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4/30/2020 0 Comments

Snack Recipes for Quarantine

Like many of us, being home has given us access to unlimited snacks in our kitchen and being smart about snacking can sometimes be a challenge. Whether you’re running out of treats or simply would like some new ideas, we’ve got some delicious recipes from our alum chefs for you to try!

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4/28/2020 1 Comment

Immune Boosting Recipes

Keeping our immune system strong is key right now and eating healthy foods can help with that! By eating foods that are rich in vitamins, minerals, protein and fiber we help our disease fighting cells remain strong and fight off infectious diseases! Foods that are rich in Vitamin C such as citrus fruits as well as other vitamin rich foods like spinach, garlic, ginger, legumes, and turmeric are some of many immune boosting ingredients that we can incorporate into our diet. Below are some of our favorite immune boosting recipes from our alum chefs for you to try!

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4/27/2020 0 Comments

Date Night at Home

Going out to spend some quality time with our significant other is something that many of us look forward to and is a great way to not only bring couples closer, but to step out for a moment from our busy lives. Why not bring date night home? We’re going to show you how to have date night right in the comfort of your own home with some delicious recipes from our alum chefs. For those of us who don’t like to cook, we have some great restaurants from our alum chefs where you can order some delicious takeout as well!

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4/21/2020 0 Comments

Cinco De Mayo: All-Star Edition

Cinco de Mayo is almost here and we’re going to show you how to have a fun celebration right at home! We’ve got you covered with a full course meal which includes a side, meat and meatless entree, and a dessert. Can’t forget about the MUCH-needed cocktail either! Whether you celebrate Cinco de Mayo or not, below are some delicious must-try recipes from our alum chefs.

Yucatan Guacamole – Chef Stephanie Izard

Ingredients:

3 ripe avocados
Juice 1 lime
2 tbsp This Little Goat Went to Yucatan
½ yellow onion, finely diced
1 roma tomato, finely diced
½ jalapeno, seeded and minced
2 tbsp chopped cilantro

Directions:

Have the avocados and remove the pits.
Scoop the flesh into a large bowl.
Add the lime juice, Yucatan sauce and ½ tsp kosher salt.
Using a large fork or potato masher, mash the avocados until dip reaches desired consistency.
Fold in the onion, tomato, jalapeno, and cilantro until well combined.
Let sit for at least 20 minutes, allowing the flavors to meld.
Season to taste with salt and pepper.
Add more sauce if desired.
Serve chilled or at room temperature.

See the recipe on This Little Goat.

Carne Asada Tacos – Chef Ray Garcia

Ingredients:

1/2 cup (4 fl. oz./125 ml) beer, preferably a white ale
2 Tbs. piloncillo
1 Tbs. dry mustard
3/4 cup (6 fl. oz./180 ml) orange juice
5 Tbs. (3 fl. oz./80 ml) tamari
1 tsp. liquid smoke
1 lb. (500 g) skirt or flank steak
1 yellow onion, thinly sliced
2 serrano chiles, sliced into rings
1 orange, cut into 1/2-inch (12-mm) slices
1/2 cup (1/2 oz./15 g) fresh cilantro leaves
Kosher salt

For the salsa:

3 plum tomatoes
1 red onion, peeled and halved
10 garlic cloves
12 árbol chiles
1/2 cup (1 oz./30 g) chopped fresh cilantro
1/4 cup (2 fl. oz./60 ml) water
2 Tbs. fresh lime juice
Kosher salt

For the pico de gallo:

2 cups (12 oz./375 g) cherry tomatoes, quartered
1/4 cup (1 1/2 oz./45 g) finely diced yellow onion
1/4 cup (1/2 oz./15 g) chopped fresh cilantro
2 serrano chiles, thinly sliced into rings
3 Tbs. fresh lime juice
Kosher salt

8 handmade or purchased corn tortillas

See Directions on Williams Sonoma.

Zucchini Pizza Tacos – Chef Tim Love

Ingredients:
Pizza Shells:

2 ⅔ cups warm water (105°F)
2 tablespoons granulated sugar
4 ½ teaspoons active dry yeast
7 ½ cups all-purpose flour
1 tablespoon kosher salt
6 tablespoons extra-virgin olive oil
Salt and pepper

Mini Pizza "Tacos":

1 15 ounce carton whole-milk ricotta cheese
3 pounds zucchini
Ranchero Sauce (see recipe)
1 pound fresh mozzarella cheese, sliced
1 cup shaved red onion
30 squash blossoms (optional)
1 bunch fresh chives, cut in 2-inch lengths
Crushed red pepper

See directions on Better Homes & Gardens.
Chef Tim Love’s signature Cucumber Margarita can be found on the Food website.

Polvorones – Chef Duff Goldman

Ingredients:

20 ounces All Purpose Flour
7.5 ounces Powdered Sugar, plus more for tossing
10 ounces Toasted Pecans, chopped
1 tablespoon + 2 teaspoons Vanilla Extract
5 sticks Unsalted Butter, softened
1/4 tsp. Kosher Salt

Directions:

Preheat your oven to 350 degrees Fahrenheit.
In a stand mixer with the paddle attachment, cream the butter, sugar, salt, and vanilla extract.
Add the flour in a few additions until completely combined.
Add the pecans until combined.
Using a small ice cream scoop, scoop rounds onto a sheet tray lined with parchment paper, 2 inches apart.
Bake for 14-18 minutes.
Let cookies cool for exactly 4 minutes then toss in powdered sugar.

See the recipe on Chef Duff’s website.

Kumquat Paloma – Chef Seamus Mullen

Ingredients:

2 oz tequila
2 Oz fresh squeezed grapefruit juice
4 kumquats, muddled with 1 drop of stevia
4 mandarin slices
Sea salt and Chile rim
Soda floater

See the recipe on Chef Seamus’ Instagram.

Now, who’s ready to dip into that guac!? Yum!

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4/20/2020 1 Comment

Banana Bread and Dessert

Banana bread is all the rage right now and if you’re like us, you’ve been meaning to make some yourself. We’ve made it easy by showing you some delicious variations of banana bread and other banana recipes from our alum chefs! Time to satisfy your craving and get crafty in the kitchen!

Banana Bread – Chef Ludo Lefebvre

Ingredients:

8 oz. Butter
1.5 cups Sugar
4 Eggs
4 Ripe bananas, smashed
1.5 Cups All-purpose flour
1.5 tsp Baking soda
1 tsp Kosher salt
4 oz Butter, melted
Sliced bananas, to garnish as needed

Instructions:

Preheat oven to 425 degrees Fahrenheit.
Brush melted butter on the inside of your fry pan.
In a stand mixer, cream the butter and sugar until pale and fluffy.
On medium-low speed, add eggs and turn off the mixer to scrape down the sides of the bowl.
Add the smashed bananas and continue mixing.
Scrape down the sides of the bowl.
Add the dry ingredients (all-purpose flour, baking soda, kosher salt) and continue mixing until the batter is well combined.
Pour the batter into the pan to fill half-way.
Place on a sheet pan and bake in the oven for 10 minutes.
Remove and top with sliced bananas if you like.
Continue baking for 30 minutes.
Brush with melted butter to finish.

See the recipe on Chef Ludo’s website!

Mrs. Hollingsworth Classic Banana Bread – Chef Tim Hollingsworth

Ingredients:

1 cup sugar
1/3 cup butter (softened)
2 each eggs
4 ripe bananas mashed cut into pieces
1/3 cup water
1 2/3 cup flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

Instructions:

Preheat oven to 350
Cream your sugar and butter
Beat your eggs in until fluffy
Add bananas and water and continue to beat for 30 seconds on high
Add all your dry ingredients and mix until incorporated (use spatula to mix in any remaining flour from the edges of the bowl)
Prep your baking dish with non-stick or butter and flour
Pour into terrine dish or an oven safe baking dish
Bake for 50-60 minutes

Optional: Bake with lid on for the first 20 minutes

Check out Hollingsworth House for the full video!

Banana Bread – Duff Goldman

Ingredients:

500g all purpose flour
10g olive oil
Pinch of salt
1 tsp cinnamon
2 sticks of butter
150g brown sugar
8 washed bananas
4 eggs
150g yogurt
2 tsp vanilla
200g nuts

Makes 2 loaves

Bake at 350 degrees for 60-63 minutes

For directions, check out Chef Duff’s Instagram story highlight!

Banana Blackberry Brown Butter Muffins – Chef Stephanie Izard

Ingredients:

160g all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1.5 teaspoon spice
100g dark brown sugar
240-150g (3 small) old bananas
70g Greek yogurt
2 eggs
1 teaspoon vanilla extract
60g melted butter (room temperature)
230g sourdough starter
1 half pint blackberries (if big, half them)

Ingredients for Muffin Topping:

110g dark brown sugar
110g sugar
190g cold brown butter chunks
330g all purpose flour
10g salt

For directions, check out Chef Stephanie’s Instagram story highlight!

Banana Pudding – Chef Eunji Lee

Ingredients:

20g sugar
60g milk
220g banana
60g heavy cream
3 egg yolks
120g cream

For directions, check out Chef Eunji’s Instagram story highlight!

BONUS: Bananas are great with pancakes too! See the recipe below for a special breakfast treat:

Gluten Free Banana Pancakes – Chef Nyesha Arrington

Ingredients:

2 cups gluten free flour
2 cups oat milk
3 eggs, separated
2 tsp baking powder
1 tsp baking soda
2 tb coconut oil
2tb sugar
1/4 Himalayan pink salt
1/8 tsp cinnamon
Lemon zest
3ea baby bananas
1 tb vanilla
1 vanilla bean

For directions, check out Chef Nyesha’s Instagram story highlight!

Time to get bananas in the kitchen and start baking!

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4/8/2020 0 Comments

Easy Lunch Recipe Ideas to Make at Home

Running out of lunch ideas? We feel you! Coming up with different lunch ideas can sometimes be a challenge. Ditch the dinner leftovers and those store-bought salads and check out these easy lunch recipe ideas from some of our alum chefs!

Filled Squash – Chef Seamus Mullen

Ingredients:

4-6 Squashes
Your choice of filling

Example: seaweeds, mushrooms, caramelized onions, rotated seeds, a good sheep’s feta
Directions:

Cook the squash
Hollow squash
Scoop out the guts
Layer in your favorite finely chopped ingredients

Check it out here.

“Tosta” de Avocado – Chef George Mendes

Ingredients:

Heavily charred sourdough bread
Extra virgin olive oil
Lime
Sea salt
Rustic leaves of parsley and cilantro
Optional: add some tuna confit to it

Check it out here.

Yucatan Bean Salad – Chef Stephanie Izard

Ingredients:

2 Tbsp mayonnaise
1 Tbsp fresh lime juice
2 Tbsp of her sauce “This Little Goat went to Yucatan”
2 cups mixed precooked beans (three different kinds of beans of your choice)
1 cup cherry tomatoes, quartered
½ red onion, small dice
¼ cup pepitas toasted (pumpkin seeds)
¼ cup chopped cilantro
Kosher salt

Directions:

In a large bowl, whisk together the mayonnaise, lime juice, and Yucatan sauce.
Add the beans, tomatoes, red onion, pepitas, cilantro, and ½ tsp salt.
Mix well to combine and season to taste with salt

Check it out here.

Easy Homemade Chili – Chef Michelle Bernstein

Ingredients:

Rancho Gordo Beans
1-pound ground beef
1 yellow onion
Green pepper minced
Garlic
Cumin
Chipotle powder
Cayenne
Smoked paprika
Tomato paste
Oregano
Canned tomatoes
Chilies
Chicken stock

Click here to see the step-by-step process.

Warm Salad – Chef Teresa Montano

Ingredients:

Sautéed rapini
Dandelion
Charred snap peas
Roasted peppers
Marinated onion
Marinated artichoke
Heirloom tomato
Fingerling potato
Boiled egg
Piparras
Parmesan
Boquerones
Dress with an anchovy and garlic dressing

Check it out here.

Now is the perfect time to step up your lunch game after all!

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4/8/2020 0 Comments

Garlic Recipes You NEED to Try

Calling all garlic lovers! Garlic infused meals are not only delicious but add so much flavor that they leave us wanting more! Who else can’t get enough of some soft, buttery, garlic bread? Yum! We have put together some delicious recipes from some of our favorite alum chefs using garlic to celebrate National Garlic Day!

Rosemary-Garlic Potato Bread – Chef Duff Goldman

Ingredients:

2 large russet potatoes, well baked and still warm (instructions below)
1 garlic head, roasted and still warm (instructions below)
2 (¼-ounce) envelopes active dry yeast
2 cups warm water
2 tablespoons sugar
3 tablespoons olive oil, plus extra for brushing
2 tablespoons kosher salt, plus more for sprinkling
4 cups all-purpose flour, plus more as needed
4 cups bread flour
1½ tablespoons chopped fresh rosemary

Equipment:

Stand mixer
Medium bowl
Plastic wrap
Baking sheet
Pastry brush
Knife
Wire rack

For the full recipe and directions click here.

Potato Gratin – Chef Ludo

Ingredients:

5 Garlic cloves, divided
1T Unsalted butter, room temperature
2 Medium shallots, quartered through root ends
2.5 Cups Heavy cream
1T Kosher salt
1 tsp Black pepper, freshly ground
1T Fresh thyme leaves, plus more for garnish
4lbs Russet potatoes, peeled and thinly sliced on a mandolin
3oz Gruyere cheese, finely grated
1oz Parmesan cheese, finely grated

Directions:

Preheat oven to 325° Fahrenheit. Slice 1 garlic clove in half and rub the inside of a shallow baking dish with the cut sides. Spread the unsalted butter completely over the inside of dish.
In a small saucepan, bring the quartered shallots, cream, salt, pepper, 1 tablespoon of thyme, and the remaining 4 garlic cloves to a simmer in a small saucepan over low heat. Cook until the shallots and garlic are very soft, about 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
Layer the potato slices in a prepared dish. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, about 60 minutes. Let cool.
Place rack in highest position; heat broiler. Remove foil and top the potatoes with Gruyère and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. Serve topped with more thyme leaves.

See recipe here.

Seared Shrimp with Toasted Garlic Pimento – Chef George Mendes

Ingredients:

Olive oil as needed
20 ea. 20/30 count shrimp, peeled and de-veined
6 garlic cloves, minced
1 1/2 teaspoons pimenton (sweet smoked paprika)
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1/2 teaspoon lemon juice

Directions:

Heat a medium size skillet over high heat.
Lightly coat the bottom with the olive oil until lightly smoking.
Add half of the shrimp in a single layer.
Let cook until golden and orange about 10 seconds per side. Repeat with the remaining shrimp.
Reduce the heat slightly and add a 1/4 cup more of olive oil.
Add the garlic and cook, stirring, until light golden but not browned, about 2 minutes.
Stir in the pimenton, then return 1/2 of the shrimp to the pan.
Adjust the heat to bring the oil to a slow bubble and poach the shrimp for 30 seconds until just cooked.
Fold in 1/2 of the parsley, cilantro, and lemon juice.
Spoon the shrimp out and repeat with the other half.
Divide the shrimp among four serving plates.
Spoon the pan sauce with the garlic and herbs over the shrimp and serve!

Check it out here.

Red Texas Chili – Chef Tim Love

Ingredients:

4 medium onions, minced
2.5lbs lean beef brisket or equivalent beef cut, rough chopped
¼ cup oil
3 cloves garlic, minced
1tbs guajillo chili, ground
1tbs chipotle chili, ground
32oz San Marzano diced tomatoes, canned
1tbs cumin
1tsp salt
1tbs oregano
1tbs dry mustard
1oz tequila
1 can Lone Star beer
3oz red chili powder
2 cups beef stock
3 serrano peppers, sliced
20 tortilla chips, ground fine
1 package saltines

Directions:

Brown onions and beef in a large pot or Dutch oven
Stir in garlic, serranos, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder, and beef stock
Wait 15mins, then add ground dry chilies and cumin
Bring to a boil, then reduce heat and simmer 2hrs
Add ground chips and stir well
Simmer for 30mins more
Serve with saltines

Or you can order it for pick up from Lonesome Dove Austin here.

Time to get cooking and be ready to smell all that yummy garlic!

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4/7/2020 0 Comments

Easy Recipes to Try with the Kids

Cooking with your kids is not only a great way to keep them busy, but also a great way to spend some quality time together! Whether you’re making some delicious pastries, or making a meal for breakfast, lunch or dinner, cooking can be fun, exciting, and can spark lots of creativity. Below are a few recipes from our alum chefs for you and your kids to try!

No Box Mac & Cheese – Chef Timothy Hollingsworth

Ingredients:

3 Cups Grated Monterey Jack Cheese
3 Cups Grated Cheddar Cheese
1 Cup Heavy Whipping Cream
9 TBSP Butter
1/3 Cup Flour
3 Cups Milk
Salt
Pepper
Aleppo Pepper
Chopped Chives
Breadcrumbs
Big Shell Pasta

Directions for Béchamel Sauce:

In a large pot melt 6 TBSP butter.
Add flour and cook out for 4-5 minutes.
Add milk and let simmer for 5 minutes.
Add Salt, Pepper and Aleppo Pepper to taste.
Add Cheese and heavy cream whisking occasionally to emulsify.

* A stick blender is optional to remove any graininess.
Directions for Breadcrumbs:
In a pan, toast breadcrumbs with remaining 3 TBSP butter.
Procedure:

Pre-heat oven to 350 Degrees.
Add cooked pasta to your pot of Béchamel sauce and mix.
Transfer to an oven safe pan and add your toasted breadcrumbs.
Bake for 15 minutes.
Garnish with chopped chives.

Check out the video of Chef Timothy Hollingsworth and his kids making this delicious recipe here.

Little Goat Diner Pancakes – Chef Stephanie Izard

Ingredients:

200 Grams Sourdough Starter
3 eggs
200 Grams All Purpose Flour
69 Grams Canola Oil
20 Grams Melted Butter
80 Grams Sugar in the Raw
1 Teaspoon Vanilla
1 Teaspoon Salt
3 Grams Baking Soda
6 Grams Baking Powder
300 Grams Buttermilk

Directions:

Mix all ingredients and whisk.
Use a spoon to transfer to pan
Wait until pancakes start to bubble then flip.

Her son absolutely loves them! Check it out here.

Orange Madeleines – Chef Ludo Lefebvre

Ingredients:

4 ¾ Ounces unsalted butter
2 Tbsp pure honey
3 Large eggs
4 Ounces caster sugar
½ Ounce light brown sugar
4 ¾ Ounces self-rising flour, sifted
5 Whole orange zest
1 Whole lemon zest

Directions:

Melt the butter and honey in a saucepan and simmer until golden brown. Leave to cool.
Whisk the eggs, caster sugar and brown sugar together for 8-10 minutes in a stand mixer, until the mixture has tripled in volume and looks like a “ribbon” when the whisk is lifted.
Fold the sifted flour and melted butter through the egg mixture until it is all incorporated, then add the orange and lemon zest. Pour into a plastic container and rest in the fridge for 3 hours.
Grease the madeleines molds with butter, then dust with flour.
Pour the madeleine batter in each mold and cook at 375 degrees Fahrenheit for 12 to 15 minutes, until firm and golden gold.

Check out the fun video of Chef Ludo and his son Luca making them here.

Biscuits – Chef Ravi Kapur

Ingredients:

4 ½ Cups flour
2 Tablespoons baking powder
3 Tablespoons sugar
2 Tablespoons salt
8 Tablespoons butter
1 ½ Cups buttermilk
4 Tablespoons melted butter to brush them with

Directions:

Preheat oven to 450 degrees
Mix all ingredients (except melted butter) to make dough
Knead dough
Roll dough and use a biscuit cutter (or circle cookie cutter)
Place biscuits on a cookie sheet and coat with melted butter
Bake for 10 minutes or until golden brown

Check out Chef Ravi Kapur and his son’s biscuit making competition here.

Sugar Cookies – Chef Duff Goldman

Ingredients:

¾ Cup (150 grams) sugar
½ Cup (113 grams) butter
1 Each egg
1 Teaspoon (5 grams) vanilla extract
1 ⅓ Cups (200 grams) all-purpose flour
1 Teaspoon (4 grams) cream of tartar
½ Teaspoon (3 grams) baking soda
Pinch of kosher salt

Directions:

Preheat your oven to 350 degrees.
In a stand mixer with the paddle attachment, cream the butter and the sugar on medium high until it’s light and fluffy.
Add the egg and mix to combine.
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
Add the flour to the stand mixer and mix on low speed until a nice dough forms. Let chill for 15 minutes in the fridge.
Cover two sheet pans with parchment.
You can either roll the dough out with a rolling pin to 1/4 inch thickness and cut out your favorite shapes with a cutter or paring knife or you can roll 1- to 2-inch balls with your hands. Then arrange them on the sheet pans with enough space so the cookies can spread without running into each other.
Bake for 14-18 minutes, until the cookies are about to brown. Cool the cookies on a wire rack completely before decorating with royal icing, frosting, or whatever you choose!

Check out the recipe here.

Now it’s time for you and your little one to become all-star chefs of your own! Happy cooking!
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YOUR CART

Snack Recipes for Quarantine

Immune Boosting Recipes

Date Night at Home

Cinco De Mayo: All-Star Edition

Yucatan Guacamole – Chef Stephanie Izard

Carne Asada Tacos – Chef Ray Garcia

Zucchini Pizza Tacos – Chef Tim Love

Polvorones – Chef Duff Goldman

Kumquat Paloma – Chef Seamus Mullen

Banana Bread and Dessert

Banana Bread – Chef Ludo Lefebvre

Mrs. Hollingsworth Classic Banana Bread – Chef Tim Hollingsworth

Banana Bread – Duff Goldman

Banana Blackberry Brown Butter Muffins – Chef Stephanie Izard

Banana Pudding – Chef Eunji Lee

Gluten Free Banana Pancakes – Chef Nyesha Arrington

Easy Lunch Recipe Ideas to Make at Home

Filled Squash – Chef Seamus Mullen

“Tosta” de Avocado – Chef George Mendes

Yucatan Bean Salad – Chef Stephanie Izard

Easy Homemade Chili – Chef Michelle Bernstein

Warm Salad – Chef Teresa Montano

Garlic Recipes You NEED to Try

Rosemary-Garlic Potato Bread – Chef Duff Goldman

Potato Gratin – Chef Ludo

Seared Shrimp with Toasted Garlic Pimento – Chef George Mendes

Red Texas Chili – Chef Tim Love

Easy Recipes to Try with the Kids

No Box Mac & Cheese – Chef Timothy Hollingsworth

Little Goat Diner Pancakes – Chef Stephanie Izard

Orange Madeleines – Chef Ludo Lefebvre

Biscuits – Chef Ravi Kapur

Sugar Cookies – Chef Duff Goldman

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Follow us for the latest updates!

YOUR CART

Yucatan Guacamole – Chef Stephanie Izard

Carne Asada Tacos – Chef Ray Garcia

Zucchini Pizza Tacos – Chef Tim Love

Polvorones – Chef Duff Goldman

Kumquat Paloma – Chef Seamus Mullen

Banana Bread – Chef Ludo Lefebvre

Mrs. Hollingsworth Classic Banana Bread – Chef Tim Hollingsworth

Banana Bread – Duff Goldman

Banana Blackberry Brown Butter Muffins – Chef Stephanie Izard

Banana Pudding – Chef Eunji Lee

Gluten Free Banana Pancakes – Chef Nyesha Arrington

Filled Squash – Chef Seamus Mullen

“Tosta” de Avocado – Chef George Mendes

Yucatan Bean Salad – Chef Stephanie Izard

Easy Homemade Chili – Chef Michelle Bernstein

Warm Salad – Chef Teresa Montano

Rosemary-Garlic Potato Bread – Chef Duff Goldman

Potato Gratin – Chef Ludo

Seared Shrimp with Toasted Garlic Pimento – Chef George Mendes

Red Texas Chili – Chef Tim Love

No Box Mac & Cheese – Chef Timothy Hollingsworth ​

Little Goat Diner Pancakes – Chef Stephanie Izard ​

Orange Madeleines – Chef Ludo Lefebvre ​

Biscuits – Chef Ravi Kapur ​

Sugar Cookies – Chef Duff Goldman

Archives

Categories

Follow us for the latest updates!

No Box Mac & Cheese – Chef Timothy Hollingsworth

Little Goat Diner Pancakes – Chef Stephanie Izard

Orange Madeleines – Chef Ludo Lefebvre

Biscuits – Chef Ravi Kapur