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Gazpacho WIth Cucumber Fritz
10 oz. Flat Iron Steak
Passion Fruit Glazed Kona Kampachi with Matignon Vegetables and Parmesan Crisp
Mint & Grapefruit Fruit Espuma
King Crab Raviolis in Lobster Creole Sauce and Braised Cipollini Onions
Cornish Sea Bass with Tempura Fried Sun Chokes and Taro Vinaigrette
Thai Paella
Apricot Glazed Halibut with Cranberry Chutney and Roasted Red Potato Sofrito
Venison Wellington
Rabbit Loint Cigars
Chicken Confit Tea Sandwich with Dill and Roasted Onion Cream Spread
Gala Apples, Hickory Smoked Bacon, Carmelized Onions and Ile De France Cheese on Foccacia Panini
Black Mussels and Blue Crab
Cherry Glazed Pork Chop with Red Wine Cranberry Chutney
French Airline Chicken Breast with a Cherry Pinot Sauce
Tequila-Ancho Spiced Shrimp
Green Pea Risotto With Asiago Cheese
Tomato Crusted Pork Loin wrapped in Double Smoked Bacon with Candied Shallots and Scallop Potatoes
Ile De France Double Delight
Chorizo Castellano
Mac & Cheese
 Ingredients:
12 cucumbers, peeled and seeded
1 ea head of iceberg lettuce, cored and cut into small cubes
2 oz Tabasco sauce
4 oz mint
2 oz plain yogurt
2 C. Chicken Stock
2 tbsp Toasted Almonds
1 oz cornstarch
4 oz canola oil
TT salt/ pepper
Directions:
-start by adding 11/ ½ cucumbers (cut into smaller portions ), iceberg, Tabasco, and mint to a blender and slowly start to pour in the chicken stock; puree until smooth and adjust seasoning as desired. Remove and allow to chill for 2 hours. Next julienne the half cucumber making sure to cut them into 2”in lengths, dust in cornstarch. Add the canola oil to a sauce pot and heat to 350 degrees and fry the cucumber until crisp. Now pour the soup into a large soup bowl and place the fried cucumbers in the center forming a nest, now top with a quenelle of the yogurt and top with toasted almonds.
Recommendation
Serve in shot glasses and arrange fried cucumbers like straws
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Ingredients:
10 oz Flat Iron Steak ( Round Pounded Thinly ¾in )
3 ea. Button mushrooms, sliced
1 tbsp. shallots
1 tsp garlic
1 oz Worcestershire Sauce
1 tbsp Dijon
4 oz brandy or cognac
1 tsp paprika
3 tbsp butter
½ stalk salsify, peeled and shaved
1 C canola oil
TT salt/pepper
Directions:
Season the steak with salt, pepper and paprika next in a saute pan melt the butter and sear the steak for 3 to 5 min. next flip the steak and add the shallots, garlic, mushrooms. Saute lightly and add the Worcestershire sauce and brandy. Remove the steak and allow to rest, next whisk in the Dijon and season to taste. Know heat the oil to 350 degrees and fry the salsify until golden brown, season to taste, cut 3 strips off the steak and arrange on a bias then place the steak on a square plate and plate the salsify next to it, drizzle the sauce around the plate.
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Ingredients:
1 ea. 6 oz Kona Kampachi
6 oz passion fruit puree
2 tbsp butter
TT salt/ pepper
Matignon Vegetables:
2 oz bacon, diced
¼ ea onion, diced
¼ ea carrot, diced
¼ ea celery, diced
2 oz porto
5 oz chicken stock
1 tsp. thyme
TT salt/ pepper
Parmesan Crisp:
3 oz parmesan
½ tsp parsley
**Garnish: Edible Orchid, Chives
Directions:
First mix the parmesan with parsley and arrange on a silt pad, bake at 350 degrees for 7 to 10 min, or until golden brown, now will crisp is still hot place into a cocktail glass to form a cylinder shape, hold for later, now in a saute pan render down the bacon and add the vegetables, saute until aromatice and add the porto to deglaze now after it has reduced add the chicken stock slowly until it forms a stuffing like consistency. Finish with thyme and season to taste. Now in a sauce pot add the passion fruit and butter, reduce by half. Season the kampachi and sear to medium. Glaze with the passion fruit. In a center bowl add the parmesan crisp and top with matignon vegetables, place kampachi on top and garnish with chives and orchids
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Ingredients:
225g grapefruit puree
100g simple syrup
35g sugar
5g mint, minced
15g lecithin
2 N2O charges
Directions:
In a small mixing bowl, add the grapefruit puree, simple syrup, sugar and mint. Whisk smooth until evenly incorporated. Now, add the lecithin and slowly whisk into the mixture. Now, add to a wiper and charge with 2 N2O charges. Let sit for 5 minutes to make sure mixture and N2O charge are mixed together. Now tip over and serve in wine glasses.back to top
Ingredients:
10 oz. Phillips king crab meat
1 tsp. cumin
1 tsp. roasted garlic
1 tsp. thyme
1 tsp. panko
1 tsp. parsley
1 tsp. paprika
TT kosher salt/ pepper
Dough:
1 c. semolina flour
1 c. AP flour
1 tsp. extra virgin olive oil
1 tsp. saffron
3 ea. large eggs
Water as needed
Braised Onions:
1 c. cipollini onions
2 c. chicken stock
¼ c. pinot griccio
1 tsp. brown sugar
1 tsp. rosemary
TT kosher salt/ pepper
Sauce:
6 oz. lobster meat
2 oz. roasted corn
3 oz. multi color bell pepper, bruinoise
1 tsp. roasted garlic
1oz. cajun spice
4 oz. tomato juice
2 oz. tomato, diced
1 tsp. cumin
1 tsp. thyme
1 c. fish stock
1 oz. cream
3 oz. butter
1 oz. sherry
TT kosher salt/ pepper
Directions:
First, for the dough place the semolina on a clean, flat surface and make a funnel in the center. Add 2 eggs, saffron, and kneed. Use flour as needed. Kneed for 5 minutes, adding water every minute until dough is well formed. Kneed in olive oil and roll flat into two separate sheets, set aside. For the mixture shred the crab meat and mix in all ingredients. Place small amount onto the dough and whisk and brush the last egg so as to act as a binder between the layer of doughs. Place second piece of dough on top and using a medium size cutter, cut small raviolis and set aside. Next, add the onions to a small pot and saute until caramelized. Add sugar, cumin, pinot griccio and reduce to au sec. Add the chicken stock and place into a 350 degree oven for 20 minutes. When done, remove season to taste and reserve finish with chopped rosemary. In a small sauce pot, add the lobster meat and roasted corn, cook for about 5 minutes. Then, add garlic, cayon seasoning, diced tomatoes, cumin, sherry, fish stock and reduce by half. Add the tomato juice and cream and cook for 3 to 5 minutes. Then, add the multicolor peppers, thyme, season to taste and finish with butter. Add the raviolis to the sauce and cook for 5 to 7 minutes until dough is cooked. In a large bowl add the braised onions and place raviolis on top with a small amount of sauce. Drizzle the rest of the sauce around the plate.
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Ingredients:
1 ea. 8oz cornish sea bass, skin on
1 tbsp. olive oil
1 tsp. paprika
1 ts. lime zest
2 oz. miso
1 c. water
TT salt/ pepper
Tempura Sun chokes:
1 ea. sun choke, cleaned and cut into rings
2oz. cornstarch
2oz. flour
1 tsp. baking soda
1 c. soda water
TT salt/ pepper
Taro Vinaigrettes:
½ c. brewed taro
1 oz. Dijon mustard
3 oz. canola oil
1 oz. sugar
TT salt/pepper
Directions:
First, in a none reactive container, add the lime zest, water and miso. Mix well and add sea bass. Let marinade for 3 hours. Nex,t season with olive oil, paprika, salt and pepper and sear over medium-high heat on both sides, making sure to crisp the skin. Next, in a small mixing bowl add cornstarch, baking soda, flour and slowly pour in the soda water until a uniform batter is formed, season to taste. Batter the sun choke rounds and deep fry at 350 degrees for about 3 to 5 minutes or until golden brown. Add the brewed taro, dijon and sugar into a small blender. Now, while the blender is on low, slowly start adding the canola oil until evenly incorporated, season to taste. For assembly, place sun choke on bottom of bowl topped with cornish bass and drizzle vinaigrette around the bowl.
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Ingredients:
2 ½ c. Thai Hom Mali Rice ( Pre- Cooked)
3 oz. Thai Rock Shrimp
3 oz. Clams
2 tsp. Saffron
3 oz. Andouille Sausage (Cut into Slices)
3 oz. Mussels
3 tsp. Sweet Thai Chile
1 ½ c. Chicken Stock
2 oz. Bay Scallops
4 oz. Duck Breast (Cut into Slices)
Directions:
In a hot saute pan, add the duck breast and saute for 1 minute until lightly golden. Add the clams, mussels, sausage, and ½ c. chicken stock. Cover and cook for 2 minutes. Now, add the shrimp, scallops, thai chile, rice, saffron, and 1 c. chicken stock. Cook for 5 to 7 minutes until the rice turns slight yellow and all ingredients start to stick to each other. Remove from heat and plate on a long boat, garnish with parsley.
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Ingredients:
½ c. apricots
3 oz. orange juice
1 ea. 8 oz. halibut
1 tsp. rosemary
1 tsp. paprika
TT salt/ pepper
Chutney:
1 c. cranberries
1 ea. Shallots (Julienne)
4 oz. cranberry juice
1 tsp. cornstarch
1 tsp. sugar
1 oz. red wine
TT salt/pepper
Sofrito:
½ ea. onion, diced
2 ea. red potato, diced
¼ ea. carrot, diced
¼ ea. celery, diced
1 tsp. thyme, minced
1 tsp. rosemary, minced
2 oz. bacon, diced
1 oz. red wine
3 oz. chicken stock
TT salt/pepper
Directions:
First, start by making the chutney. In a sauce pot add the cranberries, wine, and sugar. Bring to a simmer and add the shallots, cranberry juice and again bring to a simmer and add the cornstarch, season to taste and bring to a boil. Let reduce by ¼ and cool. For the halibut, add the apricots and orange juice into a sauce pot, bring to a boil and add to food processor, pulse 6 times. Remove and hold. Season the halibut and sear to a golden brown on one side. Turn over and glaze with the apricot mixture. Place into 275 degree oven for 3 to 5 minutes. For the sofrito, render the bacon and deglaze the pan with the red wine. Add the potatoes and sear to a golden brown, then add onions, carrots, celery and saute for 3 to 5 minutes. Then, add the chicken stock and fresh herbs and saute for an additional 3 minutes, seasoning to taste. Remove the halibut and glaze one last time. Place the sofrito in the center of the plate and place halibut on top. Finish with a quenelle of the cranberry chutney.
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Ingredients:
1 ea. 8 oz. venison loin
1 ea. puff pastry sheet
2 oz. morel mushrooms
2 oz. oyster mushrooms
½ oz. black truffles
1 tsp. shallots
1 c. demi glaze
2 oz. butter
2 ea. egg yolks
TT kosher salt/ pepper
1 tsp. parsley (finely minced)
Caviar:
1 tsp. sodium alginate
14 oz. water
2 oz. truffle (pureed)
1 tsp. truffle oil
1 tsp. calcium chloride
20 oz. water
Directions:
Mix the alginate with water, truffles, oil and blend evenly. Now mix the chloride with water and mix until the chloride is dissolved. Pour the alginate mixture into a dropper and start by slowly dropping one drop at a time into the chloride mixture; this will form small spears that resemble caviar. Hold and reserve. In a small saute pan, add the mushrooms, shallots and saute until a paste consistency. In a small sauce pot add the demi glaze, bring to a simmer and finish with butter. Place the venison loin in the middle of the pastry and season. Place the mushroom mixture on top and fold over the pastry (cut the excess off).
Now whisk the yolks and brush over the pastry. Bake at 350 degrees for 15 minutes, remove, and let rest for 5 minutes. Pour the sauce in the middle of the plate and place the pastry on top. Sprinkle the parsley around the plate and top the pastry with the truffle caviar.
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Ingredients:
3 oz. morel mushrooms
1 pc. puff pastry (4” x 4”)
1 tsp. shallots (minced)
3 ea. white asparagus
4 oz. demi-glaze
1 tbsp. butter
6 oz. rabbit loin
1 ea. egg yolk
TT salt/ pepper
Directions:
In a medium size saute pan, add the shallots, mushrooms, salt, pepper and saute until it turns into a paste. Remove and reserve. Next, lay the pastry down and rub the mushroom mixture being sure to cover the entire pastry and spread the rabbit loin on top. Add the asparagus and start to roll the pastry until it forms a tight closed cylinder and whisk the yolk smooth then brush the pastry with it. Place the roll into a 350 degree oven for 7 to 13 minutes until golden brown. While that is going, start to heat the demi glaze in a small sauce pot finish with butter. Remove the rabbit loin from the oven and let rest for 5 minutes. Cut on a bias and align in the middle of the plate. Drizzle the sauce around the plate.
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Ingredients:
3 ea. chicken thigh
1 lb. chicken fat
2 ea. onion, diced
6 oz. cream cheese
2 oz. dill
1 oz. cream
1 tsp. capers
1 tsp. paprika
TT salt/ pepper
4 ea. sliced whole wheat bread, cut into triangles
3 oz. olive oil
Directions:
Season the chicken and sear to a golden brown and add the onions, saute and add the chicken fat. Place into 350 degree oven for 40 minutes. Remove and let cool. Shred the chicken and reserve. In a mixer, add the onions along with cream cheese, dill, cream, salt, pepper, capers, paprika, and mix well. Brush the bread with olive oil and toast in oven. For the assembly place the triangles on a plate. Place the spread all over the triangles and top with the shredded chicken. Season to taste.
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Ingredients:
2 ea. pieces of foccacia bread
1 ea. gala apple, thinly sliced
3 oz. caramelized onions
2 ea. slices hickory smoked bacon, cooked
5 ea. slices of Ile de france cheese
Directions:
Place bread on pannini press and top with, gala apple, caramelized onions, crisp bacon, cheese and top with second piece of bread. Close the panini press and cook for 3 to 5 minites until bread is crisp.
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Ingredients:
12-14 ea. black mussels
1 tbsp. shitake mushrooms, sliced
1 tbsp. roma tomatoes, diced
1 tsp. garlic, minced
1 tsp. shallots, minced
1 oz. canola oil
1 oz. blue crab meat
3 oz. cream
2 oz. panko
3 oz. parmesan, shredded
1 tsp. chives, chopped
TT salt/ pepper
Directions:
In a saute pan, add the oil and mussels and steam for 3 minutes until mussels open. Add shitake, romas, garlic and shallots. Cook for 5 minutse. Next, add blue crab, cream and parmesan and cook until cream has thickened, season to taste. Add panko and chives and place into 350 degree oven for about 5 minutes or until golden brown.back to top
Ingredients:
3 oz. simple syrup
½ c. cherries
1 ea. 10 oz. bone-in pork chop
1 c. red wine
1 c. cranberry preserves
TT salt/ pepper
Directions:
In a sauce pot, add the simple syrup and cherries and reduce down to a glaze. Season the chop and glaze with the cherry mixture. Next, in a separate sauce pot, add the red wine and reduce by half. Add the cranberry preserves and reduce by half. Place the chop in 350 degree oven for 8 to 12 minutes. Top the chop with cranberry chutney before service.
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Ingredients:
6 oz. airline chicken breast
TT salt/ pepper
6 oz. butter
5 oz. pinot noir
3 oz. cherries
1 oz. sugar
Directions:
Season the chicken breast and sear to a golden brown using 2 oz butter. Finish cooking in 350 degree oven for 8 minutes. In a saute pot, add pinot and sugar, reduce by half. Add the cherries and butter, cook through. Slice the chicken breast on a bias and arrange on a square plate. Drizzle the sauce around the plate.
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Ingredients:
12 ea. jumbo shrimp
1 oz. ancho chile
3 oz. tequila
2 oz. lemon zest
2 oz. garlic, minced
1 tsp. lemon juice
2 oz. cilantro, minced
2 oz. mix greens
1 tbsp. mango, diced
TT salt/ pepper
Directions:
In a mixing bowl add ancho, tequila, lemon zest and juice, garlic, cilantro and whisk until evenly incorporated pour over the shrimp and let marinade for 45 minutes. Next grill over low heat for about 5 minutes. Now toss the mix greens and mango, season to taste and top with the grilled shrimp.
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Ingredients:
1 c. fresh peas (if available)
2 c. arborio rice
3 tbsp. butter
2 tbsp. shallots, minced
3 oz. asiago cheese, shaved
4 oz. pinot grigio
3 c. chicken stock
1 tsp. curry powder
TT salt/ pepper
** truffle oil
Directions:
First, start by pureeing 6 oz. of peas in robot coupe. Next, saute the shallots in butter until aromatic, add the arborio and cook for 3 minutes. Add wine and reduce to au sec. Add 1 cup of stock and pureed peas and cook until rice has observed all liquid. Now, add more stock slowly until rice is cooked. Add curry, 2 oz. asiago, season to taste and add the remaining peas that are not pureed. Garnish with remaining asiago and drizzle of truffle oil.
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Ingredients:
1 ea. 8 oz. pork loin
1 tbsp. tomato paste
5 ea. pc. double smocked bacon
1 tsp. brown sugar
1 tsp. thyme
TT kosher salt/pepper
Shallots:
5 ea. shallots, cut into rounds
1 oz. bacon, diced
2 tbsp. butter
4 oz. sugar
5 oz. porto/sherry
TT kosher salt/pepper
Potatoes:
2 ea. potatoes, cut into rounds
3 oz. cheddar cheese, grated
1 ½ c. cream
1 tsp. parsley
TT kosher salt/pepper
1 tsp. garlic, roasted
1 tbsp. parmesan cheese
Directions:
Season the pork loin and rub the tomato paste all around the loin. Add the thyme and wrap with bacon. Now, rub the brown sugar over the bacon. Sear to a golden brown and add to 350 degree oven for 15 to 20 minutes. While that is going, in a saute pan, add the butter and bacon, render down and add the shallots. Saute and deglaze with porto/sherry, season to taste and add sugar. Reduce til thickened. In a separate saute pan, add the potatoes tossed with all other ingredients. Bake at 350 degrees for 15 minutes. Arrange the potatoes in the center of the plate and place the loin (cut on a bias) on top of the potatoes. Finish by topping with candied shallots.
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Ingredients:
#1
1 ea 4 oz. Ile de france cheese
¼ ea. gala apple (sliced)
1 tsp. lavender
4 oz. clover honey
#2
1 ea 4 oz. Ile de france cheese
3 ea. raspberries
1 oz. reduced porto
3 oz. raspberry sauce
Directions:
For the first recipe, fan out the gala apples on a rectangle plate and place cheese slightly overlapping them. Next, in a small sauce pot, heat the lavender with the honey until just heated through. Lightly drizzle the lavender honey over the cheese.
For the second recipe, place the cheese at the other end of the rectangle plate along the raspberries. Now, mix the reduced porto with the raspberry sauce and drizzle over the cheese.
Serving suggestions: serve with unsalted crostinis and 6 oz. glass of Grams 30 Port.
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Ingredients:
10 lb. filet meat, ground
3 oz. cumin
1 tbsp. cinnamon
2 oz. chili spice
2 oz. paprika
3 oz. garlic salt
4 oz. onion powder
3 oz. curry powder
2 oz. chervil, chopped
1 oz tarragon, chopped
3 oz. kosher salt
4 oz. black pepper
1 c. worcestershire sauce
** pork casings
Directions:
Start by placing the meat in a cold mixing bowl and add all of the dry ingredients. Next, add the worcestershire sauce and mix until evenly incorporated. Then, place into cooler for 1 hour to chill. Next, using a sausage press, place the pork casing at the end of the tube and place meat inside chassis. Now, place the end of the casings in water so as to allow the casings to expand and not tear. Now, press the meat through and fill the casings, making sure not to leave any gaps or air bubbles. Now, remove and let chill for 1 hour. Make links as desired.
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Ingredients:
½ c. multi color orzo (pre-cooked)
1 ea. shallot, minced
1 c. heavy cream
1 tsp. gruyere cheese
3 oz. parmesan cheese
1 oz. cheddar cheese
1 tsp. mozzarella cheese
1 oz. morel mushrooms, minced
1 tbsp. white wine
TT salt/ pepper
Directions:
In a sauce pot, add the mushrooms, shallots and saute until aromatic. Next, deglaze with the wine and add the pasta, heavy cream and reduce by 1/3. Then, add all the cheeses and allow to melt over low heat and season to taste.
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