SALADS & SNACKS
Miso Soup
Tofu, Shiitake Mushrooms, Green Onions
(gluten-free)
Miso Soup is so warm and comforting — its savory, umami flavor complimented by the perfect little bites of tofu and seaweed in every scoop. My version of this often underrated soup begins with a dashi broth made in-house that is rounded out by fresh shiitake mushrooms from The Mushroom Factory in Magnolia, TX + tofu and green onions.
Onigiri
Rice, Nori, Pickled Plum, Shrimp Tempura
Onigiri (Japanese rice balls often wrapped in nori) are the perfect snack on the go or to pop in your mouth in front of your favorite Netflix show. I have created three versions of this Japanese comfort food — Shrimp Tempura, Pickled Plums, and Tuna with Kewpie Mayonnaise (if you haven’t tried this mayo yet you are in for a treat, all the chefs rave about it for a reason!)
PLATES
Yakisoba: Shrimp or Vegetarian
Noodles, Shrimp or Oyster Mushrooms, Stir-fried Vegetables
An iconic Japanese street food, Yakisoba is a classic noodle dish with a salty, sweet, and sour sauce. For this version, I will be using seasonal vegetables topped with shrimp. The vegetarian option will instead be topped with Oyster Mushrooms from The Mushroom Factory.
Eggplant Donburi
Eggplant, Rice, Green Onion, Crispy Garlic, Crispy Shallots
(vegan) (gluten-free)
Donburi rice bowls are another traditional Japanese comfort meal. There are a variety of donburi dishes across Japan, each differing in their toppings. Here, I have chosen to slice grilled eggplant coated with sweet soy sauce and serve the entire dish over a warm bowl of rice.
Drop Biscuit Chicken Pot-Pie
As temperatures promise to begin steadily dropping, my favorite season rolls in bringing all the hearty meals with it. This twist on a classic chicken pot pie is made with chicken from Hillside Cluckers, a flaky biscuit top instead of the traditional pie crust, and is filled with a creamy sauce of root vegetables and of course, peas!
Cauliflower Steak with Pumpkin Polenta + Greens
(vegan)
Inspired by the approaching fall weather, I have crafted a comforting dish that promises to be both light and hearty. I start with finely ground polenta and grated pumpkin that I cook together in the pot so that all the flavors marry harmoniously together, the pumpkin adding sweetness to the savory cornmeal. To finish the dish, I add marinated cauliflower steaks with caramelized onions and braised greens. All thats missing is a cozy sweater!
SWEET PLATES
Butter Cake with Orange Marmalade
What is more classic or comforting than pound cake? A staple in the South with versions popping up across the globe, I had fun this week creating a unique take that still boasts all the nostalgia you'd expect when sinking your fork into this dense cake. I start with a brown butter pound cake and finish it simply with orange citrus marmalade.
