Recipes
What if food wasn’t just nourishment—but a way to better understand the world around us? What if feeding someone, whether a loved one or a stranger, was one of the most sacred acts of connection we could offer?
We believe it is.
Food, at its best, invites us to slow down, to look closer, and to ask different questions. What grows here? Who raised it? What happens when we stop trying to control it—and simply listen?
This is where our journey begins: not with answers, but with curiosity. Let’s explore what happens when we keep it simple, and stay open to wonder.
Fish Sauce–Preserved Lemons
Preserved lemons are already a pantry treasure, but steeping them in fish sauce brings an unexpected depth that transforms everything it touches. Use the rinds to finish roasted vegetables, mix into grain bowls, or stir into yogurt sauces. The leftover fish sauce? It's pure liquid gold—try it in dressings, cocktails, or brushed onto grilled meats.
Steven’s Must-Have Table Sauce: The Secret Umami Boost
This simple yet transformative table sauce—crafted with floral olive oil, barrique-aged fish sauce, and verjus—adds a burst of umami to everything it touches. Born from curiosity and seasonal instinct, it’s Steven’s go-to for elevating even the simplest bites.
The Lake Effect: A Bold Cocktail with Third Coast Fish Sauce from Alto Pino
Alto Pino’s latest creation, The Lake Effect, proves that umami isn’t just for the kitchen. Featuring Third Coast Fish Sauce in a bold new cocktail, this recipe brings unexpected depth and savory intrigue to your glass—raising the bar for adventurous sipping.
Tagliatelle alla Bolognese | A Third Coast Superior & Alto Pino Collaboration
Featured on WDIO’s The Lift, this elevated Bolognese is a collaboration with Alto Pino; we traded veal for lamb, added a whisper of za’atar, and let the richness of Third Coast Superior shine. It’s a dish that honors tradition while telling a brand-new story—one bite, and you'll taste the difference.
Brian & Robert’s Sourdough Stuffing, Venison Sausage, and Winter Beets with Matsutake
The blustery weather conditions are stunting the fresh mushrooms, so Steven is offering a seasonal Northern Hemisphere recipe: Brian & Robert’s Sourdough Stuffing, Venison Sausage, and Winter Beets with Local Dried Matsutake.
1924 Wants Its Ceasar Back
Experience the evolution of Americana cuisine through one chef’s journey. Witness tradition meets innovation in the 2024 version of “The Dreaded Ceasar.”
What is Fish Sauce?
Experience the revolution of Third Coast Fish Sauce: a dynamic, polyapplicable ingredient ethically crafted from Lake Superior herring and hand-harvested sea salt. Join us in disrupting the conventional, fostering a collective commitment to regenerative practices.
Pasta Nero, Squid Ink Pasta Without Squid Ink
Craft squid ink pasta without the ink. Embrace a modern twist on tradition. Explore the art of fresh pasta making for a rich umami balance.
Northern Minnesotan Morels, Smoked Crappie & Risi Di Parmigiana
Explore Lake Superior's seasonal transition & culinary adventure with Minnesotan black crappie, black morels, and risotto.