Past Recipes

Ingredients

2 oz limoncello
1 oz triple sec
1 oz orange juice
Dash of lemon juice
Dry champagne

Preparation

1. Combine limoncello, triple sec, orange juice and lemon juice in a shaker with ice
2. Shake and strain into a chilled martini glass
3. Float champagne over cocktail
4. Garnish with a lime wheel

Ingredients

1 pound red and green okra, halved lengthwise
2 cups fresh buttermilk
2 cups cornmeal
Salt and freshly cracked black pepper
3 teaspoons cayenne pepper

1 medium eggplant
½ cup toasted pine nuts
½ water
¼ cup extra virgin olive oil
The zest and the juice of one lemon

Preparation

1. To prepare the eggplant dip: Pre heat oven to 425 degrees. Cut the eggplant in half length wise and drizzle with olive oil and salt. Place the eggplant cut side down on a foil lined baking sheet. Bake in the oven until very soft and golden brown.
2. In blender or food processor scoop out the meat of the roasted eggplant and combine with the pine nuts, water, olive oil, lemon, salt and pepper. Puree until smooth. Set aside.
3. Cover the cut okra with the buttermilk and let sit for thirty minutes.
4. Meanwhile, combine the cormeal with the cayenne and salt and pepper to taste.
5. Dredge the okra in the cornmeal to coat well. Deep fry until golden brown.
6. Once cooked, season with salt as soon as the okra is removed from the fryer.
7. Spoon the eggplant puree onto each plate in the center, top with a pile of fried okra, serve immediately.

Ingredients

1 ½ oz Woodford Reserve Bourbon
1 oz Sweet Vermouth
1 oz Starbuck's Dark Coffee Liqueur
Ice
Cherry

Preparation

1. Put scoop of ice in metal shaker tin
2. Pour measured amount of Bourbon, Sweet Vermouth and Starbucks Liqueur over ice
3. Shake vigorously
4. Strain contents into a chilled martini glass
5. Garnish with a cherry

Ingredients

½ cup extra-virgin olive oil
1 large Spanish onion, cut into 1-inch dice
4 garlic cloves, thinly sliced
3 tablespoons pine nuts
3 tablespoons dried currants
½–1 teaspoon red-pepper flakes, to taste
2 medium eggplants, cut into 1-inch cubes
     (about 1¼ pounds each)
1 tablespoon sugar
1 teaspoon ground cinnamon
½ teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves
     or ½ teaspoon dried thyme
¾ cup basic tomato sauce
¼ cup orange juice
Zest of 3 oranges
Salt and freshly ground black pepper

Preparation

1. Heat the oil in a 12-to-14-inch sauté pan.
2. Add the onion, garlic, pine nuts, currants, and red-pepper flakes, and sauté for 4 to 5 minutes over medium heat until the onion is translucent.
3. Add the eggplant, sugar, cinnamon, and cocoa powder, and cook for 5 minutes more, stirring often.
4. Add the thyme, tomato sauce, orange juice, and orange zest, and bring to a boil.
5. Lower the heat and simmer for 5 minutes.
6. Season to taste with salt and pepper.
7. Let cool and serve at room temperature.

Best made one day ahead, to let the flavors develop. Will keep up to 5 days in the refrigerator.

Ingredients

2 oz Absolut Pears
¼ Granny Smith apple, diced
Dash of lime juice
¼ ounce simple syrup (see recipe)
Club soda

Preparation

1. Muddle diced apple, with lime juice and simple syrup in Collins glass
2. Add ice and Absolut Pears vodka
3. Top with club soda
4. Shake and pour back into original glass

Ingredients

3 cups water
2 cups sugar
¼ cup cinnamon
4 TBS crushed cloves
½ cup shaved ginger root

Preparation

1. In a small sauce pan bring water to a boil
2. Remove water from heat and add sugar, stirring until sugar is dissolved
3. Stir in cinnamon, ginger and cloves
4. Cover and allow to steam for 1 hour
5. Strain in order to remove ginger and cloves

Ingredients

4 Squid, tubes only, tentacles reserved for another use
¼ cup plus 3 tablespoons extra virgin olive oil
The zest of one orange, lemon, lime
¼ cup roughly chopped flat leaf parsley
Kosher Salt and fresh cracked black pepper, to taste
3 medium lemon cucumbers (or substitute 1 seedless
     green cucumber), peeled and sliced into
     ¼ inch thick half moons
½ cup fresh minted leaves, whole
¼ cup cantaloupe, very small dice
2 each fresno or jalapeno pepper, thinly sliced with
     seeds and stem removed
3 tablespoons shallots, minced
¼ cup almonds, toasted
2 tablesppns fresh squeezed orange juice
1 tablespoon fresh squeezed lemon Juice

Preparation

1. To prepare squid for grilling: toss the squid tubes with a little extra virgin olive oil and season with salt and pepper. Place on the hottest part of the grill to char on both sides. This should happen very quickly as to not over cook the squid, about 45 seconds per side. You will know when the squid is just cooked when the flesh turns opaque.
2. Cool the squid and toss with the ¼ cup of olive oil, citrus zest and half of the chopped parsley. Let marinade for 30 minutes.
3. Once marinated, slice the squid into ¼ inch rings and set aside.
4. In a bowl, toss the squid, cucumber, shallot, peppers, melon, parsley, and mint with the 3 tablespoons of olive oil and the lemon and orange juice. Season to taste with salt and pepper.
5. Divide among 4 serving bowls and garnish with toasted almonds.

Ingredients

3 heirloom tomatoes, washed
¼ of a red onion, finely julienned
1 stalk of celery, finely sliced
1 ball of ovaline sized fresh mozzarella
     cut into six wedges
1 bunch of picked green basil
2 teaspoons fleur de sel
Fresh cracked black pepper
3 teaspoons estate bottled red wine vinegar
3 tablespoons estate bottled extra virgin olive oil
1 tablespoon good quality aged balsamic vinegar

Preparation

1. Cut tomatoes into wedges of varying sizes and divide evenly among the salad plates
2. Put three wedges of mozzarella on each
3. Sprinkle with sea salt and cracked black pepper
4. Garnish each with celery, onion and basil
5. Drizzle with red wine vinegar, olive oil and balsamic vinegar
6. Serve immediately

Ingredients

2 cups apricot preserves
2 cups apple jelly
1 ½ cups prepared horseradish
1 tablespoon kosher salt
½ tablespoon ground black pepper
½ tablespoon ground coriander
2 teaspoon ground cinnamon
1 teaspoon grated nutmeg
½ teaspoon grated clove

Preparation

1. Mix all ingredients together well.
2. Will hold indefinitely under refrigeration

Ingredients

1.5 ounces gin
whole grapefruit
½ blood orange
½ lime
½ ounces simple syrup (see recipe)

Preparation

1. Fill shaker tin with ice, add gin and simple syrup
2. Squeeze juice from grapefruit, blood orange, and lime
3. Shake and strain in to a martini glass
4. For garnish, cut thin slice of blood orange and drop in drink (it will float on the top)

Ingredients

2 ounces Kentucky Woodford Reserve Bourbon
fresh mint sprigs
2 ounces simple syrup (see recipe)
Crushed ice
Silver mint julep tumbler

Preparation

1. Chill silver mint julep tumbler
2. Add simple syrup and mint leaves
3. Gently muddle syrup and mint leaves
4. Fill tumbler half full with crushed ice
5. Add one ounce bourbon
6. Stir
7. Fill glass with crushed ice
8. Add remaining bourbon
9. Garnish with mint sprig
10. Serve with short straw that just protrudes over top of julep tumbler to ensure the aroma of fresh mint

Ingredients

2 cups frozen green peas, thawed
¼ cup packed mint leaves
¼ cup packed flat leaf parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
Salt and freshly ground pepper to taste

Preparation

1. Put half of the peas into a food processor with the remaining ingredients.
2. Puree to a smooth paste
3. Turn out into a bowl and combine with whole peas, season as needed.
4. Would be great garnished with crisp bacon or pancetta, parmigiano, and a drizzle of a good quality balsamic vinegar.
5. Serve immediately with grilled bread.

Ingredients

1.5 oz Finlandia Vodka
Ginger beer
Squeeze lime

Preparation

Mix ingredients in a Collins glass

Ingredients

4 medium globe artichokes
3 lemons, halved
1 cup diced red onion
½ cup diced carrot
½ cup diced celery
½ cup extra virgin olive oil
Kosher salt and freshly ground white pepper
2 cups dry white wine
2 cups chicken stock
2 bay leaves
2 tablespoons fresh thyme
2 tablespoons of minced parsley
8 leaves fresh basil
A squeeze of lemon juice
Four 7-ounce filets KY striped bass

Preparation

1. Preheat oven to 450 degrees
2. For the artichokes: place enough water in a container to submerge the trimmed artichokes completely. Add the juice of the three lemons to the water and add the lemon shells to the water as well. This acidulated water will keep the trimmed artichokes from turning brown.
3. To trim the artichokes: holding the artichoke with the stem end toward you, start pulling back the tough outer leaves until they snap and break naturally. Eventually you will get to the yellow inner leaves. Cut the top two thirds of the artichoke off; from the top to the where the meaty heart begins. Then cut off the stem at the base of the artichoke. Working quickly you want to rub any exposed parts of the heart with a halved lemon. Using a pairing knife, trim off any left over of the dark green exterior. Using a spoon carefully scoop out the fuzzy choke and placed the trimmed artichoke in the water bath.
4. In a heavy bottomed pot over medium heat, add the olive oil. When the oil is hot, add the onion, carrot and celery and season with salt and pepper.
5. Sweat for a few minutes, you do not want to brown. Remove the artichokes from the water and quarter them. Add the artichokes to the pot and sweat with the vegetables. This initial heating will prevent any further discoloration of the hearts.
6. Add the wine, cook for one minute and then add the stock, it should be enough to cover the artichokes by ½ inch. Season with salt and pepper and simmer for 45 minutes or until the artichokes a tender when poked with the tip of a knife.
7. For the bass: heat a sauté pan on medium heat with 2 tablespoons of olive oil until smoking. Season the fish and sear skin side down to a nice golden brown. Finish in the oven for four minutes or to desired doneness.
8. To finish: re heat the broth in a sauce pan, taste for seasoning, add salt and pepper if necessary. When ready add a squeeze of lemon juice, the parley and the basil to the broth.
9. Divide the broth evenly among for bowls. Top with the bass, skin side up. Serve immediately.

Ingredients

For the pasta:
One pound of '00' flour, plus some for dusting
2 whole eggs
1 egg yolk
A scant amount of good quality extra virgin olive oil

For the rabbit:
5 pounds skinless rabbit legs
Kosher salt and pepper to taste
2 tablespoons olive oil
3 each red onion, diced
4 each carrot, diced
5 each celery stalk, diced
3 tablespoons tomato paste
2 cups white wine
2 quarts chicken stock
Good quality pecorino, to taste

Preparation

To make the pasta:

1. On a clean surface mound the flour, making a well in the center
2. Put the eggs and olive oil in the well and using a fork begin to stir the mixture, slowly pulling the flour into the well until you have it has been incorporated enough to work with your hands.
3. Knead the dough until you have a smooth ball with good elasticity.
4. Let the pasta rest for 30 minutes before rolling out to the desired shape.

To make the rabbit:

1. Heat a large, heavy bottom pot to medium high.
2. Add the olive oil and heat until smoking.
3. Season the rabbit legs with salt and pepper and add the hot pan one at a time, being careful not to crowd the pan.
4. Brown the rabbit on all sides at set aside on a paper towel.
5. Add the onion, carrot and celery to the pan cook to a nice light brown.
6. Once, browned, add the tomato paste and incorporate well into the vegetables to achieve a bit of caramelization.
7. Deglaze the pan with white wine and reduce by half, cooking out the alcohol.
8. Add the rabbit back to the pan and add chicken stock to cover.
9. Simmer covered for 45 minutes until rabbit is cooked.
10. Once cool, remove and bones from the rabbit legs, mix with cooked pasta add cheese to your taste and drizzle with a good quality olive oil.

Ingredients

8 quince
8 cups water
8 cups sugar
1 vanilla bean

Preparation

1. Chop quince and put into a pot with water
2. Bring to a boil and reduce to a simmer
3. Add sugar and stir until dissolved
4. Add the vanilla and stir to incorporate
5. Simmer for 10 minutes, strain and cool
6. Store refrigerated in an airtight container

Ingredients

1 qt. fresh raspberries
zest of one lime
1 cup champagne
1 cup simple syrup (see recipe)

Preparation

1. Puree all ingredients in a blender or food processor; strain.
2. Pour into ice cream batch freezer and churn for 3-5 minutes or until the sorbet reaches the desired consistency.

Ingredients

1 pound red noodle beans, ends clipped and
     cut into six inch pieces
4 farm eggs, soft poached
½ pound arugula
1 ear sweet corn, shucked and grilled,
     kernels cut off stalk after grilling
¼ cup chives, minced
¼ cup flat leaf parsley, minced
1 tablespoons fresh squeezed lemon juice
3 tablespoons extra virgin olive oil
Salt and freshly cracked black pepper, to taste
½ cup grated parmigiano reggiano

Preparation

1. Preheat oven to 350 degrees
2. Lay noodle beans out on a baking sheet and sprinkle with salt and pepper and drizzle with some extra virgin olive oil
3. Roast in oven for 8-10 minutes, until just tender. Keep warm until ready to plate
4. In a bowl mix the arugula with the corn, chives, parsley, lemon juice and olive oil. Season with salt and pepper
5. Divide the beans evenly among four salad plates, place arugula salad on top, as well as one soft egg per plate
6. Garnish with grated parmigiano and a small drizzle of extra virgin olive oil
7. Serve immediately

Ingredients

6 cups chicken stock or broth
3 eggs
3 tablespoons semolina flour
¼ cup fresh grated parmigiano reggiano cheese,
     plus extra for serving
Pinch of fresh grated nutmeg
Salt and freshly ground pepper to taste
Six Semolina Dumplings (see recipe)
2 tablespoons extra virgin olive oil
1 tablespoon butter
3 tablespoons chopped scallion, the white part only
1 tablespoon chopped parlsey
Pinch of fresh grated nutmeg
1 tablespoon lemon zest

Preparation

1. Preheat oven to 375 degrees.
2. Keep one cup of the stock cold and bring the other five cups to a boil.
3. in a mixing bowl combine the cold stock with the eggs, semolina, parmigiano, parsley, nutmeg, salt and pepper.
4. Whisk the mixture into the boiling stock, reduce the heat to low and cook, whisking for 3 to 4 minutes.  Keep warm.
5. In a large sauté pan warm the butter and olive oil over med high heat.
6. Using a tablespoon, scoop six dumplings from the cooled batter on the baking sheet.  When the oil and butter begins to get slightly brown add the dumplings and put in the oven, without flipping, and warn through. The dumplings should have a nice brown crust on them when finished.
7. Place the dumplings in the six bowls and divide the soup evenly.
8. Garnish with grated parmigiano, a pinch of grated nutmeg and the lemon zest.

Ingredients

1 ½ oz Van Winkle 10 year 107 proof Bourbon
½ oz Campari
½ oz fresh grapefruit juice
¼ oz quince syrup*
juice from ½ lemon

Preparation

1. Combine all ingredients in cocktail shaker
2. Shake over ice
3. Strain into a chill martini glass
4. Garnish with a grapefruit peel

Ingredients

1 qt. heavy cream
1 teaspoon sea salt
10 egg yolks
5 oz. sugar
½ cup caramel

Preparation

1. Heat cream with salt.
2. Mix egg yolks and sugar together in a separate bowl.
3. Slowly add hot cream to the yolks, do not curdle the egg yolks.
4. Return mixture back to the heat.
5. Cook on low temp until the mixture coats the back of a spoon.
6. Chill, add the caramel.
7. Freeze in ice cream batch freezer for 3-5 minutes or until the gelato reaches the desired consistency.

Ingredients

1 quart milk
1¾ cups semolina
½ cup unsalted butter
¼ cup Parmigiano-Reggiano
1 egg, beaten
½ teaspoon freshly grated nutmeg
Salt and pepper

Preparation

1. Bring milk to boil.
2. Add semolina until thickened
3. Take off heat, add butter, cheese, egg, nutmeg, salt and pepper.
4. Turn onto a baking sheet to cool.

Ingredients

2 cups granulated sugar
2 cups water
pinch of salt

Preparation

1. Combine sugar, water and salt in pot and bring to a boil. Turn down to a simmer and let cook for 5-7 minutes.
2. Let cool.

Ingredients

2 parts Bourbon Barrel Foods Bourbon Vanilla Sorghum
1 part water

Preparation

1. Boil water
2. Stir in vanilla sorghum
3. Simmer until it reaches a syrup-like consistency

Ingredients

1½ cups Israeli couscous
¼ cup extra virgin olive oil
Salt and freshly cracked black pepper to taste
2 ears of shucked sweet corn
½ cup julienne shallots
¼ cup chopped jalapeno
½ cup minced scallion
½ pint mixed variety cherry tomatoes
¾ cup chicken or vegetable stock
¾ cup chopped Italian parsley
2 tsp cold butter

Preparation

1. In a medium saucepot bring 4 cups salted water and the extra virgin olive oil to a boil.
2. Place the couscous in a large mixing bowl. Pour the boiling water over the couscous and wrap the boil tightly with plastic wrap. The couscous will absorb the liquid and the trapped steam will cook the couscous thoroughly.
3. Once the couscous has absorbed the liquid, unwrap and mix well to prevent clumping. Set aside.
4. Drizzle the corn with olive oil, salt and pepper and grill on all sides until nicely charred. Allow the corn to cool and shaved the kernels off and set aside.
5. In a medium sauté pan with olive oil, sauté the shallots, jalapeno and scallion until softened, add the corn and check for seasoning.
6. Add the vegetable mixture to the couscous.
7. To serve get a medium sauce pan very hot. Add olive oil to coat the bottom of the pan. When smoking add the cherry tomatoes and char quickly.
8. Add the couscous and incorporate into the tomatoes, reseason if necessary.
9. Add the vegetable/chicken stock and reduce by half.
10. Finish with the fresh parsley and the butter.

Ingredients

½ oz Finlandia Grapefruit
½ oz Crème de Cassis
Korbel Brut

Preparation

1. Pour Finlandia Grapefruit and Crème de Cassis into a champagne glass
2. Fill with Korbel Brut
3. Garnish with currant

Ingredients

1 oz Silver tequila
½ oz triple sec
2½ ounce white cranberry juice
Squeeze lime

Preparation

1. Pour all ingredients over ice into shaker.
2. Shake vigorously and strain into chilled martini glass.
3. Garnish with a lime wheel.

Ingredients

2 oz Van Winkle 10 year 107 proof Bourbon
2 oz apple cider
½ oz Carpano Punt e Mes (Italian vermouth)
½ oz Sorghum Vanilla syrup*
juice from ½ lemon

Preparation

1. Combine all ingredients in cocktail shaker
2. Shake over ice
3. Strain into rocks glass filled with ice

Ingredients

¼ oz Ginger Syrup (see recipe)*
1½ oz Yazi Ginger Vodka
2 oz Apple Cider

Preparation

1. Pour ginger syrup, vodka and apple cider over ice in metal shaker
2. Shake vigorously
3. Strain into chilled martini glass