Recipes
Rooted in professional technique and designed for home cooks, Kai’s recipes focus on layered flavor and intentional cooking. Thoughtful ingredients, balance, and technique come together in each dish to make restaurant-quality cooking achievable at home.
Beer Brined Chicken Wings with Charred Scallion Ranch
I brine the wings in beer, honey, garlic, and thyme, then grill them until they develop the perfect char. The charred scallion ranch adds a creamy, smoky counterpoint to the juicy chicken.
Bulgogi Tacos with Kimchi Slaw
Charred, juicy bulgogi-marinated meat meets a tangy, spicy-sweet kimchi slaw. Wrapped in scallion or classic flour tortillas, it’s a perfect balance of heat, sweetness, and texture.
Grilled Octopus with Harissa Romesco
Slow-cooked octopus meets high-heat grilling for deep color and caramelized edges. Served with a smoky harissa romesco—made with roasted peppers, harissa and toasted hazelnuts—it’s savory, vibrant, and full of contrast.
Thai Grilled Skirt Steak with Herb Salad
Marinated in coconut milk, fish sauce, lemongrass, and spices, this skirt steak grills to a perfectly caramelized, smoky crust. The accompanying herb salad consisting of Thai basil, mint, and cilantro—adds brightness and lift to this flavorful dish.
Cheddar Scallion & Thyme Buttermilk Biscuits
Flaky buttermilk biscuits layered with sharp cheddar, fresh scallions, and thyme, baked over a layer of cheese that caramelizes into a crisp, savory crust. The bottoms turn into this golden cheese cracker, while the centers stay tender and buttery.
Crab Cake Benedict with Yuzu Kosho Hollandaise
A signature brunch favorite featuring a crisp crab cake on top of a house-made sourdough english muffin, finished with a silky yuzu kosho hollandaise. The sauce adds a subtle heat and complex citrus notes that brighten every bite.