Ginger Sesame Vinaigrette 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: Puree all ingredients except the sesame oil in the blender until smooth While the blender is still running, slowly trickle the sesame oil to emulsify Notes: Optionally, a few limes can be squeezed into the dressing
Thai Peanut Sauce 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: In a 6 quart sauce pot on medium heat, bring all ingredients to a whisp and whisk
Asian Brown 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.
Pickled Daikon and Carrot 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. ...
Sriracha Aioli 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.
Sweet Chili Glaze 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.