Pancake Batter Chefs: Wyatt Brege, Patty Periera Yield: 3 Quarts Ingredients: 2 ½ Quart Whole Barista Milk (not raw) 3 ea Eggs, whole ½ Cup Coconut Sugar 4 Cup Organic Flour 2 Tbsp Baking Powder 1 tsp Kosher Salt Directions: In a large mixing bowl, whisk together wet ingredients until thoroughly combined Add the dry ingredients to the mixture, whisking just until the clumps are gone. Do not over whisk ...
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 ...
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 ...
Pulled Pork Chef: Wyatt Brege Yield: 1.5-2x’s 8 Quarts Ingredients: 2 ea Pork Butt, large ½ Cup Granulated Onion ½ Cup Granulated Garlic ½ Cup Chili Powder ½ Cup Paprika ½ Cup Kosher Salt ½ Cup Black Pepper 5 ea Bay Leaves 2 Cup Dark Beer Directions: Break down the pork butt into 3"x3"x3" cubic pieces ...
Quiche Chef: Patty Pereira Yield: 7 ea quiches Ingredients: Crust base - Yield: 3-4 quiche 6 Cup Organic Flour 1 Pound Cold Raw Butter, 1" cubed 1 ½ Cup Cold Water Egg base - Yield: 1 quiche 2 Quart Egg Yolk, liquid 2 Quart Whole Barista Milk (not raw) ½ Tbsp Kosher Salt 1 tsp Black Pepper Directions: Prepare the crust by mixing the Flour and Butter in the stand mixer with the spade beater attachment, then, add ⅔ of the water to begin forming the dough, slowly adding additional water until a smooth dough forms ...