Published: Jul 09, 2014 9:26 AM EDT

Strawberry Shortcake

1 ea. Orange pistachio biscuits 70° (assoc. recipe)
2 oz. fl. Chantilly cream 41° (assoc. recipe)
3 oz. wt. Marinated mixed berries 41° (assoc. recipe)
Pinch Decaf espresso grounds
1 Tbsp. Roasted pistachios, 1⁄4" rough chopped (see note below)
1 ea. Mint sprig
1 shake Powdered sugar

*Note: to roast pistachios, place on a sheet pan and bake in a 350° double convection oven

1. Cut biscuit in half and microwave for 20 seconds
2. Place bottom piece in center of chilled boat dish and reserve top portion
3. Place Chantilly cream over biscuit allowing it to spill out on each side
4. Stir marinated fruit and then place both fruit and some juice on top of cream
5. Sprinkle with coffee grounds and pistachios
6. Place other half of biscuit on top
7. Place mint sprig on left top corner
8. Sprinkle powdered sugar on top

Orange Pistachio Biscuits

2 1⁄4 lbs. A.P. Flour
3.2 oz. wt. Granulated sugar
4 Tbsp. Baking powder
1 tsp. Baking soda
3 1⁄2 tsp. Kosher salt
1 1⁄4 lb. Butter, lightly salted, cold light 1⁄2 cubed
3 cups Buttermilk
3 1⁄2 cups Heavy cream
5 oz. wt. Pistachios, 1⁄4 rough chopped
4 Tbsp. Orange zest
24 seconds Pan coating
8 Tbsp. Granulated sugar

1 oz. Butter, lightly salted
1. Mix flour, sugar, baking powder, baking soda and kosher salt in Hobart mixing bowl
for one minute on speed #1
2. Add butter to mixer while it's running and mix for nine minutes or until looks like corn
3. Add buttermilk, heavy cream, pistachios and orange zest on small holes of box
grater then mix for 30-40 seconds until combined. Do not over mix. The mixture should look like slightly sticky bread dough.
4. Place a silpat on a sheet pan and place 24 each three-inch wide ring molds on pan
5. Spray each mold inside with pan coating
6. Using a #8 scoops, portion out scoops of batter in each mold
7. Lightly tamp sheet pan on table to settle dough in bottom of mold
8. Sprinkle each biscuit top with 1 tsp. granulated sugar
9. Bake in 400° double convection over set on high fan for six minutes
10. Turn the pan 180° and then continue to bake for six minutes until biscuits are golden brown
11. Once pulling from oven, immediately brush top of biscuits with butter

Enjoy five extravagant courses paired with vintage cocktails for $85

As a Friend of Fleming's, you're invited to an exclusive speakeasy cocktail dinner. For $85 per Guest, you'll enjoy five courses paired with five handcrafted cocktails (but you didn't hear that from us). Our Master Mixologist Charlotte Voisey and Executive Chef Russell Skall have prepared an evening of Roaring '20s decadence that you do not want to miss.

Join us for this private prohibition-inspired event on Friday, July 18, at 6:30 p.m. You'll receive a secret password to get in, but be sure to keep it under wraps. Roaring '20s attire is encouraged.