This incredibly delicious cookie has no pork or salami in it, but get it’s name for its shape, which looks jut like a salami. Here is my version: chocolate studded with tea biscuits, almonds, and pistachios. It’s not too sweet and the nuts and cookies give it an irresistible crunch that will have you asking for a second slice to!

I’m always joking that I’d rather have cheese than chocolate for dessert. And this is my inspiration for this dish. It’s all in the presentation. Goat cheese is combined with a little Greek yogurt and herbs d’ Provence, then rolled into “truffles” and then coated with a variety of fun and different toppings. To serve them, we place them in little paper cups as you would a truffle. Serve with crostini’s or crackers, they are the perfect way to begin or end your meal.

“Semifreddo” translates into “slightly soft”. Semifreddos can be made with a variety of ingredients that span a wide range of flavor profiles. In this menu, we are making an Orange Pistachio Semifreddo. When you cut into it, there’s a soft, pillowy texture that is just dreamy. The combination of orange and Cointreau adds a sweet tartness. The pistachios add the perfect blend of crunchy saltiness that completely balances the pasta and fish courses, and is the perfect way to end a meal. 

A beautiful purée of celery root and fennel, two perfect winter root vegetables, that are cooked with leeks, garlic, stock and a little bit of milk, and then puréed into a beautiful soup that is creamy in taste but light on the calories. Top with a drizzle of pistachio oil and chopped pistachios that give it that elegant restaurant appeal.