Vegetarian

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.

Sauerkraut Chef: Wyatt Brege Yield: 2 1/2 Quart Ingredients 4 ea Green Cabbage, Large tt Salt Directions Sanitize a large mixing bowl, chef knife, cutting board, 8-Quart container, Cambro 1/6 pan lid, and a clean deli container and lid with sanitizer water. Wash hands and forearms thoroughly. Shred the cabbage but discard the hearts. After each half-head of cabbage cut, add to mixing bowl and sprinkle generously with kosher salt. Continue until all cabbage is processed. ...

Sweet Chili Glaze Chefs: Wyatt Brege, Ryan Fleener Ingredients 2 Bottles Mae Ploy Sweet Chilli Sauce 2 Tbs Honey 2 Cup Orange Juice Directions Whisk ingredients in a large saute pan. Place pan on low heat and reduce sauce by a third.

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. ...

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. ...