Personal Chef Cornelius

Roasted squash puréed with fall-esc aromatics, spices, and double cream. The soup is finished with crème fraîche, toasted pumpkin seed, and my homemade togarashi spice. This dish can be made vegan.

Bone-in short rib braised low and slow for three days straight until fork tender and succulent like a medium-rare steak.

Basque AKA Burnt cheesecake is deeply brûléed created a soft and creamy texture with caramel and nutty tones to contrast from your typical cheesecake. I love serving this with dulce de leche.