Beyond The Bench

Bartender stirs a rich, amber cocktail on a wooden board, surrounded by bottles and fresh citrus garnish.
  • Recipes

Tournant's Spiced Old Fashioned

Jon Marquez

Tournant puts a farm-to-ice spin on the classic Old Fashioned, pairing bourbon, maple syrup, allspice dram, and bright citrus for a deeply aromatic winter cocktail. A balanced, modern take on...

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A hand slices a rustic, powdered-sugar-dusted fruit galette on a wooden board, revealing juicy red berries inside.
  • Recipes

Seasonal Fruit Galette

Jon Marquez

Learn how to make a seasonal fruit galette with buttery dough and customizable fillings for a festive, crowd-pleasing dessert.  

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Thinly sliced beet carpaccio on a wooden board, garnished with fresh blackberries and herbs for an elegant presentation.
  • Recipes

Beet Carpaccio

Jon Marquez

Earthy beets and creamy tahini come together in a vibrant, easy-to-prepare appetizer perfect for seasonal gatherings.

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A carpaccio dish on a rustic wooden table at sunset, with fresh herbs and cheese, evoking a serene outdoor dining experience.
  • Recipes

Eduardo Garcia's Carpaccio

Jon Marquez

Chef Eduardo Garcia’s carpaccio is a celebration of trim cuts, raw preparation, and hands-on butchery. Inspired by his early days in the kitchen, this recipe shows how simple ingredients and...

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Cast-iron skillet with colorful peppers, onions, and beans over glowing embers for a rustic fajita prep.
  • Recipes

Durrell Smith's Sharp-tailed Grouse Fajitas

Jon Marquez

Durrell Smith’s Sharp-Tailed Grouse Fajitas bring the spirit of the West to the plate, blending marinated grouse, fresh vegetables, and cast-iron cooking into a bold, colorful dish.

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