serves 8

meyer lemon buttermilk cake
(yields about 8 portions)

8 oz. butter
2 cups sugar
4 eggs
2 yolks
1 ¼ cups buttermilk
3 cups flour
4 ½ tsp baking powder
1 vanilla bean
zest of 4 meyer lemons

1. cream butter and sugar with zest and vanilla bean.
2. mix in the eggs and yolks.
3. combine the flour and baking powder in a separate bowl.
4. incorporate the dry ingredients and the buttermilk, alternating dry with buttermilk starting and ending with dry.
5. bake in a 9×11 pan at 350 for 10 minutes, rotate, and bake for another 10 minutes until toothpick comes out clean

graham cracker
(yields 1 average cookie sheets)

1 1/4 cups flour
1/2 cup dark brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 3/4 oz butter
2 1/2 tbsp clover honey
2 1/2tbsp whole milk
1 tbsp vanilla

1. put all dry ingredients in to a mixer
2. cut the butter in with the paddle attachment until the mixture resembles a fine meal.
3. add milk and honey
4. mix until dough comes together
5. roll out thin (to a good “cracker” thickness), brush with brown butter, sprinkle with salt and pepper and place onto a cookie sheet.
6. bake at 350 for about 10 minutes until deep golden brown
7. once out of the oven, let cool and put into a food processor to grind to a rough crumble

black pepper buttermilk panna cotta
(yields about 2 cups)

1/4 quart (1 cups) cream
2 tbsp sugar
1 1/2 sheets gelatin
1/4 vanilla bean
2/3 tsp ground black pepper
2/3 cups buttermilk

1. combine and heat the cream and sugar
2. add the gelatin and vanilla bean to the cream and sugar
3. cool the cream mixture, and once it has been cooled whisk in the buttermilk and pepper

poached rhubarb
(yields about 2 cups)

1 cups sugar
1 cups water
1/2 tsp mirin
1/2 tsp rice wine vinegar
dash salt
1/2 quart (2 cups) chopped rhubarb

1. simmer the liquid ingredients
2. add rhubarb and cook until there is still some crunch in the rhubarb.


at the restaurant i like to use mason jars to serve the dish in to keep it fun & casual. but just use any one of your favorite bowls, plates, or jars to serve.

for a 16oz container:
1. put 2 tablespoons of the rhubarb on the bottom
2. cube the cake into 1/2 inch pieces and put about 5 cubes of cake in the jar
3. next, add a scoop of your favorite lemon sorbet
4. place 2 tbsp more rhubarb on top of the sorbet
5. crumble graham cracker on top, about 2 tablespoons
6. spoon panna cotta to finish and add a sprinkle of black pepper

if you feel like garnishing, the garnish we use at the restaurant is just basically a little bit of each piece of the desert you can use for a garnish (i.e. cake, rhubarb, graham cracker, etc.)