Chef: Wyatt Brege

Yield: 4 Quarts

Ingredients

• 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

1. 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

2. When the tuna has cooled, shredded the tuna by flaking it with gloved hands

3. Mix the flaked tuna with the remaining ingredients in a large mixing bowl

Chef: Wyatt Brege

Yield: 4 Quarts

Ingredients

• 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

1. Over medium high heat, create a blonde roux with the butter and flour in a 6 quart sauce pot

2. Add the first half of cream and thicken

3. Add the beer and the cheese, whisking until the cheese is mostly melted

4. Whisk in the last quart of heavy cream

5. Season, then place the pot in a baine-marie

Chef: Wyatt Brege

Yield: 3 Quarts

Ingredients

• 1 Quart Dijon Mustard
• 3 Cup Yellow Mustard
• 3 Cup Honey
• 8 fl oz Stout or Porter Beer

Directions

1. In a large mixing bowl, combine all ingredients and whisk

Chefs: Wyatt Brege, Patty Pereira

Yield: 1 full sheet (12 ea XL biscuits)

Ingredients

• 1 Quart Organic Flour
• 2 Tbsp Baking Powder
• 1 Tbsp Kosher Salt
• ½ Pound Cold Raw Butter, 1" cubed
• 1+ Cup Barista Whole Milk (not raw)

Directions

1. In a large mixing bowl, whisk together dry ingredients until thoroughly combined

2. Combine 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

3. Slowly add milk, you may need more or less than one cup, just until the dough is smooth. Do not overwork the dough

4. On a floured surface, roll out the dough, and tri-fold laminate. Repeat one more time until the sheet is roughly ½" thick

5. Use the 3" circle cutter to make the biscuit forms, and place on a slip screen protected sheet tray, 1" apart from one another

6. In a 350 deg F convection oven, bake for roughly twenty minutes

Notes

• There will be dough scraps from the cutting practice that should be combined and rolled out to form more biscuits

Chef: Wyatt Brege

Yield: 3 Quarts

Ingredients

• 2 Quart Walnuts, halves and pieces
• 3 Cup Brown Sugar
• ¾ Cup Water
• 1 Tbsp Kosher Salt

Directions

1. In a large non-stick saute pan, bring all ingredients to a simmer until the syrup has begun to caramelize
   
   Be sure to do this on low heat, flipping occasionally. You want the caramel to completely coat the walnuts until they are sticky.

2. Transfer to an oiled sheet tray. When the Walnuts have cooled, break them apart by hand and store in an appropriate container.

Chef: Wyatt Brege

Yield: 2-3 Quarts

Ingredients

• 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

1. Braise the chicken in chicken stock with a 6 quart stock pot until cooked to the proper temperature

2. Poach the celery stalks in the final two minutes of braising the chicken

3. Dice the chicken in ½" sized pieces and combine with the remaining ingredients in a large mixing bowl

Chef: Wyatt Brege

Yield: 3x’s 8 Quarts

Ingredients

• 1 case Chicken Wings (40 lb)
• ¼ Cup Kosher Salt
• 1 oz Chili Powder
• 1 oz Kosher Salt

Directions

1. In a large stock pot, add the first two ingredients, then fill with water until the chicken wings are fully submerged

2. Bring the stock pot to a boil, then poach at a gentle simmer for 30 minutes

3. Check to ensure the chicken has been poached to 165 deg F, then strain

4. Toss the partially cooled wings in the remaining two ingredients, then let cool

Chef: Wyatt Brege

Yield: 2.5 Quarts

Ingredients

• 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

1. In the blender, puree all ingredients except the sour cream until smooth

2. In a large mixing bowl, whisk the puree with the sour cream until thoroughly combined

Chef: Wyatt Brege

Yield: 1 Quart

Ingredients

• 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

1. Mix all ingredients in a large mixing bowl with a whisk

2. Combine the sauce with approximately 5 lb shredded green cabbage and 2.5 lb shredded red cabbage then mix

Chef: Wyatt Brege

Yield: 22 ea

Ingredients

• 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

1. In a large mixing bowl, combine all ingredients, ensuring you do not overwork the crab claw meat

2. Form into 2 ½ oz patties with a 3 inch circle cutter

Chefs: Wyatt Brege, Patty Pereira

Yield: 4.5 Quarts

Ingredients

• 2 Quart Egg yolk, liquid
• 2 Quart Whole Milk (not raw)
• 1 Cup Coconut Sugar
• ½ Cup Cinnamon, ground
• 1 tsp Kosher Salt

Directions

1. In a large mixing bowl, whisk together wet ingredients until thoroughly combined

2. Add the dry ingredients to the mixtures until the color is uniform

Notes

• Cane sugar can be used in substitute of coconut sugar if out; powdered sugar is not a substitute

• Use 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

Chef: Wyatt Brege

Yield: 3 Quarts

Ingredients

• 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

1. Puree all ingredients except the sesame oil in the blender until smooth

2. While the blender is still running, slowly trickle the sesame oil to emulsify

Notes

1. Optionally, a few limes can be squeezed into the dressing

Chef: Wyatt Brege

Yield: 2 Quarts

Ingredients

• 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

1. Add all ingredients except canola oil to the blender and blend until smooth

2. While the blender is still running at medium speed, slowly trickle in canola oil to emulsify

Chef: Wyatt Brege

Yield: 22 Quarts

Ingredients

• 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#’s?)
• 1 Cup Garlic, crushed
• 4 oz Dill, whole

Directions

1. Bring the first seven ingredients to a boil

2. In layers, add the produce to an 18 Quart Cambro container

3. With a chinois, strain the brine over the 18 Quart container and let cool

Notes

1. For the sandwiches, slice the pickles with the mandolin to make deli chips

2. For the fried pickles, cut the cucumbers into spears, about eight spears per cucumber

Chef: Wyatt Brege

Yield: 2 Quarts

Ingredients

• 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

1. Puree all ingredients except the olive oil in the blender until smooth

2. While the blender is still running, slowly trickle the olive oil to emulsify

Chefs: Wyatt Brege, Patty Periera

Yield: 3 Quarts

Ingredients

• 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

1. In a large mixing bowl, whisk together wet ingredients until thoroughly combined

2. Add the dry ingredients to the mixture, whisking just until the clumps are gone. Do not over whisk

Notes

• Cane sugar can be used in substitute of coconut sugar if out; powdered sugar is not a substitute

Chef: Wyatt Brege

Yield: 6 Quarts

Ingredients

• 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

1. In the blender, puree all ingredients into a pesto minus mayonnaise until smooth

2. Whisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined

Chef: Wyatt Brege

Yield: 3-4 Quarts

Ingredients

• 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

1. Small dice all the produce, then mix in a medium sized mixing bowl until thoroughly combined

Chef: Wyatt Brege

Yield: 2 Quarts

Ingredients

• 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

1. Puree all ingredients except the olive oil in the blender until smooth

2. While the blender is still running, slowly trickle the canola oil to emulsify

Chef: Wyatt Brege

Yield: 1.5-2x’s 8 Quarts

Ingredients

• 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

1. Break down the pork butt into 3"x3"x3" cubic pieces

2. Add the pork butt to the large stock pot, fill with water and add the seasoning

3. Braise the pork butt on medium heat for 4-4 ½ hours

Chef: Patty Pereira

Yield: 7 ea quiches

Ingredients

Crust base - Yield: 3-4 quiche

• 6 Cup Organic Flour
• 1 Pound Cold Raw Butter, 1" cubed
• 1 ½ Cup Cold Water

Egg base - Yield: 1 quiche

• 2 Quart Egg Yolk, liquid
• 2 Quart Whole Barista Milk (not raw)
• ½ Tbsp Kosher Salt
• 1 tsp Black Pepper

Directions

1. 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

2. On 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" springform pan.

3. Store the remaining rolled out dough forms on a tray, separated with parchment paper, and refrigerate for 3-5 days

4. For the Egg base, mix all ingredients until combined

5. Poor the egg mixture into the dough-lined pan [1] and bake at 350 deg F for approx. 30 minutes until the center is set

Notes

• [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!

Chefs: Wyatt Brege, Patty Pereira

Yield: 2 Quarts

Ingredients

• 1 ½ Cup Brown Sugar
• 4 oz Sriracha
• 1 Quart Mixed Nuts
• 2 oz Sesame Seeds
• tt Kosher Salt & Black Pepper

Directions

1. Create a spicy syrup with brown sugar and sriracha in a sauce pan on medium heat

2. Toss nuts and sesame seeds with syrup in a mixing bowl

3. On a large sheet tray, gently coat parchment paper with cooking spray and transfer sticky nuts to tray

4. Roast sticky nuts in a 350 deg F oven for 15-20 minutes, until crispy but not burnt

Notes

1. In case of no brown sugar, substitute 1 Cup brown sugar for 1 Cup cane sugar with 1 Tbsp molasses

Chef: Wyatt Brege

Yield: 6 Quarts

Ingredients

• 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

1. Mix all ingredients in a large mixing bowl with a whisk

Chefs: Wyatt Brege, Hank Gerrero

Yield: 4 Quarts

Ingredients

• 54 fl oz Coconut Milk
• ½ Cup Curry Paste
• 1 Cup Peanut Butter, smooth
• 2 tsp Kosher Salt
• 1 tsp Black Pepper

Directions

1. In a 6 quart sauce pot on medium heat, bring all ingredients to a whisp and whisk

Chef: Wyatt Brege

Yield: 6 Quarts

Ingredients

• 1 #10 can Ketchup
• 1 Quart Mayonnaise
• 12 fl oz Yellow Mustard
• 1 Cup Relish
• ½ Cup Pickle Juice

Directions

1. Mix all ingredients in a large mixing bowl with a whisk

Chefs: Wyatt Brege, Victor Sanchez

Yield: 4 Quarts

Ingredients

• 5 lb Tomatillos
• 5 ea Jalapenos
• 5 ea Garlic Cloves
• 1 Tbsp House Seasoning
• 1 pinch Cumin, ground

Directions

1. Lightly roast the tomatillos (skins removed) in a large saute pan until tender

2. Roast the jalapenos on the slotted grill until lightly charred, then remove the skins and stems

3. Puree all ingredients in the blender until smooth

Chef: Wyatt Brege

Yield: 1 Quart

Ingredients

• 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.

In a 4 Quart container, add all ingredients and blend with the immersion blender.

Chef: Wyatt Brege

Yield: 15 servings

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 15 servings

Ingredients

• 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.

For 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.

Garnish with candied bacon and cherry tomato slivers (quartered lengthwise).

Notes

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.

Chef: Wyatt Brege

Yield: 15 servings

Ingredients

• 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.

Chefs: Ryan Fleener, Wyatt Brege

Yield: 7 Quarts

Ingredients

• 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.

Add milk in 1/3 increments to build the bechamel.

Over low heat, bring up to temperature and season.

Notes

For sausage gravy, simply add one quart of cooked sausage meat.

Chef: Wyatt Brege

Yield: 5 cups

Ingredients

• 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.

Slowly trickle in the olive oil, keeping the head of the immersion blender near the surface to allow the air emulsify with the oil.

Chef: Wyatt Brege

Yield: 1 Quart

Ingredients

• 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.

Notes

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.

Chefs: Matt Andrews, Wyatt Brege

Ingredients

• 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.

Chefs: Ginger Brege, Wyatt Brege

Ingredients

• 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.

Chefs: Ryan Fleener, Wyatt Brege

Ingredients

• 3 qt Mayonaisse
• 12 fl oz Guiness (bottle)
• 3 Tbsp Coarse Grind Black Pepper

Directions

Add ingredients to a large mixing bowl and whisk.

Chef: Wyatt Brege

Yield: 1 Quart

Ingredients

• 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 "Smoothie" setting until smooth.

Store in squeeze bottle or deli container.

Notes

Be sure to check the consistency of the dressing so that any large clumps don't impede the nozzle of the squirt bottle.

Chef: Wyatt Brege

Yield: 6 servings

Ingredients

• 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.

In a roasting tray or (400 or 600) 1/2 hotel pan, add the remaining ingredients and bring to a boil.

Cover with aluminum foil and braise for 2.5 hours in a 425 deg oven.

Notes

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.

Chef: Wyatt Brege

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 15 servings

Ingredients

• 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.

For 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.

Garnish with generous bleu cheese crumbs and finely chopped chives.

Chef: Wyatt Brege

Yield: 3 quarts

Ingredients

• 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.

Notes

It is important to use actual olive oil and not salad (conola) oil in this recipe.

If the mixture is too thick when cold, add water or lemon juice to bottle and shake vigorously to thin it.

Chef: Wyatt Brege

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 2 Quart

Ingredients

• 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.

Place 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.

Place the roasted red pepper flesh in the blender with the stock and Cajun seasoning, then puree for 60 seconds.

Store in 1 Quart deli containers and/or large squeeze bottles.

Chefs: Viktor Sanchez, Wyatt Brege

Yield: 2 Quart

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 1 1/2 Quart

Ingredients

• 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.

Blitz with the immersion blender, then slowly trickle in the oil to emulsify.

Store in a 5-Cup squeeze bottle.

Notes

Please ask the bartender for the house champagne used in the mimosas.

Chef: Wyatt Brege

Yield: 6 Cups

Ingredients

• 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.

Blitz with the immersion blender, then slowly trickle in the oil to emulsify.

Store in a 5-Cup squeeze bottle.

Notes

Please don't use expensive chardonnay like Berryessa Gap--ask the bartender for the house chardonnay.

Chef: Wyatt Brege

Yield: 2 1/2 Cups

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 10 servings

Ingredients

• 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.

Stir together egg and dairy in a large bowl. Sprinkle in tapioca starch and flour and stir until a dough is formed.

Knead 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.

Bake in preheated oven until golden brown, 10 to 15 minutes.

Notes

To make self rising flour, for every one cup AP Flour, ad 1/2 tsp Baking Powder and 1/2 tsp Salt.

Chefs: Wyatt Brege, Matt Andrews

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 2 Cups

Ingredients

• 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

Chefs: Patty Pereira, Wyatt Brege

Ingredients

• 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.

Notes

Be sure to rotate and alternate sheet trays in the oven so the croutons cook evenly.

Chef: Wyatt Brege

Ingredients

• 6 C AP Flour
• 3 Tbsp Granulated Garlic
• 2 Tbsp Kosher Salt
• 2 tsp Paprika
• 2 tsp Chili Powder
• 2 tsp Fine Black Pepper

Chef: Wyatt Brege

Yield: 2 quarts

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 2 Quarts

Ingredients

• 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.

Place the hotel pan in the salamander, checking to rotate the tomatoes and toss them every 2-4 minutes until blistered down.

Place the tomatoes in a 4-Quart container with the basil, oregano, garlic and tomato paste. Blend with immersion blender until thoroughly combined.

Store in 1-Quart deli containers.

Marinara (for the mozzarella sticks) should be stored hot in the baine marie.

Chef: Wyatt Brege

Yield: 2 Quarts

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 2 quarts

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 2 Quart

Ingredients

• 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 "Smoothie" setting to full cycle.

Chef: Wyatt Brege

Yield: 1 Log

Ingredients

• 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.

In the Kitchen Aid mixer with the paddle attachment, whip the butter, herbs and seasoning at medium high speed until all ingredients are smoothly combined.

Scoop the contents onto plastic wrap and roll into a tight log.

Chefs: Matt Andrews, Wyatt Brege

Ingredients

• 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.

Notes

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.

Chefs: Matt Andrews, Wyatt Brege

Yield: 1 quarts

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 1 Quart

Ingredients

• 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.

Chefs: Matt Andrews, Wyatt Brege

Ingredients

• 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.

Slowly add in butter, assure you don't add it too quickly or it will break.

If too thick add a small amount of hot water.

Once the hollandaise has formed, season with Old Bay.

Chef: Wyatt Brege

Yield: 3 Quarts

Ingredients

• 32 fl oz Dijon Mustard
• 3/4 jug Honey
• 2 Cup Yellow Mustard

Directions

Mix in a bowl with a whisk.

Chefs: Wyatt Brege, Viktor Sanchez

Ingredients

• 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.

In 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.

Add 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.

Season with salt and fine black pepper.

Notes

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.

Chefs: Ryan Fleener, Wyatt Brege

Ingredients

• 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" setting on the mandolin.

Layer cucumber slices with Garlic Cloves and Dill in a 22 Quart storage bucket.

The remaining ingredients constitute the pickling juice. In a large pot, bring to a boil.

Poor the pickling juices through the Chinois into the 22 Quart bucket until an inch or so shy of the rim.

Let cool and refrigerate.

Chef: Wyatt Brege

Ingredients

• 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.

Slowly trickle in the olive oil while emulsifying.

Season.

Chef: Wyatt Brege

Ingredients

• 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.

Chef: Wyatt Brege

Ingredients

• 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.

-----

NB: 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.

Chef: Wyatt Brege

Ingredients

• 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.

Notes

Poaching the parsnips in cream (or milk) ensures that the puree comes out bright white.

You 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.

Chef: Wyatt Brege

Yield: 2 quarts

Ingredients

• 5 Cup Course Grind Black Pepper
• 3 Cup Kosher Salt

Directions

Combine in a mixing bowl and store in two 1 Quart containers.

Chef: Wyatt Brege

Yield: 2 Quart

Ingredients

• 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.

Chef: Wyatt Brege

Ingredients

• 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.

Notes

When slicing jalapenos on the mandolin, be careful. Use the 1/8" 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.

Chefs: Ryan Fleener, Wyatt Brege

Yield: 4 quarts

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 12 Quarts

Ingredients

• 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.

Slice 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.

Poor the hot pickling liquid over the peppers.

Chef: Wyatt Brege

Yield: 6 Quarts

Ingredients

• 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.

Chefs: Wyatt Brege, Patty Pereira

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 6 Cups

Ingredients

• 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.

Blitz with the immersion blender, then slowly trickle in the oil to emulsify.

Store in 5-Cup squeeze bottles.

Chef: Wyatt Brege

Yield: 1 quarts

Ingredients

• 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.

Chefs: Wyatt Brege, Patty Pereira

Ingredients

• 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.

Chefs: Wyatt Brege, Matt Andrews

Ingredients

• 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.

Bread tops and bottoms of cakes with additional Panko Bread Crumbs.

Carefully place in a Cambro with Patty Papers.

Chef: Wyatt Brege

Yield: 4 Quart

Ingredients

• 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.

Puree all ingredients but the cumin in the Ninja blender attachment until smooth.

At 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.)

Chef: Wyatt Brege

Ingredients

• 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

In a 200 hotel pan, add the cherry tomatoes, a little salad oil and cook in the salamander until roasted.

With the garlic and poblano, lightly blend the ingredients until chunky. Fold in the onions and roughly chopped cilantro.

Chef: Wyatt Brege

Yield: 2 1/2 Quart

Ingredients

• 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.

Wash hands and forearms thoroughly.

Shred 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.

Thoroughly massage the cabbage for 10-25 minutes (depending on arm strength).

Put 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.

Press the cabbage down with the Cambro lid and be sure to have about 1" 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.

Cover the 8-Quart with cheesecloth and secure with wine.

Fill a 200 pan half full with water and place the 8-Quart in there.

Place the apparatus in a cool, dry place away from any possible falling debris.

Store for 4-7 days, then condense into deli containers, with the brine.

Notes

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.

The hotel pan with water is a way of moderating fluctuations in temperature of the kraut between day and night.

Chef: Wyatt Brege

Yield: 15 servings

Ingredients

• 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.

For 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.

Chef: Wyatt Brege

Yield: 5 Quarts

Ingredients

• 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.

Chef: Wyatt Brege

Ingredients

• 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.

Chefs: Wyatt Brege, Ryan Fleener

Ingredients

• 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.

Chef: Wyatt Brege

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 2 Cups

Ingredients

• 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.

Notes

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.

Chefs: Matt Andrews, Wyatt Brege

Ingredients

• 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.

Let boil and set to simmer for 1-2 hours.

Strain via a china cap and 22 Quart container.

Chefs: Matt Andrews, Wyatt Brege

Ingredients

• 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.

Notes

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.

Chef: Ryan Fleener

Yield: 4 quarts

Ingredients

• 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.

Chef: Wyatt Brege

Yield: 7 Cups

Ingredients

• 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.

Blitz with the immersion blender, then slowly trickle in the oil to emulsify.

Strain the mixture with a chinois, then store in squeeze bottle and/or deli containers.