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. 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.

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 While the blender is still running, slowly trickle the canola oil to emulsify ...

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

Balsamic Vinaigrette 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.

Champagne Vinaigrette 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. ...

Chardonnay Vinaigrette 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. ...

Chimichurri 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.

Citrus Gremolata 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

Fresh Marinara 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. ...

Green Onion Gremolata 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.

Honey Dijon Mustard 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.

House Pickles 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. ...

Lemon Vinaigrette 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.

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.

Pickled Red Onions 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.

Pickled Sweet Peppers 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. ...

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.