A crisp, silky variation on a classic early 20th-century cocktail. Swapping gin for clean vodka allows bright dry vermouth and the rich, honeyed herbal spice of Bénédictine to take center stage, finished with an aromatic twist of lemon oil. 🍸✨
Pork Chop, Smoked Farro, Farm Okra and Carrot with Peach Conserva (Copycat from Restaurant 17)
Recreating Restaurant 17’s signature pork chop at home using precision sous vide, chamber-vacuum pickled shallots, cold-smoked farro and fresh peach conserva.
The Bourbon Stinger Cocktail
A casual conversation about family traditions revealed a hilarious piece of family trivia: while deployed in the Army, my Dad’s go-to bar order was a straight glass of crème de menthe. To honor his military days, I decided to bring that vintage mint profile onto my own bar by mixing up a classic 1890s Stinger with a serious bourbon upgrade. Here is how to make a Bourbon Stinger (and the hilarious color mistake to avoid).
Pasta with Greek Yogurt and Chili Crisp (The Enhanced Version)
Inspired by a minimalist three-ingredient Bon Appétit recipe, this upgraded version takes pasta, Greek yogurt and chili crisp to the next level. Modified with 2% lactose-free Greek yogurt to keep it stomach-friendly, the dish is enhanced with a deeply savory base of rendered pancetta, fresh garlic, a splash of dry white wine and sharp Pecorino Romano for a rich, velvety weeknight meal that packs a serious punch.
The Kentucky Colonel Cocktail
Before sugary mixers dominated the bar, early 20th-century bartenders relied on herbed liqueurs to build complex drinks. Enter the Kentucky Colonel. A brilliant, spirit-forward cousin to the Old Fashioned, this classic cocktail swaps standard sugar for French Bénédictine to give high-proof bourbon a rich, herbal upgrade. Here’s how to stir up a legendary 1914 classic right at home.🥃✨
Herbed Pork Loin Center Rib Roast, Charred Rapini, Green Lentils with Ramp Pesto and Pangrattato
A beautiful celebration of spring on a single plate. A tender, bone-in pork loin center rib roast is slathered in a pungent garlic, Dijon and herb crust, then roasted alongside bitter, beautifully charred rapini. The dish is anchored by a bed of earthy green lentils tossed with a vibrant, punchy wild ramp pesto made with nutty pepitas and sharp Pecorino Romano, all finished with a heavy shower of texture-shattering, golden sourdough pangrattato.
The Turf Club Cocktail
Before the Martini became a mid-century icon, late 19th-century New York bartenders were mixing drinks with serious teeth. Enter the Turf Club. Unapologetically spirit-forward and complex, this classic gin cocktail gets a historic upgrade on our bar with a heavy dash of New Orleans-born Herbsaint. Here’s how to mix up a legendary, high-proof classic with an intriguing edge. 🍸🌿🔥
Ribeye, Sous Vide Sunchoke, Roasted Heirloom Carrots, Charred Spring Onion and Ramp Pesto
A restaurant-inspired recreation. This dish pairs a perfectly seared, ultra-rare ribeye with the deep, smoky char of tender duck-fat sunchokes, heirloom carrots and spring onions. Finished with a vibrant, garlicky ramp pesto and a rich pan jus built straight from the steak fond, it is a masterclass in elevating seasonal spring ingredients for a family meal.
Blackberry Old Fashioned
A bold, summer-ready riff on a classic that replaces standard simple syrup with a homemade, velvet-textured blackberry bourbon gastrique. The gentle acidity of unseasoned rice wine vinegar balances the deep, jammy sweetness of the dark berries, allowing the rich vanilla and charred oak notes of a high-proof bourbon to take center stage for a perfectly unified, sophisticated. 🥃🍇
Charred Cabbage with Creamy Miso Mushrooms (and Sous Vide Pork)
An elegant, “choose-your-own-adventure” recipe that elevates humble cabbage into a restaurant-quality masterpiece. Featuring perfectly juicy pork tenderloin precision-cooked via sous vide at 140F, crispy-edged charred cabbage wedges and a luxurious, velvety miso-mushroom cream sauce, this dish is an absolute masterclass in balancing rich, smoky and deeply savory umami flavors.