Vegetarian

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. ...