Gluten-Free

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. ...