SMOKING QUES AND HOW TOS

Welcome to your new favorite introduction piece on the oh-so delicious thing that we call barbecue! I’m going to walk you through some dos and don’ts when it comes to...

BUTTERMILK FRIED CHICKEN

The addition of rice flour to the dredge in this recipe creates a nice crisp double dredged breading.

RHUBARB COMPOTE ICE CREAM

We have a wild rhubarb plant growing behind an old building at Zapata, so last week I harvested some of the rhubarb and made a simple compote that goes great...

HARPER’S BERRY MUFFINS

These muffins work well with any type of juicy berries. The muffins look very impressive if you use a jumbo […]

SALTY FLATBREAD

This is the easiest and most versatile dough we work with at Zapata. We usually keep a batch of this […]

CARAMELIZED ONION TART

This onion tart is made up of two versatile parts, both of which can be adapted for many other uses.

ZAHAV HUMMUS

This hummus recipe is slightly modified from the incredibly popular Zahav cookbook by Michael Solomnov.

CLASSIC CORNBREAD

Anyone familiar with cornbread seems to have a preferred version, usually derived from the region they’re from or the type they grew up eating. This version seems to be a...

A CHARRED SALSA RECIPE

This salsa can be made two ways. One version is chunkier and only uses six ingredients. The second version is smoother, spicier, uses sevenish ingredients, and takes a few more...

SALTED BROWN BUTTER CHOCOLATE CHUNK COOKIES RECIPE

Our Zapata chef Chase Kelly bakes these cookies just before check-in and places them in guests’ rooms moments before their arrival so they’re greeted by the smell of freshly baked...

Cart

No more products available for purchase

Your cart is currently empty.