Recipes
Seasonal ingredients, technical craft, no shortcuts.
Sweet Corn Panna Cotta with Mixed Berry Compote
Sweet corn steeped in cream, set soft in ramekins, and finished with a mixed berry compote and garden mint.
55-Hour Short Rib with Mushroom Risotto and Ramp Butter
Short ribs held at 131°F for two and a half days, seared hard, and set on a mushroom risotto built entirely on ramp butter. Mushrooms and asparagus seared separately and folded back in.
Chilled Corn Velouté with Charred Corn and Basil Oil
Sweet corn simmered with its own cobs, blended smooth, strained, and chilled. Charred corn and basil oil on top.
Crispy Squash Blossoms with Herbed Ricotta
Squash blossoms stuffed with herbed lemon ricotta, dredged in flour and parmesan, shallow-fried in olive oil. No batter.
Grilled Peaches with Prosciutto and Burrata
Peach wedges wrapped in prosciutto and seared on a plancha over the fire, plated with burrata, arugula, shaved parmesan, lemon, and olive oil.
Pan-Seared Halibut in Saffron Brodo
Halibut seared golden, set in a saffron broth with zucchini, carrots, peas, and cherry tomatoes. Chives and dill to finish.
Sausage & Chard Risotto with Lemon Zest
Risotto with browned chicken sausage, Swiss chard stirred in halfway, and lemon zest off the heat. Zest, not juice.
Strozzapreti with Sweet Corn, Pesto & Chicken Sausage
Fresh strozzapreti from Daisies tossed in a bright basil pesto with charred July sweet corn and crumbled Wanda Farms chicken sausage. A 30-minute summer pan.
Grilled Tomahawk Ribeye
A 2-inch bone-in ribeye, reverse-seared over a wood fire with nothing but salt, pepper, and flame. The kind of steak that makes the whole backyard go quiet.
Seared Scallops with Ramp & Pea Puree
Chicago spring on a plate. U-10 scallops, a silky ramp and pea puree, gremolata, and pickled chive blossoms from the garden.
Reverse-Seared Tomahawk Ribeye
A 2.5-pound tomahawk ribeye, slow-roasted then seared over a screaming hot wood fire. The showstopper steak that makes everyone put their phone down.
Wood-Fired Picanha
Brazilian-style picanha skewered and grilled over a wood fire. Fat cap rendered crispy, meat sliced thin against the grain. Backyard churrasco.
Dalmatian Grilled Branzino
Whole branzino grilled over a wood fire with olive oil, lemon, and fresh herbs. Dalmatian coast simplicity with blitva on the side.
Roasted Bone Marrow with Citrus Gremolata
Split marrow bones roasted until jiggly, topped with a bright citrus gremolata, watermelon radish, and microgreens. Served on grilled bread.
Pan-Rendered Chicken Thighs & Saffron Potatoes
Cold-start rendered chicken thighs with saffron-stained Yukon Golds, braised kale, and a reduced white wine jus.
Red Wine Braised Short Ribs on Toast
Bone-in short ribs braised in red wine until they fall apart, piled on grilled sourdough with braising vegetables and fresh parsley.
Not Your Mama's Stew
A beef stew that takes the comfort-food formula and pushes it. Red wine braise, bone marrow butter finish, and gremolata to cut through the richness.
Sarma (Sour Cabbage Rolls)
Bosnian sarma: beef and rice rolled in fermented sour cabbage leaves, slow-braised for hours until the house smells like your grandmother's kitchen.
Ćevapi, Somun & Kajmak
Hand-rolled Bosnian ćevapi with fresh somun bread, kajmak, raw onions, and ajvar. The backyard grill food I grew up on.
Bosanski Grašak (Bosnian Pea Stew)
A thick Bosnian stew of dried yellow peas, beef, carrots, and potatoes. Simple ingredients, slow-cooked until everything melts together.