[{"content":"This project is part of a series of data exploration projects around my personal computer usage.\nGitHub link: github.com/brege/image-activity\nOverview Generate heatmaps and histograms of image saving activity over hours, days, and months Use file timestamps, modified-times, EXIF, and regex parsing for refined image discovery Add bands and markers for major life events Background I wanted to determine if my image activity is dependent on major events and device purchases in my life.\ndo I tend to take more pictures during certain times of year? how has my screenshot usage evolved over the last 15 years? do I have \u0026ldquo;honeymoon\u0026rdquo; periods after a device purchase? in what ways has my camera and screenshot usage changed between being an academic, chef, and developer? I\u0026rsquo;m not a social media person, although my mastodon did see an uptick of usage following my hip surgery, where I began hiking and foraging a lot.\nMy image activity fits in three main categories:\ncamera: storage of camera photos from my phone screenshots: screenshots on both my laptop and phone internet: pictures downloaded from the internet Gallery I\u0026rsquo;ve marked in these first line charts, Camera Usage and Image Capture Concurrency, times when I\u0026rsquo;ve purchased a major device (a new phone or laptop) and a couple key periods of my life. These plots have all been normalized to a 0-100 photo count scale.\nCamera Usage From 2010 to 2017 I was a Physics TA and, following my 2014 physics prelims, a computational astrophysics doctoral researcher. I began attending conferences in 2015, exploring places around Pullman, WA during these researcher years there.\nAt the end of 2017, I left that life. I embraced my love of food and cooking and became a professional chef for a number of years thereafter, including the Covid-19 pandemic. This period of my life saw a greater number of photos taken: pictures of plates, menus, schedules, etc. My camera photos before this time were mostly non-work-related: travel, events, and pets drove image origination.\nImage Capture Concurrency Heatmaps I only have one experience with online coursework: the data science bootcamp I attended in the fall of 2023. This period did not have a major impact on my screenshotting habits. There are three principal areas in which screenshot usage was more frequent:\nThe creation of my website brege.org around August 2016. As an executive chef, screenshotting is recurrent for scheduling, text message records, receipts/purchase dates, etc. Agentic-driven coding workflows, beginning midway through 2025, saw a surge in screenshot usage. Screenshots have become a large part of my front-end debugging workflow for web app development\u0026ndash;extending well beyond data-structured Cypress end-to-end tests. I did not find my screenshot usage noticeably change during my brief stint with online coursework.\nIn general, it appears that I take more screenshots on desktop earlier in the week and in the afternoon (averaged over the last ~15 years). To my surprise, the heatmap for screenshots on my phone have nearly identical densities. I assumed this would be biased toward the weekend and closer to 17:00 because of sports and restaurant dinner service.\nCamera usage frequency, on the other hand, is made distinct by day of week only on density during Thursday evening and Saturday afternoon. It\u0026rsquo;s especially featured in both my Chef days and post-op mobility.\nHistograms By device and source, then binned on hours of the day, day of the week, and month of the year, histograms provide a finer distribution in one dimension.\nFor the hourly concentration of all three photo habits, my activity roughly follows a Boltzmann distribution.\nThese distributions generally peak at two distinct hours:\ncamera photos and screenshots center around 15:00 internet photos are generally concentrated around 20:00 Each bin is averaged for each picture type over the last 15 years, regardless of timezone.\nImage activity generally increases at the beginning and end of standard university semesters, which also include the height of summer and the holiday period when I am always always travelling. Screenshotting is highest in the fall to mid-winter.\nIn my experience, restaurants are historically busier between, roughly, Friendsgiving and Father\u0026rsquo;s Day. Camera usage also largest during high summer. Beach. Hiking. Produce selection during chef years.\n","permalink":"https://brege.org/post/image-activity/","summary":"A data exploration project around my personal image collection habits.","title":"Exploring my camera, screenshot, and image activity"},{"content":"I\u0026rsquo;m not intentionally a data hoarder. I just haven\u0026rsquo;t been an effective or aggressive email deleter or filter user. This has changed some in recent years, as the techniques for spam emails have evolved to covertly trojan \u0026ldquo;survey\u0026rdquo; subterfuge into my mailbox.\nI have survey fatigue Surveys are marketing emails. I can\u0026rsquo;t believe I used to take the time to respond to some of them. An analysis on my email history has shown that my hunch on survey spam is correct. Around 2023, I began marking all surveys as spam, and I\u0026rsquo;ve got the data to prove just how rampant companies have used surveys to get their brand in your inbox.\nEmails that matter My main goal in exploring my emails in-depth was to build a predictor of whether an email had any future usefulness.\nMail from friends and family, correspondence with students, receipts and financial records, etc. fit the binary of keep. After I manually processed this massive backlog of email (with great help of Thunderbird\u0026rsquo;s filters), what I found I discarded most, besides spam, were surveys, newsletters, and other mass mailers.\nWhat I found, qualitatively, was:\nimperfect spelling, capitalization, and grammar little-to-no HTML markup all emails meant only for me sans phishing and spam These traits defined true keepsakes.\nIntroducing sanoma en.wiktionary.org/wiki/sanoma\nsanoma (noun) Finnish message, communication (a communication or the content of a physical message; also the message contained in some act or expression such as a work of art) sanoma (github.com/brege/sanoma) uses YAML workflows to define multi-step analysis pipelines. The workflow runner automatically discovers and executes tools from the sanoma/analysis/ and sanoma/plot/ directories, making it easy to chain data extraction, filtering, analysis, and visualization into reproducible pipelines.\nI developed this YAML workflow method in my Markdown-to-PDF project\u0026ndash;oshea\u0026ndash;where I realized comprehensive end-to-end tests were just manifest workflows. It\u0026rsquo;s an intuitive way to string command line sequences together. The pipeline term in machine learning/data science is congruent to this system.\nData Mining While much of this can be done in a Jupyter notebook (far easier to refresh plots this way, although :MarkdownPreview in Neovim is sufficient), I built this project as a way to data-mine my own activity. I also want to create a visualization harness for many things on my computer:\ntext message history email history screenshot frequency browser history and bookmarks Because email is text-based, and because my first concept of \u0026ldquo;AI\u0026rdquo; was the need for combative spam filters that have been built over the last thirty years, email felt like a good starting point.\nGrad-school Emails The monthly timeline reveals the academic year rhythm: high volume during active semesters with dramatic drops during summer breaks and winter holidays. The 2016-2017 dip corresponds to the dissertation defense period, where militant email sanitation was a reprieve from LaTeX and simulation monitoring\u0026ndash;hence the dip.\nMy personal dataset has about 35K emails between my grad-school emails and my current website\u0026rsquo;s personal email. Not included are my Gmail and undergrad email(s). I plan on synchronizing those at a later date.\nGrad-school Timeline Seasonality WSU\u0026rsquo;s Okta system required changing passwords every 6 months, and some time after my defense my account died. I am thankful that I had a Thunderbird profile tucked away on a drive that allowed me to recover all of my university emails.\nGrad-school and onward Histogram The year-over-year histogram demonstrates consistent academic seasonality, with September-April peaks and May \u0026ndash; mid-August valleys across all years of graduate study. Even with teaching summer labs, the bureaucratic pressure in the summertime dies. I loved teaching in the summer.\nSpam, Marketing, and Surveys The spam timeline shows minimal marketing emails pre-2010, followed by a sharp increase around university enrollment. By 2015, spam reached 60-80% of all emails and has remained consistently high. The GDPR implementation around 2018 created a spike in unsubscribe language as companies scrambled to comply with new regulations.\nMarketing Spam Trends The tail in the beginning of this timeline is presented for context. It only includes a \u0026ldquo;purified\u0026rdquo; hotmail account mailbox from my teenage years that extended a bit into my undergrad years. Those years overlap with Gmail usage (not integrated into this data) and my GVSU university email.\nKeyword Buckets Another useful filter for spam emails is checking for keywords like unsubscribe in the message body.\nunsubscribe_bait dominates with over 12,500 matches, followed by satisfaction surveys (~8k) and direct \u0026ldquo;survey\u0026rdquo; requests (~4k). This reveals how modern marketing shifted from direct sales to engagement-focused tactics requesting feedback and reviews.\nConclusion: Satisfaction Surveys are the new email cancer The heatmap (filtered to post-2010) shows \u0026ldquo;satisfaction\u0026rdquo; spam as the most persistent threat, maintaining 20-25% frequency from 2012 onwards. Survey-based spam shows steady growth, intensifying after 2020, when both GDPR constraints pressured companies to invent new angles of attack, becoming increasingly desperate for customer \u0026ldquo;feedback\u0026rdquo; (attention) during the pandemic. Satisfaction feedback surveys are advertisements.\n","permalink":"https://brege.org/post/email-analysis/","summary":"Making my case that satisfaction surveys are the new email cancer.","title":"20 years of email"},{"content":"Perry Vinegar Chef: Wyatt Brege\nYield: 1 gallon\nIngredients 5 lbs Pears, very ripe 1/2 gal Water Directions Wash, then dice the pears and place in a sanitized glass vessel (stems and seeds are fine) Smoosh with a potato masher or wooden pestle Add water to one inch below the rim of the vessel. Cover with a thin cloth secured with a rubber band and leave in a stable, dark place Check on carbonation and water level daily for 2-4 weeks, as the liquid transforms into perry (pear cider) Strain the cider after carbonation has ceased. Use a 36\u0026quot;x36\u0026quot; flour cloth to press the remaining cider out of the mash. Discard the mash, and transfer the liquid to a clean vessel, topping off with water to 1 gallon Ferment for 6-12 weeks. A pellical will form within the first 1-2 weeks, which can be saved for use in kombucha (this is the \u0026ldquo;SCOBY\u0026rdquo;) Vinegar: you can pasteurize the vinegar by boiling it. You can remove the sedimentation by carefully tipping the vessel into another so as to not disturb it. This trub is fantastic for homemade bread. Notes This recipe is for a farmhouse style perry, using the natural yeast present on the skins of the pears, and is ideal when a storm knocks a bunch of pears off the tree. This can attract fruit flies\u0026mdash;be mindful of the location and climate you are fermenting in, especially during the vinegar formation phase. You can mitigate some of this with a carboy and airlock system found at home brew stores. To speed up this recipe: blitz the pears with a blender add up to 1 Cup granulated sugar add a champagne yeast packet during the cider formation phase add 1-2 Cups of live-culture apple cider vinegar at the vinegar phase I recommend only doing the last two steps if these components are available to you. They are the laziest but most efficient production boosts. The second option, adding sugar, is ideal if you\u0026rsquo;re planning on pickling with the vinegar. ","permalink":"https://brege.org/recipes/gen/perry-vinegar/","summary":"\u003ch2 id=\"perry-vinegar\"\u003ePerry Vinegar\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 gallon\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 lbs Pears, very ripe\u003c/li\u003e\n\u003cli\u003e1/2 gal Water\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003eWash, then dice the pears and place in a sanitized glass vessel  (stems and seeds are fine)\u003c/li\u003e\n\u003cli\u003eSmoosh with a potato masher or wooden pestle\u003c/li\u003e\n\u003cli\u003eAdd water to one inch below the rim of the vessel. Cover with a thin cloth secured with a rubber band and leave in a stable, dark place\u003c/li\u003e\n\u003cli\u003eCheck on carbonation and water level daily for \u003cstrong\u003e2-4 weeks\u003c/strong\u003e, as the liquid transforms into perry (pear cider)\u003c/li\u003e\n\u003cli\u003eStrain the cider after carbonation has ceased.  Use a 36\u0026quot;x36\u0026quot; flour cloth to press the remaining cider out of the mash.  Discard the mash, and transfer the liquid to a clean vessel, topping off with water to 1 gallon\u003c/li\u003e\n\u003cli\u003eFerment for \u003cstrong\u003e6-12 weeks\u003c/strong\u003e. A pellical will form within the first 1-2 weeks, which can be saved for use in \u003cstrong\u003ekombucha\u003c/strong\u003e (this is the \u0026ldquo;SCOBY\u0026rdquo;)\u003c/li\u003e\n\u003cli\u003e\u003cstrong\u003eVinegar\u003c/strong\u003e: you can pasteurize the vinegar by boiling it. You can remove the sedimentation by carefully tipping the vessel into another so as to not disturb it.  This \u003cstrong\u003etrub\u003c/strong\u003e is fantastic for homemade bread.\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch3 id=\"notes\"\u003eNotes\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThis recipe is for a farmhouse style perry, using the natural yeast present on the skins of the pears, and is ideal when a storm knocks a bunch of pears off the tree.\u003c/li\u003e\n\u003cli\u003eThis can attract \u003cstrong\u003efruit flies\u003c/strong\u003e\u0026mdash;be mindful of the location and climate you are fermenting in, especially during the vinegar formation phase.  You can mitigate some of this with a carboy and airlock system found at home brew stores.\u003c/li\u003e\n\u003cli\u003eTo speed up this recipe:\n\u003cul\u003e\n\u003cli\u003eblitz the pears with a blender\u003c/li\u003e\n\u003cli\u003eadd up to 1 Cup granulated sugar\u003c/li\u003e\n\u003cli\u003eadd a champagne yeast packet during the cider formation phase\u003c/li\u003e\n\u003cli\u003eadd 1-2 Cups of live-culture apple cider vinegar at the vinegar phase\u003c/li\u003e\n\u003c/ul\u003e\n\u003c/li\u003e\n\u003cli\u003eI recommend only doing the last two steps if these components are available to you.  They are the laziest but most efficient production boosts.  The second option, adding sugar, is ideal if you\u0026rsquo;re planning on pickling with the vinegar.\u003c/li\u003e\n\u003c/ul\u003e","title":"Perry Vinegar"},{"content":"Power Bars Chef: Wyatt Brege\nYield: 10 servings (10 bars)\nAn easy no-bake protein bar recipe with the protein of an egg white and the fiber of half an apple.\nIngredients Dry 2 C Old-Fashioned Oats 2 30g Scoop of Vanilla- or Chocolate-flavored Protein Powder (I use Aldi\u0026rsquo;s) 2 Tbsp Cocoa Powder 1/4 tsp nutmeg 1/4 tsp cinnamon 1 tsp Kosher Salt 1/2 C [optional] Shredded Coconut, Crushed Nuts, or Granola 2 Tbsp [optional] Flax Seed, ground Wet 1-2 Tbsp Honey or Maple Syrup 1/4 Cup Apple Sauce 2 Tbsp No-stir Peanut Butter 1 tsp vanilla extract Directions Mix the 7 dry ingredients, then add remaining wet ingredients, pressing with either a wooden pestle, spoon, or, ideally, a plastic dough scraper or wet hand\nLine a flat cookie sheet with parchment paper, spray with oil or line with rolled oats\nPress the mixture into a roughly 1/2\u0026quot; thick layer on the prepared cookie sheet and arrange as a large rectangle\n(Optional) Sprinkle with coconut, granola, almond slivers, etc\nAdd another parchment paper to the top side, and, using your weight, press with a flat cutting board. Trim or rearrange the rougher edges\nCut once across the middle, then divide each half into 5 bars\nCut layout 10 bars Notes If you want a dryer protein bar, use coconut or maple sugar in place of honey or maple syrup Substitution: apple sauce ↔ ripe banana ↔ ripe pear Substitution: peanut butter ↔ almond butter Never be afraid to adjust oats if the mixture is too wet ","permalink":"https://brege.org/recipes/gen/power-bars/","summary":"\u003ch2 id=\"power-bars\"\u003ePower Bars\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 10 servings (10 bars)\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eAn easy no-bake protein bar recipe with the protein of an egg white and the fiber of half an apple.\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003ch4 id=\"dry\"\u003eDry\u003c/h4\u003e\n\u003cul\u003e\n\u003cli\u003e2 C Old-Fashioned Oats\u003c/li\u003e\n\u003cli\u003e2 30g Scoop of Vanilla- or Chocolate-flavored Protein Powder (I use Aldi\u0026rsquo;s)\u003c/li\u003e\n\u003cli\u003e2 Tbsp Cocoa Powder\u003c/li\u003e\n\u003cli\u003e1/4 tsp nutmeg\u003c/li\u003e\n\u003cli\u003e1/4 tsp cinnamon\u003c/li\u003e\n\u003cli\u003e1 tsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e1/2 C [\u003cem\u003eoptional\u003c/em\u003e] Shredded Coconut, Crushed Nuts, or Granola\u003c/li\u003e\n\u003cli\u003e2 Tbsp [\u003cem\u003eoptional\u003c/em\u003e] Flax Seed, ground\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch4 id=\"wet\"\u003eWet\u003c/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1-2 Tbsp Honey \u003cem\u003eor\u003c/em\u003e Maple Syrup\u003c/li\u003e\n\u003cli\u003e1/4 Cup Apple Sauce\u003c/li\u003e\n\u003cli\u003e2 Tbsp No-stir Peanut Butter\u003c/li\u003e\n\u003cli\u003e1 tsp vanilla extract\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eMix the 7 dry ingredients, then add remaining wet ingredients, pressing with either a wooden pestle, spoon, or, ideally, a plastic dough scraper or wet hand\u003c/p\u003e","title":"Power Bars"},{"content":"I have now celebrated one year of resistance training. One of the benefits of consistent, hard exercise is that it naturally steers you toward a healthier, more informed diet—and makes it easier to keep the undesirable effects of indulgence at bay, if you try.\nMost anyone in the gym has heard the adage to eat \u0026ldquo;1g of protein per pound of (goal) bodyweight per day.\u0026rdquo; Research has shown this figure isn\u0026rsquo;t accurate; it\u0026rsquo;s more like 60–70% of that (and that\u0026rsquo;s at peak resistance training intensity) for ideal muscle mass gains 1 2 3 4 5. For example, if you weigh 175 lbs, this guideline states you should eat somewhere between\n$$ \\begin{aligned} \\frac{\\textrm{protein}}{\\textrm{day}} \u0026amp;= \\left[0.35,0.75\\right] \\cdot \\left( \\text{g} / \\text{lbs} / \\text{day} \\right) \\cdot 175 \\textrm{lbs} \\\\ \u0026amp;= ~ \\left[60, 140\\right] \\textrm{g/day} \\end{aligned} $$\nwhere we have used the shorthand\n$$ \\text{g} / \\text{lbs} / \\text{day} \\coloneqq \\frac{\\text{protein (g)}}{\\text{bodyweight (lbs)} \\cdot \\text{day}} $$\nBut for nearly everyone landing on these pages, the goal is fat loss. Higher protein (and fiber) intake will help you feel fuller for longer and can help people new to fitness and diet control their cravings.\nFollowing the guidelines is also made more tedious by the near-constant arithmetic at the grocery store. While it\u0026rsquo;s good to check the labels to learn what\u0026rsquo;s actually in your food, keeping a running total and hitting your target each day becomes a challenge. You wind up relying on apps, breaking meals into chunks: \u0026ldquo;10 grams here, 25g scoop there\u0026hellip; how much protein is in a palm-sized chunk of chicken breast again??\u0026rdquo; And then there’s the protein in bread, grains, bars. It’s nearly impossible to balance all that against metabolic calories if you’re even trying a little.\nCompositional Thinking Strategy Here\u0026rsquo;s my take: Ratio counting. As a chef, there\u0026rsquo;s a reason the imperial, fractional system works: ratio. It\u0026rsquo;s easier for me to think about doubling, tripling, or halving depending on what I\u0026rsquo;m buying and who I\u0026rsquo;m cooking for. Our days are divided into twelves and therefore 2\u0026rsquo;s, 3\u0026rsquo;s, and 4\u0026rsquo;s. Naturally, our meals are spaced that way too. The value of our base10 system cannot be overstated, but I have a difficult time what eating or preparing 10% less of a meal or recipe means vs doing a quarter or half.\nFor the 175 lbs individual, the ranges of protein consumption needed are pinned by three characteristic quantities:\n$\\textbf{MAX} = $ 100% efficiency in protein synthesis $\\approx 1.6 \\text{g} / \\text{kg} / \\text{day}$ 0.75 $\\coloneqq 0.75 \\times \\text{MAX} \\approx 1.2 \\text{g} / \\text{kg} / \\text{day}$ $\\textbf{RDA} \\coloneqq 0.5 \\times \\text{MAX} \\approx 0.8 \\text{g} / \\text{kg} / \\text{day}$ where $\\text{RDA}$ is the Recommended Daily Allowance, and $\\text{MAX}$ is the Maximum Efficient Intake. The \u0026ldquo;$0.75 \\times \\text{MAX} \\approx 1.2 \\text{lbs}$\u0026rdquo; is roughly the target for most people who weigh 175 lbs (80 kg), on average. 1\nTap here to see the ranges for this weight... For reference, the ranges of protein consumption needed for the the 175 lbs individual are: $$ \\text{\u0026lt;65yo + RE:} \\quad \\left[ 0.8,\\ 1.6 \\right] \\ \\text{g} / \\text{kg} / \\text{day} $$\n$$ \\text{⩾65yo + RE:} \\quad \\left[ 1.1,\\ 1.4 \\right] \\ \\text{g} / \\text{kg} / \\text{day} $$\nwhere $\\text{RE}$ means \u0026ldquo;Resistance Exercise\u0026rdquo;, or, in pounds:\n$$ \\text{\u0026lt;65yo + RE:} \\quad \\left[ 0.35,\\ 0.75 \\right] \\ \\text{g} / \\text{lbs} / \\text{day} $$\n$$ \\text{⩾65yo + RE:} \\quad \\left[ 0.55,\\ 0.65 \\right] \\ \\text{g} / \\text{lbs} / \\text{day}. $$\nImplementation: The Protein Efficiency Calculator The table below answers a simple question: how much of one single food do you need to eat to hit your daily protein target? Input your weight, toggle metric or imperial, and adjust units per row—grams, ounces, scoops, each. It’ll show you the amount needed to hit benchmarks in the range of $\\text{RDA}$ to the $(\\text{MAX})$ intake. Based on resistance training status and the latest research, a sliding scale in this range will allow you to estimate your required protein demands.\nQuantity: the number of units in the Unit/Size column you need to eat to acheive the chosen protein target, per day, for your input weight.\nAdjusting the Protein target slider can be thought of as a direct conversion of protein to training intensity, from sedentary/$\\text{RDA}$ all the way to the $\\text{MAX}$ intensity threshold.\nBody Weight: lbs kg Protein target: 0.8 g/lb (RDA) [140 g] Source Protein/Unit\n(g/Unit) Quantity (Unit) Unit/Size Calories/day\n(kcal) Cite Eggs, whole 84 each grams dozen 840 [1] Chicken Breast, Raw 105 pounds ounces grams kilograms 735 [2] Beef, Ground (85/15) 105 ounces pounds grams kilograms 975 [3] Greek Yogurt (2%) 88 cups ounces grams 32oz tub 600 [4] Cottage Cheese (2%) 72 ounces grams cups 24oz tub 600 [5] Tree Nuts (Avg) 23 ounces grams cups 850 [6] Peas, Frozen 6 ounces grams cups 100 [7] Chili (Est.) 30 cups ounces grams kilograms bowls 480 [8] Salmon, raw 100 ounces grams pounds kilograms 1100 [9] Pork Chop, Boneless 104 ounces grams pounds kilograms 760 [10] Whey Protein Powder 25 grams scoops 130 [11] Vegan Protein Powder 21 scoops grams 150 [12] I\u0026rsquo;ve also included the daily Calories you\u0026rsquo;d likewise take on per food item. You\u0026rsquo;ll note that high carbohydrate (peas, chili) and especially high fat content (mixed nuts) greatly diminish the remaining calorie budget in the day. Conversely, protein powders, including the vegan kind, substantially lower the overall caloric footprint.\nThe Protein Efficiency Matrix While the above tool scales protein needs to an individual\u0026rsquo;s body composition, it’s also worth viewing high-protein foods in a way that’s independent of bodyweight. The protein-to-calorie efficiency of a food source is a fixed property — it doesn’t change based on who’s eating it.\nWith that in mind, the Protein Efficiency Matrix below expresses the relative caloric density of each food source. It compares the efficiency of each against the others in the table.\nYour weight and training status don’t matter here — this table is the same for everyone, assuming equal daily protein intake. The first column shows a simple mean of each row’s relative efficiency compared to others — a rough estimate of how each food stacks up overall. Smaller numbers are better. High-fat items like salmon and nuts, and high-carb ones like peas and chili, form relative \u0026ldquo;islands of inefficiency\u0026rdquo; among high-protein sources.\nYou can even think of this matrix as a way to zone: cutting / maintaining / bulking cycles using blues / greens / reds as a visual cue for how your shopping list and pantry pars might shift depending on your current training status.\nFor example, Greek yogurt has over five times the protein density of tree nuts by volume. If you’re trying to control weight and meal prep, having this kind of visual measure might help you balance portions — say, between yogurt and nuts in your breakfast bowl.\nNote also that the red, lower-in-protein efficiency items are still quite efficient. For example, gas station treats like trollies and doritos have relative efficiency values order(s) of magnitude higher. Compared to greek yogurt, their protein efficiencies are astonomically bad $\\text{eff.}\\left(\\text{trollies}:\\text{yogurt}\\right)$ $\\approx 32$ and $\\text{eff.}\\left(\\text{doritos}:\\text{yogurt}\\right)$ $\\approx 13$. Abysmal.\nDiscussion This lens is useful because it translates the quantities into grocery store units—like pack sizes. About a dozen eggs is one day; two pounds of beef and two pounds of chicken is about three days; a tub of cottage cheese (24oz) and a tub of Greek yogurt (1qt) is just under two days. Then 3–4 scoops of protein powder can help balance that week\u0026rsquo;s diet.\nThere is also an upper limit to the amount of protein available on the planet. 70% of freshwater is already in use; 50% of global land space is already dedicated to agriculture. It’s a 60–40 split between plant- and animal-sourced proteins occupying this space—and both the global population and protein demand will increase by 20–25% in the next 25 years 6.\nFrom a purely resource standpoint, there will need to be a lab-grown protein synthesis renaissance. And it\u0026rsquo;s this fact alone that makes the \u0026ldquo;$1 \\text{g} \\ \\text{protein} / \\text{lbs} / \\text{day}$\u0026rdquo; myth not only overly generous, but also inconsiderate of the planet’s biological limits. One-third of that is the target if you aren’t lifting. Half to two-thirds is more realistic if you’re engaged in moderate to heavy resistance training.\nReferences Nunes, E. A., Colenso-Semple, L., McKellar, S. R., et al. (2022). Systematic review and meta-analysis of protein intake to support muscle mass and function in healthy adults. Journal of cachexia, sarcopenia and muscle. https://pubmed.ncbi.nlm.nih.gov/35187864/\u0026#160;\u0026#x21a9;\u0026#xfe0e;\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nSchoenfeld, B. J., \u0026amp; Aragon, A. A. (2021). The effect of protein timing on muscle strength and hypertrophy: A systematic review and meta-analysis. Journal of the International Society of Sports Nutrition. https://link.springer.com/content/pdf/10.1186/1550-2783-10-53.pdf\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nPhillips, S. M. (2014). A brief review of critical processes in exercise-induced muscular hypertrophy. Sports Medicine. https://link.springer.com/article/10.1007/s40279-014-0152-3\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nMoore, D. R., Atherton, P. J., Rennie, M. J., \u0026amp; Phillips, S. M. (2011). Resistance exercise enhances mTOR and MAPK signalling in human muscle over that seen at rest after bolus protein ingestion. Acta physiologica. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1748-1716.2010.02187.x\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nPaddon-Jones, D., \u0026amp; Rasmussen, B. B. (2009). Dietary protein recommendations and the prevention of sarcopenia. Current opinion in clinical nutrition \u0026amp; metabolic care. https://pmc.ncbi.nlm.nih.gov/articles/PMC2760315/pdf/nihms111079.pdf\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nSmith, K., Watson, A. W., Lonnie, M., Peeters, W. M., Oonincx, D., Tsoutsoura, N., \u0026hellip; \u0026amp; Corfe, B. M. (2024). Meeting the global protein supply requirements of a growing and ageing population. European journal of nutrition. https://pmc.ncbi.nlm.nih.gov/articles/PMC11329409/\u0026#160;\u0026#x21a9;\u0026#xfe0e;\n","permalink":"https://brege.org/post/protein-calculator/","summary":"A live protein calculator prototype for common high protein food sources.","title":"How much of one single food do you need to eat in a day to satisfy protein demands?"},{"content":"Consider the Epley formula for estimating one-rep max weight:\n$$ W_\\text{1RM} = W \\cdot \\left(1 + \\frac{R}{30}\\right) $$\nTo compute your one-rep max weight for a given lift, $W_{1\\text{RM}}$, you simply input the weight lifted, $W$, and the number of reps performed before failure, $R$.\nThis formula has been empirically validated 1 and is a useful tool not just for estimating your max weight for a given weight-rep pair $\\left(W, R\\right)$, but also to compute the number of predictable reps you can do at any other given weight, relative to your one-rep max.\nThis is quite useful for plateaus. For example, if you get stuck progressing the Overhead Press to 115 lbs for 5 reps after successfully performing the OHP for 110 lbs for 5 reps, you may need to strategize. Using the Epley formula, to go from $$ \\left( 110\\text{lb}, 5 \\text{reps} \\right) \\rightarrow \\left(115 \\text{lb}, 5 \\text{reps}\\right), $$ you are effectively increasing your one-rep max: $W_\\text{1RM}: 128 \\text{lbs} \\rightarrow 134 \\text{lbs}$. Our goal here is to effectively increment your $W_\\text{1RM}$ in smaller steps: $$ \\small \\left( 110\\text{lb}, 5 \\text{reps} \\right) \\rightarrow \\left(115 \\text{lb}, 4 \\text{reps}\\right) \\rightarrow \\left(110 \\text{lb}, 6 \\text{reps}\\right) \\rightarrow \\left(105 \\text{lb}, 8 \\text{reps}\\right) \\rightarrow \\left(115 \\text{lb}, 5 \\text{reps}\\right) $$ because this is the same as $$ W_{1\\text{RM}}: 128.33 \\text{lb} \\rightarrow 130.33 \\text{lb} \\rightarrow 132.00 \\text{lb} \\rightarrow 133.00 \\text{lb} \\rightarrow 134.17 \\text{lb} \\\\ W_{5\\text{RM}}: 110.00 \\text{lb} \\rightarrow 111.71 \\text{lb} \\rightarrow 113.14 \\text{lb} \\rightarrow 114.00 \\text{lb} \\rightarrow 115.00 \\text{lb} $$ I refer to this as the Epley pathway.\nBecause the Epley formula is nonlinear, this requires an iterative approach. I\u0026rsquo;ve made a calculator that will help you find this path over different $\\left(W, R\\right)$ pairs. It defaults to using a range of reps roughly half that of your initial number, $R_0$, and a few \u0026ldquo;sweet spot\u0026rdquo; rep values.\nInitial Weight (lbs): Initial Reps: Rep Range Variation: hybrid: ±R₀/2 and (8, 10, 12, 15, 20, 30) R₀±5 reps ±R₀ R₀±8 reps R₀±10 reps R₀±12 reps R₀±15 reps All reps: [0,..,30] 1RM Formula: Epley Brzycki Lombardi O’Conner Show/Hide extra notes You\u0026rsquo;ll note that I\u0026rsquo;ve generalized this calculator to also include different formulas that different apps use:\n$$ W_{\\text{1RM}} = f(W, R) $$\nTry changing the dropdown to see how different curves generate slightly different effective rep ranges. To read more on the survey of different calculations, check out the One-repetition maximum article on Wikipedia.\nEpley Pathway Weight (lbs) Reps 1RM (lbs) Effective 5RM (lbs) More details of different, specific formulae for Epley 2 Brzycki 3, Lombardi 4 and O\u0026rsquo;Connor 5, and several complimentary research articles 1 and 6, are available.\nMy Progression Scheme This makes it straightforward for me to also compute the warmup sets needed for my leading barbell exercise. Recently, I\u0026rsquo;ve found good success in pyramiding warmups using my calculated $\\left(30, 20, 10\\right)\\text{RM}$\u0026rsquo;s for $\\left(12, 8, 4\\right) \\text{reps}$, respectively.\nIn addition, another scheme I\u0026rsquo;ve been using for strength-focused exercises has been, after 3–6 reps of heavy weight for three sets, to drop set into $\\left(10, 20\\right)\\text{RM}$ for $\\left(8, 12\\ldots\\text{amrap}\\right)$, respectively, to increase my work volume without chewing up my joints, leaving $\\sim \\text{2}$ $\\text{rir}$. Here, $\\text{amrap} = $ \u0026ldquo;as many reps as possible\u0026rdquo; and $\\text{rir} =$ \u0026ldquo;reps in reserve\u0026rdquo;. My thoughts here reflect the goal to cover warmup (3), strength (3–4), and hypertrophy (2), in a single leading compound exercise.\nProgression Chart Example: Set Breakdown for Leading Barbell Lift. The width of the bins represents the number of reps, $R$, denoted inside the bins. The weights, $W_{N\\text{RM}}$, are in lbs, represented as the height of the bins. From left to right, the weights in my scheme are: 30RM, 20RM, 10RM, 5RM (3x's), 10RM, 20RM. This provides a visual sense of volume in each zone of the exercise. If you change the weights in the calculator, this plot will update. Because this is a hybrid model for strength training and hypertrophy, it will bind the rep ranges between 3–6 reps. The $y$-axis is truncated at ⅔ $W_{\\text{30RM}}$. Possible Improvements Create a similar pathway table for the goal of adding a rep, instead of adding $5 \\text{lbs}$ to the bar. Will take a good amount of effort.\nImplement a pyramid scheme with broader rep ranges in the progression chart histogram. I haven\u0026rsquo;t thought much about this yet, but when I can hit 7 reps on heavy compound lifts, I feel like I\u0026rsquo;m entering a moderately safe 7–12 rep range. At that point, the effort level shifts to something different.\nThe Epley model is just one of many. I haven\u0026rsquo;t explored the others yet because I could solve this with fractional arithmetic in my head while \u0026ldquo;ape-brained\u0026rdquo; in the gym. However, adding a dropdown toggle to choose different models, and referring to recent literature on advancements in curve fitting, would make this tool more robust. Similar to how the Opus audio codec performs at different fidelities with various bitrates, I\u0026rsquo;m sure that the pathway from 1RM to 30RM follows a more complex, multi-fitted approach.\nReferences https://opensiuc.lib.siu.edu/cgi/viewcontent.cgi?article=1744\u0026amp;context=gs_rp\u0026#160;\u0026#x21a9;\u0026#xfe0e;\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nhttps://scholar.google.com/scholar?hl=en\u0026amp;as_sdt=0%2C23\u0026amp;q=+Epley%2C+Boyd+%281985%29.+%22Poundage+Chart%22.+Boyd+Epley+Workout.+Lincoln%2C+NE%3A+Body+Enterprises.+p.+86.+\u0026amp;btnG=\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nhttps://scholar.google.com/scholar?hl=en\u0026amp;as_sdt=0%2C23\u0026amp;q=+Brzycki%2C+Matt+%281998%29.+A+Practical+Approach+To+Strength+Training.+McGraw-Hill.+ISBN+978-1-57028-018-4.+\u0026amp;btnG=\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nhttps://www.unm.edu/~rrobergs/478RMStrengthPrediction.pdf\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nhttps://www.medicalalgorithms.com/equation-of-oconnor-et-al-for-predicting-the-one-repetition-maximum-1-rm\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nhttps://www.researchgate.net/profile/Marcelo-Silva-12/post/Prediction_of_1RM_in_muscular_strength_what_is_the_better_7-10_rep_or_5-7_rep/attachment/59d6235b79197b8077981b20/AS%3A306915098202113%401450185669112/download/478RMStrengthPrediction.pdf\u0026#160;\u0026#x21a9;\u0026#xfe0e;\n","permalink":"https://brege.org/post/nonlinear-weightlifting-progression-scheme/","summary":"Using the Epley formula, and others, for estimating an effective pathway through weightlifting plateaus","title":"Non-linear Weightlifting Progression Calculator"},{"content":"Greek Yogurt Chef: Wyatt Brege\nYield: 1 quart\nIngredients 1/2 Gallon Whole Milk, expiring 1/2 Cup Greek Yogurt Directions Bring the milk up to 161 degrees F (79 degrees C) for 15 seconds if unsure of origin, then let cool to blood temperature, 100 degrees F (38 degrees C). USDA approved is generally safe to use as is. Stir in the Greek yogurt, then pitch into a plastic tub or crock. Glass can effect temperature greatly under draft. Let sit in a warm place for 15-24 hours with a secured cloth, or whenever it solidifies. In a large, sanitized mixing bowl, place a 36\u0026quot;x36\u0026quot; flour cloth over the bowl completely draping over the side. Poor in the yogurt over the cloth. Prepare a long length of twine. Bring the corners of the cloth to a point and tie tightly and securely. Suspend the yogurt pouch over the bowl by fastening it to a hook in the cieling. Alternatively, use the colander and deep stock pot you use for spaghetti noodles, and let the secured pouch sit well over the seiving liquid whey. You don\u0026rsquo;t want the yogurt to touch the whey water. You want it to dry out. Let sit overnight in a dry place. If you have pets, lower or remove the racks from your room temperature oven to store the aparatus. Pasteurize the whey water for storage or discard. Sperate the yogurt from the cloth into a clean tub and store. Notes The whey water can be reduced to less the 1/4 of its original volume (from about 1 Quart to 3/4 Cup) into a spreadable caramel called myost in Skandinavian countries. You can also use it in homemade bread, reheating chili or soup, marinading chicken for fried chicken, or as a starter for lacto-fermented vegetables. Quite sour, this is not suitable for protein shakes. ","permalink":"https://brege.org/recipes/gen/greek-yogurt/","summary":"\u003ch2 id=\"greek-yogurt\"\u003eGreek Yogurt\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1/2 Gallon Whole Milk, expiring\u003c/li\u003e\n\u003cli\u003e1/2 Cup Greek Yogurt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003eBring the milk up to 161 degrees F (79 degrees C) for 15 seconds if unsure of origin, then let cool to blood temperature, 100 degrees F (38 degrees C). USDA approved is generally safe to use as is.\u003c/li\u003e\n\u003cli\u003eStir in the Greek yogurt, then pitch into a plastic tub or crock.  Glass can effect temperature greatly under draft.\u003c/li\u003e\n\u003cli\u003eLet sit in a warm place for 15-24 hours with a secured cloth, or whenever it solidifies.\u003c/li\u003e\n\u003cli\u003eIn a large, sanitized mixing bowl, place a 36\u0026quot;x36\u0026quot; flour cloth over the bowl completely draping over the side.\u003c/li\u003e\n\u003cli\u003ePoor in the yogurt over the cloth.  Prepare a long length of twine.  Bring the corners of the cloth to a point and tie tightly and securely.\u003c/li\u003e\n\u003cli\u003eSuspend the yogurt pouch over the bowl by fastening it to a hook in the cieling.  Alternatively, use the colander and deep stock pot you use for spaghetti noodles, and let the secured pouch sit well over the seiving liquid whey.  You don\u0026rsquo;t want the yogurt to touch the whey water.  You want it to dry out.\u003c/li\u003e\n\u003cli\u003eLet sit overnight in a dry place.  If you have pets, lower or remove the racks from your room temperature oven to store the aparatus.\u003c/li\u003e\n\u003cli\u003ePasteurize the whey water for storage or discard.\u003c/li\u003e\n\u003cli\u003eSperate the yogurt from the cloth into a clean tub and store.\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch3 id=\"notes\"\u003eNotes\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe whey water can be reduced to less the 1/4 of its original volume (from about 1 Quart to 3/4 Cup) into a spreadable caramel called \u003cstrong\u003emyost\u003c/strong\u003e in Skandinavian countries.  You can also use it in homemade bread, reheating chili or soup, marinading chicken for fried chicken, or as a starter for lacto-fermented vegetables.  Quite sour, this is not suitable for protein shakes.\u003c/li\u003e\n\u003c/ul\u003e","title":"Greek Yogurt"},{"content":"This is a small survey of a band, a magazine, and a show that each provide unique lenses into our world. Absent celebrity, each of them forage their way through humanity\u0026rsquo;s discards, revealing to us emotions that are truer to our spirit and more honest about our struggle.\nThe Books The Books were a musical duo that made music from found sound recordings. Like a collage, bits of old cassette tapes discovered at garage sales, thrift stores, and thrown out are pieced together through melody with minimal instrumention to create emotional, sonically beautiful tracks.\nThis mosaic of found sound and vocal samples in large part created a music genre of its own. Well, mostly. I think most of us have heard those tracks that kickstart or bridge their songs with an audio clip taken from some movie or speech. But The Books did this to the extreme, mixing these sounds into their songs as their own instrument.\nThe Books - Smells Like Content (3:42)\nIn fact, each track is filled with an unimaginable number of recordings\u0026ndash;sounds that bleed with every emotion of the original, forgotten storyteller within them. There are also aleatoric takes (re: \u0026ldquo;by digitizing sound and thunder\u0026rdquo;) that fold more natural sounds in, but not like Stomp or Anathallo.\nWhat compelled me most was the unscripted essence of the recordings. I wondered about the people that may have listened to some of those source tapes on long road trips, or recorded there. Like archives of thoughts from carpeted basements, strung together from one fried thought to the next.\nThe Books - All Bad Ends All (2:42)\nFound Magazine Found Magazine was created by another duo, based in Ann Arbor, Michigan whose pages were each a collage of scrap notes and photos sent in to them. In it, glimpses of everyday minutia are scanned into its pages, without continuity, often bearing the weather and stains obtained in journey from the trash.\nSource\nAmid a probable banality, the subjects of these clippings range anywhere from odd grocery store requests to people dealing with heavy topics like abortion, divorce, and suicidal thoughts. I was in my very early twenties when my friends introduced me to it, and while I had every opinion imaginable about the world, I certainly didn\u0026rsquo;t suffer any of the experiences these notes conveyed.\nThere was sheer earnesty to them: a glimpse into worlds you couldn\u0026rsquo;t ever possibly live. People\u0026rsquo;s experiences simultaneously made out to be both relatable and unlivable.\nSource\nIt is no wonder why this magazine was so popular in the US penal system. Shy of living in it, it\u0026rsquo;s these discards that are made to share our bond. To me, there is an inner nature here lost in most documentaries (ugh, Netflix), let alone all reality TV shows: they are over prompted and epicly driven. But the stories in Found were of a different species, one that was free of slant, rich in humor, tied deeply in emotion and all of our imperfections.\nHow To with John Wilson Source\nArguably the most inaccurately titled show ever, John Wilson sets out in New York City with nothing but his video camera, as he has done since he was a child, recording literally everything. In his docuseries How To with John Wilson, there are shots of spills and overflowing trash, candid public moments and private invitations, people spontaneously napping or ritualistic maneuvers that all walks of city life take. But moreso, it\u0026rsquo;s the profoundly deep cuts into the human experience accompanying the imagery that make it so special.\nYouTube: How To with John Wilson - Touch and Go\nWhat I loved about this show, which thankfully made it to (but sadly ended in) three seasons, was the juxtaposition of Wilson\u0026rsquo;s unpolished interview/questioning skills with a carefully well thought-out narrative. There is an incredible mastery of using random, second-long bits to string together larger, much broader points about our experiences in the world.\nThe travelogues benefit from people living in tight proximity in an entirely manmade habitat: The City. Even when journeying out West (I forgot why?) to fail in filming Burning Man, Wilson somehow winds up inside an underground, decommissioned nuclear launch bunker that feels just as claustrophobic and unnatural as the city he\u0026rsquo;s escaped.\nConclusions While unfortunately these mediums aren\u0026rsquo;t widely known nor around anymore, I think about them often when I forage for different things on my hikes. So maybe I\u0026rsquo;m intrigued by The Books, Found, and John Wilson for a similar lust, that it hits such a similar psycological mechanism is probably no accident.\nI think about random notes I\u0026rsquo;ve found, the content of which often surprised me. I also imagine all the little notes I\u0026rsquo;ve lost whose finder must have been just as confused upon reading. I guess that\u0026rsquo;s my larger wonder. We don\u0026rsquo;t always know who our audience is. And I think that\u0026rsquo;s actually quiet wonderful.\n","permalink":"https://brege.org/post/foraging-humanity/","summary":"I talk about three mediums that capture the art of the lost and found","title":"Foraging Humanity"},{"content":"Chefs work with a wide variety of different sugars and syrups. A small bit of sweetness in a savory dish can bring balance just as well as salt or acid do to sweet dishes. Sometimes this can be accomplished via onion, carrot or tomato in a rich sauce, or via tree fruits, berries or wine in an aromatic one.\nSweetness is a part of the flavor balancing equation. Sugar is energy dense. It stores well. It is the second fastest \u0026ldquo;macro\u0026rdquo; metabolized by our bodies. Like the fastest (alcohol), we associate its taste with peak ripeness since it expresses itself in fruit through juiciness which elicits immediate opportunity modes within our survival brain.\nOne can practice a great deal of creativity with simple table sugar and their stove top range alone. In addition to practically any sweet confection, sugar is melted into water for simple syrup in cocktails, into caramels and all its derivative forms (butterscotch, toffee, gastriques 1, etc.), and heated in puddings, pot de creme and creme anglaise. All in all, understanding that sugar has a particular behavior when it melts carries over to practically every dessert sauce in existence. Melting sugar to different temperatures and playing with ratios of milk fats and proteins explodes a whole catalog of dessert sauces.\nMolasses is the leftover byproduct from refining sugar from sugar cane, pomegranate, or beets, each of which imparts complex flavor profiles and adds many of its nutrients to the syrup. Molasses is the brown in brown sugar. Most barbecue sauces call for molasses and/or brown sugar. I tend to not carry brown sugar in my kitchens because of its propensity to harden into an annoying brick\u0026ndash;opting instead for molasses and white sugar always, which allows you to play with different types of molasseses and provides an easy to adjust bitterness knob.\nYou can also \u0026ldquo;make\u0026rdquo; brown sugar-adjacent substances by mixing honey, maple syrup or agave with granulated sugar (try it!). In truth, I find there is little advantage keeping brown sugar on hand all together; its shelf life is an order of magnitude shorter than its two parent items, recipes often call for light or dark brown sugar ($\\sim$ 1 or 2 Tbsp of molasses per cup of sugar, respectively), adding needless inventory. Perhaps an issue is the variability of molasses spoonfuls, but then again brown sugar introduces pack as a new parameter.\nTwo especially irreplaceable sugar vehicles come in the form of honey and maple syrup, notably for breakfast items but just as essential for pastries, coffee drinks, and cocktails. I use honey in every vinaigrette recipe. Maple syrup has a high warming association not replaceable with spirits or bitters. Advocating for the use of maple, like honey, requires our agricultural industries to plant more trees and plow fewer fields, creating habitat for creatures that take flight. As a sweetener, honey is better for tea and maple for coffee. Flipped the other way, I find the flavor combination of coffee and honey just as odd as that of a vodka and coke! 2\nWith all that said: consuming less sugar is probably a good idea. Any modern diet requires an elimination of sugar. I have made an effort in previous kitchens to un-crutch myself from its use, and to always explore its substitution via honey or maple or juice reductions where ever I can (this is a great way to make friends with bartenders too, by the way). Corn syrup is mostly employed because it doesn\u0026rsquo;t crystalize, opacify, or dye candies, but is largely unnecessary otherwise. Now that its production is tied to the energy sector\u0026ndash;which has made the price of an ear of corn skyrocket in the last twenty years\u0026ndash;its use in cooking and baking is, in my opinion, best avoided altogether.\nGastriques are made by combining vinegars and caramels, and are a fantastic way to use up expiring fruit and deglazing a cooking pan (like a rondeau used to caramelize onions) that pairs with steak, pork, or producing a glazing crostini toppings.\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nIn Ecce Homo, Nietzsche says he does not drink coffee because it spreads darkness, yet drinks tea but only in the morning (p. 21). For some reason, I tend to remember that when choosing honey or maple for sauces and cocktails and it sort of becomes a pneumonic for me that honey goes in lighter mediums and maple syrup in darker ones. Usually.\u0026#160;\u0026#x21a9;\u0026#xfe0e;\n","permalink":"https://brege.org/post/sugar/","summary":"How I think about sugar and sweetness as a chef from the perspectives of\nhistory, technique, and natural science.","title":"Some Sweet Thoughts on Sugar"},{"content":" dynamics zoom lock lens: similarity affinity hybrid This tool allows you to explore the flavor network, a social graph for flavor profiles. The network is based on the Flavor Bible and soon the companion book What to Drink with What You Eat.\nSearch for an ingredient you like, and the graph will refine to give you a web of ingredients that share highly similar flavor profiles. Then, click on a new ingredient in the network to add it to your recipe above the search box (or to remove it). Clicking on a recipe item or a node has the same effect. Search is not sorted by the flavor metric, it is instead sorted lexically.\nIn this way, you can start building out recipes, menu items and tastings from a consensus of flavor combinations.\nOverview What you are seeing:\nthe nodes with color are your recipe ingredients the suggested ingredients are determined by Jaccard similarity (default) or by one of the other options in the \u0026lsquo;lens\u0026rsquo; dropdown if you choose the hybrid option, the suggested ingredients are fiducially split between: the most similar ingredients in the flavor metric (similarity) the most similar ingredients by text ranking (affinity) the edges from one ingredient to another are weighted by a consensus of chef and expert opinion 1 if your ingredient is missing, it was likely missing in the book (quinoa) or was pruned because its mentions were too sparse 2 If a node is present without an edge, it means that the ingredient has a very good similarity with your recipe, but wasn\u0026rsquo;t mentioned (connected) in its book-entry literally. Reconstructing \u0026lsquo;ghost\u0026rsquo; entries and connections by training a model with listed affinities is one of the ultimate goals of this project.\nThe amount of suggestions gradually decreases as you add more ingredients to your recipe. This is for performance reasons, as with the physics simulation disabling itself at destabilization. When that happens, maybe you discovered a flavor affinity.\nI have included autogenerated links from your recipe basket to a few popular recipe resources above the network graph, including a database for cocktail mixing. 3\nWhy and how Understanding why I chose this text for the dataset is probably already apparent to its readers, but the key thing to take away is that the authors did a fine job formatting something computer readable and human usable\u0026ndash;a rare feat! Most importantly, it is aggregated from chefs, from real humans in kitchens doing what works, what\u0026rsquo;s delicious, and what\u0026rsquo;s in season. Recipe API\u0026rsquo;s don\u0026rsquo;t have this kind of granularity, many rely too heavily on user data to seed recommendations. To my knowledge, this is the only dataset of this kind.\nTechnical tools only involve vis.js for visualization and BeautifulSoup for parsing. The data is scraped from the Flavor Bible, and the similarity matrix is calculated using Jaccard similarity for pairwise comparisons. I am working on cleaning up the initial data with some mix of modern techniques with some concoction of nltk, fuzzywuzzy and/or Bert. The current form was done entirely with regexp/bs4 parsing. The suggested nodes can be improved by using a weighted Jaccard probability distribution (arXiv). Source code for this part of the calculation (the text → dataset chain) is available on GitHub.\nInspiration In 2019, I was helping fellow chefs come up with new specials. At this point in time, we were rolling about four-ten new specials as a team every week, ranging from brunch, cocktails, lunch, football apps and our highly anticipated farm-to-fork pop-up dinners. But sometimes you just get plain stuck. A good trick, at least for creativity, is to set rules so you have some boundaries to push. But if you are going to set rules, they should at least solve a few things:\ndo something new use something old feature three things in season I hate having extra stuff around, but I love new stuff coming in, yet I don\u0026rsquo;t like wasting things, but then I actually look forward to doing inventory. Ah, Schrodinger\u0026rsquo;s cook.\nSpecials: we would work out new ideas together over the prep table. Sometimes ideas required working things out on paper, usually butcher\u0026rsquo;s, and occoasionally crude graphs of our plate setups evolved. These were sketches of sauce and protein layouts, heavy edges between ideas if their pairing \u0026lsquo;sang\u0026rsquo;, then as a guide hanging from the ticket rail on the night a feature debuted.\nKaren and Andrew\u0026rsquo;s book was gifted to me later that year, and it changed my game. It finally put in words a mental ranking of flavor profiles based on ingredient query. I had a good resource that gave answers, and especially new ideas, quickly. And it was thorough enough to trust.\nThis method was so helpful, I started dreaming of a computer tool to help me sketch out this process. I remembered a reddit post that spurred others to lay out some of the underlying ideas here: overlapping communities :: compatible flavors.\nBroader thoughts I believe the impact of mathematical concepts to the broader culinary scope to be a major upgrade in our thoughtfulness about food. To extend its application, in creativity and clarity, not abused in statistics to pressure a sale and disable the creative mind. While I do see how a tool like this could provide immense practical application in the distribution world, my focus here is to empower chefs, bartenders, brewers, baristas, and sommeliers to create new things.\nWhen it comes to tools available to chefs, compared to musicians, writers, and artists, chef\u0026rsquo;s are unfortunately at a disadvantage creatively. Yes, we have recipes, but those are instructions, and do little to help us build on ratio or balance. What might be more helpful, I think, is a playground for putting new food ideas together.\nIn the book, the weight of the pairing is given by the emphasis of the text:\nnormal text means mentioned by at least one expert bold is recommended by many experts BOLD CAPS is highly recommended *BOLD CAPS is the \u0026ldquo;Holy Grail\u0026rdquo; of pairings If the ingredient is not mentioned, it is given no weight (or edge) but it does not mean a flavor pairing doesn\u0026rsquo;t exist. This is part of the purpose of this tool! Lastly, there are a few dozen mentions of \u0026ldquo;Avoid\u0026rdquo;, and should be thought of as opposite charges.\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nIf you encounter a bug, please feel free to contact me by email or open an issue on GitHub!\u0026#160;\u0026#x21a9;\u0026#xfe0e;\nWhen What to Drink has been parsed and merged with the network, the latter link in the recipe site list should become much more robust. How fun!\u0026#160;\u0026#x21a9;\u0026#xfe0e;\n","permalink":"https://brege.org/post/the-flavor-network/","summary":"This tool allows you to explore the flavor network, a social graph for flavor profiles. The network is based on the \u003ca href=\"https://karenandandrew.com/books/the-flavor-bible/\"\u003e\u003cem\u003eFlavor Bible\u003c/em\u003e\u003c/a\u003e and soon the companion book \u003ca href=\"https://karenandandrew.com/books/what-to-drink-with-what-you-eat/\"\u003e\u003cem\u003eWhat to Drink with What You Eat\u003c/em\u003e\u003c/a\u003e.","title":"The Flavor Network"},{"content":"I simulated black holes-neutron star mergers for the SXS collaboration as a graduate student at Washington State University. These simulations involved using advanced numerical algorithms with the Spectral Einstein Code on high performance computing clusters using hundreds of CPU cores. My undergrad was at Grand Valley State University where I studied physics and math.\nI am also a professional chef. My culinary specialities are seafood and organic produce, although data suggests soups and sauces are my truer expression. My most natural state is in raucous, high-throughput kitchens. I\u0026rsquo;m fond of fermenting, pickling, brewing, smoking, and curing. While these require time, at go-time my cooking is geared towards speed, detail and efficiency.\nI\u0026rsquo;ve been a Fedora Linux user for a while, since fc14. I enjoy tinkering with computers. I have built and restored many, as well as home servers, cryptographic miners, an automatic CD ripper, and made various media projects involving computer parts sourced from atypical places, e.g., the WSU Surplus Store. I have worked with every Raspberry Pi board since their debute. I have a server that I practiced maintaining a LEMP stack on.\nSofter things.. I love hockey, fishing, sometimes leathercraft and woodworking, a fondness for translated lit, HBO, and cat\u0026rsquo;s cradle.\nSome more thoughts.. I closed out my academic life at the end of 2017, finding a different path, yet still evermore envious of all of the incredibly mindful people I got to know through my journey. I am forever grateful for the guidance that David Austin, Milun Rakovic and Matthew Duez, my advisors, have given me. I owe my academic mentor, Karen Gipson, an unbridled thankfulness for my academic compass, and for her guidance to pursue a life out West, where I could be the best me I could ever have dreamt to be.\nI enjoy teaching, working through the hardest problems, complex puzzles, reading, basically all of the things an academic does, but when I measured myself\u0026ndash;my work ethic, imagination, drive\u0026ndash;I never truly felt I had their same gift in that space. It\u0026rsquo;s worth noting that gift is not synonymous with \u0026rsquo;less effort\u0026rsquo;: archetypes in any discipline do not achieve without trying\u0026ndash;you can\u0026rsquo;t. There are no Will Hunting\u0026rsquo;s in this world. It\u0026rsquo;s this nascent difference between life on easy-mode and the ability to work with ease. The Italian word for this, I learned, is called sprezzatura.\nThe only medium I ever found myself to have experienced this nature, deep within, was with food, and maybe most of my accomplishments there don\u0026rsquo;t exactly squeal \u0026lsquo;gifted\u0026rsquo;, but the way the processes click inside my brain is certainly my gift.\nAnd so, with a fresher spirit, I began cooking in Northern California making delicious food with some incredibly amazing people. I\u0026rsquo;ve been the Executive Chef of Dawson\u0026rsquo;s Bar \u0026amp; Grill in Dixon, CA and Slanted Tree Kitchen \u0026amp; Taproom in Fairfield, CA where I\u0026rsquo;ve served a variety of cuisines, delicious beer and wine pairings, and authentic farm-to-fork meals every night, both at the restaurant and on location at Eatwell Farm.\nI recognize that there is a forever difficult access problem shared between STEM and culinary. Cooking, coding, and calculating is all French to people, requiring a lot of will and patience, and a lot of suck. This comes back to my marriage of food and computers: recipes, like code, as well as the creative process, are better served in openness, source and all.\nPart of this is emblematic of the food and beverage world itself, while also challenging is an oversaturation of information (in everything) to critical fatigue these days. While we can follow recipes as well as journals, what we lack is structural tooling:\n$$food \\in\\{ \\textrm{culture}\\}$$\nSomething akin to sheet music, grammar structure, i.e., systems which let us experience flavor abstractly the way a musician hears melody, notes, through page, or how a writer masterfully articulates internal dialogue within her prose.\nUseful for design, pictures and numbers alone fall short in the dynamic creative processes of these three expressions of culture. What\u0026rsquo;s unfair with food is the lack of an ability to construct our ideas visually in the absence of sensation. Yet, it is enough for me to remain hopeful, that these modes of culinary structures can be discovered and made more intelligible to us.\n[ my resumé ]\n","permalink":"https://brege.org/about/","summary":"\u003cp\u003eI simulated black holes-neutron star mergers for the \u003ca href=\"https://black-holes.org\"\u003eSXS\u003c/a\u003e collaboration as a graduate student at \u003ca href=\"https://physics.wsu.edu\"\u003eWashington State University\u003c/a\u003e.  These simulations involved using advanced numerical algorithms with the \u003ca href=\"https://www.black-holes.org/code/SpEC.html\"\u003eSpectral Einstein Code\u003c/a\u003e on high performance computing clusters using hundreds of CPU cores.\nMy undergrad was at \u003ca href=\"https://gvsu.edu\"\u003eGrand Valley State University\u003c/a\u003e where I studied physics and math.\u003c/p\u003e\n\u003cp\u003eI am also a professional chef.\nMy culinary specialities are seafood and organic produce, although data suggests soups and sauces are my truer expression.\nMy most natural state is in raucous, high-throughput kitchens.\nI\u0026rsquo;m fond of fermenting, pickling, brewing, smoking, and curing. While these require time, at go-time my cooking is geared towards speed, detail and efficiency.\u003c/p\u003e","title":"Biography"},{"content":"Expertise computing data science artificial intelligence software engineering machine learning full-stack development\nphysics \u0026amp; mathematics mechanics general relativity fluid dynamics numerical methods\nculinary arts menu profit analysis and documentation systems from-scratch, seasonal \u0026amp; farm-to-table cooking pairing dinners and pop-ups pedagogical training and leadership\nSelected Work monitorat is a federated, continuous dashboard and documentation framework for Linux homelabs with a themeable and extensible widget system. python, flask, javascript, html, css, yaml, docker, systemd, widgets, csv, homelab, pypi Demo Source PyPI Docker\noshea is a Node.js Markdown-to-PDF document plugin framework featuring archetyping, Claude Code Skills, YAML workflows, and multi-level QA suite. node.js, yargs, puppeteer, markdown-it, js-yaml, ajv, plugins, archetypes, docs, recipes, books, cover letters Source npm Docs Plugins Agents\nbrūki is a self-hosted screenshot tagger, sorter, and retrieval app using machine learning via OCR, CLIP, and VLM image processing. python, flask, sqlite, pandas, numpy, pillow, pytesseract, pydantic, pytorch, clip, umap, hdbscan Source Notebooks\nthe-flavor-network is an interactive flavor-pairing and recipe-discovery tool built from well-respected culinary texts, a large recipe corpus, and featuring network graphs built on a weighted Jaccard similarity algorithm. hugo, papermod, javascript, vis.js, fuse.js, flask, sqlite, uwsgi, nginx, systemd, recipes, data science Website Core Source\naoife is a mixed-media poster matrix engine integrating a dozen APIs for collage building, cover-art search, and artwork discovery. react, typescript, vite, flask, python, websocket, zustand, tmdb, openlibrary, musicbrainz, cypress, biome Demo Source\nSee github.com/brege for a complete list of software projects.\nProfessional 2023, Data Science Fellowship, The Data Incubator, San Francisco, CA 2020-2022, Restaurant Consulting, CA, MI 2019-2020, Executive Chef, Slanted Tree, Fairfield, CA 2017-2019, Executive Chef, Dawson\u0026rsquo;s, Dixon, CA 2013-2017, Research Assistant, Washington State Univ, Pullman, WA 2010-2017, Teaching Assistant, Washington State Univ, Pullman, WA 2005-2007, Sous Chef, One Trick Pony, Grand Rapids, MI Education 2017, PhD, Washington State University, Physics 2010, BSc, Grand Valley State University, Mathematics 2010, BSc, Grand Valley State University, Physics 2007, ASc, Grand Rapids Community College Technologies supercomputers and high performance computing SpEC mpi spark stampede xsede calcul cacr.caltech\nprogramming languages and runtimes node.js python typescript c++ git javascript php bash\napplication and visualization frameworks react flask sqlite hugo vite markdown-it d3.js chart.js vis.js fuse.js\ndata science and machine learning scikit-learn pandas networkx tensorflow pytorch transformers open-clip numpy matplotlib jupyter seaborn clip umap hdbscan pytesseract\nscientific and numerical tools sage fortran octave matlab latex gnuplot paraview\nvalidation, QA, and schemas pytest mocha cypress biome ruff puppeteer ajv pydantic websocket zustand\nsource, packaging, and distribution github npm pypi docker podman nginx systemd uwsgi addons.mozilla.org\nPublications Systematic effects from black hole-neutron star waveform model uncertainties on the neutron star equation of state Chakravarti, K., Gupta, A., Bose, S., Duez, M.D., Caro, J., Brege, W., Foucart, F., Ghosh, S., Kyutoku, K., Lackey, B.D. and Shibata, M. Physical Review D. 99(2), 024049, Jan 31, 2019 preprint: arXiv:1809.04349\nBlack hole-neutron star mergers using a survey of finite-temperature equations of state Brege, W., Duez, M.D., Deaton, M.B., Foucart, F., Caro, J., Hemberger, D.A., Kidder, L.E., O\u0026rsquo;Connor, E., Pfeiffer, H.P., Scheel, M.A. Physical Review D, 98(6), 063009, Sep 12, 2018 preprint: arXiv:1804.09823\nDynamical ejecta from precessing neutron star-black hole mergers with a hot, nuclear-theory based equation of state Foucart, F., Desai, D., Brege, W., Duez, M.D., Kasen, D., Hemberger, D.A., Kidder, L.E., Pfeiffer, H.P., Scheel, M.A. Classical and Quantum Gravity 34(4) 044002, Nov 3, 2016 preprint: arXiv:1611.01159\nContributed Talks The Flavor Network Specially selected for The Data Incubator\u0026rsquo;s Capstone Showcase, Nov 9, 2023\nEquation of state survey of black hole-neutron star mergers APS April Meeting, Apr 16, 2016, BAPS.2016.APR.C14.3\nA high order accurate finite difference scheme with boundary closures for astrophysical simulations Northwest APS Meeting, May 16, 2015, BAPS.2015.NWS.E6.6\nA stable high-order multipatch method for black hole accretion simulations APS April Meeting, Apr 12, 2015, BAPS.2015.APR.K13.9\nPolymer quantum mechanics and an approach to minimal length (Poster) 19th International Conference on General Relativity and Gravitation (GR19), Mexico City, Mexico, Jul 16, 2010\nSymmetry Analysis and the Lane-Emden Equation 2009 Undergraduate Symposium at Argonne National Labs, Argonne, IL, nov 13, 2009\nSymmetry Analysis of the Lane-Emden Equation MathFest 2009, Portland, OR, Aug 7, 2009\nAwards 2017 | 2016 | 2015, NASA Space Grant 2011-2012 | 2010-2011, Graduate Assistance in Areas of National Need (GAANN) fellowship 2009-2010, Science, Mathematics, And Research for Transformation (SMART) scholarship 2009, Outstanding Student Achievement Award, GVSU Mathematics Department Research Experience May 2013 | to | Sep 2018 Black hole-neutron star mergers and accretion disk simulations Physics Dissertation, Washington State University, SXS collaboration\nI evolved black hole-neutron star systems in SpEC with adaptive mesh refinement and nuclear-theory based equations of state. I implemented a shock-capturing, energy stable, multiblock algorithm, ESWENO, into SpEC to solve the fluid equations of an accretion disk on a multipatch grid structure. May 2010 | to | Aug 2010 Generalized uncertainty principle Post-baccalaureate Research, Grand Valley State University I explored numerous algebras connecting polymer quantum mechanics and minimal length.\nAug 2009 | to | May 2010 Motion in two-center gravitational systems Physics Senior Thesis, Grand Valley State University A three-body problem where I evolved Hamilton\u0026rsquo;s equations using Gragg extrapolation to model chaotic particle trajectories around rotating binary gravitational systems and derived a non-obvious integral of motion.\nAug 2009 | to | Dec 2009 Quasicrystals, tilings and diffraction patterns Mathematics Senior Thesis, Grand Valley State University I studied diffraction patterns of aperiodic tiles, quasicrystals, and Golden and Silver ratios.\nMay 2009 | to | Aug 2009 Symmetry analysis of differential equations Research Experience for Undergraduates, University of Central Florida I determined the underlying Lie symmetries of the Lane-Emden equation for generalized polytropic stars.\nTeaching Experience S-2011 PHYS 320 Lecture, Hamiltonian Mechanics | GAANN 2010 fellowship junior-level physics majors, multi-week lecture series hamiltonian mechanics lagrangians canonical coordinates phase space poisson bracket\nS-2012 | F-2010 ASTR 135 Laboratory, Astronomy non-science majors astronomy solar system stars galaxies cosmology history of astronomy\nX-2017 | F-2014 | F-2012 | F-2011 PHYS 101 Laboratory, General Physics I algebra-based uncertainty analysis mechanics pendulum springs work and energy impulse and momentum ballistics buoyancy vibrations temperature heat\nS-2012 PHYS 101 Lecture, General Physics I | GAANN 2011 fellowship engine cycles thermodynamics\nS-2013 PHYS 102 Laboratory, General Physics II algebra-based uncertainty analysis electric and magnetic fields ohm\u0026rsquo;s law circuits induction reflection and refraction lenses\nX-2012 | S-2011 PHYS 201 Laboratory, Physics for Scientists and Engineers I calculus-based error propagation mechanics Newton\u0026rsquo;s laws friction pendulum impulse and momentum work and energy ballistics rotational dynamics buoyancy harmonics engine cycles\nF-2012 PHYS 202 Laboratory, Physics for Scientists and Engineers II calculus-based error propagation electric and magnetic fields RC and AC circuits induction transformers interference thin lenses\nMemberships c. 2013, SXS Collaboration c. 2009, American Physical Society c. 2009, Mathematical Association of America c. 2010, Omicron Delta Kappa c. 2009, Society of Physics Students (SPS) c. 2009, Pi Mu Epsilon (Iota chapter) ","permalink":"https://brege.org/cv/","summary":"Expertise computing data science artificial intelligence software engineering machine learning full-stack development physics \u0026amp;amp; mathematics mechanics general relativity fluid dynamics numerical methods culinary arts menu profit analysis and documentation systems from-scratch, seasonal \u0026amp;amp; farm-to-table cooking …","title":"Wyatt Brege"},{"content":"Les Miserables is one of my favorite books. I read most of the original translation on a train ride to Portland, OR from Chicago, IL back in 2008 and enjoyed the remainder on the return trip back East. It taught me compassion: when Valjean places the coin in Cosette\u0026rsquo;s shoe. Father Christmas always misses her. There was an earlier passage of a man stepping on a coin in front of her, while she swept dressed in rags.\nThe graph may take a moment to load.\nThe search bar is the major addition to the graphing methods. Nodes can be clicked and added to a subgraph builder. You can continue to search for new node members in the search bar (which has a rudimentary autofill that\u0026rsquo;s a straight json query) and clicking on them will add them to the builder. Simultaneously, the graph will reduce to a graph containing only all nodes with edges linked to nodes in the builder.\nItems can be removed from the builder either by clicking the little builder tabs or re-clicking the node. Clearing the builder bar completely will redraw the whole graph.\nTesting and development was done on the mini pesto data set I made for What is Pesto?. Recipe builder coming soon(!)\nPlease email me at wyatt@brege.org with any questions.\nDataset can be found here:\nnodes.json edges.json Lingering annoyances:\nSlow Javascript needs clean up I have great fear running this on my 700x3000 dataset.. ","permalink":"https://brege.org/post/les-miserables-graph-search/","summary":"A network graph of character connections from one of my favorite books\nand authors of all time, Victor Hugo\u0026rsquo;s Les Miserables.","title":"Les Miserables"},{"content":"This is a follow-up to the previous post Network Graphs in Hugo. I\u0026rsquo;m feeling fruity. These aren\u0026rsquo;t all tree fruits, but a few clusters organized by tree grafting compatibility.\nData for the network is stored in two separate JSON files in this page bundle:\nnodes.json edges.json The shortcode and post-local javascript work together:\nfruit-network.html fruit-network.js {{ $nodesPath := .Get \u0026#34;nodesPath\u0026#34; }} {{ $edgesPath := .Get \u0026#34;edgesPath\u0026#34; }} \u0026lt;style\u0026gt; #mynetwork { background-color: #f5f5f5; /* a medium gray color */ border-radius: 10px; border: 1px solid #cccccc; margin: 5px 0 40px 0; } \u0026lt;/style\u0026gt; \u0026lt;div id=\u0026#34;mynetwork\u0026#34; data-nodes-path={{ $nodesPath }} data-edges-path={{ $edgesPath }}\u0026gt;\u0026lt;/div\u0026gt; \u0026lt;script src=\u0026#34;https://visjs.github.io/vis-network/standalone/umd/vis-network.min.js\u0026#34;\u0026gt;\u0026lt;/script\u0026gt; \u0026lt;script src=\u0026#34;https://code.jquery.com/jquery-3.6.0.min.js\u0026#34;\u0026gt;\u0026lt;/script\u0026gt; \u0026lt;script src=\u0026#34;js/fruit-network.js\u0026#34;\u0026gt;\u0026lt;/script\u0026gt; This will provide network graph physics where the nodes are images (all sourced from Wikipedia. Hugo template for completeness:\n{{\u0026lt; fruit-network nodesPath=\u0026#34;data/nodes.json\u0026#34; edgesPath=\u0026#34;data/edges.json\u0026#34; scriptPath=\u0026#34;js/fruit-network.js\u0026#34; \u0026gt;}} ","permalink":"https://brege.org/post/network-graphs-with-images/","summary":"A followup to the Network Graphs in Hugo post, this time with avatars for\nthe nodes.","title":"Network Graphs with Images"},{"content":"Pesto* is a cold-prep green sauce made with herbs and alliums suspended in oil. Most pestos call for some form of nut or cheese. In the general sense, chefs may specify \u0026ldquo;loose pesto\u0026rdquo; when there are neither cheese nor nuts in the sauce, or when the sauce has an abundance of oil. In general, pesto is made from herbs in the mint family, almost always from basil. The * distinguishes a generalization to the traditional meaning of the word.\nClassification Basil pesto is the common pesto. Its recipe typically calls for five key ingredients: $$ \\begin{aligned} \\textrm{basil pesto} = \\textrm{basil} \u0026amp;+ \\textrm{extra virgin olive oil} + \\textrm{garlic} \\\\ \u0026amp;+ \\textrm{parmesan cheese} + \\textrm{pine nuts} \\end{aligned} $$\nChimichurri includes a vinegar, usually red wine vinegar, which pesto does not, although pesto can suspend acid through citrus. Chimichurri often uses rough chopped or ground herbs, almost always oregano and parsley, but some modern applications will puree chimichurri as one does with pesto.1\nPesto is also different from gremolata, which like chimi is also made with parsley, so you may refer to carrot-family herb sauces as either gremolatas or chimis, and mint-family herb sauces as pestos, and chefs will know what you mean, even if they don\u0026rsquo;t quite agree with the abstractions.\nA table is provided as a summary of these three sauce\u0026rsquo;s distinctions.\nPesto Gremolata Chimichurri Spring Sauce Herb* Basil Parsley Parsley + Oregano Mint + Peas Oil Extra Virgin Extra Virgin Extra Virgin Walnut Oil Allium Garlic Garlic Garlic Green Onion Nut Pine nut - - Pistachio Acid - Citrus Red Wine Vinegar Pomelo Wow Parmesan n/a Chili Flakes Chevre \u0026ldquo;Green Sauces. The author made spring sauce up, but it\u0026rsquo;s very good on crostini.\u0026rdquo;\nBut there is a small catch, because some chefs may also say \u0026lsquo;arugula pesto,\u0026rsquo; which might have no mint-family herb mixed in. This leafy sauce resembles pesto in process and appearence, and provides the effect of coating pastas in bright green colors, especially when suspended in stablized fat like reduced cream or mayonaisse. A chef can employ arugula for its liquorice and peppercorn aspects, or baby spinach which adds tang (like nori) when cooked, but she will most likely apply it because of its food coloring properties (vibrancy). Similarly, \u0026lsquo;spring pea pesto\u0026rsquo; is made with a puree of spring peas and mint, and on crostini is a fantastic crudité.\nIn this way, pesto* is generalized from its elements, describing a sauce of process and appearence while flexible in its flavor balancing rules. This is pesto* as a category, not pesto as a set. For all intents and purposes, chimis and gremolatas are pestos*.\nIngredients The key to most pestos is to use a motor driven device for pureeing the sauce. The two best tools available and in common use both in commericial and residential kitchens are the vitamix or immersion blender. Food processors and ninjas work just as well.\nHint: always add cheese last\nPuree everything besides cheese first. You don\u0026rsquo;t want to gum up your blender, so you can fold the proto-pesto with grated parmesan in a mixing bowl after pureeing the produce. In restaurants, you can make a really fine proto-pesto (i.e., loose pesto) by pureeing the produce and oil for an extended period of time. It is easier on the motor and on the blades. You can be lazier picking your leaves on your basil or include more stems, because the cheese absent creates less friction. Save the cheese for last.\nGreens Most herbs from either the carrot- or mint-families will work great, and many green tops of root vegetables (turnip, radish) are, while not interchangeable, usable and often complimentary in pestos. Caution: while tarragon can be made into a pesto*, its deployment in cold-prep sauces is rare (marinades, green goddess dressing) and is typically utilized better in hot-prep sauces\u0026ndash;especially béarnaise. Sage, rosemary, and lemon verbena require special practice. Thyme is time. Use edible garnishes. Keep away from the ornamental \u0026ldquo;perfumes\u0026rdquo;.\nRecommend: basil, mint, parsley, oregano, marjoram, arugula\nAvoid: lavendar, tarragon, lemon verbena, rosemary\nCheese Try to stick with a hard cheese that has longer room temperature stability. Cheeses with hard interiors and developed rinds will impart the necessary fats and impactful aromas while also being more conservative in the funky bleu cheeses, chalky goat cheeses, or sour yet creamy compositions of farmer/cottage style cheeses\u0026ndash;namely, ricotta, cotija or paneer. An old queso fresco that has been air dried in the fridge, however, is a mighty substitute to parmesan on a budget.\nRecommend: parmesan, hard rind, feta, crumbly\nAvoid: soft, bleu\nCitrus? Of course, pesto is also seasoned (sodiums, peppercorn) and lemon zest or lemon juice is an especially common addition. Adding citrus tunes flavor, because it combats salinity (parmesan saltiness is not equal between products) and piquancy (garlic cloves grown in drought can be remarkably \u0026lsquo;hot\u0026rsquo;). Because lemons are a hybrid of pomelo and citron, grapefruit juice is an equally applicable substitute.\nRecommend: lemon zest, grapefruit juice, kombucha vinegars\nAvoid: orange, distilled vinegars\nNuts Pine nuts are the nut of choice in recipes from canonical sources. People don\u0026rsquo;t have pine nuts in their house. They do have other nuts leftover from baked good preperations. In restaurants, pine nuts are toasted in hot ovens. They are applied whole to pizzas and salads, so because they can live in a recipe and two auxillary dishes, they define themselves as roleplayers in menus and inventories. However, pine nuts are expensive. Because they are normally toasted, errant chefs may leave them in ovens for moments too long, destroying a product whose cost is equivalent to whole numbers of the average hourly wages. This is not good for anyone. I\u0026rsquo;ve never done this before, I swear.\nInstead, some nontropical tree nuts are immediate substitutes if you are concerned only with the context of pesto: walnut, almond, and pistachio. This does not mean cashews are off limits, nor peanuts. Consider the role they play with basil and different oils in Thai cuisine. But maybe we don\u0026rsquo;t often think of peanut butter and parmesan together, so we avoid peanuts in pesto. That doesn\u0026rsquo;t mean you are violating international treaties by substituting deluxed mixed nuts from the grocery store in place of pine nuts. Pine nuts are the most replaceable element of classical pesto.\nRecommend: pine nut, walnut, almond, pistachio\nAvoid: peanut, cashew, macadamia, brazil, pecan\nOils It is by no coincidence that extra virgin olive oil is the go to substrate (notice also olives and the alternative nuts previously mentioned grow adjacent to each other). Its Mediterranean origin is the required consideration for almost all member dishes in its cuisine. Some oils are better than others when olive oil is out: avocado, walnut, grapeseed. Avoid soy and canola oils which are better suited for frying, and harm basil less in lite applications like salad (Italian) dressing. Coconut oil can be used, but is not ideal because of its high melting point. However, you can create a spreadable pesto by using coconut oil\u0026ndash;if the proto-pesto wets are tempered into coconut oil carefully. Coarser nuts in the spread make for a provocative but health-conscious party favor.\nRecommend: extra virgin, walnut, avocado\nAvoid: canola, soy, peanut\nAlliums Lastly, we generalized garlic to alliums above for good reason. You can make garlic scape pesto, which uses the green tops grown above earth from the garlic bulb. But, you can also use spring onions and/or shallot bulbs in place of garlic, which is especially more pleasant with lakefish and seafood. Although, garlic is preferable to onion in the regime of shellfish and, notably, the mollusk. You can also use radish bulbs, as well as radish or mustard greens in pesto, which simulates \u0026ldquo;bite\u0026rdquo;. In place of garlic, this is a quite useful substitution when pestos are applied in dressings for leafy salads or pasta salads.\nRecommend: fresh garlic, young onions, shallot, some pickled\nAvoid: large onions, leek, pearl onion, cooked garlic\nRecipe I\u0026rsquo;ve included a basic production recipe for Basil Pesto that creates a structurally \u0026ldquo;loose\u0026rdquo; pesto. My application could be added to heavy mayo for basil aioli, brushed on bread for grilling, and thickened with reduced (50%) cream for penne pasta dishes (bechamel cheese sauces work there, too). Cheese plays a more vital role when pesto is a topping where the goal is to gratinize, or in the presence of crackers.\nBasil Pesto Chef: Wyatt Brege\nYield: 1 Quart\nIngredients 2 Bunch Basil 8-10 clove Peeled Garlic 3 Cup Extra Virgin Olive Oil 1/4 Cup Seasonal Tree Nuts (shelled whole) 1/4 Cup Grated Parmesan tt Salt and Black Pepper Directions In a medium sized mixing bowl, combine the ingredients (sans parmesan) with the immersion blender. Fold in the parmesan. Store in 1 Quart deli container.\nNotes It is important to use actual extra virgin olive oil and not pomace or salad oil. The bite of the olive is a key flavor component of pesto.\nWhat is sauce? When you play this game of generalizing sauces into irreducible primitives, you eventually question with good reason why the five mother sauces are the way that they are.\nIf postulated today, there would no doubt be endless criticism of its organization, lack of other fundamentally different sauces (gastriques?), exclusion of other world foods, and few would be convinced of any universality. But Escoffier\u0026rsquo;s postulate has historical importance defining the role of these hot-held sauces in a greater culinary scope. Less valuable now as theory, it is more so enforced as a performance lesson: a chef must learn how to make the mother sauces to be the best in her trade.\nIf you were to reduce every cold sauce into fundamentals (vinaigrette, aioli, coulis, etc), to what extent can you? There is at least some argmunent: the preperation does require special work. While the heated sauces have an additional thermal parameter (\u0026lsquo;careful not to scald, to break..\u0026rsquo;), the cold sauces spend energy kinetically: emulsify, puree, grind (\u0026lsquo;careful not to overwhip, to break..\u0026rsquo;). In this sense, attention isn\u0026rsquo;t voluntary, so it separates itself from chopping, fermenting, or stirring to mix, giving an argument of practicality some teeth in the need for order. No, Ranch is not a mother cold sauce, but mayo does require special work and is an elemental part of Ranch.\nIn my mind, I do consider some categories of cold sauces as fundamental to the education of the garde (those mentioned, probably closer to seven in total). So with liberty, let\u0026rsquo;s for sake of argument hold salsas and pestos in different regard. I cannot speak to the genre it belongs, but: if you have never tried blending tomatillo and basil together, you are missing out on one of life\u0026rsquo;s best kept secrets.\nOn the fly Arugula, Mint, Pea pesto $\\approx$ pesto, sub herb Gremolata $\\sim$ pesto, sub herb, add citrus, minus cheese, minus nuts Chimichurri $\\sim$ gremolata, with vinegar, with chiles I often wonder what foods may have begun as mistakes, or because other times someone just had to make do. Chimi mixed with pesto, then subtended with more red wine vinegar, leads to something quite close to Italian dressing. Maybe this was an accident once, or maybe a quick hack. Turning salvage and hacking into a creation presents a trade uniquely as an art.\u0026#160;\u0026#x21a9;\u0026#xfe0e;\n","permalink":"https://brege.org/post/what-is-pesto/","summary":"A minimum specification of Pesto, earstwhile its relation to other green\nsauces, and my view of pesto as a classifcation schema and not a rigid\nrecipe.","title":"What is Pesto?"},{"content":"This is a simple toy to see how a network graph can be added in a Hugo article. I\u0026rsquo;ll be testing new features on it as I learn new things.\nRelative to the root of the Hugo website directory, here\u0026rsquo;s some basic files to make this interactive. Note that The JSON data and CSS is added inline here to make the scope of this tutorial focus on Hugo-specific structures.\nThe javascript file lives in this page bundle:\ntoy-network.js This file accesses data for the nodes and edges from two JSON files in this page bundle:\nnodes.json edges.json In the shortcodes directory /layouts/shortcodes/:\ntoy-network.html \u0026lt;div id=\u0026#34;mynetwork\u0026#34; data-nodes-path=\u0026#34;data/nodes.json\u0026#34; data-edges-path=\u0026#34;data/edges.json\u0026#34;\u0026gt; \u0026lt;script src=\u0026#34;https://visjs.github.io/vis-network/standalone/umd/vis-network.min.js\u0026#34;\u0026gt;\u0026lt;/script\u0026gt; \u0026lt;script src=\u0026#34;js/toy-network.js\u0026#34;\u0026gt;\u0026lt;/script\u0026gt; \u0026lt;/div\u0026gt; Do the normal way of making a post in Hugo, but invoke the shortcode within the body of your markdown:\nindex.md {{\u0026lt; toy-network nodesPath=\u0026#34;data/nodes.json\u0026#34; edgesPath=\u0026#34;data/edges.json\u0026#34; scriptPath=\u0026#34;js/toy-network.js\u0026#34; \u0026gt;}} This will provide the simple network graph above.\n","permalink":"https://brege.org/post/network-graphs-in-hugo/","summary":"First crack at making a simple toy network graph in Hugo.","title":"Network Graphs in Hugo"},{"content":"I\u0026rsquo;ve put together a Google Drive spreadsheet for the avid Red Dead Redemption 2 completionist. It\u0026rsquo;s almost a 100% checklist, but mostly useful as a way to keep track of progress that plays nice in both print and mobile form.\n\u0026#x1f517; RDR2 Completionist Checklist (Google Sheets)\n2025 Note on Google Drive/Sheets In order for you to edit this, you need to:\nOpen the spreadsheet in \u0026#x1f517; Google Sheets while signed in with your account File \u0026gt; Make a copy This will add a completely editable copy in your Google Drive. I\u0026rsquo;ve gotten a lot of requests to edit this spreadsheet!\nIf you do not have a Google account: you can use this PDF version instead. On my last playthrough, I made sure the page breaks were well placed so I could print them out and mark them off as I played.\nWhile not a replacement by any means for the various user made maps and guides out there, I wanted everything consolodated in a form similar to what I had already been doing with a little notebook while I played.\nHunting: these are animals that you need for the Trapper, Mr. Pearson, Ms. Hobbs, and the legendaries. Daggers † are reserved for the epilogue, officially, and have a grey background. Plants + Fish: combined on the same sheet so they can be printed together. Also, there\u0026rsquo;s some markers in there that indicate challenges, recipe usage/bait types, and some other information available :on hover: Horses: this was actually a major pain to put together! With Rockstar updates and online content being incosistent, there is a definite need out there for these to be consolodated and made tidy. Missables: sorted first by character; this includes: camp requests companion activities missable compendium weapons and \u0026ldquo;unique item\u0026rdquo; satchel contents Collectables: a grid to help demarcate collectable discovery (again, some have grey backgrounds if inaccesible for much of the story) Weapons: see key for more details This guide can be used to checkoff discovered recipes and items, avoiding purchase from the fence, but mostly to fully complete the compendium (and sometimes it takes too many clicks and scrolls in the pause menu). Items that are bolded are uniquely obtained, some of which are missable, or can be sold and never obtained again.\nThere are page breaks to make printing easier. Saving a copy of the Google Sheet will also allow you to use it on your phone quite well. Or, here\u0026rsquo;s the full PDF Checklist \u0026#x2b07;\u0026#xfe0f; ","permalink":"https://brege.org/post/helpful-red-dead-redemption-2-checklist/","summary":"A compact, printable Google Drive spreadsheet for 100% Completion in\nRockstar\u0026rsquo;s Red Dead Redemption 2, including all missable items, compendia,\nrecipes, and more.","title":"Helpful Red Dead Redemption 2 Checklists"},{"content":"Farm-to-Fork Spring Salad candied bacon, goat cheese, baby spinach, strawberry, red onion, mandarin orange vinaigrette\nadd chicken / add salmon\nRockfish Ceviche Tostaditas Monterey Bay, champion radish, pomelo lime citrus, spring onion, cilantro, tomatillo salsa, queso fresco\nNY Steak \u0026amp; Farro swiss chard, collard greens, farro grain, american chili glaze\nSeasonal produce provided by our great friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2020-03-11-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"spring-salad\"\u003eSpring Salad\u003c/h3\u003e\n\u003cp\u003ecandied bacon, goat cheese, baby spinach, strawberry,\nred onion, mandarin orange vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add salmon\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"rockfish-ceviche-tostaditas\"\u003eRockfish Ceviche Tostaditas\u003c/h3\u003e\n\u003cp\u003eMonterey Bay, champion radish, pomelo lime citrus,\nspring onion, cilantro, tomatillo salsa, queso fresco\u003c/p\u003e\n\u003ch3 id=\"ny-steak--farro\"\u003eNY Steak \u0026amp; Farro\u003c/h3\u003e\n\u003cp\u003eswiss chard, collard greens, farro grain, american chili glaze\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce provided by our great friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2020-03-11 Farm-To-Fork Menu"},{"content":"Farm-to-Fork BLT Devilled Eggs Coastal Hill Farm, candied bacon, cherry tomatoes\nCitrus Salad russian kale, swiss chard, tangelos, candied walnuts, goat cheese, red spring onion, grapefruit vinaigrette\nBuffalo Cauliflower tempura battered, romanesco and white cauliflower,\nw/ buffalo sauce and bleu cheese dip\nBeef Stroganoff Tri-tip and bistro filet steak, israeli couscous, button mushroom, green garlic, red bell pepper, fennel, zinfandel cream sauce\nSeasonal produce provided by our great friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2020-03-04-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"blt-devilled-eggs\"\u003eBLT Devilled Eggs\u003c/h3\u003e\n\u003cp\u003eCoastal Hill Farm, candied bacon, cherry tomatoes\u003c/p\u003e\n\u003ch3 id=\"citrus-salad\"\u003eCitrus Salad\u003c/h3\u003e\n\u003cp\u003erussian kale, swiss chard, tangelos, candied walnuts,\ngoat cheese, red spring onion, grapefruit vinaigrette\u003c/p\u003e\n\u003ch3 id=\"buffalo-cauliflower\"\u003eBuffalo Cauliflower\u003c/h3\u003e\n\u003cp\u003etempura battered, romanesco and white cauliflower,\u003c/p\u003e\n\u003cp\u003ew/ buffalo sauce and bleu cheese dip\u003c/p\u003e\n\u003ch3 id=\"beef-stroganoff\"\u003eBeef Stroganoff\u003c/h3\u003e\n\u003cp\u003eTri-tip and bistro filet steak, israeli couscous, button mushroom,\ngreen garlic, red bell pepper, fennel, zinfandel cream sauce\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce provided by our great friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2020-03-04 Farm-To-Fork Menu"},{"content":"Farm-to-Fork Tangelo Salad russian kale, swiss chard, spinach, cranberries, goat cheese, red spring onion, pomelo vinaigrette\nadd chicken / add salmon\nCauliflower Curry romanesco cauliflower, green garlic, fennel, potato, coconut red curry sauce, basmati rice\nOcean White Fish Pasta Monterey Bay, linguini, radish, queso fresco, spring onion, cilantro, tequila lime sauce\nSeasonal produce provided by our great friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2020-02-26-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"tangelo-salad\"\u003eTangelo Salad\u003c/h3\u003e\n\u003cp\u003erussian kale, swiss chard, spinach, cranberries,\ngoat cheese, red spring onion, pomelo vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add salmon\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"cauliflower-curry\"\u003eCauliflower Curry\u003c/h3\u003e\n\u003cp\u003eromanesco cauliflower,  green garlic, fennel,\npotato, coconut red curry sauce, basmati rice\u003c/p\u003e\n\u003ch3 id=\"ocean-white-fish-pasta\"\u003eOcean White Fish Pasta\u003c/h3\u003e\n\u003cp\u003eMonterey Bay, linguini, radish, queso fresco,\nspring onion, cilantro, tequila lime sauce\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce provided by our great friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2020-02-26 Farm-To-Fork Menu"},{"content":"Farm-to-Fork Butternut Squash Soup Winter Salad arugula, radicchio, mizunes, radish, cranberries, red spring onion, pomelo vinaigrette\nadd chicken / add salmon\nFresh Caught Fried Calamari Monterey Bay, w/ green onion gremolata \u0026amp; seasonal beer sauce\nSalmon \u0026amp; Veggies romanesco cauliflower, red spring onion, fennel, tangelo-bourbon glaze\nSeasonal produce provided by our great friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2020-02-19-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"butternut-squash-soup\"\u003eButternut Squash Soup\u003c/h3\u003e\n\u003ch3 id=\"winter-salad\"\u003eWinter Salad\u003c/h3\u003e\n\u003cp\u003earugula, radicchio, mizunes, radish, cranberries,\nred spring onion, pomelo vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add salmon\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"fresh-caught-fried-calamari\"\u003eFresh Caught Fried Calamari\u003c/h3\u003e\n\u003cp\u003eMonterey Bay, w/ green onion gremolata \u0026amp; seasonal beer sauce\u003c/p\u003e\n\u003ch3 id=\"salmon--veggies\"\u003eSalmon \u0026amp; Veggies\u003c/h3\u003e\n\u003cp\u003eromanesco cauliflower, red spring onion,\nfennel, tangelo-bourbon glaze\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce provided by our great friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2020-02-19 Farm-To-Fork Menu"},{"content":"Sonoma Springs Farm-to-Fork Pairing Buffalo Cauliflower romanesco and traditional cauliflower in tempura batter\nSuggested: Nexus Pale Ale 6%16 oz\nWinter Vegetable Soup butternut, turnip, potato, fennel\nSuggested: Inconsistently Constant TIPA 10.7% 10 oz\nAhi Tuna Poke Tacos Monterey Bay, crispy wonton, purple and green cabbage, sriracha aioli, green spring onion\nSuggested: Captain Save-a-Mo Hazy 5.6% 16 oz\nOsso Bucco Five Mile Ranch, sauteed winter greens, mash potatoes\nSuggested: Plum Drunk Belgian Tripel 6% 10 oz\nSeasonal produce provided by our great friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2020-02-12-farm-to-fork-menu/","summary":"\u003ch2 id=\"sonoma-springs-farm-to-fork-pairing\"\u003eSonoma Springs Farm-to-Fork Pairing\u003c/h2\u003e\n\u003ch3 id=\"buffalo-cauliflower\"\u003eBuffalo Cauliflower\u003c/h3\u003e\n\u003cp\u003eromanesco and traditional cauliflower in tempura batter\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSuggested:\u003c/em\u003e Nexus Pale Ale 6%16 oz\u003c/p\u003e\n\u003ch3 id=\"winter-vegetable-soup\"\u003eWinter Vegetable Soup\u003c/h3\u003e\n\u003cp\u003ebutternut, turnip, potato, fennel\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSuggested:\u003c/em\u003e Inconsistently Constant TIPA 10.7% 10 oz\u003c/p\u003e\n\u003ch3 id=\"ahi-tuna-poke-tacos\"\u003eAhi Tuna Poke Tacos\u003c/h3\u003e\n\u003cp\u003eMonterey Bay, crispy wonton, purple and green cabbage,\nsriracha aioli, green spring onion\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSuggested:\u003c/em\u003e Captain Save-a-Mo Hazy 5.6% 16 oz\u003c/p\u003e\n\u003ch3 id=\"osso-bucco\"\u003eOsso Bucco\u003c/h3\u003e\n\u003cp\u003eFive Mile Ranch, sauteed winter greens, mash potatoes\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSuggested:\u003c/em\u003e Plum Drunk Belgian Tripel 6% 10 oz\u003c/p\u003e","title":"2020-02-12 Farm-To-Fork Menu"},{"content":"Farm-to-Fork Brassicas Salad romanesco, cauliflower, arugula, pea tendrils, tangelos, citrus vinaigrette\nadd chicken / add salmon\nSuggested: Berryessa Fast Pass to Helles 5.0%\n4-Piece Buttermilk Fried Chicken roasted carnival squash, house coleslaw or beer battered fries\nSuggested: Anchor Steam Amber 4.8%\nApple Crumble w/ vanilla bean ice cream\nSuggested: Purple Monkey Dishwasher Porter 6.7%\nSeasonal produce provided by our great friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2020-02-05-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"brassicas-salad\"\u003eBrassicas Salad\u003c/h3\u003e\n\u003cp\u003eromanesco, cauliflower, arugula, pea tendrils,\ntangelos, citrus vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add salmon\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSuggested:\u003c/em\u003e Berryessa Fast Pass to Helles 5.0%\u003c/p\u003e\n\u003ch3 id=\"4-piece-buttermilk-fried-chicken\"\u003e4-Piece Buttermilk Fried Chicken\u003c/h3\u003e\n\u003cp\u003eroasted carnival squash,  house coleslaw\nor beer battered fries\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSuggested:\u003c/em\u003e Anchor Steam Amber 4.8%\u003c/p\u003e\n\u003ch3 id=\"apple-crumble\"\u003eApple Crumble\u003c/h3\u003e\n\u003cp\u003ew/ vanilla bean ice cream\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSuggested:\u003c/em\u003e Purple Monkey Dishwasher Porter 6.7%\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce provided by our great friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2020-02-05 Farm-To-Fork Menu"},{"content":"Three Course Tasting Menu Asian Salad Eatwell Farm, crispy soba noodles, cabbage, radicchio, bok choy, oranges, spring onion, ponzu vinaigrette\nStone Tropic Thunder - Lager\nOpen Ocean Mussels Monterey Bay, sauvignon blanc sauce fennel fronds, sourdough garlic bread\nFieldwork Chaos Emeralds - Hazy IPA\nSteak Sandwich arugula, shaved parmesan, pickled red onion, cajun aioli, french roll, w/ fries or coleslaw\nFort Point Westfalia - Red Ale\n","permalink":"https://brege.org/menus/2020-01-29-farm-to-fork-menu/","summary":"\u003ch2 id=\"three-course-tasting-menu\"\u003eThree Course Tasting Menu\u003c/h2\u003e\n\u003ch3 id=\"asian-salad\"\u003eAsian Salad\u003c/h3\u003e\n\u003cp\u003eEatwell Farm, crispy soba noodles, cabbage, radicchio,\nbok choy, oranges, spring onion, ponzu vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eStone Tropic Thunder - Lager\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"open-ocean-mussels\"\u003eOpen Ocean Mussels\u003c/h3\u003e\n\u003cp\u003eMonterey Bay, sauvignon blanc sauce\nfennel fronds, sourdough garlic bread\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFieldwork Chaos Emeralds - Hazy IPA\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"steak-sandwich\"\u003eSteak Sandwich\u003c/h3\u003e\n\u003cp\u003earugula, shaved parmesan, pickled red onion,\ncajun aioli, french roll, w/ fries or coleslaw\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFort Point Westfalia - Red Ale\u003c/em\u003e\u003c/p\u003e","title":"2020-01-29 Farm-To-Fork Menu"},{"content":"Farm-to-Fork Four Leaf Salad radicchio castelfranco, baby lettuce, arugula, spinach, orange, red onion, Oakdale gouda, pomelo vinaigrette\nadd chicken / add salmon\nSteak Bites arugula, pickled turnip, garlic sourdough bread, bleu cheese dipping sauce\nMiso-Glazed Black Cod Monterey Bay, soba noodles, daikon radish, fennel, crimini mushroom, bok choy\nApple Crumble w/ vanilla bean ice cream \u0026amp; house caramel sauce\nSeasonal produce from Eatwell Farm\n","permalink":"https://brege.org/menus/2020-01-21-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"four-leaf-salad\"\u003eFour Leaf Salad\u003c/h3\u003e\n\u003cp\u003eradicchio castelfranco, baby lettuce, arugula, spinach,\norange, red onion, Oakdale gouda, pomelo vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add salmon\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"steak-bites\"\u003eSteak Bites\u003c/h3\u003e\n\u003cp\u003earugula, pickled turnip, garlic sourdough bread,\nbleu cheese dipping sauce\u003c/p\u003e\n\u003ch3 id=\"miso-glazed-black-cod\"\u003eMiso-Glazed Black Cod\u003c/h3\u003e\n\u003cp\u003eMonterey Bay, soba noodles, daikon radish, fennel,\ncrimini mushroom, bok choy\u003c/p\u003e\n\u003ch3 id=\"apple-crumble\"\u003eApple Crumble\u003c/h3\u003e\n\u003cp\u003ew/ vanilla bean ice cream \u0026amp; house caramel sauce\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2020-01-21 Farm-To-Fork Menu"},{"content":"Special Features Citrus Salad spring greens, oranges, smoked gouda, red onion, lemon grapefruit dressing\nadd chicken / add salmon\nMozzarella Sticks w/ house marinara\nGrilled NY Strip Steak loaded twice baked potato, rosemary chimichurri\nSwiss Chocolate Cake w/ housemade crème anglaise\nSeasonal produce from Eatwell Farm\n","permalink":"https://brege.org/menus/2020-01-09-farm-to-fork-menu/","summary":"\u003ch2 id=\"special-features\"\u003eSpecial Features\u003c/h2\u003e\n\u003ch3 id=\"citrus-salad\"\u003eCitrus Salad\u003c/h3\u003e\n\u003cp\u003espring greens, oranges, smoked gouda,\nred onion, lemon grapefruit dressing\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add salmon\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"mozzarella-sticks\"\u003eMozzarella Sticks\u003c/h3\u003e\n\u003cp\u003ew/ house marinara\u003c/p\u003e\n\u003ch3 id=\"grilled-ny-strip-steak\"\u003eGrilled NY Strip Steak\u003c/h3\u003e\n\u003cp\u003eloaded twice baked potato, rosemary chimichurri\u003c/p\u003e\n\u003ch3 id=\"swiss-chocolate-cake\"\u003eSwiss Chocolate Cake\u003c/h3\u003e\n\u003cp\u003ew/ housemade crème anglaise\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2020-01-09 Farm-To-Fork Menu"},{"content":"Ahi Tuna Salad Chef: Wyatt Brege\nYield: 4 Quarts\nIngredients 1 ea 5# Loin Ahi Tuna, cooked and shredded 1 ½ Cup Mayonnaise 4 oz Capers, roughly chopped 1 each Red Onion, small dice 6 each Celery Stalks, small dice 4 oz Carrot, shredded 1 Tbsp Kosher Salt 2 tsp Black Pepper 1 each Lemon, juiced 1 Tbsp Malt Vinegar Directions Cut the tuna loin into steaks, season with salt and black pepper, and roast on an oiled sheet tray in a 400 deg F oven for 30 minutes\nWhen the tuna has cooled, shredded the tuna by flaking it with gloved hands\nMix the flaked tuna with the remaining ingredients in a large mixing bowl\n","permalink":"https://brege.org/recipes/pro/ahi-tuna-salad/","summary":"\u003ch2 id=\"ahi-tuna-salad\"\u003eAhi Tuna Salad\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 4 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 ea 5# Loin Ahi Tuna, cooked and shredded\u003c/li\u003e\n\u003cli\u003e1 ½ Cup Mayonnaise\u003c/li\u003e\n\u003cli\u003e4 oz Capers, roughly chopped\u003c/li\u003e\n\u003cli\u003e1 each Red Onion, small dice\u003c/li\u003e\n\u003cli\u003e6 each Celery Stalks, small dice\u003c/li\u003e\n\u003cli\u003e4 oz Carrot, shredded\u003c/li\u003e\n\u003cli\u003e1 Tbsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e2 tsp Black Pepper\u003c/li\u003e\n\u003cli\u003e1 each Lemon, juiced\u003c/li\u003e\n\u003cli\u003e1 Tbsp Malt Vinegar\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eCut the tuna loin into steaks, season with salt and black pepper,\nand roast on an oiled sheet tray in a 400 deg F oven for 30 minutes\u003c/p\u003e","title":"Ahi Tuna Salad"},{"content":"Beer Cheese Sauce Chef: Wyatt Brege\nYield: 4 Quarts\nIngredients ¼ lb Butter 1 Cup AP Flour ½ Gallon Heavy Whipping Cream 8 fl oz Light Beer 2 Quart Shredded Cheddar/jack Cheese 2 Tbsp House Seasoning Directions Over medium high heat, create a blonde roux with the butter and flour in a 6 quart sauce pot\nAdd the first half of cream and thicken\nAdd the beer and the cheese, whisking until the cheese is mostly melted\nWhisk in the last quart of heavy cream\nSeason, then place the pot in a baine-marie\n","permalink":"https://brege.org/recipes/pro/beer-cheese-sauce/","summary":"\u003ch2 id=\"beer-cheese-sauce\"\u003eBeer Cheese Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 4 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e¼ lb Butter\u003c/li\u003e\n\u003cli\u003e1 Cup AP Flour\u003c/li\u003e\n\u003cli\u003e½ Gallon Heavy Whipping Cream\u003c/li\u003e\n\u003cli\u003e8 fl oz Light Beer\u003c/li\u003e\n\u003cli\u003e2 Quart Shredded Cheddar/jack Cheese\u003c/li\u003e\n\u003cli\u003e2 Tbsp House Seasoning\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eOver medium high heat, create a blonde roux with the butter and\nflour in a 6 quart sauce pot\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd the first half of cream and thicken\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd the beer and the cheese, whisking until the cheese is mostly\nmelted\u003c/p\u003e","title":"Beer Cheese Sauce"},{"content":"Beer Mustard Sauce Chef: Wyatt Brege\nYield: 3 Quarts\nIngredients 1 Quart Dijon Mustard 3 Cup Yellow Mustard 3 Cup Honey 8 fl oz Stout or Porter Beer Directions In a large mixing bowl, combine all ingredients and whisk ","permalink":"https://brege.org/recipes/pro/beer-mustard-sauce/","summary":"\u003ch2 id=\"beer-mustard-sauce\"\u003eBeer Mustard Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 3 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Quart Dijon Mustard\u003c/li\u003e\n\u003cli\u003e3 Cup Yellow Mustard\u003c/li\u003e\n\u003cli\u003e3 Cup Honey\u003c/li\u003e\n\u003cli\u003e8 fl oz Stout or Porter Beer\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003eIn a large mixing bowl, combine all ingredients and whisk\u003c/li\u003e\n\u003c/ol\u003e","title":"Beer Mustard Sauce"},{"content":"Biscuits Chefs: Wyatt Brege, Patty Pereira\nYield: 1 full sheet (12 ea XL biscuits)\nIngredients 1 Quart Organic Flour 2 Tbsp Baking Powder 1 Tbsp Kosher Salt ½ Pound Cold Raw Butter, 1\u0026quot; cubed 1+ Cup Barista Whole Milk (not raw) Directions In a large mixing bowl, whisk together dry ingredients until thoroughly combined\nCombine the dry mix and cold butter to the stand mixer bowl with the spade beater attachment, and gently knead until the mixture has resembled crumbs\nSlowly add milk, you may need more or less than one cup, just until the dough is smooth. Do not overwork the dough\nOn a floured surface, roll out the dough, and tri-fold laminate. Repeat one more time until the sheet is roughly ½\u0026quot; thick\nUse the 3\u0026quot; circle cutter to make the biscuit forms, and place on a slip screen protected sheet tray, 1\u0026quot; apart from one another\nIn a 350 deg F convection oven, bake for roughly twenty minutes\nNotes There will be dough scraps from the cutting practice that should be combined and rolled out to form more biscuits ","permalink":"https://brege.org/recipes/pro/biscuits/","summary":"\u003ch2 id=\"biscuits\"\u003eBiscuits\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Wyatt Brege, Patty Pereira\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 full sheet (12 ea XL biscuits)\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Quart Organic Flour\u003c/li\u003e\n\u003cli\u003e2 Tbsp Baking Powder\u003c/li\u003e\n\u003cli\u003e1 Tbsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e½ Pound Cold Raw Butter, 1\u0026quot; cubed\u003c/li\u003e\n\u003cli\u003e1+ Cup Barista Whole Milk (not raw)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eIn a large mixing bowl, whisk together dry ingredients until\nthoroughly combined\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eCombine the dry mix and cold butter to the stand mixer bowl with the\nspade beater attachment, and gently knead until the mixture has\nresembled crumbs\u003c/p\u003e","title":"Biscuits"},{"content":"Candied Walnuts Chef: Wyatt Brege\nYield: 3 Quarts\nIngredients 2 Quart Walnuts, halves and pieces 3 Cup Brown Sugar ¾ Cup Water 1 Tbsp Kosher Salt Directions In a large non-stick saute pan, bring all ingredients to a simmer until the syrup has begun to caramelize\nBe sure to do this on low heat, flipping occasionally. You want the caramel to completely coat the walnuts until they are sticky.\nTransfer to an oiled sheet tray. When the Walnuts have cooled, break them apart by hand and store in an appropriate container.\n","permalink":"https://brege.org/recipes/pro/candied-walnuts/","summary":"\u003ch2 id=\"candied-walnuts\"\u003eCandied Walnuts\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 3 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Quart Walnuts, halves and pieces\u003c/li\u003e\n\u003cli\u003e3 Cup Brown Sugar\u003c/li\u003e\n\u003cli\u003e¾ Cup Water\u003c/li\u003e\n\u003cli\u003e1 Tbsp Kosher Salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eIn a large non-stick saute pan, bring all ingredients to a simmer\nuntil the syrup has begun to caramelize\u003cbr\u003e\n\u003cbr\u003e\nBe sure to do this on low heat, flipping occasionally. You want the\ncaramel to completely coat the walnuts until they are sticky.\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eTransfer to an oiled sheet tray. When the Walnuts have cooled, break\nthem apart by hand and store in an appropriate container.\u003c/p\u003e","title":"Candied Walnuts"},{"content":"Chicken Salad Chef: Wyatt Brege\nYield: 2-3 Quarts\nIngredients 6 ea Chicken Breast (6 oz) 6 ea Celery Stalks, diced 4 oz Red Onion, diced ½ Tbsp Kosher Salt ½ Tbsp Black Pepper 1 Cup Pesto Aioli Directions Braise the chicken in chicken stock with a 6 quart stock pot until cooked to the proper temperature\nPoach the celery stalks in the final two minutes of braising the chicken\nDice the chicken in ½\u0026quot; sized pieces and combine with the remaining ingredients in a large mixing bowl\n","permalink":"https://brege.org/recipes/pro/chicken-salad/","summary":"\u003ch2 id=\"chicken-salad\"\u003eChicken Salad\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2-3 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6 ea Chicken Breast (6 oz)\u003c/li\u003e\n\u003cli\u003e6 ea Celery Stalks, diced\u003c/li\u003e\n\u003cli\u003e4 oz Red Onion, diced\u003c/li\u003e\n\u003cli\u003e½ Tbsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e½ Tbsp Black Pepper\u003c/li\u003e\n\u003cli\u003e1 Cup \u003ca href=\"/recipes/pro/pesto-aioli/\"\u003ePesto Aioli\u003c/a\u003e\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eBraise the chicken in chicken stock with a 6 quart stock pot until\ncooked to the proper temperature\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePoach the celery stalks in the final two minutes of braising the\nchicken\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eDice the chicken in ½\u0026quot; sized pieces and combine with the remaining\ningredients in a large mixing bowl\u003c/p\u003e","title":"Chicken Salad"},{"content":"Chicken Wings Chef: Wyatt Brege\nYield: 3x\u0026rsquo;s 8 Quarts\nIngredients 1 case Chicken Wings (40 lb) ¼ Cup Kosher Salt 1 oz Chili Powder 1 oz Kosher Salt Directions In a large stock pot, add the first two ingredients, then fill with water until the chicken wings are fully submerged\nBring the stock pot to a boil, then poach at a gentle simmer for 30 minutes\nCheck to ensure the chicken has been poached to 165 deg F, then strain\nToss the partially cooled wings in the remaining two ingredients, then let cool\n","permalink":"https://brege.org/recipes/pro/chicken-wings/","summary":"\u003ch2 id=\"chicken-wings\"\u003eChicken Wings\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 3x\u0026rsquo;s 8 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 case Chicken Wings (40 lb)\u003c/li\u003e\n\u003cli\u003e¼ Cup Kosher Salt\u003c/li\u003e\n\u003cli\u003e1 oz Chili Powder\u003c/li\u003e\n\u003cli\u003e1 oz Kosher Salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eIn a large stock pot, add the first two ingredients, then fill with\nwater until the chicken wings are fully submerged\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eBring the stock pot to a boil, then poach at a gentle simmer for 30 minutes\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eCheck to ensure the chicken has been poached to 165 deg F, then\nstrain\u003c/p\u003e","title":"Chicken Wings"},{"content":"Chipotle-Lime Dressing Chef: Wyatt Brege\nYield: 2.5 Quarts\nIngredients 1 7 oz Can Chipotles (w/ juice) 1 Cup Lime Juice 2 oz Garlic Cloves 1 Tbsp Black Pepper 1 Tbsp Oregano, dried 1 bn Cilantro 2 Quart Sour Cream Directions In the blender, puree all ingredients except the sour cream until smooth\nIn a large mixing bowl, whisk the puree with the sour cream until thoroughly combined\n","permalink":"https://brege.org/recipes/pro/chipotle-lime-dressing/","summary":"\u003ch2 id=\"chipotle-lime-dressing\"\u003eChipotle-Lime Dressing\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2.5 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 7 oz Can Chipotles (w/ juice)\u003c/li\u003e\n\u003cli\u003e1 Cup Lime Juice\u003c/li\u003e\n\u003cli\u003e2 oz Garlic Cloves\u003c/li\u003e\n\u003cli\u003e1 Tbsp Black Pepper\u003c/li\u003e\n\u003cli\u003e1 Tbsp Oregano, dried\u003c/li\u003e\n\u003cli\u003e1 bn Cilantro\u003c/li\u003e\n\u003cli\u003e2 Quart Sour Cream\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eIn the blender, puree all ingredients except the sour cream until\nsmooth\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eIn a large mixing bowl, whisk the puree with the sour cream until\nthoroughly combined\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e","title":"Chipotle-Lime Dressing"},{"content":"Coleslaw Dressing Chef: Wyatt Brege\nYield: 1 Quart\nIngredients 1 ½ Cup Mayonnaise 1 Cup Dijon Mustard 1 Cup Honey ¼ Cup Pickle Juice ¼ Cup White Wine Vinegar 2 Tbsp Onion Powder 1 ½ Tbsp Black Pepper 1 ½ Tbsp Kosher Salt Directions Mix all ingredients in a large mixing bowl with a whisk\nCombine the sauce with approximately 5 lb shredded green cabbage and 2.5 lb shredded red cabbage then mix\n","permalink":"https://brege.org/recipes/pro/coleslaw-dressing/","summary":"\u003ch2 id=\"coleslaw-dressing\"\u003eColeslaw Dressing\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 ½ Cup Mayonnaise\u003c/li\u003e\n\u003cli\u003e1 Cup Dijon Mustard\u003c/li\u003e\n\u003cli\u003e1 Cup Honey\u003c/li\u003e\n\u003cli\u003e¼ Cup Pickle Juice\u003c/li\u003e\n\u003cli\u003e¼ Cup White Wine Vinegar\u003c/li\u003e\n\u003cli\u003e2 Tbsp Onion Powder\u003c/li\u003e\n\u003cli\u003e1 ½ Tbsp Black Pepper\u003c/li\u003e\n\u003cli\u003e1 ½ Tbsp Kosher Salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eMix all ingredients in a large mixing bowl with a whisk\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eCombine the sauce with approximately 5 lb shredded green cabbage and\n2.5 lb shredded red cabbage then mix\u003c/p\u003e","title":"Coleslaw Dressing"},{"content":"Crab Cakes Chef: Wyatt Brege\nYield: 22 ea\nIngredients 3 pound Crab, canned 1 each Red Bell Pepper, small dice 1 each Red Onion, small dice 4 each Egg, whole 1 Cup Panko Bread Crumb 2 oz Green Onion, small dice 2 oz Sriracha 3 oz Parsley, chopped 2 tsp Black Pepper 2 tsp Kosher Salt Directions In a large mixing bowl, combine all ingredients, ensuring you do not overwork the crab claw meat\nForm into 2 ½ oz patties with a 3 inch circle cutter\n","permalink":"https://brege.org/recipes/pro/crab-cakes/","summary":"\u003ch2 id=\"crab-cakes\"\u003eCrab Cakes\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 22 ea\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e3 pound Crab, canned\u003c/li\u003e\n\u003cli\u003e1 each Red Bell Pepper, small dice\u003c/li\u003e\n\u003cli\u003e1 each Red Onion, small dice\u003c/li\u003e\n\u003cli\u003e4 each Egg, whole\u003c/li\u003e\n\u003cli\u003e1 Cup Panko Bread Crumb\u003c/li\u003e\n\u003cli\u003e2 oz Green Onion, small dice\u003c/li\u003e\n\u003cli\u003e2 oz Sriracha\u003c/li\u003e\n\u003cli\u003e3 oz Parsley, chopped\u003c/li\u003e\n\u003cli\u003e2 tsp Black Pepper\u003c/li\u003e\n\u003cli\u003e2 tsp Kosher Salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eIn a large mixing bowl, combine all ingredients, ensuring you do not\noverwork the crab claw meat\u003c/p\u003e","title":"Crab Cakes"},{"content":"French Toast Soak Chefs: Wyatt Brege, Patty Pereira\nYield: 4.5 Quarts\nIngredients 2 Quart Egg yolk, liquid 2 Quart Whole Milk (not raw) 1 Cup Coconut Sugar ½ Cup Cinnamon, ground 1 tsp Kosher Salt Directions In a large mixing bowl, whisk together wet ingredients until thoroughly combined\nAdd the dry ingredients to the mixtures until the color is uniform\nNotes Cane sugar can be used in substitute of coconut sugar if out; powdered sugar is not a substitute\nUse the thick cut Pullman brioche bread, if out thick cut sourdough is an alternative. Do not use other bread bases such as gluten free or sprouted grains\n","permalink":"https://brege.org/recipes/pro/french-toast-soak/","summary":"\u003ch2 id=\"french-toast-soak\"\u003eFrench Toast Soak\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Wyatt Brege, Patty Pereira\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 4.5 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Quart Egg yolk, liquid\u003c/li\u003e\n\u003cli\u003e2 Quart Whole Milk (not raw)\u003c/li\u003e\n\u003cli\u003e1 Cup Coconut Sugar\u003c/li\u003e\n\u003cli\u003e½ Cup Cinnamon, ground\u003c/li\u003e\n\u003cli\u003e1 tsp Kosher Salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eIn a large mixing bowl, whisk together wet ingredients until\nthoroughly combined\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd the dry ingredients to the mixtures until the color is uniform\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch3 id=\"notes\"\u003eNotes\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCane sugar can be used in substitute of coconut sugar if out;\npowdered sugar is not a substitute\u003c/p\u003e","title":"French Toast Soak"},{"content":"Ginger Sesame Vinaigrette Chef: Wyatt Brege\nYield: 3 Quarts\nIngredients 1 Cup Soy Sauce 2 oz Sriracha 1 Cup Rice Wine Vinegar 4 oz Mirin 4 oz Green Onion 2 oz Garlic 2 oz Ground Ginger 2 Quart Sesame Oil Directions Puree all ingredients except the sesame oil in the blender until smooth\nWhile the blender is still running, slowly trickle the sesame oil to emulsify\nNotes Optionally, a few limes can be squeezed into the dressing ","permalink":"https://brege.org/recipes/pro/ginger-sesame-vinaigrette/","summary":"\u003ch2 id=\"ginger-sesame-vinaigrette\"\u003eGinger Sesame Vinaigrette\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 3 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Cup Soy Sauce\u003c/li\u003e\n\u003cli\u003e2 oz Sriracha\u003c/li\u003e\n\u003cli\u003e1 Cup Rice Wine Vinegar\u003c/li\u003e\n\u003cli\u003e4 oz Mirin\u003c/li\u003e\n\u003cli\u003e4 oz Green Onion\u003c/li\u003e\n\u003cli\u003e2 oz Garlic\u003c/li\u003e\n\u003cli\u003e2 oz Ground Ginger\u003c/li\u003e\n\u003cli\u003e2 Quart Sesame Oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003ePuree all ingredients except the sesame oil in the blender until\nsmooth\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eWhile the blender is still running, slowly trickle the sesame oil to\nemulsify\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch3 id=\"notes\"\u003eNotes\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003eOptionally, a few limes can be squeezed into the dressing\u003c/li\u003e\n\u003c/ol\u003e","title":"Ginger Sesame Vinaigrette"},{"content":"Honey Balsamic Vinaigrette Chef: Wyatt Brege\nYield: 2 Quarts\nIngredients 2 ¾ Cup Balsamic Vinegar 1 Cup Honey 2 Tbsp Dijon Mustard 2 oz Red Onion 6 ea Garlic Clove 1 ½ tsp Black Pepper 1 ½ tsp Kosher Salt 2 ½ Cup Canola Oil Directions Add all ingredients except canola oil to the blender and blend until smooth\nWhile the blender is still running at medium speed, slowly trickle in canola oil to emulsify\n","permalink":"https://brege.org/recipes/pro/honey-balsamic-vinaigrette/","summary":"\u003ch2 id=\"honey-balsamic-vinaigrette\"\u003eHoney Balsamic Vinaigrette\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 ¾ Cup Balsamic Vinegar\u003c/li\u003e\n\u003cli\u003e1 Cup Honey\u003c/li\u003e\n\u003cli\u003e2 Tbsp Dijon Mustard\u003c/li\u003e\n\u003cli\u003e2 oz Red Onion\u003c/li\u003e\n\u003cli\u003e6 ea Garlic Clove\u003c/li\u003e\n\u003cli\u003e1 ½ tsp Black Pepper\u003c/li\u003e\n\u003cli\u003e1 ½ tsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e2 ½ Cup Canola Oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eAdd all ingredients except canola oil to the blender and blend until\nsmooth\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eWhile the blender is still running at medium speed, slowly trickle\nin canola oil to emulsify\u003c/p\u003e","title":"Honey Balsamic Vinaigrette"},{"content":"House Pickle Chips Chef: Wyatt Brege\nYield: 22 Quarts\nIngredients 1 Gallon Water 1 Gallon Apple Cider Vinegar 2 Cup Kosher Salt 2 Cup Sugar, granulated 4 oz Black Peppercorn 15 ea Bay Leaves 4 oz Pickling Spice 1 Case Pickling Cucumbers (25#\u0026rsquo;s?) 1 Cup Garlic, crushed 4 oz Dill, whole Directions Bring the first seven ingredients to a boil\nIn layers, add the produce to an 18 Quart Cambro container\nWith a chinois, strain the brine over the 18 Quart container and let cool\nNotes For the sandwiches, slice the pickles with the mandolin to make deli chips\nFor the fried pickles, cut the cucumbers into spears, about eight spears per cucumber\n","permalink":"https://brege.org/recipes/pro/house-pickle-chips/","summary":"\u003ch2 id=\"house-pickle-chips\"\u003eHouse Pickle Chips\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 22 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Gallon Water\u003c/li\u003e\n\u003cli\u003e1 Gallon Apple Cider Vinegar\u003c/li\u003e\n\u003cli\u003e2 Cup Kosher Salt\u003c/li\u003e\n\u003cli\u003e2 Cup Sugar, granulated\u003c/li\u003e\n\u003cli\u003e4 oz Black Peppercorn\u003c/li\u003e\n\u003cli\u003e15 ea Bay Leaves\u003c/li\u003e\n\u003cli\u003e4 oz Pickling Spice\u003c/li\u003e\n\u003cli\u003e1 Case Pickling Cucumbers (25#\u0026rsquo;s?)\u003c/li\u003e\n\u003cli\u003e1 Cup Garlic, crushed\u003c/li\u003e\n\u003cli\u003e4 oz Dill, whole\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eBring the first seven ingredients to a boil\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eIn layers, add the produce to an 18 Quart Cambro container\u003c/p\u003e","title":"House Pickle Chips"},{"content":"Lavender Vinaigrette Chef: Wyatt Brege\nYield: 2 Quarts\nIngredients 3 Cup White Wine Vinegar 3 oz Lavender 2 Tbsp Ground Mustard 2 oz Red Onion, 2 oz 1 oz Garlic, cloves 1 Cup Honey 1 ½ tsp Black Pepper 1 ½ tsp Kosher Salt 2 ½ Cup Olive Oil Directions Puree all ingredients except the olive oil in the blender until smooth\nWhile the blender is still running, slowly trickle the olive oil to emulsify\n","permalink":"https://brege.org/recipes/pro/lavender-vinaigrette/","summary":"\u003ch2 id=\"lavender-vinaigrette\"\u003eLavender Vinaigrette\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e3 Cup White Wine Vinegar\u003c/li\u003e\n\u003cli\u003e3 oz Lavender\u003c/li\u003e\n\u003cli\u003e2 Tbsp Ground Mustard\u003c/li\u003e\n\u003cli\u003e2 oz Red Onion, 2 oz\u003c/li\u003e\n\u003cli\u003e1 oz Garlic, cloves\u003c/li\u003e\n\u003cli\u003e1 Cup Honey\u003c/li\u003e\n\u003cli\u003e1 ½ tsp Black Pepper\u003c/li\u003e\n\u003cli\u003e1 ½ tsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e2 ½ Cup Olive Oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003ePuree all ingredients except the olive oil in the blender until\nsmooth\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eWhile the blender is still running, slowly trickle the olive oil to\nemulsify\u003c/p\u003e","title":"Lavender Vinaigrette"},{"content":"Pancake Batter Chefs: Wyatt Brege, Patty Periera\nYield: 3 Quarts\nIngredients 2 ½ Quart Whole Barista Milk (not raw) 3 ea Eggs, whole ½ Cup Coconut Sugar 4 Cup Organic Flour 2 Tbsp Baking Powder 1 tsp Kosher Salt Directions In a large mixing bowl, whisk together wet ingredients until thoroughly combined\nAdd the dry ingredients to the mixture, whisking just until the clumps are gone. Do not over whisk\nNotes Cane sugar can be used in substitute of coconut sugar if out; powdered sugar is not a substitute ","permalink":"https://brege.org/recipes/pro/pancake-batter/","summary":"\u003ch2 id=\"pancake-batter\"\u003ePancake Batter\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Wyatt Brege, Patty Periera\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 3 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 ½ Quart Whole Barista Milk (not raw)\u003c/li\u003e\n\u003cli\u003e3 ea Eggs, whole\u003c/li\u003e\n\u003cli\u003e½ Cup Coconut Sugar\u003c/li\u003e\n\u003cli\u003e4 Cup Organic Flour\u003c/li\u003e\n\u003cli\u003e2 Tbsp Baking Powder\u003c/li\u003e\n\u003cli\u003e1 tsp Kosher Salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eIn a large mixing bowl, whisk together wet ingredients until\nthoroughly combined\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd the dry ingredients to the mixture, whisking just until the\nclumps are gone. Do not over whisk\u003c/p\u003e","title":"Pancake Batter"},{"content":"Pesto Aioli Chef: Wyatt Brege\nYield: 6 Quarts\nIngredients 1 bn Basil leaves (approx. 1 quart unpacked or cut) 1/2 Cup Garlic Clove 1 Cup Extra Virgin Olive Oil 1 ea Lemon (juice + zest) 1 Handful Baby Spinach 1 Cup Water 1 Gallon Mayonnaise Directions In the blender, puree all ingredients into a pesto minus mayonnaise until smooth\nWhisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined\n","permalink":"https://brege.org/recipes/pro/pesto-aioli/","summary":"\u003ch2 id=\"pesto-aioli\"\u003ePesto Aioli\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 6 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 bn Basil leaves (approx. 1 quart unpacked or cut)\u003c/li\u003e\n\u003cli\u003e1/2 Cup Garlic Clove\u003c/li\u003e\n\u003cli\u003e1 Cup Extra Virgin Olive Oil\u003c/li\u003e\n\u003cli\u003e1 ea Lemon (juice + zest)\u003c/li\u003e\n\u003cli\u003e1 Handful Baby Spinach\u003c/li\u003e\n\u003cli\u003e1 Cup Water\u003c/li\u003e\n\u003cli\u003e1 Gallon Mayonnaise\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eIn the blender, puree all ingredients into a pesto minus mayonnaise\nuntil smooth\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eWhisk the pesto with the mayonnaise in a large mixing bowl until\nthoroughly combined\u003c/p\u003e","title":"Pesto Aioli"},{"content":"Pineapple Salsa Chef: Wyatt Brege\nYield: 3-4 Quarts\nIngredients 1 ea Pineapple 1 ea Red Bell Pepper 4 oz Red Onion 2 ea Jalapeno 2 oz Cilantro 2 oz Apple Cider Vinegar ½ Tbsp House Seasoning Directions Small dice all the produce, then mix in a medium sized mixing bowl until thoroughly combined ","permalink":"https://brege.org/recipes/pro/pineapple-salsa/","summary":"\u003ch2 id=\"pineapple-salsa\"\u003ePineapple Salsa\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 3-4 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 ea Pineapple\u003c/li\u003e\n\u003cli\u003e1 ea Red Bell Pepper\u003c/li\u003e\n\u003cli\u003e4 oz Red Onion\u003c/li\u003e\n\u003cli\u003e2 ea Jalapeno\u003c/li\u003e\n\u003cli\u003e2 oz Cilantro\u003c/li\u003e\n\u003cli\u003e2 oz Apple Cider Vinegar\u003c/li\u003e\n\u003cli\u003e½ Tbsp House Seasoning\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003eSmall dice all the produce, then mix in a medium sized mixing bowl\nuntil thoroughly combined\u003c/li\u003e\n\u003c/ol\u003e","title":"Pineapple Salsa"},{"content":"Pomegranate Vinaigrette Chef: Wyatt Brege\nYield: 2 Quarts\nIngredients 3 Cup White Wine Vinegar 2 Tbsp Dijon Mustard 2 oz Red Onion 1 oz Garlic, cloves 1 Cup Honey 4 oz Parsley, chopped 4 oz Basil, chopped 2 oz Lavender flower 1 ½ tsp Black Pepper 1 ½ tsp Kosher Salt 2 ½ Cup Olive Oil Directions Puree all ingredients except the olive oil in the blender until smooth\nWhile the blender is still running, slowly trickle the canola oil to emulsify\n","permalink":"https://brege.org/recipes/pro/pomegranate-vinaigrette/","summary":"\u003ch2 id=\"pomegranate-vinaigrette\"\u003ePomegranate Vinaigrette\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e3 Cup White Wine Vinegar\u003c/li\u003e\n\u003cli\u003e2 Tbsp Dijon Mustard\u003c/li\u003e\n\u003cli\u003e2 oz Red Onion\u003c/li\u003e\n\u003cli\u003e1 oz Garlic, cloves\u003c/li\u003e\n\u003cli\u003e1 Cup Honey\u003c/li\u003e\n\u003cli\u003e4 oz Parsley, chopped\u003c/li\u003e\n\u003cli\u003e4 oz Basil, chopped\u003c/li\u003e\n\u003cli\u003e2 oz Lavender flower\u003c/li\u003e\n\u003cli\u003e1 ½ tsp Black Pepper\u003c/li\u003e\n\u003cli\u003e1 ½ tsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e2 ½ Cup Olive Oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003ePuree all ingredients except the olive oil in the blender until\nsmooth\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eWhile the blender is still running, slowly trickle the canola oil to\nemulsify\u003c/p\u003e","title":"Pomegranate Vinaigrette"},{"content":"Pulled Pork Chef: Wyatt Brege\nYield: 1.5-2x\u0026rsquo;s 8 Quarts\nIngredients 2 ea Pork Butt, large ½ Cup Granulated Onion ½ Cup Granulated Garlic ½ Cup Chili Powder ½ Cup Paprika ½ Cup Kosher Salt ½ Cup Black Pepper 5 ea Bay Leaves 2 Cup Dark Beer Directions Break down the pork butt into 3\u0026quot;x3\u0026quot;x3\u0026quot; cubic pieces\nAdd the pork butt to the large stock pot, fill with water and add the seasoning\nBraise the pork butt on medium heat for 4-4 ½ hours\n","permalink":"https://brege.org/recipes/pro/pulled-pork/","summary":"\u003ch2 id=\"pulled-pork\"\u003ePulled Pork\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1.5-2x\u0026rsquo;s 8 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 ea Pork Butt, large\u003c/li\u003e\n\u003cli\u003e½ Cup Granulated Onion\u003c/li\u003e\n\u003cli\u003e½ Cup Granulated Garlic\u003c/li\u003e\n\u003cli\u003e½ Cup Chili Powder\u003c/li\u003e\n\u003cli\u003e½ Cup Paprika\u003c/li\u003e\n\u003cli\u003e½ Cup Kosher Salt\u003c/li\u003e\n\u003cli\u003e½ Cup Black Pepper\u003c/li\u003e\n\u003cli\u003e5 ea Bay Leaves\u003c/li\u003e\n\u003cli\u003e2 Cup Dark Beer\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eBreak down the pork butt into 3\u0026quot;x3\u0026quot;x3\u0026quot; cubic pieces\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd the pork butt to the large stock pot, fill with water and add\nthe seasoning\u003c/p\u003e","title":"Pulled Pork"},{"content":"Quiche Chef: Patty Pereira\nYield: 7 ea quiches\nIngredients Crust base - Yield: 3-4 quiche\n6 Cup Organic Flour 1 Pound Cold Raw Butter, 1\u0026quot; cubed 1 ½ Cup Cold Water Egg base - Yield: 1 quiche\n2 Quart Egg Yolk, liquid 2 Quart Whole Barista Milk (not raw) ½ Tbsp Kosher Salt 1 tsp Black Pepper Directions Prepare the crust by mixing the Flour and Butter in the stand mixer with the spade beater attachment, then, add ⅔ of the water to begin forming the dough, slowly adding additional water until a smooth dough forms\nOn a floured surface, portion the dough into 3-4 balls, then roll out a smaller dough ball into a circle that will line a 9\u0026quot; springform pan.\nStore the remaining rolled out dough forms on a tray, separated with parchment paper, and refrigerate for 3-5 days\nFor the Egg base, mix all ingredients until combined\nPoor the egg mixture into the dough-lined pan [1] and bake at 350 deg F for approx. 30 minutes until the center is set\nNotes [1] At this stage you can add your ingredients into the wet mixture, e.g. asparagus, goat cheese, prosciutto, salami, pitted olives, tomatoes, bell peppers, wilted greens, pre cooked winter squash..get creative! ","permalink":"https://brege.org/recipes/pro/quiche/","summary":"\u003ch2 id=\"quiche\"\u003eQuiche\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Patty Pereira\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 7 ea quiches\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cp\u003e\u003cem\u003eCrust base - Yield: 3-4 quiche\u003c/em\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 Cup Organic Flour\u003c/li\u003e\n\u003cli\u003e1 Pound Cold Raw Butter, 1\u0026quot; cubed\u003c/li\u003e\n\u003cli\u003e1 ½ Cup Cold Water\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cem\u003eEgg base - Yield: 1 quiche\u003c/em\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 Quart Egg Yolk, liquid\u003c/li\u003e\n\u003cli\u003e2 Quart Whole Barista Milk (not raw)\u003c/li\u003e\n\u003cli\u003e½ Tbsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e1 tsp Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003ePrepare the crust by mixing the Flour and Butter in the stand mixer\nwith the spade beater attachment, then, add ⅔ of the water to begin\nforming the dough, slowly adding additional water until a smooth\ndough forms\u003c/p\u003e","title":"Quiche"},{"content":"Spiced Mixed Nuts Chefs: Wyatt Brege, Patty Pereira\nYield: 2 Quarts\nIngredients 1 ½ Cup Brown Sugar 4 oz Sriracha 1 Quart Mixed Nuts 2 oz Sesame Seeds tt Kosher Salt \u0026amp; Black Pepper Directions Create a spicy syrup with brown sugar and sriracha in a sauce pan on medium heat\nToss nuts and sesame seeds with syrup in a mixing bowl\nOn a large sheet tray, gently coat parchment paper with cooking spray and transfer sticky nuts to tray\nRoast sticky nuts in a 350 deg F oven for 15-20 minutes, until crispy but not burnt\nNotes In case of no brown sugar, substitute 1 Cup brown sugar for 1 Cup cane sugar with 1 Tbsp molasses ","permalink":"https://brege.org/recipes/pro/spiced-mixed-nuts/","summary":"\u003ch2 id=\"spiced-mixed-nuts\"\u003eSpiced Mixed Nuts\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Wyatt Brege, Patty Pereira\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 ½ Cup Brown Sugar\u003c/li\u003e\n\u003cli\u003e4 oz Sriracha\u003c/li\u003e\n\u003cli\u003e1 Quart Mixed Nuts\u003c/li\u003e\n\u003cli\u003e2 oz Sesame Seeds\u003c/li\u003e\n\u003cli\u003ett Kosher Salt \u0026amp; Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eCreate a spicy syrup with brown sugar and sriracha in a sauce pan on\nmedium heat\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eToss nuts and sesame seeds with syrup in a mixing bowl\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eOn a large sheet tray, gently coat parchment paper with cooking\nspray and transfer sticky nuts to tray\u003c/p\u003e","title":"Spiced Mixed Nuts"},{"content":"Tartar Sauce Chef: Wyatt Brege\nYield: 6 Quarts\nIngredients 1 Gallon Mayonnaise 2 Cup Relish 2 fl oz Worcestershire Sauce 4 fl oz Pickle Juice 2 oz Red Onion, small dice 2 fl oz Sriracha 4 fl oz Lemon Juice 4 oz Honey 1 Tbsp Kosher Salt 1 Tbsp Black Pepper Directions Mix all ingredients in a large mixing bowl with a whisk ","permalink":"https://brege.org/recipes/pro/tartar-sauce/","summary":"\u003ch2 id=\"tartar-sauce\"\u003eTartar Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 6 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Gallon Mayonnaise\u003c/li\u003e\n\u003cli\u003e2 Cup Relish\u003c/li\u003e\n\u003cli\u003e2 fl oz Worcestershire Sauce\u003c/li\u003e\n\u003cli\u003e4 fl oz Pickle Juice\u003c/li\u003e\n\u003cli\u003e2 oz Red Onion, small dice\u003c/li\u003e\n\u003cli\u003e2 fl oz Sriracha\u003c/li\u003e\n\u003cli\u003e4 fl oz Lemon Juice\u003c/li\u003e\n\u003cli\u003e4 oz Honey\u003c/li\u003e\n\u003cli\u003e1 Tbsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e1 Tbsp Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003eMix all ingredients in a large mixing bowl with a whisk\u003c/li\u003e\n\u003c/ol\u003e","title":"Tartar Sauce"},{"content":"Thai Peanut Sauce Chefs: Wyatt Brege, Hank Gerrero\nYield: 4 Quarts\nIngredients 54 fl oz Coconut Milk ½ Cup Curry Paste 1 Cup Peanut Butter, smooth 2 tsp Kosher Salt 1 tsp Black Pepper Directions In a 6 quart sauce pot on medium heat, bring all ingredients to a whisp and whisk ","permalink":"https://brege.org/recipes/pro/thai-peanut-sauce/","summary":"\u003ch2 id=\"thai-peanut-sauce\"\u003eThai Peanut Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Wyatt Brege, Hank Gerrero\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 4 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e54 fl oz Coconut Milk\u003c/li\u003e\n\u003cli\u003e½ Cup Curry Paste\u003c/li\u003e\n\u003cli\u003e1 Cup Peanut Butter, smooth\u003c/li\u003e\n\u003cli\u003e2 tsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e1 tsp Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003eIn a 6 quart sauce pot on medium heat, bring all ingredients to a\nwhisp and whisk\u003c/li\u003e\n\u003c/ol\u003e","title":"Thai Peanut Sauce"},{"content":"Thousand Island, Classic/Chunky Chef: Wyatt Brege\nYield: 6 Quarts\nIngredients 1 #10 can Ketchup 1 Quart Mayonnaise 12 fl oz Yellow Mustard 1 Cup Relish ½ Cup Pickle Juice Directions Mix all ingredients in a large mixing bowl with a whisk ","permalink":"https://brege.org/recipes/pro/thousand-island-chunky/","summary":"\u003ch2 id=\"thousand-island-classicchunky\"\u003eThousand Island, Classic/Chunky\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 6 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 #10 can Ketchup\u003c/li\u003e\n\u003cli\u003e1 Quart Mayonnaise\u003c/li\u003e\n\u003cli\u003e12 fl oz Yellow Mustard\u003c/li\u003e\n\u003cli\u003e1 Cup Relish\u003c/li\u003e\n\u003cli\u003e½ Cup Pickle Juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003eMix all ingredients in a large mixing bowl with a whisk\u003c/li\u003e\n\u003c/ol\u003e","title":"Thousand Island, Classic/Chunky"},{"content":"Tomatillo Salsa Chefs: Wyatt Brege, Victor Sanchez\nYield: 4 Quarts\nIngredients 5 lb Tomatillos 5 ea Jalapenos 5 ea Garlic Cloves 1 Tbsp House Seasoning 1 pinch Cumin, ground Directions Lightly roast the tomatillos (skins removed) in a large saute pan until tender\nRoast the jalapenos on the slotted grill until lightly charred, then remove the skins and stems\nPuree all ingredients in the blender until smooth\n","permalink":"https://brege.org/recipes/pro/tomatillo-salsa/","summary":"\u003ch2 id=\"tomatillo-salsa\"\u003eTomatillo Salsa\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Wyatt Brege, Victor Sanchez\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 4 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 lb Tomatillos\u003c/li\u003e\n\u003cli\u003e5 ea Jalapenos\u003c/li\u003e\n\u003cli\u003e5 ea Garlic Cloves\u003c/li\u003e\n\u003cli\u003e1 Tbsp House Seasoning\u003c/li\u003e\n\u003cli\u003e1 pinch Cumin, ground\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eLightly roast the tomatillos (skins removed) in a large saute pan\nuntil tender\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eRoast the jalapenos on the slotted grill until lightly charred, then\nremove the skins and stems\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePuree all ingredients in the blender until smooth\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ol\u003e","title":"Tomatillo Salsa"},{"content":"Farm-to-Fork Broccoli Arugula Salad lemon greek yogurt dressing\nadd chicken / add salmon\nBibimbap (Korean BBQ Chicken) Mary’s free range chicken, baby bok choy, cabbage, pickled turnips, basmati, gojuchang bbq sauce\nGrilled NY Strip Steak spaghetti squash, swiss chard, horseradish gratin\nMaple Old Fashioned Whistlepig Piggyback Rye, hand picked orange\nSeasonal produce from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-12-18-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"broccoli-arugula-salad\"\u003eBroccoli Arugula Salad\u003c/h3\u003e\n\u003cp\u003elemon greek yogurt dressing\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add salmon\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"bibimbap-korean-bbq-chicken\"\u003eBibimbap (Korean BBQ Chicken)\u003c/h3\u003e\n\u003cp\u003eMary’s free range chicken, baby bok choy, cabbage,\npickled turnips, basmati, gojuchang bbq sauce\u003c/p\u003e\n\u003ch3 id=\"grilled-ny-strip-steak\"\u003eGrilled NY Strip Steak\u003c/h3\u003e\n\u003cp\u003espaghetti squash, swiss chard, horseradish gratin\u003c/p\u003e\n\u003ch3 id=\"maple-old-fashioned\"\u003eMaple Old Fashioned\u003c/h3\u003e\n\u003cp\u003eWhistlepig Piggyback Rye, hand picked orange\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-12-18 Farm-To-Fork Menu"},{"content":"Farm-to-Fork Broccoli Cheddar Soup Cottonwood aged white cheddar, Eatwell broccoli\ncup / bowl\nKale \u0026amp; Quinoa Salad russian red kale, cranberries, pecans, goat cheese,\nBartlett pears, citrus dressing\nCajun Pasta smoked brisket, bison sausage, blackened salmon, green onions, cherry tomatoes, candy roaster squash, cavatappi pasta, creamy roasted red pepper sauce\nPear Hand Pies (2) house caramel sauce\nSeasonal produce from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-12-11-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"broccoli-cheddar-soup\"\u003eBroccoli Cheddar Soup\u003c/h3\u003e\n\u003cp\u003eCottonwood aged white cheddar, Eatwell broccoli\u003c/p\u003e\n\u003cp\u003ecup / bowl\u003c/p\u003e\n\u003ch3 id=\"kale--quinoa-salad\"\u003eKale \u0026amp; Quinoa Salad\u003c/h3\u003e\n\u003cp\u003erussian red kale, cranberries, pecans, goat cheese,\u003c/p\u003e\n\u003cp\u003eBartlett pears, citrus dressing\u003c/p\u003e\n\u003ch3 id=\"cajun-pasta\"\u003eCajun Pasta\u003c/h3\u003e\n\u003cp\u003esmoked brisket, bison sausage, blackened salmon,\ngreen onions, cherry tomatoes, candy roaster squash,\ncavatappi pasta, creamy roasted red pepper sauce\u003c/p\u003e\n\u003ch3 id=\"pear-hand-pies-2\"\u003ePear Hand Pies (2)\u003c/h3\u003e\n\u003cp\u003ehouse caramel sauce\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-12-11 Farm-To-Fork Menu"},{"content":"Farm-To-Fork Menu Giant Rocket Salad Petra wash rind cheese, Swiss chard, mizunes, radish, applewood smoked bacon, citrus vinaigrette\nadd chicken / add salmon\nSmoked Brisket Ragout spaghetti squash, cherry tomatoes, fennel, fingerling potatoes, chili con queso\nCrab Fried Rice bok choy, carrot, spring onion, cabbage, farm fresh eggs, basmati rice, mandarin orange sweet + sour sauce\nJohnny Walker Sidecar Gold Label Reserve, rosemary, honey, lemon\nSeasonal produce from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-12-04-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork-menu\"\u003eFarm-To-Fork Menu\u003c/h2\u003e\n\u003ch3 id=\"giant-rocket-salad\"\u003eGiant Rocket Salad\u003c/h3\u003e\n\u003cp\u003ePetra wash rind cheese, Swiss chard, mizunes, radish,\napplewood smoked bacon, citrus vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add salmon\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"smoked-brisket-ragout\"\u003eSmoked Brisket Ragout\u003c/h3\u003e\n\u003cp\u003espaghetti squash, cherry tomatoes, fennel,\nfingerling potatoes, chili con queso\u003c/p\u003e\n\u003ch3 id=\"crab-fried-rice\"\u003eCrab Fried Rice\u003c/h3\u003e\n\u003cp\u003ebok choy, carrot, spring onion, cabbage, farm fresh eggs,\nbasmati rice, mandarin orange sweet + sour sauce\u003c/p\u003e\n\u003ch3 id=\"johnny-walker-sidecar\"\u003eJohnny Walker Sidecar\u003c/h3\u003e\n\u003cp\u003eGold Label Reserve, rosemary, honey, lemon\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-12-04 Farm-To-Fork Menu"},{"content":"Farm-to-Fork Wild Caught Crab Cakes arugula lemon salad, gochujang aioli\nFree Range Turkey Sliders (3) Diestel Turkey Ranch, havarti, baby gem lettuce, cranberry stone ground mustard, with fries\nButternut Squash Cheesecake w/ whipped cream and candied walnuts\nThanksgiving Tripple Pie layers of pumpkin, pecan and apple pie\nSeasonal produce from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-11-27-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"wild-caught-crab-cakes\"\u003eWild Caught Crab Cakes\u003c/h3\u003e\n\u003cp\u003earugula lemon salad, gochujang aioli\u003c/p\u003e\n\u003ch3 id=\"free-range-turkey-sliders-3\"\u003eFree Range Turkey Sliders (3)\u003c/h3\u003e\n\u003cp\u003eDiestel Turkey Ranch, havarti, baby gem lettuce,\ncranberry stone ground mustard, with fries\u003c/p\u003e\n\u003ch3 id=\"butternut-squash-cheesecake\"\u003eButternut Squash Cheesecake\u003c/h3\u003e\n\u003cp\u003ew/ whipped cream and candied walnuts\u003c/p\u003e\n\u003ch3 id=\"thanksgiving-tripple-pie\"\u003eThanksgiving Tripple Pie\u003c/h3\u003e\n\u003cp\u003elayers of pumpkin, pecan and apple pie\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-11-27 Farm-To-Fork Menu"},{"content":"Farm-to-Fork Tempura Autumn Vegetables sweet potato, butternut and acorn squash, gochujang aioli \u0026amp; soy mustard green sauce\nAtlantic Salmon linguini, broccoli, braised cabbage, petra-fennel pesto\nWinter Squash Cheesecake w/ whipped cream and toasted pecans\nThe Pepper Rose Tito’s vodka, rosemary, peppercorn, lemon\nSeasonal produce from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-11-20-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"tempura-autumn-vegetables\"\u003eTempura Autumn Vegetables\u003c/h3\u003e\n\u003cp\u003esweet potato, butternut and acorn squash,\ngochujang aioli \u0026amp; soy mustard green sauce\u003c/p\u003e\n\u003ch3 id=\"atlantic-salmon\"\u003eAtlantic Salmon\u003c/h3\u003e\n\u003cp\u003elinguini, broccoli, braised cabbage,\npetra-fennel pesto\u003c/p\u003e\n\u003ch3 id=\"winter-squash-cheesecake\"\u003eWinter Squash Cheesecake\u003c/h3\u003e\n\u003cp\u003ew/ whipped cream and toasted pecans\u003c/p\u003e\n\u003ch3 id=\"the-pepper-rose\"\u003eThe Pepper Rose\u003c/h3\u003e\n\u003cp\u003eTito’s vodka, rosemary, peppercorn, lemon\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-11-20 Farm-To-Fork Menu"},{"content":"Farm-to-Fork Tempura Autumn Vegetables sweet potato, broccoli, butternut squash, fennel\nBratwurst Corndogs (2) gochujang aioli dipping sauce, spiced fennel-herb fries\nWinter Squash Cheesecake w/ whipped cream and candied walnuts\nCoconut Cocktail rum, coconut milk, cointreau, rosemary, cranberry\nSeasonal produce from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-11-13-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"tempura-autumn-vegetables\"\u003eTempura Autumn Vegetables\u003c/h3\u003e\n\u003cp\u003esweet potato, broccoli, butternut squash, fennel\u003c/p\u003e\n\u003ch3 id=\"bratwurst-corndogs-2\"\u003eBratwurst Corndogs (2)\u003c/h3\u003e\n\u003cp\u003egochujang aioli dipping sauce, spiced fennel-herb fries\u003c/p\u003e\n\u003ch3 id=\"winter-squash-cheesecake\"\u003eWinter Squash Cheesecake\u003c/h3\u003e\n\u003cp\u003ew/ whipped cream and candied walnuts\u003c/p\u003e\n\u003ch3 id=\"coconut-cocktail\"\u003eCoconut Cocktail\u003c/h3\u003e\n\u003cp\u003erum, coconut milk, cointreau, rosemary, cranberry\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-11-13 Farm-To-Fork Menu"},{"content":"Farm-to-Fork Buttermilk Fried Chicken (3) Mary’s Free Range chickens a la carte\nw/ fries + or coleslaw +\nShrimp Chow Mein hand pulled ramen noodles, sweet potato, bok choy, broccoli, turnip, soy ginger sauce\nPumpkin Cheese Cake w/ pistachio whipped cream\nPomegranate + Basil Smash Tito’s vodka, lime, ginger beer\nSeasonal produce from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-11-06-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"buttermilk-fried-chicken-3\"\u003eButtermilk Fried Chicken (3)\u003c/h3\u003e\n\u003cp\u003eMary’s Free Range chickens a la carte\u003c/p\u003e\n\u003cp\u003ew/ fries + or coleslaw +\u003c/p\u003e\n\u003ch3 id=\"shrimp-chow-mein\"\u003eShrimp Chow Mein\u003c/h3\u003e\n\u003cp\u003ehand pulled ramen noodles, sweet potato,\nbok choy, broccoli, turnip, soy ginger sauce\u003c/p\u003e\n\u003ch3 id=\"pumpkin-cheese-cake\"\u003ePumpkin Cheese Cake\u003c/h3\u003e\n\u003cp\u003ew/ pistachio whipped cream\u003c/p\u003e\n\u003ch3 id=\"pomegranate--basil-smash\"\u003ePomegranate + Basil Smash\u003c/h3\u003e\n\u003cp\u003eTito’s vodka, lime, ginger beer\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-11-06 Farm-To-Fork Menu"},{"content":"Farm-to-Fork Bulgogi Beef Skewers Five Mile Ranch, sweet potato puree, champion radish, chili confit oil\nButtermilk Fried Chicken Mary’s Free Range chicken, swiss chard gratin, lemon yogurt cabbage slaw\nTrick-or-Cheese Cake kit kats, oreos, fresh whipped cream\nVampire Punch pomegranate, compari, orange juice\nSeasonal produce from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-10-30-farm-to-fork-menu/","summary":"\u003ch2 id=\"farm-to-fork\"\u003eFarm-to-Fork\u003c/h2\u003e\n\u003ch3 id=\"bulgogi-beef-skewers\"\u003eBulgogi Beef Skewers\u003c/h3\u003e\n\u003cp\u003eFive Mile Ranch, sweet potato puree,\nchampion radish, chili confit oil\u003c/p\u003e\n\u003ch3 id=\"buttermilk-fried-chicken\"\u003eButtermilk Fried Chicken\u003c/h3\u003e\n\u003cp\u003eMary’s Free Range chicken, swiss chard gratin,\nlemon yogurt cabbage slaw\u003c/p\u003e\n\u003ch3 id=\"trick-or-cheese-cake\"\u003eTrick-or-Cheese Cake\u003c/h3\u003e\n\u003cp\u003ekit kats, oreos, fresh whipped cream\u003c/p\u003e\n\u003ch3 id=\"vampire-punch\"\u003eVampire Punch\u003c/h3\u003e\n\u003cp\u003epomegranate, compari, orange juice\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eSeasonal produce from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-10-30 Farm-To-Fork Menu"},{"content":"Farmer’s Market Menu Homemade Tater Tots Eatwell yukon gold potatoes, white cheddar cheese\nchoose sauce - california ketchup, ranch dressing, garlic aioli\nTomatillo Steak Skewers (3) indigo cherry tomatoes, queso fresco, cilantro\nBone-in Pork Chop Stir Fry summer squash, lunchbox peppers, eggplant, spring onion, basil, sesame plum sauce\nWarm Chocolate Chip Cookies (2) with ice cream\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-08-22-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"homemade-tater-tots\"\u003eHomemade Tater Tots\u003c/h3\u003e\n\u003cp\u003eEatwell yukon gold potatoes, white cheddar cheese\u003c/p\u003e\n\u003cp\u003echoose sauce - \u003cem\u003ecalifornia ketchup, ranch dressing, garlic aioli\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"tomatillo-steak-skewers-3\"\u003eTomatillo Steak Skewers (3)\u003c/h3\u003e\n\u003cp\u003eindigo cherry tomatoes, queso fresco, cilantro\u003c/p\u003e\n\u003ch3 id=\"bone-in-pork-chop-stir-fry\"\u003eBone-in Pork Chop Stir Fry\u003c/h3\u003e\n\u003cp\u003esummer squash, lunchbox peppers, eggplant,\nspring onion, basil, sesame plum sauce\u003c/p\u003e\n\u003ch3 id=\"warm-chocolate-chip-cookies-2\"\u003eWarm Chocolate Chip Cookies (2)\u003c/h3\u003e\n\u003cp\u003ewith ice cream\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-08-22 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Plum Salad goat milk feta cheese, arugula, rainbow chard, radish, apricot, pepita seeds, orange vinaigrette\nadd chicken / add shrimp\nFlat Iron Steak haystack spring onions, vegetable succotash, tomatillo basil sauce\nGrilled Nectarine Panna Cotta lemon cookie, fig brûlée, candied walnut\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-08-15-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"plum-salad\"\u003ePlum Salad\u003c/h3\u003e\n\u003cp\u003egoat milk feta cheese, arugula, rainbow chard,\nradish, apricot, pepita seeds, orange vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"flat-iron-steak\"\u003eFlat Iron Steak\u003c/h3\u003e\n\u003cp\u003ehaystack spring onions, vegetable succotash,\ntomatillo basil sauce\u003c/p\u003e\n\u003ch3 id=\"grilled-nectarine-panna-cotta\"\u003eGrilled Nectarine Panna Cotta\u003c/h3\u003e\n\u003cp\u003elemon cookie, fig brûlée, candied walnut\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-08-15 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Blueberry Lemon Drop absolut citron, blueberry coulis, lemon\nGrilled Watermelon \u0026amp; Shrimp feta cheese, watermelon radish, lemon cucumber, basil, pepita seeds, balsamic reduction\nBone-in Pork Chop eggplant, gold bar squash, zephyr zucchini, heirloom tomatoes, apricot glaze\nPeach Crumble grape “popsicle”, ice cream, house granola\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-08-08-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"blueberry-lemon-drop\"\u003eBlueberry Lemon Drop\u003c/h3\u003e\n\u003cp\u003eabsolut citron, blueberry coulis, lemon\u003c/p\u003e\n\u003ch3 id=\"grilled-watermelon--shrimp\"\u003eGrilled Watermelon \u0026amp; Shrimp\u003c/h3\u003e\n\u003cp\u003efeta cheese, watermelon radish, lemon cucumber,\nbasil, pepita seeds, balsamic reduction\u003c/p\u003e\n\u003ch3 id=\"bone-in-pork-chop\"\u003eBone-in Pork Chop\u003c/h3\u003e\n\u003cp\u003eeggplant, gold bar squash, zephyr zucchini,\nheirloom tomatoes, apricot glaze\u003c/p\u003e\n\u003ch3 id=\"peach-crumble\"\u003ePeach Crumble\u003c/h3\u003e\n\u003cp\u003egrape “popsicle”, ice cream, house granola\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-08-08 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Basil Pesto Pasta linguini, zephyr squash, heirloom cherry tomatoes, spinach, feta cheese, creamy pesto sauce\nadd chicken / add shrimp\nGlazed Pork Tenderloin roasted eggplant, gold bar squash, spring onion bell pepper, turnip, carrot, plum apricot glaze\nPeach Crêpes blueberry whipped cream, pumpkin seed brittle\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-08-01-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"basil-pesto-pasta\"\u003eBasil Pesto Pasta\u003c/h3\u003e\n\u003cp\u003elinguini, zephyr squash, heirloom cherry tomatoes,\nspinach, feta cheese, creamy pesto sauce\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"glazed-pork-tenderloin\"\u003eGlazed Pork Tenderloin\u003c/h3\u003e\n\u003cp\u003eroasted eggplant, gold bar squash, spring onion\nbell pepper, turnip, carrot, plum apricot glaze\u003c/p\u003e\n\u003ch3 id=\"peach-crêpes\"\u003ePeach Crêpes\u003c/h3\u003e\n\u003cp\u003eblueberry whipped cream, pumpkin seed brittle\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-08-01 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Watermelon Gazpacho cucumber, champion radish, basil, feta cheese\nPasta Alla Norma linguini, eggplant, garden tomato marinara, parmesan\nadd chicken / add shrimp\nCast Iron NY Strip patty pan squash, zucchini, baby potatoes, spring onion, poblano turnip puree\nSummer Fruit Sorbet peach, plum, nectarine, mint\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-07-25-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"watermelon-gazpacho\"\u003eWatermelon Gazpacho\u003c/h3\u003e\n\u003cp\u003ecucumber, champion radish, basil, feta cheese\u003c/p\u003e\n\u003ch3 id=\"pasta-alla-norma\"\u003ePasta Alla Norma\u003c/h3\u003e\n\u003cp\u003elinguini, eggplant, garden tomato marinara, parmesan\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"cast-iron-ny-strip\"\u003eCast Iron NY Strip\u003c/h3\u003e\n\u003cp\u003epatty pan squash, zucchini, baby potatoes,\nspring onion, poblano turnip puree\u003c/p\u003e\n\u003ch3 id=\"summer-fruit-sorbet\"\u003eSummer Fruit Sorbet\u003c/h3\u003e\n\u003cp\u003epeach, plum, nectarine, mint\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-07-25 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Watermelon Salad feta cheese, red onion, watermelon radish, cucumber, basil, balsamic honey dressing\nRoasted Zucchini and Tomato Pasta linguini, garlic, parmesan, flat leaf parsley\nadd chicken / add shrimp\nSummer Fruit Cobbler blueberry plum compote, dinosaur cookie, whipped cream\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-07-18-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"watermelon-salad\"\u003eWatermelon Salad\u003c/h3\u003e\n\u003cp\u003efeta cheese, red onion, watermelon radish,\ncucumber, basil, balsamic honey dressing\u003c/p\u003e\n\u003ch3 id=\"roasted-zucchini-and-tomato-pasta\"\u003eRoasted Zucchini and Tomato Pasta\u003c/h3\u003e\n\u003cp\u003elinguini, garlic, parmesan, flat leaf parsley\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"summer-fruit-cobbler\"\u003eSummer Fruit Cobbler\u003c/h3\u003e\n\u003cp\u003eblueberry plum compote, dinosaur cookie,\nwhipped cream\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-07-18 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Garden Tomato Salad white currants, fresh mozzarella, green goddess, basil, balsamic honey reduction\nArgentinian Steak Sliders (3) homemade chipa rolls, provolone cheese, rainbow chard, chimichurri aioli\nwith fries\nBread Pudding crème anglaise, strawberry plum sauce\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-07-11-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"garden-tomato-salad\"\u003eGarden Tomato Salad\u003c/h3\u003e\n\u003cp\u003ewhite currants, fresh mozzarella, green goddess,\nbasil, balsamic honey reduction\u003c/p\u003e\n\u003ch3 id=\"argentinian-steak-sliders-3\"\u003eArgentinian Steak Sliders (3)\u003c/h3\u003e\n\u003cp\u003ehomemade chipa rolls, provolone cheese,\nrainbow chard, chimichurri aioli\u003c/p\u003e\n\u003cp\u003ewith fries\u003c/p\u003e\n\u003ch3 id=\"bread-pudding\"\u003eBread Pudding\u003c/h3\u003e\n\u003cp\u003ecrème anglaise, strawberry plum sauce\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-07-11 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Pull-apart Bread cheddar/jack cheese, citrus gremolata\nFilet Steak Pasta Puttanesca grass fed beef, heirloom cherry tomatoes, capers, parmesan, fettuccine noodles\nStone Fruit Cheesecake cherry, plum, apricot, lavender whipped cream\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-06-28-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"pull-apart-bread\"\u003ePull-apart Bread\u003c/h3\u003e\n\u003cp\u003echeddar/jack cheese, citrus gremolata\u003c/p\u003e\n\u003ch3 id=\"filet-steak-pasta-puttanesca\"\u003eFilet Steak Pasta Puttanesca\u003c/h3\u003e\n\u003cp\u003egrass fed beef, heirloom cherry tomatoes,\ncapers, parmesan, fettuccine noodles\u003c/p\u003e\n\u003ch3 id=\"stone-fruit-cheesecake\"\u003eStone Fruit Cheesecake\u003c/h3\u003e\n\u003cp\u003echerry, plum, apricot, lavender whipped cream\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-06-28 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Lavender Gimlet Araceli Farm, gin, grapefruit, champagne float\nStone Fruit Salad baby romaine, peaches, pecan, watermelon radish, dinosaur and russian kale, honey apricot vinaigrette\nadd chicken / add shrimp\nAngus NY Strip Steak buttery smash potato, green beans, roasted garlic\nIron Skillet Monkey Bread maple bourbon drizzle, ice cream\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-06-20-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"lavender-gimlet\"\u003eLavender Gimlet\u003c/h3\u003e\n\u003cp\u003eAraceli Farm, gin, grapefruit, champagne float\u003c/p\u003e\n\u003ch3 id=\"stone-fruit-salad\"\u003eStone Fruit Salad\u003c/h3\u003e\n\u003cp\u003ebaby romaine, peaches, pecan, watermelon radish,\ndinosaur and russian kale, honey apricot vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"angus-ny-strip-steak\"\u003eAngus NY Strip Steak\u003c/h3\u003e\n\u003cp\u003ebuttery smash potato, green beans, roasted garlic\u003c/p\u003e\n\u003ch3 id=\"iron-skillet-monkey-bread\"\u003eIron Skillet Monkey Bread\u003c/h3\u003e\n\u003cp\u003emaple bourbon drizzle, ice cream\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-06-20 Farmer's Market Menu"},{"content":"Farmer’s Market Menu James and the Giant Peach Jameson, peach schnapps, amaretto, iced tea\nFarmer’s Salad radicchio, baby romaine, cherry, fontina cheese, honey pecan, herb balsamic vinaigrette\nadd chicken / add shrimp\nIcelandic Arctic Char white bean ragu, cherry tomatoes, green garlic, russian kale, lemon beurre blanc\nWild Berry Muffins (2) fresh berries, strawberry gelee\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-06-14-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"james-and-the-giant-peach\"\u003eJames and the Giant Peach\u003c/h3\u003e\n\u003cp\u003eJameson, peach schnapps, amaretto, iced tea\u003c/p\u003e\n\u003ch3 id=\"farmers-salad\"\u003eFarmer’s Salad\u003c/h3\u003e\n\u003cp\u003eradicchio, baby romaine, cherry, fontina cheese,\nhoney pecan, herb balsamic vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"icelandic-arctic-char\"\u003eIcelandic Arctic Char\u003c/h3\u003e\n\u003cp\u003ewhite bean ragu, cherry tomatoes, green garlic,\nrussian kale, lemon beurre blanc\u003c/p\u003e\n\u003ch3 id=\"wild-berry-muffins-2\"\u003eWild Berry Muffins (2)\u003c/h3\u003e\n\u003cp\u003efresh berries, strawberry gelee\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-06-14 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Farmer’s Salad radicchio, baby romaine, cucumber, plum, honey pecan, herb balsamic vinaigrette\nadd chicken / add shrimp\nShort Rib \u0026amp; Grits cabernet beef ragu, russian kale, braised carrot, corn, creamy parmesan polenta\nWild Berry Semifreddo dried fruit amaretto, walnut, strawberry coulis\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-06-06-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"farmers-salad\"\u003eFarmer’s Salad\u003c/h3\u003e\n\u003cp\u003eradicchio, baby romaine, cucumber, plum,\nhoney pecan, herb balsamic vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"short-rib--grits\"\u003eShort Rib \u0026amp; Grits\u003c/h3\u003e\n\u003cp\u003ecabernet beef ragu, russian kale, braised carrot,\ncorn, creamy parmesan polenta\u003c/p\u003e\n\u003ch3 id=\"wild-berry-semifreddo\"\u003eWild Berry Semifreddo\u003c/h3\u003e\n\u003cp\u003edried fruit amaretto, walnut, strawberry coulis\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-06-06 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Buttermilk Fried Chicken Salad baby romaine, arugula, champion radish, cherry tomatoes, oregano + garlic chive spice, ranch dressing\nShort Rib Fettuccine Alfredo dinosaur kale, broccoli, garlic parmesan sauce\nwith garlic bread\nWild Berry Rangoons cream cheese, honey pecan dipping sauce\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-05-30-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"buttermilk-fried-chicken-salad\"\u003eButtermilk Fried Chicken Salad\u003c/h3\u003e\n\u003cp\u003ebaby romaine, arugula, champion radish, cherry tomatoes,\noregano + garlic chive spice, ranch dressing\u003c/p\u003e\n\u003ch3 id=\"short-rib-fettuccine-alfredo\"\u003eShort Rib Fettuccine Alfredo\u003c/h3\u003e\n\u003cp\u003edinosaur kale, broccoli, garlic parmesan sauce\u003c/p\u003e\n\u003cp\u003ewith garlic bread\u003c/p\u003e\n\u003ch3 id=\"wild-berry-rangoons\"\u003eWild Berry Rangoons\u003c/h3\u003e\n\u003cp\u003ecream cheese, honey pecan dipping sauce\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-05-30 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Rocket Spinach Dip feta and cream cheese, cheddar/jack cheese, green garlic butter, flat bread, tortilla chips\nShrimp \u0026amp; Grits fried white cheddar polenta, collard greens, russian kale, chive, sriracha aioli\nBirthday Cake funfetti, local cherries\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-05-23-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"rocket-spinach-dip\"\u003eRocket Spinach Dip\u003c/h3\u003e\n\u003cp\u003efeta and cream cheese, cheddar/jack cheese,\ngreen garlic butter, flat bread, tortilla chips\u003c/p\u003e\n\u003ch3 id=\"shrimp--grits\"\u003eShrimp \u0026amp; Grits\u003c/h3\u003e\n\u003cp\u003efried white cheddar polenta, collard greens,\nrussian kale, chive, sriracha aioli\u003c/p\u003e\n\u003ch3 id=\"birthday-cake\"\u003eBirthday Cake\u003c/h3\u003e\n\u003cp\u003efunfetti, local cherries\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-05-23 Farmer's Market Menu"},{"content":"Weekend Specials Buffalo Chicken Nachos pepper jack cream sauce, cherry tomatoes, pickled jalapeno, sour cream\nKeto Steelhead Trout avocado, cherry tomatoes, yellow cauliflower, asparagus, lemon tarragon bearnaise\nChocolate Cupcakes (2) strawberry cream cheese frosting\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-05-17-farmers-market-menu/","summary":"\u003ch2 id=\"weekend-specials\"\u003eWeekend Specials\u003c/h2\u003e\n\u003ch3 id=\"buffalo-chicken-nachos\"\u003eBuffalo Chicken Nachos\u003c/h3\u003e\n\u003cp\u003epepper jack cream sauce, cherry tomatoes,\npickled jalapeno, sour cream\u003c/p\u003e\n\u003ch3 id=\"keto-steelhead-trout\"\u003eKeto Steelhead Trout\u003c/h3\u003e\n\u003cp\u003eavocado, cherry tomatoes, yellow cauliflower,\nasparagus, lemon tarragon bearnaise\u003c/p\u003e\n\u003ch3 id=\"chocolate-cupcakes-2\"\u003eChocolate Cupcakes (2)\u003c/h3\u003e\n\u003cp\u003estrawberry cream cheese frosting\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-05-17 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Asian Salad green + purple cabbage, avocado, carrot, cucumber, sesame seed, spring onion, sweet chili vinaigrette\nadd chicken / add shrimp\nGlazed Bone in Pork Chop celeriac pomme puree, mandarin orange gastrique, russian kale, baby spinach, green garlic\nChocolate Cupcakes (2) strawberry cream cheese frosting\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-05-16-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"asian-salad\"\u003eAsian Salad\u003c/h3\u003e\n\u003cp\u003egreen + purple cabbage, avocado, carrot, cucumber,\nsesame seed, spring onion, sweet chili vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"glazed-bone-in-pork-chop\"\u003eGlazed Bone in Pork Chop\u003c/h3\u003e\n\u003cp\u003eceleriac pomme puree, mandarin orange gastrique,\nrussian kale, baby spinach,  green garlic\u003c/p\u003e\n\u003ch3 id=\"chocolate-cupcakes-2\"\u003eChocolate Cupcakes (2)\u003c/h3\u003e\n\u003cp\u003estrawberry cream cheese frosting\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-05-16 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Beet Salad red romaine lettuce, burrata cheese, radish, pistachio, baby carrot, champagne vinaigrette\nadd chicken / add shrimp\nButtermilk Fried Chicken creamy collard greens, dinosaur kale, bacon, shallot, garlic scape mash potatoes\nMandarin Orange Carrot Cake lemon balm cream cheese frosting\nFresh produce provided by our friends at Eatwell Farm\n","permalink":"https://brege.org/menus/2019-05-09-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"beet-salad\"\u003eBeet Salad\u003c/h3\u003e\n\u003cp\u003ered romaine lettuce, burrata cheese, radish,\npistachio, baby carrot, champagne vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"buttermilk-fried-chicken\"\u003eButtermilk Fried Chicken\u003c/h3\u003e\n\u003cp\u003ecreamy collard greens, dinosaur kale, bacon,\nshallot, garlic scape mash potatoes\u003c/p\u003e\n\u003ch3 id=\"mandarin-orange-carrot-cake\"\u003eMandarin Orange Carrot Cake\u003c/h3\u003e\n\u003cp\u003elemon balm cream cheese frosting\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eFresh produce provided by our friends at Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-05-09 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Pasta Salad cavatappi pasta, spring green mix, watermelon radish, cherry tomatoes, aged white cheddar, italian dressing\nadd chicken / add shrimp\nPork Chop Schnitzel panko bread crumb, swiss chard, green garlic, cauliflower puree, lemon beurre blanc\nStrawberry Cheesecake Tart Proudly supporting community supported agriculture from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-05-02-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"pasta-salad\"\u003ePasta Salad\u003c/h3\u003e\n\u003cp\u003ecavatappi pasta, spring green mix, watermelon radish,\ncherry tomatoes, aged white cheddar, italian dressing\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"pork-chop-schnitzel\"\u003ePork Chop Schnitzel\u003c/h3\u003e\n\u003cp\u003epanko bread crumb, swiss chard, green garlic,\ncauliflower puree, lemon beurre blanc\u003c/p\u003e\n\u003ch3 id=\"strawberry-cheesecake-tart\"\u003eStrawberry Cheesecake Tart\u003c/h3\u003e\n\u003cp\u003e\u003cem\u003eProudly supporting community supported agriculture from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-05-02 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Cucumber Crisp ketel one vodka, mint, cucumber, lime\nFarmer’s Salad spring green mix, watermelon radish, cherry tomatoes, olives, feta cheese, greek yogurt green goddess\nadd shrimp / add steak\nChicken Stir Fry carrot, green garlic, rainbow chard, green onion, daikon radish, basmati rice, ponzu sauce\ndouble chicken\nStrawberry Semifreddo Proudly supporting community supported agriculture from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-04-25-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"cucumber-crisp\"\u003eCucumber Crisp\u003c/h3\u003e\n\u003cp\u003eketel one vodka, mint, cucumber, lime\u003c/p\u003e\n\u003ch3 id=\"farmers-salad\"\u003eFarmer’s Salad\u003c/h3\u003e\n\u003cp\u003espring green mix, watermelon radish, cherry tomatoes,\nolives, feta cheese, greek yogurt green goddess\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd shrimp / add steak\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"chicken-stir-fry\"\u003eChicken Stir Fry\u003c/h3\u003e\n\u003cp\u003ecarrot, green garlic, rainbow chard, green onion,\ndaikon radish, basmati rice, ponzu sauce\u003c/p\u003e\n\u003cp\u003e\u003cem\u003edouble chicken\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"strawberry-semifreddo\"\u003eStrawberry Semifreddo\u003c/h3\u003e\n\u003cp\u003e\u003cem\u003eProudly supporting community supported agriculture from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-04-25 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Pull-Apart Bread homemade french loaf, cheddar/jack cheese, green garlic + oregano pesto\nSteak Salad local spring greens, carrot, beets, bleu cheese, spring onion, red wine vinaigrette\nStrawberry Sundae vanila ice cream, candied walnuts, sprinkles, strawberry coulis\nProudly serving community supported agriculture from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-04-18-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"pull-apart-bread\"\u003ePull-Apart Bread\u003c/h3\u003e\n\u003cp\u003ehomemade french loaf, cheddar/jack cheese,\ngreen garlic + oregano pesto\u003c/p\u003e\n\u003ch3 id=\"steak-salad\"\u003eSteak Salad\u003c/h3\u003e\n\u003cp\u003elocal spring greens, carrot, beets, bleu cheese,\nspring onion, red wine vinaigrette\u003c/p\u003e\n\u003ch3 id=\"strawberry-sundae\"\u003eStrawberry Sundae\u003c/h3\u003e\n\u003cp\u003evanila ice cream, candied walnuts,\nsprinkles, strawberry coulis\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eProudly serving community supported agriculture from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-04-18 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Avocado Toast crusty sourdough, goat cheese, fennel frond, mary’s extra virgin, purple cabbage\nChicken Fried Rice rainbow chard, green garlic, ginger, broccoli rabe, carrot, red spring onion, farm fresh eggs, sesame chili sauce\ndouble chicken\nFresh Fruit \u0026amp; Cream raspberry whipped cream, macerated blueberry, local raisins, walnuts and mandarin orange\nProudly serving community supported agriculture from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-04-11-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"avocado-toast\"\u003eAvocado Toast\u003c/h3\u003e\n\u003cp\u003ecrusty sourdough, goat cheese, fennel frond,\nmary’s extra virgin, purple cabbage\u003c/p\u003e\n\u003ch3 id=\"chicken-fried-rice\"\u003eChicken Fried Rice\u003c/h3\u003e\n\u003cp\u003erainbow chard, green garlic, ginger,\nbroccoli rabe,  carrot, red spring onion,\nfarm fresh eggs, sesame chili sauce\u003c/p\u003e\n\u003cp\u003e\u003cem\u003edouble chicken\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"fresh-fruit--cream\"\u003eFresh Fruit \u0026amp; Cream\u003c/h3\u003e\n\u003cp\u003eraspberry whipped cream, macerated blueberry,\nlocal raisins, walnuts and mandarin orange\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eProudly serving community supported agriculture from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-04-11 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Strawberry Fennel Salad mizunes, russian kale, radicchio, almond, local raisins, fontina cheese, chardonnay vinaigrette\nadd chicken / add shrimp\nRoasted Pork Belly spaetzle, rainbow chard, green garlic, kumquat, turnip pomme puree, apple cider gastrique\nCara Cara \u0026amp; Blood Orange Tart whipped cream, local walnuts\nProudly serving community supported agriculture from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-04-04-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"strawberry-fennel-salad\"\u003eStrawberry Fennel Salad\u003c/h3\u003e\n\u003cp\u003emizunes, russian kale, radicchio, almond, local raisins,\nfontina cheese, chardonnay vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"roasted-pork-belly\"\u003eRoasted Pork Belly\u003c/h3\u003e\n\u003cp\u003espaetzle, rainbow chard, green garlic, kumquat,\nturnip pomme puree, apple cider gastrique\u003c/p\u003e\n\u003ch3 id=\"cara-cara--blood-orange-tart\"\u003eCara Cara \u0026amp; Blood Orange Tart\u003c/h3\u003e\n\u003cp\u003ewhipped cream, local walnuts\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eProudly serving community supported agriculture from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-04-04 Farmer's Market Menu"},{"content":"Farm-to-table Menu Farmer’s Salad quinoa, russian kale, dried cranberry, confit fennel, mandarin oranges, walnut, fontina cheese\nadd chicken / add shrimp\nBibimbap fried chicken thighs, pickled daikon + carrot, basmati rice, jalapeno, sunny side up egg, korean bbq sauce\nPan-seared Sea Bass zucchini, green garlic, french green lentils, rainbow chard, lemon spring onion pesto\nStrawberry Tart toasted almonds, whipped cream\nProudly serving community supported agriculture from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-03-28-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"farmers-salad\"\u003eFarmer’s Salad\u003c/h3\u003e\n\u003cp\u003equinoa, russian kale, dried cranberry, confit fennel,\nmandarin oranges, walnut, fontina cheese\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"bibimbap\"\u003eBibimbap\u003c/h3\u003e\n\u003cp\u003efried chicken thighs, pickled daikon + carrot, basmati rice,\njalapeno, sunny side up egg, korean bbq sauce\u003c/p\u003e\n\u003ch3 id=\"pan-seared-sea-bass\"\u003ePan-seared Sea Bass\u003c/h3\u003e\n\u003cp\u003ezucchini, green garlic, french green lentils,\nrainbow chard, lemon spring onion pesto\u003c/p\u003e\n\u003ch3 id=\"strawberry-tart\"\u003eStrawberry Tart\u003c/h3\u003e\n\u003cp\u003etoasted almonds, whipped cream\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eProudly serving community supported agriculture from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-03-28 Farmer's Market Menu"},{"content":"Farm-to-table Menu Pasta Salad bowtie pasta, frisse, kalamata, cherry tomatoes, radicchio, fontina cheese, creamy italian dressing\nadd chicken / add shrimp\nPepper-crusted Steak flat iron, “oven fries”, purple + yellow cauliflower, red spring onion demi\nSalted Caramel Budino oreo crumb, whipped cream\nProudly serving fresh ingredients from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-03-21-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"pasta-salad\"\u003ePasta Salad\u003c/h3\u003e\n\u003cp\u003ebowtie pasta, frisse, kalamata, cherry tomatoes,\nradicchio, fontina cheese, creamy italian dressing\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"pepper-crusted-steak\"\u003ePepper-crusted Steak\u003c/h3\u003e\n\u003cp\u003eflat iron, “oven fries”, purple + yellow cauliflower,\nred spring onion demi\u003c/p\u003e\n\u003ch3 id=\"salted-caramel-budino\"\u003eSalted Caramel Budino\u003c/h3\u003e\n\u003cp\u003eoreo crumb, whipped cream\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eProudly serving fresh ingredients from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-03-21 Farmer's Market Menu"},{"content":"Farm-to-table Menu Farmer’s Salad\nspinach, crinkle cress, bacon, mandarin, red spring onion, granny smith, couscous, feta cheese, creamy lemon dressing\nadd chicken / add shrimp\nBeef Stroganoff beef tenderloin, leeks, shiitake mushroom, brandy, mustard caviar, gemelli noodles\nIcelandic Arctic Char romanesco cauliflower, green lentils, purple cabbage, sweet potato, celeriac slaw, rocket citrus pesto\nPear \u0026amp; Almond Semifreddo spiced dried fruit, amaretto\nProudly serving fresh ingredients from Eatwell Farm\n","permalink":"https://brege.org/menus/2019-03-07-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003cp\u003eFarmer’s Salad\u003c/p\u003e\n\u003cp\u003espinach, crinkle cress, bacon, mandarin, red spring onion,\ngranny smith, couscous, feta cheese, creamy lemon dressing\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"beef-stroganoff\"\u003eBeef Stroganoff\u003c/h3\u003e\n\u003cp\u003ebeef tenderloin, leeks, shiitake mushroom, brandy,\nmustard caviar, gemelli noodles\u003c/p\u003e\n\u003ch3 id=\"icelandic-arctic-char\"\u003eIcelandic Arctic Char\u003c/h3\u003e\n\u003cp\u003eromanesco cauliflower, green lentils, purple cabbage,\nsweet potato, celeriac slaw, rocket citrus pesto\u003c/p\u003e\n\u003ch3 id=\"pear--almond-semifreddo\"\u003ePear \u0026amp; Almond Semifreddo\u003c/h3\u003e\n\u003cp\u003espiced dried fruit, amaretto\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eProudly serving fresh ingredients from Eatwell Farm\u003c/em\u003e\u003c/p\u003e","title":"2019-03-07 Farmer's Market Menu"},{"content":"Farm-to-table Menu Avocado Toast crusty sourdough, goat cheese, sprouts, mary’s extra virgin, purple cabbage\nFarmer’s Salad red mustard greens, arugula, candied walnut, apple, pickled turnip, parmesan, champagne vinaigrette\nadd chicken / add shrimp\nBarramundi Sea Bass fingerling potatoes, berryessa gap chardonnay pearl onions, romanesco, asparagus, green garlic + pomelo gremolata\nApple Pie vanilla ice cream\nEatwell Farm, Heritage Pantry, Il Fiorello\n","permalink":"https://brege.org/menus/2019-02-28-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"avocado-toast\"\u003eAvocado Toast\u003c/h3\u003e\n\u003cp\u003ecrusty sourdough, goat cheese, sprouts,\nmary’s extra virgin, purple cabbage\u003c/p\u003e\n\u003ch3 id=\"farmers-salad\"\u003eFarmer’s Salad\u003c/h3\u003e\n\u003cp\u003ered mustard greens, arugula, candied walnut, apple,\npickled turnip, parmesan, champagne vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"barramundi-sea-bass\"\u003eBarramundi Sea Bass\u003c/h3\u003e\n\u003cp\u003efingerling potatoes, berryessa gap chardonnay pearl onions,\nromanesco, asparagus, green garlic + pomelo gremolata\u003c/p\u003e\n\u003ch3 id=\"apple-pie\"\u003eApple Pie\u003c/h3\u003e\n\u003cp\u003evanilla ice cream\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eEatwell Farm, Heritage Pantry, Il Fiorello\u003c/em\u003e\u003c/p\u003e","title":"2019-02-28 Farmer's Market Menu"},{"content":"Farm-to-table Menu Broccoli Soup goat cheese, almond, sourdough crostini\nBeet Salad mizune, toasted walnut, feta cheese, romanesco, watermelon radish, honey dijon vinaigrette\nLemon Pepper Chicken roasted fingerling potatoes, rosemary flowers, shallot, garlic scape, red kale, baby spinach, celeriac puree\nSalted Caramel Budino oreo crumble, candied walnut\nWe gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!\n","permalink":"https://brege.org/menus/2019-02-21-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"broccoli-soup\"\u003eBroccoli Soup\u003c/h3\u003e\n\u003cp\u003egoat cheese, almond, sourdough crostini\u003c/p\u003e\n\u003ch3 id=\"beet-salad\"\u003eBeet Salad\u003c/h3\u003e\n\u003cp\u003emizune, toasted walnut, feta cheese, romanesco,\nwatermelon radish, honey dijon vinaigrette\u003c/p\u003e\n\u003ch3 id=\"lemon-pepper-chicken\"\u003eLemon Pepper Chicken\u003c/h3\u003e\n\u003cp\u003eroasted fingerling potatoes, rosemary flowers, shallot,\ngarlic scape, red kale, baby spinach, celeriac puree\u003c/p\u003e\n\u003ch3 id=\"salted-caramel-budino\"\u003eSalted Caramel Budino\u003c/h3\u003e\n\u003cp\u003eoreo crumble, candied walnut\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eWe gladly acknowledge Eatwell Farm for\u003c/em\u003e\n\u003cem\u003edelivering their amazing CSA box to our door!\u003c/em\u003e\u003c/p\u003e","title":"2019-02-21 Farmer's Market Menu"},{"content":"Farm-to-table Menu My Montréal dark rum, triple sec, fernet, lime\nAhi Poke Salad baby romain, wonton chips, avocado, swiss chard, watermelon radish, tobiko, sriracha aioli\nPan Roasted Lamb braised cabbage, shredded celeriac, leeks, fingerling potatoes, apple lamb jus\nLemon Bars blueberries, mint pesto\nWe gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!\n","permalink":"https://brege.org/menus/2019-02-07-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"my-montréal\"\u003eMy Montréal\u003c/h3\u003e\n\u003cp\u003edark rum, triple sec, fernet, lime\u003c/p\u003e\n\u003ch3 id=\"ahi-poke-salad\"\u003eAhi Poke Salad\u003c/h3\u003e\n\u003cp\u003ebaby romain, wonton chips, avocado, swiss chard,\nwatermelon radish, tobiko, sriracha aioli\u003c/p\u003e\n\u003ch3 id=\"pan-roasted-lamb\"\u003ePan Roasted Lamb\u003c/h3\u003e\n\u003cp\u003ebraised cabbage, shredded celeriac, leeks,\nfingerling potatoes, apple lamb jus\u003c/p\u003e\n\u003ch3 id=\"lemon-bars\"\u003eLemon Bars\u003c/h3\u003e\n\u003cp\u003eblueberries, mint pesto\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eWe gladly acknowledge Eatwell Farm for\u003c/em\u003e\n\u003cem\u003edelivering their amazing CSA box to our door!\u003c/em\u003e\u003c/p\u003e","title":"2019-02-07 Farmer's Market Menu"},{"content":"Farm-to-table Menu Baja Mule tito’s vodka, lime, jalapeno, cilantro, ginger beer\nBeef Short Rib Alfredo broccoli, rosemary, penne pasta,\ngarlic parmesan cream sauce\nChicken Paillard romanesco cauliflower, yukon gold potato, swiss chard, turnip puree, chimichurri\nStrawberry Gelee \u0026amp; Ice Cream orange snap cookie, basil\nWe gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!\n","permalink":"https://brege.org/menus/2019-01-31-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"baja-mule\"\u003eBaja Mule\u003c/h3\u003e\n\u003cp\u003etito’s vodka, lime, jalapeno, cilantro, ginger beer\u003c/p\u003e\n\u003ch3 id=\"beef-short-rib-alfredo\"\u003eBeef Short Rib Alfredo\u003c/h3\u003e\n\u003cp\u003ebroccoli, rosemary, penne pasta,\u003c/p\u003e\n\u003cp\u003egarlic parmesan cream sauce\u003c/p\u003e\n\u003ch3 id=\"chicken-paillard\"\u003eChicken Paillard\u003c/h3\u003e\n\u003cp\u003eromanesco cauliflower, yukon gold potato,\nswiss chard, turnip puree, chimichurri\u003c/p\u003e\n\u003ch3 id=\"strawberry-gelee--ice-cream\"\u003eStrawberry Gelee \u0026amp; Ice Cream\u003c/h3\u003e\n\u003cp\u003eorange snap cookie, basil\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eWe gladly acknowledge Eatwell Farm for\u003c/em\u003e\n\u003cem\u003edelivering their amazing CSA box to our door!\u003c/em\u003e\u003c/p\u003e","title":"2019-01-31 Farmer's Market Menu"},{"content":"Farm-to-table Menu Pomelo Cello Margarita tequila, triple sec, limoncello, lime\nFarmer’s Crostinis homemade farmer cheese, basil gelee, tomato brulee, local lemon\nPork Steak Stir Fry broccoli, romanesco, acorn squash, baby bok choy, cilantro, cashew, basmati rice, navel orange-sesame sauce\nBlueberry Yogurt Parfait oats, local walnut, lemon and raisins\nWe gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!\n","permalink":"https://brege.org/menus/2019-01-24-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"pomelo-cello-margarita\"\u003ePomelo Cello Margarita\u003c/h3\u003e\n\u003cp\u003etequila, triple sec, limoncello, lime\u003c/p\u003e\n\u003ch3 id=\"farmers-crostinis\"\u003eFarmer’s Crostinis\u003c/h3\u003e\n\u003cp\u003ehomemade farmer cheese, basil gelee,\ntomato brulee, local lemon\u003c/p\u003e\n\u003ch3 id=\"pork-steak-stir-fry\"\u003ePork Steak Stir Fry\u003c/h3\u003e\n\u003cp\u003ebroccoli, romanesco, acorn squash,\nbaby bok choy, cilantro, cashew, basmati rice,\nnavel orange-sesame sauce\u003c/p\u003e\n\u003ch3 id=\"blueberry-yogurt-parfait\"\u003eBlueberry Yogurt Parfait\u003c/h3\u003e\n\u003cp\u003eoats, local walnut, lemon and raisins\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eWe gladly acknowledge Eatwell Farm for\u003c/em\u003e\n\u003cem\u003edelivering their amazing CSA box to our door!\u003c/em\u003e\u003c/p\u003e","title":"2019-01-24 Farmer's Market Menu"},{"content":"Farm-to-table Menu Asian Salad baby bok choy, daikon radish, broccoli, navel orange, pear, fried hand-pulled ramen, sweet chili vinaigrette\nadd chicken / add shrimp\nShrimp Ceviche Tostaditas (3) jalapeno, cucumber, lime, cilantro, queso fresco, crema agria\nBone In Roasted Chicken thigh or breast meat, romanesco, cherry tomatoes, pea puree, wild rice, lemon beurre blanc\nLemon Curd meringue, basil gelee, navel orange\nWe gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!\n","permalink":"https://brege.org/menus/2019-01-17-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"asian-salad\"\u003eAsian Salad\u003c/h3\u003e\n\u003cp\u003ebaby bok choy, daikon radish, broccoli, navel orange,\npear, fried hand-pulled ramen, sweet chili vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"shrimp-ceviche-tostaditas-3\"\u003eShrimp Ceviche Tostaditas (3)\u003c/h3\u003e\n\u003cp\u003ejalapeno, cucumber, lime, cilantro,\nqueso fresco, crema agria\u003c/p\u003e\n\u003ch3 id=\"bone-in-roasted-chicken\"\u003eBone In Roasted Chicken\u003c/h3\u003e\n\u003cp\u003ethigh or breast meat, romanesco, cherry tomatoes,\npea puree, wild rice, lemon beurre blanc\u003c/p\u003e\n\u003ch3 id=\"lemon-curd\"\u003eLemon Curd\u003c/h3\u003e\n\u003cp\u003emeringue, basil gelee, navel orange\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eWe gladly acknowledge Eatwell Farm for\u003c/em\u003e\n\u003cem\u003edelivering their amazing CSA box to our door!\u003c/em\u003e\u003c/p\u003e","title":"2019-01-17 Farmer's Market Menu"},{"content":"Farm-to-table Menu Jamaican Snow dry rum, mandarine, mint, cream, chocolate\nShrimp Sliders radicchio castelfranco, sambal-lime aioli, cilantro\nadd garlic curry fries\nRoasted Chickens \u0026amp; Spaghetti Squash sweet peppers, zucchini, cherry tomato ragout, basil\nDark Chocolate Mousse whipped cream, candied walnut\nWe gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!\n","permalink":"https://brege.org/menus/2019-01-10-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"jamaican-snow\"\u003eJamaican Snow\u003c/h3\u003e\n\u003cp\u003edry rum, mandarine, mint, cream, chocolate\u003c/p\u003e\n\u003ch3 id=\"shrimp-sliders\"\u003eShrimp Sliders\u003c/h3\u003e\n\u003cp\u003eradicchio castelfranco, sambal-lime aioli, cilantro\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd garlic curry fries\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"roasted-chickens--spaghetti-squash\"\u003eRoasted Chickens \u0026amp; Spaghetti Squash\u003c/h3\u003e\n\u003cp\u003esweet peppers, zucchini, cherry tomato ragout, basil\u003c/p\u003e\n\u003ch3 id=\"dark-chocolate-mousse\"\u003eDark Chocolate Mousse\u003c/h3\u003e\n\u003cp\u003ewhipped cream, candied walnut\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eWe gladly acknowledge  Eatwell Farm for\u003c/em\u003e\n\u003cem\u003edelivering their amazing CSA box to our door!\u003c/em\u003e\u003c/p\u003e","title":"2019-01-10 Farmer's Market Menu"},{"content":"Farm-to-table Menu January Julep maker’s mark, fresh mint, shaved ice, local honey\nCrab Cakes arugula, soft boiled egg, pear, mandarine, parsnip fries, sweet chili vinaigrette\nButtermilk Fried Chicken mash potatoes, seared greens + fennel, ranch dressing\nRaspberry Tart orange, mixed berries, whipped cream\nWe gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!\n","permalink":"https://brege.org/menus/2019-01-03-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"january-julep\"\u003eJanuary Julep\u003c/h3\u003e\n\u003cp\u003emaker’s mark, fresh mint, shaved ice, local honey\u003c/p\u003e\n\u003ch3 id=\"crab-cakes\"\u003eCrab Cakes\u003c/h3\u003e\n\u003cp\u003earugula, soft boiled egg, pear, mandarine,\nparsnip fries, sweet chili vinaigrette\u003c/p\u003e\n\u003ch3 id=\"buttermilk-fried-chicken\"\u003eButtermilk Fried Chicken\u003c/h3\u003e\n\u003cp\u003emash potatoes, seared greens + fennel,\nranch dressing\u003c/p\u003e\n\u003ch3 id=\"raspberry-tart\"\u003eRaspberry Tart\u003c/h3\u003e\n\u003cp\u003eorange, mixed berries, whipped cream\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eWe gladly acknowledge Eatwell Farm for\u003c/em\u003e\n\u003cem\u003edelivering their amazing CSA box to our door!\u003c/em\u003e\u003c/p\u003e","title":"2019-01-03 Farmer's Market Menu"},{"content":"Farm-to-table Menu The Revolver whiskey, kahlua, burnt orange + orange bitters\nCalifornia Baby Kale \u0026amp; Quinoa Salad feta cheese, local raisins, carrot, toasted almond, shave brussel sprouts, apple cider vinaigrette\nadd chicken / add shrimp\nJapanese Beef Curry bistro filet steak, broccoli, potatoes, tatsoi, baby carrot, turnip, basmati rice, apple-honey curry sauce\nSwedish Chocolate Cake orange caramel sauce, mandarin, ice cream\nWe gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door--enjoy the break next week, Lorraine et al!\n","permalink":"https://brege.org/menus/2018-12-20-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"the-revolver\"\u003eThe Revolver\u003c/h3\u003e\n\u003cp\u003ewhiskey, kahlua, burnt orange + orange bitters\u003c/p\u003e\n\u003ch3 id=\"california-baby-kale--quinoa-salad\"\u003eCalifornia Baby Kale \u0026amp; Quinoa Salad\u003c/h3\u003e\n\u003cp\u003efeta cheese, local raisins, carrot, toasted almond,\nshave brussel sprouts, apple cider vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"japanese-beef-curry\"\u003eJapanese Beef Curry\u003c/h3\u003e\n\u003cp\u003ebistro filet steak, broccoli, potatoes, tatsoi, baby carrot,\nturnip, basmati rice, apple-honey curry sauce\u003c/p\u003e\n\u003ch3 id=\"swedish-chocolate-cake\"\u003eSwedish Chocolate Cake\u003c/h3\u003e\n\u003cp\u003eorange caramel sauce, mandarin, ice cream\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eWe gladly acknowledge Eatwell Farm for delivering their amazing\u003c/em\u003e\n\u003cem\u003eCSA box to our door--enjoy the break next week, Lorraine \u003cem\u003eet al\u003c/em\u003e!\u003c/em\u003e\u003c/p\u003e","title":"2018-12-20 Farmer's Market Menu"},{"content":"Farm-to-table Menu The Pepper Rose vodka, rosemary, peppercorn, lemon, local honey\nFennel \u0026amp; Spinach Salad strawberry, apple, mandarine, watermelon radish, rocket lettuce, leek, honey-greek yogurt dressing\nadd chicken / add shrimp\nGrilled Flat Iron roasted acorn squash, hasselback potato, sauteed greens, sage chimichurri\nCarrot Cake from Scratch cream cheese frosting, walnut\nwe gladly acknowledge Eatwell Farm for delivering their amazing CSA share box to our door\n","permalink":"https://brege.org/menus/2018-12-13-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"the-pepper-rose\"\u003eThe Pepper Rose\u003c/h3\u003e\n\u003cp\u003evodka, rosemary, peppercorn, lemon, local honey\u003c/p\u003e\n\u003ch3 id=\"fennel--spinach-salad\"\u003eFennel \u0026amp; Spinach Salad\u003c/h3\u003e\n\u003cp\u003estrawberry, apple, mandarine, watermelon radish,\nrocket lettuce, leek, honey-greek yogurt dressing\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"grilled-flat-iron\"\u003eGrilled Flat Iron\u003c/h3\u003e\n\u003cp\u003eroasted acorn squash, hasselback potato,\nsauteed greens, sage chimichurri\u003c/p\u003e\n\u003ch3 id=\"carrot-cake-from-scratch\"\u003eCarrot Cake from Scratch\u003c/h3\u003e\n\u003cp\u003ecream cheese frosting, walnut\u003c/p\u003e\n\u003cp\u003e\u003cem\u003ewe gladly acknowledge Eatwell Farm for delivering their\u003c/em\u003e\n\u003cem\u003eamazing CSA share box to our door\u003c/em\u003e\u003c/p\u003e","title":"2018-12-13 Farmer's Market Menu"},{"content":"Farm-to-table Menu Kringle Cream Cocktail rum, kahlua, coffee and cream\nAsian Salad napa cabbage, radicchio, bell pepper, daikon radish, mandarin, crispy ramen, sweet chili ginger dressing\nadd chicken / add shrimp\nChicken Roulade cacao sausage stuffing, swiss chard, russian red kale, sweet potato, yellow onion, apple-honey gastrique\nChocolate Upside Down Cake caramel-walnut sauce, mint whipped cream\nwe gladly acknowledge Eatwell Farm for delivering their amazing CSA share box to our door and the Barn \u0026amp; Pantry for providing the cacao cajun sausages\n","permalink":"https://brege.org/menus/2018-12-06-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"kringle-cream-cocktail\"\u003eKringle Cream Cocktail\u003c/h3\u003e\n\u003cp\u003erum, kahlua, coffee and cream\u003c/p\u003e\n\u003ch3 id=\"asian-salad\"\u003eAsian Salad\u003c/h3\u003e\n\u003cp\u003enapa cabbage, radicchio, bell pepper, daikon radish,\nmandarin, crispy ramen, sweet chili ginger dressing\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"chicken-roulade\"\u003eChicken Roulade\u003c/h3\u003e\n\u003cp\u003ecacao sausage stuffing, swiss chard, russian red kale,\nsweet potato, yellow onion, apple-honey gastrique\u003c/p\u003e\n\u003ch3 id=\"chocolate-upside-down-cake\"\u003eChocolate Upside Down Cake\u003c/h3\u003e\n\u003cp\u003ecaramel-walnut sauce, mint whipped cream\u003c/p\u003e\n\u003cp\u003e\u003cem\u003ewe gladly acknowledge Eatwell Farm for delivering their\u003c/em\u003e\n\u003cem\u003eamazing CSA share box to our door and the Barn \u0026amp; Pantry for\u003c/em\u003e\n\u003cem\u003eproviding the cacao cajun sausages\u003c/em\u003e\u003c/p\u003e","title":"2018-12-06 Farmer's Market Menu"},{"content":"Farm-to-table Menu Winter Bourbon Cocktail honeycrisp apple, lemon, local honey\noptional: egg white cocktail\nRadicchio Castelfranco \u0026amp; Arugula Salad persimmon, prosciutto, shaved parmesan, pepita seeds, red wine vinaigrette\nadd chicken / add shrimp\nPepper-crusted Pork Chop sweet potato puree, celeriac, beet and apple remoulade, pistachio-mandarin compote butter\nLemon-Blueberry Cupcakes blueberry cream cheese frosting\nwe gladly acknowledge Eatwell Farm for delivering their amazing CSA share box to our door and inspiring our menu\n","permalink":"https://brege.org/menus/2018-11-29-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"winter-bourbon-cocktail\"\u003eWinter Bourbon Cocktail\u003c/h3\u003e\n\u003cp\u003ehoneycrisp apple, lemon, local honey\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eoptional: egg white cocktail\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"radicchio-castelfranco--arugula-salad\"\u003eRadicchio Castelfranco \u0026amp; Arugula Salad\u003c/h3\u003e\n\u003cp\u003epersimmon, prosciutto, shaved parmesan,\npepita seeds, red wine vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"pepper-crusted-pork-chop\"\u003ePepper-crusted Pork Chop\u003c/h3\u003e\n\u003cp\u003esweet potato puree, celeriac, beet and apple remoulade,\npistachio-mandarin compote butter\u003c/p\u003e\n\u003ch3 id=\"lemon-blueberry-cupcakes\"\u003eLemon-Blueberry Cupcakes\u003c/h3\u003e\n\u003cp\u003eblueberry cream cheese frosting\u003c/p\u003e\n\u003cp\u003e\u003cem\u003ewe gladly acknowledge Eatwell Farm for delivering their\u003c/em\u003e\n\u003cem\u003eamazing CSA share box to our door and inspiring our menu\u003c/em\u003e\u003c/p\u003e","title":"2018-11-29 Farmer's Market Menu"},{"content":"Farm-to-table Menu The Gold Rush pendleton, lemon, thyme, local honey\nCharred Broccoli-Fennel Salad huge rocket lettuce, baby spinach, sweet potato, radish, bleu cheese, red onion vinaigrette\nadd chicken / add shrimp\nBeef-tip Stir Fry bistro filet steak, baby bok choy, turnip, basil, basmati, fresh ponzu sauce\nAlmond Joy Pie macadamia, chocolate-coconut whipped cream\nwe gladly acknowledge Eatwell Farm for delivering their amazing CSA share box to our door and inspiring our menu\n","permalink":"https://brege.org/menus/2018-11-15-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"the-gold-rush\"\u003eThe Gold Rush\u003c/h3\u003e\n\u003cp\u003ependleton, lemon, thyme, local honey\u003c/p\u003e\n\u003ch3 id=\"charred-broccoli-fennel-salad\"\u003eCharred Broccoli-Fennel Salad\u003c/h3\u003e\n\u003cp\u003ehuge rocket lettuce, baby spinach, sweet potato,\nradish, bleu cheese, red onion vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"beef-tip-stir-fry\"\u003eBeef-tip Stir Fry\u003c/h3\u003e\n\u003cp\u003ebistro filet steak, baby bok choy, turnip,\nbasil, basmati, fresh ponzu sauce\u003c/p\u003e\n\u003ch3 id=\"almond-joy-pie\"\u003eAlmond Joy Pie\u003c/h3\u003e\n\u003cp\u003emacadamia, chocolate-coconut whipped cream\u003c/p\u003e\n\u003cp\u003e\u003cem\u003ewe gladly acknowledge Eatwell Farm for delivering their\u003c/em\u003e\n\u003cem\u003eamazing CSA share box to our door and inspiring our menu\u003c/em\u003e\u003c/p\u003e","title":"2018-11-15 Farmer's Market Menu"},{"content":"Farm-to-table Menu Acorn \u0026amp; Pomegranate Rocket Salad roasted acorn squash, arugula, pear, cucumber, pomegranate \u0026amp; ginger dressing\nadd chicken / add shrimp\nCrispy Chicken Thighs creamy sweet potato polenta, russian red kale, baby spinach, tomato chutney\nPersimmon Cookie w/ Ice Cream bourbon-star anise gastrique\nwe gladly acknowledge Eatwell Farm for delivering their amazing CSA share box to our door and inspiring our menu\n","permalink":"https://brege.org/menus/2018-11-08-farmers-market-menu/","summary":"\u003ch2 id=\"farm-to-table-menu\"\u003eFarm-to-table Menu\u003c/h2\u003e\n\u003ch3 id=\"acorn--pomegranate-rocket-salad\"\u003eAcorn \u0026amp; Pomegranate Rocket Salad\u003c/h3\u003e\n\u003cp\u003eroasted acorn squash, arugula, pear, cucumber,\npomegranate \u0026amp; ginger dressing\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"crispy-chicken-thighs\"\u003eCrispy Chicken Thighs\u003c/h3\u003e\n\u003cp\u003ecreamy sweet potato polenta, russian red kale,\nbaby spinach, tomato chutney\u003c/p\u003e\n\u003ch3 id=\"persimmon-cookie-w-ice-cream\"\u003ePersimmon Cookie w/ Ice Cream\u003c/h3\u003e\n\u003cp\u003ebourbon-star anise gastrique\u003c/p\u003e\n\u003cp\u003e\u003cem\u003ewe gladly acknowledge Eatwell Farm for delivering their\u003c/em\u003e\n\u003cem\u003eamazing CSA share box to our door and inspiring our menu\u003c/em\u003e\u003c/p\u003e","title":"2018-11-08 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Prickly Pear silver tequila, ginger beer, local honey, lime\nAvocado Devilled Eggs crispy prosciutto, green onion\nPesto Salmon israeli couscous, patty pan squash, zucchini, green beans, orange and red bell pepper\nBuddha’s Hand Cupcakes almond cream cheese frosting, blueberry sauce\nwe thank all the local farmers for providing us with such amazing produce this season and for becoming our dear friends\n","permalink":"https://brege.org/menus/2018-10-18-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"prickly-pear\"\u003ePrickly Pear\u003c/h3\u003e\n\u003cp\u003esilver tequila, ginger beer, local honey, lime\u003c/p\u003e\n\u003ch3 id=\"avocado-devilled-eggs\"\u003eAvocado Devilled Eggs\u003c/h3\u003e\n\u003cp\u003ecrispy prosciutto, green onion\u003c/p\u003e\n\u003ch3 id=\"pesto-salmon\"\u003ePesto Salmon\u003c/h3\u003e\n\u003cp\u003eisraeli couscous, patty pan squash, zucchini,\ngreen beans, orange and red bell pepper\u003c/p\u003e\n\u003ch3 id=\"buddhas-hand-cupcakes\"\u003eBuddha’s Hand Cupcakes\u003c/h3\u003e\n\u003cp\u003ealmond cream cheese frosting, blueberry sauce\u003c/p\u003e\n\u003cp\u003e\u003cem\u003ewe thank all the local farmers for providing us with such amazing\u003c/em\u003e\n\u003cem\u003eproduce this season and for becoming our dear friends\u003c/em\u003e\u003c/p\u003e","title":"2018-10-18 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Watermelon Mint Margarita silver tequila, local honey, lemon, pistachio-salt rim\nBánh mì Sliders pulled pork, pickled daikon, carrot, shaved cucumber, sambal aioli\nLinguine Florentine fromage blanc, hazelnut, bacon, russian red kale, leek\nadd chicken / add shrimp\nCranberry-Orange Cheesecake frangipane whipped cream\nLloyd’s Produce, Vue Family Farm, Pure Honey, Food Tree Field Farm\n","permalink":"https://brege.org/menus/2018-10-11-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"watermelon-mint-margarita\"\u003eWatermelon Mint Margarita\u003c/h3\u003e\n\u003cp\u003esilver tequila, local honey, lemon, pistachio-salt rim\u003c/p\u003e\n\u003ch3 id=\"bánh-mì-sliders\"\u003eBánh mì Sliders\u003c/h3\u003e\n\u003cp\u003epulled pork, pickled daikon, carrot,\nshaved cucumber, sambal aioli\u003c/p\u003e\n\u003ch3 id=\"linguine-florentine\"\u003eLinguine Florentine\u003c/h3\u003e\n\u003cp\u003efromage blanc, hazelnut, bacon,\nrussian red kale, leek\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"cranberry-orange-cheesecake\"\u003eCranberry-Orange Cheesecake\u003c/h3\u003e\n\u003cp\u003efrangipane whipped cream\u003c/p\u003e\n\u003cp\u003eLloyd’s Produce, Vue Family Farm, Pure Honey, Food Tree Field Farm\u003c/p\u003e","title":"2018-10-11 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Autumn Spiked Cider buffalo trace, honey-ginger syrup, lemon, cinnamon\nPulled Pork Nachos pickled sweet peppers, spicy tomato jam, pepper jack cheese sauce\nBone-in Chicken \u0026amp; Butternut Risotto russian red kale, persimmon, leek confit\nPumpkin Cheesecake pistachio whipped cream\nLloyd’s Produce, R Schletewitz, Pure Honey, Food Tree Field Farm, Heritage Pantry, Ratzlaff Ranch\n","permalink":"https://brege.org/menus/2018-10-04-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"autumn-spiked-cider\"\u003eAutumn Spiked Cider\u003c/h3\u003e\n\u003cp\u003ebuffalo trace, honey-ginger syrup,\nlemon, cinnamon\u003c/p\u003e\n\u003ch3 id=\"pulled-pork-nachos\"\u003ePulled Pork Nachos\u003c/h3\u003e\n\u003cp\u003epickled sweet peppers, spicy tomato jam,\npepper jack cheese sauce\u003c/p\u003e\n\u003ch3 id=\"bone-in-chicken--butternut-risotto\"\u003eBone-in Chicken \u0026amp; Butternut Risotto\u003c/h3\u003e\n\u003cp\u003erussian red kale, persimmon, leek confit\u003c/p\u003e\n\u003ch3 id=\"pumpkin-cheesecake\"\u003ePumpkin Cheesecake\u003c/h3\u003e\n\u003cp\u003epistachio whipped cream\u003c/p\u003e\n\u003cp\u003eLloyd’s Produce, R Schletewitz, Pure Honey,\nFood Tree Field Farm, Heritage Pantry, Ratzlaff Ranch\u003c/p\u003e","title":"2018-10-04 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Strawberry Fields Mojito silver rum, mint, basil, lemon, local honey\nButternut Enchiladas \u0026amp; Succotash black eyed peas, white corn, grape tomatoes, coyote squash, chimichurri verde\nSalmon Puttanesca \u0026amp; Gnocchi green beans, kalamata, basil, roma tomatoes\nPoached Pears blueberry whipped cream, chocolate sauce, pistachio-graham crumble\nVue Family Farms, Lloyd’s Produce, Pure Honey, Food Tree Field Farm, V\u0026amp;M Farms\n","permalink":"https://brege.org/menus/2018-09-27-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"strawberry-fields-mojito\"\u003eStrawberry Fields Mojito\u003c/h3\u003e\n\u003cp\u003esilver rum, mint, basil, lemon, local honey\u003c/p\u003e\n\u003ch3 id=\"butternut-enchiladas--succotash\"\u003eButternut Enchiladas \u0026amp; Succotash\u003c/h3\u003e\n\u003cp\u003eblack eyed peas, white corn, grape tomatoes,\ncoyote squash, chimichurri verde\u003c/p\u003e\n\u003ch3 id=\"salmon-puttanesca--gnocchi\"\u003eSalmon Puttanesca \u0026amp; Gnocchi\u003c/h3\u003e\n\u003cp\u003egreen beans, kalamata, basil, roma tomatoes\u003c/p\u003e\n\u003ch3 id=\"poached-pears\"\u003ePoached Pears\u003c/h3\u003e\n\u003cp\u003eblueberry whipped cream, chocolate sauce,\npistachio-graham crumble\u003c/p\u003e\n\u003cp\u003eVue Family Farms, Lloyd’s Produce, Pure Honey,\nFood Tree Field Farm, V\u0026amp;M Farms\u003c/p\u003e","title":"2018-09-27 Farmer's Market Menu"},{"content":"Plum Drop Tito’s vodka, blackjack plum, lemon, Cointreau, local honey\nCouscous Salad champion+daikon radish, crispy prosciutto, cucumber, cherry tomatoes, pistachio vinaigrette\nCurry Pasta pork sausage, penne, broccoli rabe, red grape, green onion, red and yellow bell pepper\nadd chicken / add shrimp\nLemon Cream Pie almond crust, raspberry coulis\nVue Family Farms, Lloyd’s Produce, Pure Honey, Heritage Pantry, Il Fiorello\n","permalink":"https://brege.org/menus/2018-09-20-farmers-market-menu/","summary":"\u003ch3 id=\"plum-drop\"\u003ePlum Drop\u003c/h3\u003e\n\u003cp\u003eTito’s vodka, blackjack plum, lemon, Cointreau, local honey\u003c/p\u003e\n\u003ch3 id=\"couscous-salad\"\u003eCouscous Salad\u003c/h3\u003e\n\u003cp\u003echampion+daikon radish, crispy prosciutto, cucumber,\ncherry tomatoes, pistachio vinaigrette\u003c/p\u003e\n\u003ch3 id=\"curry-pasta\"\u003eCurry Pasta\u003c/h3\u003e\n\u003cp\u003epork sausage, penne, broccoli rabe, red grape,\ngreen onion, red and yellow bell pepper\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"lemon-cream-pie\"\u003eLemon Cream Pie\u003c/h3\u003e\n\u003cp\u003ealmond crust, raspberry coulis\u003c/p\u003e\n\u003cp\u003eVue Family Farms, Lloyd’s Produce, Pure Honey,\nHeritage Pantry, Il Fiorello\u003c/p\u003e","title":"2018-09-20 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Cucumber Habanero Margarita Corralejo tequila, lemon cucumber, lime, St. Germaine\nLloyd’s Popcorn Mary’s extra virgin olive oil, parmesan, chives\nCreamy Ravioli Pomodoro burrata cheese, heirloom tomatoes, habanero, bacon\nadd chicken / add shrimp\nStrawberry Crêpes whipped cream, basil mint gelée, toasted almond\nToledo Farms, Lloyd’s Produce, Vue Family Farms, Heritage Pantry, Il Fiorello\n","permalink":"https://brege.org/menus/2018-09-13-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"cucumber-habanero-margarita\"\u003eCucumber Habanero Margarita\u003c/h3\u003e\n\u003cp\u003eCorralejo tequila, lemon cucumber, lime, St. Germaine\u003c/p\u003e\n\u003ch3 id=\"lloyds-popcorn\"\u003eLloyd’s Popcorn\u003c/h3\u003e\n\u003cp\u003eMary’s extra virgin olive oil, parmesan, chives\u003c/p\u003e\n\u003ch3 id=\"creamy-ravioli-pomodoro\"\u003eCreamy Ravioli Pomodoro\u003c/h3\u003e\n\u003cp\u003eburrata cheese, heirloom tomatoes, habanero, bacon\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"strawberry-crêpes\"\u003eStrawberry Crêpes\u003c/h3\u003e\n\u003cp\u003ewhipped cream, basil mint gelée, toasted almond\u003c/p\u003e\n\u003cp\u003eToledo Farms, Lloyd’s Produce, Vue Family Farms,\nHeritage Pantry, Il Fiorello\u003c/p\u003e","title":"2018-09-13 Farmer's Market Menu"},{"content":"Bourbon Pear Wallop Buffalo Trace, asian pear, lemon, honey, ginger beer\nMelon Salad tuscan, sweet \u0026amp; sour and indian melons, arugula, burrata cheese, prosciutto, toasted almonds, cranberry vinaigrette\nRoasted Chicken \u0026amp; Spaghetti Squash sweet peppers, zucchini, heirloom tomato ragout\nCast Iron Clafoutis pistachio, dried cherries, bourbon plum glaze, ice cream\nChavez Farms, Lloyd’s Produce, Ahmad Farms, Vue Family Farms, Heritage Pantry, Pure Honey\n","permalink":"https://brege.org/menus/2018-09-06-farmers-market-menu/","summary":"\u003ch3 id=\"bourbon-pear-wallop\"\u003eBourbon Pear Wallop\u003c/h3\u003e\n\u003cp\u003eBuffalo Trace, asian pear, lemon, honey, ginger beer\u003c/p\u003e\n\u003ch3 id=\"melon-salad\"\u003eMelon Salad\u003c/h3\u003e\n\u003cp\u003etuscan, sweet \u0026amp; sour and indian melons,\narugula, burrata cheese, prosciutto,\ntoasted almonds, cranberry vinaigrette\u003c/p\u003e\n\u003ch3 id=\"roasted-chicken--spaghetti-squash\"\u003eRoasted Chicken \u0026amp; Spaghetti Squash\u003c/h3\u003e\n\u003cp\u003esweet peppers, zucchini, heirloom tomato ragout\u003c/p\u003e\n\u003ch3 id=\"cast-iron-clafoutis\"\u003eCast Iron Clafoutis\u003c/h3\u003e\n\u003cp\u003epistachio, dried cherries, bourbon plum glaze, ice cream\u003c/p\u003e\n\u003cp\u003eChavez Farms, Lloyd’s Produce, Ahmad Farms,\nVue Family Farms, Heritage Pantry, Pure Honey\u003c/p\u003e","title":"2018-09-06 Farmer's Market Menu"},{"content":"Dixonville Stone Blossom Tito’s, peach, local honey, lemon, champagne float\nApple Salad gravenstein, arugula, almonds, quinoa, cranberry, cucumber-champagne vinaigrette\nadd chicken / add shrimp\nNY Steak Diane fingerling potatoes, swiss chard, lunch box and jimmy nardello peppers, shallot-shiitake cream sauce\nFrench Toast peaches and ice cream\nR. Schletewitz Farms, Lloyd’s Produce, Pure Honey,\nToledo Farms, Heritage Pantry\n","permalink":"https://brege.org/menus/2018-08-30-farmers-market-menu/","summary":"\u003ch3 id=\"dixonville-stone-blossom\"\u003eDixonville Stone Blossom\u003c/h3\u003e\n\u003cp\u003eTito’s, peach, local honey, lemon, champagne float\u003c/p\u003e\n\u003ch3 id=\"apple-salad\"\u003eApple Salad\u003c/h3\u003e\n\u003cp\u003egravenstein, arugula, almonds, quinoa,\ncranberry, cucumber-champagne vinaigrette\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"ny-steak-diane\"\u003eNY Steak Diane\u003c/h3\u003e\n\u003cp\u003efingerling potatoes, swiss chard,\nlunch box and jimmy nardello peppers,\nshallot-shiitake cream sauce\u003c/p\u003e\n\u003ch3 id=\"french-toast\"\u003eFrench Toast\u003c/h3\u003e\n\u003cp\u003epeaches and ice cream\u003c/p\u003e\n\u003cp\u003eR. Schletewitz Farms, Lloyd’s Produce, Pure Honey,\u003c/p\u003e\n\u003cp\u003eToledo Farms, Heritage Pantry\u003c/p\u003e","title":"2018-08-30 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Grape Salad flame, anon king and autumn grapes, arugula, goat cheese, tapenade, lemon-poppy seed vinaigrette\nHerb-encrusted Mediterranean Chicken eggplant, lunch box peppers, cherry tomato, suyo-long cucumber yogurt sauce\nPistachio Baklava seasonal fruit, crème anglaise\nR. Schletewitz Farms, Lloyd’s Produce, Vue Family Farm, Heritage Pantry\n","permalink":"https://brege.org/menus/2018-08-22-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"grape-salad\"\u003eGrape Salad\u003c/h3\u003e\n\u003cp\u003eflame, anon king and autumn grapes,\narugula, goat cheese, tapenade,\nlemon-poppy seed vinaigrette\u003c/p\u003e\n\u003ch3 id=\"herb-encrusted-mediterranean-chicken\"\u003eHerb-encrusted Mediterranean Chicken\u003c/h3\u003e\n\u003cp\u003eeggplant, lunch box peppers, cherry tomato,\nsuyo-long cucumber yogurt sauce\u003c/p\u003e\n\u003ch3 id=\"pistachio-baklava\"\u003ePistachio Baklava\u003c/h3\u003e\n\u003cp\u003eseasonal fruit, crème anglaise\u003c/p\u003e\n\u003cp\u003eR. Schletewitz Farms, Lloyd’s Produce,\nVue Family Farm, Heritage Pantry\u003c/p\u003e","title":"2018-08-22 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Heirloom Tomato Salad burrata cheese, basil aioli, balsamic glaze\nHoney Glazed Pork Chop \u0026amp; Stir Fry Chinese long bean, eggplant, baby bok choy, bell pepper, orange plum sauce, ramen noodles\nBlackberry Crêpe ricotta, apricot jam, whipped cream\nR. Schletewitz Farms, Toledo Farms, Vue Family Farm, Free Spirit Farm\n","permalink":"https://brege.org/menus/2018-08-09-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"heirloom-tomato-salad\"\u003eHeirloom Tomato Salad\u003c/h3\u003e\n\u003cp\u003eburrata cheese, basil aioli, balsamic glaze\u003c/p\u003e\n\u003ch3 id=\"honey-glazed-pork-chop--stir-fry\"\u003eHoney Glazed Pork Chop \u0026amp; Stir Fry\u003c/h3\u003e\n\u003cp\u003eChinese long bean, eggplant, baby bok choy,\nbell pepper, orange plum sauce, ramen noodles\u003c/p\u003e\n\u003ch3 id=\"blackberry-crêpe\"\u003eBlackberry Crêpe\u003c/h3\u003e\n\u003cp\u003ericotta, apricot jam, whipped cream\u003c/p\u003e\n\u003cp\u003eR. Schletewitz Farms, Toledo Farms,\nVue Family Farm, Free Spirit Farm\u003c/p\u003e","title":"2018-08-09 Farmer's Market Menu"},{"content":"Watermelon Salad lemon cucumbers, feta cheese, red onion, mint, champagne vinaigrette\nAsian Garlic Noodles bok choy, eggplant, shiitake mushrooms, carrots, thai basil, sweet peppers, sesame soy sauce add chicken / add shrimp\nGrilled Swordfish \u0026amp; Vegetable Succotash patty pan and summer squash,zucchini, cherry tomatoes, corn, basil pesto\nLLoyd’s Farms, Chavez Farms, Toledo Farms, Vue Family Farm, Free Tree Field Farm, Davis Noodle City\n","permalink":"https://brege.org/menus/2018-07-26-farmers-market-menu/","summary":"\u003ch3 id=\"watermelon--salad\"\u003eWatermelon  Salad\u003c/h3\u003e\n\u003cp\u003elemon cucumbers, feta cheese, red onion, mint,\nchampagne vinaigrette\u003c/p\u003e\n\u003ch3 id=\"asian-garlic-noodles\"\u003eAsian Garlic Noodles\u003c/h3\u003e\n\u003cp\u003ebok choy, eggplant, shiitake mushrooms,\ncarrots, thai basil, sweet peppers, sesame soy sauce\n\u003cem\u003eadd chicken / add shrimp\u003c/em\u003e\u003c/p\u003e\n\u003ch3 id=\"grilled-swordfish--vegetable-succotash\"\u003eGrilled Swordfish \u0026amp; Vegetable Succotash\u003c/h3\u003e\n\u003cp\u003epatty pan and summer squash,zucchini,\ncherry tomatoes, corn, basil pesto\u003c/p\u003e\n\u003cp\u003eLLoyd’s Farms, Chavez Farms, Toledo Farms, Vue Family Farm,\nFree Tree Field Farm, Davis Noodle City\u003c/p\u003e","title":"2018-07-26 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Melon Salad cantaloupe, honeydew, prosciutto, burrata cheese, arugula, candied almonds, white wine vinaigrette\n“8oz Baseball Cut” Ribeye sweet potato mash, chinese broccoli, jimmy nardello sweet peppers, garlic herb butter\nStone Fruit Upside Down Cake pluots, apricots, whipped cream\nLLoyd’s Farms, Chavez Farms, Vue Family Farm, R. Schletewitz Farms\n","permalink":"https://brege.org/menus/2018-07-19-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"melon--salad\"\u003eMelon  Salad\u003c/h3\u003e\n\u003cp\u003ecantaloupe, honeydew, prosciutto, burrata cheese,\narugula, candied almonds, white wine vinaigrette\u003c/p\u003e\n\u003ch3 id=\"8oz-baseball-cut-ribeye\"\u003e“8oz Baseball Cut” Ribeye\u003c/h3\u003e\n\u003cp\u003esweet potato mash, chinese broccoli,\njimmy nardello sweet peppers, garlic herb butter\u003c/p\u003e\n\u003ch3 id=\"stone-fruit-upside-down-cake\"\u003eStone Fruit Upside Down Cake\u003c/h3\u003e\n\u003cp\u003epluots, apricots, whipped cream\u003c/p\u003e\n\u003cp\u003eLLoyd’s Farms, Chavez Farms, Vue Family Farm, R. Schletewitz Farms\u003c/p\u003e","title":"2018-07-19 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Heirloom Tomato Salad burrata cheese, basil aioli, balsamic glaze\nGrilled Salmon \u0026amp; Vegetable Succotash patty pan \u0026amp; summer squash, zucchini, cherry tomatoes, shishito pepper, corn, chimichurri sauce\nBlackberry \u0026amp; Strawberry Tart whipped cream, local honey\nToledo Farms, LLoyd’s Farms, Free Spirit Farms\n","permalink":"https://brege.org/menus/2018-07-12-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"heirloom-tomato-salad\"\u003eHeirloom Tomato Salad\u003c/h3\u003e\n\u003cp\u003eburrata cheese, basil aioli, balsamic glaze\u003c/p\u003e\n\u003ch3 id=\"grilled-salmon--vegetable-succotash\"\u003eGrilled Salmon \u0026amp; Vegetable Succotash\u003c/h3\u003e\n\u003cp\u003epatty pan \u0026amp; summer squash, zucchini,\ncherry tomatoes, shishito pepper, corn,\nchimichurri sauce\u003c/p\u003e\n\u003ch3 id=\"blackberry--strawberry-tart\"\u003eBlackberry \u0026amp; Strawberry Tart\u003c/h3\u003e\n\u003cp\u003ewhipped cream, local honey\u003c/p\u003e\n\u003cp\u003eToledo Farms, LLoyd’s Farms, Free Spirit Farms\u003c/p\u003e","title":"2018-07-12 Farmer's Market Menu"},{"content":"Farmer’s Market Menu Wild Berry Crostini (2) boysenberry, blackberry, strawberry, loquats, goat cheese, local honey, crispy prosciutto\nPan Seared Sea Bass \u0026amp; Ratatouille eggplant, zucchini, summer squash, cherry tomato, lemon butter sauce\nFig Tart mascarpone whipped cream, balsamic glaze\nFree Spirit Farms, Achmed’s Farms, Toledo Farms, LLoyd’s Farms, Chavez Farms\n","permalink":"https://brege.org/menus/2018-06-21-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer’s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"wild-berry-crostini-2\"\u003eWild Berry Crostini (2)\u003c/h3\u003e\n\u003cp\u003eboysenberry, blackberry, strawberry, loquats,\ngoat cheese, local honey, crispy prosciutto\u003c/p\u003e\n\u003ch3 id=\"pan-seared-sea-bass--ratatouille\"\u003ePan Seared Sea Bass \u0026amp; Ratatouille\u003c/h3\u003e\n\u003cp\u003eeggplant, zucchini, summer squash,\ncherry tomato, lemon butter sauce\u003c/p\u003e\n\u003ch3 id=\"fig-tart\"\u003eFig Tart\u003c/h3\u003e\n\u003cp\u003emascarpone whipped cream, balsamic glaze\u003c/p\u003e\n\u003cp\u003eFree Spirit Farms, Achmed’s Farms,\nToledo Farms, LLoyd’s Farms, Chavez Farms\u003c/p\u003e","title":"2018-06-21 Farmer's Market Menu"},{"content":"Farmer\u0026rsquo;s Market Menu Mixed Green Salad apricots, white peaches, goat cheese, candied walnuts, orange vinaigrette\nFried Rice spring onion, carrot, peas, corn, bell pepper, market fresh egg\nFarmer’s “Baseball Cut” Ribeye fava bean puree, fingerling potatoes, green beans, cherry port sauce\n","permalink":"https://brege.org/menus/2018-05-03-farmers-market-menu/","summary":"\u003ch2 id=\"farmers-market-menu\"\u003eFarmer\u0026rsquo;s Market Menu\u003c/h2\u003e\n\u003ch3 id=\"mixed-green-salad\"\u003eMixed Green Salad\u003c/h3\u003e\n\u003cp\u003eapricots, white peaches, goat cheese,\ncandied walnuts, orange vinaigrette\u003c/p\u003e\n\u003ch3 id=\"fried-rice\"\u003eFried Rice\u003c/h3\u003e\n\u003cp\u003espring onion, carrot, peas, corn,\nbell pepper, market fresh egg\u003c/p\u003e\n\u003ch3 id=\"farmers-baseball-cut-ribeye\"\u003eFarmer’s “Baseball Cut” Ribeye\u003c/h3\u003e\n\u003cp\u003efava bean puree, fingerling potatoes,\ngreen beans, cherry port sauce\u003c/p\u003e","title":"2018-05-03 Farmer's Market Menu"},{"content":"Asian Brown Sauce Chef: Wyatt Brege\nYield: 1 Quart\nIngredients 1 1/2 Cup Soy Sauce 1/2 Cup Water 3/4 Cup Brown Sugar 1/4 Cup Sriracha 1/3 Cup Oyster Sauce 18 ea Garlic Cloves 1/3 Cup Fresh Ginger 1/4 Cup Sesame Oil 4 ea Plums, pits removed Directions Peel and grate the ginger.\nIn a 4 Quart container, add all ingredients and blend with the immersion blender.\n","permalink":"https://brege.org/recipes/pro/asian-brown-sauce/","summary":"\u003ch2 id=\"asian-brown-sauce\"\u003eAsian Brown Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 1/2 Cup Soy Sauce\u003c/li\u003e\n\u003cli\u003e1/2 Cup Water\u003c/li\u003e\n\u003cli\u003e3/4 Cup Brown Sugar\u003c/li\u003e\n\u003cli\u003e1/4 Cup Sriracha\u003c/li\u003e\n\u003cli\u003e1/3 Cup Oyster Sauce\u003c/li\u003e\n\u003cli\u003e18 ea Garlic Cloves\u003c/li\u003e\n\u003cli\u003e1/3 Cup Fresh Ginger\u003c/li\u003e\n\u003cli\u003e1/4 Cup Sesame Oil\u003c/li\u003e\n\u003cli\u003e4 ea Plums, pits removed\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003ePeel and grate the ginger.\u003c/p\u003e\n\u003cp\u003eIn a 4 Quart container, add all ingredients and blend with the immersion\nblender.\u003c/p\u003e","title":"Asian Brown Sauce"},{"content":"Avocado Deviled Egg Chef: Wyatt Brege\nYield: 15 servings\nIngredients 30 Egg Yolks 1/2 Cup Mayonaise 1/3 Cup Sour Cream 2 ea Avocado Halves 2 ea Lime (zest and juice) 1 ea Jalepeno (bruinoisse) 1 ea Shallot (bruinoisse) 2 tsp Salt 2 tsp Fine Black Pepper Directions Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray. Combine half of the yolks and the remaining ingredients in the food processor for 10-20 seconds. Store the other half of yolks in a small deli for the next batch. Scoop the mixture into a piping bag and tie.\n","permalink":"https://brege.org/recipes/pro/avocado-deviled-egg/","summary":"\u003ch2 id=\"avocado-deviled-egg\"\u003eAvocado Deviled Egg\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 15 servings\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e30 Egg Yolks\u003c/li\u003e\n\u003cli\u003e1/2 Cup Mayonaise\u003c/li\u003e\n\u003cli\u003e1/3 Cup Sour Cream\u003c/li\u003e\n\u003cli\u003e2 ea Avocado Halves\u003c/li\u003e\n\u003cli\u003e2 ea Lime (zest and juice)\u003c/li\u003e\n\u003cli\u003e1 ea Jalepeno (bruinoisse)\u003c/li\u003e\n\u003cli\u003e1 ea Shallot (bruinoisse)\u003c/li\u003e\n\u003cli\u003e2 tsp Salt\u003c/li\u003e\n\u003cli\u003e2 tsp Fine Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eBring 30 eggs to a rolling boil, then remove pan from heat.\nLet eggs stand in hot water for 13 minutes.\nCool quickly with ice and cold water.\nPeel eggs.\nSlice eggs in half lengthwise and separate egg yolks and whites in two\ndifferent bowls.\nBathe egg whites in water and a little lemon juice. Discard any broken\negg whites.\nCarefully organize the egg whites on a toweled half sheet tray.\nCombine half of the yolks and the remaining ingredients in the food\nprocessor for 10-20 seconds. Store the other half of yolks in a small\ndeli for the next batch.\nScoop the mixture into a piping bag and tie.\u003c/p\u003e","title":"Avocado Deviled Egg"},{"content":"B.L.T. Deviled Eggs Chef: Wyatt Brege\nYield: 15 servings\nIngredients 30 Egg Yolks 1 Cup Mayonaisse 3 Tbsp Lemon Juice 1 handful Baby Spinach, Fresh 1 ea Shallot, bruinoisse 1 Tbsp Honey Dijon Mustard 1 tsp Kosher Salt 1 tsp Fine Black Pepper Directions Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray.\nFor the egg filling, puree the yolks, seasonings, lemon juice and spinach in the food processor for 90 seconds. Add the mayonnaise and shallots and puree for an additional 10-15 seconds -- be careful not to over puree the mayonnaise as the filling will become decidedly runny. Store in piping bag with excess plastic and string removed.\nGarnish with candied bacon and cherry tomato slivers (quartered lengthwise).\nNotes For the candied bacon, heat 1 cup chopped bacon in a saute pan until its fat starts to glisten. Add 1/4 Cup of brown sugar and simmer on low heat until the caramel crystallizes the bacon.\n","permalink":"https://brege.org/recipes/pro/blt-deviled-eggs/","summary":"\u003ch2 id=\"blt-deviled-eggs\"\u003eB.L.T. Deviled Eggs\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 15 servings\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e30 Egg Yolks\u003c/li\u003e\n\u003cli\u003e1 Cup Mayonaisse\u003c/li\u003e\n\u003cli\u003e3 Tbsp Lemon Juice\u003c/li\u003e\n\u003cli\u003e1 handful Baby Spinach, Fresh\u003c/li\u003e\n\u003cli\u003e1 ea Shallot, bruinoisse\u003c/li\u003e\n\u003cli\u003e1 Tbsp Honey Dijon Mustard\u003c/li\u003e\n\u003cli\u003e1 tsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e1 tsp Fine Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eBring 30 eggs to a rolling boil, then remove pan from heat.\nLet eggs stand in hot water for 13 minutes.\nCool quickly with ice and cold water.\nPeel eggs.\nSlice eggs in half lengthwise and separate egg yolks and whites in two\ndifferent bowls.\nBathe egg whites in water and a little lemon juice. Discard any broken\negg whites.\nCarefully organize the egg whites on a toweled half sheet tray.\u003c/p\u003e","title":"B.L.T. Deviled Eggs"},{"content":"Bacon Deviled Eggs Chef: Wyatt Brege\nYield: 15 servings\nIngredients 30 Egg Yolks 1 Cup Mayonaise 1/2 Cup Sour Cream 1 ea Large Shallot (Brunoise) 5 ea Pickle Slices (Brunoise) 10 dash Tapatio 2 tsp Salt 2 tsp Pepper Directions Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray. With gloves, thoroughly massage the yolks. Add remaining ingredients and beat smooth with masher. Scoop the mixture into a piping bag and tie.\n","permalink":"https://brege.org/recipes/pro/bacon-deviled-eggs/","summary":"\u003ch2 id=\"bacon-deviled-eggs\"\u003eBacon Deviled Eggs\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 15 servings\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e30 Egg Yolks\u003c/li\u003e\n\u003cli\u003e1 Cup Mayonaise\u003c/li\u003e\n\u003cli\u003e1/2 Cup Sour Cream\u003c/li\u003e\n\u003cli\u003e1 ea Large Shallot (Brunoise)\u003c/li\u003e\n\u003cli\u003e5 ea Pickle Slices (Brunoise)\u003c/li\u003e\n\u003cli\u003e10 dash Tapatio\u003c/li\u003e\n\u003cli\u003e2 tsp Salt\u003c/li\u003e\n\u003cli\u003e2 tsp Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eBring 30 eggs to a rolling boil, then remove pan from heat.\nLet eggs stand in hot water for 13 minutes.\nCool quickly with ice and cold water.\nPeel eggs.\nSlice eggs in half lengthwise and separate egg yolks and whites in two\ndifferent bowls.\nBathe egg whites in water and a little lemon juice. Discard any broken\negg whites.\nCarefully organize the egg whites on a toweled half sheet tray.\nWith gloves, thoroughly massage the yolks.\nAdd remaining ingredients and beat smooth with masher.\nScoop the mixture into a piping bag and tie.\u003c/p\u003e","title":"Bacon Deviled Eggs"},{"content":"Bacon Gravy / Sausage Gravy Chefs: Ryan Fleener, Wyatt Brege\nYield: 7 Quarts\nIngredients 2 Cups Rendered Bacon Fat 2 Cups AP Flour 5 Quarts Whole Milk 1 1/2 tsp Smoked Paprika tt Salt and Pepper Directions Make a roux with the bacon fat and flour over medium heat.\nAdd milk in 1/3 increments to build the bechamel.\nOver low heat, bring up to temperature and season.\nNotes For sausage gravy, simply add one quart of cooked sausage meat.\n","permalink":"https://brege.org/recipes/pro/bacon-gravy/","summary":"\u003ch2 id=\"bacon-gravy--sausage-gravy\"\u003eBacon Gravy / Sausage Gravy\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Ryan Fleener, Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 7 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Cups Rendered Bacon Fat\u003c/li\u003e\n\u003cli\u003e2 Cups AP Flour\u003c/li\u003e\n\u003cli\u003e5 Quarts Whole Milk\u003c/li\u003e\n\u003cli\u003e1 1/2 tsp Smoked Paprika\u003c/li\u003e\n\u003cli\u003ett Salt and Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eMake a roux with the bacon fat and flour over medium heat.\u003c/p\u003e\n\u003cp\u003eAdd milk in 1/3 increments to build the bechamel.\u003c/p\u003e\n\u003cp\u003eOver low heat, bring up to temperature and season.\u003c/p\u003e\n\u003ch3 id=\"notes\"\u003eNotes\u003c/h3\u003e\n\u003cp\u003eFor sausage gravy, simply add one quart of cooked sausage meat.\u003c/p\u003e","title":"Bacon Gravy / Sausage Gravy"},{"content":"Balsamic Vinaigrette Chef: Wyatt Brege\nYield: 5 cups\nIngredients 2 Cups Balsamic Vinegar 2 Cups Extra Virgin Olive Oil 1/4 Cup White Sugar 1/2 Cup Dijon Mustard Directions In a 4 Quart container, emulsify everything but the olive oil with the immersion blender.\nSlowly trickle in the olive oil, keeping the head of the immersion blender near the surface to allow the air emulsify with the oil.\n","permalink":"https://brege.org/recipes/pro/balsamic-vinaigrette/","summary":"\u003ch2 id=\"balsamic-vinaigrette\"\u003eBalsamic Vinaigrette\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 5 cups\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Cups Balsamic Vinegar\u003c/li\u003e\n\u003cli\u003e2 Cups Extra Virgin Olive Oil\u003c/li\u003e\n\u003cli\u003e1/4 Cup White Sugar\u003c/li\u003e\n\u003cli\u003e1/2 Cup Dijon Mustard\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a 4 Quart container, emulsify everything but the olive oil with the\nimmersion blender.\u003c/p\u003e\n\u003cp\u003eSlowly trickle in the olive oil, keeping the head of the immersion\nblender near the surface to allow the air emulsify with the oil.\u003c/p\u003e","title":"Balsamic Vinaigrette"},{"content":"Basil Pesto Chef: Wyatt Brege\nYield: 1 Quart\nIngredients 2 Bunch Basil 8-10 clove Peeled Garlic 3 Cup Extra Virgin Olive Oil 1/4 Cup Seasonal Tree Nuts (shelled whole) 1/4 Cup Grated Parmesan tt Salt and Black Pepper Directions In a medium sized mixing bowl, combine the ingredients (sans parmesan) with the immersion blender. Fold in the parmesan. Store in 1 Quart deli container.\nNotes It is important to use actual extra virgin olive oil and not pomace or salad oil. The bite of the olive is a key flavor component of pesto.\n","permalink":"https://brege.org/recipes/pro/basil-pesto/","summary":"\u003ch2 id=\"basil-pesto\"\u003eBasil Pesto\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Bunch Basil\u003c/li\u003e\n\u003cli\u003e8-10 clove Peeled Garlic\u003c/li\u003e\n\u003cli\u003e3 Cup Extra Virgin Olive Oil\u003c/li\u003e\n\u003cli\u003e1/4 Cup Seasonal Tree Nuts (shelled whole)\u003c/li\u003e\n\u003cli\u003e1/4 Cup Grated Parmesan\u003c/li\u003e\n\u003cli\u003ett Salt and Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a medium sized mixing bowl, combine the ingredients (sans parmesan)\nwith the immersion blender.\nFold in the parmesan.\nStore in 1 Quart deli container.\u003c/p\u003e\n\u003ch3 id=\"notes\"\u003eNotes\u003c/h3\u003e\n\u003cp\u003eIt is important to use actual extra virgin olive oil and not pomace or\nsalad oil. The bite of the olive is a key flavor component of pesto.\u003c/p\u003e","title":"Basil Pesto"},{"content":"BBQ Lime Ranch Dressing Chefs: Matt Andrews, Wyatt Brege\nIngredients 2 Quart Mayonaise 3 Cup Sassy Midwest BBQ Sauce 2 1/2 Cup Sour Cream 2 Cup Buttermilk 1 1/2 Cup Lime Juice 1 1/2 Tbsp Onion Powder 1 Tbsp Granulated Garlic 1 1/2 tsp Fine Black Pepper 2 bunches Fresh Cilantro Directions In a medium sized mixing bowl, blend all ingredients together with the immersion blender. Store in 4 Quart container.\n","permalink":"https://brege.org/recipes/pro/bbq-lime-ranch-dressing/","summary":"\u003ch2 id=\"bbq-lime-ranch-dressing\"\u003eBBQ Lime Ranch Dressing\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Matt Andrews, Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Quart Mayonaise\u003c/li\u003e\n\u003cli\u003e3 Cup \u003ca href=\"/recipes/pro/bbq-sauce-midwest-style/\"\u003eSassy Midwest BBQ Sauce\u003c/a\u003e\u003c/li\u003e\n\u003cli\u003e2 1/2 Cup Sour Cream\u003c/li\u003e\n\u003cli\u003e2 Cup Buttermilk\u003c/li\u003e\n\u003cli\u003e1 1/2 Cup Lime Juice\u003c/li\u003e\n\u003cli\u003e1 1/2 Tbsp Onion Powder\u003c/li\u003e\n\u003cli\u003e1 Tbsp Granulated Garlic\u003c/li\u003e\n\u003cli\u003e1 1/2 tsp Fine Black Pepper\u003c/li\u003e\n\u003cli\u003e2 bunches Fresh Cilantro\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a medium sized mixing bowl, blend all ingredients together with the\nimmersion blender. Store in 4 Quart container.\u003c/p\u003e","title":"BBQ Lime Ranch Dressing"},{"content":"BBQ Sauce (midwest style) Chefs: Ginger Brege, Wyatt Brege\nIngredients 1 can Ketchup 2 Cup Yellow Mustard 3 Cup Brown Sugar 1/2 Cup Worcestershire Sauce Directions Mix in a mixing bowl with a whisk until blended and smooth.\n","permalink":"https://brege.org/recipes/pro/bbq-sauce-midwest-style/","summary":"\u003ch2 id=\"bbq-sauce-midwest-style\"\u003eBBQ Sauce (midwest style)\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Ginger Brege, Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 can Ketchup\u003c/li\u003e\n\u003cli\u003e2 Cup Yellow Mustard\u003c/li\u003e\n\u003cli\u003e3 Cup Brown Sugar\u003c/li\u003e\n\u003cli\u003e1/2 Cup Worcestershire Sauce\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eMix in a mixing bowl with a whisk until blended and smooth.\u003c/p\u003e","title":"BBQ Sauce (midwest style)"},{"content":"Beer Sauce Chefs: Ryan Fleener, Wyatt Brege\nIngredients 3 qt Mayonaisse 12 fl oz Guiness (bottle) 3 Tbsp Coarse Grind Black Pepper Directions Add ingredients to a large mixing bowl and whisk.\n","permalink":"https://brege.org/recipes/pro/beer-sauce/","summary":"\u003ch2 id=\"beer-sauce\"\u003eBeer Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Ryan Fleener, Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e3 qt Mayonaisse\u003c/li\u003e\n\u003cli\u003e12 fl oz Guiness (bottle)\u003c/li\u003e\n\u003cli\u003e3 Tbsp Coarse Grind Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eAdd ingredients to a large mixing bowl and whisk.\u003c/p\u003e","title":"Beer Sauce"},{"content":"Bleu Cheese Dressing Chef: Wyatt Brege\nYield: 1 Quart\nIngredients 1 1/2 Quart Sour Cream 3 Cups Mayonaisse 1 Quart Blue Cheese 2 Tbsp Worsestershire Sauce 1/2 Cup Red Wine Vinegar 2 Tbsp Granulated Garlic 2 Tbsp Fresh Chopped Parsley 1 Tbsp Fresh Finely Chopped Chive Directions In the Ninja blender attachment, add all ingredients and blend on the \u0026quot;Smoothie\u0026quot; setting until smooth.\nStore in squeeze bottle or deli container.\nNotes Be sure to check the consistency of the dressing so that any large clumps don't impede the nozzle of the squirt bottle.\n","permalink":"https://brege.org/recipes/pro/bleu-cheese-dressing/","summary":"\u003ch2 id=\"bleu-cheese-dressing\"\u003eBleu Cheese Dressing\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 1/2 Quart Sour Cream\u003c/li\u003e\n\u003cli\u003e3 Cups Mayonaisse\u003c/li\u003e\n\u003cli\u003e1 Quart Blue Cheese\u003c/li\u003e\n\u003cli\u003e2 Tbsp Worsestershire Sauce\u003c/li\u003e\n\u003cli\u003e1/2 Cup Red Wine Vinegar\u003c/li\u003e\n\u003cli\u003e2 Tbsp Granulated Garlic\u003c/li\u003e\n\u003cli\u003e2 Tbsp Fresh Chopped Parsley\u003c/li\u003e\n\u003cli\u003e1 Tbsp Fresh Finely Chopped Chive\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn the Ninja blender attachment, add all ingredients and blend on the\n\u0026quot;Smoothie\u0026quot; setting until smooth.\u003c/p\u003e\n\u003cp\u003eStore in squeeze bottle or deli container.\u003c/p\u003e","title":"Bleu Cheese Dressing"},{"content":"Boneless Beef Short Ribs Chef: Wyatt Brege\nYield: 6 servings\nIngredients 6 each 10 oz Boneless Beef Short Ribs 1 each Yellow Onion 12 fl oz Guiness or Dark Stout/Porter Beer 32 fl oz Vegetable Stock 1/4 Cup House Demi Glase tt Salt and Course Black Pepper Directions Season the short ribs with salt and black pepper, then sear off all six sides on the flat top grill.\nIn a roasting tray or (400 or 600) 1/2 hotel pan, add the remaining ingredients and bring to a boil.\nCover with aluminum foil and braise for 2.5 hours in a 425 deg oven.\nNotes To make the house demi glase, boil 2 pounds of connective tissue scraps from processing the teres major beef muscle, tomato and mushroom scrap, and 1 gallon vegetable stock and reduce by half. Puree this goulash in the Ninja blender attachment (the connective tissue binds up the blade on the immersion blender), then sieve through the chinois. Discard the puree and slowly reduce the liquid to a demi glase.\n","permalink":"https://brege.org/recipes/pro/boneless-beef-short-ribs/","summary":"\u003ch2 id=\"boneless-beef-short-ribs\"\u003eBoneless Beef Short Ribs\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 6 servings\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6 each 10 oz Boneless Beef Short Ribs\u003c/li\u003e\n\u003cli\u003e1 each Yellow Onion\u003c/li\u003e\n\u003cli\u003e12 fl oz Guiness or Dark Stout/Porter Beer\u003c/li\u003e\n\u003cli\u003e32 fl oz Vegetable Stock\u003c/li\u003e\n\u003cli\u003e1/4 Cup House Demi Glase\u003c/li\u003e\n\u003cli\u003ett Salt and Course Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eSeason the short ribs with salt and black pepper, then sear off all six\nsides on the flat top grill.\u003c/p\u003e\n\u003cp\u003eIn a roasting tray or (400 or 600) 1/2 hotel pan, add the remaining\ningredients and bring to a boil.\u003c/p\u003e","title":"Boneless Beef Short Ribs"},{"content":"Bourbon BBQ Sauce Chef: Wyatt Brege\nIngredients 1/2 #10 can Fancy Ketchup 1 Cup Brown Sugar 1 Cup Molasses 1/4 Cup Apple Cider Vinegar 2 fl oz Worcesterchire Sauce 2 Tbsp Dijon Mustard 2 fl oz Maker's Mark Bourbon Directions On low heat, combine all ingredients in a 6 quart sauce pot and stir. Let cool and store in a 4 quart container.\n","permalink":"https://brege.org/recipes/pro/bourbon-bbq-sauce/","summary":"\u003ch2 id=\"bourbon-bbq-sauce\"\u003eBourbon BBQ Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1/2 #10 can Fancy Ketchup\u003c/li\u003e\n\u003cli\u003e1 Cup Brown Sugar\u003c/li\u003e\n\u003cli\u003e1 Cup Molasses\u003c/li\u003e\n\u003cli\u003e1/4 Cup Apple Cider Vinegar\u003c/li\u003e\n\u003cli\u003e2 fl oz Worcesterchire Sauce\u003c/li\u003e\n\u003cli\u003e2 Tbsp Dijon Mustard\u003c/li\u003e\n\u003cli\u003e2 fl oz Maker's Mark Bourbon\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eOn low heat, combine all ingredients in a 6 quart sauce pot and stir.\nLet cool and store in a 4 quart container.\u003c/p\u003e","title":"Bourbon BBQ Sauce"},{"content":"Buffalo Deviled Eggs Chef: Wyatt Brege\nYield: 15 servings\nIngredients 30 Egg Yolks 2 Tbsp Paprika 1/4 Cup Tapatio 3/4 Cup Mayonaisse 1/3 Cup Sour Cream 1 Tbsp Carrot, bruinoisse 1 Tbsp Celery, bruinoisse Directions Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray.\nFor the egg filling, puree the yolks, seasonings, lime juice and paprika in the food processor for 90 seconds. Fold the yolk mixture with the remaining ingredients in a large mixing bowl. Store in piping bag with excess plastic and string removed.\nGarnish with generous bleu cheese crumbs and finely chopped chives.\n","permalink":"https://brege.org/recipes/pro/buffalo-deviled-eggs/","summary":"\u003ch2 id=\"buffalo-deviled-eggs\"\u003eBuffalo Deviled Eggs\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 15 servings\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e30 Egg Yolks\u003c/li\u003e\n\u003cli\u003e2 Tbsp Paprika\u003c/li\u003e\n\u003cli\u003e1/4 Cup Tapatio\u003c/li\u003e\n\u003cli\u003e3/4 Cup Mayonaisse\u003c/li\u003e\n\u003cli\u003e1/3 Cup Sour Cream\u003c/li\u003e\n\u003cli\u003e1 Tbsp Carrot, bruinoisse\u003c/li\u003e\n\u003cli\u003e1 Tbsp Celery, bruinoisse\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eBring 30 eggs to a rolling boil, then remove pan from heat.\nLet eggs stand in hot water for 13 minutes.\nCool quickly with ice and cold water.\nPeel eggs.\nSlice eggs in half lengthwise and separate egg yolks and whites in two\ndifferent bowls.\nBathe egg whites in water and a little lemon juice. Discard any broken\negg whites.\nCarefully organize the egg whites on a toweled half sheet tray.\u003c/p\u003e","title":"Buffalo Deviled Eggs"},{"content":"Caesar Dressing Chef: Wyatt Brege\nYield: 3 quarts\nIngredients 6 oz Anchovie Paste 1/2 Cup Dijon Mustard 30 ea Garlic Cloves 1 1/2 Cup Lemon Juice 5 ea Egg Yolks 1 Quart Extra Virgin Olive Oil 1 Quart Grated Parmessan Cheese 1 tsp Black Pepper 1 tsp Salt 1 Cup Water Directions Measure Parmesan in a separate container. Measure EVOO in a pitcher. Crack five eggs and separate yolks from the whites. Create an emulsion with the Dijon, Garlic, Anchovy, Lemon Juice and Egg Yolks in a 4-Quart container using the immersion blender. Slowly trickle in EVOO to the mixture. Add Parmesan cheese slowly. Thin with water and season with salt and pepper.\nNotes It is important to use actual olive oil and not salad (conola) oil in this recipe.\nIf the mixture is too thick when cold, add water or lemon juice to bottle and shake vigorously to thin it.\n","permalink":"https://brege.org/recipes/pro/caesar-dressing/","summary":"\u003ch2 id=\"caesar-dressing\"\u003eCaesar Dressing\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 3 quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6 oz Anchovie Paste\u003c/li\u003e\n\u003cli\u003e1/2 Cup Dijon Mustard\u003c/li\u003e\n\u003cli\u003e30 ea Garlic Cloves\u003c/li\u003e\n\u003cli\u003e1 1/2 Cup Lemon Juice\u003c/li\u003e\n\u003cli\u003e5 ea Egg Yolks\u003c/li\u003e\n\u003cli\u003e1 Quart Extra Virgin Olive Oil\u003c/li\u003e\n\u003cli\u003e1 Quart Grated Parmessan Cheese\u003c/li\u003e\n\u003cli\u003e1 tsp Black Pepper\u003c/li\u003e\n\u003cli\u003e1 tsp Salt\u003c/li\u003e\n\u003cli\u003e1 Cup Water\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eMeasure Parmesan in a separate container.\nMeasure EVOO in a pitcher.\nCrack five eggs and separate yolks from the whites.\nCreate an emulsion with the Dijon, Garlic, Anchovy, Lemon Juice and Egg\nYolks in a 4-Quart container using the immersion blender.\nSlowly trickle in EVOO to the mixture.\nAdd Parmesan cheese slowly.\nThin with water and season with salt and pepper.\u003c/p\u003e","title":"Caesar Dressing"},{"content":"Cajun Aioli Chef: Wyatt Brege\nIngredients 1/2 Gallon Mayonaise 3 Tbsp Cajun Seasoning 1/4 Cup Lemon Juice 1/3 Cup Roasted Red Pepper Sauce Directions In a large mixing bowl, whisk ingredients together.\n","permalink":"https://brege.org/recipes/pro/cajun-aioli/","summary":"\u003ch2 id=\"cajun-aioli\"\u003eCajun Aioli\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1/2 Gallon Mayonaise\u003c/li\u003e\n\u003cli\u003e3 Tbsp Cajun Seasoning\u003c/li\u003e\n\u003cli\u003e1/4 Cup Lemon Juice\u003c/li\u003e\n\u003cli\u003e1/3 Cup Roasted Red Pepper Sauce\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a large mixing bowl, whisk ingredients together.\u003c/p\u003e","title":"Cajun Aioli"},{"content":"Cajun Roasted Red Pepper Sauce Chef: Wyatt Brege\nYield: 2 Quart\nIngredients 12 each Large Red Bell Pepper 2/3 Cup House Cajun Seasoning 1/4 Cup Vegetable Stock Directions Roast the red bell peppers on the six burners until the skins are blackened, but not until they turn to white ash.\nPlace a colander in the bottom of the sink and clean the roasted peppers under cold running water, removing the blackened skins, the interior seeds, and the stem portion.\nPlace the roasted red pepper flesh in the blender with the stock and Cajun seasoning, then puree for 60 seconds.\nStore in 1 Quart deli containers and/or large squeeze bottles.\n","permalink":"https://brege.org/recipes/pro/cajun-roasted-red-pepper-sauce/","summary":"\u003ch2 id=\"cajun-roasted-red-pepper-sauce\"\u003eCajun Roasted Red Pepper Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e12 each Large Red Bell Pepper\u003c/li\u003e\n\u003cli\u003e2/3 Cup House Cajun Seasoning\u003c/li\u003e\n\u003cli\u003e1/4 Cup Vegetable Stock\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eRoast the red bell peppers on the six burners until the skins are\nblackened, but not until they turn to white ash.\u003c/p\u003e\n\u003cp\u003ePlace a colander in the bottom of the sink and clean the roasted peppers\nunder cold running water, removing the blackened skins, the interior\nseeds, and the stem portion.\u003c/p\u003e","title":"Cajun Roasted Red Pepper Sauce"},{"content":"Cajun Seasoning Chefs: Viktor Sanchez, Wyatt Brege\nYield: 2 Quart\nIngredients 2 cups Cayenne Pepper 1 cup Paprika 1 cup White Pepper 1 cup Fine Black Pepper 1 cup Kosher Salt 1/4 cup Curry Powder 1/2 cup Granulated Garlic 1/2 cup Granulated Onion 2 Tbsp Oregano Directions In a medium sized mixing bowl, add all ingredients and thoroughly mix.\n","permalink":"https://brege.org/recipes/pro/cajun-seasoning/","summary":"\u003ch2 id=\"cajun-seasoning\"\u003eCajun Seasoning\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Viktor Sanchez, Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups Cayenne Pepper\u003c/li\u003e\n\u003cli\u003e1 cup Paprika\u003c/li\u003e\n\u003cli\u003e1 cup White Pepper\u003c/li\u003e\n\u003cli\u003e1 cup Fine Black Pepper\u003c/li\u003e\n\u003cli\u003e1 cup Kosher Salt\u003c/li\u003e\n\u003cli\u003e1/4 cup Curry Powder\u003c/li\u003e\n\u003cli\u003e1/2 cup Granulated Garlic\u003c/li\u003e\n\u003cli\u003e1/2 cup Granulated Onion\u003c/li\u003e\n\u003cli\u003e2 Tbsp Oregano\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a medium sized mixing bowl, add all ingredients and thoroughly mix.\u003c/p\u003e","title":"Cajun Seasoning"},{"content":"Champagne Vinaigrette Chef: Wyatt Brege\nYield: 1 1/2 Quart\nIngredients 2 Cup Honey 1 1/2 Cup White Wine Vinegar 3/4 Cup Champagne 2 Tbsp Dijon Mustard 1 tsp Black Pepper 2 tsp Kosher Salt 2 Cup Salad Oil 2 oz Red Onion 2 oz Chopped Garlic Directions In a 4-Quart container, add all ingredients besides the canola oil.\nBlitz with the immersion blender, then slowly trickle in the oil to emulsify.\nStore in a 5-Cup squeeze bottle.\nNotes Please ask the bartender for the house champagne used in the mimosas.\n","permalink":"https://brege.org/recipes/pro/champagne-vinaigrette/","summary":"\u003ch2 id=\"champagne-vinaigrette\"\u003eChampagne Vinaigrette\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 1/2 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Cup Honey\u003c/li\u003e\n\u003cli\u003e1 1/2 Cup White Wine Vinegar\u003c/li\u003e\n\u003cli\u003e3/4 Cup Champagne\u003c/li\u003e\n\u003cli\u003e2 Tbsp Dijon Mustard\u003c/li\u003e\n\u003cli\u003e1 tsp Black Pepper\u003c/li\u003e\n\u003cli\u003e2 tsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e2 Cup Salad Oil\u003c/li\u003e\n\u003cli\u003e2 oz Red Onion\u003c/li\u003e\n\u003cli\u003e2 oz Chopped Garlic\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a 4-Quart container, add all ingredients besides the canola oil.\u003c/p\u003e\n\u003cp\u003eBlitz with the immersion blender, then slowly trickle in the oil to\nemulsify.\u003c/p\u003e","title":"Champagne Vinaigrette"},{"content":"Chardonnay Vinaigrette Chef: Wyatt Brege\nYield: 6 Cups\nIngredients 2 Cup Salad Oil 2 Cup Honey 1 Cup Chardonnay Wine 1 Cup White Wine Vinegar 1 Tbsp Dijon Mustard 1 tsp Kosher Salt 1 tsp Fine Black Pepper 1 Tbsp Garlic, chopped 1 Tbsp Shallots, bruinoisse Directions In a 4-Quart container, add all ingredients besides the canola oil.\nBlitz with the immersion blender, then slowly trickle in the oil to emulsify.\nStore in a 5-Cup squeeze bottle.\nNotes Please don't use expensive chardonnay like Berryessa Gap--ask the bartender for the house chardonnay.\n","permalink":"https://brege.org/recipes/pro/chardonnay-vinaigrette/","summary":"\u003ch2 id=\"chardonnay-vinaigrette\"\u003eChardonnay Vinaigrette\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 6 Cups\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Cup Salad Oil\u003c/li\u003e\n\u003cli\u003e2 Cup Honey\u003c/li\u003e\n\u003cli\u003e1 Cup Chardonnay Wine\u003c/li\u003e\n\u003cli\u003e1 Cup White Wine Vinegar\u003c/li\u003e\n\u003cli\u003e1 Tbsp Dijon Mustard\u003c/li\u003e\n\u003cli\u003e1 tsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e1 tsp Fine Black Pepper\u003c/li\u003e\n\u003cli\u003e1 Tbsp Garlic, chopped\u003c/li\u003e\n\u003cli\u003e1 Tbsp Shallots, bruinoisse\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a 4-Quart container, add all ingredients besides the canola oil.\u003c/p\u003e\n\u003cp\u003eBlitz with the immersion blender, then slowly trickle in the oil to\nemulsify.\u003c/p\u003e","title":"Chardonnay Vinaigrette"},{"content":"Chimichurri Chef: Wyatt Brege\nYield: 2 1/2 Cups\nIngredients 2 Cup Extra Virgin Olive Oil 1 Cup Parsley, chopped 1/3 Cup Red Wine Vinegar 1/4 Cup Garlic, chopped 1 bunch Margoram 2 Tbsp Crushed Red Pepper tt Salt and Fine Black Pepper Directions Chop the herbs, then mix with remaining ingredients in a mixing bowl.\n","permalink":"https://brege.org/recipes/pro/chimichurri/","summary":"\u003ch2 id=\"chimichurri\"\u003eChimichurri\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 1/2 Cups\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Cup Extra Virgin Olive Oil\u003c/li\u003e\n\u003cli\u003e1 Cup Parsley, chopped\u003c/li\u003e\n\u003cli\u003e1/3 Cup Red Wine Vinegar\u003c/li\u003e\n\u003cli\u003e1/4 Cup Garlic, chopped\u003c/li\u003e\n\u003cli\u003e1 bunch Margoram\u003c/li\u003e\n\u003cli\u003e2 Tbsp Crushed Red Pepper\u003c/li\u003e\n\u003cli\u003ett Salt and Fine Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eChop the herbs, then mix with remaining ingredients in a mixing bowl.\u003c/p\u003e","title":"Chimichurri"},{"content":"Chipa Rolls Chef: Wyatt Brege\nYield: 10 servings\nIngredients 1 each Egg, whole 2/3 Cup Whole Milk 6 oz Cheese Blend 3 Tbsp Butter, melted 1 3/4 Cup Tapioca Flour 1 Cup Self Rising Flour Directions Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.\nStir together egg and dairy in a large bowl. Sprinkle in tapioca starch and flour and stir until a dough is formed.\nKnead dough for two minutes on a lightly floured surface, then roll into golf ball-sized pieces (3 ounce) portions, and place onto prepared baking sheet.\nBake in preheated oven until golden brown, 10 to 15 minutes.\nNotes To make self rising flour, for every one cup AP Flour, ad 1/2 tsp Baking Powder and 1/2 tsp Salt.\n","permalink":"https://brege.org/recipes/pro/chipa-rolls/","summary":"\u003ch2 id=\"chipa-rolls\"\u003eChipa Rolls\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 10 servings\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 each Egg, whole\u003c/li\u003e\n\u003cli\u003e2/3 Cup Whole Milk\u003c/li\u003e\n\u003cli\u003e6 oz Cheese Blend\u003c/li\u003e\n\u003cli\u003e3 Tbsp Butter, melted\u003c/li\u003e\n\u003cli\u003e1 3/4 Cup Tapioca Flour\u003c/li\u003e\n\u003cli\u003e1 Cup Self Rising Flour\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003ePreheat oven to 350 degrees F (175 degrees C). Oil a baking sheet with\ncooking spray and set aside.\u003c/p\u003e\n\u003cp\u003eStir together egg and dairy in a large bowl. Sprinkle in tapioca starch\nand flour and stir until a dough is formed.\u003c/p\u003e","title":"Chipa Rolls"},{"content":"Cilantro-Lime Vinaigrette Chefs: Wyatt Brege, Matt Andrews\nIngredients 2 Bunches Cilantro, Whole 1/4 Cup Honey 12 ea Pickled Jalepeno Slices 1 Quart Lime Juice 3 Cups Salad Oil (Canola) 2 Tbs Sour Cream tt Salt and Pepper Directions Measure out Salad Oil in a pitcher. Blend the rest of the ingredients in a container with the immersion blender. Slowly pour in oil to the mixture to emulsify. Season with salt and black pepper.\n","permalink":"https://brege.org/recipes/pro/cilantrolime-vinaigrette/","summary":"\u003ch2 id=\"cilantro-lime-vinaigrette\"\u003eCilantro-Lime Vinaigrette\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Wyatt Brege, Matt Andrews\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Bunches Cilantro, Whole\u003c/li\u003e\n\u003cli\u003e1/4 Cup Honey\u003c/li\u003e\n\u003cli\u003e12 ea Pickled Jalepeno Slices\u003c/li\u003e\n\u003cli\u003e1 Quart Lime Juice\u003c/li\u003e\n\u003cli\u003e3 Cups Salad Oil (Canola)\u003c/li\u003e\n\u003cli\u003e2 Tbs Sour Cream\u003c/li\u003e\n\u003cli\u003ett Salt and Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eMeasure out Salad Oil in a pitcher.\nBlend the rest of the ingredients in a container with the immersion\nblender.\nSlowly pour in oil to the mixture to emulsify.\nSeason with salt and black pepper.\u003c/p\u003e","title":"Cilantro-Lime Vinaigrette"},{"content":"Citrus Gremolata Chef: Wyatt Brege\nYield: 2 Cups\nIngredients 2 Cups Roughly Chopped Parsley 1 Cup Extra Virgin Olive Oil 1/4 Cup Chopped Garlic 2 ea Lemons (zest and juice) tt Salt and Pepper ","permalink":"https://brege.org/recipes/pro/citrus-gremolata/","summary":"\u003ch2 id=\"citrus-gremolata\"\u003eCitrus Gremolata\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 Cups\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Cups Roughly Chopped Parsley\u003c/li\u003e\n\u003cli\u003e1 Cup Extra Virgin Olive Oil\u003c/li\u003e\n\u003cli\u003e1/4 Cup Chopped Garlic\u003c/li\u003e\n\u003cli\u003e2 ea Lemons (zest and juice)\u003c/li\u003e\n\u003cli\u003ett Salt and Pepper\u003c/li\u003e\n\u003c/ul\u003e","title":"Citrus Gremolata"},{"content":"Croutons Chefs: Patty Pereira, Wyatt Brege\nIngredients 1 bag Ciabatta Rolls 1/2 Pound Melted Butter 1/4 Cup Chopped Garlic tt Salt tt Pepper Directions Melt the butter and wipe spread some on bottom of pan. Cut bread in cubic inches and place on sheet tray(s). Add garlic into melted butter. Poor garlic butter over bread and season. Work the bread and seasoning together for even coverage. Bake in a 350 degree F oven for 20 minutes.\nNotes Be sure to rotate and alternate sheet trays in the oven so the croutons cook evenly.\n","permalink":"https://brege.org/recipes/pro/croutons/","summary":"\u003ch2 id=\"croutons\"\u003eCroutons\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Patty Pereira, Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 bag Ciabatta Rolls\u003c/li\u003e\n\u003cli\u003e1/2 Pound Melted Butter\u003c/li\u003e\n\u003cli\u003e1/4 Cup Chopped Garlic\u003c/li\u003e\n\u003cli\u003ett Salt\u003c/li\u003e\n\u003cli\u003ett Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eMelt the butter and wipe spread some on bottom of pan.\nCut bread in cubic inches and place on sheet tray(s).\nAdd garlic into melted butter.\nPoor garlic butter over bread and season.\nWork the bread and seasoning together for even coverage.\nBake in a 350 degree F oven for 20 minutes.\u003c/p\u003e","title":"Croutons"},{"content":"Flour Dredge Chef: Wyatt Brege\nIngredients 6 C AP Flour 3 Tbsp Granulated Garlic 2 Tbsp Kosher Salt 2 tsp Paprika 2 tsp Chili Powder 2 tsp Fine Black Pepper ","permalink":"https://brege.org/recipes/pro/flour-dredge/","summary":"\u003ch2 id=\"flour-dredge\"\u003eFlour Dredge\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6 C AP Flour\u003c/li\u003e\n\u003cli\u003e3 Tbsp Granulated Garlic\u003c/li\u003e\n\u003cli\u003e2 Tbsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e2 tsp Paprika\u003c/li\u003e\n\u003cli\u003e2 tsp Chili Powder\u003c/li\u003e\n\u003cli\u003e2 tsp Fine Black Pepper\u003c/li\u003e\n\u003c/ul\u003e","title":"Flour Dredge"},{"content":"French Toast Batter Chef: Wyatt Brege\nYield: 2 quarts\nIngredients 1 Quart Liquid Egg Mix 1 Quart Heavy Cream 3 Tbsp Cinnamon 1/8 tsp Nutmeg 1 tsp Vanilla Extract Directions In a large mixing bowl, whisk all ingredients together.\n","permalink":"https://brege.org/recipes/pro/french-toast-batter/","summary":"\u003ch2 id=\"french-toast-batter\"\u003eFrench Toast Batter\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Quart Liquid Egg Mix\u003c/li\u003e\n\u003cli\u003e1 Quart Heavy Cream\u003c/li\u003e\n\u003cli\u003e3 Tbsp Cinnamon\u003c/li\u003e\n\u003cli\u003e1/8 tsp Nutmeg\u003c/li\u003e\n\u003cli\u003e1 tsp Vanilla Extract\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a large mixing bowl, whisk all ingredients together.\u003c/p\u003e","title":"French Toast Batter"},{"content":"Fresh Marinara Chef: Wyatt Brege\nYield: 2 Quarts\nIngredients 4 pounds Roma Tomato 2 Tbsp Tomato Paste 2 Tbsp Dry Oregano 1 bunch Basil 2 Tbsp Chopped Garlic 1 Tbsp Kosher Salt 1 Tbsp Fine Black Pepper Directions In a 200 hotel pan, coat roma tomato pieces with extra virgin olive oil, salt and pepper.\nPlace the hotel pan in the salamander, checking to rotate the tomatoes and toss them every 2-4 minutes until blistered down.\nPlace the tomatoes in a 4-Quart container with the basil, oregano, garlic and tomato paste. Blend with immersion blender until thoroughly combined.\nStore in 1-Quart deli containers.\nMarinara (for the mozzarella sticks) should be stored hot in the baine marie.\n","permalink":"https://brege.org/recipes/pro/fresh-marinara/","summary":"\u003ch2 id=\"fresh-marinara\"\u003eFresh Marinara\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4 pounds Roma Tomato\u003c/li\u003e\n\u003cli\u003e2 Tbsp Tomato Paste\u003c/li\u003e\n\u003cli\u003e2 Tbsp Dry Oregano\u003c/li\u003e\n\u003cli\u003e1 bunch Basil\u003c/li\u003e\n\u003cli\u003e2 Tbsp Chopped Garlic\u003c/li\u003e\n\u003cli\u003e1 Tbsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e1 Tbsp Fine Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a 200 hotel pan, coat roma tomato pieces with extra virgin olive oil,\nsalt and pepper.\u003c/p\u003e\n\u003cp\u003ePlace the hotel pan in the salamander, checking to rotate the tomatoes\nand toss them every 2-4 minutes until blistered down.\u003c/p\u003e","title":"Fresh Marinara"},{"content":"Fried Chicken Dredge Chef: Wyatt Brege\nYield: 2 Quarts\nIngredients 2 Quarts All-Purpose Flour 4 Tbsp Kosher Salt 3 Tbsp Onion Powder 2 Tbsp Garlic Powder 1 Tbsp Fine Black Pepper 1 bunch Majoram Directions Pick the majoram, then combine all ingredients in a medium sized mixing bowl.\n","permalink":"https://brege.org/recipes/pro/fried-chicken-dredge/","summary":"\u003ch2 id=\"fried-chicken-dredge\"\u003eFried Chicken Dredge\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Quarts All-Purpose Flour\u003c/li\u003e\n\u003cli\u003e4 Tbsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e3 Tbsp Onion Powder\u003c/li\u003e\n\u003cli\u003e2 Tbsp Garlic Powder\u003c/li\u003e\n\u003cli\u003e1 Tbsp Fine Black Pepper\u003c/li\u003e\n\u003cli\u003e1 bunch Majoram\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003ePick the majoram, then combine all ingredients in a medium sized mixing\nbowl.\u003c/p\u003e","title":"Fried Chicken Dredge"},{"content":"Fry Seasoning Chef: Wyatt Brege\nYield: 2 quarts\nIngredients 1 Cup Onion Powder 1 Cup Granulated Garlic 1 Cup Corriander Seed Powder 1 1/2 Cup Kosher Salt 2 1/4 Cup Chilli Powder 3/4 Cup Fine Black Pepper 1 C Granulated Sugar Directions Thoroughly combine ingredients in a medium sized mixing bowl. Store in a two 1 Quart containers.\n","permalink":"https://brege.org/recipes/pro/fry-seasoning/","summary":"\u003ch2 id=\"fry-seasoning\"\u003eFry Seasoning\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Cup Onion Powder\u003c/li\u003e\n\u003cli\u003e1 Cup Granulated Garlic\u003c/li\u003e\n\u003cli\u003e1 Cup Corriander Seed Powder\u003c/li\u003e\n\u003cli\u003e1 1/2 Cup Kosher Salt\u003c/li\u003e\n\u003cli\u003e2 1/4 Cup Chilli Powder\u003c/li\u003e\n\u003cli\u003e3/4 Cup Fine Black Pepper\u003c/li\u003e\n\u003cli\u003e1 C Granulated Sugar\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eThoroughly combine ingredients in a medium sized mixing bowl.\nStore in a two 1 Quart containers.\u003c/p\u003e","title":"Fry Seasoning"},{"content":"Garlic Aioli Chef: Wyatt Brege\nYield: 2 Quart\nIngredients 7 Cup Mayonaisse 1/2 Cup Garlic Puree tt Salt and Restaurant Ground Black Pepper Directions In the Ninja blender attachment, add all ingredients and use the \u0026quot;Smoothie\u0026quot; setting to full cycle.\n","permalink":"https://brege.org/recipes/pro/garlic-aioli/","summary":"\u003ch2 id=\"garlic-aioli\"\u003eGarlic Aioli\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e7 Cup Mayonaisse\u003c/li\u003e\n\u003cli\u003e1/2 Cup Garlic Puree\u003c/li\u003e\n\u003cli\u003ett Salt and Restaurant Ground Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn the Ninja blender attachment, add all ingredients and use the\n\u0026quot;Smoothie\u0026quot; setting to full cycle.\u003c/p\u003e","title":"Garlic Aioli"},{"content":"Garlic Herb Butter Chef: Wyatt Brege\nYield: 1 Log\nIngredients 1 Pound Butter, semi-soft 1 bunch Tarragon 1 bunch Parsley 3 bunch Chives 1/4 Cup Garlic, chopped tt Salt and Black Pepper Directions Finely chop the herbs.\nIn the Kitchen Aid mixer with the paddle attachment, whip the butter, herbs and seasoning at medium high speed until all ingredients are smoothly combined.\nScoop the contents onto plastic wrap and roll into a tight log.\n","permalink":"https://brege.org/recipes/pro/garlic-herb-butter/","summary":"\u003ch2 id=\"garlic-herb-butter\"\u003eGarlic Herb Butter\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 Log\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Pound Butter, semi-soft\u003c/li\u003e\n\u003cli\u003e1 bunch Tarragon\u003c/li\u003e\n\u003cli\u003e1 bunch Parsley\u003c/li\u003e\n\u003cli\u003e3 bunch Chives\u003c/li\u003e\n\u003cli\u003e1/4 Cup Garlic, chopped\u003c/li\u003e\n\u003cli\u003ett Salt and Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eFinely chop the herbs.\u003c/p\u003e\n\u003cp\u003eIn the Kitchen Aid mixer with the paddle attachment, whip the butter,\nherbs and seasoning at medium high speed until all ingredients are\nsmoothly combined.\u003c/p\u003e\n\u003cp\u003eScoop the contents onto plastic wrap and roll into a tight log.\u003c/p\u003e","title":"Garlic Herb Butter"},{"content":"Garlic-Parmessan Cream Sauce Chefs: Matt Andrews, Wyatt Brege\nIngredients 1/2 Gallon Heavy Wipping Cream 1/2 Cup All-Purpose Flour 1/2 Cup Unsalted Butter 2 Cup Grated Parmessan 1/3 Cup Pureed Garlic Confit 1/2 Tbsp Fine Black Pepper 1 Tbsp Kosher Salt Directions Melt Butter in a 4 Quart pot over medium-high heat. Whisk in flour to create a blonde roux. Add 1/3 of cream to the roux and thicken. Add 1/3 of cream and bring up to heat. Add the Parmesan and garlic puree. Add remaining 1/3 of cream and bring up to temperature. Season with salt and pepper and place in a Baine-Marie insert.\nNotes To make the pureed garlic confit, bring a quart of peeled garlic cloves to a simmer in olive or salad oil for 30-45 minutes. You want the garlic to remain quite blonde but soft. Strain the garlic from the oil. Let oil cool and place in squeeze bottle for plating red meats. Blend the garlic into a puree with a blender and ladle, food processor, or an immersion blender. You may need to use some of the oil to assist in pureeing. This is easiest when the garlic is still hot. Do not use a Magic Bullet with hot garlic confit as the pressure can be quite harmful.\n","permalink":"https://brege.org/recipes/pro/garlicparmessan-cream-sauce/","summary":"\u003ch2 id=\"garlic-parmessan-cream-sauce\"\u003eGarlic-Parmessan Cream Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Matt Andrews, Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1/2 Gallon Heavy Wipping Cream\u003c/li\u003e\n\u003cli\u003e1/2 Cup All-Purpose Flour\u003c/li\u003e\n\u003cli\u003e1/2 Cup Unsalted Butter\u003c/li\u003e\n\u003cli\u003e2 Cup Grated Parmessan\u003c/li\u003e\n\u003cli\u003e1/3 Cup Pureed Garlic Confit\u003c/li\u003e\n\u003cli\u003e1/2 Tbsp Fine Black Pepper\u003c/li\u003e\n\u003cli\u003e1 Tbsp Kosher Salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eMelt Butter in a 4 Quart pot over medium-high heat.\nWhisk in flour to create a blonde roux.\nAdd 1/3 of cream to the roux and thicken.\nAdd 1/3 of cream and bring up to heat.\nAdd the Parmesan and garlic puree.\nAdd remaining 1/3 of cream and bring up to temperature.\nSeason with salt and pepper and place in a Baine-Marie insert.\u003c/p\u003e","title":"Garlic-Parmessan Cream Sauce"},{"content":"Green Goddess Chefs: Matt Andrews, Wyatt Brege\nYield: 1 quarts\nIngredients 1 Quart Mayonaisse 1 Bunch Chive 1 Bunch Tarragon 1 Bunch Parsley tt Salt and Pepper Directions Add all ingredients to a 4 Quart Container. Blend with immersion blender until the mayonnaise turns green. Season.\n","permalink":"https://brege.org/recipes/pro/green-goddess/","summary":"\u003ch2 id=\"green-goddess\"\u003eGreen Goddess\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Matt Andrews, Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Quart Mayonaisse\u003c/li\u003e\n\u003cli\u003e1 Bunch Chive\u003c/li\u003e\n\u003cli\u003e1 Bunch Tarragon\u003c/li\u003e\n\u003cli\u003e1 Bunch Parsley\u003c/li\u003e\n\u003cli\u003ett Salt and Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eAdd all ingredients to a 4 Quart Container.\nBlend with immersion blender until the mayonnaise turns green.\nSeason.\u003c/p\u003e","title":"Green Goddess"},{"content":"Green Onion Gremolata Chef: Wyatt Brege\nYield: 1 Quart\nIngredients 2 bunch Green Onion 1 bunch Parsley 1 Cup Extra Virgin Olive Oil 1/4 Cup Chopped Garlic 4 each Lemons (zest and juice) tt Salt and Fine Black Pepper Directions Puree all ingredients in a food processor until smooth.\n","permalink":"https://brege.org/recipes/pro/green-onion-gremolata/","summary":"\u003ch2 id=\"green-onion-gremolata\"\u003eGreen Onion Gremolata\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 bunch Green Onion\u003c/li\u003e\n\u003cli\u003e1 bunch Parsley\u003c/li\u003e\n\u003cli\u003e1 Cup Extra Virgin Olive Oil\u003c/li\u003e\n\u003cli\u003e1/4 Cup Chopped Garlic\u003c/li\u003e\n\u003cli\u003e4 each Lemons (zest and juice)\u003c/li\u003e\n\u003cli\u003ett Salt and Fine Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003ePuree all ingredients in a food processor until smooth.\u003c/p\u003e","title":"Green Onion Gremolata"},{"content":"Hollandaise Chefs: Matt Andrews, Wyatt Brege\nIngredients 1 Cup Egg Yolks 1 Tbsp Lemon Juice 1 Tbsp White Wine 1 1/2 Pound Butter (melted) tt Old Bay Seasoning (Standard) Directions Whisk egg yolk, white wine, and lemon juice over a double boiler until thickened to proper consistency. Be sure to not over heat the egg mixture, as it can scramble and produce flan.\nSlowly add in butter, assure you don't add it too quickly or it will break.\nIf too thick add a small amount of hot water.\nOnce the hollandaise has formed, season with Old Bay.\n","permalink":"https://brege.org/recipes/pro/hollandaise/","summary":"\u003ch2 id=\"hollandaise\"\u003eHollandaise\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Matt Andrews, Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Cup Egg Yolks\u003c/li\u003e\n\u003cli\u003e1 Tbsp Lemon Juice\u003c/li\u003e\n\u003cli\u003e1 Tbsp White Wine\u003c/li\u003e\n\u003cli\u003e1 1/2 Pound Butter (melted)\u003c/li\u003e\n\u003cli\u003ett Old Bay Seasoning (Standard)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eWhisk egg yolk, white wine, and lemon juice over a double boiler until\nthickened to proper consistency. Be sure to not over heat the egg\nmixture, as it can scramble and produce flan.\u003c/p\u003e\n\u003cp\u003eSlowly add in butter, assure you don't add it too quickly or it will\nbreak.\u003c/p\u003e","title":"Hollandaise"},{"content":"Honey Dijon Mustard Chef: Wyatt Brege\nYield: 3 Quarts\nIngredients 32 fl oz Dijon Mustard 3/4 jug Honey 2 Cup Yellow Mustard Directions Mix in a bowl with a whisk.\n","permalink":"https://brege.org/recipes/pro/honey-dijon-mustard/","summary":"\u003ch2 id=\"honey-dijon-mustard\"\u003eHoney Dijon Mustard\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 3 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e32 fl oz Dijon Mustard\u003c/li\u003e\n\u003cli\u003e3/4 jug Honey\u003c/li\u003e\n\u003cli\u003e2 Cup Yellow Mustard\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eMix in a bowl with a whisk.\u003c/p\u003e","title":"Honey Dijon Mustard"},{"content":"House Chili Chefs: Wyatt Brege, Viktor Sanchez\nIngredients 2 each Red Bell Pepper (small dice) 2 each Green Bell Pepper (small dice) 2 each Large Yellow Onion (diced) 2 pounds Tomatoes (4x5 or cherry) 1/2 Cup Garlic, chopped 3 pounds Ground Beef (81/19 grind) 1/2 Cup Ground Cumin 1 Cup Chili Powder 1 each #10 can Black Beans, rinsed 5 pounds Pinto Beans, dried 2 ounce Onion Powder 1/4 Cup Paprika 6 each Bay Leaves 1/2 Cup Oregano, dry Directions Hydrate the pinto beans by cooking them in water for at least one hour.\nIn the rondeau, saute and lightly season with salt bell peppers and onions until soft. Add the tomatoes and garlic and bring to a simmer. Add the ground beef and cook through, breaking up any large clumps along the way.\nAdd the cooked pinto beans, their juices, and rinsed black beans to the bolognese. Season with spices and reduce for 5-10 minutes, until all ingredients achieve an even viscosity.\nSeason with salt and fine black pepper.\nNotes Chili is a great soup for using up ingredients left over from tacos like ground beef, diced tomatoes and onions, over-ripened tomatoes, black beans nearing volatility and other cuts of neutrally cooked beef.\n","permalink":"https://brege.org/recipes/pro/house-chili/","summary":"\u003ch2 id=\"house-chili\"\u003eHouse Chili\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Wyatt Brege, Viktor Sanchez\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 each Red Bell Pepper (small dice)\u003c/li\u003e\n\u003cli\u003e2 each Green Bell Pepper (small dice)\u003c/li\u003e\n\u003cli\u003e2 each Large Yellow Onion (diced)\u003c/li\u003e\n\u003cli\u003e2 pounds Tomatoes (4x5 or cherry)\u003c/li\u003e\n\u003cli\u003e1/2 Cup Garlic, chopped\u003c/li\u003e\n\u003cli\u003e3 pounds Ground Beef (81/19 grind)\u003c/li\u003e\n\u003cli\u003e1/2 Cup Ground Cumin\u003c/li\u003e\n\u003cli\u003e1 Cup Chili Powder\u003c/li\u003e\n\u003cli\u003e1 each #10 can Black Beans, rinsed\u003c/li\u003e\n\u003cli\u003e5 pounds Pinto Beans, dried\u003c/li\u003e\n\u003cli\u003e2 ounce Onion Powder\u003c/li\u003e\n\u003cli\u003e1/4 Cup Paprika\u003c/li\u003e\n\u003cli\u003e6 each Bay Leaves\u003c/li\u003e\n\u003cli\u003e1/2 Cup Oregano, dry\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eHydrate the pinto beans by cooking them in water for at least one hour.\u003c/p\u003e","title":"House Chili"},{"content":"House Pickles Chefs: Ryan Fleener, Wyatt Brege\nIngredients 1 case Pickling Cucumbers 4 bunches Fresh Dill 1 1/2 Quart Garlic Cloves (smashed whole) 1 1/2 Gallons Apple Cider Vinegar 1 1/2 Gallons Water 1 1/2 Cups Kosher Salt 1 1/2 Cups Refined White Sugar 3 ounces Black Peppercorns 20 each Dry Bay Leaves 1/4 Cup Pickling Spice Directions Slice Cucumbers on the 1/16\u0026quot; setting on the mandolin.\nLayer cucumber slices with Garlic Cloves and Dill in a 22 Quart storage bucket.\nThe remaining ingredients constitute the pickling juice. In a large pot, bring to a boil.\nPoor the pickling juices through the Chinois into the 22 Quart bucket until an inch or so shy of the rim.\nLet cool and refrigerate.\n","permalink":"https://brege.org/recipes/pro/house-pickles/","summary":"\u003ch2 id=\"house-pickles\"\u003eHouse Pickles\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Ryan Fleener, Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 case Pickling Cucumbers\u003c/li\u003e\n\u003cli\u003e4 bunches Fresh Dill\u003c/li\u003e\n\u003cli\u003e1 1/2 Quart Garlic Cloves (smashed whole)\u003c/li\u003e\n\u003cli\u003e1 1/2 Gallons Apple Cider Vinegar\u003c/li\u003e\n\u003cli\u003e1 1/2 Gallons Water\u003c/li\u003e\n\u003cli\u003e1 1/2 Cups Kosher Salt\u003c/li\u003e\n\u003cli\u003e1 1/2 Cups Refined White Sugar\u003c/li\u003e\n\u003cli\u003e3 ounces Black Peppercorns\u003c/li\u003e\n\u003cli\u003e20 each Dry Bay Leaves\u003c/li\u003e\n\u003cli\u003e1/4 Cup Pickling Spice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eSlice Cucumbers on the 1/16\u0026quot; setting on the mandolin.\u003c/p\u003e\n\u003cp\u003eLayer cucumber slices with Garlic Cloves and Dill in a 22 Quart storage\nbucket.\u003c/p\u003e","title":"House Pickles"},{"content":"Lemon Vinaigrette Chef: Wyatt Brege\nIngredients 2 1/2 Cups Extra Virgin Olive Oil 1 Cup Fresh Lemon Juice 2 Tbsp Dijon Mustard 1/3 Cup White Wine Vinegar tt Salt and Black Pepper Directions In a 4 Quart container, add all ingredients except the oil and emulsify with the immersion blender.\nSlowly trickle in the olive oil while emulsifying.\nSeason.\n","permalink":"https://brege.org/recipes/pro/lemon-vinaigrette/","summary":"\u003ch2 id=\"lemon-vinaigrette\"\u003eLemon Vinaigrette\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 1/2 Cups Extra Virgin Olive Oil\u003c/li\u003e\n\u003cli\u003e1 Cup Fresh Lemon Juice\u003c/li\u003e\n\u003cli\u003e2 Tbsp Dijon Mustard\u003c/li\u003e\n\u003cli\u003e1/3 Cup White Wine Vinegar\u003c/li\u003e\n\u003cli\u003ett Salt and Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a 4 Quart container, add all ingredients except the oil and emulsify\nwith the immersion blender.\u003c/p\u003e\n\u003cp\u003eSlowly trickle in the olive oil while emulsifying.\u003c/p\u003e\n\u003cp\u003eSeason.\u003c/p\u003e","title":"Lemon Vinaigrette"},{"content":"Mac n Cheese Sauce Chef: Wyatt Brege\nIngredients 1/2 Cup All-Purpose Flour 1/2 Cup Butter 1/2 Gallon Heavy Whipping Cream 2 Cup Cheddar Jack Cheese (Shredded) 1 1/2 Cup Peppejack Cheese (Shredded) 1 Tbsp Fine Black Pepper 1 Tbsp Kosher Salt Directions Melt Butter in a 4 Quart pot over medium-high heat. Whisk in flour to create a blonde roux. Add 1/3 of cream to the roux and thicken. Add 1/3 of cream and bring up to heat. Add the cheeses. Add remaining 1/3 of cream and bring up to temperature. Season with salt and pepper and place in a Baine-Marie insert.\n","permalink":"https://brege.org/recipes/pro/mac-n-cheese-sauce/","summary":"\u003ch2 id=\"mac-n-cheese-sauce\"\u003eMac n Cheese Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1/2 Cup All-Purpose Flour\u003c/li\u003e\n\u003cli\u003e1/2 Cup Butter\u003c/li\u003e\n\u003cli\u003e1/2 Gallon Heavy Whipping Cream\u003c/li\u003e\n\u003cli\u003e2 Cup Cheddar Jack Cheese (Shredded)\u003c/li\u003e\n\u003cli\u003e1 1/2 Cup Peppejack Cheese (Shredded)\u003c/li\u003e\n\u003cli\u003e1 Tbsp Fine Black Pepper\u003c/li\u003e\n\u003cli\u003e1 Tbsp Kosher Salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eMelt Butter in a 4 Quart pot over medium-high heat.\nWhisk in flour to create a blonde roux.\nAdd 1/3 of cream to the roux and thicken.\nAdd 1/3 of cream and bring up to heat.\nAdd the cheeses.\nAdd remaining 1/3 of cream and bring up to temperature.\nSeason with salt and pepper and place in a Baine-Marie insert.\u003c/p\u003e","title":"Mac n Cheese Sauce"},{"content":"Marinated Shrimp or Steak Chef: Wyatt Brege\nIngredients 1 bag Peeled and Deveined Shrimp 1 1/2 Tbsp Fry Seasoning 2 Tbsp Extra Virgin Olive Oil Directions Thaw, rinse and strain shrimps in a colander to drain excess water. Place shrimp in large mixing bowl. Add the oil and seasoning. Massage the shrimp with gloved hands to evenly disperse the seasoning.\n-----\nNB: this recipe also applies to the steak taco meat. Substitute 1 Quart of Terres Major scrap from the steak sandwich prep for the bag of shrimp.\n","permalink":"https://brege.org/recipes/pro/marinated-shrimp-or-steak/","summary":"\u003ch2 id=\"marinated-shrimp-or-steak\"\u003eMarinated Shrimp or Steak\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 bag Peeled and Deveined Shrimp\u003c/li\u003e\n\u003cli\u003e1 1/2 Tbsp Fry Seasoning\u003c/li\u003e\n\u003cli\u003e2 Tbsp Extra Virgin Olive Oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eThaw, rinse and strain shrimps in a colander to drain excess water.\nPlace shrimp in large mixing bowl.\nAdd the oil and seasoning.\nMassage the shrimp with gloved hands to evenly disperse the seasoning.\u003c/p\u003e\n\u003cp\u003e-----\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eNB:\u003c/strong\u003e this recipe also applies to the steak taco meat. Substitute 1\nQuart of Terres Major scrap from the steak sandwich prep for the bag of\nshrimp.\u003c/p\u003e","title":"Marinated Shrimp or Steak"},{"content":"Parsnip Puree Chef: Wyatt Brege\nIngredients 5 ea Parsnip Heavy Cream tt Salt Directions Peel parsnips and dice to 1/2 inch sizes. In a small 2 quart stock pot, add parsnips and poor Heavy Whipping Cream into to the pot so the parsnips are fully submerged. Cook on low heat until parsnips can be crushed easily with a metal spoon. Blend the parsnips and cream into a puree with a blender and ladle, food processor, or an immersion blender. Season with salt.\nNotes Poaching the parsnips in cream (or milk) ensures that the puree comes out bright white.\nYou may need to use some additional cream to assist in pureeing. This is easiest when the parsnips and cream are still hot. Do not use a Magic Bullet with hot parsnips as the pressure can be quite harmful.\n","permalink":"https://brege.org/recipes/pro/parsnip-puree/","summary":"\u003ch2 id=\"parsnip-puree\"\u003eParsnip Puree\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 ea Parsnip\u003c/li\u003e\n\u003cli\u003eHeavy Cream\u003c/li\u003e\n\u003cli\u003ett Salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003ePeel parsnips and dice to 1/2 inch sizes.\nIn a small 2 quart stock pot, add parsnips and poor Heavy Whipping Cream\ninto to the pot so the parsnips are fully submerged.\nCook on low heat until parsnips can be crushed easily with a metal\nspoon.\nBlend the parsnips and cream into a puree with a blender and ladle, food\nprocessor, or an immersion blender.\nSeason with salt.\u003c/p\u003e","title":"Parsnip Puree"},{"content":"Pepper Seasoning Chef: Wyatt Brege\nYield: 2 quarts\nIngredients 5 Cup Course Grind Black Pepper 3 Cup Kosher Salt Directions Combine in a mixing bowl and store in two 1 Quart containers.\n","permalink":"https://brege.org/recipes/pro/pepper-seasoning/","summary":"\u003ch2 id=\"pepper-seasoning\"\u003ePepper Seasoning\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 Cup Course Grind Black Pepper\u003c/li\u003e\n\u003cli\u003e3 Cup Kosher Salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eCombine in a mixing bowl and store in two 1 Quart containers.\u003c/p\u003e","title":"Pepper Seasoning"},{"content":"Pickled Daikon and Carrot Chef: Wyatt Brege\nYield: 2 Quart\nIngredients 2 ea Large Daikon Radish 2 ea Carrot 1 bunch Tarragon 2 finger Ginger 2 ounce Black Peppercorn 2 each Limes (wedged) 2 Cup Rice Wine Vinegar 2 Cup Water 2 Tbsp Kosher Salt 2 Tbsp Granulated Sugar Directions Fine julienne the daikon and carrot. Place the produce in a 4 Quart container. In a 4 Quart sauce pot, add the vinegar, peppercorn, salt and sugar and bring to a boil. Using a chinois, poor the pickling liquid over the other ingredients.\n","permalink":"https://brege.org/recipes/pro/pickled-daikon-and-carrot/","summary":"\u003ch2 id=\"pickled-daikon-and-carrot\"\u003ePickled Daikon and Carrot\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 ea Large Daikon Radish\u003c/li\u003e\n\u003cli\u003e2 ea Carrot\u003c/li\u003e\n\u003cli\u003e1 bunch Tarragon\u003c/li\u003e\n\u003cli\u003e2 finger Ginger\u003c/li\u003e\n\u003cli\u003e2 ounce Black Peppercorn\u003c/li\u003e\n\u003cli\u003e2 each Limes (wedged)\u003c/li\u003e\n\u003cli\u003e2 Cup Rice Wine Vinegar\u003c/li\u003e\n\u003cli\u003e2 Cup Water\u003c/li\u003e\n\u003cli\u003e2 Tbsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e2 Tbsp Granulated Sugar\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eFine julienne the daikon and carrot.\nPlace the produce in a 4 Quart container.\nIn a 4 Quart sauce pot, add the vinegar, peppercorn, salt and sugar and\nbring to a boil.\nUsing a chinois, poor the pickling liquid over the other ingredients.\u003c/p\u003e","title":"Pickled Daikon and Carrot"},{"content":"Pickled Jalepenos Chef: Wyatt Brege\nIngredients 8 Quart Sliced Jalepeno 1/2 Gallon Water 1/2 Gallon Apple Cider Vinegar 1 Cup Sugar 1/2 Cup Kosher Salt 6 ea Dry Bay Leaves 2 oz Black Pepper Corns Directions Slice the jalapenos with the mandolin and place in 8 Quart container. In a 6 Quart pot, bring the rest of the ingredients to boil. At boil, directly transfer the pickling liquid into the jalapenos through a chinois.\nNotes When slicing jalapenos on the mandolin, be careful. Use the 1/8\u0026quot; setting. Wear gloves and do not touch your face. If you do not wear gloves, treat hands with 1) cold water and soap, 2) lemon juice, 3) olive oil. If burning continues, try soaking your hands in milk or applying topical cooling cream such as Cortisone.\n","permalink":"https://brege.org/recipes/pro/pickled-jalepenos/","summary":"\u003ch2 id=\"pickled-jalepenos\"\u003ePickled Jalepenos\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e8 Quart Sliced Jalepeno\u003c/li\u003e\n\u003cli\u003e1/2 Gallon Water\u003c/li\u003e\n\u003cli\u003e1/2 Gallon Apple Cider Vinegar\u003c/li\u003e\n\u003cli\u003e1 Cup Sugar\u003c/li\u003e\n\u003cli\u003e1/2 Cup Kosher Salt\u003c/li\u003e\n\u003cli\u003e6 ea Dry Bay Leaves\u003c/li\u003e\n\u003cli\u003e2 oz Black Pepper Corns\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eSlice the jalapenos with the mandolin and place in 8 Quart container.\nIn a 6 Quart pot, bring the rest of the ingredients to boil.\nAt boil, directly transfer the pickling liquid into the jalapenos\nthrough a chinois.\u003c/p\u003e","title":"Pickled Jalepenos"},{"content":"Pickled Red Onions Chefs: Ryan Fleener, Wyatt Brege\nYield: 4 quarts\nIngredients 1 Quart White Wine Vinegar 1 Quart Water 1/4 Cup Kosher Salt 1/4 Cup Granulated White Sugar 1 ounces Oregano 1 ounces Black Peppercorn 1/2 ounce Crushed Red Pepper Flakes 1/3 Cup Lemon Juice Directions Jullien red onion until a 4 Quart container is full. Add all other ingredients to a large stock pot. Bring to a boil and strain the brine from the mixture with a chinois into onions. Let cool to room temperature.\n","permalink":"https://brege.org/recipes/pro/pickled-red-onions/","summary":"\u003ch2 id=\"pickled-red-onions\"\u003ePickled Red Onions\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Ryan Fleener, Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 4 quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Quart White Wine Vinegar\u003c/li\u003e\n\u003cli\u003e1 Quart Water\u003c/li\u003e\n\u003cli\u003e1/4 Cup Kosher Salt\u003c/li\u003e\n\u003cli\u003e1/4 Cup Granulated White Sugar\u003c/li\u003e\n\u003cli\u003e1 ounces Oregano\u003c/li\u003e\n\u003cli\u003e1 ounces Black Peppercorn\u003c/li\u003e\n\u003cli\u003e1/2 ounce Crushed Red Pepper Flakes\u003c/li\u003e\n\u003cli\u003e1/3 Cup Lemon Juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eJullien red onion until a 4 Quart container is full.\nAdd all other ingredients to a large stock pot.\nBring to a boil and strain the brine from the mixture with a chinois\ninto onions.\nLet cool to room temperature.\u003c/p\u003e","title":"Pickled Red Onions"},{"content":"Pickled Sweet Peppers Chef: Wyatt Brege\nYield: 12 Quarts\nIngredients 1 case Sweet Peppers 12 ea Jalepeno 1 gallon Champagne Vinegar 1 gallon Water 1 quart Sugar 1 Cup Kosher Salt 4 finger Fresh Ginger 1/2 Cup Garlic Clove (crushed) 1 bunch Parsley Directions In a large stock pot, add the vinegar, water, salt and sugar and bring to a rolling boil.\nSlice the sweet peppers into rings, the ginger into medallions, and rest of the produce keep whole and mix into a 12 or 18 Quart container.\nPoor the hot pickling liquid over the peppers.\n","permalink":"https://brege.org/recipes/pro/pickled-sweet-peppers/","summary":"\u003ch2 id=\"pickled-sweet-peppers\"\u003ePickled Sweet Peppers\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 12 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 case Sweet Peppers\u003c/li\u003e\n\u003cli\u003e12 ea Jalepeno\u003c/li\u003e\n\u003cli\u003e1 gallon Champagne Vinegar\u003c/li\u003e\n\u003cli\u003e1 gallon Water\u003c/li\u003e\n\u003cli\u003e1 quart Sugar\u003c/li\u003e\n\u003cli\u003e1 Cup Kosher Salt\u003c/li\u003e\n\u003cli\u003e4 finger Fresh Ginger\u003c/li\u003e\n\u003cli\u003e1/2 Cup Garlic Clove (crushed)\u003c/li\u003e\n\u003cli\u003e1 bunch Parsley\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a large stock pot, add the vinegar, water, salt and sugar and bring\nto a rolling boil.\u003c/p\u003e\n\u003cp\u003eSlice the sweet peppers into rings, the ginger into medallions, and rest\nof the produce keep whole and mix into a 12 or 18 Quart container.\u003c/p\u003e","title":"Pickled Sweet Peppers"},{"content":"Ranch Dressing Chef: Wyatt Brege\nYield: 6 Quarts\nIngredients 1 Gallon Mayonaise 2 1/2 lb Sour Cream 1 Quart Buttermilk 1 1/2 bunch Fresh Dill 4 Tbs Salt 3 Tbs Onion Powder 2 Tbs Garlic Powder 1 Tbs Fine Black Pepper Directions Whisk wet ingredients in a large mixing bowl until thoroughly combined. Remove dill fronds from main stem and chop them. Add dry ingredients and dill to wet mixture and whisk thoroughly.\n","permalink":"https://brege.org/recipes/pro/ranch-dressing/","summary":"\u003ch2 id=\"ranch-dressing\"\u003eRanch Dressing\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 6 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Gallon Mayonaise\u003c/li\u003e\n\u003cli\u003e2 1/2 lb Sour Cream\u003c/li\u003e\n\u003cli\u003e1 Quart Buttermilk\u003c/li\u003e\n\u003cli\u003e1 1/2 bunch Fresh Dill\u003c/li\u003e\n\u003cli\u003e4 Tbs Salt\u003c/li\u003e\n\u003cli\u003e3 Tbs Onion Powder\u003c/li\u003e\n\u003cli\u003e2 Tbs Garlic Powder\u003c/li\u003e\n\u003cli\u003e1 Tbs Fine Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eWhisk wet ingredients in a large mixing bowl until thoroughly combined.\nRemove dill fronds from main stem and chop them.\nAdd dry ingredients and dill to wet mixture and whisk thoroughly.\u003c/p\u003e","title":"Ranch Dressing"},{"content":"Ranchero Sauce Chefs: Wyatt Brege, Patty Pereira\nIngredients 4 Quart Tomato Scraps 1 ea Green Bell Pepper 1 ea Yellow Bell Pepper 1 ea Red Onion 1 ea Poblano Pepper 12 ea Garlic Cloves 1/4 Cup Cumin 1/4 Cup Chili Powder tt Salt and Fine Black Pepper Directions Julienne the peppers and onions. Dice the tomato scraps. In a large saute pan, saute onions until tender. Add the peppers and saute until soft. Add tomatoes, garlic and seasoning. Cook to reduce.\n","permalink":"https://brege.org/recipes/pro/ranchero-sauce/","summary":"\u003ch2 id=\"ranchero-sauce\"\u003eRanchero Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Wyatt Brege, Patty Pereira\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4 Quart Tomato Scraps\u003c/li\u003e\n\u003cli\u003e1 ea Green Bell Pepper\u003c/li\u003e\n\u003cli\u003e1 ea Yellow Bell Pepper\u003c/li\u003e\n\u003cli\u003e1 ea Red Onion\u003c/li\u003e\n\u003cli\u003e1 ea Poblano Pepper\u003c/li\u003e\n\u003cli\u003e12 ea Garlic Cloves\u003c/li\u003e\n\u003cli\u003e1/4 Cup Cumin\u003c/li\u003e\n\u003cli\u003e1/4 Cup Chili Powder\u003c/li\u003e\n\u003cli\u003ett Salt and Fine Black Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eJulienne the peppers and onions. Dice the tomato scraps. In a large\nsaute pan, saute onions until tender. Add the peppers and saute until\nsoft. Add tomatoes, garlic and seasoning. Cook to reduce.\u003c/p\u003e","title":"Ranchero Sauce"},{"content":"Red Wine Vinaigrette Chef: Wyatt Brege\nYield: 6 Cups\nIngredients 2 Cups Honey 2 Cups Red Wine Vinegar 2 Cups Canola Oil 1 Tbsp Dijon Mustard 1 tsp Kosher Salt 1 tsp Fine Black Pepper 1 Tbsp Garlic, chopped Directions In a 4-Quart container, add all ingredients besides the canola oil.\nBlitz with the immersion blender, then slowly trickle in the oil to emulsify.\nStore in 5-Cup squeeze bottles.\n","permalink":"https://brege.org/recipes/pro/red-wine-vinaigrette/","summary":"\u003ch2 id=\"red-wine-vinaigrette\"\u003eRed Wine Vinaigrette\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 6 Cups\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Cups Honey\u003c/li\u003e\n\u003cli\u003e2 Cups Red Wine Vinegar\u003c/li\u003e\n\u003cli\u003e2 Cups Canola Oil\u003c/li\u003e\n\u003cli\u003e1 Tbsp Dijon Mustard\u003c/li\u003e\n\u003cli\u003e1 tsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e1 tsp Fine Black Pepper\u003c/li\u003e\n\u003cli\u003e1 Tbsp Garlic, chopped\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a 4-Quart container, add all ingredients besides the canola oil.\u003c/p\u003e\n\u003cp\u003eBlitz with the immersion blender, then slowly trickle in the oil to\nemulsify.\u003c/p\u003e\n\u003cp\u003eStore in 5-Cup squeeze bottles.\u003c/p\u003e","title":"Red Wine Vinaigrette"},{"content":"Roasted Corn Chef: Wyatt Brege\nYield: 1 quarts\nIngredients 5 ears Corn 2 Tbs Olive Oil 1 tsp Salt 1 tsp Fine Black Pepper 1 tsp Spanish Paprika Directions Cut corn kernels off of ears. In a mixing bowl, combine all ingredients. Oil a 1/2 sheet tray. Cook in salamander until lightly roasted.\n","permalink":"https://brege.org/recipes/pro/roasted-corn/","summary":"\u003ch2 id=\"roasted-corn\"\u003eRoasted Corn\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 1 quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 ears Corn\u003c/li\u003e\n\u003cli\u003e2 Tbs Olive Oil\u003c/li\u003e\n\u003cli\u003e1 tsp Salt\u003c/li\u003e\n\u003cli\u003e1 tsp Fine Black Pepper\u003c/li\u003e\n\u003cli\u003e1 tsp Spanish Paprika\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eCut corn kernels off of ears.\nIn a mixing bowl, combine all ingredients.\nOil a 1/2 sheet tray.\nCook in salamander until lightly roasted.\u003c/p\u003e","title":"Roasted Corn"},{"content":"Roasted Salsa Chefs: Wyatt Brege, Patty Pereira\nIngredients 10 ea Hot House Tomato Butts 1 ea Large Yellow Onion 1 ea Fresh Jalepeno 12 ea Garlic Cloves 1 Tbsp Canola Oil tt Salt and Pepper 1 Bunch Cilantro Directions Roughly chop the vegetables and place on an oiled half sheet tray. Place in salamander until mushy. In a 4 Quart container, use the immersion blender to grind the vegetables and cilantro to a rough but small chunky consistency. Season with salt and pepper.\n","permalink":"https://brege.org/recipes/pro/roasted-salsa/","summary":"\u003ch2 id=\"roasted-salsa\"\u003eRoasted Salsa\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Wyatt Brege, Patty Pereira\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e10 ea Hot House Tomato Butts\u003c/li\u003e\n\u003cli\u003e1 ea Large Yellow Onion\u003c/li\u003e\n\u003cli\u003e1 ea Fresh Jalepeno\u003c/li\u003e\n\u003cli\u003e12 ea Garlic Cloves\u003c/li\u003e\n\u003cli\u003e1 Tbsp Canola Oil\u003c/li\u003e\n\u003cli\u003ett Salt and Pepper\u003c/li\u003e\n\u003cli\u003e1 Bunch Cilantro\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eRoughly chop the vegetables and place on an oiled half sheet tray.\nPlace in salamander until mushy.\nIn a 4 Quart container, use the immersion blender to grind the\nvegetables and cilantro to a rough but small chunky consistency.\nSeason with salt and pepper.\u003c/p\u003e","title":"Roasted Salsa"},{"content":"Salmon Cakes Chefs: Wyatt Brege, Matt Andrews\nIngredients 1 ea Hot House Tomatoes 1/2 Cup Capers 1/2 ea Medium Red Onion 2 Tbsp Fresh Dill 2 ea Eggs 1 Cup Breadcrumbs tt Salt and Pepper 1 Quart Forked Salmon Scrap Directions In a large mixing bowl, fold all ingredients together and portion into 2 ounce portions with the 2 1/2 inch circle cutter.\nBread tops and bottoms of cakes with additional Panko Bread Crumbs.\nCarefully place in a Cambro with Patty Papers.\n","permalink":"https://brege.org/recipes/pro/salmon-cakes/","summary":"\u003ch2 id=\"salmon-cakes\"\u003eSalmon Cakes\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Wyatt Brege, Matt Andrews\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 ea Hot House Tomatoes\u003c/li\u003e\n\u003cli\u003e1/2 Cup Capers\u003c/li\u003e\n\u003cli\u003e1/2 ea Medium Red Onion\u003c/li\u003e\n\u003cli\u003e2 Tbsp Fresh Dill\u003c/li\u003e\n\u003cli\u003e2 ea Eggs\u003c/li\u003e\n\u003cli\u003e1 Cup Breadcrumbs\u003c/li\u003e\n\u003cli\u003ett Salt and Pepper\u003c/li\u003e\n\u003cli\u003e1 Quart Forked Salmon Scrap\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a large mixing bowl, fold all ingredients together and portion into 2\nounce portions with the 2 1/2 inch circle cutter.\u003c/p\u003e\n\u003cp\u003eBread tops and bottoms of cakes with additional Panko Bread Crumbs.\u003c/p\u003e","title":"Salmon Cakes"},{"content":"Salsa Verde / Tamatillo Salsa Chef: Wyatt Brege\nYield: 4 Quart\nIngredients 5 pounds Tamatillo 4 each Garlic Cloves 5 each Jajapeno tt Salt and Black Pepper tt Ground Cumin Directions Peel and wash the tamatillos. Roast them with the jalapenos in a cast iron until soft.\nPuree all ingredients but the cumin in the Ninja blender attachment until smooth.\nAt the end, lightly add the cumin to desired taste. (You do not want it to be powerful like chili or ranchero sauce, but subtle for a little extra depth.)\n","permalink":"https://brege.org/recipes/pro/salsa-verde--tamatillo-salsa/","summary":"\u003ch2 id=\"salsa-verde--tamatillo-salsa\"\u003eSalsa Verde / Tamatillo Salsa\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 4 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 pounds Tamatillo\u003c/li\u003e\n\u003cli\u003e4 each Garlic Cloves\u003c/li\u003e\n\u003cli\u003e5 each Jajapeno\u003c/li\u003e\n\u003cli\u003ett Salt and Black Pepper\u003c/li\u003e\n\u003cli\u003ett Ground Cumin\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003ePeel and wash the tamatillos. Roast them with the jalapenos in a cast\niron until soft.\u003c/p\u003e\n\u003cp\u003ePuree all ingredients but the cumin in the Ninja blender attachment\nuntil smooth.\u003c/p\u003e\n\u003cp\u003eAt the end, lightly add the cumin to desired taste. (You do not want it\nto be powerful like chili or ranchero sauce, but subtle for a little\nextra depth.)\u003c/p\u003e","title":"Salsa Verde / Tamatillo Salsa"},{"content":"Salsa, Chunky Chef: Wyatt Brege\nIngredients 2 pounds Cherry Tomatoes 3 each Garlic Cloves 1 each Poblano Chili, roasted 1/2 each Yellow Onion (bruinoise) 1/2 bunch Cilantro Directions Roast the poblano over the slotted grill or six-burners. When the skin is blackened, but before it whitens to ash, add\nIn a 200 hotel pan, add the cherry tomatoes, a little salad oil and cook in the salamander until roasted.\nWith the garlic and poblano, lightly blend the ingredients until chunky. Fold in the onions and roughly chopped cilantro.\n","permalink":"https://brege.org/recipes/pro/salsa/","summary":"\u003ch2 id=\"salsa-chunky\"\u003eSalsa, Chunky\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 pounds Cherry Tomatoes\u003c/li\u003e\n\u003cli\u003e3 each Garlic Cloves\u003c/li\u003e\n\u003cli\u003e1 each Poblano Chili, roasted\u003c/li\u003e\n\u003cli\u003e1/2 each Yellow Onion (bruinoise)\u003c/li\u003e\n\u003cli\u003e1/2 bunch Cilantro\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eRoast the poblano over the slotted grill or six-burners. When the skin\nis blackened, but before it whitens to ash, add\u003c/p\u003e\n\u003cp\u003eIn a 200 hotel pan, add the cherry tomatoes, a little salad oil and cook\nin the salamander until roasted.\u003c/p\u003e\n\u003cp\u003eWith the garlic and poblano, lightly blend the ingredients until chunky.\nFold in the onions and roughly chopped cilantro.\u003c/p\u003e","title":"Salsa, Chunky"},{"content":"Sauerkraut Chef: Wyatt Brege\nYield: 2 1/2 Quart\nIngredients 4 ea Green Cabbage, Large tt Salt Directions Sanitize a large mixing bowl, chef knife, cutting board, 8-Quart container, Cambro 1/6 pan lid, and a clean deli container and lid with sanitizer water.\nWash hands and forearms thoroughly.\nShred the cabbage but discard the hearts. After each half-head of cabbage cut, add to mixing bowl and sprinkle generously with kosher salt. Continue until all cabbage is processed.\nThoroughly massage the cabbage for 10-25 minutes (depending on arm strength).\nPut the massaged cabbage in the bottom of the 8-Quart container. Strongly press the cabbage down. Add the cabbage juice. Ensure none of the solids are breaking the liquid surface.\nPress the cabbage down with the Cambro lid and be sure to have about 1\u0026quot; of the natural brine covering the cabbage surface. Fill the deli with sanitizer water and secure its lid to weigh down the 1/6 pan lid.\nCover the 8-Quart with cheesecloth and secure with wine.\nFill a 200 pan half full with water and place the 8-Quart in there.\nPlace the apparatus in a cool, dry place away from any possible falling debris.\nStore for 4-7 days, then condense into deli containers, with the brine.\nNotes Check progress of the kraut every day. Be sure to sanitize utensils used to sample it. It is okay for some natural bloom, or foaming to occur on the surface---this is the fermentation process and shows that the lactobacillica is breaking down the cabbage---but if the cabbage comes in contact with air, it will oxygenate and spoil. If the brine evaporates quickly, which can cause this, add cool salt water (3% salinity) to the existing brine to keep kraut submerged.\nThe hotel pan with water is a way of moderating fluctuations in temperature of the kraut between day and night.\n","permalink":"https://brege.org/recipes/pro/sauerkraut/","summary":"\u003ch2 id=\"sauerkraut\"\u003eSauerkraut\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 1/2 Quart\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4 ea Green Cabbage, Large\u003c/li\u003e\n\u003cli\u003ett Salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eSanitize a large mixing bowl, chef knife, cutting board, 8-Quart\ncontainer, Cambro 1/6 pan lid, and a clean deli container and lid with\nsanitizer water.\u003c/p\u003e\n\u003cp\u003eWash hands and forearms thoroughly.\u003c/p\u003e\n\u003cp\u003eShred the cabbage but discard the hearts. After each half-head of\ncabbage cut, add to mixing bowl and sprinkle generously with kosher\nsalt. Continue until all cabbage is processed.\u003c/p\u003e","title":"Sauerkraut"},{"content":"Southwest Deviled Eggs Chef: Wyatt Brege\nYield: 15 servings\nIngredients 30 Egg Yolks 2 tsp Kosher Salt 2 tsp Fine Black Pepper 2 tsp Chili Powder 16 each Pickled Sweet Pepper Rings 2 Tbsp Chive (chopped) 1/4 Cup Roasted Red Pepper Coulis 1 Tbsp Lime Juice 1 Cup Mayonaisse Directions Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray.\nFor the egg filling, blitz the yolks, seasonings and sweet peppers in the food processor for 20 seconds. In a mixing bowl, fold remaining ingredients together with the yolk mixture. Store in piping bag with excess plastic and string removed.\n","permalink":"https://brege.org/recipes/pro/southwest-deviled-eggs/","summary":"\u003ch2 id=\"southwest-deviled-eggs\"\u003eSouthwest Deviled Eggs\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 15 servings\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e30 Egg Yolks\u003c/li\u003e\n\u003cli\u003e2 tsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e2 tsp Fine Black Pepper\u003c/li\u003e\n\u003cli\u003e2 tsp Chili Powder\u003c/li\u003e\n\u003cli\u003e16 each Pickled Sweet Pepper Rings\u003c/li\u003e\n\u003cli\u003e2 Tbsp Chive (chopped)\u003c/li\u003e\n\u003cli\u003e1/4 Cup Roasted Red Pepper Coulis\u003c/li\u003e\n\u003cli\u003e1 Tbsp Lime Juice\u003c/li\u003e\n\u003cli\u003e1 Cup Mayonaisse\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eBring 30 eggs to a rolling boil, then remove pan from heat.\nLet eggs stand in hot water for 13 minutes.\nCool quickly with ice and cold water.\nPeel eggs.\nSlice eggs in half lengthwise and separate egg yolks and whites in two\ndifferent bowls.\nBathe egg whites in water and a little lemon juice. Discard any broken\negg whites.\nCarefully organize the egg whites on a toweled half sheet tray.\u003c/p\u003e","title":"Southwest Deviled Eggs"},{"content":"Spicy Aioli Chef: Wyatt Brege\nYield: 5 Quarts\nIngredients 1 Gallon Mayonnaise 17 fl oz Sriracha 1/2 Cup Lemon Juice Directions In a large mixing bowl add all ingredients and whisk until blended smooth.\n","permalink":"https://brege.org/recipes/pro/spicy-aioli/","summary":"\u003ch2 id=\"spicy-aioli\"\u003eSpicy Aioli\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 5 Quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 Gallon Mayonnaise\u003c/li\u003e\n\u003cli\u003e17 fl oz Sriracha\u003c/li\u003e\n\u003cli\u003e1/2 Cup Lemon Juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a large mixing bowl add all ingredients and whisk until blended\nsmooth.\u003c/p\u003e","title":"Spicy Aioli"},{"content":"Sriracha Aioli Chef: Wyatt Brege\nIngredients 3 Quart Mayonaise 14 fl oz Sriracha 1/3 Cup Lemon Juice Directions In a large mixing bowl add all ingredients and whisk until blended smooth.\n","permalink":"https://brege.org/recipes/pro/sriracha-aioli/","summary":"\u003ch2 id=\"sriracha-aioli\"\u003eSriracha Aioli\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e3 Quart Mayonaise\u003c/li\u003e\n\u003cli\u003e14 fl oz Sriracha\u003c/li\u003e\n\u003cli\u003e1/3 Cup Lemon Juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a large mixing bowl add all ingredients and whisk until blended\nsmooth.\u003c/p\u003e","title":"Sriracha Aioli"},{"content":"Sweet Chili Glaze Chefs: Wyatt Brege, Ryan Fleener\nIngredients 2 Bottles Mae Ploy Sweet Chilli Sauce 2 Tbs Honey 2 Cup Orange Juice Directions Whisk ingredients in a large saute pan. Place pan on low heat and reduce sauce by a third.\n","permalink":"https://brege.org/recipes/pro/sweet-chili-glaze/","summary":"\u003ch2 id=\"sweet-chili-glaze\"\u003eSweet Chili Glaze\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Wyatt Brege, Ryan Fleener\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Bottles Mae Ploy Sweet Chilli Sauce\u003c/li\u003e\n\u003cli\u003e2 Tbs Honey\u003c/li\u003e\n\u003cli\u003e2 Cup Orange Juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eWhisk ingredients in a large saute pan.\nPlace pan on low heat and reduce sauce by a third.\u003c/p\u003e","title":"Sweet Chili Glaze"},{"content":"Thousand Island / Awesome Sauce Chef: Wyatt Brege\nIngredients 1 1/2 Quart Mayonaisse 2 Cup Ketchup 1 Cup Yellow Mustard 1 Cup House Pickle Juice Directions In a medium mixing bowl combine all ingredients until smooth.\n","permalink":"https://brege.org/recipes/pro/thousand-island/","summary":"\u003ch2 id=\"thousand-island--awesome-sauce\"\u003eThousand Island / Awesome Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 1/2 Quart Mayonaisse\u003c/li\u003e\n\u003cli\u003e2 Cup Ketchup\u003c/li\u003e\n\u003cli\u003e1 Cup Yellow Mustard\u003c/li\u003e\n\u003cli\u003e1 Cup House Pickle Juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a medium mixing bowl combine all ingredients until smooth.\u003c/p\u003e","title":"Thousand Island / Awesome Sauce"},{"content":"Tomato Jam Chef: Wyatt Brege\nYield: 2 Cups\nIngredients 4 lb Tomato Scraps (no seeds) 1/2 Cup Granulated Sugar 1/2 Cup White Wine Vinegar tt Sallt and Cracked Black Pepper 1 packet Fruit Pectin (optional) Directions Quarter and remove the seeds from the tomatoes. Roughly chop the seeded tomato and place in 6 quart sauce pot. Add the vinegar, sugar and seasonings. Place the proto-jam on the flat top grill for 1 hour. Break down the tomatoes with a potato masher. (Optional) Add the pectin and let dissolve for 10 minutes. Cool in a 200 hotel pan in the fridge, then store in deli containers.\nNotes You can can this recipe but you will need a pressure canner due to the increased risk of botulism in tomato canning. In our use we simply store the jam fresh.\n","permalink":"https://brege.org/recipes/pro/tomato-jam/","summary":"\u003ch2 id=\"tomato-jam\"\u003eTomato Jam\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 2 Cups\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4 lb Tomato Scraps (no seeds)\u003c/li\u003e\n\u003cli\u003e1/2 Cup Granulated Sugar\u003c/li\u003e\n\u003cli\u003e1/2 Cup White Wine Vinegar\u003c/li\u003e\n\u003cli\u003ett Sallt and Cracked Black Pepper\u003c/li\u003e\n\u003cli\u003e1 packet Fruit Pectin (optional)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eQuarter and remove the seeds from the tomatoes.\nRoughly chop the seeded tomato and place in 6 quart sauce pot.\nAdd the vinegar, sugar and seasonings.\nPlace the proto-jam on the flat top grill for 1 hour.\nBreak down the tomatoes with a potato masher.\n(Optional) Add the pectin and let dissolve for 10 minutes.\nCool in a 200 hotel pan in the fridge, then store in deli containers.\u003c/p\u003e","title":"Tomato Jam"},{"content":"Vegetable Stock Chefs: Matt Andrews, Wyatt Brege\nIngredients 2 Bunches Celary 1 Bunch Leeks 8 ea Large Carrots 3 ea Large Yellow Onions 2 Bunches Parsley Directions In a large pot, fill 3/4 the way full with water and add the vegetables (coarsely chopped and cleaned of any dirt) and parsley.\nLet boil and set to simmer for 1-2 hours.\nStrain via a china cap and 22 Quart container.\n","permalink":"https://brege.org/recipes/pro/vegetable-stock/","summary":"\u003ch2 id=\"vegetable-stock\"\u003eVegetable Stock\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Matt Andrews, Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Bunches Celary\u003c/li\u003e\n\u003cli\u003e1 Bunch Leeks\u003c/li\u003e\n\u003cli\u003e8 ea Large Carrots\u003c/li\u003e\n\u003cli\u003e3 ea Large Yellow Onions\u003c/li\u003e\n\u003cli\u003e2 Bunches Parsley\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a large pot, fill 3/4 the way full with water and add the vegetables\n(coarsely chopped and cleaned of any dirt) and parsley.\u003c/p\u003e\n\u003cp\u003eLet boil and set to simmer for 1-2 hours.\u003c/p\u003e\n\u003cp\u003eStrain via a china cap and 22 Quart container.\u003c/p\u003e","title":"Vegetable Stock"},{"content":"Wasabi Deviled Eggs Chefs: Matt Andrews, Wyatt Brege\nIngredients 30 Egg Yolks 4 Tbs Wasabi Paste 1/4 C Rice Wine Vinnegar 2 Tbs Lemon Juice 2 Tbs Mirin 1 C Mayonaise 1 tsp Salt Directions Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray. With gloves, thoroughly massage the yolks. Add remaining ingredients and smooth with masher. Scoop the mixture into a piping bag.\nNotes If starting from dry wasabi powder, incrementally reconstitute the powder in a clean bowl with cold water until you can form a soft cube with your fingers from the paste. Place in container removing any air pockets and cover the surface with lemon juice to prevent browning.\n","permalink":"https://brege.org/recipes/pro/wasabi-deviled-eggs/","summary":"\u003ch2 id=\"wasabi-deviled-eggs\"\u003eWasabi Deviled Eggs\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChefs:\u003c/strong\u003e Matt Andrews, Wyatt Brege\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e30 Egg Yolks\u003c/li\u003e\n\u003cli\u003e4 Tbs Wasabi Paste\u003c/li\u003e\n\u003cli\u003e1/4 C Rice Wine Vinnegar\u003c/li\u003e\n\u003cli\u003e2 Tbs Lemon Juice\u003c/li\u003e\n\u003cli\u003e2 Tbs Mirin\u003c/li\u003e\n\u003cli\u003e1 C Mayonaise\u003c/li\u003e\n\u003cli\u003e1 tsp Salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eBring 30 eggs to a rolling boil, then remove pan from heat.\nLet eggs stand in hot water for 13 minutes.\nCool quickly with ice and cold water.\nPeel eggs.\nSlice eggs in half lengthwise and separate egg yolks and whites in two\ndifferent bowls.\nBathe egg whites in water and a little lemon juice. Discard any broken\negg whites.\nCarefully organize the egg whites on a toweled half sheet tray.\nWith gloves, thoroughly massage the yolks.\nAdd remaining ingredients and smooth with masher.\nScoop the mixture into a piping bag.\u003c/p\u003e","title":"Wasabi Deviled Eggs"},{"content":"Whiskey Steak Sauce Chef: Ryan Fleener\nYield: 4 quarts\nIngredients 1 can Restaurant Style Ketchup 2 Cup Worcestershire Sauce 1 Cup Brown Sugar 1/2 Cup Dijon 1/2 Cup Yellow Mustard Sauce 1 Cup Cider Vinnegar 1/2 Cup Chopped Garlic 2 Cup Well Whiskey 1 1/2 ounce Sriracha tt Salt and Pepper Directions In a large Rondeau, add all ingredients and whisk thoroughly. Place over a simmer for 1 hour, or until cooked down to light paste consistency.\n","permalink":"https://brege.org/recipes/pro/whiskey-steak-sauce/","summary":"\u003ch2 id=\"whiskey-steak-sauce\"\u003eWhiskey Steak Sauce\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Ryan Fleener\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 4 quarts\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 can Restaurant Style Ketchup\u003c/li\u003e\n\u003cli\u003e2 Cup Worcestershire Sauce\u003c/li\u003e\n\u003cli\u003e1 Cup Brown Sugar\u003c/li\u003e\n\u003cli\u003e1/2 Cup Dijon\u003c/li\u003e\n\u003cli\u003e1/2 Cup Yellow Mustard Sauce\u003c/li\u003e\n\u003cli\u003e1 Cup Cider Vinnegar\u003c/li\u003e\n\u003cli\u003e1/2 Cup Chopped Garlic\u003c/li\u003e\n\u003cli\u003e2 Cup Well Whiskey\u003c/li\u003e\n\u003cli\u003e1 1/2 ounce Sriracha\u003c/li\u003e\n\u003cli\u003ett Salt and Pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn a large Rondeau, add all ingredients and whisk thoroughly. Place over\na simmer for 1 hour, or until cooked down to light paste consistency.\u003c/p\u003e","title":"Whiskey Steak Sauce"},{"content":"Wild Berry Vinaigrette Chef: Wyatt Brege\nYield: 7 Cups\nIngredients 2 Cup Canola Salad Oil 2 Cup Honey 1 Cup House Chardonnay Wine 2 Cup Fresh Mixed Berries 1 Tbsp Dijon Mustard 1 tsp Kosher Salt 1 tsp Fine Black Pepper 1 Tbsp Shallots, bruinoisse Directions In the food processor, add all ingredients besides the canola oil.\nBlitz with the immersion blender, then slowly trickle in the oil to emulsify.\nStrain the mixture with a chinois, then store in squeeze bottle and/or deli containers.\n","permalink":"https://brege.org/recipes/pro/wild-berry-vinaigrette/","summary":"\u003ch2 id=\"wild-berry-vinaigrette\"\u003eWild Berry Vinaigrette\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChef:\u003c/strong\u003e Wyatt Brege\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eYield:\u003c/strong\u003e 7 Cups\u003c/p\u003e\n\u003ch3 id=\"ingredients\"\u003eIngredients\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 Cup Canola Salad Oil\u003c/li\u003e\n\u003cli\u003e2 Cup Honey\u003c/li\u003e\n\u003cli\u003e1 Cup House Chardonnay Wine\u003c/li\u003e\n\u003cli\u003e2 Cup Fresh Mixed Berries\u003c/li\u003e\n\u003cli\u003e1 Tbsp Dijon Mustard\u003c/li\u003e\n\u003cli\u003e1 tsp Kosher Salt\u003c/li\u003e\n\u003cli\u003e1 tsp Fine Black Pepper\u003c/li\u003e\n\u003cli\u003e1 Tbsp Shallots, bruinoisse\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"directions\"\u003eDirections\u003c/h3\u003e\n\u003cp\u003eIn the food processor, add all ingredients besides the canola oil.\u003c/p\u003e\n\u003cp\u003eBlitz with the immersion blender, then slowly trickle in the oil to\nemulsify.\u003c/p\u003e","title":"Wild Berry Vinaigrette"},{"content":"This project 1 is motivated by the \u0026ldquo;WAR\u0026rdquo; stat in baseball, where I have adopted the \u0026ldquo;Goals vs. Threshold\u0026rdquo; (GVT) statistic from Tom Awad. Here, I only consider the Offensive GVT for forward skaters and defensemen (OGVT).\nI take as input the spreadsheet provided by Robert Vollman, which has not been updated with GVT data yet. I made minor modifications to his spreadsheet in LibreOffice Calc to make it export to the CSV file format well. The code calculates OGVT by player, which is weighted against his own team\u0026rsquo;s Threshold Offensive Contribution by forwards ($TOC_F$), or defensemen ($TOC_D$), per minute, rather than league wide.\nTo get an estimate of how good a goal is compared to an assist, we estimate that a goal scored contributes 1.5 times as much as an assist contributes to a goal. Therefore, the calculated goal value (or assist) scored by an entity $x$ is $$ \\begin{aligned} GV_x \u0026amp;= \\frac{1.5 G_x}{A_x + 1.5 G_x}, \\\\ AV_x \u0026amp;= \\frac{GV_x}{1.5} \\end{aligned} $$ where $G_x$ is goals scored by either an individual, $x=i$, team, $x=T$, or the league as a whole, $x=L$, and $A_x$ are the assists scored by those subcategories.\nThe total offensive contribution of all forwards, $TOC_F$, is determined by\n$$ TOC_F = \\frac{\\sum_{f \\in T} G_f \\times GV_T + A_f \\times AV_T}{\\sum_{f \\in T} MP_f} \\times OTV$$ where $MP_f$ is the minutes by forward, and the offensive threshold value is $OTV = 0.75$ via Tom Awad or $0.58$ via Alan Ryder (I chose the former). I chose an uppercase $F$ so that one may distinguish this value, which applies to all forwards on the team, from an individual forward, $f$.\nThe final formula to calculate $OGVT$ for each forward $f$ is, according to Awad, then $$ OGVT = G_f \\times GV_f + A_f \\times AV_f - MP_f \\times TOC_F $$\nAdditionally, I wanted to get a sense for one player\u0026rsquo;s value to the team in relation to his salary cap hit. Here, I show from the 2016-17 NHL regular season $OGVT$ versus Salary Cap for the Stanley Cup Champion Pittsburgh Penguins, the cap-troubled Detroit Red Wings, and the young Edmonton Oilers with generational talent Connor McDavid (only forward skaters).\nHowever, in debugging my code, something seemed strange to me. This first term in the $OGVT$ expression, with some math, reduces to the number of goals by that individual: $$ \\begin{aligned} G_f \\times GV_f + A_f \\times AV_f \u0026amp;= G_f \\times GV_f + A_f \\times \\frac{GV_f}{1.5} \\\\ \u0026amp;= \\left( G_f + \\frac{A_f}{1.5}\\right ) \\times GV_f \\\\ \u0026amp;= \\left( G_f + \\frac{A_f}{1.5}\\right ) \\times \\left( \\frac{1.5 G_f}{A_f + 1.5 G_f} \\right) \\\\ \u0026amp;= \\left( 1.5 G_f + A_f \\right) \\times \\left( \\frac{G_f}{A_f + 1.5 G_f} \\right) \\\\ \u0026amp;= G_f. \\end{aligned} $$ So, unless I\u0026rsquo;m misunderstanding Tom Awad\u0026rsquo;s definition of terms here:\nA player\u0026rsquo;s OGVT is therefore:\nOGVT = (G x GV) + (A x AV) - (MP x TOC)\nWhere G is the player\u0026rsquo;s goals, A his assists, MP his minutes played, GV his goal value, AV his assist value, and TOC the Threshold offensive contribution value for his position.\nI don\u0026rsquo;t quite understand how this first set of terms is relevant, as it essentially removes the direct value of a skater\u0026rsquo;s assists in the calculation of this catch-all offensive statistic.\nActually, I mostly wanted to get some experience with D3 and using publically accesible data. I\u0026rsquo;m still investigating why the axes titles aren\u0026rsquo;t showing on my plot.\u0026#160;\u0026#x21a9;\u0026#xfe0e;\n","permalink":"https://brege.org/post/hockey-fgvt-and-salary-caps/","summary":"\u003cp\u003eThis project \u003csup id=\"fnref:1\"\u003e\u003ca href=\"#fn:1\" class=\"footnote-ref\" role=\"doc-noteref\"\u003e1\u003c/a\u003e\u003c/sup\u003e is motivated by the \u0026ldquo;\u003ca href=\"https://en.wikipedia.org/wiki/Wins_Above_Replacement\"\u003eWAR\u003c/a\u003e\u0026rdquo; stat in baseball, where I have adopted the \u0026ldquo;Goals vs. Threshold\u0026rdquo; (GVT) statistic from \u003ca href=\"https://web.archive.org/web/20130407214751/http://hockeyprospectus.com/article.php?articleid=236\"\u003eTom Awad\u003c/a\u003e.  Here, I only consider the Offensive GVT for forward skaters and defensemen (OGVT).\u003c/p\u003e","title":"Hockey Catch-all Statistics versus Salary Cap"},{"content":"I\u0026rsquo;ve added a new security_headers.conf file in /etc/nginx/ to keep all the HTTPS headers in one place:\nssl_session_timeout 1d; ssl_session_cache shared:SSL:50m; ssl_session_tickets off; # intermediate configuration. tweak to your needs. ssl_protocols TLSv1 TLSv1.1 TLSv1.2; ssl_ciphers \u0026#39;ECDHE-ECDSA-CHACHA20-POLY1305:ECDHE-RSA-CHACHA20-POLY1305:ECDHE-ECDSA-AES128-GCM-SHA256:ECDHE-RSA-AES128-GCM-SHA256:ECDHE-ECDSA-AES256-GCM-SHA384:ECDHE-RSA-AES256-GCM-SHA384:DHE-RSA-AES128-GCM-SHA256:DHE-RSA-AES256-GCM-SHA384:ECDHE-ECDSA-AES128-SHA256:ECDHE-RSA-AES128-SHA256:ECDHE-ECDSA-AES128-SHA:ECDHE-RSA-AES256-SHA384:ECDHE-RSA-AES128-SHA:ECDHE-ECDSA-AES256-SHA384:ECDHE-ECDSA-AES256-SHA:ECDHE-RSA-AES256-SHA:DHE-RSA-AES128-SHA256:DHE-RSA-AES128-SHA:DHE-RSA-AES256-SHA256:DHE-RSA-AES256-SHA:ECDHE-ECDSA-DES-CBC3-SHA:ECDHE-RSA-DES-CBC3-SHA:EDH-RSA-DES-CBC3-SHA:AES128-GCM-SHA256:AES256-GCM-SHA384:AES128-SHA256:AES256-SHA256:AES128-SHA:AES256-SHA:DES-CBC3-SHA:!DSS\u0026#39;; ssl_prefer_server_ciphers on; # to score better grades on # https://observatory.mozilla.org/analyze.html?host=brege.org add_header Strict-Transport-Security \u0026#34;max-age=15768000; includeSubDomains; preload\u0026#34;; add_header X-Frame-Options \u0026#34;SAMEORIGIN\u0026#34;; add_header X-Content-Type-Options nosniff; add_header X-XSS-Protection \u0026#34;1; mode=block\u0026#34;; add_header X-Permitted-Cross-Domain-Policies none; add_header Content-Security-Policy \u0026#34;default-src \u0026#39;self\u0026#39;;\u0026#34;; add_header Referrer-Policy \u0026#34;no-referrer, strict-origin-when-cross-origin\u0026#34;; # OCSP Stapling --- # fetch OCSP records from URL in ssl_certificate and cache them ssl_stapling on; ssl_stapling_verify on; We include the headers we obtained in the last post in here as well. The main configuration file /etc/nginx/brege.org contains:\nserver { server_name *.brege.org; return http://brege.org/; } server { listen 80 default_server; listen [::]:80 default_server; server_name brege.org; # enforce https return 301 https://$host$request_uri; if ($scheme != \u0026#34;https\u0026#34;) { return 301 https://$host$request_uri; } # managed by Certbot } server { listen 443 default ssl; listen [::]:443 default ssl; root /usr/share/nginx/brege.org; index index.html index.htm index.php; server_name brege.org; ssl_certificate /etc/letsencrypt/live/brege.org/fullchain.pem; # managed by Certbot ssl_certificate_key /etc/letsencrypt/live/brege.org/privkey.pem; # managed by Certbot include security_headers.conf; include letsencrypt.conf; location / { # First attempt to serve request as file, then # as directory, then fall back to displaying a 404. try_files $uri $uri/ =404; } location ~ ^/(?:feed|feeds|rss) { return 301 /index.xml; } } Note that first server block does not work as expected. On a separate instance, I tested this and confirmed that http://abc.mysite.org does get redirected to https://mysite.org, but I think that since my site has been HSTS Preloaded, this doesn\u0026rsquo;t allow http://abc.brege.org to redirect to https://brege.org.\n","permalink":"https://brege.org/post/updated-nginx-conf-with-letsencrypt-headers/","summary":"\u003cp\u003eI\u0026rsquo;ve added a new \u003ccode\u003esecurity_headers.conf\u003c/code\u003e file in \u003ccode\u003e/etc/nginx/\u003c/code\u003e to keep all the HTTPS headers in one place:\u003c/p\u003e","title":"Updated Nginx configuration with Let's Encrypt headers"},{"content":"After I learned about Mozilla\u0026rsquo;s tool to test how secure your site is, I ran it on my site https://observatory.mozilla.org/analyze.html?host=brege.org and received an \u0026ldquo;F\u0026rdquo;.\nAfter some trial \u0026amp; error and searching around, I came up with the following to be placed in my Nginx server{...} block:\nadd_header Strict-Transport-Security \u0026#34;max-age=15768000; includeSubDomains; preload\u0026#34;; add_header X-Frame-Options \u0026#34;SAMEORIGIN\u0026#34;; add_header X-Content-Type-Options nosniff; add_header X-XSS-Protection \u0026#34;1; mode=block\u0026#34;; add_header X-Permitted-Cross-Domain-Policies none; add_header Content-Security-Policy \u0026#34;default-src \u0026#39;self\u0026#39;;\u0026#34;; Now I am receiving an \u0026ldquo;A+\u0026rdquo; from the observatory!\nI also went to Google\u0026rsquo;s submission page to have your site put on the HSTS preloaded list, so that all users of Google Chrome access your site through HTTPS by default.\n","permalink":"https://brege.org/post/getting-an-a-plus-on-mozilla-observatory/","summary":"\u003cp\u003eAfter I learned about \u003ca href=\"https://github.com/mozilla/http-observatory\"\u003eMozilla\u0026rsquo;s tool\u003c/a\u003e to test how secure your site is, I ran it on my site \u003ca href=\"https://observatory.mozilla.org/analyze.html?host=brege.org\"\u003ehttps://observatory.mozilla.org/analyze.html?host=brege.org\u003c/a\u003e and received an \u0026ldquo;\u003cstrong\u003eF\u003c/strong\u003e\u0026rdquo;.\u003c/p\u003e","title":"Getting an A+ on Mozilla's HTTP Observatory"},{"content":"ssh\u0026rsquo;ing into my Digital Ocean droplet has become rather annoying for maintaining this website. Particularly annoying is dealing with images on two different filesystems. In the README (commit 1a0ee5a), I describe the steps I have been doing to publish an article to https://brege.org.\nI tried implementing this method, but it is very long and requires many modifications to the post-receive hook to get it working on a per-user basis.\nHere I outline a way to do this in a more conservative manner.\nInstallation on development machine On a development laptop, Fedora, I installed Go and Hugo via sudo dnf install golang mkdir -p ~/build/go export GOPATH=$HOME/build/go go get -v github.com/spf13/hugo Clone repository cd ~/build/ git clone git://github.com/brege/brege.org.git New workflow for publishing an article I once again use Hugo to create my article cd ~/build/brege.org hugo new post/new-way-forward-for-deploying-brege.org.md Add content, run hugo server, then preview http://localhost:1313 in a browser to determine what needs to be edited. The cool thing about this is you can edit/add a file while the test server is running. You don\u0026rsquo;t even need to refresh the browser page whenever you save the file!\nRun rm -r public/ ; hugo to remove the old and create the new public/ directory on the development machine.\nShip the changes to the production server (DO droplet) with rsync:\nrsync -avP --delete --exclude=\u0026#34;.well-known\u0026#34; public/ brege.org:/usr/share/nginx/brege.org/ The new article will now show up on the https://brege.org/post/new-way-forward-for-deploying-brege/\nFinally, commit the new article to GitHub: git add content/post/new-way-forward-for-deploying-brege.org.md git commit -m \u0026#34;Add article\u0026#34; git push -u origin master Much nicer way to go about it. Images and other assets can be more readily copied and modified. I can edit a webpage on the fly before publishing layout-bugs and typos to the world (or, at least to a lesser extent).\n","permalink":"https://brege.org/post/new-way-forward-for-deploying-brege.org/","summary":"\u003cp\u003essh\u0026rsquo;ing into my Digital Ocean droplet has become rather annoying for maintaining this website.  Particularly annoying is dealing with images on two different filesystems.  In the \u003ca href=\"https://github.com/brege/brege.org/blob/master/README.md\"\u003eREADME\u003c/a\u003e (commit \u003ca href=\"https://github.com/brege/brege.org/commit/1a0ee5a1a946bf5ee574a4593e4e6b22d35607e3\"\u003e1a0ee5a\u003c/a\u003e), I describe the steps I have been doing to publish an article to \u003ca href=\"https://brege.org\"\u003ehttps://brege.org\u003c/a\u003e.\u003c/p\u003e\n\u003cp\u003eI tried implementing \u003ca href=\"https://www.digitalocean.com/community/tutorials/how-to-deploy-a-hugo-site-to-production-with-git-hooks-on-ubuntu-14-04\"\u003ethis method\u003c/a\u003e, but it is very long and requires many modifications to the post-receive hook to get it working on a per-user basis.\u003c/p\u003e\n\u003cp\u003eHere I outline a way to do this in a more conservative manner.\u003c/p\u003e","title":"New way forward for deploying brege.org"},{"content":"Firefox Developer Edition has newer features than what was available from my distribution\u0026rsquo;s package manager (Fedora). Whereas I\u0026rsquo;ve been using it as my daily driver, I\u0026rsquo;ve had to do so through a terminal to launch it. With an alias in my ~/.bashrc such as\ndfox=\u0026#34;~/Preview/firefox-developer/firefox --profile ~/.mozilla/firefox/7ahl24yk.default/\u0026#39; I was able to launch Firefox Developer quickly enough. Unfortunately, I found it annoying that I couldn\u0026rsquo;t just type [Super Key] + \u0026ldquo;Fire\u0026rdquo; in GNOME and be on my way to browsing the web.\nAdding a launcher icon for Firefox Developer I wanted to add a desktop entry/launcher icon for Firefox Developer. I searched and found the Alacarte package, which is the GUI-way of doing this. Alas, adding entries in Alacarte led to the following problem:\nProblem 1: Alacarte didn\u0026rsquo;t allow me to actually click \u0026ldquo;OK\u0026rdquo;. Both with the version from the Fedora repositories, alacarte-3.11.91-4.fc24 via sudo dnf install alacarte, as well as a version built from source, 1bb265f7 via git clone git://git.gnome.org/alacarte, did I have these issues.\nSolution: Create the .desktop file by hand. (Also, probably submit a bug report.)\nIn ~/.local/share/applications/firefox.desktop, I added the following lines:\n[Desktop Entry] Comment=Browse the World Wide Web Terminal=false Name=Firefox Developer Browser Exec=~/Preview/firefox-developer/firefox --profile ~/.mozilla/firefox/xxxxxxxx.default %U Type=Application Icon=~/Preview/firefox-developer/browser/icons/mozicon128.png Categories=Network; where xxxxxxxx.default is my default profile directory. My starting point was browsing a few .desktop files in ~/.local/share/applications/ (user installed applications) and /usr/share/applications/ (system-wide applications), for reference.\nI ran into an issue, however:\nProblem 2: If I added Firefox to my Favorites (the dock on the left where openened and manually added applications sit), I would get a duplicated menu entry.\nSolution: Add StartupWMClass=Firefox to ~/.local/share/applications/firefox.desktop\nI came acrossed a proper solution here. In short, I fired up Firefox Developer, ran xprop WM_CLASS in the terminal, clicked the Firefox window, and added the entry to firefox.desktop\nMy final file looks like this:\n[Desktop Entry] Comment=Browse the World Wide Web Terminal=false Name=Firefox Developer Browser Exec=~/Preview/firefox-developer/firefox --profile ~/.mozilla/firefox/xxxxxxxx.default %U Type=Application Icon=~/Preview/firefox-developer/browser/icons/mozicon128.png Categories=Network; StartupWMClass=Firefox Exercise - Repeating the process for Earlybird (Thunderbird Alpha) Go to the Thunderbird Release Channel and grab the package for Earlybird (or the the Beta, if you choose): Or, from the command line: cd ~/Preview` wget https://ftp.mozilla.org/pub/thunderbird/nightly/latest-comm-aurora/thunderbird-51.0a2.en-US.linux-x86_64.tar.bz2` tar -xvf thunderbird-51.0a2.en-US.linux-x86_64.tar.bz2 -C thunderbird If you use Thunderbird already, determine your profile: ls ~/.thunderbird/*.default\nCreate the desktop entry, ~/.local/share/applications/thunderbird.desktop, with the following contents: [Desktop Entry] Name=Thunderbird Comment=Send and receive mail with Thunderbird Type=Application Exec=~/Preview/thunderbird/thunderbird --profile ~/.thunderbird/xxxxxxxx.default %u Icon=~/Preview/thunderbird/chrome/icons/default/default256.png Categories=Network; StartupWMClass=Thunderbird Replace xxxxxxxx.default with your profile.\nFor any other application like this, I would just copy firefox.desktop to myapplication.desktop and adjust the contents to suit your needs. Then, in general, launch the application and run xprop WM_CLASS to determine the value to put in the StartupWMClass= field.\n","permalink":"https://brege.org/post/adding-desktop-entries-in-gnome-3/","summary":"\u003cp\u003eFirefox Developer Edition has newer features than what was available from my distribution\u0026rsquo;s package manager (\u003ca href=\"https://getfedora.org\"\u003eFedora\u003c/a\u003e).  Whereas I\u0026rsquo;ve been using it as my daily driver, I\u0026rsquo;ve had to do so through a terminal to launch it.  With an alias in my \u003ccode\u003e~/.bashrc\u003c/code\u003e such as\u003c/p\u003e\n\u003cdiv class=\"highlight\"\u003e\u003cpre tabindex=\"0\" class=\"chroma\"\u003e\u003ccode class=\"language-bash\" data-lang=\"bash\"\u003e\u003cspan class=\"line\"\u003e\u003cspan class=\"cl\"\u003e\u003cspan class=\"nv\"\u003edfox\u003c/span\u003e\u003cspan class=\"o\"\u003e=\u003c/span\u003e\u003cspan class=\"s2\"\u003e\u0026#34;~/Preview/firefox-developer/firefox --profile ~/.mozilla/firefox/7ahl24yk.default/\u0026#39;\n\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/code\u003e\u003c/pre\u003e\u003c/div\u003e\u003cp\u003eI was able to launch Firefox Developer quickly enough.  Unfortunately, I found it annoying that I couldn\u0026rsquo;t just type [Super Key] + \u0026ldquo;Fire\u0026rdquo; in GNOME and be on my way to browsing the web.\u003c/p\u003e","title":"Adding desktop entries in GNOME 3"},{"content":"Earlier I added the hugo source files for this website on GitHub. Take a look!\nhttps://github.com/brege/brege.org\n","permalink":"https://brege.org/post/brege.org-now-on-github/","summary":"\u003cp\u003eEarlier I added the hugo source files for this website on GitHub.  Take a look!\u003c/p\u003e\n\u003cp\u003e\u003ca href=\"https://github.com/brege/brege.org\"\u003ehttps://github.com/brege/brege.org\u003c/a\u003e\u003c/p\u003e","title":"brege.org now on GitHub"},{"content":"Add the following to the main server block in your nginx config:\nlocation ~ ^/(?:feed|feeds|rss) { return 301 /post/index.xml; } Now people can go to https://brege.org/rss to find the RSS feed. This rewrite rule could be expanded to match other common feed URI guesses.\n","permalink":"https://brege.org/post/nginx-rewrite-for-rss/","summary":"\u003cp\u003eAdd the following to the main server block in your nginx config:\u003c/p\u003e\n\u003cdiv class=\"highlight\"\u003e\u003cpre tabindex=\"0\" class=\"chroma\"\u003e\u003ccode class=\"language-nginx\" data-lang=\"nginx\"\u003e\u003cspan class=\"line\"\u003e\u003cspan class=\"cl\"\u003e    \u003cspan class=\"k\"\u003elocation\u003c/span\u003e \u003cspan class=\"p\"\u003e~\u003c/span\u003e \u003cspan class=\"sr\"\u003e^/(?:feed|feeds|rss)\u003c/span\u003e  \u003cspan class=\"p\"\u003e{\u003c/span\u003e\n\u003c/span\u003e\u003c/span\u003e\u003cspan class=\"line\"\u003e\u003cspan class=\"cl\"\u003e         \u003cspan class=\"kn\"\u003ereturn\u003c/span\u003e \u003cspan class=\"mi\"\u003e301\u003c/span\u003e \u003cspan class=\"s\"\u003e/post/index.xml\u003c/span\u003e\u003cspan class=\"p\"\u003e;\u003c/span\u003e\n\u003c/span\u003e\u003c/span\u003e\u003cspan class=\"line\"\u003e\u003cspan class=\"cl\"\u003e    \u003cspan class=\"p\"\u003e}\u003c/span\u003e\n\u003c/span\u003e\u003c/span\u003e\u003c/code\u003e\u003c/pre\u003e\u003c/div\u003e\u003cp\u003eNow people can go to \u003ca href=\"https://brege.org/rss\"\u003ehttps://brege.org/rss\u003c/a\u003e to find the RSS feed.\nThis rewrite rule could be expanded to match other common feed URI guesses.\u003c/p\u003e","title":"Nginx rewrite for RSS"},{"content":"Let\u0026rsquo;s Encrypt certificates need to be renewed every three months. The Arch Wiki has good documentation on automating the renewal process with systemd.\nIn /etc/systemd/system/certbot.service: [Unit] Description=Let\u0026#39;s Encrypt renewal [Service] Type=oneshot ExecStart=/usr/bin/certbot renew --quiet --agree-tos In /etc/systemd/system/certbot.timer: [Unit] Description=Daily renewal of Let\u0026#39;s Encrypt\u0026#39;s certificates [Timer] OnCalendar=daily RandomizedDelaySec=1day Persistent=true [Install] WantedBy=timers.target Enable and start the timer: sudo systemctl enable certbot.timer sudo systemctl start certbot.timer ","permalink":"https://brege.org/post/automatic-renewal-of-letsencrypt/","summary":"\u003cp\u003eLet\u0026rsquo;s Encrypt certificates need to be renewed every three months.\n\u003ca href=\"https://wiki.archlinux.org/index.php/Let%E2%80%99s_Encrypt#Automatic_renewal\"\u003eThe Arch Wiki\u003c/a\u003e has good documentation on automating the renewal process with systemd.\u003c/p\u003e","title":"Automatic renewal of Let's Encrypt Certificates"},{"content":"Overview brege.org is deployed with the following services:\nNamecheap - DNS Registrar Let\u0026rsquo;s Encrypt - Free SSL certificates Digital Ocean - Droplets for $5 a month brege.org makes use of the following tools:\nNginx - Fast reverse proxy Debian Jessie - Operating system running on our DO droplet Hugo - Static site generator Hosting First thing I did was register my domain on Namecheap. It was around $12 to register brege.org.\nNext bit was deciding on a hosting provider. I gave Amazon S3 some consideration, since it\u0026rsquo;s practically free for a static site, but after playing around with their tools it seemed far too confusing to use. I thought I\u0026rsquo;d try Digital Ocean. Their tutorials on deploying various web apps have been quite helpful in previous searches, and they host good things like lkml.org. The $5 droplet service offers 512 MB RAM, 20 GB SSD, and 1 TB of bandwidth. Good enough.\nI selected the debian installation on the \u0026ldquo;Create Droplet\u0026rdquo; page and created a new ssh key:\nssh-keygen -t rsa -b 4096 -C \u0026#34;wyatt@brege.org\u0026#34; I like to have a different key for each remote service I use (GitHub, Clusters, Servers, etc). So for the bit about saving the key, I just substituted the default id_rsa with do_rsa, chose a password to unlock my key, and uploaded do_rsa.pub in the DO web interface.\nThis gets added to /root/.ssh/authorized_keys on your DO droplet. I added another user on my droplet so I wouldn\u0026rsquo;t always be logging in as root. You can copy this key from your workstation to the user\u0026rsquo;s home directory on your droplet via\nssh-copy-id -i ~/.ssh/do_rsa newuser@ip.of.my.droplet DNS settings can be confusing. Setting \u0026ldquo;Custom DNS\u0026rdquo; in Namecheap and setting the nameservers to DO\u0026rsquo;s nameservers was simple enough. Setting records on namecheap is kind of annoying. On DO it is really intuitive to set up records.\nNginx I\u0026rsquo;ve been using nginx on my personal home server and quite like its configuration and speed.\nsudo apt-get install nginx I\u0026rsquo;m not exactly sure what the consensus is on where your site should live in your debian install. /usr/share/nginx/? /var/www/? The html/ directory in either of those? The way I treat it is that my static site will live in /usr/share/nginx/brege.org/. If I want to password protect any section of my site, my .htpasswd will live in user www-data\u0026rsquo;s home directory, /var/www/. If I want to host some other site for abc.brege.org, it will live in /usr/share/nginx/abc.brege.org/.\nI removed the default site configuration file installed on debian.\nrm /etc/nginx/sites-available/default rm /etc/nginx/sites-enabled/default I made a new configuration file /etc/nginx/sites-available/brege.org with the following settings:\nserver { server_name *.brege.org; return http://brege.org/; } server { listen 80; listen [::]:80 default_server; server_name brege.org; # enforce https return 301 https://$server_name$request_uri; } server { listen 443 default ssl; listen [::]:443 default_server; root /usr/share/nginx/brege.org; index index.html index.htm index.php; server_name brege.org; ssl_certificate /etc/letsencrypt/live/brege.org/fullchain.pem; ssl_certificate_key /etc/letsencrypt/live/brege.org/privkey.pem; include letsencrypt.conf; location / { # First attempt to serve request as file, then # as directory, then fall back to displaying a 404. try_files $uri $uri/ =404; } } You can split each server{ ... } block into its own config file if you like. One redirects all *.brege.org requests to brege.org, including www.brege.org. The second one redirects all requests from http://brege.org to https://brege.org. The third is the main configuration for the site. This is where you put reverse proxies that redirect internal ports to subdirectories on your site.\nLink the new configuration file and restart nginx:\nsudo ln -s /etc/nginx/sites-available/brege.org /etc/nginx/sites-enabled/ sudo systemctl restart nginx.service Let\u0026rsquo;s Encrypt In /etc/nginx/letsencrypt.conf, I have:\nlocation ^~ /.well-known/acme-challenge { alias /var/lib/letsencrypt/.well-known/acme-challenge; default_type \u0026#34;text/plain\u0026#34;; try_files $uri =404; } After making any changes to your nginx configuration, restart the service:\nsudo systemctl restart nginx.service We need to generate a free SSL certificate from Let\u0026rsquo;s Encrypt. I followed the instructions on https://certbot.eff.org/#debianjessie-nginx to install certbot on Debian Jessie.\nAs root, I ran\ncertbot certonly --webroot -w /usr/share/nginx/brege.org -d brege.org -d www.brege.org and completed the wizard. YMWV\nHugo Since I\u0026rsquo;ve been getting into the habit of writing my notes and personal documentation in Markdown, I wanted to be able to quickly copy and paste snippets to-and-from this website. I found Hugo, which is written in Go. It is very fast to build a static website under. Every post is written in markdown, and running the hugo command only takes ~50ms to generate all the html/css/js files. No more having to fiddle with html/css/js.\nFirst, the version of Go required to run Hugo must be 1.5 or greater at the time of writing. I went to https://golang.org/dl/ and grabbed the latest release:\ncd ~/ wget https://storage.googleapis.com/golang/go1.7.1.linux-amd64.tar.gz tar xvf go1.7.1.linux-amd64.tar.gz rm go1.7.1.linux-amd64.tar.gz sudo mv go /opt/ sudo chown -R newuser:newuser go/ cd go/ I added the following to /etc/profile\nexport PATH=$PATH:/usr/local/go/bin export PATH=$PATH:/opt/go/bin Next, install Hugo via git:\nexport GOPATH=/opt/go/bin go get -v github.com/spf13/hugo More information available here.\nCheckout https://themes.gohugo.io/ to see if there\u0026rsquo;s a theme that you like. I thought the academic theme looked pretty nice. I followed the instructions in the README.md to create my site.\nThe workflow is typically:\nCreating a new post hugo new post/hello-world.md Adding what I want to say with simple markdown format in content/post/hellow-world.md after the +++ ... +++ front matter.\nRunning hugo, which creates all the files for your site. It may be wise to remove the public/ directory and the /usr/share/nginx/brege.org/* subdirectories to prune any orphaned articles.\nCopying the generated public/ folder over to the document root.\nsudo rsync -avP public/ /usr/share/nginx/brege.org/ Visit brege.org in my browser. In fact, there is probably no need to run go/hugo on my DO droplet at all. The proper way is probably to do everything on a local machine, add a new article and check at localhost:1313, then rsync the contents of public/ to your document root on your droplet.\nPutting the source of this site on github might be even better. I\u0026rsquo;m already keeping track of my changes with a local git repository, so I might as well make it available on GitHub. Plus it seems worth it just for the sake of writing articles locally.\nUpdate: I am getting closer to implementing my initial thoughts here: https://brege.org/post/new-way-forward-for-deploying-brege/\n","permalink":"https://brege.org/post/building-brege-dot-org/","summary":"\u003ch2 id=\"overview\"\u003eOverview\u003c/h2\u003e\n\u003cp\u003ebrege.org is deployed with the following services:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https://www.namecheap.com/\"\u003eNamecheap\u003c/a\u003e - DNS Registrar\u003c/li\u003e\n\u003cli\u003e\u003ca href=\"https://letsencrypt.org\"\u003eLet\u0026rsquo;s Encrypt\u003c/a\u003e - Free SSL certificates\u003c/li\u003e\n\u003cli\u003e\u003ca href=\"https://www.digitalocean.com\"\u003eDigital Ocean\u003c/a\u003e - Droplets for $5 a month\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003ebrege.org makes use of the following tools:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https://nginx.org\"\u003eNginx\u003c/a\u003e - Fast reverse proxy\u003c/li\u003e\n\u003cli\u003e\u003ca href=\"https://debian.org\"\u003eDebian Jessie\u003c/a\u003e - Operating system running on our DO droplet\u003c/li\u003e\n\u003cli\u003e\u003ca href=\"https://gohugo.io\"\u003eHugo\u003c/a\u003e - Static site generator\u003c/li\u003e\n\u003c/ul\u003e","title":"Building brege.org"},{"content":" brege.org \u0026#8635; ","permalink":"https://brege.org/clock/","summary":"\u003cdiv class=\"container\"\u003e\n  \n  \u003cdiv class=\"header-bar\"\u003e\n    \n    \u003cdiv class=\"nav logo base-url\" id=\"base-url\"\u003e\n      \n      \u003ca href=\"https://brege.org/\"\u003ebrege.org\u003c/a\u003e\n    \u003c/div\u003e\n    \n    \n    \u003cdiv class=\"button-container\"\u003e\n      \u003cbutton onclick=\"toggleDarkMode()\" class=\"dark-mode-button\" title=\"Toggle light/dark mode\"\u003e\n        \n        \u003csvg id=\"moon\" xmlns=\"http://www.w3.org/2000/svg\" width=\"24\" height=\"18\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\n          \u003cpath d=\"M21 12.79A9 9 0 1 1 11.21 3 7 7 0 0 0 21 12.79z\"\u003e\u003c/path\u003e\n        \u003c/svg\u003e\n        \u003csvg id=\"sun\" xmlns=\"http://www.w3.org/2000/svg\" width=\"24\" height=\"18\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\n          \u003ccircle cx=\"12\" cy=\"12\" r=\"5\"\u003e\u003c/circle\u003e\n          \u003cline x1=\"12\" y1=\"1\" x2=\"12\" y2=\"3\"\u003e\u003c/line\u003e\n          \u003cline x1=\"12\" y1=\"21\" x2=\"12\" y2=\"23\"\u003e\u003c/line\u003e\n          \u003cline x1=\"4.22\" y1=\"4.22\" x2=\"5.64\" y2=\"5.64\"\u003e\u003c/line\u003e\n          \u003cline x1=\"18.36\" y1=\"18.36\" x2=\"19.78\" y2=\"19.78\"\u003e\u003c/line\u003e\n          \u003cline x1=\"1\" y1=\"12\" x2=\"3\" y2=\"12\"\u003e\u003c/line\u003e\n          \u003cline x1=\"21\" y1=\"12\" x2=\"23\" y2=\"12\"\u003e\u003c/line\u003e\n          \u003cline x1=\"4.22\" y1=\"19.78\" x2=\"5.64\" y2=\"18.36\"\u003e\u003c/line\u003e\n          \u003cline x1=\"18.36\" y1=\"5.64\" x2=\"19.78\" y2=\"4.22\"\u003e\u003c/line\u003e\n        \u003c/svg\u003e\n      \u003c/button\u003e\n      \u003cbutton onclick=\"rotateClock()\" class=\"rotate-button\" title=\"Rotate Clock\"\u003e\n        \u0026#8635;\n      \u003c/button\u003e\n    \u003c/div\u003e\n  \u003c/div\u003e\n\n  \n  \u003cdiv class=\"clock-container\"\u003e\n    \n    \u003cdiv class=\"clock\" id=\"clock\"\u003e\n      \u003cdiv class=\"time\" id=\"clock-time\"\u003e\u003c/div\u003e\n    \u003c/div\u003e\n  \u003c/div\u003e\n\u003c/div\u003e\n\n\u003cstyle\u003e\n  .container {\n    position: fixed;\n    top: 0;\n    right: 0;\n    left: 0;\n    bottom: 0;\n    display: flex;\n    flex-direction: column;\n    justify-content: center;\n    align-items: center;\n  }\n\n  .header-bar {\n    display: flex;\n    justify-content: space-between;\n    align-items: center;\n    width: 100%;\n    margin-bottom: 10px;\n    position: absolute;\n    top: 0;\n    left: 0;\n  }\n\n  .base-url {\n    font-size: 1.5em;\n  }\n\n  .button-container {\n    display: flex;\n    flex-direction: row;\n  }\n\n  .clock-container {\n    display: flex;\n    flex-direction: column;\n  }\n\n  .clock {\n    text-align: center;\n  }\n\n\n  .rotate-button,\n  .dark-mode-button {\n    font-size: 1.5em;\n    border: none;\n    cursor: pointer;\n    margin-right: 10px;  \n  }\n\n  header, footer {\n    display: none;  \n  }\n\u003c/style\u003e\n\n\u003cscript\u003e\n  \n  var rotationState = 0; \n\n  function updateClock() {\n    var now = new Date();\n    var hours = now.getHours().toString().padStart(2, '0');\n    var minutes = now.getMinutes().toString().padStart(2, '0');\n    var timeString = hours + ':' + minutes;\n    document.getElementById('clock-time').innerText = timeString;\n\n    \n    var clockElement = document.getElementById('clock');\n\n    \n    var viewportWidth = Math.max(document.documentElement.clientWidth || 0, window.innerWidth || 0);\n    var viewportHeight = Math.max(document.documentElement.clientHeight || 0, window.innerHeight || 0);\n\n    \n    var fontSize;\n    switch (rotationState) {\n      case 90:\n      case 270:\n        fontSize = (viewportHeight * 1.2) / (timeString.length);\n        break;\n      case 0:\n      case 180:\n      default:\n        fontSize = (viewportWidth*1.4) / (timeString.length);\n        break;\n    }\n\n    \n    clockElement.style.fontSize = fontSize + 'px';\n\n    \n    \n  }\n\n  \n  setInterval(updateClock, 1000);\n\n  \n  updateClock();\n\n  function rotateClock() {\n    var clockElement = document.getElementById('clock');\n\n    \n    rotationState += 90;\n\n    \n    if (rotationState \u003e 270) {\n      rotationState = 0;\n    }\n\n    \n    clockElement.style.transform = 'rotate(' + rotationState + 'deg)';\n  }\n\n  function toggleDarkMode() {\n    \n    var themeToggleBtn = document.getElementById('theme-toggle');\n    if (themeToggleBtn) {\n      themeToggleBtn.click();\n    }\n  }\n\u003c/script\u003e","title":"Clock"},{"content":"email type details email wyatt@brege.org pgp key EB3F25A8C5579EA6 · Ubuntu keyserver phone calls spam is out of control. if you\u0026rsquo;ve tried to reach me by phone and gotten the assistant, please leave a voicemail or voice transcript and i will get back to you when i am able.\nsocials type details signal @brege.01 mastodon @brege@mastodon.social matrix @brege:matrix.org fangman socials *dies*\ni rarely open instagram or linkedin unless i am nudged to do so by email. response timescales are on the order of ~weeks or ~months.\n","permalink":"https://brege.org/contact/","summary":"\u003ch3 id=\"email\"\u003e\u003cstrong\u003eemail\u003c/strong\u003e\u003c/h3\u003e\n\u003ctable\u003e\n\t\u003cthead\u003e\n\t\t\t\u003ctr\u003e\n\t\t\t\t\t\u003cth\u003etype\u003c/th\u003e\n\t\t\t\t\t\u003cth\u003edetails\u003c/th\u003e\n\t\t\t\u003c/tr\u003e\n\t\u003c/thead\u003e\n\t\u003ctbody\u003e\n\t\t\t\u003ctr\u003e\n\t\t\t\t\t\u003ctd\u003eemail\u003c/td\u003e\n\t\t\t\t\t\u003ctd\u003e\u003ca href=\"mailto:wyatt@brege.org\"\u003e\u003cstrong\u003ewyatt@brege.org\u003c/strong\u003e\u003c/a\u003e\u003c/td\u003e\n\t\t\t\u003c/tr\u003e\n\t\t\t\u003ctr\u003e\n\t\t\t\t\t\u003ctd\u003epgp key\u003c/td\u003e\n\t\t\t\t\t\u003ctd\u003e\u003ca href=\"/brege-gpg.txt\"\u003eEB3F25A8C5579EA6\u003c/a\u003e · \u003ca href=\"https://keyserver.ubuntu.com/pks/lookup?search=EB3F25A8C5579EA6\u0026amp;fingerprint=on\u0026amp;op=index\"\u003eUbuntu keyserver\u003c/a\u003e\u003c/td\u003e\n\t\t\t\u003c/tr\u003e\n\t\u003c/tbody\u003e\n\u003c/table\u003e\n\u003chr\u003e\n\u003ch3 id=\"phone-calls\"\u003e\u003cstrong\u003ephone calls\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003espam is out of control. if you\u0026rsquo;ve tried to reach me by phone and gotten the assistant, please leave a voicemail or voice transcript and i will get back to you when i am able.\u003c/p\u003e\n\u003chr\u003e\n\u003ch3 id=\"socials\"\u003e\u003cstrong\u003esocials\u003c/strong\u003e\u003c/h3\u003e\n\u003ctable\u003e\n\t\u003cthead\u003e\n\t\t\t\u003ctr\u003e\n\t\t\t\t\t\u003cth\u003etype\u003c/th\u003e\n\t\t\t\t\t\u003cth\u003edetails\u003c/th\u003e\n\t\t\t\u003c/tr\u003e\n\t\u003c/thead\u003e\n\t\u003ctbody\u003e\n\t\t\t\u003ctr\u003e\n\t\t\t\t\t\u003ctd\u003esignal\u003c/td\u003e\n\t\t\t\t\t\u003ctd\u003e\u003ca href=\"https://signal.me/#eu/0qONLHRq0LrobBU7QIEfqomo1LJ9425RBq5IzydUPCa3hLGuq61AzLhY4Xjvt0e8\"\u003e@brege.01\u003c/a\u003e\u003c/td\u003e\n\t\t\t\u003c/tr\u003e\n\t\t\t\u003ctr\u003e\n\t\t\t\t\t\u003ctd\u003emastodon\u003c/td\u003e\n\t\t\t\t\t\u003ctd\u003e\u003ca href=\"https://mastodon.social/@brege\"\u003e\u003cstrong\u003e@brege@mastodon.social\u003c/strong\u003e\u003c/a\u003e\u003c/td\u003e\n\t\t\t\u003c/tr\u003e\n\t\t\t\u003ctr\u003e\n\t\t\t\t\t\u003ctd\u003ematrix\u003c/td\u003e\n\t\t\t\t\t\u003ctd\u003e\u003ca href=\"https://matrix.to/#/@brege:matrix.org\"\u003e@brege:matrix.org\u003c/a\u003e\u003c/td\u003e\n\t\t\t\u003c/tr\u003e\n\t\u003c/tbody\u003e\n\u003c/table\u003e\n\u003chr\u003e\n\u003ch3 id=\"fangman-socials\"\u003e\u003cstrong\u003efangman socials\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003e\u003cem\u003e*dies\u003c/em\u003e*\u003c/p\u003e\n\u003cp\u003ei rarely open instagram or linkedin unless i am nudged to do so by email. response timescales are on the order of ~weeks or ~months.\u003c/p\u003e","title":"Contact"}]