath in a large bowl. Transfer the jam into a medium bowl, and set the bowl inside the ice bath. Stir the mixture until it is completely cold. Store tightly covered in jars in the refrigerator for up to one month.

Cashew Praline

1. Place sugar and water in a medium sauce pan. Stir to combine and set over medium high heat. Boil your mixture until it turns an amber color. Pour this mixture over the cashew, and allow to cool completely.

2. Once this is cooled, pulse in a food processor until it is a crumbly texture.

Strawberry Pavlova

1. Preheat oven to 300 degrees.

2. Place freeze dried strawberries into a food processor, and run the food processor until the strawberries have made a powder.

3. Place egg whites in a mixer with a whisk attachment. Whisk the eggs whites on medium speed until frothy. Once the eggs are frothy, add sugar 1 Tablespoon at a time until fully added, and the sugar dissolves, keeping the mixer running throughout.

4. Once sugar is fully added, continue to whisk, adding the vinegar, cornstarch, and vanilla. Whip egg whites until you reach stiff peaks. This means that the egg whites have made a meringue, and when you stick the whisk into the egg white, the meringue sticks straight up when you pull the whisk out. If it curves to the side- you need to whisk a bit longer.

5. Fold strawberry powder into the meringue using a spatula. Scoop meringue into a piping bag. Cut the tip of the piping bag, about 1” from the end.

6. On a sheet tray, lined with parchment, pipe a meringue done, about 3” wide and 1.5” tall.

7. Place tray in oven, and bake for one hour, rotating after 30 minutes.

8. Remove pavlova from oven, and cool completely. Use same day, or store in an airtight container on the counter for up to 3 days.

Chantilly Cream

1. In a mixer, combine heavy cream, powdered sugar, and vanilla. Using a whisk attachment, mix until the cream reaches stiff peaks. Keep cool.