matthew.gruman.org

Salmon-mango tartare, tarragon cracker, and nori

Steelhead trout with tomato confit, white beans and mushrooms, and pickled cucumber, dill, and cilantro salad

Korean croaker fish sausage with tartar sauce, olive oil-poached tomato, butter lettuce, green onions, and nori

Bison steak au poivre with latte sauce, butter-poached Belgium endive with chipotle, and balsamic-baked kale

Butternut squash and ginger soup with a grapefruit-mint yoghurt sauce, nutmeg, and fresh cranberry-cashew bread

Halibut cheek with fried orzo, pickled radish, balsamic reduction, and garlic-dill olive oil

Pressed Chicken with Calamari Noodles, Tomato Confit, and Fennel Salad

Recipe suggested by my friend Greg (“much less horrifying than last night’s squid” he says).

Squid ink tagliatelle with squid tentacles, cauliflower, shallots, cremini mushrooms, Thai chilis, parsley, and a white wine sauce

Baked macaroni and cheese with pancetta

Loosely based on Alton Brown’s recipe.

Fish Fingers and Custard: processed and panko-breaded cod, chawanmushi, pickled daikon, and pickled shitake mushrooms

David Chang’s chawanmushi recipe.

Steak frites with gravy and ginger-carrot purée

Pork tenderloin with a white wine cream sauce on carrot-ginger purée, with pickled cilantro and a roasted garlic breadstick

Atlantic salmon on a fennel cream sauce, with parboiled asparagus, tarragon tortilla chips, and a star anise balsamic reduction

Eggs Benedict with bacon Hollandaise and a zucchini noodle salad

Pizza with braised pork cheeks, sweet basil chiffonade, and homemade mozzarella