Vegan

Perry Vinegar Chef: Wyatt Brege Yield: 1 gallon Ingredients 5 lbs Pears, very ripe 1/2 gal Water Directions Wash, then dice the pears and place in a sanitized glass vessel (stems and seeds are fine) Smoosh with a potato masher or wooden pestle Add water to one inch below the rim of the vessel. Cover with a thin cloth secured with a rubber band and leave in a stable, dark place Check on carbonation and water level daily for 2-4 weeks, as the liquid transforms into perry (pear cider) Strain the cider after carbonation has ceased. Use a 36"x36" flour cloth to press the remaining cider out of the mash. Discard the mash, and transfer the liquid to a clean vessel, topping off with water to 1 gallon Ferment for 6-12 weeks. A pellical will form within the first 1-2 weeks, which can be saved for use in kombucha (this is the “SCOBY”) Vinegar: you can pasteurize the vinegar by boiling it. You can remove the sedimentation by carefully tipping the vessel into another so as to not disturb it. This trub is fantastic for homemade bread. Notes This recipe is for a farmhouse style perry, using the natural yeast present on the skins of the pears, and is ideal when a storm knocks a bunch of pears off the tree. This can attract fruit flies—be mindful of the location and climate you are fermenting in, especially during the vinegar formation phase. You can mitigate some of this with a carboy and airlock system found at home brew stores. To speed up this recipe: blitz the pears with a blender add up to 1 Cup granulated sugar add a champagne yeast packet during the cider formation phase add 1-2 Cups of live-culture apple cider vinegar at the vinegar phase I recommend only doing the last two steps if these components are available to you. They are the laziest but most efficient production boosts. The second option, adding sugar, is ideal if you’re planning on pickling with the vinegar.

House Pickle Chips Chef: Wyatt Brege Yield: 22 Quarts Ingredients 1 Gallon Water 1 Gallon Apple Cider Vinegar 2 Cup Kosher Salt 2 Cup Sugar, granulated 4 oz Black Peppercorn 15 ea Bay Leaves 4 oz Pickling Spice 1 Case Pickling Cucumbers (25#’s?) 1 Cup Garlic, crushed 4 oz Dill, whole Directions Bring the first seven ingredients to a boil In layers, add the produce to an 18 Quart Cambro container ...

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

Tomatillo Salsa Chefs: Wyatt Brege, Victor Sanchez Yield: 4 Quarts Ingredients 5 lb Tomatillos 5 ea Jalapenos 5 ea Garlic Cloves 1 Tbsp House Seasoning 1 pinch Cumin, ground Directions Lightly roast the tomatillos (skins removed) in a large saute pan until tender Roast the jalapenos on the slotted grill until lightly charred, then remove the skins and stems Puree all ingredients in the blender until smooth

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.

Chimichurri Chef: Wyatt Brege Yield: 2 1/2 Cups Ingredients 2 Cup Extra Virgin Olive Oil 1 Cup Parsley, chopped 1/3 Cup Red Wine Vinegar 1/4 Cup Garlic, chopped 1 bunch Margoram 2 Tbsp Crushed Red Pepper tt Salt and Fine Black Pepper Directions Chop the herbs, then mix with remaining ingredients in a mixing bowl.

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. ...

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.

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. ...

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 Jalepenos Chef: Wyatt Brege Ingredients 8 Quart Sliced Jalepeno 1/2 Gallon Water 1/2 Gallon Apple Cider Vinegar 1 Cup Sugar 1/2 Cup Kosher Salt 6 ea Dry Bay Leaves 2 oz Black Pepper Corns Directions Slice the jalapenos with the mandolin and place in 8 Quart container. In a 6 Quart pot, bring the rest of the ingredients to boil. At boil, directly transfer the pickling liquid into the jalapenos through a chinois. ...

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.

Pickled Sweet Peppers Chef: Wyatt Brege Yield: 12 Quarts Ingredients 1 case Sweet Peppers 12 ea Jalepeno 1 gallon Champagne Vinegar 1 gallon Water 1 quart Sugar 1 Cup Kosher Salt 4 finger Fresh Ginger 1/2 Cup Garlic Clove (crushed) 1 bunch Parsley Directions In a large stock pot, add the vinegar, water, salt and sugar and bring to a rolling boil. Slice the sweet peppers into rings, the ginger into medallions, and rest of the produce keep whole and mix into a 12 or 18 Quart container. ...

Roasted Corn Chef: Wyatt Brege Yield: 1 quarts Ingredients 5 ears Corn 2 Tbs Olive Oil 1 tsp Salt 1 tsp Fine Black Pepper 1 tsp Spanish Paprika Directions Cut corn kernels off of ears. In a mixing bowl, combine all ingredients. Oil a 1/2 sheet tray. Cook in salamander until lightly roasted.

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.

Thousand Island / Awesome Sauce Chef: Wyatt Brege Ingredients 1 1/2 Quart Mayonaisse 2 Cup Ketchup 1 Cup Yellow Mustard 1 Cup House Pickle Juice Directions In a medium mixing bowl combine all ingredients until smooth.

Tomato Jam Chef: Wyatt Brege Yield: 2 Cups Ingredients 4 lb Tomato Scraps (no seeds) 1/2 Cup Granulated Sugar 1/2 Cup White Wine Vinegar tt Sallt and Cracked Black Pepper 1 packet Fruit Pectin (optional) Directions Quarter and remove the seeds from the tomatoes. Roughly chop the seeded tomato and place in 6 quart sauce pot. Add the vinegar, sugar and seasonings. Place the proto-jam on the flat top grill for 1 hour. Break down the tomatoes with a potato masher. (Optional) Add the pectin and let dissolve for 10 minutes. Cool in a 200 hotel pan in the fridge, then store in deli containers. ...