Instructions

1. Preheat oven to 350 degrees. Grease a 9' x 5" bread loaf pan.
2. Whisk eggs in a large bowl.  Add pumpkin puree, oil, sugar and vanilla. 
   Mix well.
3. Mix flour, spices, baking powder, baking soda and salt in a separate bowl.
4. Gradually add wet ingredients to dry ingredients. Blend together into a batter and pour into a loaf pan.
5. In a separate bowl, mix together ingredients for topping.
6. Sprinkle topping mix evenly across the top of the batter.
7. Bake in oven for one hour. Cool for 15 minutes before serving. Best served with warm cider on a cool fall morning.
   
   
   
   

Instructions

1. Caramelize the onions - Remove dry outer layer of onions, split in half then julienne. Heat a large skillet on medium heat. Add oil, then onions. Allow to caramelize, stirring every two minutes, until the onions are dark, like the color of mahogany. Season with salt and pepper. Allow to cool slightly while you prepare the rest of the ingredients.
2. Preheat oven with pizza stone to 450°. If you do not have a pizza stone, you can use a heavy bottom cookie sheet.
3. Assemble the flatbread - Lay out flatbread and evenly sprinkle Parmesan and Mozzarella Cheese, going all the way to the edges.
4. Next, evenly spread caramelized onions over cheese, followed by the figs, bacon and goat cheese.
5. Bake flatbread in the pre-heated oven for approximately for 6-8 minutes, or until crispy. Remove from oven and place on a cutting board. 
6. Cut flatbread into even pieces and transfer to serving plate. Sprinkle arugula over flatbread then drizzle with aged balsamic before serving.

Instructions

For the Fig Jam

1. In a large saucepan, combine figs, sugar, lemon juice, and zest.

2. Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for about 1 hour, stirring occasionally.

3. Remove the cover, and with a candy thermometer cook to 220-degrees F.

4. Funnel jam into prepared jars, leaving 1/2 inch. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes. When time is up, remove jars and place them on a folded kitchen towel to cool. When jars are fully cool, remove rings and test seals. Sealed jars are shelf stable.

For the Walnut Crust

1. Blend the two ingredients until it starts to slightly release the nut oil.

2. Pull mixture out of the blender and place in 5-inch tart shells. Press the sides and base to form a tight tart shape.

For the Simple Bourbon Custard

1. In a heavy saucepan combine the egg yolks, sugar, flour, and salt. Beat until the mixture is pale yellow in color.

2. Place over low heat and slowly stir in the warm milk. Cook, stirring constantly, until custard thickly coats a wooden spoon, about 5 minutes.

3. Immediately pour the custard into the prepared walnut crust shells and freeze for about 1-2 hours.

Assembly

1. Pull the tart shells out of the freezer and carefully remove from the molds. Spread the fig jam lightly on top.

2. Adorn the top with fresh figs and brie cheese.

3. Place the dessert in the center of a plate and drizzle the top with aged balsamic glaze and honey. Serve.

Instructions

1. Preheat oven to 350.
2. Prepare one pound of penne pasta according to the manufacturer’s directions and set aside.
3. In a mixing bowl, combine squash, oil, cinnamon, nutmeg, salt and pepper. Toss to combine. Place squash on a sheet pan and roast in the oven until tender.
4. In a large saucepan melt butter and sauté with garlic until tender, but not
   brown. Slowly stir in heavy cream and goat cheese. Add 1 chopped fresh sage. Bring to just below simmer and add the roasted squash and cooked pasta. Mix to incorporate.
5. Serve in warmed pasta bowls, topped with crushed candied walnuts and a
   pinch more of fresh sage.

Instructions

1. Preheat oven to 350 degrees.
2. Cut bread into cubes and bake until slightly crispy.
3. Heat up heavy cream and vanilla extract until warm.
4. In a separate bowl combine egg yolks and sugar.
5. Pour warm cream over egg mix and sugar and whisk until everything is combined.
6. Pour mixture over bread cubes and mix together and let rest until the bread soaked up all the liquid.
7. Pecan pie filling: mix all ingredients together and add mixture to bread pudding.
8. Place bread pudding into a greased square cooking dish and cover with foil. Bake for 30 minutes to 1 hour until bread pudding is firm. Uncover and let cool to serve.  

Instructions

For The Tomato Soup:

1. In a heavy bottom sauce pot, add the olive oil on medium heat. Add your garlic, onions, and sauté until translucent.

2. Next, add your tomatoes, vegetable stock, and bring to a simmer. Stir frequently to avoid it sticking to the pot. Allow to cook for 20 minutes.

3. Add your basil and allow to simmer another 10 minutes. Add
the mixture to a blender and blend until smooth (works in smaller batches). Season each batch with more salt if needed.

Note: If not using immediately separate the soup into container and cool in fridge. This will last one cooled for 5 days. If you wish to store it in the freezer, be sure to use a seal tight container and it will hold up to 3 weeks.

For The Caramelized Apple Aioli:

1. In a small saucepan, heat the butter up until it is melted. Add apples
and cook on medium high heat until they start to brown.

2. Once brown, add the brown sugar, salt and cinnamon. Cook until apples are very soft and broken down.

3. Once the mixture has cooled, blend until smooth and mix with the
mayonnaise.

Assembly:

1. Spread room temperature butter on both sides of the marble rye and toast in a medium frying pan over medium low heat. Turn over when golden brown and crispy and repeat on other side.

2. Once the bread is crisp, spread the caramelized apple aioli on the bread. Slice the duck breast thinly and place on top, place the provolone on top, and broil in the oven until the cheese is just melted.

3. Slice the pickles thinly lengthwise and place on top. Finish with the alfalfa sprouts and the other slice of bread. Slice in half on a bias and enjoy!

Instructions

For the Crispy Brussels Sprouts:

1. Preheat oven to 400 degrees.

2. Toss quartered Brussels sprouts in a mixing bowl with oil,
salt, and pepper.

3. Place ingredients on a greased sheet tray and roast for 20
minutes.

4. After 20 minutes, check to see if sprouts are golden brown and crispy.
If not, stir and bake more; checking every 5 minutes until desired texture.

For Washington Apple Butter :

1. Place butter in sauce pan and let simmer on medium low until golden brown; add all other ingredients.

2. Increase to medium heat and let simmer until 1/3 of liquid has evaporated, stirring occasionally.

3. Once reduced, place in blender and blend on high until completely silky smooth, then continue pureeing for an additional minute. Store and chill immediately.

For Maple Cider Reduction:

1. Heat bourbon on medium heat in sauce pan and let reduce until alcohol smell is gone.

2. Add syrup and cider. Let reduce by half. Store and chill.

For Bacon Lardons:

1. Place bacon in sauce pan and cook on medium low heat, stirring frequently.

2. Continue to cook until all fat is rendered and bacon is a deep golden brown. Strain fat into bowl then reserve or discard. Place on paper towel to collect excess fat.

Assembly:

To execute this dish, prepare the apple butter, bacon lardons, and maple cider reduction beforehand. Once the Brussels sprouts are fully cooked, either swoosh a generous dollop of apple butter underneath the Brussels sprouts on a plate, or serve on the side. Scatter the bacon over top and garnish with your reduction.

Instructions

1. Preheat oven to 350 degrees.

2. Carefully cut pumpkin in half and scoop out the seeds.. Coat in olive oil, salt and pepper. Place pumpkin halves, inside down, in a roasting pan. Add a half a cup of water to the pan and roast in oven for 30 minutes or until tender. Take out of oven and set aside to cool.

3. Slice thin strips of pancetta and lay on a parchment paper-lined pan. Cook in oven until golden brown and crispy, approximately 15 minutes at 350 degrees. Pull out and set aside to cool.

4. When pumpkin has cooled enough to touch, using a spoon separate the pumpkin from the skin. In a food processor, puree the pumpkin until smooth.

5. In a medium pot bring 2 cups water to a boil. Add 1 cup of grits and 2 cups of pumpkin puree, while constantly stirring. Reduce heat to medium-low, cover and cook 7-10 minutes. Depending on the water content of the pumpkin, adding more water may be necessary. The grits should have a thick but fluid consistency.

6. Steam Brussels sprouts until tender. Toss in extra virgin olive oil, salt and pepper.

7. While Brussels are steaming, add olive oil to a medium sauté pan over medium high heat, and add halibut fillets. The halibut will release from the pan when it is ready to turn over. Cook approximately 5 minutes on both sides, or until desired doneness.

8. Put a large dollop of grits in the center of the plate and add the halibut, Brussels sprouts, and pancetta. Garnish with fresh micro greens before serving.

Instructions

To Roast Squash:

1. Preheat oven to 350 degrees.

2. Peel, seed, and coarse chop butternut squash.

3. Place squash in mixing bowl and toss with ½ of the oil, cinnamon, nutmeg, and season w/ salt & pepper.

4. Layout on roasting pan and place in oven and roast for 20 minutes.

To Make the Soup:

1. Using a thick bottom sauce pan over medium heat, add remaining olive oil, onions, butternut squash, & brown sugar.

2. Cover pan, reduce heat to low, and allow to slow cook for 15 minutes.

3. Add garlic, vegetable stock, bring to boil and cook until squash is soft.

4. Add peeled, seeded & coarse chopped pear, return to heat and cook until pear is soft.

5.Remove from heat, place ingredients into blender in batches, and puree until smooth.

6. Place pureed soup into a clean sauce pan, add heavy cream, bring to simmer, adjust seasoning with salt & pepper.

7. Add lemon juice, and chopped sage. Serve.

Instructions

1. Place acorn squash on sheet pan with small amount of olive oil drizzled on them and roast in 350-degree oven for approximately 30 mins.

2. Prepare filling. Sauté onion and garlic in small amount of olive oil. Add white wine. Add remainder of vegetables and herbs. Simmer for 15 minutes on medium heat.

3. Place your prepared couscous on plate. Place roasted acorn squash in center. Fill with your vegetable mixture. Garnish as you like. Serve.

Instructions

For the Sable Dough:

1. Mix all the ingredients together until a soft dough forms.

2. Roll out and set the dough into the bottoms of 10, 4-inch round forms. Chef recommends a Flexipan.

3. Bake the Sable Dough for 10 minutes at 350 degrees.

For the Maple Cake:

1. Boil the Vermont maple syrup with the brown sugar, then add the butter. Let the sugar and butter mixture cool.

2. Next, add the eggs and flour. Mix thoroughly.

3. Pour the batter onto the Sable and bake for 30 minutes at 350 degrees in a convection oven, or 375 degrees in a traditional oven.

4. Let the cakes cool and unmold. Enjoy!

Instructions

1. Sauté garlic and shallots in butter until translucent.

2. Add the stock and the half and half and bring to boil, slowly add the cornmeal in a steady stream, stirring constantly.

3. Turn down to simmer and stir constantly until the cornmeal pulls from the side of pot or for about 20 minutes.

4. Remove the pot from the heat and add the cheese and green chile, stir in vigorously. Season to taste with salt and pepper.

Instructions

1. Mix all ingredients together.

2. Refrigerate for one hour

3. Form into little bars compressing it with some parchment paper.

4. Refrigerate for up to 1 week or freeze. 

Instructions

1. Preheat oven to 325.

2. Place all ingredients except doughnuts and croissants into a large bowl and mix together till all in incorporated and smooth

3. In another larger bowl place croissants and doughnuts in an equal portion (or just use one type of pastry) and mix together

4. Ladle custard mix over the croissants and doughuts just to cover the top, and let stand 3 minutes.

5. Fold mixture together to ensure all is saturated and place into baking dish.

6. Once mix is in the dish, ladle more liquid over to fill any areas that are open

7. Place in oven at 325F and bake until top is golden brown and firm to the touch. Baking times will vary based on size of dish that is being used. Let stand for 10 minutes before serving.

Instructions

1. In a mixing bowl add the flour and butter and blend the ingredients until you get a sandy texture.

2. Add the sugar, the egg, and the salt.

3. Knead and fold the dough, then shape it into a flat brick, wrap in plastic and refrigerate for 2 hours or more. Remove and let sit approx. 10 minutes.

4. Peel and core the apples then cut them into quarters.

5. In a hot ungreased frying pan or an ovenproof deep cake dish, add a little water to the caramel sugar, then the butter, and stir until melted. 

6. Arrange your apple quarters in a circle, vertically so they cover the entire pan.

7. Place frying pan back on low heat and cook the apples for 20 to 25 minutes.

8. Roll out your pastry to about 1/4 of an inch and cut it into a circle slightly larger than the pan.

9. Place it over the pan and tuck in the edges.

10. Bake in oven at 425ºF for 30 minutes (or until pastry is crisp and crusty).

11. Once cooked, place a board or a plate on top of your pan, and using both hands, flip over so the tart is upside down.

12. Remember to always serve warm, with a dollop of vanilla ice cream if you wish.

Instructions

1. Preheat oven to 350 degrees and grease a 9 x 13 baking pan.

2. In a medium bowl combine the eggs yolks, milk, vanilla extract, and melted butter. Stir until combined.

3. Add in the cornmeal, flour, sugar, baking powder, and salt. Stir until just combined.

4. In a separate bowl, beat the egg whites until stiff peaks form.

5. Fold into cornmeal mixture and stir until just combined.

6. Pour batter into prepared 9 x 13 baking pan.

7. Bake for 26-28 minutes, until toothpick comes out clean when inserted in the center.

Instructions

For the Ricotta:

1. Combine milk, heavy cream, and salt in a large pot and bring up to a boil.

2. Once boiling, add vinegar and lemon juice and turn down to a simmer. Simmer for about 5 minutes.

3. Strain through 2 pieces of cheese cloth and a perforated pan. Once cool, store in an airtight container and refrigerate.

For the Roasted Butternut Squash:

1. Peel the Butternut squash, and cut in half. Using the top half (without the seeds), cut into ¼”planks. Then use a circle cutter to cut circles.

2.Toss the circles in the olive oil and chopped rosemary, season with salt and pepper, and then roast at 350 degrees for about 10 minutes or until soft. Cool and reserve.

For the Brown Butter Apples:

1. Peel the apple and then cut into 8 pieces. Cut out the cores and seeds.

2. Using a medium saute pan over medium heat, add the butter and the apples.

3. Sear on one side then flip, and sear the other side until the butter is browned (smells nutty). Take out of the pan and cool.

For the Cider Gastrique:

1. Place sugar in a medium sauce pot with enough water to make it feel and look like quicksand.

2.. Cook over medium heat until it starts to caramelize. Once it caramelizes, add in the cider, vinegar, cinnamon, and salt and reduce until it coats the back of a spoon. Cool and set aside.

To Serve:

1. Place some of the ricotta on the plate. Top with butternut squash and apple. Drizzle with the cider gastrique. Enjoy!

Instructions

For the Dressing:

1. Put first 4 ingredients in a blender and puree.

2. With the motor running, slowly add the oil. Add water if it gets too thick.

3. Taste and adjust for seasoning. Store in the refrigerator until ready to use. 

For the Salad:

1. Place kale in a mixing bowl with the vinaigrette and rub leaves between your fingers.

2. Place dressed greens on a plate and top with the remaining ingredients, finishing with the granola.  

Instructions

1. Roast the poblano peppers, clean them, and remove the seeds.

2. Chop the onion, tomato (without seeds), pear, peach, and plantain into cubes. Finely chop the garlic, almonds, and parsley. Clean the pomegranate and reserve the seeds for the final touch.

For the Stuffing:

1. Heat the lard and fry the onion until translucent.

2. Add the garlic, and cook for 1 more minute

3. Add the ground beef and pork with salt and pepper, and cook for 10 minutes..

4. Add the rest of the ingredients, mix and cook for 5 minutes more.

5. Fill the chilis with the warm stuffing.

For the Nogada Sauce:

1. Blend together the goat cheese, walnuts, sugar, cream, milk, sherry wine, and the salt until combined.

To Serve:

Place the stuffed chili on a plate. Top with the sauce and decorate with the pomegranate seeds and parsley. Enjoy!

Instructions

1. Pre-heat the oven to 350F.

2.  Remove the outer leaves of the Brussels sprouts and cut in quarters.

3. Heat the olive oil in a large sauté pan to medium-high head and pan fry the quartered Brussels sprouts until golden, stirring often.

4. In the meantime, toast the hazelnuts in the oven set at 350F until golden brown (about 10 minutes or so, checking often). 

5. Place toasted hazelnuts into a food processor; pulse a few times until reaching the desired consistency.

6. Prepare the rosemary salt. First, finely chop rosemary and parsley. Mix in a large bowl with chopped garlic clove, lemon zest and kosher salt.  (Tip: For a more refined salt consistency, pulse in the food processor.)

7. Remove the Brussels sprouts from heat once they are evenly pan fried and golden brown. 

8. Transfer the Brussels sprouts to a large mixing bowl and toss with the toasted hazelnuts and rosemary salt.

9. Transfer combined Brussels sprouts to a serving dish or platter of your preference. Using a mandolin or box grater (large holes), shred the Granny Smith on top. Drizzle with local honey to finish. If desired, season with black pepper.