CONNECTIONS: VOL 1

C ON NEC TIONS Food + Hospitality

Brought to you by:

Workplace Delivery Global Real Estate

To all of the hardworking chefs, cooks, front and back-of-house staff, bakers, farmers, and makers of sauces, snacks, and beverages who bring the FOODS experience to life.

And to all the V Teamers whom we get the pleasure to share the experience with.

Thank you.

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+ Food unites us.

There’s no better time than during the holidays to bring family and friends together to catch up and, of course, eat. It can also be a very stressful time for many who are trying to take time off to recover from a busy year at work.

Happiness is here.

We created this cookbook because hospitality does not end when you leave the office. To be successful, it must be a way of life. We believe that happiness exists wherever you are. But sometimes you need a little help to find it.

Every dollar spent on the purchase of this cookbook will be matched and donated to the VtoV fund to help ensure that every V Teamer is given the same opportunity.

Thank you for your kindness and continued support throughout the year. Enjoy the tips and recipes. Take advantage of the food and time together.

From your Global Real Estate FOODS and Verizon Hospitality Team, Joe Rossi, Executive Director, Workplace Delivery Katie Hallinan, Workplace Services Leader Pam Marcott, Manager, Food Services

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5

Great Food.

Great Experiences.

Social Responsibility.

Health and Wellness.

Food and Hospitality = Intertwined Experiences It all started with a sketch of the letter “H” for Hospitality, and a group of food and culture enthusiasts who wanted to elevate the workplace experience in engaging ways. We optimize each V Teamer’s performance, provide opportunities to interact, and create a sense of belonging + enjoyment that drives innovation.

For FOODS, the brand design concept was derived from food and fun pastimes associated to it, and to reflect different cultural flavors. For Hospitality, the brand design concept evolved from “pulling up a chair to start a conversation” to becoming an official Verizon brand entity that evokes happiness at the workplace. The combination of both, has and will continue to allow us to provide industry leading workplace services for you, so you can perform your best at the office.

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Food has many layers. It is practical and purposeful in providing nourishment and energy. It functions as an abstract medium for ideas. At the core, it involves the 5 senses to create an experience that inspires and connects people. Beyond that, food provides the foundation for exploration and connection with cultures, science, and art.

When you step into our FOODS brand world, whether at the workplace or virtually, you are being immersed in a community that is curated for you. We connect the importance of what you eat to its culture and its benefits to your overall health and wellbeing. Most importantly, we have fun and want to share the process with you!

Turn the page, let’s get started and create welcoming experiences together!

7

SNAPinto SPRING

for

Spring

Recipes!

Carolina’s Spring Strawberries Clafoutis Spring Carrot Penne with Bacon and Peas Spinach Ricotta Quiche

Chef Francesco Ughetto Cary, NC

Carolina’s Spring Strawberries Clafoutis

A baked French dessert of fruit, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.

Serves: 8 Cook Time: 60 minutes

Ingredients:

3/4 Cup + 3 Tbsp Sugar Zest of 1 Lemon (outer skin grated) Pinch of Salt 1/4 Cup Corn Starch 1/4 Cup All-purpose Flour 3 Eggs 2 Egg Yolks 1 1/4 Cup Milk 1 1/4 Cup Heavy Cream 1 Pound Strawberries, hulled

Utensils:

1 High-Sided Pie Mold about 9-inches in Diameter

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Instructions:

Preheat your oven to 340 degrees F. Butter or spray a 9-inch diameter high-sided pie mold with a nonstick spray. Over your sink, add 3 tablespoons sugar and spread all around the mold (turning it around helps). Discard the excess sugar. Set aside.

Into a medium bowl, add the sugar and rub the lemon zest in. Add salt, flour, and corn starch.

Whisk together.

Into a pitcher, add milk, heavy cream, eggs, and egg yolks. Whisk together and pour into the dry ingredients into a thin stream while whisking constantly. If you can't remove the small lumps, strain the mixture through a mesh sieve, pour into the prepared mold, and arrange the strawberries neatly within the mixture.

Place into oven for 60 minutes. When ready, the flan will be slightly puffed and golden brown around the edges. Let cool completely and dust with powdered sugar. Slice individually like a tart.

Enjoy!

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One Pot Chicken and Spring Vegetables

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Servings: 4-6 Cook Time: 25 minutes

Ingredients:

2 Tsp Extra-Virgin Olive Oil 2 Tsp Unsalted Butter 1 Shallot, finely chopped 1/2 Cup Red Pepper, finely diced (optional) 1 Tsp Dry Thyme 1 Pound Boneless Skinless Chicken Breast, cut into bite-sized cubes 2 1/2 Cups Reduced-Sodium Chicken Broth or Homemade Chicken Stock 2 Cups Quick Cooking Brown Rice 1/2 Tsp Salt 2 Ounces Cream Cheese 1/2 Bunch Asparagus, trimmed and cut into small pieces 1 Cup Shelled Peas, fresh or frozen and thawed 1 Cup Snap Peas, cut in half 1/4 Cup Parmesan, shredded (plus more for serving) 2 Tbsp Chives, chopped 2 Tsp Tarragon, chopped

Chef Jason Tolleson Hidden Ridge, TX 13

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Instructions:

Heat oil and butter in a large skillet or straight-sided sauté pan over medium-high heat until the butter is melted, but not browning. Add the shallot, red pepper, and thyme. Cook together, stirring often until the vegetables start to soften, about 1 to 3 minutes. Add chicken, stirring occasionally, until the chicken is no longer pink, about 4 to 6 minutes.

Add broth, brown rice, and salt. Bring to a simmer, stirring occasionally. Cover and reduce heat to medium-low to maintain a simmer. Cook until the rice has absorbed most of the broth, about 5 minutes.

Remove the lid and increase heat to high. Stir in cream cheese until melted. Add asparagus, shelled peas, and snap peas on top. Make sure the mixture comes back to a simmer. Cover and reduce heat to medium-low. Let it cook for 3 minutes. Remove from the heat without removing the lid and let it sit for 3 to 4 minutes, or until the rice absorbs the liquid and fully softens.

Before serving, stir the vegetables, 1/4 cup Parmesan, chives, and tarragon (or chervil) into the rice to combine. Serve with additional Parmesan if desired.

15

Spring Carrot Penne with Bacon and Peas Serves: 4 Cook Time: 29 minutes

Ingredients:

12 oz Penne Rigate 1 Tbsp Olive Oil 1/2 Small Yellow Onion, thinly sliced 8 oz Carrots, thinly sliced 2 Cup Low-Sodium Chicken Broth 2 Large Egg Yolks Kosher Salt 4 Slices of Thick-Cut Bacon (about 8 oz), cut into 1/4 inch pieces 1/2 Cup of Dry White Wine 1 Cup (about 5 oz) Shelled English Peas or Frozen Peas

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Chef Francesco Ughetto Cary, NC

Instructions:

Cook pasta per package directions, reserve 2 cups pasta water, then drain pasta and return it to the pot.

Meanwhile, heat oil in a large skillet on medium. Add onion and cook, stirring occasionally, until tender, about 4 minutes. Add carrots and broth, cover, and bring to a boil. Reduce heat and simmer until carrots are very tender, about 15 minutes. Strain, reserving liquid. Add carrots and onion to a blender and puree, adding just enough vegetable liquid to get the blender moving (about 1/4 cup), until smooth. Add egg yolks and 1/4 teaspoon salt. Purée to combine.

Clean skillet and return to medium heat. Add bacon and cook until browned and crisp, around 6 to 10 minutes. Transfer to a paper towel–lined plate and discard drippings.

Add wine to skillet and bring to a simmer, scraping up any browned bits. Simmer until reduced to about 2 tablespoons, then add peas and 1/2 cup reserved vegetable liquid. Bring to a simmer and cook until peas are tender and bright green, about 2 minutes if fresh, 30 seconds if frozen.

Toss pasta with carrot sauce. Fold in the pea mixture and bacon, adding reserved pasta water if the sauce seems too thick.

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Spinach Ricotta Quiche Serves: 6-8 Cook Time: 40 min

Ingredients:

1(9-inch) Pastry for Single-Crust Pie 1 Tbsp Dijon Mustard 1 Tbsp Butter 1/3 Cup Red Onion, finely chopped 1(8 oz.) Package Fresh Spinach 3/4 Cup Whole-Milk Ricotta Cheese 3/4 Cup Heavy Cream 1/3 Cup Parmigiano-Reggiano Cheese, grated 4 Large Eggs 1 Tbsp Fresh Basil, chopped 1/2 Tsp Salt 1/4 Tsp Ground Black Pepper 18

Chef Jen Dignin Temple Terrace, FL

Instructions:

Preheat the oven to 375 degrees F. Press pie pastry into a 9-inch deep-dish pie pan. Prick all over the bottom with a fork and brush with Dijon mustard.

Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.

While the crust is cooling, melt butter in a skillet over medium heat. Add onion and cook for 1 minute. Stir in spinach and cook until starting to wilt, about 1 minute. Cover and cook until condensation builds inside the skillet, about 1 minute. Remove from heat and drain off any liquids.

Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.

Spread spinach mixture evenly over crust, then pour in ricotta and egg mixture.

Bake in the preheated oven until the center is set and the top is lightly browned, about 40 minutes. Let stand for 10 minutes before serving.

19

SNAPinto SUMMER

for

Summer Recipes!

Asparagus Spinach Salad with Chicken Beef Bulgogi Tacos Summer Fruit Pizza

Asparagus Spinach Salad with Chicken Serves: 4 Cook Time: 15 minutes

Ingredients:

1 Pound Fresh Asparagus, trimmed and cut into 1-inch pieces 2 Tbsp water 1/4 Cup Prepared Poppy Seed Salad Dressing 1 Tbsp Orange Juice 1 Tbsp Honey 1 Tsp Grated Orange Zest 1/2 Tsp Dijon Mustard 8 Cups Fresh Baby Spinach 2 Avocados, sliced 3 Cups Rotisserie Chicken, shredded 2 Cups Sliced Fresh Strawberries or Fresh Blueberries 1/4 Cup Sliced Almonds, toasted 2 Tsp Sesame Seeds, toasted

Kris Rego, Director of Dining Services Alpharetta, GA 22

Instructions:

Bring water to a boil in a large pot. Add salt to ensure the asparagus is well seasoned. Once the water comes to a boil, drop in the asparagus and cook for 1 minute. Remove asparagus and immediately drop into ice water. Drain and pat dry.

In a small bowl, whisk dressing, orange juice, honey, orange zest, and mustard until blended.

In a large bowl, combine spinach, avocados, chicken, strawberries or blueberries, almonds, sesame seeds, and asparagus. Add dressing and toss to coat.

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Beef Bulgogi Tacos

Serves: 6 Tacos Cook Time: 10 minutes

Ingredients: For the marinade

1 1/2 Pounds Flank Steak, sliced thinly 1/2 Small Pear, grated 1/4 Cup Soy Sauce 2 Tbsp Brown Sugar 2 Tbsp Sesame Oil 1 Tbsp Gochujang (Korean Red Pepper Paste) 4 Garlic Cloves, finely chopped 1 Tbsp Ginger, finely chopped

For the slaw

1 Carrot, or 10-12 Baby Carrots, julienned 1 Small English Cucumber, julienned 2 Cups Red Cabbage, chopped 2-3 Sprigs Cilantro, chopped 3 Tbsp Apple Cider Vinegar 1 1/2 Tbsp Sugar 1 Tbsp Sesame Oil 1 Tbsp Sesame Seeds Salt to taste Pepper to taste

For the sriracha aioli 1/4 Cup Mayo 2 1/2 Tsp Sriracha 1 Tsp Sugar 2 Tbsp Lime Juice Salt and Pepper to taste

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Chef Jason Tolleson Hidden Ridge, TX

Instructions:

Slice the steak across the grain into thin slices.

Mix all the marinade ingredients (soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger, and gochujang) in a bowl. Pour the mixture over the steak slices, combine well, and marinate for at least 3 hours to overnight.

Coleslaw: Mix dressing ingredients (apple cider vinegar, sugar, sesame oil, sesame seeds, salt, and pepper) in a bowl. Stir it through chopped cabbage, carrots, cucumber, and cilantro. Mix well and cover with cling wrap. Refrigerate until ready to use.

Sriracha Aioli: Mix mayo, sriracha, sugar, lime juice, salt, and pepper in a bowl and refrigerate until ready to use. We used a squirt bottle to serve the sriracha aioli.

Heat oil in a large skillet or wok over medium high heat. Once it's hot, place the steak in a single layer all over the wok and cook undisturbed for 2-3 minutes. Flip and cook for another couple of minutes until the doneness you prefer. If you have a small wok, cook the steak in two batches so they don't overcrowd and steam. You need nicely seared, juicy, tender bulgogi beef for the tacos.

Heat up the tortillas. We like to char them up by heating them directly over a flame or on a heated pan without oil.

To assemble the tacos, take a generous scoop of steak over the tacos, top it with coleslaw, and drizzle the sriracha aioli all over. Serve with extra lime.

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Summer Fruit Pizza Chef Sean Sellaro Basking Ridge, NJ

Serves: 16 Cook Time: 15 mins

Ingredients: Butter-flavored Cooking Spray 2 Cups All-purpose Flour 1/2 Cup Confectioners' Sugar 1 Cup Cold Butter 1 (8 oz) Package Cream Cheese, softened 1/3 Cup White Sugar 1 Tsp Almond Extract 2 Cups Fresh Strawberries, sliced 1 Cup Fresh Blueberries 1 Kiwi, peeled and sliced 1 Cup Unsweetened Pineapple Juice 1/2 Cup White Sugar 2 Tbsp Cornstarch 1 Tsp Lemon Juice

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Instructions:

Preheat the oven to 350 degrees F. Lightly spray a 12-inch round pizza pan with butter-flavored cooking spray.

Combine flour and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into the prepared pizza pan to make a crust.

Bake in the preheated oven until very lightly browned, about 12-15 minutes.

Cool on a wire rack.

Beat cream cheese, 1/3 cup white sugar, and almond extract until smooth; spread over completely cooled crust. Arrange strawberries, blueberries, and kiwi decoratively over cream cheese mixture.

Mix pineapple juice, 1/2 cup white sugar, cornstarch, and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit. Refrigerate until chilled.

27

SNAPinto AUTUMN

for

Fall

Recipes!

Tuscan Soup with Cannellini Beans, Kale, and Farro Pumpkin Beer Pretzels with Chipotle Queso BBQ Eggplant Sliders

Tuscan Soup with Cannellini Beans, Kale, and Farro Serves: 4 Cook Time: 30 minutes

Ingredients:

2 Tbsp Extra-Virgin Olive Oil 1 Medium Yellow Onion, medium diced 2 Cloves of Garlic, minced 2 Jumbo Carrots, medium diced 1 Celery Stalk, medium diced 2 Medium Russet Potatoes, medium diced 1 (15 oz) Can of Cannellini Beans, rinsed 1 Cup Quick Cook Farro 1 (15 oz) Can Tomato Sauce 4-5 Cups Vegetable Broth 2 Cups Kale, chopped, thick stalks removed 3 Tbsp Fresh Parsley, chopped Salt and Pepper to taste

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“When the season starts to change to cooler weather, I love to cook soups and stews! This soup recipe is very versatile and can be done as a vegetarian soup, or you can add whatever meat you like to use. I often cook some Hot Italian Sausage and add it to this one.” Chef Jason

Instructions:

Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion.

Cook for 3-5 minutes, until the onion is tender and translucent. Then, add the minced garlic and sauté for a minute.

Add the chopped carrots, celery, potatoes, tomato sauce, farro, kale, and vegetable broth.

Bring to a boil, then reduce the heat to a gentle simmer. Cook for 8-10 minutes.

Add the cannellini beans and cook on low heat for another 5-8 minutes, until the greens are tender.

If the soup is too thick for your liking, add more broth or a bit of water to thin it down.

Adjust salt and pepper to taste.

Remove from the heat, add the chopped parsley, mix well, and serve hot.

Chef Jason Tolleson Hidden Ridge, TX

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Pumpkin Beer Pretzels with Chipotle Queso

Serves: 8 Pretzels Cook Time: 25 minutes

Chef Sean Sellaro Basking Ridge, NJ

Ingredients:

1/2 Cup Warm Water 2 Tbsp Light Brown Sugar 2 1/4 Tsp Active Dry Yeast 1 Cup Pumpkin Beer or any beer you love 1/2 Cup (1 stick) Unsalted Butter, melted 1 1/2 Tsp Kosher Salt 4 1/2 Cups All-purpose Flour 1/4 Cup Baking Soda, for boiling the pretzels 1 Egg beaten, for brushing before baking Coarse Sea Salt or Pretzel Salt

Chipotle Queso:

1 Tbsp Butter 4 oz Cream Cheese, room temperature 1 1/2 Cups Whole Milk 12 oz Sharp Cheddar Cheese, shredded 1 Tsp All-purpose Flour 2 Chipotle Peppers Adobo, finely minced 32

Instructions:

Combine the water, brown sugar, and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the beer, melted butter, salt, and all-purpose flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with canola oil, add the dough, and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water.

Boil the pretzels in the water solution, 1-2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash, and season liberally with sea salt. Bake for 10 to 15 minutes, or until pretzels are golden brown.

To make the queso, add the butter to a large skillet to melt. Add the cream cheese and milk. Cook over medium heat until the sauce is smooth and the cream cheese has melted. In a bowl, toss together the shredded cheddar with the flour. Little by little, add the cheddar to the warm milk, whisking until the sauce is smooth. Stir in the chipotle peppers. Keep the queso warm over warm heat. Serve along side the warm pretzels for dipping. EAT!

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Cranberry Brie Pull Apart Bread

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Cranberries grow on long running vines in sandy marshes or bogs and are flooded as part of the harvesting process. Though the harvest is short and we all tend to only think of cranberries around Thanksgiving, cranberry farmers are tending their vines year-round.

Serves: 6 Cook Time: 15 minutes

Ingredients:

1 Round Loaf Sourdough Bread 4 Tbsp Butter 2/3 Cup Raw Pecans, chopped 1 Tbsp Brown Sugar 1 (16 ounce) Wheel of Brie, cubed 1 Cup Dried Cranberries

Instructions:

Preheat the oven to 350 degrees F. Slice the bread horizontally and then vertically to create 1-inch cubes, being careful not to slice all the way through the bread.

Chef Sean Sellaro Basking Ridge, NJ

In a small bowl, combine 2 tablespoons of butter, pecans, and brown sugar. Use your hands to mix the butter into the pecans to create a crumble.

Take the remaining 2 tablespoons of butter and insert thin slices into the loaf of bread.

Place the loaf on a baking sheet and stuff the brie inside the bread, filling in all the spaces between the cuts. Add the cranberries and pecans. Transfer to the oven and bake for 15-20 minutes, or until the brie is melted and gooey.

Serve immediately.

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Pecan Pumpkin Biscuits

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Chef Sean Sellaro Basking Ridge, NJ Serves: Dozen Cook Time: 30 minutes

Ingredients:

2 cups All-purpose Flour 1/4 Cup Sugar 4 Tsp Baking Powder 1/2 Tsp Salt 1/2 Tsp Ground Cinnamon 1/2 Tsp Ground Nutmeg 1/2 Cup Cold Butter 1/3 Cup Chopped Pecans, toasted 2/3 Cup Canned Pumpkin 1/3 Cup Half and Half Cream Optional: Melted Butter And Cinnamon

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Instructions:

In a large bowl, combine all-purpose flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in the butter until the mixture resembles coarse crumbs. Then, stir in pecans.

Combine pumpkin and cream. Stir into dry ingredients.

Turn the mixture onto a floured surface and knead 4 to 6 times.

Roll to 1/2 inch thickness and cut with a 2 1/2 inch biscuit cutter.

Place on a greased baking sheet. Bake at 400 degrees F for 12-15 minutes or until golden brown.

Serve warm with melted butter and cinnamon sugar, if desired.

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CARROT CAKE Servings: 16 Bake Time: 35 minutes plus cooling

Ingredients:

4 Large Eggs, room temperature 2 Cups Sugar 1 Cup Canola Oil 2 Cups All-purpose Flour 2-3 Tsp Ground Cinnamon 3/4 Tsp Baking Soda 1/2 Tsp Baking Powder 1/4 Tsp Salt 1/4 Tsp Ground Nutmeg 2 Cups Grated Carrots

Frosting:

1/2 Cup Butter, softened 3 Ounces Cream Cheese, softened 1 Tsp Vanilla Extract 3-3/4 Cups Confectioners' Sugar 2-3 Tbsp 2% Milk 1 Cup Walnuts, chopped (optional) Orange and Green Food Coloring (optional)

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Chef Sean Sellaro Basking Ridge, NJ

Instructions:

In a large bowl, combine the eggs, sugar, and oil. In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; beat into the egg mixture. Stir in carrots.

Pour into 2 greased and floured 9-inch round baking pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream the butter and cream cheese in another large bowl until light and fluffy, about 3-4 minutes. Beat in vanilla.

Gradually beat in confectioners' sugar.

Add enough milk to achieve the desired spreading consistency. Reserve 1/2 cup frosting for decorating or stir walnuts into the remaining frosting, if desired.

Spread frosting between the layers and over the top and sides of the cake.

Store in the refrigerator.

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BBQ EGGPLANT SLIDERS NOT JUST FOR VEGETARIAN TAIL-GATE’RS!!

Serves: 4-6 Cook Time: 1 hour

Ingredients:

3 Medium Eggplants 1 Tsp Cumin 1/2 Tsp Chili Powder 1 Tsp Garlic Powder 1 Tsp Paprika 1 Tsp Smoked Paprika 1/2 Tsp Cayenne Pepper 1 Tsp Brown Sugar 1 Tsp Salt 1 Tsp Pepper Your Favorite Barbecue Sauce (If you prefer a smoky flavor, liquid smoke can also be added) 12 Slider Buns

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Chef Jen Dignin Temple Terrace, FL

Instructions:

Preheat the oven to 400 degrees F. Remove stems and cut eggplants in half. Place flat side down on a parchment lined baking sheet. Bake for 20 minutes, skin will start to get wrinkled. Remove from the oven and lower oven temp to 180 degrees F. Transfer the eggplant to a large bowl and cover. Let cool for 10-15 minutes, until the skin peels off easily, and they are cool enough to handle.

Tear the eggplant meat into thin strips with a fork and set aside.

In a small bowl, combine the cumin, chili powder, garlic powder, paprika, smoked paprika, cayenne, brown sugar, salt, and pepper and mix well.

Add the eggplant strips to a non-stick baking sheet that is sprayed with non-stick spray.

Sprinkle eggplant with the spice mix and gently toss.

Bake for 45-50 minutes, until the ends of the eggplant strips start to dry out.

Increase the oven temperature to 250 degrees F. Brush the barbecue sauce lightly over the eggplant.

Bake for 15 minutes more, until the sauce has been absorbed by the eggplant and begins to caramelize.

Spread BBQ mayo mixture on each bun. Add slaw, then the eggplant, and top with pickles. (See recipes below) Optional Additions: Crispy Fried Onions, Fresh Jalapeños, Cilantro Slaw 2 cups shredded cabbage. Melt 1/4 cup sugar In 1/4 cup rice vinegar. Pour hot mixture over 2 cups shredded cabbage and 1/4 cup cilantro. Chill until cabbage is wilted.

Pickles Mix 1/4 cup soy sauce with 1/4 fresh lime juice, 1 teaspoon rice vinegar. Pour over shaved cucumber, carrot, and radish. Chill for an hour Spread 1/4 cup mayo and a 1/4 cup of your favorite BBQ sauce (I prefer a sweet BBQ to offset the pickles and slaw).

45

SNAPinto WINTER

for

Winter

Recipes!

Crock Pot Beef Stew Loaded Baked Potato Soup Nobby Apple Cake

Crock Pot Beef Stew Serves: 6 Cook Time: 6-8 hours

Ingredients:

2 Pounds Beef Stew Meat, cut into 1-inch pieces 1/2 Tsp Kosher Salt 1/2 Tsp Freshly Ground Black Pepper 1 1/2 Cups Beef Stock 4 Medium Carrots, sliced 3 Medium Potatoes, diced 1 Medium Onion, chopped 1 Stalk Celery, chopped 2 Tbsp Worcestershire Sauce 2 Tbsp Dijon Mustard 1 Tsp Ground Paprika 2 Clove Garlic, minced 1 Large Bay Leaf

Chef Jason Tolleson Hidden Ridge, TX 48

Instructions:

Gather ingredients.

In a large skillet, season meat and brown on all sides.

Remove browned meat from skillet and place in crockpot.

Add beef stock, carrots, potatoes, onion, celery, Worcestershire sauce, Dijon mustard, paprika, garlic, and bay leave; stir to combine.

Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender enough to cut with a spoon.

Serve hot and enjoy!

“This is a great recipe to cook on a busy day when you don’t have a lot of time to be in the kitchen. You just put all the ingredients in the crockpot and before you know it, you have a delicious meal that the whole family will enjoy.” Chef Jason 49

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Chef Francesco Ughetto Braised Beef Short Ribs Cary, NC with Cheesy Polenta and Glazed Baby Carrots

Serves: 6 people Cook Time: 2 hours and 55 minutes

Ingredients:

6 (8 oz) Boneless Beef Short Ribs 3 Tbsp Olive Oil 1 Yellow Onion, diced 3 Carrot Chopped Salt and Pepper to taste 1/4 Cup All-purpose Flour 2 Cups Dry Red Wine 2 1/2 Cups Low-Sodium Beef Broth 2 Tbsp Tomato Paste 2 Sprigs Fresh Thyme 2 Sprigs Fresh Rosemary

Instructions:

Preheat oven to 350 degrees F. In a large Dutch oven or oven-safe pot with a lid, heat 1 tablespoon of oil over medium-high heat. Add the onion and carrots; cook for a few minutes, stirring constantly. Remove veggies to a plate.

Season the ribs with salt and pepper. Coat all sides with flour. Add 2 more tablespoons of oil to the pot and turn the heat to high. Add the ribs and brown on all sides, about 45 seconds per side. Remove to a plate.

Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor. Bring to a boil and cook for 2 minutes.

Add the beef broth, salt, and freshly ground black pepper. Stir in tomato paste. Taste the broth and add additional seasonings, if needed.

Add ribs, veggies, whole sprigs of thyme, and rosemary to the pot.

Cover with the lid and place into the oven. Cook at 350 degrees F for 2 hours, then reduce heat to 325 degrees F and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.

Remove the pan from the oven and allow it to rest for 20 minutes with the lid on. Skim off any fat that has risen to the top before serving.

Store leftover short ribs in a sealed container in the refrigerator for 3-4 days, depending on the freshness of your ingredients.

51

Cheesy Polenta Serves: 6 people Cook Time: 25 minutes

Ingredients:

2 Cups Whole Milk 2 Cups Water 1 1/2 Tsp Kosher Salt 1 Cup Polenta or Yellow Cornmeal 1/2 Tsp Freshly Ground Black Pepper 4 Tbsp Unsalted Butter 4 oz Sharp Cheddar Cheese, shredded

Instructions:

In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter.

Gradually stir in cheese. Serve.

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Glazed

Baby Carrots

Serves: 6 people Cook Time: 30 minutes

Ingredients:

1/4 Cup Balsamic Vinegar 1/4 Cup Extra-Virgin Olive Oil 3 Tbsp Maple Syrup 1/2 Tsp Crushed Red Pepper Flakes 2 Lb Baby Carrots Kosher Salt Freshly Ground Black Pepper Freshly Chopped Parsley, for serving

Instructions:

Preheat oven to 400 degrees F. In a large bowl, combine vinegar, oil, syrup, and red pepper flakes. Add the carrots. Season with salt and pepper; toss to coat. Place carrots on a large baking sheet, being sure not to overcrowd.

Roast until carrots are fork-tender and slightly charred, about 30 minutes.

Garnish with parsley before serving.

53

Serves: 4-5 Cook Time: 1 hour

Ingredients:

Chicken Pot Pie

54

4 Tbsp Unsalted Butter 1 Pound Boneless Skinless Chicken Breast, cut into small bite size pieces 1 Cup Sliced Carrots 1/2 Cup Sliced Celery 1/2 Cup Yellow Onion, chopped 1 1/4 Tsp Salt 1/2 Tsp Garlic Powder 1/2 Tsp Dried Thyme Leaves 1/4 Tsp Ground Black Pepper 1/4 Cup All-purpose Flour 1/2 Cup Heavy Cream 1 Cup Chicken Broth 1/2 Cup Frozen Peas 2 Tbsp Flat-leaf Parsley, fresh and minced 2 Unbaked Pie Crusts (1 for the top and 1 for the bottom of the pie)

Chef Jason Tolleson Hidden Ridge, TX

Instructions:

Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F. Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.

Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.

Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.

Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust.

Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.

Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.

Cool for 15-30 minutes before slicing and serving.

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Loaded

Baked Potato Soup

Serves: 8 Cook Time: 25 minutes

Ingredients:

4 Potatoes, scrubbed 8 Bacon Slices 4 Tbsp Unsalted Butter 2 Garlic Cloves, minced 1/4 Cup Yellow Onion 1/3 Cup All-purpose Flour 2 Cups Low Fat Milk 1 Cup Half and Half 2 Cups Chicken Stock 1 Tsp Salt, plus more to taste 1/2 Tsp Garlic Salt, plus more to taste 1/2 Tsp Black Pepper 1 Cup Mild Cheddar Cheese 1 Cup Sharp Cheddar Cheese 1 Cup Sour Cream Fresh Chives, for garnish

Chef Francesco Ughetto Cary, NC 58

Instructions:

Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender. Carefully halve the potatoes and let cool.

Once cool enough to handle, remove the skins, and cut into chunks.

Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.

In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic, and onion. Cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half and half. Keep whisking until smooth.

Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt, and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.

If you'd like to use cheeses and bacon as a garnish, reserve 1/4 cup of each. Stir in the remaining cheeses, remaining bacon, and the sour cream.

Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon, and chives.

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Serves: up to 9 Cook Time: 35-45 minutes

Ingredients:

3 Tbsp Butter 1 Cup Sugar 1 Egg 1 Cup Flour 1 Tsp Baking Soda 1/2 Tsp Cinnamon 1/2 Tsp Nutmeg 1/4 Tsp Allspice 1/4 Tsp Salt 3 Cups Diced Apples, peeled (I use a mixture of Macintosh, Fuji, and Gala) 1/4 Cup Chopped Walnuts 1 Tsp Vanilla Extract

NOBBY APPLE CAKE 60

Chef Jen Dignin Temple Terrace, FL

Instructions:

Cream butter and sugar until light. Beat in egg.

Sift together dry ingredients.

Slowly stir dry ingredients into butter/sugar mixture. Stir in the apples, nuts, and vanilla until just combined.

Pour into an 8-inch square baking pan that has been sprayed with non-stick spray.

Bake at 350 degrees F for 35-45 min.

Serve with ice cream (I like maple walnut) or with caramel frosting.

Caramel Frosting:

Melt 1/4 cup butter. Stir in 1/2 cup brown sugar.

Boil and stir for 1 minute.

Cool slightly and add 2 tbsp milk.

Then, beat in 1 1/2 cups powdered sugar.

Mix until it is a spreadable consistency.

Spread on cooled cake.

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Gregg Sterin

Mark Pensa

General Manager Hidden Ridge, TX

Jason Tolleson

Regional Chef National Accounts

Tim Laslo

Executive Chef Hidden Ridge, TX

Jesse Jaramillo

Senior Manager, Client Ser vices Cary, NC

Vice President of Operations National Accounts

Kris Rego

Director of Dining Alpharetta, GA

Sean Sellaro

Executive Chef Basking Ridge, NJ

Anita Wisniowiecka

Scott Winokur

Tara Liong

Assistant Manager Basking Ridge, NJ

Executive Chef Boston, MA

Regional Marketing Director National Accounts

Jen Dignin

Executive Chef Temple Terrace

Michael Bonner Sous Chef Basking Ridge, NJ

Thomas Peacock

Stacey Oates

Phito Bozieux

Executive Chef Alpharetta, GA

Foods Hall & Catering Manager Basking Ridge, NJ

Temple Terrace, FL

Bill McKibbin

Liliana Munoz

Senior Vice President National Accounts

Catering Manager Hidden Ridge, TX

Francesco Ughetto

Director of Dining Services

Chuck Fargione

Andrew Farr

Executive Chef Cary, NC

Resident District Manager Basking Ridge, NJ

Chef Manager Spear Street, CA

Paul Hroma

District Manager National Accounts

Alex Tonole

General Manager Boston, MA

Ana Chipantiza

Dan Zederbaum

Executive Sous Chef Basking Ridge, NJ

Retail Manager Basking Ridge, NJ

Brian Gibson

Executive Sous Chef Hidden Ridge, TX

Danielle Komonce

Marketing + Graphic Designer National Accounts

Harvest to Holidays

Embarking on a culinary journey through the seasons with food is a delightful way to savor the diverse flavors and ingredients each time of year.

This holiday season, let's spread cheer through the power of food. These recipes are designed to bring happiness to your table.

appetizers “Hors d'oeuvres and appetizers will always have a special place in my heart!

As an avid grazer, I always relish the opportunity to try many little bites of multiple items rather than one large meal. Hors d'oeuvres and appetizers are a great way to use simple ingredients to really “WOW” your guests!”

Alex Ton

General M o l e a Boston, M nager A

Serves: 8-12 Bake Time- 20 minutes Ingredients: 1 Cup of Local Berries 1 Tbsp of Sugar 1 Drop of Lemon Juice 1 Pinch of Cinnamon 1 Pinch of Nutmeg 1 Pinch of Salt 1 Tbsp of Water 1 Wheel of Your Favorite Brie 1 Package of Puff Pastry Dough 3 Tbsp of Everything Bagel Spice 6 oz of your favorite Hot Honey 3 Whole Eggs 2 Tbsp of Water or Whole Milk

Brie, Berry, and

“My Grandmother would make these cute and delicious bites for the holidays! Once the brie came out of the oven, we would all gather with crackers and enjoy the dish as quick as the warm brie would ooze out!” Alex Tonole

Hot Honey

Bites

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Instructions:

To make the jam, combine all ingredients and bring to a simmer over medium-low heat.

Once all ingredients have simmered for 10 minutes, purée the warm liquid.

Strain the purée to remove all seeds and allow to cool in your refrigerator until it reaches temperatures below 40 degrees.

Cut your brie into 1-inch pieces.

Using a round cookie cutter, cut your puff pastry dough into 2-inch round pieces.

Lay out all puff pastry dough pieces and then place a piece of brie on each.

Place a dollop of your fresh jam on the brie and fold/pinch the dough to encase the brie and jam inside.

Place all dough/brie/jam bites seam down on a greased baking sheet.

Mix your whole eggs and water or whole milk together, then brush the outside of the dough. Once all of them are covered, sprinkle everything bagel spice over the top.

Place in the middle rack of your oven and bake for 15-18 minutes, or until golden brown. Your bites may need more time depending on the oven.

Once they come out of the oven, place on your serving platter and drizzle with your favorite hot honey.

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Pumpkin Ricotta Arancini Serves: 8-12 Cook Time 5-10 minutes

Ingredients:

1 Sugar Pumpkin (canned pumpkin can be used) 1 Pinch of Cinnamon 1 Pinch of Nutmeg 1 Dash of Salt 1/2 Tbsp of Extra-Virgin Olive Oil 2 Cups of Ricotta 1 Cup of Arborrio Rice 1 Shallot 1 Clove of Garlic 1 Stick of Butter 4 Leaves of Fresh Sage 2 1/2 Cups of Vegetable Broth 1/4 Cup of White Wine 1/2 Cup of Parmesan or Asiago 1 Pinch of Salt 1 Pinch of Pepper 1/3 Cup of Heavy Cream 4 Cups of Flour 4 Eggs 1/2 Cup of Water 4 Cups of Panko Bread Crumbs

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These are tasty, vegetarian-friendly bites that the whole family will enjoy! Alex Tonole

Instructions:

Preheat your oven to 350 degrees F. Wash your sugar pumpkin carefully with cold water. Once clean, remove the stem and cut the pumpkin in half. Remove all the seeds and insides.

In a large mixing bowl, toss your pumpkin with oil, cinnamon, nutmeg, and salt. Place cut side down on a baking sheet and bake for 30-45 minutes, or until the pumpkin is tender to the touch.

Remove the pumpkin from the oven and allow to cool at room temperature for 15 minutes.

Once the pumpkin has cooled to the touch, take a large spoon and scoop the pumpkin out. Place this pumpkin purée in a dish in the refrigerator to cool to a temperate below 40 degrees F. While your pumpkin is cooking and cooling, begin to sweat out your shallot and garlic in a sauce pot over medium high heat in 2 tablespoons of butter. In a separate pot, bring your vegetable broth to a low simmer.

Once they are translucent and tender, add your arborio rice and lightly sauté the mixture together for another 2 minutes.

Deglaze your pan with the white wine and allow the wine to reduce down.

Slowly add your vegetable broth, 1/2 cup at a time, lightly stirring the risotto mixture. Once the risotto has absorbed all of the broth, slowly add in more until all of the broth has been added.

At this point your risotto should be al dente, add in your heavy cream, butter, sage, and then fold in your cheese. Adjust salt and pepper to taste.

Lay your risotto out on a baking pan and allow to cool in your refrigerator until it is below 40 degrees F. Once your pumpkin mixture is cool, mix it with the ricotta.

Once your risotto has cooled, scoop 3 ounces into the palm of your hand and flatten out. Then, scoop 1/2 ounce of the pumpkin ricotta into the middle and fold in the risotto mixture.

Once all of the risotto balls have been made, allow it to freeze in your freezer for several hours.

Take the frozen balls and bread them in a fry station. Cover them in flour at first, soaking them in an egg wash, and then tossing in the panko bread crumbs.

When your arancinis are breaded, fry them in 350 degree F oil until golden brown.

Carefully remove them from the oil and allow them to drip on a baking rack or napkin.

Once they have rested and no more oil is dripping off of them, place on a platter and enjoy!

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soup t to c o Ugh e s e c n a r F Che f ve Exe c u t i C C a r y, N

“Soup is the ultimate comfort food. Whether you are feeling under the weather or simply want to feel the warmth of a bowl of soup when spending time inside with your family, these are my go-to feel good soups!”

Blackened Crab and Smoky Pumpkin Soup

“Everyone loves a heartwarming pumpkin soup.

The smokiness and the blackened crab meat bring it to a different level, making it a quintessential fall soup with a twist.”

Chef Francesco

Serves: 4 Cook Time: 35 minutes Instapot or 1 hour 10 minutes Oven -

Ingredients: For The Grilling Of The Pumpkin 1 Sugar Pumpkin, about 2 Pounds 2-4 Tbsp Extra-Virgin Olive Oil 1 Whole Onion 1-2 Mini Sweet Peppers

To Make The Blackened Crab Meat 8 oz Lump Crab Meat 2 Tsp Blackened Seasoning 2 Tbsp Butter, melted

To Make The Soup

1/2 Tbsp Olive Oil 2-3 Cloves of Garlic, peeled and chopped 2 Carrots, peeled and chopped 2 Stalks of Celery, chopped 3 Cups Chicken, Seafood, or Vegetable Broth 2 Tbsp Fish Sauce 1 Bay Leaf 1 1/2 Pound of the Grilled Pumpkin Flesh 1/4 - 1/2 Tsp Fresh Rosemary, chopped 1 Tsp Smoked Paprika 2 oz Greek Yogurt 1 Cup Half and Half 4-5 Fresh Sage Leaves

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Instructions:

Start up the grill. While it is heating, cut the pumpkin in half and remove the seeds. Brush the insides of the pumpkin with olive oil and sprinkle with salt and pepper. You can also sprinkle on the garlic or other seasonings at this point.

Set the onion, mini sweet peppers, and pumpkin halves, cut side down, on the grill. Grill for a few minutes, turn the pepper and onion, if needed. Cook further, until the pepper is browned/blackened on all sides and the onion is soft. Remove the onion and pepper from the grill. Let the pumpkin stay on the grill until browned, or even a bit charred, on the cut side. Turn the pumpkin sides over so the cut side is facing up. Continue cooking until the pumpkin flesh is soft. Move it to more indirect heat, if needed, so that it does not burn. Remove from the grill and set aside until the pumpkin is cool enough to touch. Pull the skin off the peppers and the onion. Roughly chop the onion into chunks.

Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and cook briefly until fragrant. Stir in the carrots and celery and sauté briefly. Stir in the broth, fish sauce, and bay leaf. Scoop the flesh from the pumpkin in chunks and add to the soup. Add the chopped rosemary. Bring to a boil, then reduce to a simmer and let cook, uncovered, about 20–30 minutes.

Pour the soup mixture into a blender, remove the bay leaf, and add everything else except the crab meat. Blend until smooth. You can also add the paprika, Greek yogurt, half and half, and sage to the pot. Then, use an immersion blender to blend until smooth.

If using a separate blender, pour the soup back into the pot.

Stir in the crab meat and cook over medium-low heat until hot. Season with salt and freshly ground pepper to taste and enjoy!

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Honghap Miyeokguk

Seaweed Soup with Mussels

“A soup for all seasons, with easy to find ingredients and simple preparation, it makes this seaweed and mussels soup a favorite choice for soup lovers. It handles a variety of ingredients substitutions, types of seaweed, seafood, spices etc. to make it an ever-evolving soup with every change you make to the recipe. A new adventure in every soup” Chef Francesco

Serves: 4 Cook Time: 35 minutes

Ingredients:

1 oz Dried Miyeok (Seaweed), yields about 2 cups soaked 12 -16 Fresh Mussels 1 Tsp Garlic, minced 8 Cups Water 2 Tbsp Soup Soy Sauce (Gukganjang) or Fish Sauce 1 Tbsp Sesame Oil Salt and Pepper

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1

Instructions:

Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes.

Rinse the mussels in cold water. Rub a few at a time between your hands (or scrub off) to remove any debris on the shells. If you see a beard attached to the mussels, tug it out.

In a large pot, sauté the miyeok with the sesame oil, soy sauce, and garlic for 4 to 5 minutes over medium-high heat. You can add a little bit of water it the seaweed gets too dry.

Add 8 cups of water. Bring it to a boil over high heat. Lower the heat to medium, cover, and boil for about 25 minutes.

Drop the mussels in. Add salt (about 2 teaspoons) and pepper to taste. Boil for an additional 5 minutes

Tips for making miyeokguk

You can find dried miyeok at Korean markets. Look for the ones with a deep, dark green hue.

Dried miyeok comes in different types and sizes. Most of them are pretty clean these days so it doesn't require more thorough cleaning. Some are even pre-cleaned and pre-cut so you can use it simply after soaking for a couple of minutes.

Do not soak the seaweed too long. You'll lose some of the seaweed flavor. 10 to 20 minutes should be sufficient, but check the package instructions for soaking time.

Be sure to take the time to boil the soup for the specified time for the depth of flavor.

Miyeok guk freezes well if you have any leftover soup.

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White Chicken Chili

Servings: 12 Cook Time: 30 minutes

Ingredients:

1 Large Yellow Onion, diced 2 Jalapeño Pepper, seeded and diced 3 Poblano Peppers, seeded and diced 6 Garlic Cloves, minced 1 Tbsp Ancho Chili Powder 1 Tbsp Ground Cumin 1 Tbsp Garlic Powder 3 Tbsp Ground Coriander 1 Tbsp Salt 1 Tsp Ground Pepper 3 Cans White Beans, rinsed and drained 5 Cups Chicken Broth, or Vegetable Broth 3 Tbsp Olive Oil 3 Pounds of Chicken Breast or 1 Rotisserie Chicken, skin removed and shredded 5 Cup Fresh or Frozen Corn 1 Tbsp Fresh Lime Juice Chopped Cilantro For Toppings Sour Cream Gouda Cheese Avocados Tortilla Chips 81

Season the chicken breast with chili powder, garlic powder, salt, and pepper; put in the oven and cook for 35 minutes. Remove the chicken from the oven and let it rest for 10 minutes, then shred the chicken.

In a food processor, blend 1/2 of the beans (1 can) with 2 cups of the chicken broth. Set aside both the puréed beans and the remaining whole beans.

Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper, and poblano peppers. Cook, stirring frequently, until soft, about 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander, and ancho chili powder. Continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans, and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.

Stir in the shredded chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Add the cilantro.

Serve with sour cream, gouda cheese, sliced avocados, and crushed tortilla chips.

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“Fall and winter growing seasons offer wonderful options even for salads!

Utilizing items that are harvested in the fall is a great way to have fresh vegetables. Making salads is a fantastic idea to utilize these vegetables, while simple cooking methods help retain all the nutrients and flavors.”

Br ia n G ib

s

Exe c u t ive o n So H idde n R id us C h e f ge , TX

salad salad

Brussels Sprouts Slaw with Apples and Pecans Serves: 8 Cook time: 10 minutes

Ingredients:

1 Pound Brussels Sprouts, trimmed 6 Tbsp Extra-Virgin Olive Oil 1 Tbsp Lemon Zest 1/4 Cup Fresh Lemon Juice 1/2 Teaspoon Crushed Red Pepper 1 Granny Smith or Honeycrisp Apple, diced 2 oz Parmesan Cheese, shredded 1/3 Cup Pecans, toasted and chopped 1 Tbsp Honey 1 Tsp Kosher Salt 1/2 Tsp Black Pepper “Brussels sprouts have always been a great option to cook with during the fall and winter. Shredding and marinating them into a tasty slaw is one of my favorite ways to utilize them. This is a great recipe to add to any table with an easy preparation time!” Chef Brian

84

Instructions:

Thinly slice 1 pound trimmed Brussels sprouts using a mandolin or food processor fitted with the slicer attachment.

Transfer sliced Brussels sprouts to a large bowl. Add 6 tablespoons extra-virgin olive oil, 1 tablespoon lemon zest, 1/4 cup fresh lemon juice, and 1/2 teaspoon crushed red pepper.

Toss to coat.

Add 1 diced granny smith or honeycrisp apple, 2 ounces shredded parmesan cheese, 1/3 cup toasted and chopped pecans, 1 tablespoon honey, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to coat.

Let stand 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry.

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Fall Pomegranate Rice Salad

86

Serves: 6 Cook Time: 40 minutes

Ingredients:

4 Cups Long Grain Rice, cooked 2 Tsp Extra-Virgin Olive Oil 1 Bunch Scallions, white and green parts, chopped 3 Cloves Garlic, minced 1/3 Cup Pistachios, toasted and chopped 1/2 Cup Parsley, chopped 1/2 Cup Pomegranate Arils 1/3 Cup Fresh Mint Leaves Sea Salt Freshly Ground Black Pepper Roasted Chickpeas (optional)

Dressing:

2 Tbsp Extra-Virgin Olive Oil 2 Tbsp White Wine Vinegar 1 Tbsp Fresh Orange Juice 1 Tsp Orange Zest 1 Tbsp Fresh Lemon Juice 1/2 Tsp Maple Syrup 1/2 Tsp Ground Cumin 1/2 Tsp Ground Coriander 1/4 Tsp Cinnamon 1/2 Tsp Sea Salt Freshly Ground Black Pepper

Instructions:

Dressing: In a small bowl, whisk together the olive oil, vinegar, orange juice, orange zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and a pinch of pepper. Set aside.

Rice Salad: Heat the oil in a large skillet over medium heat. Add the scallions, garlic, and pinches of salt. Add the pepper and cook for about 1 minute until soft.

Reduce heat to low and add the cooked rice, using the back of a wooden spoon to break up any clumps.

Heat until warmed through. Turn off the heat and stir in the dressing, pistachios, parsley, and pomegranates.

Top with mint leaves and roasted chickpeas, if desired. Season to taste and serve.

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Spicy Roasted Sweet Potato Salad Serves: 6 Bake time: 30 minutes Chill Time: 1 hour

Ingredients:

1 1/2 Pounds Sweet Potatoes, peeled and cut into 1-inch pieces (about 5 cups) 1/2 Cup Fresh Corn Kernels (from 1 large ear) 3 Tbsp Olive Oil, divided 1 1/2 Tsp Kosher Salt, divided 3/4 Tsp Black Pepper, divided 2 Tbsp Fresh Lime Juice (from 1 lime) 2 Tsp Honey 1/2 Cup Black Beans (from 1- 15 ounce can), drained and rinsed 1/4 Cup Pickled Jalapeños (from 1- 7 ounce can), drained and chopped 2 Tbsp Fresh Cilantro, chopped Sliced Scallions

“Roasted sweet potatoes and corn are always welcome in the fall and pairing them together can be a delicious marriage. By adding a few southwestern ingredients, you can really create a salad that is notches above the rest!” Chef Brian

90

Instructions:

Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil. Stir together sweet potatoes, corn kernels, 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Spread them in an even layer on the prepared baking sheet. Bake until vegetables are tender, about 30 minutes.

Meanwhile, whisk together lime juice, honey, and remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl until combined.

Add sweet potato mixture, beans, and jalapeños to lime juice mixture; stir until evenly coated.

Cover with plastic wrap, and refrigerate until completely chilled, at least 1 hour or up to 12 hours. Add cilantro to salad; toss to combine.

Garnish with scallions and serve.

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Pe n s a M a r k a l Che f

Re gio n l Ac c o un ts a N at io n

“The heart of every meal shared, entrées are the core of each dinner. Typically, you plan everything else around your main course. Prime beef and spiral ham have been staples at dinner parties and family gatherings for me to prepare over the years.”

Serves: 12 Cook Time: 2 hrs

Ingredients:

1 (9-Pound) Spiral Ham 3/4 Cup Water Glaze Ingredients: 1/2 Cup Maple Syrup 2 Tbsp Dijon Mustard 1/2 Tsp Ground Cinnamon 1/4 Tsp Ground Nutmeg 1/2 Cup Dark Brown Sugar

Maple Dijon

Glazed

Spiral Ham

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Instructions:

Preheat oven to 300 degrees F. Place ham in a roasting pan and pour about 3/4 cup water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through, soft and tender.

To make the glaze Whisk all the ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat.

When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees F. Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings.

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“Nothing compares to a simple piece of tender beef cooked to perfection.” Chef Mark

Perfect Prime Rib Serves: 12 Cook Time: 3 1/2 - 4 hours

Ingredients:

12 Pounds Bone-in Prime Rib Salt and Pepper

Instructions:

Preheat oven to lowest possible temperature setting, 250 degrees F. Season roast generously with salt and pepper. Place roast, with fat cap up on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers one of the following temperatures with an instant-read thermometer for the correct doneness.

120-125 degrees F rare.

130 degrees F medium-rare.

135 degrees F medium to medium-well.

In a 250 degrees F oven, this will take 3 1/2 to 4 hours.

Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550 degrees F. Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, about 6 to 10 minutes. Remove from oven, carve, and serve immediately.

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VEGAN BAKED ZITI Serves: 8 Cook Time: 1 hour 30 minutes

Ingredients:

1 Pound (16 Ounces) Ziti Parsley, chopped (optional) Vegan Parmesan (optional) Red Pepper Flakes (optional)

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For the sauce

1 Tbsp Olive Oil 1 Medium Yellow Onion, diced 3 Cloves Garlic, minced 2 Cups Vegan Beef Crumbles or Crumbled Tempeh 2 (14 1/2) oz Cans Diced Tomatoes, no salt added 2 Tsp Granulated Sugar 1 Tsp Dried Oregano 1 Tsp Dried Basil 1/2 Tsp Ground Thyme Salt and Pepper to taste 1 Cup Water

For the cheese

1 Cup Raw Cashews, soaked overnight and drained* 1 Cup Unsweetened Non-Dairy Milk 3 Tbsp Nutritional Yeast 2 Tbsp Tapioca Starch 1 Tsp Miso 1 Tsp Lemon Juice 1/2 Tsp Garlic Powder 1/2 Tsp Onion Powder 1/2 Tsp Salt

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Instructions:

Preheat oven to 350 degrees F. Cook ziti according to package directions and drain. You can use gluten-free pasta, if desired.

In a large saucepan over medium heat, add oil. When hot, add the onion. Cook for 5-7 minutes, stirring until lightly browned. Add garlic and cook for 1-2 minutes, stirring. Add the vegan beef crumbles. Cook, stirring, until thawed (if frozen) and heated through. Add diced tomatoes, sugar, oregano, basil, thyme, salt, pepper, and water; stir. Bring to a boil, then reduce heat to low. Cover and cook for 15 minutes. Then, remove from heat. Add cooked pasta; stir to combine.

Meanwhile, make the cheese. In a blender, add all the cheese ingredients. Blend until completely smooth. Add cheese sauce to a medium saucepan over medium-low heat. Cook, stirring consistently, for 5-7 minutes. The sauce will transform into a thick, gooey cheese. Remove from heat.

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Assemble the baked ziti. To a 9×13-inch baking dish, add half of the ziti and red sauce mixture. Top with dollops of half the cheese mixture. Repeat.

Cover lightly with foil. Bake for 30 minutes, then remove foil and bake for 15 minutes. Broil on high for 1-2 minutes until the cheese is lightly browned.

If desired, top with chopped parsley, vegan parmesan, and red pepper flakes.

If you forget to soak the cashews overnight, boil them for 10 minutes, then drain.

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ROASTED TURKEY

“The holidays are a festive time of the year. It's also my daughter’s birthday on Christmas Day. It's the one time of the year everyone from all aspects of my life is in one room together.

I was inspired from watching Julia Child add cognac to a roasted turkey to tenderize the breast. That’s what gave me the idea for my turkey recipe. ”

e l l a ro Se a n S e Che f

iv Exe c u t , NJ g R idge n i Ba s k

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APPLE CIDER ORANGE BRINE FOR TURKEY

“Applying salt to an uncooked turkey, either by soaking in a water solution or by sprinkling salt directly on the bird causes the protein strands in the meat to break down over time so the meat tenderizes, absorbs flavors, and retains moisture. This means that despite the moisture lost during roasting and the long cooking time, you end up with a juicy bird.” Chef Sean Yields 2 Gallons of Brine

Ingredients:

I ng re d

ie n t s

1/2 Gallon Apple Cider 1 Gallon Cold Water 1 Bunch Fresh Rosemary 1/4 Cup Garlic Cloves 1 Cup Kosher Salt 1 Cup Brown Sugar 2 Tbsp Peppercorns 6 Whole Bay Leaves 2 Large Oranges (cut in quarters)

Instructions:

Choose the right container. Find a non-corrosive container that’s large enough to submerge the turkey, yet small enough to fit in your refrigerator.

Try a stainless-steel stock pot or plastic bucket.

Remove giblets and neck from turkey.

Combine all ingredients (except the turkey) in a large stock pot.

Br i ne

Bring to a boil, then turn off heat and allow to cool completely.

Place turkey in brine and refrigerate for 48 hours.

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M i re p o i

x

TURKEY

n ts

ROAST E D

I

die ng re

Remove the turkey from the brine one hour before you plan to roast, and rinse under cold water.

Pat dry inside and out. Be sure to clean your sink afterwards to avoid cross-contamination. Let the brined turkey stand on the roasting rack for up to one hour before roasting.

Ingredients:

1 (16-18) Pound Turkey 1 Stick Unsalted Butter, softened 1 Bunch Fresh Rosemary 1 Bunch Fresh Sage 1/4 Cup Brandy 1 Onion, peeled 2 Whole Carrots 4 Ribs of Celery 1 Quart Water Salt and Pepper the b s in t o he he r t e c la .

P bird of the c av it y

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t is a ligh h e s k in e r t il t n u R o a s t o lo r, t h e n c o v g o lde n c

S e c u re t h e c o o k t h e t le g s to p ro p e r ly ur ke y

Th e b re as t sh o u ld b e 1 (i t w il l 60 de g r c o n t in u ee s F e to coo k w h ile it re s t s )

C o ve r t h a f o il te e b re a s t lo o s e ly w it nt h

Instructions:

Cut the mirepoix into large chunks and place under the roasting rack with the turkey neck and giblets. Place the herbs into the cavity of the bird. Place the bird on a rack in a roasting pan. Separate the skin from the meat by inserting your hand under the skin and drizzle the brandy in between rubbing it on the meat. Rub the softened butter over the skin and season with salt and pepper. Truss the turkey by tying the legs with twine and tucking the wings behind the back of the turkey, this will ensure that the bird will cook as evenly as possible. If the legs are not secured tightly, more air will be able to circulate around them in the oven, which will cause them to cook more quickly. This can eventually lead to portions of the bird becoming overcooked, while other portions aren’t quite there.

Place the bird into a preheated, 350 degree F oven and pour the water into the roasting pan. Roast until the skin is a light golden color, then cover the breast loosely with a foil tent to prevent further browning. During the last 45 minutes of baking remove the foil tent to brown the skin. Basting is not necessary, but it helps to promote even browning. As the turkey approaches the end of its cooking time, check the temperature with an instant read thermometer. The breast should be 160 degrees F (it will continue to cook while it rests) and the thigh should hit 165 degrees F. Transfer to a clean pan and tent with foil.

Save the drippings, roasted mirepoix, turkey neck and giblets for the gravy. Be sure to let the bird rest at least 30 minutes before carving.

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carve a

How to

S lic e the s kin n t high e ar t to se p he a r a te f rom t h e le the b g ody

Turkey

Use a Sharp Knife

Rest your bird before carving for at least 30 minutes, this settles the juices, meaning they won’t spill everywhere when you carve the bird. Instead, the juice will be reabsorbed by the meat so it retains moisture and is easy for you to handle.

h an d be nd Gras p th e th ig po p un ti l th ereʻs a it back wards

Slice off the Leg and Thigh

Place the bird on a large cutting board with the cavity facing towards you and remove any twine that’s still trussing the legs together. Using a chef’s knife, slice the skin near the thigh to separate the leg from the body. Cut through the joint and along the body, angling the knife towards the bone as you cut out. Once you hit the bone with your knife, it’s helpful to use your hands: grasp the thigh and bend it backwards until there’s a pop and the joint becomes visible. Clean off your hands and pick up the knife again. Slice through the joint and through the rest of the thigh meat to separate the leg and thigh from the backbone. Repeat the second leg and thigh.

Slice off the Wings

Remove the wings by pulling them back until you hear a pop, slice through the joints.

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R e mo ve t h e w ing s by p u ll in u n t il yo u g b ac k he ar a p op

Make a long, deep cut along one side of the breastbone

Place the breast skin-side up on the cutting board and cut across the breast meat into 1/2 inch thick slices for ser ving

Remove the Breasts

Make a long, deep cut along one side of the breastbone. Follow the curve of the bone, using long strokes with the tip of your knife and gently pulling the meat away as you go.

Repeat along the second side of the breast. At this point, it’s helpful to pause and wipe down your cutting board to eliminate extra juice. Remove the turkey carcass from the board and transfer to a pot with the roasted mirepoix, turkey neck and drippings, keeping the giblets on the side.

Slice the White Meat

Place the breast skin-side up on the cutting board and cut across the breast meat into 1/2 inch thick slices for serving. For the neatest slices, try to use long cutting strokes instead of short sawing ones. Cut the wing in half. Transfer the white meat to your serving platter.

Slice the Dark Meat

Separate the thigh from the drumstick by wiggling your knife in the joint until you feel the sweet spot. Place the drumsticks on the platter. Remove the bone from the thigh and place the boneless thigh skin-side up to slice. Transfer to platter.

Now that your turkey is perfectly carved and sliced, consider garnishing the platter.

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Leftover Turkey?

Let’s make a...

Turkey BLT 110

Serves: 4 Cook Time: 15 minutes

Ingredients:

1 1/2 Pounds Roasted Turkey 8 Slices Candied Bacon 8 Slices Caraway Seeded Rye 8 Tomato Slices 4 Green Leaf Lettuce Leaves 8 oz Mayonnaise 4 oz Brown Sugar 24 oz Roast Turkey Brine (page 103) Salt Ground Black Pepper 4 oz Brown Sugar

Instructions:

Bread: Use 2 slices of good rye sandwich bread. Be sure to toast it if you prefer.

Lettuce: Bibb or leaf lettuce, as they have small and soft leaves that fit well on the sandwich.

Tomatoes: Add 2 slices of tomato. Season with salt and pepper before you continue building the sandwich.

Turkey: Fresh roasted turkey is key. Sprinkle generously with paprika, garlic powder, and Montreal chicken seasoning. Refer to the Roast Turkey Brine Recipe on page 71 and add 6 ounces of brine for each sandwich.

Mayonnaise: Spread a thick layer of mayo on each slice of bread.

Bacon: You’ll want 2 slices per sandwich. Lay bacon on a sheet pan and sprinkle brown sugar and cracked black pepper on each slice. Bake in the oven at 400 degrees F until crispy.

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TURKEY

p ing s

Tu r k e y dr ip

Tu r k e y

s tock

GRAVY

The best turkey gravy is made with the turkey drippings and natural turkey stock.

To make Turkey Stock

Break the leftover turkey carcass into pieces that’ll fit into a large pot. Cover the bones with cold water.

Add the roasted mirepoix, turkey neck, wing tips, and herbs from the turkey cavity. Bring it all to a boil.

Reduce the heat to simmer the stock and let it lazily cook low and slow. Skim it a few times, if you’d like.

Mi x f lo in t he ur in to t he oil s auc e pan

Let it cool, then strain out the bones, the vegetables, and aromatics.

To make the Gravy

Separate the oil from the liquid in the turkey drippings by pouring the drippings into a clear measuring cup. Allow the drippings to settle and separate into oil on top and juices on the bottom. Remove oil using a kitchen syringe, then transfer to a saucepan.

Mix flour into the oil in the saucepan. Cook and stir over medium-low heat until color changes to a light brown, about 5 minutes. Pour juices from the measuring cup into flour mixture (roux). Cook and stir until gravy is heated through and smooth, about 5 minutes. Mix turkey stock into gravy, adding more broth for a thinner gravy, about 5 minutes.

Dice the giblets (removing the livers) and add to gravy.

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“Holidays are a time to recharge our spirits. Laughing and sharing memories with loved ones and, of course, cooking all our favorite things.”

Je n D ig n in f

he Exe c u t ive C ac e r Te m p le Te r

sides sides

Southern

BLACK-EYED PEAS + GREENS

“Eating black-eyed peas and greens on New Year’s Day has been a tradition that represents luck and prosperity in the new year. This recipe uses smoked turkey. Bacon or ham hock can be substituted.” Chef Jen

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Serves: 6 Cook Time: 1 hour

Ingredients:

8 oz Dry Black-eyed Peas 1 Smoked Turkey Leg or 2 Wings 1 Onion 2 Tbsp Butter 8 Cups Fresh Turnip or Collard Greens (wash thoroughly), chopped 1 Bay Leaf 1 Quart Chicken Stock 1/4 -1 Tsp Hot Sauce (more if you like it spicy) Salt and Pepper to taste

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Instructions:

Soak black-eyed peas overnight in water. Drain and rinse.

In a pot, sauté the onion, greens, and turkey in butter.

Add the black-eyed peas, bay leaf, salt, and pepper.

Cover with approximately 1 quart of chicken stock.

Simmer covered for one hour or until black-eyed peas and greens are both tender.

Finish with hot sauce.

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Chestnut Stuffing

“I found a recipe similar to this many years ago in a Junior League Cookbook from my grandma. It originally called for the dressing to be “stuffed into a 20 pound turkey.” Chestnut Dressing is very traditional where I grew up in Western NY.” Chef Jen

Serves: 8-10 Cook Time: 55 minutes

Ingredients:

4 Cups Chestnuts (not already roasted) 4 Cups Celery, diced 2 Cups Onion, diced 1 Pound of Butter 3 Tbsp Sage Salt and Pepper to taste 4-5 Cups of Chicken Stock 16 Cups of Bread Cubes (about 2 loaves of bakery bread)

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Instructions:

Score the tops of the chestnuts and blanch in boiling water for approximately 20 minutes to soften. Remove the shell and inner skin then roughly chop.

Sauté the onions and celery in the butter until translucent.

Add the seasonings and 4 cups of chicken stock.

Pour hot mixture over the bread cubes and toss to mix.

Transfer stuffing to a large buttered baking dish. (12x17 inches) Add some additional stock if bread seems to dry.

Bake covered at 350 degrees F for 25 minutes. Uncover and bake for an additional 30 minutes until golden brown.

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Sweet Potato Gnocchi with Maple Sage Butter Serves: 4-6 Cook Time: (1 hour prep) 10 minutes to cook

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“This is one of the few recipes my daughter will make with me. It’s very hands-on and a great way to get kids involved in the kitchen.” Chef Jen

Ingredients:

3 Pounds Sweet Potatoes 2 1/2 Cups Flour (Approx.)

1 Tsp Salt 1/2 Tsp Cinnamon 1/2 Cup Butter 3/4 Cup Maple Syrup 5 Sprigs Fresh Thyme 1-2 Tablespoons Fresh Chopped Sage and Whole Leaves for Garnish Salt and Pepper to taste

Instructions:

Bake the sweet potatoes for about an hour in a 375 degree oven (or until very soft) Remove from the oven and cool completely. (I usually let them cool overnight in the refrigerator) Remove the skin and mash until smooth using a hand mixer or ricer if you have one. Make sure there are no lumps!

Once the potatoes are smooth, add the salt and cinnamon.

Start adding the flour a little at a time, stir the flour into the sweet potatoes after each addition. Once it gets too hard to stir you can begin to knead with your hands. Knead the dough for a minute until it becomes smooth and not sticky. Form it into a ball and then place the ball onto a floured surface.

Cut the dough into 4 smaller sections. Knead each section for another minute adding more flour if needed to make sure dough is not sticky. Then roll each section into a long snake that is about the diameter of your thumb. Cut into 1/2-inch sections. Make sure to keep the gnocchi separate so they don't stick together. Add the gnocchi a few at a time a large pot of boiling water. Do not over crowd the pot. Boil for about 2-3 minutes, they will float to the top when they are done.

Scoop out the gnocchi when they are done and place on parchment. Then add more gnocchi, repeating until they are all cooked. At this point, they can be frozen for later use or sauteed in maple sage butter for your enjoyment!

In a large nonstick skillet, heat the butter on medium high. Once it has melted, add the herbs. Then add the gnocchi to the skillet and sauté for a few minutes to brown them a bit. Pour in the maple syrup and reduce to a glaze. (Add more butter if desired) Season with a pinch of salt and pepper and garnish with more fresh chopped sage.

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sauces eacock Thomas P hef C E x e c u t iv e a, GA t t e r A lp h a

A great sauce can add the missing touch to any well-prepared meal. It can add additional flavor and texture to complement any meat, fish, or vegetable. Utilizing fresh herbs in a gravy can create a burst of natural aroma and flavor. In compotes, combining various seasonal fruits with nostalgic spices that warm the soul can make for a memorable holiday meal.”

Dried Fruit Mostarda Sherry Vinegar Yields about 1 1/2 pints Cook Time: 15-20 minutes

Ingredients:

1 Tbsp Olive oil 1/2 Cup Dried Apricot, quartered 1/2 Cup Dried Cranberry 1/4 Cup Dried Black Mission Fig, stem removed & cut in half 1/4 Cup Raisins (red or gold will work) 1/4 Cup Dried Blueberry 1 Tsp Yellow Mustard Seeds 1/2 Piece Cinnamon Stick 1/4 Cup Sugar 2 1/2 Cups Water 1/2 Cup Orange Juice 1/4 Cup Sherry Vinegar 1 Pinch Sea Salt

Instructions:

In a medium sauce pot, add the olive oil and the mustard seeds.

Lightly toast the mustard seeds until fragrant.

Add all the fruits, water, orange juice, sugar, cinnamon, and sherry vinegar into the pot over medium heat.

Bring the mixture to a slow simmer over low heat until the fruit plumps and becomes very tender. The mustard seeds will become tender as well. Add more water if necessary to achieve ideal softness of fruits.

Mixture should resemble a warm fruit compote. Season with the sea salt.

Discard cinnamon stick, serve warm with roasted turkey, pork, or chicken.

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Yields About 4 Quarts Cook Time: 30 minutes

Sage & Rosemary Turkey Velouté Sauce

Ingredients:

6 oz Butter 6 oz Flour 3 1/2 Quart Chicken or Turkey Stock 8 oz Turkey Giblets, if available 1/2 Cup Onion, diced small 1 oz Garlic, minced 1/4 Cup Carrot, peeled & sliced small 1/4 Cup Celery, diced small Fresh Sage, chiffonade Fresh Rosemary, chopped Cracked Black Pepper Kosher Salt

Instructions:

If you have turkey giblets, you can begin by searing them in a pot with olive oil until golden brown. Set them aside to reserve for sauce.

In a medium sauce pot, sweat the onions with the 6 ounces of butter. Once onions are translucent, add the flour and stir to make a blonde roux.

Add the chicken or turkey stock, carrot, celery, and rosemary (and turkey giblets). Bring sauce to slow simmer over medium-low heat, stirring occasionally.

Allow sauce to simmer slowly to allow vegetables to cook and develop flavor from the giblets.

Once mixture begins to thicken, stir in the sage.

Add a little extra stock if the sauce becomes too thick.

Season with salt and pepper.

You may strain the sauce if a smooth consistency is desired, but it is designed to be served as is.

Serve hot with roasted turkey or chicken.

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“Good friends, great conversations, and delightful beverages are the perfect recipe for a memorable party.”

Pe n s a M a r k a l Che f

Re gio n l Ac c o un ts a N at io n

beverages

Berry Burlesque Serves: 1 Prep Time: 2 Minutes

Ingredients:

4-6 Mint Leaves 1 oz Black Currant Purée 1/2 oz Lime Juice 1.2 oz Lemon Juice Ginger Beer

Instructions:

Combine and shake all ingredients except for the ginger beer in a shaker tin with ice. Then, strain over fresh ice topped with ginger beer.

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Cucumber Gimlet Mocktail Serves: 1 Prep Time: 2 Minutes

Ingredients:

4-5 Slices of Muddled Cucumber 1 1/2 oz Club Soda 1 oz Fresh Lime Juice 1 oz Simple Syrup

Instructions:

Combine all ingredients and mix with ice. Serve in a rocks glass over crushed ice. Garnish with a rolled cucumber slice.

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desserts “Desserts are not just sweet endings; they are the final punctuation marks in the stories of our meals, leaving lasting imprints of flavor and shared moments.” Chef Jason

Ja so n To lle so n

Exec ut ive Ch ef H idde n R idge , TX

Chocolate Truffles Serves: 15 - 20 Truffles Cook Time: 2 1/2 Hours

Ingredients:

8 oz Semi-sweet or Dark Chocolate 1/2 Cup Heavy Cream 1/4 Tsp Vanilla Extract Pinch of Salt

Instructions:

To make the chocolate truffles, chop chocolate finely so it will melt more quickly and evenly.

Heat the milk or cream just until it barely begins to boil.

Pour over the chocolate, add the salt and vanilla, if using, and stir until smooth.

Refrigerate for at least 2 hours, or until firm enough to scoop out and roll balls with your hands or a mini cookie scoop.

If desired, roll truffles in cocoa powder, sprinkles, crushed walnuts or almonds, coconut, powdered sugar, or melted chocolate. Set on a parchment-lined plate and refrigerate until ready to serve.

Truffle Flavor Ideas

Mint – Stir 1/4 teaspoon of pure peppermint extract into the melted chocolate.

Espresso Truffles – Stir in 1 teaspoon of instant coffee, regular or decaf.

Peanut Butter – Stir 2 tablespoons of softened peanut butter or almond butter with the cream and melted chocolate.

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“Very simple, very delicious. You don’t need to be a master pastry chef to pull this one off but, no one will know that you’re not!” Chef Jason

Oreo Mousse Cake Serves: 8 Cook Time: 3 1/2 hours

Ingredients:

1 Package (14.3 oz) Oreo Cookies, crushed 1/3 Cup Butter, melted 8 oz Semi-sweet Chocolate, chopped 3 Cups Heavy Whipping Cream, divided 1/2 Cup Confectioners' Sugar

Instructions:

In a small bowl, mix 2 cups crushed cookies and butter.

Press onto bottom of a greased 9-inch springform pan.

Refrigerate until ready to use.

In a large microwave-safe bowl, microwave chocolate on high just until melted; stir until smooth. Cool to room temperature.

In another bowl, beat cream and confectioners' sugar until stiff peaks form; fold 4 cups into chocolate mixture.

Spread over crust. Spread remaining whipped cream over top. Cover and refrigerate until set, about 3 hours.

If desired, garnish with additional Oreos.

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Texas

“When summer hits in Texas, it means that peaches are on the way! I love this recipe and I think you will, too!” Chef Jason

Peach Crumble

Serves: 4 Cook Time: 1 hour

Ingredients:

For the filling 6 Large Peaches, sliced (about 2 1/2 pounds) 1/4 Cup Granulated Sugar Juice of 1/2 Lemon 1/2 Tsp Ground Cinnamon 1/2 Tsp Ground Ginger Pinch Kosher Salt For the crumble 1 1/2 Cup All-purpose Flour 1 Cup Packed Brown Sugar 1/2 Tsp Kosher Salt 1/4 Tsp Ground Cinnamon 1/2 Cup (1 Stick) Butter, melted Vanilla Ice Cream, for serving

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Instructions:

Preheat oven to 375 degrees F. In a large bowl, combine peaches, sugar, lemon juice, cinnamon, ginger, and salt. Set aside.

In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Pour in melted butter and stir until mixture resembles coarse crumbs.

Pour peaches and juices into a large baking dish.

Sprinkle crumb topping evenly over peaches.

Bake until topping is golden and peaches are bubbling, about 45 to 50 minutes.

Serve warm with ice cream, if desired.

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Extra chewy Salty-sweet

EXCEPTIONALLY

Chocolate-y V Teamer Derek K. Chin’s Favorite Cookie

Recipe

Serves: 12 cookies Cook Time: 12-14 minutes

Ingredients

If you use an ice cream scoop, it will make 18. If you use a tablespoon sized scoop, it is closer to double!

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1 1/4 Cup Bread Flour 1 Cup All-purpose Flour 2 Tsp Kosher Salt 1 Tsp Baking Soda 1 Cup Unsalted Butter (2 sticks), preferably browned + 1 Tbsp Water 1 Cup Dark Brown Sugar 1/2 Cup White Sugar 3 Tsp Vanilla Extract 1 Tsp Espresso Powder 1 Large Egg 1 Large Egg Yolk 1/2 Cup Semi-sweet Chocolate 5 oz Dark Chocolate Chunks Maldon Sea Salt to taste

Instructions:

Brown butter in a pan. When it turns golden brown, put it in a measuring cup. Add water until it equals one cup. To avoid runny dough, let your browned butter cool to room temperature. Expedite this by putting in fridge.

Chop your dark chocolate chunks and set them aside (preferably in the fridge).

Sift flours into a bowl with salt and baking soda. Set aside.

Put the sugars, vanilla, espresso powder, and butter into the mixing bowl. Cream together.

NOTE: Beat your butter-sugar mixture well (3 minutes on Speed 3 with KitchenAid), make sure it's light in color and not too soft, but rather firm and stable. If it's still too soft, put in the fridge for 15+ minutes to help the mixture firm.

Next, cream with the egg and egg yolk. Add dry ingredients in about one-third increments. Use a spatula to avoid over-mixing.

Fold in your chocolate and then leave batter in fridge for 30 minutes to cool.

Scoop after dough has sat in the fridge and then chill overnight (12-24 hours).

Set oven to 350 degrees F. Use an oven thermometer to make sure your oven is accurately heated.

When you’re ready to bake, sprinkle the Maldon sea salt on top of the cookies.

Bake for 12-14 minutes, if you’re using an ice cream scoop.

Bake for 10-12 minutes for smaller scoops.

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charcuterie

o K r i s Re go f Din ing D ire c t o r a, GA tt Alph a re

“A good cheese and charcuterie board, with a variety of flavors and textures, almost has a ‘water cooler effect’. It brings people together to connect around a good meat & cheese spread.”

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Tips for Making a Charcuterie Board

Serving board A large board is the most essential item for building a charcuterie board. Wood is generally what looks ideal and rustic, but charcuterie boards can also be plated on ceramic plates, slate plates, and sometimes even directly on a clean surface on wax paper or butcher paper!

Cheese knives High-quality cheese knives are like the bread and butter of charcuterie boards. An assortment of cheese knives helps with whatever variety of cheese you choose to put on your board. A knife for slicing, a fork to pick slices or cubes, and a pick to chisel our chunks of harder cheese varieties.

Small bowls Add some texture and dimension to the board with small bowls. They’re perfect for dressing up the board while providing a home for olives, pickles, and spreads.

Color Adding color to your board is very important. It adds a whole new dimension when it comes to plating. A charcuterie board during the holidays with red and green elements, orange/brown during the fall, etc.

Texture Texture is important, too. When it comes to crunch, creaminess, firmness, it is all important towards creating a great mouthfeel. Crunchy crostinis, creamy brie, a burst of a grape, the fresh and tart crunch of a granny smith apple, all at once create that sort of experience.

Plating 1. Place the cheeses.

2. Add the small bowls and decorative elements like fresh herbs.

3. Place the meats, make rosettes, roll, or simply fold in half.

4. Place your crunchy textures such as crostinis, crackers, etc.

5. Fill any gaps with fresh fruit and berries. This is an opportunity to add not just flavors, but also color.

6. Place pickles, nuts, etc.

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Cheese & Charcuterie Charcuterie was originally intended as a way to preserve meat before the advent of refrigeration, and it is prepared today for their flavors derived from the preservation process.

Ingredients: Cheese

Hard Cheese: Gruyere, Gouda, Aged Cheddar, Manchego, Emmental, Tomme Semi-Soft | Funky: Dansk Blue, Gorgonzola, Roquefort Soft Cheese: Brie, Camembert, Cambozola, Goat, Epoisses, Stilton, Shropshire

Spreads:

Fig Jam, Fruit Compotes (Strawberry, Apricot, Plum, Spiced Cherry), Apple Butter, Quince Membrillo, Jalapeño Chili Jam, Peach Preserves, Kalamata, Tapenade, Artichoke Spread, Red Pepper & Feta Spread, Pimento Cheese Spread, Apricot Mostarda, Chow Chow, Honey and/or Honeycomb.

Fruit + Garnish

Apple Slices, Pear Slices, Grapes (Red and Green), Strawberries, Raspberries, Blackberries, Blueberries, Dried Fruit (Dates, Apricot, Figs), Cornichons, Capers, Grilled Artichoke, Marinated Olives, Pickled Onions, Petite Peppers, Pepperoncinis, Banana Peppers.

Meat

Calabrian Sausage, Calabrese Salami, Cured Chorizo, Iberico Chorizo, Jamon, Serrano, Coppa, Bresaola, Speck, Prosciutto, Genoa Salami, Soppresata

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Instructions:

Wash any fresh fruits and slice larger ones like apples and pears ahead of time. (You can always squeeze them with a bit of lemon juice if you’re worried about browning!)

It’s also better to slice firm and semi-firm cheeses on a cutting board before transferring them to a serving platter. That way, they’re easy for guests to grab and enjoy.

Arrange the fruits and cheeses on your serving platter or board and fill in the gaps with the other components. Arrange the meats around the cheese and be creative with positioning the meats. Prosciutto can either be lightly folded and shingled or bundled up like a rose and gently placed in pockets.

Harder meats like salumis and bresoala can be shingled in lines to create the illusion of borders.

When your guests arrive, make sure you have a few cheese knives handy for slicing and spreading the softer cheeses.

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Event Planning Tips Happiness is here.

Choose a Theme

Themes are a fun way to focus on decor and atmosphere for your upcoming event. Theme ideas can range from “Tropical” to “Make a Change.” Use these to determine so much more than decor, such as music, lighting, table accents, and even potluck items for guests to bring!

First Impressions

No matter what type of party you are planning, the invitation is the first thing that will tell guests about your event. Whether it's a casual gathering of friends or a formal affair; select simple wording & classic graphics while incorporating a personal touch of your party theme.

Dietary Details

Be specific with plans for food, such as appetizers, lunch, or dessert. This will help your guests know what to expect. Send a group text to all attendees in advance to inquire about specific requirements. This group text will supply all who are cooking any necessary details to consider.

Consider Renting

Turn your home into an event experience by renting atmosphere enhancements. You can rent items like small tents, cocktail tables, chairs, and specialty glassware or dishes. An event standard is to have seats for 1/3 of your invited guests!

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Batch Beverages

Create a thoughtful drink station while saving money on open bottles. Incorporate an interactive beverage display and served outside the kitchen traffic. Seasonal and themed recipes are endless. Incorporate fun toppings of fruit or herbs.

Glass Pens

Provide glass safe markers for guests to claim their glass. This helpful and fun trick helps guests from accidentally losing or sharing their glasses.

Meals To Go

Prepare for the leftovers! Pre-purchase restaurant quality to-go boxes to allow guests to take home dinner without stealing your best tupperware. Perfect the travel home experience by adding handled carry bags.

Interactive Playlist

Create a playlist that can be shared with guests for additions of their favorite songs to be played at your event. Attendees will feel right at home by hearing some of their favorite tunes throughout the event.

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Group Dance Lesson

If your event includes music and dancing, a group dance lesson can be a great way to reflect your overall event theme and a really good time. Salsa lessons for a “Cuban” themed event or square dancing lessons for a “Down Home” theme. If you don’t have a live instructor option, set up an area for a virtual online lesson and you can even turn it into a friendly game for all to enjoy.

Private Chef’s Dinner

Invite your guests to enjoy a gourmet dining experience designed and prepared by a professional local chef.

Prepare a take-home gift of recipe cards from some of the evening’s special features.

Bake-Off Competition

For an event that you have asked guests to bring a dessert, turn this into a fun bake-off competition by selecting a judging panel and giving out awards. After you narrow it down to two finalists, you could also incorporate a fun in-person challenge for all guests to determine the overall winner.

Global Gala

Assign a country to your guests and have them bring food representing that country while wearing clothing from that culture. You will end up with a fun, diverse atmosphere with lots of conversation and food choices.

Decor can be set up for each country with backdrops props on country station food and beverage tables.

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Equipment

Sur la Table

William Sonoma

JB Prince

Food Techniques + Recipes

Serious Eats

References References

Minimalist Baker

Chef Steps

Ingredients

Anson Mills

Rancho Gordo

Le Sanctuarie

San Juan Island Sea Salt

Preserved

The selection of references I've curated are some of my personal favorites, chosen with care to enhance your culinary experiences with your loved ones.

I hope they bring happiness and flavor to your gatherings with family and friends. Chef Mark

Scan QR code to download the digital copy of this cookbook!

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A Culinary + Hospitality Journey Workplace Delivery Global Real Estate

Designed by: Danielle Komonce Narratives by: Tara Liong