Behind the scenes — setting up for a multi-day Passover program in Long Branch.

House-cured salmon with dill and black pepper. Three days of patience, one perfect bite.

Sukkot dinner under the stars. There's nothing like cooking for a sukkah full of guests.

Table set for the first seder night. The calm before 40 dishes.

Full spread for a 14-guest Shabbat dinner. Every dish tells a story.

Tuna tartare on ceramic spoons. Perfect passed appetizer for a cocktail hour.

Fresh crudo with citrus and microgreens. When the fish is this fresh, keep it simple.

48-hour braised brisket. Low and slow is the only way.

Cedar plank salmon with honey-garlic glaze. This one disappeared in minutes.

Herb-crusted rack of lamb with rosemary jus. A Passover classic that never gets old.