Biscuits 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: In a large mixing bowl, whisk together dry ingredients until thoroughly combined 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 ...
Coleslaw Dressing 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: Mix all ingredients in a large mixing bowl with a whisk Combine the sauce with approximately 5 lb shredded green cabbage and 2.5 lb shredded red cabbage then mix ...
Pulled Pork 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: Break down the pork butt into 3"x3"x3" cubic pieces Add the pork butt to the large stock pot, fill with water and add the seasoning ...
Thousand Island, Classic/Chunky 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: Mix all ingredients in a large mixing bowl with a whisk
Avocado Deviled Egg 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. ...
B.L.T. Deviled Eggs 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. ...