Mediterranean

Honey Balsamic Vinaigrette Chef: Wyatt Brege Yield: 2 Quarts Ingredients 2 ¾ Cup Balsamic Vinegar 1 Cup Honey 2 Tbsp Dijon Mustard 2 oz Red Onion 6 ea Garlic Clove 1 ½ tsp Black Pepper 1 ½ tsp Kosher Salt 2 ½ Cup Canola Oil Directions Add all ingredients except canola oil to the blender and blend until smooth While the blender is still running at medium speed, slowly trickle in canola oil to emulsify ...

Pesto Aioli Chef: Wyatt Brege Yield: 6 Quarts Ingredients 1 bn Basil leaves (approx. 1 quart unpacked or cut) 1/2 Cup Garlic Clove 1 Cup Extra Virgin Olive Oil 1 ea Lemon (juice + zest) 1 Handful Baby Spinach 1 Cup Water 1 Gallon Mayonnaise Directions In the blender, puree all ingredients into a pesto minus mayonnaise until smooth Whisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined ...

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.

Basil Pesto Chef: Wyatt Brege Yield: 1 Quart Ingredients 2 Bunch Basil 8-10 clove Peeled Garlic 3 Cup Extra Virgin Olive Oil 1/4 Cup Seasonal Tree Nuts (shelled whole) 1/4 Cup Grated Parmesan tt Salt and Black Pepper Directions In a medium sized mixing bowl, combine the ingredients (sans parmesan) with the immersion blender. Fold in the parmesan. Store in 1 Quart deli container. Notes It is important to use actual extra virgin olive oil and not pomace or salad oil. The bite of the olive is a key flavor component of pesto.

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. ...

Garlic-Parmessan Cream Sauce Chefs: Matt Andrews, Wyatt Brege Ingredients 1/2 Gallon Heavy Wipping Cream 1/2 Cup All-Purpose Flour 1/2 Cup Unsalted Butter 2 Cup Grated Parmessan 1/3 Cup Pureed Garlic Confit 1/2 Tbsp Fine Black Pepper 1 Tbsp Kosher Salt Directions Melt Butter in a 4 Quart pot over medium-high heat. Whisk in flour to create a blonde roux. Add 1/3 of cream to the roux and thicken. Add 1/3 of cream and bring up to heat. Add the Parmesan and garlic puree. Add remaining 1/3 of cream and bring up to temperature. Season with salt and pepper and place in a Baine-Marie insert. ...

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.

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.