What’s on the Table

Audrey Marcum 6/2/26 Audrey Marcum 6/2/26

Chocolate Date Truffles with Nut Butter Filling

A rich, velvety dark chocolate shell gives way to a sweet, jammy Medjool date dough and a creamy nut butter core. These Chocolate Date Truffles are a healthy-ish indulgence. Made with melted ghee, pure vanilla, and robust dark chocolate, they are a freezer-ready treat that satisfies any sweet tooth.

Audrey Marcum 5/14/26 Audrey Marcum 5/14/26

Pickled Grapes (with a flavor variation)

Elevate the way you eat grapes! Whether you choose the bright, classic brine or the aromatic Chinese Five Spice version featuring toasted Sichuan peppercorns and star anise, these "flavor bombs" offer a surprising burst of acidity and spice that pairs perfectly with rich cheeses, fatty meats, and plenty of other things.

Audrey Marcum 5/6/26 Audrey Marcum 5/6/26

Tuna Tartare with Larb Topping

A bold, high-contrast appetizer that marries the buttery texture of sushi-grade tuna tartare with the vibrant, herbaceous crunch of a traditional Thai Larb.

Audrey Marcum 3/25/26 Audrey Marcum 3/25/26

Scallop Crudo with Confit Leeks, Pink Peppercorns, and Crispy Garlic

This elegant scallop crudo features salt-cured, sushi-grade scallops for a firm, buttery texture. Topped with leek confit, pink peppercorns, and golden garlic chips, it’s an impressive yet simple appetizer that balances silky fat with a sharp, citrusy finish.