GitHub link: github.com/brege/image-activity

Overview

• 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.

• do 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 “honeymoon” periods after a device purchase?
• in what ways has my camera and screenshot usage changed between being an academic, chef, and developer?

I’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.

My image activity fits in three main categories:

1. camera: storage of camera photos from my phone
2. screenshots: screenshots on both my laptop and phone
3. internet: pictures downloaded from the internet

Gallery

I’ve marked in these first line charts, Camera Usage and Image Capture Concurrency, times when I’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.

Camera 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.

At 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.

Image 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:

1. The creation of my website brege.org around August 2016.
2. As an executive chef, screenshotting is recurrent for scheduling, text message records, receipts/purchase dates, etc.
3. 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–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.

In 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.

Camera usage frequency, on the other hand, is made distinct by day of week only on density during Thursday evening and Saturday afternoon. It’s especially featured in both my Chef days and post-op mobility.

Histograms

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.

For the hourly concentration of all three photo habits, my activity roughly follows a Boltzmann distribution.

These distributions generally peak at two distinct hours:

• camera 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.

Image 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.

In my experience, restaurants are historically busier between, roughly, Friendsgiving and Father’s Day. Camera usage also largest during high summer. Beach. Hiking. Produce selection during chef years.

I have survey fatigue

Surveys are marketing emails. I can’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’ve got the data to prove just how rampant companies have used surveys to get their brand in your inbox.

Emails that matter

My main goal in exploring my emails in-depth was to build a predictor of whether an email had any future usefulness.

Mail 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’s filters), what I found I discarded most, besides spam, were surveys, newsletters, and other mass mailers.

What I found, qualitatively, was:

• imperfect spelling, capitalization, and grammar
• little-to-no HTML markup
• all emails meant only for me sans phishing and spam

These traits defined true keepsakes.

Introducing sanoma

en.wiktionary.org/wiki/sanoma

sanoma (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.

I developed this YAML workflow method in my Markdown-to-PDF project–oshea–where I realized comprehensive end-to-end tests were just manifest workflows. It’s an intuitive way to string command line sequences together. The pipeline term in machine learning/data science is congruent to this system.

Data 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:

• text message history
• email history
• screenshot frequency
• browser history and bookmarks

Because email is text-based, and because my first concept of “AI” was the need for combative spam filters that have been built over the last thirty years, email felt like a good starting point.

Grad-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–hence the dip.

My personal dataset has about 35K emails between my grad-school emails and my current website’s personal email. Not included are my Gmail and undergrad email(s). I plan on synchronizing those at a later date.

Grad-school Timeline Seasonality

WSU’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.

Grad-school and onward Histogram

The year-over-year histogram demonstrates consistent academic seasonality, with September-April peaks and May – 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.

Spam, 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.

Marketing Spam Trends

The tail in the beginning of this timeline is presented for context. It only includes a “purified” 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.

Keyword Buckets

Another useful filter for spam emails is checking for keywords like unsubscribe in the message body.

unsubscribe_bait dominates with over 12,500 matches, followed by satisfaction surveys (~8k) and direct “survey” requests (~4k). This reveals how modern marketing shifted from direct sales to engagement-focused tactics requesting feedback and reviews.

Conclusion: Satisfaction Surveys are the new email cancer

The heatmap (filtered to post-2010) shows “satisfaction” 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 “feedback” (attention) during the pandemic. Satisfaction feedback surveys are advertisements.

Chef: Wyatt Brege

Yield: 1 gallon

Ingredients

• 5 lbs Pears, very ripe
• 1/2 gal Water

Directions

1. Wash, then dice the pears and place in a sanitized glass vessel (stems and seeds are fine)
2. Smoosh with a potato masher or wooden pestle
3. 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
4. Check on carbonation and water level daily for 2-4 weeks, as the liquid transforms into perry (pear cider)
5. Strain the cider after carbonation has ceased. Use a 36"x36" 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
6. 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 “SCOBY”)
7. 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—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’re planning on pickling with the vinegar.

Chef: Wyatt Brege

Yield: 10 servings (10 bars)

An easy no-bake protein bar recipe with the protein of an egg white and the fiber of half an apple.

Ingredients

Dry

• 2 C Old-Fashioned Oats
• 2 30g Scoop of Vanilla- or Chocolate-flavored Protein Powder (I use Aldi’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

1. 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

2. Line a flat cookie sheet with parchment paper, spray with oil or line with rolled oats

3. Press the mixture into a roughly 1/2" thick layer on the prepared cookie sheet and arrange as a large rectangle

4. (Optional) Sprinkle with coconut, granola, almond slivers, etc

5. Add another parchment paper to the top side, and, using your weight, press with a flat cutting board. Trim or rearrange the rougher edges

6. Cut once across the middle, then divide each half into 5 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

Most anyone in the gym has heard the adage to eat “1g of protein per pound of (goal) bodyweight per day.” Research has shown this figure isn’t accurate; it’s more like 60–70% of that (and that’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

$$ \begin{aligned} \frac{\textrm{protein}}{\textrm{day}} &= \left[0.35,0.75\right] \cdot \left( \text{g} / \text{lbs} / \text{day} \right) \cdot 175 \textrm{lbs} \\ &= ~ \left[60, 140\right] \textrm{g/day} \end{aligned} $$

where we have used the shorthand

$$ \text{g} / \text{lbs} / \text{day} \coloneqq \frac{\text{protein (g)}}{\text{bodyweight (lbs)} \cdot \text{day}} $$

But 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.

Following the guidelines is also made more tedious by the near-constant arithmetic at the grocery store. While it’s good to check the labels to learn what’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: “10 grams here, 25g scoop there… how much protein is in a palm-sized chunk of chicken breast again??” 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.

Compositional Thinking Strategy

Here’s my take: Ratio counting. As a chef, there’s a reason the imperial, fractional system works: ratio. It’s easier for me to think about doubling, tripling, or halving depending on what I’m buying and who I’m cooking for. Our days are divided into twelves and therefore 2’s, 3’s, and 4’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.

For the 175 lbs individual, the ranges of protein consumption needed are pinned by three characteristic quantities:

• $\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 “$0.75 \times \text{MAX} \approx 1.2 \text{lbs}$” is roughly the target for most people who weigh 175 lbs (80 kg), on average. ¹

Implementation: 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.

Quantity: 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.

Adjusting 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.

I’ve also included the daily Calories you’d likewise take on per food item. You’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.

The Protein Efficiency Matrix

While the above tool scales protein needs to an individual’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.

With 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.

Your 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 “islands of inefficiency” among high-protein sources.

You 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.

For 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.

Note 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.

Discussion

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’s diet.

There 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.

From a purely resource standpoint, there will need to be a lab-grown protein synthesis renaissance. And it’s this fact alone that makes the “$1 \text{g} \ \text{protein} / \text{lbs} / \text{day}$” 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.

References

$$ W_\text{1RM} = W \cdot \left(1 + \frac{R}{30}\right) $$

To 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, $R$.

This 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.

This 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.

Because the Epley formula is nonlinear, this requires an iterative approach. I’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 “sweet spot” rep values.

More details of different, specific formulae for Epley ² Brzycki ³, Lombardi ⁴ and O’Connor ⁵, and several complimentary research articles ¹ and ⁶, are available.

My Progression Scheme

This makes it straightforward for me to also compute the warmup sets needed for my leading barbell exercise. Recently, I’ve found good success in pyramiding warmups using my calculated $\left(30, 20, 10\right)\text{RM}$’s for $\left(12, 8, 4\right) \text{reps}$, respectively.

In addition, another scheme I’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} = $ “as many reps as possible” and $\text{rir} =$ “reps in reserve”. My thoughts here reflect the goal to cover warmup (3), strength (3–4), and hypertrophy (2), in a single leading compound exercise.

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.

• Implement a pyramid scheme with broader rep ranges in the progression chart histogram. I haven’t thought much about this yet, but when I can hit 7 reps on heavy compound lifts, I feel like I’m entering a moderately safe 7–12 rep range. At that point, the effort level shifts to something different.

• The Epley model is just one of many. I haven’t explored the others yet because I could solve this with fractional arithmetic in my head while “ape-brained” 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’m sure that the pathway from 1RM to 30RM follows a more complex, multi-fitted approach.

References

Chef: Wyatt Brege

Yield: 1 quart

Ingredients

• 1/2 Gallon Whole Milk, expiring
• 1/2 Cup Greek Yogurt

Directions

1. 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.
2. Stir in the Greek yogurt, then pitch into a plastic tub or crock. Glass can effect temperature greatly under draft.
3. Let sit in a warm place for 15-24 hours with a secured cloth, or whenever it solidifies.
4. In a large, sanitized mixing bowl, place a 36"x36" flour cloth over the bowl completely draping over the side.
5. 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.
6. 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’t want the yogurt to touch the whey water. You want it to dry out.
7. 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.
8. Pasteurize the whey water for storage or discard.
9. 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.

The 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.

This 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.

In fact, each track is filled with an unimaginable number of recordings–sounds that bleed with every emotion of the original, forgotten storyteller within them. There are also aleatoric takes (re: “by digitizing sound and thunder”) that fold more natural sounds in, but not like Stomp or Anathallo.

What 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.

Found 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.

Source

Amid 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’t suffer any of the experiences these notes conveyed.

There was sheer earnesty to them: a glimpse into worlds you couldn’t ever possibly live. People’s experiences simultaneously made out to be both relatable and unlivable.

Source

It is no wonder why this magazine was so popular in the US penal system. Shy of living in it, it’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.

How To with John Wilson

Source

Arguably 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’s the profoundly deep cuts into the human experience accompanying the imagery that make it so special.

What I loved about this show, which thankfully made it to (but sadly ended in) three seasons, was the juxtaposition of Wilson’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.

The 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’s escaped.

Conclusions

While unfortunately these mediums aren’t widely known nor around anymore, I think about them often when I forage for different things on my hikes. So maybe I’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.

I think about random notes I’ve found, the content of which often surprised me. I also imagine all the little notes I’ve lost whose finder must have been just as confused upon reading. I guess that’s my larger wonder. We don’t always know who our audience is. And I think that’s actually quiet wonderful.

Sweetness is a part of the flavor balancing equation. Sugar is energy dense. It stores well. It is the second fastest “macro” 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.

One 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.

Molasses 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–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.

You can also “make” 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.

Two 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

With 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’t crystalize, opacify, or dye candies, but is largely unnecessary otherwise. Now that its production is tied to the energy sector–which has made the price of an ear of corn skyrocket in the last twenty years–its use in cooking and baking is, in my opinion, best avoided altogether.

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.

Search 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.

In this way, you can start building out recipes, menu items and tastings from a consensus of flavor combinations.

Overview

What you are seeing:

• the 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 ‘lens’ 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’t mentioned (connected) in its book-entry literally. Reconstructing ‘ghost’ entries and connections by training a model with listed affinities is one of the ultimate goals of this project.

The 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.

I 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

Why 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–a rare feat! Most importantly, it is aggregated from chefs, from real humans in kitchens doing what works, what’s delicious, and what’s in season. Recipe API’s don’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.

Technical 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.

Inspiration

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:

1. do something new
2. use something old
3. feature three things in season

I hate having extra stuff around, but I love new stuff coming in, yet I don’t like wasting things, but then I actually look forward to doing inventory. Ah, Schrodinger’s cook.

Specials: we would work out new ideas together over the prep table. Sometimes ideas required working things out on paper, usually butcher’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 ‘sang’, then as a guide hanging from the ticket rail on the night a feature debuted.

Karen and Andrew’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.

This 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.

Broader 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.

When it comes to tools available to chefs, compared to musicians, writers, and artists, chef’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.

I 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’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.

I’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.

Softer things.. I love hockey, fishing, sometimes leathercraft and woodworking, a fondness for translated lit, HBO, and cat’s cradle.

[ my resumé ]

• computing data science artificial intelligence software engineering machine learning full-stack development

• physics & mathematics mechanics general relativity fluid dynamics numerical methods

• culinary arts menu profit analysis and documentation systems from-scratch, seasonal & farm-to-table cooking pairing dinners and pop-ups pedagogical training and leadership

Selected 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

oshea 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

brūki 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

the-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

aoife 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

See github.com/brege for a complete list of software projects.

Professional

• 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’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

• programming languages and runtimes node.js python typescript c++ git javascript php bash

• application and visualization frameworks react flask sqlite hugo vite markdown-it d3.js chart.js vis.js fuse.js

• data science and machine learning scikit-learn pandas networkx tensorflow pytorch transformers open-clip numpy matplotlib jupyter seaborn clip umap hdbscan pytesseract

• scientific and numerical tools sage fortran octave matlab latex gnuplot paraview

• validation, QA, and schemas pytest mocha cypress biome ruff puppeteer ajv pydantic websocket zustand

• source, packaging, and distribution github npm pypi docker podman nginx systemd uwsgi addons.mozilla.org

Publications

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

Black 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’Connor, E., Pfeiffer, H.P., Scheel, M.A. Physical Review D, 98(6), 063009, Sep 12, 2018 preprint: arXiv:1804.09823

Dynamical 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

Contributed Talks

The Flavor Network Specially selected for The Data Incubator’s Capstone Showcase, Nov 9, 2023

Equation of state survey of black hole-neutron star mergers APS April Meeting, Apr 16, 2016, BAPS.2016.APR.C14.3

A high order accurate finite difference scheme with boundary closures for astrophysical simulations Northwest APS Meeting, May 16, 2015, BAPS.2015.NWS.E6.6

A stable high-order multipatch method for black hole accretion simulations APS April Meeting, Apr 12, 2015, BAPS.2015.APR.K13.9

Polymer quantum mechanics and an approach to minimal length (Poster) 19th International Conference on General Relativity and Gravitation (GR19), Mexico City, Mexico, Jul 16, 2010

Symmetry Analysis and the Lane-Emden Equation 2009 Undergraduate Symposium at Argonne National Labs, Argonne, IL, nov 13, 2009

Symmetry Analysis of the Lane-Emden Equation MathFest 2009, Portland, OR, Aug 7, 2009

Awards

• 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

1. I evolved black hole-neutron star systems in SpEC with adaptive mesh refinement and nuclear-theory based equations of state.
2. 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.

Aug 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’s equations using Gragg extrapolation to model chaotic particle trajectories around rotating binary gravitational systems and derived a non-obvious integral of motion.

Aug 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.

May 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.

Teaching 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

S-2012 | F-2010 ASTR 135 Laboratory, Astronomy non-science majors astronomy solar system stars galaxies cosmology history of astronomy

X-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

S-2012 PHYS 101 Lecture, General Physics I | GAANN 2011 fellowship engine cycles thermodynamics

S-2013 PHYS 102 Laboratory, General Physics II algebra-based uncertainty analysis electric and magnetic fields ohm’s law circuits induction reflection and refraction lenses

X-2012 | S-2011 PHYS 201 Laboratory, Physics for Scientists and Engineers I calculus-based error propagation mechanics Newton’s laws friction pendulum impulse and momentum work and energy ballistics rotational dynamics buoyancy harmonics engine cycles

F-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

Memberships

• 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)

The graph may take a moment to load.

The 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’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.

Items 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.

Testing and development was done on the mini pesto data set I made for What is Pesto?. Recipe builder coming soon(!)

Please email me at wyatt@brege.org with any questions.

Dataset can be found here:

• nodes.json
• edges.json

Lingering annoyances:

• Slow
• Javascript needs clean up
• I have great fear running this on my 700x3000 dataset..

1. Data for the network is stored in two separate JSON files in this page bundle:

   • nodes.json
   • edges.json

2. The shortcode and post-local javascript work together:

   • fruit-network.html
   • fruit-network.js

     {{ $nodesPath := .Get "nodesPath" }}
     {{ $edgesPath := .Get "edgesPath" }}
     
     <style>
       #mynetwork {
         background-color: #f5f5f5; /* a medium gray color */
         border-radius: 10px;
         border: 1px solid #cccccc;
         margin: 5px 0 40px 0;
       }
     </style>
     
     <div id="mynetwork" data-nodes-path={{ $nodesPath }} data-edges-path={{ $edgesPath }}></div>
     
     <script src="https://visjs.github.io/vis-network/standalone/umd/vis-network.min.js"></script>
     <script src="https://code.jquery.com/jquery-3.6.0.min.js"></script>
     <script src="js/fruit-network.js"></script>
     

This will provide network graph physics where the nodes are images (all sourced from Wikipedia. Hugo template for completeness:

{{< fruit-network nodesPath="data/nodes.json" edgesPath="data/edges.json" scriptPath="js/fruit-network.js" >}}

Classification

Basil pesto is the common pesto. Its recipe typically calls for five key ingredients: $$ \begin{aligned} \textrm{basil pesto} = \textrm{basil} &+ \textrm{extra virgin olive oil} + \textrm{garlic} \\ &+ \textrm{parmesan cheese} + \textrm{pine nuts} \end{aligned} $$

Chimichurri 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

Pesto 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’t quite agree with the abstractions.

A table is provided as a summary of these three sauce’s distinctions.

“Green Sauces. The author made spring sauce up, but it’s very good on crostini.”

But there is a small catch, because some chefs may also say ‘arugula pesto,’ 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, ‘spring pea pesto’ is made with a puree of spring peas and mint, and on crostini is a fantastic crudité.

In 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*.

Ingredients

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.

Hint: always add cheese last

Puree everything besides cheese first. You don’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.

Greens

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–especially béarnaise. Sage, rosemary, and lemon verbena require special practice. Thyme is time. Use edible garnishes. Keep away from the ornamental “perfumes”.

Recommend: basil, mint, parsley, oregano, marjoram, arugula
Avoid: lavendar, tarragon, lemon verbena, rosemary

Cheese

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–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.

Recommend: parmesan, hard rind, feta, crumbly
Avoid: soft, bleu

Citrus?

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 ‘hot’). Because lemons are a hybrid of pomelo and citron, grapefruit juice is an equally applicable substitute.

Recommend: lemon zest, grapefruit juice, kombucha vinegars
Avoid: orange, distilled vinegars

Nuts

Pine nuts are the nut of choice in recipes from canonical sources. People don’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’ve never done this before, I swear.

Instead, 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’t often think of peanut butter and parmesan together, so we avoid peanuts in pesto. That doesn’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.

Recommend: pine nut, walnut, almond, pistachio
Avoid: peanut, cashew, macadamia, brazil, pecan

Oils

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–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.

Recommend: extra virgin, walnut, avocado
Avoid: canola, soy, peanut

Alliums

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 “bite”. In place of garlic, this is a quite useful substitution when pestos are applied in dressings for leafy salads or pasta salads.

Recommend: fresh garlic, young onions, shallot, some pickled
Avoid: large onions, leek, pearl onion, cooked garlic

Recipe

I’ve included a basic production recipe for Basil Pesto that creates a structurally “loose” 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.

What 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.

If 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’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.

If 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 (‘careful not to scald, to break..’), the cold sauces spend energy kinetically: emulsify, puree, grind (‘careful not to overwhip, to break..’). In this sense, attention isn’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.

In 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’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’s best kept secrets.

Relative to the root of the Hugo website directory, here’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.

1. The javascript file lives in this page bundle:

   • toy-network.js

2. This file accesses data for the nodes and edges from two JSON files in this page bundle:

   • nodes.json
   • edges.json

3. In the shortcodes directory /layouts/shortcodes/:

   • toy-network.html

     <div id="mynetwork" data-nodes-path="data/nodes.json" data-edges-path="data/edges.json">
         <script src="https://visjs.github.io/vis-network/standalone/umd/vis-network.min.js"></script>
         <script src="js/toy-network.js"></script>
     </div>
     

4. Do the normal way of making a post in Hugo, but invoke the shortcode within the body of your markdown:

   • index.md

     {{< toy-network nodesPath="data/nodes.json" edgesPath="data/edges.json" scriptPath="js/toy-network.js" >}}
     

This will provide the simple network graph above.

🔗 RDR2 Completionist Checklist (Google Sheets)

2025 Note on Google Drive/Sheets

In order for you to edit this, you need to:

1. Open the spreadsheet in 🔗 Google Sheets while signed in with your account
2. File > Make a copy

This will add a completely editable copy in your Google Drive. I’ve gotten a lot of requests to edit this spreadsheet!

If 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.

While 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.

• Hunting: 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’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 “unique item” 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.

There 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’s the full PDF Checklist ⬇️

Spring Salad

candied bacon, goat cheese, baby spinach, strawberry, red onion, mandarin orange vinaigrette

add chicken / add salmon

Rockfish Ceviche Tostaditas

Monterey Bay, champion radish, pomelo lime citrus, spring onion, cilantro, tomatillo salsa, queso fresco

NY Steak & Farro

swiss chard, collard greens, farro grain, american chili glaze

Seasonal produce provided by our great friends at Eatwell Farm

BLT Devilled Eggs

Coastal Hill Farm, candied bacon, cherry tomatoes

Citrus Salad

russian kale, swiss chard, tangelos, candied walnuts, goat cheese, red spring onion, grapefruit vinaigrette

Buffalo Cauliflower

tempura battered, romanesco and white cauliflower,

w/ buffalo sauce and bleu cheese dip

Beef Stroganoff

Tri-tip and bistro filet steak, israeli couscous, button mushroom, green garlic, red bell pepper, fennel, zinfandel cream sauce

Seasonal produce provided by our great friends at Eatwell Farm

Tangelo Salad

russian kale, swiss chard, spinach, cranberries, goat cheese, red spring onion, pomelo vinaigrette

add chicken / add salmon

Cauliflower Curry

romanesco cauliflower, green garlic, fennel, potato, coconut red curry sauce, basmati rice

Ocean White Fish Pasta

Monterey Bay, linguini, radish, queso fresco, spring onion, cilantro, tequila lime sauce

Seasonal produce provided by our great friends at Eatwell Farm

Butternut Squash Soup

Winter Salad

arugula, radicchio, mizunes, radish, cranberries, red spring onion, pomelo vinaigrette

add chicken / add salmon

Fresh Caught Fried Calamari

Monterey Bay, w/ green onion gremolata & seasonal beer sauce

Salmon & Veggies

romanesco cauliflower, red spring onion, fennel, tangelo-bourbon glaze

Seasonal produce provided by our great friends at Eatwell Farm

Buffalo Cauliflower

romanesco and traditional cauliflower in tempura batter

Suggested: Nexus Pale Ale 6%16 oz

Winter Vegetable Soup

butternut, turnip, potato, fennel

Suggested: Inconsistently Constant TIPA 10.7% 10 oz

Ahi Tuna Poke Tacos

Monterey Bay, crispy wonton, purple and green cabbage, sriracha aioli, green spring onion

Suggested: Captain Save-a-Mo Hazy 5.6% 16 oz

Osso Bucco

Five Mile Ranch, sauteed winter greens, mash potatoes

Suggested: Plum Drunk Belgian Tripel 6% 10 oz

Seasonal produce provided by our great friends at Eatwell Farm

Brassicas Salad

romanesco, cauliflower, arugula, pea tendrils, tangelos, citrus vinaigrette

add chicken / add salmon

Suggested: Berryessa Fast Pass to Helles 5.0%

4-Piece Buttermilk Fried Chicken

roasted carnival squash, house coleslaw or beer battered fries

Suggested: Anchor Steam Amber 4.8%

Apple Crumble

w/ vanilla bean ice cream

Suggested: Purple Monkey Dishwasher Porter 6.7%

Seasonal produce provided by our great friends at Eatwell Farm

Asian Salad

Eatwell Farm, crispy soba noodles, cabbage, radicchio, bok choy, oranges, spring onion, ponzu vinaigrette

Stone Tropic Thunder - Lager

Open Ocean Mussels

Monterey Bay, sauvignon blanc sauce fennel fronds, sourdough garlic bread

Fieldwork Chaos Emeralds - Hazy IPA

Steak Sandwich

arugula, shaved parmesan, pickled red onion, cajun aioli, french roll, w/ fries or coleslaw

Fort Point Westfalia - Red Ale

Four Leaf Salad

radicchio castelfranco, baby lettuce, arugula, spinach, orange, red onion, Oakdale gouda, pomelo vinaigrette

add chicken / add salmon

Steak Bites

arugula, pickled turnip, garlic sourdough bread, bleu cheese dipping sauce

Miso-Glazed Black Cod

Monterey Bay, soba noodles, daikon radish, fennel, crimini mushroom, bok choy

Apple Crumble

w/ vanilla bean ice cream & house caramel sauce

Seasonal produce from Eatwell Farm

Citrus Salad

spring greens, oranges, smoked gouda, red onion, lemon grapefruit dressing

add chicken / add salmon

Mozzarella Sticks

w/ house marinara

Grilled NY Strip Steak

loaded twice baked potato, rosemary chimichurri

Swiss Chocolate Cake

w/ housemade crème anglaise

Seasonal produce from Eatwell Farm

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

Broccoli Arugula Salad

lemon greek yogurt dressing

add chicken / add salmon

Bibimbap (Korean BBQ Chicken)

Mary’s free range chicken, baby bok choy, cabbage, pickled turnips, basmati, gojuchang bbq sauce

Grilled NY Strip Steak

spaghetti squash, swiss chard, horseradish gratin

Maple Old Fashioned

Whistlepig Piggyback Rye, hand picked orange

Seasonal produce from Eatwell Farm

Broccoli Cheddar Soup

Cottonwood aged white cheddar, Eatwell broccoli

cup / bowl

Kale & Quinoa Salad

russian red kale, cranberries, pecans, goat cheese,

Bartlett pears, citrus dressing

Cajun Pasta

smoked brisket, bison sausage, blackened salmon, green onions, cherry tomatoes, candy roaster squash, cavatappi pasta, creamy roasted red pepper sauce

Pear Hand Pies (2)

house caramel sauce

Seasonal produce from Eatwell Farm

Giant Rocket Salad

Petra wash rind cheese, Swiss chard, mizunes, radish, applewood smoked bacon, citrus vinaigrette

add chicken / add salmon

Smoked Brisket Ragout

spaghetti squash, cherry tomatoes, fennel, fingerling potatoes, chili con queso

Crab Fried Rice

bok choy, carrot, spring onion, cabbage, farm fresh eggs, basmati rice, mandarin orange sweet + sour sauce

Johnny Walker Sidecar

Gold Label Reserve, rosemary, honey, lemon

Seasonal produce from Eatwell Farm

Wild Caught Crab Cakes

arugula lemon salad, gochujang aioli

Free Range Turkey Sliders (3)

Diestel Turkey Ranch, havarti, baby gem lettuce, cranberry stone ground mustard, with fries

Butternut Squash Cheesecake

w/ whipped cream and candied walnuts

Thanksgiving Tripple Pie

layers of pumpkin, pecan and apple pie

Seasonal produce from Eatwell Farm

Tempura Autumn Vegetables

sweet potato, butternut and acorn squash, gochujang aioli & soy mustard green sauce

Atlantic Salmon

linguini, broccoli, braised cabbage, petra-fennel pesto

Winter Squash Cheesecake

w/ whipped cream and toasted pecans

The Pepper Rose

Tito’s vodka, rosemary, peppercorn, lemon

Seasonal produce from Eatwell Farm

Tempura Autumn Vegetables

sweet potato, broccoli, butternut squash, fennel

Bratwurst Corndogs (2)

gochujang aioli dipping sauce, spiced fennel-herb fries

Winter Squash Cheesecake

w/ whipped cream and candied walnuts

Coconut Cocktail

rum, coconut milk, cointreau, rosemary, cranberry

Seasonal produce from Eatwell Farm

Buttermilk Fried Chicken (3)

Mary’s Free Range chickens a la carte

w/ fries + or coleslaw +

Shrimp Chow Mein

hand pulled ramen noodles, sweet potato, bok choy, broccoli, turnip, soy ginger sauce

Pumpkin Cheese Cake

w/ pistachio whipped cream

Pomegranate + Basil Smash

Tito’s vodka, lime, ginger beer

Seasonal produce from Eatwell Farm

Bulgogi Beef Skewers

Five Mile Ranch, sweet potato puree, champion radish, chili confit oil

Buttermilk Fried Chicken

Mary’s Free Range chicken, swiss chard gratin, lemon yogurt cabbage slaw

Trick-or-Cheese Cake

kit kats, oreos, fresh whipped cream

Vampire Punch

pomegranate, compari, orange juice

Seasonal produce from Eatwell Farm

Homemade Tater Tots

Eatwell yukon gold potatoes, white cheddar cheese

choose sauce - california ketchup, ranch dressing, garlic aioli

Tomatillo Steak Skewers (3)

indigo cherry tomatoes, queso fresco, cilantro

Bone-in Pork Chop Stir Fry

summer squash, lunchbox peppers, eggplant, spring onion, basil, sesame plum sauce

Warm Chocolate Chip Cookies (2)

with ice cream

Fresh produce provided by our friends at Eatwell Farm

Plum Salad

goat milk feta cheese, arugula, rainbow chard, radish, apricot, pepita seeds, orange vinaigrette

add chicken / add shrimp

Flat Iron Steak

haystack spring onions, vegetable succotash, tomatillo basil sauce

Grilled Nectarine Panna Cotta

lemon cookie, fig brûlée, candied walnut

Fresh produce provided by our friends at Eatwell Farm

Blueberry Lemon Drop

absolut citron, blueberry coulis, lemon

Grilled Watermelon & Shrimp

feta cheese, watermelon radish, lemon cucumber, basil, pepita seeds, balsamic reduction

Bone-in Pork Chop

eggplant, gold bar squash, zephyr zucchini, heirloom tomatoes, apricot glaze

Peach Crumble

grape “popsicle”, ice cream, house granola

Fresh produce provided by our friends at Eatwell Farm

Basil Pesto Pasta

linguini, zephyr squash, heirloom cherry tomatoes, spinach, feta cheese, creamy pesto sauce

add chicken / add shrimp

Glazed Pork Tenderloin

roasted eggplant, gold bar squash, spring onion bell pepper, turnip, carrot, plum apricot glaze

Peach Crêpes

blueberry whipped cream, pumpkin seed brittle

Fresh produce provided by our friends at Eatwell Farm

Watermelon Gazpacho

cucumber, champion radish, basil, feta cheese

Pasta Alla Norma

linguini, eggplant, garden tomato marinara, parmesan

add chicken / add shrimp

Cast Iron NY Strip

patty pan squash, zucchini, baby potatoes, spring onion, poblano turnip puree

Summer Fruit Sorbet

peach, plum, nectarine, mint

Fresh produce provided by our friends at Eatwell Farm

Watermelon Salad

feta cheese, red onion, watermelon radish, cucumber, basil, balsamic honey dressing

Roasted Zucchini and Tomato Pasta

linguini, garlic, parmesan, flat leaf parsley

add chicken / add shrimp

Summer Fruit Cobbler

blueberry plum compote, dinosaur cookie, whipped cream

Fresh produce provided by our friends at Eatwell Farm

Garden Tomato Salad

white currants, fresh mozzarella, green goddess, basil, balsamic honey reduction

Argentinian Steak Sliders (3)

homemade chipa rolls, provolone cheese, rainbow chard, chimichurri aioli

with fries

Bread Pudding

crème anglaise, strawberry plum sauce

Fresh produce provided by our friends at Eatwell Farm

Pull-apart Bread

cheddar/jack cheese, citrus gremolata

Filet Steak Pasta Puttanesca

grass fed beef, heirloom cherry tomatoes, capers, parmesan, fettuccine noodles

Stone Fruit Cheesecake

cherry, plum, apricot, lavender whipped cream

Fresh produce provided by our friends at Eatwell Farm

Lavender Gimlet

Araceli Farm, gin, grapefruit, champagne float

Stone Fruit Salad

baby romaine, peaches, pecan, watermelon radish, dinosaur and russian kale, honey apricot vinaigrette

add chicken / add shrimp

Angus NY Strip Steak

buttery smash potato, green beans, roasted garlic

Iron Skillet Monkey Bread

maple bourbon drizzle, ice cream

Fresh produce provided by our friends at Eatwell Farm

James and the Giant Peach

Jameson, peach schnapps, amaretto, iced tea

Farmer’s Salad

radicchio, baby romaine, cherry, fontina cheese, honey pecan, herb balsamic vinaigrette

add chicken / add shrimp

Icelandic Arctic Char

white bean ragu, cherry tomatoes, green garlic, russian kale, lemon beurre blanc

Wild Berry Muffins (2)

fresh berries, strawberry gelee

Fresh produce provided by our friends at Eatwell Farm

Farmer’s Salad

radicchio, baby romaine, cucumber, plum, honey pecan, herb balsamic vinaigrette

add chicken / add shrimp

Short Rib & Grits

cabernet beef ragu, russian kale, braised carrot, corn, creamy parmesan polenta

Wild Berry Semifreddo

dried fruit amaretto, walnut, strawberry coulis

Fresh produce provided by our friends at Eatwell Farm

Buttermilk Fried Chicken Salad

baby romaine, arugula, champion radish, cherry tomatoes, oregano + garlic chive spice, ranch dressing

Short Rib Fettuccine Alfredo

dinosaur kale, broccoli, garlic parmesan sauce

with garlic bread

Wild Berry Rangoons

cream cheese, honey pecan dipping sauce

Fresh produce provided by our friends at Eatwell Farm

Rocket Spinach Dip

feta and cream cheese, cheddar/jack cheese, green garlic butter, flat bread, tortilla chips

Shrimp & Grits

fried white cheddar polenta, collard greens, russian kale, chive, sriracha aioli

Birthday Cake

funfetti, local cherries

Fresh produce provided by our friends at Eatwell Farm

Buffalo Chicken Nachos

pepper jack cream sauce, cherry tomatoes, pickled jalapeno, sour cream

Keto Steelhead Trout

avocado, cherry tomatoes, yellow cauliflower, asparagus, lemon tarragon bearnaise

Chocolate Cupcakes (2)

strawberry cream cheese frosting

Fresh produce provided by our friends at Eatwell Farm

Asian Salad

green + purple cabbage, avocado, carrot, cucumber, sesame seed, spring onion, sweet chili vinaigrette

add chicken / add shrimp

Glazed Bone in Pork Chop

celeriac pomme puree, mandarin orange gastrique, russian kale, baby spinach, green garlic

Chocolate Cupcakes (2)

strawberry cream cheese frosting

Fresh produce provided by our friends at Eatwell Farm

Beet Salad

red romaine lettuce, burrata cheese, radish, pistachio, baby carrot, champagne vinaigrette

add chicken / add shrimp

Buttermilk Fried Chicken

creamy collard greens, dinosaur kale, bacon, shallot, garlic scape mash potatoes

Mandarin Orange Carrot Cake

lemon balm cream cheese frosting

Fresh produce provided by our friends at Eatwell Farm

Pasta Salad

cavatappi pasta, spring green mix, watermelon radish, cherry tomatoes, aged white cheddar, italian dressing

add chicken / add shrimp

Pork Chop Schnitzel

panko bread crumb, swiss chard, green garlic, cauliflower puree, lemon beurre blanc

Strawberry Cheesecake Tart

Proudly supporting community supported agriculture from Eatwell Farm

Cucumber Crisp

ketel one vodka, mint, cucumber, lime

Farmer’s Salad

spring green mix, watermelon radish, cherry tomatoes, olives, feta cheese, greek yogurt green goddess

add shrimp / add steak

Chicken Stir Fry

carrot, green garlic, rainbow chard, green onion, daikon radish, basmati rice, ponzu sauce

double chicken

Strawberry Semifreddo

Proudly supporting community supported agriculture from Eatwell Farm

Pull-Apart Bread

homemade french loaf, cheddar/jack cheese, green garlic + oregano pesto

Steak Salad

local spring greens, carrot, beets, bleu cheese, spring onion, red wine vinaigrette

Strawberry Sundae

vanila ice cream, candied walnuts, sprinkles, strawberry coulis

Proudly serving community supported agriculture from Eatwell Farm

Avocado Toast

crusty sourdough, goat cheese, fennel frond, mary’s extra virgin, purple cabbage

Chicken Fried Rice

rainbow chard, green garlic, ginger, broccoli rabe, carrot, red spring onion, farm fresh eggs, sesame chili sauce

double chicken

Fresh Fruit & Cream

raspberry whipped cream, macerated blueberry, local raisins, walnuts and mandarin orange

Proudly serving community supported agriculture from Eatwell Farm

Strawberry Fennel Salad

mizunes, russian kale, radicchio, almond, local raisins, fontina cheese, chardonnay vinaigrette

add chicken / add shrimp

Roasted Pork Belly

spaetzle, rainbow chard, green garlic, kumquat, turnip pomme puree, apple cider gastrique

Cara Cara & Blood Orange Tart

whipped cream, local walnuts

Proudly serving community supported agriculture from Eatwell Farm

Farmer’s Salad

quinoa, russian kale, dried cranberry, confit fennel, mandarin oranges, walnut, fontina cheese

add chicken / add shrimp

Bibimbap

fried chicken thighs, pickled daikon + carrot, basmati rice, jalapeno, sunny side up egg, korean bbq sauce

Pan-seared Sea Bass

zucchini, green garlic, french green lentils, rainbow chard, lemon spring onion pesto

Strawberry Tart

toasted almonds, whipped cream

Proudly serving community supported agriculture from Eatwell Farm

Pasta Salad

bowtie pasta, frisse, kalamata, cherry tomatoes, radicchio, fontina cheese, creamy italian dressing

add chicken / add shrimp

Pepper-crusted Steak

flat iron, “oven fries”, purple + yellow cauliflower, red spring onion demi

Salted Caramel Budino

oreo crumb, whipped cream

Proudly serving fresh ingredients from Eatwell Farm

Farmer’s Salad

spinach, crinkle cress, bacon, mandarin, red spring onion, granny smith, couscous, feta cheese, creamy lemon dressing

add chicken / add shrimp

Beef Stroganoff

beef tenderloin, leeks, shiitake mushroom, brandy, mustard caviar, gemelli noodles

Icelandic Arctic Char

romanesco cauliflower, green lentils, purple cabbage, sweet potato, celeriac slaw, rocket citrus pesto

Pear & Almond Semifreddo

spiced dried fruit, amaretto

Proudly serving fresh ingredients from Eatwell Farm

Avocado Toast

crusty sourdough, goat cheese, sprouts, mary’s extra virgin, purple cabbage

Farmer’s Salad

red mustard greens, arugula, candied walnut, apple, pickled turnip, parmesan, champagne vinaigrette

add chicken / add shrimp

Barramundi Sea Bass

fingerling potatoes, berryessa gap chardonnay pearl onions, romanesco, asparagus, green garlic + pomelo gremolata

Apple Pie

vanilla ice cream

Eatwell Farm, Heritage Pantry, Il Fiorello

Broccoli Soup

goat cheese, almond, sourdough crostini

Beet Salad

mizune, toasted walnut, feta cheese, romanesco, watermelon radish, honey dijon vinaigrette

Lemon Pepper Chicken

roasted fingerling potatoes, rosemary flowers, shallot, garlic scape, red kale, baby spinach, celeriac puree

Salted Caramel Budino

oreo crumble, candied walnut

We gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!

My Montréal

dark rum, triple sec, fernet, lime

Ahi Poke Salad

baby romain, wonton chips, avocado, swiss chard, watermelon radish, tobiko, sriracha aioli

Pan Roasted Lamb

braised cabbage, shredded celeriac, leeks, fingerling potatoes, apple lamb jus

Lemon Bars

blueberries, mint pesto

We gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!

Baja Mule

tito’s vodka, lime, jalapeno, cilantro, ginger beer

Beef Short Rib Alfredo

broccoli, rosemary, penne pasta,

garlic parmesan cream sauce

Chicken Paillard

romanesco cauliflower, yukon gold potato, swiss chard, turnip puree, chimichurri

Strawberry Gelee & Ice Cream

orange snap cookie, basil

We gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!

Pomelo Cello Margarita

tequila, triple sec, limoncello, lime

Farmer’s Crostinis

homemade farmer cheese, basil gelee, tomato brulee, local lemon

Pork Steak Stir Fry

broccoli, romanesco, acorn squash, baby bok choy, cilantro, cashew, basmati rice, navel orange-sesame sauce

Blueberry Yogurt Parfait

oats, local walnut, lemon and raisins

We gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!

Asian Salad

baby bok choy, daikon radish, broccoli, navel orange, pear, fried hand-pulled ramen, sweet chili vinaigrette

add chicken / add shrimp

Shrimp Ceviche Tostaditas (3)

jalapeno, cucumber, lime, cilantro, queso fresco, crema agria

Bone In Roasted Chicken

thigh or breast meat, romanesco, cherry tomatoes, pea puree, wild rice, lemon beurre blanc

Lemon Curd

meringue, basil gelee, navel orange

We gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!

Jamaican Snow

dry rum, mandarine, mint, cream, chocolate

Shrimp Sliders

radicchio castelfranco, sambal-lime aioli, cilantro

add garlic curry fries

Roasted Chickens & Spaghetti Squash

sweet peppers, zucchini, cherry tomato ragout, basil

Dark Chocolate Mousse

whipped cream, candied walnut

We gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!

January Julep

maker’s mark, fresh mint, shaved ice, local honey

Crab Cakes

arugula, soft boiled egg, pear, mandarine, parsnip fries, sweet chili vinaigrette

Buttermilk Fried Chicken

mash potatoes, seared greens + fennel, ranch dressing

Raspberry Tart

orange, mixed berries, whipped cream

We gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door!

The Revolver

whiskey, kahlua, burnt orange + orange bitters

California Baby Kale & Quinoa Salad

feta cheese, local raisins, carrot, toasted almond, shave brussel sprouts, apple cider vinaigrette

add chicken / add shrimp

Japanese Beef Curry

bistro filet steak, broccoli, potatoes, tatsoi, baby carrot, turnip, basmati rice, apple-honey curry sauce

Swedish Chocolate Cake

orange caramel sauce, mandarin, ice cream

We gladly acknowledge Eatwell Farm for delivering their amazing CSA box to our door--enjoy the break next week, Lorraine et al!

The Pepper Rose

vodka, rosemary, peppercorn, lemon, local honey

Fennel & Spinach Salad

strawberry, apple, mandarine, watermelon radish, rocket lettuce, leek, honey-greek yogurt dressing

add chicken / add shrimp

Grilled Flat Iron

roasted acorn squash, hasselback potato, sauteed greens, sage chimichurri

Carrot Cake from Scratch

cream cheese frosting, walnut

we gladly acknowledge Eatwell Farm for delivering their amazing CSA share box to our door

Kringle Cream Cocktail

rum, kahlua, coffee and cream

Asian Salad

napa cabbage, radicchio, bell pepper, daikon radish, mandarin, crispy ramen, sweet chili ginger dressing

add chicken / add shrimp

Chicken Roulade

cacao sausage stuffing, swiss chard, russian red kale, sweet potato, yellow onion, apple-honey gastrique

Chocolate Upside Down Cake

caramel-walnut sauce, mint whipped cream

we gladly acknowledge Eatwell Farm for delivering their amazing CSA share box to our door and the Barn & Pantry for providing the cacao cajun sausages

Winter Bourbon Cocktail

honeycrisp apple, lemon, local honey

optional: egg white cocktail

Radicchio Castelfranco & Arugula Salad

persimmon, prosciutto, shaved parmesan, pepita seeds, red wine vinaigrette

add chicken / add shrimp

Pepper-crusted Pork Chop

sweet potato puree, celeriac, beet and apple remoulade, pistachio-mandarin compote butter

Lemon-Blueberry Cupcakes

blueberry cream cheese frosting

we gladly acknowledge Eatwell Farm for delivering their amazing CSA share box to our door and inspiring our menu

The Gold Rush

pendleton, lemon, thyme, local honey

Charred Broccoli-Fennel Salad

huge rocket lettuce, baby spinach, sweet potato, radish, bleu cheese, red onion vinaigrette

add chicken / add shrimp

Beef-tip Stir Fry

bistro filet steak, baby bok choy, turnip, basil, basmati, fresh ponzu sauce

Almond Joy Pie

macadamia, chocolate-coconut whipped cream

we gladly acknowledge Eatwell Farm for delivering their amazing CSA share box to our door and inspiring our menu

Acorn & Pomegranate Rocket Salad

roasted acorn squash, arugula, pear, cucumber, pomegranate & ginger dressing

add chicken / add shrimp

Crispy Chicken Thighs

creamy sweet potato polenta, russian red kale, baby spinach, tomato chutney

Persimmon Cookie w/ Ice Cream

bourbon-star anise gastrique

we gladly acknowledge Eatwell Farm for delivering their amazing CSA share box to our door and inspiring our menu

Prickly Pear

silver tequila, ginger beer, local honey, lime

Avocado Devilled Eggs

crispy prosciutto, green onion

Pesto Salmon

israeli couscous, patty pan squash, zucchini, green beans, orange and red bell pepper

Buddha’s Hand Cupcakes

almond cream cheese frosting, blueberry sauce

we thank all the local farmers for providing us with such amazing produce this season and for becoming our dear friends

Watermelon Mint Margarita

silver tequila, local honey, lemon, pistachio-salt rim

Bánh mì Sliders

pulled pork, pickled daikon, carrot, shaved cucumber, sambal aioli

Linguine Florentine

fromage blanc, hazelnut, bacon, russian red kale, leek

add chicken / add shrimp

Cranberry-Orange Cheesecake

frangipane whipped cream

Lloyd’s Produce, Vue Family Farm, Pure Honey, Food Tree Field Farm

Autumn Spiked Cider

buffalo trace, honey-ginger syrup, lemon, cinnamon

Pulled Pork Nachos

pickled sweet peppers, spicy tomato jam, pepper jack cheese sauce

Bone-in Chicken & Butternut Risotto

russian red kale, persimmon, leek confit

Pumpkin Cheesecake

pistachio whipped cream

Lloyd’s Produce, R Schletewitz, Pure Honey, Food Tree Field Farm, Heritage Pantry, Ratzlaff Ranch

Strawberry Fields Mojito

silver rum, mint, basil, lemon, local honey

Butternut Enchiladas & Succotash

black eyed peas, white corn, grape tomatoes, coyote squash, chimichurri verde

Salmon Puttanesca & Gnocchi

green beans, kalamata, basil, roma tomatoes

Poached Pears

blueberry whipped cream, chocolate sauce, pistachio-graham crumble

Vue Family Farms, Lloyd’s Produce, Pure Honey, Food Tree Field Farm, V&M Farms

Tito’s vodka, blackjack plum, lemon, Cointreau, local honey

Couscous Salad

champion+daikon radish, crispy prosciutto, cucumber, cherry tomatoes, pistachio vinaigrette

Curry Pasta

pork sausage, penne, broccoli rabe, red grape, green onion, red and yellow bell pepper

add chicken / add shrimp

Lemon Cream Pie

almond crust, raspberry coulis

Vue Family Farms, Lloyd’s Produce, Pure Honey, Heritage Pantry, Il Fiorello

Cucumber Habanero Margarita

Corralejo tequila, lemon cucumber, lime, St. Germaine

Lloyd’s Popcorn

Mary’s extra virgin olive oil, parmesan, chives

Creamy Ravioli Pomodoro

burrata cheese, heirloom tomatoes, habanero, bacon

add chicken / add shrimp

Strawberry Crêpes

whipped cream, basil mint gelée, toasted almond

Toledo Farms, Lloyd’s Produce, Vue Family Farms, Heritage Pantry, Il Fiorello

Buffalo Trace, asian pear, lemon, honey, ginger beer

Melon Salad

tuscan, sweet & sour and indian melons, arugula, burrata cheese, prosciutto, toasted almonds, cranberry vinaigrette

Roasted Chicken & Spaghetti Squash

sweet peppers, zucchini, heirloom tomato ragout

Cast Iron Clafoutis

pistachio, dried cherries, bourbon plum glaze, ice cream

Chavez Farms, Lloyd’s Produce, Ahmad Farms, Vue Family Farms, Heritage Pantry, Pure Honey

Tito’s, peach, local honey, lemon, champagne float

Apple Salad

gravenstein, arugula, almonds, quinoa, cranberry, cucumber-champagne vinaigrette

add chicken / add shrimp

NY Steak Diane

fingerling potatoes, swiss chard, lunch box and jimmy nardello peppers, shallot-shiitake cream sauce

French Toast

peaches and ice cream

R. Schletewitz Farms, Lloyd’s Produce, Pure Honey,

Toledo Farms, Heritage Pantry

Grape Salad

flame, anon king and autumn grapes, arugula, goat cheese, tapenade, lemon-poppy seed vinaigrette

Herb-encrusted Mediterranean Chicken

eggplant, lunch box peppers, cherry tomato, suyo-long cucumber yogurt sauce

Pistachio Baklava

seasonal fruit, crème anglaise

R. Schletewitz Farms, Lloyd’s Produce, Vue Family Farm, Heritage Pantry

Heirloom Tomato Salad

burrata cheese, basil aioli, balsamic glaze

Honey Glazed Pork Chop & Stir Fry

Chinese long bean, eggplant, baby bok choy, bell pepper, orange plum sauce, ramen noodles

Blackberry Crêpe

ricotta, apricot jam, whipped cream

R. Schletewitz Farms, Toledo Farms, Vue Family Farm, Free Spirit Farm

lemon cucumbers, feta cheese, red onion, mint, champagne vinaigrette

Asian Garlic Noodles

bok choy, eggplant, shiitake mushrooms, carrots, thai basil, sweet peppers, sesame soy sauce add chicken / add shrimp

Grilled Swordfish & Vegetable Succotash

patty pan and summer squash,zucchini, cherry tomatoes, corn, basil pesto

LLoyd’s Farms, Chavez Farms, Toledo Farms, Vue Family Farm, Free Tree Field Farm, Davis Noodle City

Melon Salad

cantaloupe, honeydew, prosciutto, burrata cheese, arugula, candied almonds, white wine vinaigrette

“8oz Baseball Cut” Ribeye

sweet potato mash, chinese broccoli, jimmy nardello sweet peppers, garlic herb butter

Stone Fruit Upside Down Cake

pluots, apricots, whipped cream

LLoyd’s Farms, Chavez Farms, Vue Family Farm, R. Schletewitz Farms

Heirloom Tomato Salad

burrata cheese, basil aioli, balsamic glaze

Grilled Salmon & Vegetable Succotash

patty pan & summer squash, zucchini, cherry tomatoes, shishito pepper, corn, chimichurri sauce

Blackberry & Strawberry Tart

whipped cream, local honey

Toledo Farms, LLoyd’s Farms, Free Spirit Farms

Wild Berry Crostini (2)

boysenberry, blackberry, strawberry, loquats, goat cheese, local honey, crispy prosciutto

Pan Seared Sea Bass & Ratatouille

eggplant, zucchini, summer squash, cherry tomato, lemon butter sauce

Fig Tart

mascarpone whipped cream, balsamic glaze

Free Spirit Farms, Achmed’s Farms, Toledo Farms, LLoyd’s Farms, Chavez Farms

Mixed Green Salad

apricots, white peaches, goat cheese, candied walnuts, orange vinaigrette

Fried Rice

spring onion, carrot, peas, corn, bell pepper, market fresh egg

Farmer’s “Baseball Cut” Ribeye

fava bean puree, fingerling potatoes, green beans, cherry port sauce

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.

I 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’s Threshold Offensive Contribution by forwards ($TOC_F$), or defensemen ($TOC_D$), per minute, rather than league wide.

To 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 $$ \begin{aligned} GV_x &= \frac{1.5 G_x}{A_x + 1.5 G_x}, \\ AV_x &= \frac{GV_x}{1.5} \end{aligned} $$ 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.

The total offensive contribution of all forwards, $TOC_F$, is determined by

$$ TOC_F = \frac{\sum_{f \in T} G_f \times GV_T + A_f \times AV_T}{\sum_{f \in T} MP_f} \times OTV$$ 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, $f$.

The final formula to calculate $OGVT$ for each forward $f$ is, according to Awad, then $$ OGVT = G_f \times GV_f + A_f \times AV_f - MP_f \times TOC_F $$

Additionally, I wanted to get a sense for one player’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).

However, 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: $$ \begin{aligned} G_f \times GV_f + A_f \times AV_f &= G_f \times GV_f + A_f \times \frac{GV_f}{1.5} \\ &= \left( G_f + \frac{A_f}{1.5}\right ) \times GV_f \\ &= \left( G_f + \frac{A_f}{1.5}\right ) \times \left( \frac{1.5 G_f}{A_f + 1.5 G_f} \right) \\ &= \left( 1.5 G_f + A_f \right) \times \left( \frac{G_f}{A_f + 1.5 G_f} \right) \\ &= G_f. \end{aligned} $$ So, unless I’m misunderstanding Tom Awad’s definition of terms here:

A player’s OGVT is therefore:

OGVT = (G x GV) + (A x AV) - (MP x TOC)

Where G is the player’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.

I don’t quite understand how this first set of terms is relevant, as it essentially removes the direct value of a skater’s assists in the calculation of this catch-all offensive statistic.

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    # intermediate configuration. tweak to your needs.
    ssl_protocols TLSv1 TLSv1.1 TLSv1.2;
    ssl_ciphers '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';
    ssl_prefer_server_ciphers on;


    # to score better grades on
    #  https://observatory.mozilla.org/analyze.html?host=brege.org

    add_header Strict-Transport-Security "max-age=15768000; includeSubDomains; preload";
    add_header X-Frame-Options "SAMEORIGIN";
    add_header X-Content-Type-Options nosniff;
    add_header X-XSS-Protection "1; mode=block";
    add_header X-Permitted-Cross-Domain-Policies none;
    add_header Content-Security-Policy "default-src 'self';";
    add_header Referrer-Policy "no-referrer, strict-origin-when-cross-origin";

    # 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:

server {
    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 ($scheme != "https") {
        return 301 https://$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’t allow http://abc.brege.org to redirect to https://brege.org.

After some trial & error and searching around, I came up with the following to be placed in my Nginx server{...} block:

    add_header Strict-Transport-Security "max-age=15768000; includeSubDomains; preload";
    add_header X-Frame-Options "SAMEORIGIN";
    add_header X-Content-Type-Options nosniff;
    add_header X-XSS-Protection "1; mode=block";
    add_header X-Permitted-Cross-Domain-Policies none;
    add_header Content-Security-Policy "default-src 'self';";

Now I am receiving an “A+” from the observatory!

I also went to Google’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.

I 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.

Here I outline a way to do this in a more conservative manner.

Installation on development machine

1. 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

2. Clone repository

cd ~/build/
git clone git://github.com/brege/brege.org.git

New workflow for publishing an article

1. I once again use Hugo to create my article

cd ~/build/brege.org
hugo new post/new-way-forward-for-deploying-brege.org.md

2. 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’t even need to refresh the browser page whenever you save the file!

3. Run rm -r public/ ; hugo to remove the old and create the new public/ directory on the development machine.

4. Ship the changes to the production server (DO droplet) with rsync:

rsync -avP --delete --exclude=".well-known" 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/

5. Finally, commit the new article to GitHub:

git add content/post/new-way-forward-for-deploying-brege.org.md
git commit -m "Add article"
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).

dfox="~/Preview/firefox-developer/firefox --profile ~/.mozilla/firefox/7ahl24yk.default/'

I was able to launch Firefox Developer quickly enough. Unfortunately, I found it annoying that I couldn’t just type [Super Key] + “Fire” in GNOME and be on my way to browsing the web.

Adding 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:

Problem 1: Alacarte didn’t allow me to actually click “OK”. 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.

Solution: Create the .desktop file by hand. (Also, probably submit a bug report.)

In ~/.local/share/applications/firefox.desktop, I added the following lines:

[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.

I ran into an issue, however:

Problem 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.

Solution: Add StartupWMClass=Firefox to ~/.local/share/applications/firefox.desktop

I 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

My final file looks like this:

[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)

1. 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

2. Create 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.

For 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.

https://github.com/brege/brege.org

    location ~ ^/(?: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.

• In /etc/systemd/system/certbot.service:

[Unit]
Description=Let'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's Encrypt'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

brege.org is deployed with the following services:

• Namecheap - DNS Registrar
• Let’s Encrypt - Free SSL certificates
• Digital Ocean - Droplets for $5 a month

brege.org makes use of the following tools:

• Nginx - 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.

Next bit was deciding on a hosting provider. I gave Amazon S3 some consideration, since it’s practically free for a static site, but after playing around with their tools it seemed far too confusing to use. I thought I’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.

I selected the debian installation on the “Create Droplet” page and created a new ssh key:

ssh-keygen -t rsa -b 4096 -C "wyatt@brege.org"

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.

This gets added to /root/.ssh/authorized_keys on your DO droplet. I added another user on my droplet so I wouldn’t always be logging in as root. You can copy this key from your workstation to the user’s home directory on your droplet via

ssh-copy-id -i ~/.ssh/do_rsa newuser@ip.of.my.droplet

DNS settings can be confusing. Setting “Custom DNS” in Namecheap and setting the nameservers to DO’s nameservers was simple enough. Setting records on namecheap is kind of annoying. On DO it is really intuitive to set up records.

Nginx

I’ve been using nginx on my personal home server and quite like its configuration and speed.

sudo apt-get install nginx

I’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’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/.

I removed the default site configuration file installed on debian.

rm /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:

server {
    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.

Link the new configuration file and restart nginx:

sudo ln -s /etc/nginx/sites-available/brege.org /etc/nginx/sites-enabled/
sudo systemctl restart nginx.service

Let’s Encrypt

In /etc/nginx/letsencrypt.conf, I have:

location ^~ /.well-known/acme-challenge {
    alias /var/lib/letsencrypt/.well-known/acme-challenge;
    default_type "text/plain";
    try_files $uri =404;
}

After making any changes to your nginx configuration, restart the service:

sudo systemctl restart nginx.service

We need to generate a free SSL certificate from Let’s Encrypt. I followed the instructions on https://certbot.eff.org/#debianjessie-nginx to install certbot on Debian Jessie.

As root, I ran

certbot certonly --webroot -w /usr/share/nginx/brege.org -d brege.org -d www.brege.org

and completed the wizard. YMWV

Hugo

Since I’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.

First, 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:

cd ~/
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

export PATH=$PATH:/usr/local/go/bin
export PATH=$PATH:/opt/go/bin

Next, install Hugo via git:

export GOPATH=/opt/go/bin
go get -v github.com/spf13/hugo

More information available here.

Checkout https://themes.gohugo.io/ to see if there’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.

The workflow is typically:

1. Creating a new post

hugo new post/hello-world.md

2. Adding what I want to say with simple markdown format in content/post/hellow-world.md after the +++ ... +++ front matter.

3. Running 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.

4. Copying the generated public/ folder over to the document root.

sudo rsync -avP public/ /usr/share/nginx/brege.org/

5. 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.

Putting the source of this site on github might be even better. I’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.

Update: I am getting closer to implementing my initial thoughts here: https://brege.org/post/new-way-forward-for-deploying-brege/

phone calls

spam is out of control. if you’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.

socials

fangman socials

*dies*

i rarely open instagram or linkedin unless i am nudged to do so by email. response timescales are on the order of ~weeks or ~months.