Series

The house had been in Donna Alford's family for almost 100 years -- until Jack B. Wolfe came along.

Ladies as our bodies change, so do our risk factors. How menopause raises your risk for heart disease and what you need to know to protect yourself.

Hamachi Crudo Japanese Yellowtail, orange segments, yuzu vinaigrette, pickled fresnos, cilantro coconut cream, chili oil, white sesame Scallops Pan seared sea scallops saffron risotto with asparagus, heirloom tomato, and charred corn, chimi rojo, trout roe, fresh picked pea tendrils. PREPARATION Hamachi Crudo Yuzu Vinaigrette 95g chopped shallots 50g dijon mustard 7g tarragon 200g rice wine vinegar 200g yuzu juice 1200g blended oil Take all ingredients except for the oil, and blend using a food processor until it forms a paste for your base. On a low speed, blend while drizzling in oil slowly to emulsify to desired viscosity. Salt to taste. Cilantro Coconut Cream 300g lime juice 1 - 16oz can of coconut milk 200g water 150g cilantro 60g honey 300g shredded coconut 18g maldon salt 75g blended oil Combine all ingredients in a food processor and blend until well incorporated. Strain mixture through a fine mesh strainer or a chinoise. Let set and chill before use. Pickled Fresnos ratio 2-2-1 white wine vinegar (2) water (2) sugar (1) 1 sprig thyme 1 TBSP black peppercorns 1 lb sliced fresnos (rings) Bring white wine vinegar, water, and sugar to a boil. Strain pickling liquid through a fine mesh strainer or chinoise over top of the sliced fresnos. Chill immediately, let pickle over-night. Hamachi (sliced thin into 1/16 or desired thickness) On a chilled plate, dress with the cilantro coconut cream, yuzu vin, chili oil. Take sliced hamachi and season with white sesame seed and maldon salt. Plate up how you'd like, garnish each slice of hamachi with one orange segment, pickled sliced fresno, and some micro cilantro so you get the perfect bite each time. Scallop 6oz U10 scallops Risotto 2 cups arborio rice 1 Spanish yellow onion, small diced 1 tablespoon minced garlic 1.5 qts chicken stock 4 saffron threads 1/4 cup white wine 1/2 qt heavy cream 1/4 cup shredded parmesan 1 pt sliced heirloom cherry tomatoes 1 cup sliced asparagus 3 TBSP chimichurri lemon juice to taste salt to taste Smoked salmon roe and pea tendrils for garnish Take diced onions and sweat until translucent, then add garlic until you can smell its perfume. Add arborio rice and stir until rice is toasted. Add white wine to deglaze and reduce until dry or au sec (dry). Add chicken stock in 3 additions allowing rice to absorb the stock before adding more. Once arborio rice is cooked, set aside. In a separate pan, on medium heat, add 2 tbsps of oil and sear/blister tomatoes and asparagus, add the cooked rice, salt and mix well. Deglaze again with a tbsp of white wine, then add chimichurri. Once wine is reduced, add heavy cream and simmer low until the rice absorbs the 50% of the cream. Then add cheese and stir in until melted. Season to taste with lemon juice and salt. In another pan, on medium high heat, add a tbsp of oil and sear your scallops, once a nice crust is formed you will flip scallop and immediately add in 2 tbsps of butter and baste to desired cookness. Plate up