French Toast Soak 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 In a large mixing bowl, whisk together wet ingredients until thoroughly combined 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 ...
Pancake Batter 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 In a large mixing bowl, whisk together wet ingredients until thoroughly combined Add the dry ingredients to the mixture, whisking just until the clumps are gone. Do not over whisk ...
Croutons 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. ...
Flour Dredge 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
French Toast Batter 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.
Fried Chicken Dredge 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.
Garlic-Parmessan Cream Sauce 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. ...
Hollandaise 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. ...
Mac n Cheese Sauce 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.
Ranch Dressing 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.
Red Wine Vinaigrette 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.
Vegetable Stock 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.