Romesco

• In a food processor, blend all ingredients except the oil until they form a thick paste.
• Slowly add the oil while keeping the food processor running. Once all the oil is fully incorporated, remove mixture from the food processor and season with salt to taste.

Asparagus

• In a large pot, bring water to a boil with the lemon peel, salt, and chili flakes.
• Let the water boil for 3–4 minutes to soften the lemon peel.
• Next, add the asparagus and blanch for 45 seconds to 1 minute.
• Remove the asparagus from the water and let cool on a tray.
• Strain the water bath, reserving the peel.
• Once the asparagus has cooled, season lightly with salt, pepper, and olive oil.
• Place asparagus on a hot grill, rotating every 1–2 minutes until grill marks appear on all sides. Remove from the grill and place on a serving plate.

Scallops

• Generously coat a large sauté pan with safflower oil and place on the stove over high heat.
• Season the scallops with salt and pepper and add to the sauté pan once it is very hot. Sear scallops on one side until they become golden brown. Flip the scallops and transfer the sauté pan to the oven at 350° for 1–2 minutes.
• Once the scallops are finished cooking, remove them from the pan and transfer to a plate lined with a paper towel to absorb the oil.

Salad

• Preheat oven to 350°.
• Split leeks and rinse with water, then place in a shallow dish with the butter and water. Braise leeks in the oven for 15 minutes.
• Remove from oven and allow to cool.

Vinaigrette

• Whisk all ingredients together until smooth.

Plating the Dish

• Cut the cooled leeks into rounds and toss them with the arugula and 4 slices of persimmon per plate.
• Dress with vinaigrette.
• Place salad in center of plate and sprinkle with goat cheese.

Smoked Mussels

• Steam the mussels until they open. It’s not necessary to cook perfectly as you are going to dehydrate them.
• Once they open while cooking, allow them to cool completely. Shuck them from the shells and prepare to smoke.
• Smoke with any type of wood (or bypass this step).
• Place in a dehydrator set to 150° overnight until completely dry.
• Pulverize the dehydrated mussels to a fine powder in a blender.

Carrot Purée

• Steam carrots until tender.
• Purée in blender. Toss in cubes of butter while blending.
• Season with salt.

Sweet Potato Purée

• Preheat oven to 400°.
• Wrap sweet potato in foil and roast for 1 hour.
• Allow to cool, then peel.
• Toss in a blender and purée with a touch of cream.

Tartlet Crust

• Preheat oven to 350°.
• Pulse all ingredients in food processor until a soft dough ball is formed.
• Transfer to a cold glass bowl, cover with a wet towel, and let it rest in the fridge for 15–20 minutes.
• Divide dough into four balls and press into four mini tart pans.
• Bake 10 minutes or until lightly browned.
• Remove from oven and allow to cool.

Assembling the Tartlets

• Stir carrot purée, sweet potato purée, and powdered mussels together.
• Divide filling among prebaked crusts and return tartlets to oven.
• Bake 25–35 minutes until the center is set.

MÄS American Cheese

• Bring beer to a boil.
• Once it is boiling, add iota carrageenan and sodium citrate, then cheddar cheese to make a fondue-like mixture.
• Pour the mixture onto acetate sheets to cool and set.

Fries

• Cut the spuds into thick rectangles and reserve in water.
• Prepare the poach. In a pot large enough to hold the fries, fill with water, salt, pepper, thyme, Old Bay Seasoning, fennel seed, and any other spice you like.
• Add the fries while the poaching liquid is cold and bring to a simmer. Be careful to not boil as that would break apart your fries.
• Cook the fries until they are tender, then carefully remove and let cool on a sheet pan.
• For the second cook, heat oil to 325° in a large cast-iron pan or deep fryer. Blanch the fries until the steam subsides.
• Remove fries and allow to cool completely.
• Heat oil to 375° and fry until crispy.
• Remove from pan and set on a plate lined with paper towels to absorb the oil.
• Season with salt.

Burgers

• Season the Wagyu beef liberally with salt and gently form into patties. Make a dimple in the center.
• Grill burgers or cook in cast-iron skillet on medium-high heat for 4–5 minutes or until browned on bottom.
• Flip and cook an additional 3–4 minutes until cooked through to your desired temperature.
• Remove patties and let rest for 5 minutes. Top burgers with slices of MÄS American cheese while resting.

Assembling the Burgers

• Place burger on your preferred bun and add any desired toppings.
• Serve with fries on the side.

• Preheat the oven to 300°.
• Bring the cream to a boil in a pot. Immediately add the cheese and salt.
• Temper the cream mixture into the egg yolks.
• Pour the base into 6 ramekins (can also use crème brûlée dishes or oven-safe teacups).
• Place the ramekins in a baking pan and fill with hot water just below the tops, making sure not to get water in them.
• Cover with aluminum foil and bake until just set, approximately 30–40 minutes.
• Remove from oven and refrigerate until cooled.
• Sprinkle with sugar and brûlée with a torch just before serving.