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. ...