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White Balsamic Melon Sorbet with Haleakala Ruby Sea Salt 1

Once in a while salting is not about harmony. Instead it’s about a gentle but jangling discord. Haleakala Ruby is a luscious, warm Hawaiian sea salt that takes its color from the Haleakala volcano’s sacred alaea clay. This is a salt that excels on fish and pork, where it seeks out and then embellishes the opulent undercurrents of flavors lurking in these subtler foods. But it’s also good on fruit. The salt shifts unexpectedly from meadows of sunny butter to coral reefs of revitalizing brine.

Salt Block Scallops with Szechuan Peppercorns and Citrus 0

Sautéeing on Himalayan salt blocks creates exponentially more flavor than sautéeing in a conventional skillet. This is because a salt block cooks your food in two ways. At a blazing 500 degrees or higher, the heavy block of salt has enormous thermal mass, sizzling away moisture to produce a thick crust of rich, concentrated flavor.

Soft Scrambled Eggs with Truffle Salt 1

Try to remember the first time you heard about the combination of truffles and eggs. I was on an airplane, flying out for a week-long visit with my nana. Ice melted slowly into the puddle of O.J. remaining in the clear plastic cup. My legs dangled from the chair, toes still inches from the floor, making me feel uncomfortable next to the impeccably dressed woman sitting next to me, who inexplicably took me on as a close confident, lavishing me with stories of shopping expeditions through the souqs of Cairo...

Osso Bucco with Sel Gris Gremolata 0

Man Ray. Some names were just tailor made for greatness. If my parents had thought to name me Man instead of Mark I might actually have made something of myself. Picasso. Nobody named Picasso could not be great, if you know what I mean. The name, Osso bucco has that air of irrefutable deliciousness. Veal shank braised in aromatic herbs, spices, and vegetables, a bit of wine and the incredible mouth feel of veal bone marrow that dissipates slowly throughout the flesh...