Chef Alec Weaver may have grown up in Topeka, where his dad is the owner of Lonnie Q’s BBQ, but he is inspired by New Nordic Cuisine based on foraging and hunting. Now, he works at Anousone and Solstice, both concepts in Strang Hall.

“It’s the idea of taking things close to you and figuring out what you can do with them to create something beautiful,” Alec said “For this dinner, I started to think about my own history, and where I grew up, and the things that inspire me.”

Alec created a primal storyline for his upcoming six course chef experience with pairings tonight, Mon., June 27. The menu includes a matcha sponge cake with Dutch cocoa “soil” for a bittersweet end.

We think you should give it a try at home. Here’s what you need to get started.

Matcha Sponge Cake with Black Sesame Custard, Redberry Reduction and Dutch Cocoa “Soil”

Spongecake

Makes 6 cupcakes

1 cup all-purpose flour
3/4 cup granulated sugar (caster sugar works best if you have it)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon matcha
1/2 cup whole milk, at room temperature
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup olive oil

Equipment:

Cupcake pan
Whisk and mixing bowl or stand mixer

How to prepare:

Preheat oven to 350 degrees and liberally grease the cups of your cupcake pan.
Whisk together flour, sugar, baking powder, baking soda, salt, and matcha in a large bowl or stand mixer.
Add milk, vanilla, eggs and oil, and gently stir until your batter is smooth. Fill the cups of your pan two-thirds full.
Bake for 12-14 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for five minutes before moving them to a cooling rack to finish cooling.

(Note: Matcha will oxidize over time and turn your cupcakes brown. This does not affect the flavor but If you would like your cupcakes to remain vibrant green, it is best to serve them ASAP.)

Black Sesame Frozen Custard

Makes 1 pint

6 large egg yolks
6 tablespoons sugar
1 cup whipping cream
1 cup whole milk
1 teaspoon vanilla extract
2 teaspoons ground black sesame seeds

Equipment:

Saucepan
Ice cream maker
Whisk and mixing bowl
Spoon

How to prepare:

Cream yolks and sugar in a mixing bowl until the eggs have lightened in color and no granules of remain.
In a saucepan, heat cream, milk, and extract until simmering, reduce heat.
Gently ladle hot milk mixture into creamed eggs and whisk to temper with each ladle.
Return tempered egg mixture to saucepan and gently heat, stirring constantly until the mixture has thickened to coat the back of a spoon. Allow mixture to cool to room temperature.
Whisk in sesame seeds.
Place custard mix in ice cream maker and follow manufacturer’s directions.

Redberry Reduction

Makes approximately 1 cup

1 cup red berry jam (raspberry, strawberry, lingonberry, etc.)
1/3 cup water
Sugar, to taste as needed

Equipment:

Saucepan

How to prepare:

Combine jam and water in a saucepan and simmer until the mix coats the back of a spoon.
Adjust with more or less water, depending on jam consistency, use sugar to add back sweetness lost by dilution, and allow to cool in fridge.

Dutch Cocoa “Soil”

Makes approximately 3 cups

1 cup granulated sugar
1 cup all-purpose flour
1 cup cocoa powder
2/3 cups melted butter

Equipment:

Mixing bowl and whisk
Baking sheet

How to prepare:

Preheat oven to 350 degrees.
Mix all ingredients until the mixture has the exact same consistency as wet sand.
Place soil on parchment-lined baking sheet and bake for 10 minutes or until larger chunks of soil become dry and crumbly.

(Note: You will have leftover “soil” to use with other desserts calling for a crumble topping or sprinkled topping, such as a parfait. Store excess in a freezer bag for up to three months.)

Still want Chef Alex to cook for you? You’re in luck. Check out their upcoming six course dinner event featuring the matcha sponge cake on Mon., June 27. Tickets start at $100.

Grab your ingredients the local way by stopping by the farmers markets around the metro.