Southern Tide

1. In a pot put the vinegar to boil once it starts put the tarragon in there and turn it off, let it infuse, save vinegar, and use as base for the following mix.
2. Place all ingredients except oil in a blender and blend until smooth after that slowly add oil until emulsified.

1. In a bowl marinade the Tuna loins with 1 teaspoon of lemon olive oil, the lemon zest, salt and pepper, and reserve for 15 minutes.
2. Place an anti-adherent pan in high heat and seal the tuna loins on their 4 sides and put on the cooler for cut the heat.
3. Separate the fennel root from the stems and shaved the root.
4. Marinade the frisse lettuce with the green beans, fingerling potatoes, and grilled artichokes with the sherry tarragon vinaigrette and divided in 4 plates. Decorate with the egg slices and the shaved fennel root previously marinated on the sherry tarragon vinaigrette.
5. In a cutting board, slice the tuna in tataki style, serve next to the salad and decorate with fennel leaves and some lemon olive oil.

1. Heat sugar with half of milk until dissolve.
2. Combine the rest of the ingredients and mix using a hand blender/immersion blender.
3. Use half croissants and half Brioche bread.
4. Fill up pan nicely with bread and cover with liquid mixture.
5. Bake in water bath at 300F until mixture is set and there’s no more liquids (about 40 minutes).

1. Have an ice bath and set aside.
2. Cook first ingredients to light amber colored caramel, cook between 335 – 350F. (Anything above 350F considered burnt)
3. Heat heavy cream, vanilla extract, salt at the same time the caramel is in the making.
4. Once caramel is ready, pour hot cream over in thirds, to avoid the caramel to boil over the pot.
5. Once we have all the cream in the caramel, mix and once combined immediately transfer into the ice bath that we set aside in the beginning.
6. Cool down and set aside.

1. 1. In a Combine all ingredients and pour over pecans – Bake at 300F turning every 5 minutes until ready (when you crack one open it’s slightly golden inside).

To Assemble:
Place bread pudding into the plate, drizzle with caramel sauce, add rum roasted pecans and add ice cream.

Coastal Honey Bee
Serves 1

1.5 ounce Jalapeno Infused Blanco Tequila
0.5 ounce Banhez Mezcal
1 ounce Fresh Lemon Juice
1 ounce Agave Nectar (2:1)

Garnish: Lime Wheel
Glass: Double Rocks
Ice: Standard

1. Combine all ingredients in a shaker tin with ice, then shake for 4-6 seconds.  Double strain into a double rocks glass over fresh ice, then garnish and serve.