This dish puts a fresh spin on a classic brunch favorite, blending bright citrus flavors with traditional curing techniques and a touch of chili for heat. Chef Gene Hall recommends using the freshest ingredients and planning ahead, as the salmon needs to cure for 24 hours.

A customer favorite, this dish features savory steak, crispy fries and a bright chimichurri made with confit garlic and fresh herbs.

This comforting dish balances creamy richness with the delicate flavors of seasonal ingredients. It makes an elegant first course or can stand alone as a satisfying vegetarian main dish. 

Chef John Fisher characterizes skirt steak as one of the best flavored steaks because of its intermuscular fat. “It’s really juicy,” he says, even if it’s overcooked. 

Gnocchi—Italian for dumplings—are ideal for chefs and home cooks who like to experiment with different flavor combinations. For a heartier dish, add your favorite cooked protein.

Lamb and mint are a traditional pairing. Adding mint to chimichurri brings a familiar yet slightly different vibrancy to chef John Fisher’s best-selling appetizer. 

Chef John Fisher often serves this dish to his staff prior to opening for the evening, during what’s called family meal in the restaurant business. “With all the citrus and fresh vegetables, it gives California vibes of being a little bit lighter and healthier,” he says.

Christian Novak, executive chef of Sunnyside Restaurant & Lodge in Tahoe City, based this recipe on his mother’s bolognaise. He typically serves it with pappardelle.