Dairy-Free

Perry Vinegar Chef: Wyatt Brege Yield: 1 gallon Ingredients: 5 lbs Pears, very ripe 1/2 gal Water Directions: Wash, then dice the pears and place in a sanitized glass vessel (stems and seeds are fine) Smoosh with a potato masher or wooden pestle 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 Check on carbonation and water level daily for 2-4 weeks, as the liquid transforms into perry (pear cider) 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 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”) 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. ...

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

House Pickle Chips 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: Bring the first seven ingredients to a boil In layers, add the produce to an 18 Quart Cambro container ...

Pineapple Salsa 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: Small dice all the produce, then mix in a medium sized mixing bowl until thoroughly combined

Pomegranate Vinaigrette 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: Puree all ingredients except the olive oil in the blender until smooth ...

Tomatillo Salsa 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: Lightly roast the tomatillos (skins removed) in a large saute pan until tender Roast the jalapenos on the slotted grill until lightly charred, then remove the skins and stems Puree all ingredients in the blender until smooth