📝 Ingredients:

• 2 (8-oz) wagyu ribeye steaks
• 2 tablespoons butter
• 4 cloves garlic, crushed
• Fresh thyme sprigs
• 1 cup heavy cream
• 2 teaspoons soy lecithin
• 1/4 cup beef stock
• Microgreens for garnish
• Sea salt and black pepper

👨‍🍳 Instructions:

1. Set sous vide to 129°F (54°C)
2. Season wagyu, vacuum seal with butter, garlic, thyme
3. Cook in water bath for 2 hours
4. Heat cream and stock, add lecithin
5. Blend with immersion blender to create foam
6. Sear steaks in hot pan 30 seconds per side
7. Rest steaks, slice against grain
8. Plate with foam, garnish with microgreens

📝 Ingredients:

• 1 lb bucatini pasta
• 8 oz guanciale, diced
• 4 large egg yolks
• 1 cup grated Pecorino Romano
• 1 cup heavy cream
• 2 teaspoons soy lecithin
• Black pepper, freshly ground
• Fresh parsley, chopped

👨‍🍳 Instructions:

1. Cook pasta until al dente, reserve pasta water
2. Render guanciale until crispy, set aside
3. Create parmesan foam with cream and lecithin
4. Form egg yolk spheres using reverse spherification
5. Toss pasta with guanciale fat and black pepper
6. Plate pasta, top with crispy guanciale
7. Add parmesan foam and egg yolk sphere
8. Garnish with parsley, serve immediately

📝 Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split
• 1 liter liquid nitrogen
• 1 cup fruit juice (mango or raspberry)
• 2 teaspoons sodium alginate
• 2 cups calcium chloride solution

👨‍🍳 Instructions:

1. Heat cream, milk, sugar, vanilla until sugar dissolves
2. Cool mixture completely
3. Pour into stand mixer bowl
4. Slowly add liquid nitrogen while mixing on high
5. Mix until smooth and frozen
6. Create fruit caviar using spherification technique
7. Drop fruit juice mixture into calcium bath
8. Serve ice cream with fruit caviar pearls

📝 Ingredients:

• 3.5 cups bread flour
• 1.5 cups warm water (95°F)
• 1 tsp active dry yeast
• 2 tsp sea salt
• 8 oz burrata cheese
• 1/2 cup San Marzano tomatoes
• 2 oz prosciutto di Parma
• White truffle oil
• Fresh arugula
• Sea salt flakes

👨‍🍳 Instructions:

1. Mix flour, water, yeast, salt for dough
2. Knead 10 minutes, cold ferment 48 hours
3. Preheat pizza stone to 850°F
4. Stretch dough to 12-inch round
5. Top with crushed tomatoes
6. Bake 90 seconds until charred
7. Top with burrata, prosciutto, arugula
8. Drizzle truffle oil, finish with sea salt

📝 Ingredients:

• 2 lbs ripe tomatoes
• 1 cucumber, peeled
• 1 red bell pepper
• 1/2 red onion
• 2 cloves garlic
• 1/4 cup sherry vinegar
• 1/2 cup extra virgin olive oil
• 2 teaspoons sodium alginate
• 2 cups calcium chloride solution
• Fresh basil leaves

👨‍🍳 Instructions:

1. Blend vegetables with vinegar for gazpacho base
2. Strain through fine mesh, chill
3. Mix sodium alginate into gazpacho
4. Create spheres using spherification technique
5. Make olive oil pearls separately
6. Chill spheres in calcium bath 2 minutes
7. Rinse spheres gently in water
8. Serve spheres with olive oil pearls and basil

📝 Ingredients:

• 1 (2.5 lb) tomahawk ribeye
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh rosemary, chopped
• 4 cloves garlic, minced
• 1 tablespoon black peppercorns, crushed
• Coarse sea salt
• Fresh thyme sprigs

👨‍🍳 Instructions:

1. Mix butter with herbs, garlic, pepper for compound butter
2. Season steak heavily with salt
3. Bake at 275°F until internal temp reaches 115°F
4. Rest steak 10 minutes
5. Sear in cast iron over high heat 2 minutes per side
6. Add butter and thyme, baste continuously
7. Rest 10 more minutes
8. Slice and serve with compound butter