Vegetarian

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

Croutons Chefs: Patty Pereira, Wyatt Brege Ingredients 1 bag Ciabatta Rolls 1/2 Pound Melted Butter 1/4 Cup Chopped Garlic tt Salt tt Pepper Directions Melt the butter and wipe spread some on bottom of pan. Cut bread in cubic inches and place on sheet tray(s). Add garlic into melted butter. Poor garlic butter over bread and season. Work the bread and seasoning together for even coverage. Bake in a 350 degree F oven for 20 minutes. ...

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. ...

Fry Seasoning Chef: Wyatt Brege Yield: 2 quarts Ingredients 1 Cup Onion Powder 1 Cup Granulated Garlic 1 Cup Corriander Seed Powder 1 1/2 Cup Kosher Salt 2 1/4 Cup Chilli Powder 3/4 Cup Fine Black Pepper 1 C Granulated Sugar Directions Thoroughly combine ingredients in a medium sized mixing bowl. Store in a two 1 Quart containers.

Garlic Herb Butter Chef: Wyatt Brege Yield: 1 Log Ingredients 1 Pound Butter, semi-soft 1 bunch Tarragon 1 bunch Parsley 3 bunch Chives 1/4 Cup Garlic, chopped tt Salt and Black Pepper Directions Finely chop the herbs. In the Kitchen Aid mixer with the paddle attachment, whip the butter, herbs and seasoning at medium high speed until all ingredients are smoothly combined. Scoop the contents onto plastic wrap and roll into a tight log.

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 Goddess Chefs: Matt Andrews, Wyatt Brege Yield: 1 quarts Ingredients 1 Quart Mayonaisse 1 Bunch Chive 1 Bunch Tarragon 1 Bunch Parsley tt Salt and Pepper Directions Add all ingredients to a 4 Quart Container. Blend with immersion blender until the mayonnaise turns green. Season.

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.

Honey Dijon Mustard Chef: Wyatt Brege Yield: 3 Quarts Ingredients 32 fl oz Dijon Mustard 3/4 jug Honey 2 Cup Yellow Mustard Directions Mix in a bowl with a whisk.

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. ...

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.

Parsnip Puree Chef: Wyatt Brege Ingredients 5 ea Parsnip Heavy Cream tt Salt Directions Peel parsnips and dice to 1/2 inch sizes. In a small 2 quart stock pot, add parsnips and poor Heavy Whipping Cream into to the pot so the parsnips are fully submerged. Cook on low heat until parsnips can be crushed easily with a metal spoon. Blend the parsnips and cream into a puree with a blender and ladle, food processor, or an immersion blender. Season with salt. ...

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. ...

Ranch Dressing Chef: Wyatt Brege Yield: 6 Quarts Ingredients 1 Gallon Mayonaise 2 1/2 lb Sour Cream 1 Quart Buttermilk 1 1/2 bunch Fresh Dill 4 Tbs Salt 3 Tbs Onion Powder 2 Tbs Garlic Powder 1 Tbs Fine Black Pepper Directions Whisk wet ingredients in a large mixing bowl until thoroughly combined. Remove dill fronds from main stem and chop them. Add dry ingredients and dill to wet mixture and whisk thoroughly.

Red Wine Vinaigrette Chef: Wyatt Brege Yield: 6 Cups Ingredients 2 Cups Honey 2 Cups Red Wine Vinegar 2 Cups Canola Oil 1 Tbsp Dijon Mustard 1 tsp Kosher Salt 1 tsp Fine Black Pepper 1 Tbsp Garlic, chopped Directions In a 4-Quart container, add all ingredients besides the canola oil. Blitz with the immersion blender, then slowly trickle in the oil to emulsify. Store in 5-Cup squeeze bottles.

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.