Gluten-Free

Roasted Salsa Chefs: Wyatt Brege, Patty Pereira Ingredients 10 ea Hot House Tomato Butts 1 ea Large Yellow Onion 1 ea Fresh Jalepeno 12 ea Garlic Cloves 1 Tbsp Canola Oil tt Salt and Pepper 1 Bunch Cilantro Directions Roughly chop the vegetables and place on an oiled half sheet tray. Place in salamander until mushy. In a 4 Quart container, use the immersion blender to grind the vegetables and cilantro to a rough but small chunky consistency. Season with salt and pepper.

Salsa Verde / Tamatillo Salsa Chef: Wyatt Brege Yield: 4 Quart Ingredients 5 pounds Tamatillo 4 each Garlic Cloves 5 each Jajapeno tt Salt and Black Pepper tt Ground Cumin Directions Peel and wash the tamatillos. Roast them with the jalapenos in a cast iron until soft. Puree all ingredients but the cumin in the Ninja blender attachment until smooth. At the end, lightly add the cumin to desired taste. (You do not want it to be powerful like chili or ranchero sauce, but subtle for a little extra depth.)

Salsa, Chunky Chef: Wyatt Brege Ingredients 2 pounds Cherry Tomatoes 3 each Garlic Cloves 1 each Poblano Chili, roasted 1/2 each Yellow Onion (bruinoise) 1/2 bunch Cilantro Directions Roast the poblano over the slotted grill or six-burners. When the skin is blackened, but before it whitens to ash, add In a 200 hotel pan, add the cherry tomatoes, a little salad oil and cook in the salamander until roasted. With the garlic and poblano, lightly blend the ingredients until chunky. Fold in the onions and roughly chopped cilantro.

Sauerkraut Chef: Wyatt Brege Yield: 2 1/2 Quart Ingredients 4 ea Green Cabbage, Large tt Salt Directions Sanitize a large mixing bowl, chef knife, cutting board, 8-Quart container, Cambro 1/6 pan lid, and a clean deli container and lid with sanitizer water. Wash hands and forearms thoroughly. Shred the cabbage but discard the hearts. After each half-head of cabbage cut, add to mixing bowl and sprinkle generously with kosher salt. Continue until all cabbage is processed. ...

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.

Wild Berry Vinaigrette Chef: Wyatt Brege Yield: 7 Cups Ingredients 2 Cup Canola Salad Oil 2 Cup Honey 1 Cup House Chardonnay Wine 2 Cup Fresh Mixed Berries 1 Tbsp Dijon Mustard 1 tsp Kosher Salt 1 tsp Fine Black Pepper 1 Tbsp Shallots, bruinoisse Directions In the food processor, add all ingredients besides the canola oil. Blitz with the immersion blender, then slowly trickle in the oil to emulsify. ...