1 Cup Heavy Cream
1 Cup Whole Milk
1 ½ Cups grated Asiago cheese
2 tsp Truffle oil
Cooked Lobster Meat
Penne Noodles

Bring cream and milk to a simmer under low heat. Slowly add the grated cheese stirring it in to the sauce to melt it together. Wisk in the truffle oil and the sauce is complete.

To complete the Mac and Cheese pour sauce over cooked penne noodles and add already cooked lobster meat to a pan. Heat until the noodles and lobster are warm and add a dash of salt and pepper, then serve and enjoy!

8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF.

In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.

Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups.

Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes.

Remove from oven and leave in the water bath until cooled.

Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.

For best results, use a small, hand-held torch to melt sugar.

If you dont have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Combine and Puree:
¼ c. almonds
2 cloves of garlic
¼ c. extra virgin olive oil
dash of sherri vingar
1 c. red peppers
¼ c. tomato paste
salt and pepper to taste
(serve at room temperature)


Sautee 8 oz. Salmon steak with olive oil until tender, 5-10minutes
Garnish plate with Fresh Arugula and watercress with a little lemon oil, place Salmon on top, then drizzle with Romesco Sauce.

For the marinade:

1/2 cup soy sauce
1/2 cup plum sauce
1/2 cup pineapple juice
1/2 cup ketchup
1/4 cup scallions, finely sliced
3 tablespoons cilantro, chopped
2 tablespoons fresh ginger, minced
2 tablespoons fresh garlic, minced
2 flank steaks, about 1-1/4 pounds each and 3/4 inch thick

To make the marinade: In a medium bowl, combine the marinade ingredients.

Trim the flank steaks of any surface fat and then place in a large, resealable plastic bag. Pour in the marinade, press the air out of the bag, and seal tightly. Refrigerate for 3 to 6 hours, turning occasionally.

Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Pat the steaks dry with paper towels and allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct High heat until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut across the grain into thin strips. Serve warm with the sauce.

4 oz Berkshire bacon
1 small shallot
I cup vermouth
3 oz whole butter
1 oz duck fat or clarified butter
2 russet potatoes
4 oz butter
2 oz cream
1 small bundle of chives

Peel potatoes and add to cold water. Bring to boil and cook potatoes until tender for mashing. While potatoes are boiling, dice shallot and add to vermouth.

Cut lardons from the Berkshire and render fat from meat in a separate pan. Discard fat.

Add lardons to shallot vermouth and reduce until the pan is practically dry. Stir in whole butter making sure sauce does not break. No one wants to eat an oily mess. Set sauce aside.

Drain potatoes and pass through a food mill. Stir in butter and add cream. Season to taste and fill a small piping bag with your mashers.

Clean and season the scallops and bring the chosen fat to its smoke point in a ten inch sautee pan. Sear scallops on one side until beautifully dark brown. Flip the scallops and into the oven (350 degrees) with the whole pan.

Pipe four towers of power onto a rectangle plate. Remove scallops from oven after the scallops are fully caramelized. Place one scallop on top of each tower of mashers. Sauce each scallop with an equal amount of sauce.

Garnish. Chef prefers to use a chive baton or micro-greens.

4 each bananas -- sliced
2 tablespoons butter
1 tablespoon sugar
2 ounces banana liqueur
8 oz caramel sauce

Heat a Teflon sauté pan to medium high.
Add the butter and melt to bubbling.
Add the bananas and sauté for 1 minute tossing gently to coat with butter.
Sprinkle the hot bananas with the sugar and toss.
Carefully add the Banana Liquor and flame off the alcohol.
Add the caramel sauce and simmer for 1 minute.

Serve immediately or keep warm until ready to use.

NOTES: Caramel sauce from a jar can be used and will give you the same great flavor. This can be stored and reheated for 3-5 days.