The Wheelhouse Cookbook - 2024

The

Wheelhouse

Cookbook 05

04

07

04

Drinks

Apps & Snacks

Entrees

Desserts

Introduction We’re pleased to share the Second Edition of the Wheelhouse Cookbook with you!

For our First Edition, we asked teammates to share their favorite family or friends recipes. The result?

About 30 recipes on everything from Filipino “Spicy Tofu Sisig” to German “Feuerzangenbowle” (literally, a celebratory punch bowl that you light on fire)!

For this Second Edition, we decided it would be a bit more fun to reach out to some of our industry friends to see if they could bring their local flavors to our expanding Wheelhouse Cookbook.

These “Friends of Wheelhouse” include partners, operators, revenue managers, and customers— folks such as Sarah Franzen (who you just KNEW was going to submit something magic) to Doug Truitt (who it turns out... makes a pretty mean Cheesecake)!

A question we addressed last year—which warrants revisiting—is, “Why in the world would Wheelhouse take the time to produce a cookbook?!”

We’d suggest that a cookbook represents almost everything we love at Wheelhouse:

Genuine connections with local communitie A deep desire to learn the stories and culture of these communitie An interest in highlighting our customers and friend A passion for any activity that blends creativity & collaboration

In total, in the 18 months since we published our First Edition of the Wheelhouse Cookbook, we’ve been hard pressed to think of a better symbol for how we strive to operate as a company.

Hence, the Second Edition.

In sharing this with you, we hope it both brightens up your week, perhaps inspires a new cooking experience or industry connection, or even... nudges you along to submit your own recipe (aka... help us make a Third Edition all but inevitable and our best yet)!

Table of Contents Drinks 1 - Smoked Old Fashioned to Move-a-Mountain - Robin Craigen 2 - The Eastside - Mike Horan 3 - Dutch Negroni - Danny de Haas 4 - Espresso Martini Plus - Jake Creasey 5 - Vietnamese Egg Coffee (Cà Phê Trứng) - Vu Huynh

Apps & Snacks 6 - Fiesta Bean Salad - Michelle Williams 7 - Cream of Mushroom Soup - Sarah Franzen 8 - John's Gabas al Ajillo - John deRoulet 9 - Bitterballen - Donna

Entrees 0 - Thanksgiving Turkey & Gravy - Sarah Franzen

1

11 - Suppli al Anster - John An 12 - Creamy Sausage Tortellini Soup - Caleb Hannon 13 - Chicken Pot Pie - Mike Devos

’

14 - Sheperd s Pie - Ponita Creasey 15 - Creamy Gochujang Pasta - Helen Nam 16 - Cacio E Gochugaru - Jack Feighery

Desserts 17 - The Best Brownies of Your Life - Rebecca Ballart 18 - Doug's New York Style Cheesecake - Doug Truitt

ö

19 - Himmelstorte - Andreas Buscherm hle

0 - GingerSOFT Cookies - Megan Shuey

2

Smoked Old Fashioned to Move-a-Mountain Yield

Prep Time

Cook Time

01

20

10

serving

minutes

minutes

Ingredients 2 ounces of any great bourbon (100+ proof Knob Creek preferred)

Robin Craigen

3 dashes of Angostura Aromatic Bitters

Moving Mountains

2 dashes of Angostura Orange Bitters 1/4 ounce of Luxardo Maraschino cherry liqueur Demerara sugar (for simple syrup)

Backstory This is the Smoked Old Fashioned to Move-a-

Ice (a single large cube and several small ice cubes) Orange peel (a wide slice cut using a vegetable peeler)

Mountain! As the recipe

Maraschino cherries

states, any great bourbon

Foghat Smoker with untreated charred barrel oak

will do, but we prefer 100+ proof Knob Creek. The bitters add complexity and engage more of our palate.

The Demerara simple syrup is rich and tasty, and easy

Method

1

stir until fully dissolved, allow to cool

to make on your own! Do not use white or brown sugar. The Luxardo Maraschino cherry liqueur is the glue that binds it all together. Do not use ice that was stored next to something else in the freezer. Use a mold to create the single large ice cube. You can super heat your own piece of oak, or

Make the Demerara simple syrup: Heat 2 parts sugar with 1 part water and

2

Add single large ice cube and 1 or 2 maraschino cherries to cocktail glass

3 Fill a 24 ounce cocktail stirring glass 2/3 of the way full with ice cubes; add 1/4 ounce of Demerara simple syrup, bitters, bourbon, and Luxardo Maraschino cherry liqueur; stir for 10 to 15 seconds 4 Place strainer over your prepped cocktail glass and pour drink; garnish with orange peel

5 Place the Foghat Smoker on top of the glass with wood chips inside; fire up the mini blow torch and heat wood chips to create a layer of smoke to top your drink

cheat like we do and use the Foghat Smoker :)

1

The Eastside Yield

Prep Time

Cook Time

01

05

00

serving

minutes

minutes

Ingredients 2.5 ounces of good gin

Mike Horan

1 ounce of fresh lime juice

Wheelhouse

3/4 ounces of simple syrup 6-8 mint leaves 3-5 cucumber slices

Backstory

Ice

This was my “go-to” summer cocktail through a fairly stressful time in my professional life. A maniac

Method

had acquired our previous

1

Gently muddle the mint and sliced cucumber in your cocktail shaker

company and was publicly

2

Add gin, lime juice, simple syrup, and ice into the shaker

3

Shake shake shake that shaker

4

Double strain over fresh ice into an old fashioned cocktail glass (or any

critical of our business, people, and culture.

Through some really hot summer days I would sit on

cocktail glass that you wish)

my rocking chair on the porch with this delicious,

5

Garnish with cucumber and mint leaves

refreshing drink and disappear into a book. I really found it to be the perfect escape!

2

Dutch Negroni Yield

Prep Time

Cook Time

02

05

00

servings

minutes

minutes

Ingredients

1.5 ounces of genever

Danny de Haas

Wheelhouse

1 ounce of Campari

1 ounce of sweet vermouth

Orange half-wheel or twist

Ice

Backstory

Using genever in place of

gin when making a Negroni

not only brings the juniper,

but also a bodied maltiness

Method

1

Add the genever, Campari, and sweet vermouth into a mixing glass with ice,

to the cocktail classic. For stir until well-chilled those unfamiliar, genever is

essentially the Dutch

grandfather of gin. Made

2

3

Strain into a chilled rocks glass filled with fresh ice

Garnish with an orange half-wheel or a large orange twist

from malted grain and

flavored with juniper, this

age-old spirit is known for

its earthy, nutty qualities.

New York City bartender

and beverage consultant

Paula Lukas elaborates:

“Replacing the traditional

gin in a Negroni with

genever gives it a mellow,

malty flavor. Genever tastes

very similar to unaged

whisky, and brings a certain

warmth to the cocktail.”

3

Espresso Martini Plus Yield

Prep Time

Cook Time

01

05

00

serving

minutes

minutes

Ingredients 2 shots of Kahlua or your favorite coffee liqueur

Jake Creasey Wheelhouse

2 shots of vodka 1 shot of fresh espresso Dash of simple syrup or Baileys (for the party animals) Ice

Backstory In 2022, I was sitting in a bar on the beach with friends ringing in the new

Method

year. All was great, except

1 Brew the fresh espresso (you can use an espresso machine or you can

the Espresso Martini just wasn't hitting the mark for me. My biggest gripe was that it always felt too loose as opposed to the nice creamy flavor you would expect from a coffee - that and it was never filled to the

borrow your office's pod machine for a night, it's all the same)

2 Place espresso in the freezer to chill for ten minutes; if you plan to leave it longer, place in the refrigerator instead

3 Combine cooled espresso, coffee liqueur, vodka, simple syrup/Baileys, and ice into a shaker; shake for a minute or two

4 Strain into a chilled large cocktail glass and enjoy

brim! Thus started the search for the perfect Espresso Martini to fit my personal palate. Thus, the birth of the Espresso Martini Plus.

4

Vietnamese Egg Coffee (Cà Phê Trứng) Yield

Prep Time

Cook Time

02

05

15

servings

minutes

minutes

Ingredients 2 ounces of espresso beans

Vu Huynh Wheelhouse

Backstory No, I did not grow up

1 egg yolk

4 ounces of sweetened condensed milk

Method 1

Brew 2 cups of espresso from your espresso beans

2

Whip the egg yolk and sweetened condensed milk until it is light and

drinking coffee, but I have always been familiar with

frothy and holds soft peaks

Vietnamese Iced Coffee!

Years later, during a trip to

3

Pour the egg mixture on top of the espresso

Hanoi, Vietnam, I was introduced to Vietnamese Egg Coffee. My mind was blown and I wanted to share this recipe with everyone!

5

Fiesta Bean Salad Yield

Prep Time

Cook Time

10

15

00

servings

minutes

minutes

Ingredients 15-ounce can of black beans

2 tablespoons of fresh lime juice

Michelle Williams

15-ounce can of kidney beans

1 tablespoon of fresh lemon juice

Atlantic Vacation Homes

15-ounce can of cannellini beans

1 clove of garlic, crushed

10 ounces of frozen corn, thawed

2 tablespoons of white sugar

1 red onion, diced

1 tablespoon of salt

1 green bell pepper, chopped

1 1/2 teaspoons of ground cumin

1 red bell pepper, chopped

1 1/2 teaspoons of ground black pepper

has become my go-to for

1/4 cup of fresh cilantro, chopped

1/2 teaspoon of chili powder

parties, potlucks, or any

1/2 cup of olive oil

H

Backstory I ran across this recipe a number of years ago and it

ot sauce

occasion where quantities of people need to be fed.

1/2 cup of red wine vinager

This dish is extremely versatile and easy to make because it only takes a few minutes to prepare. Plus, there is no cooking at all! It’s also easy to make your own;

Method 1

for instance, I sometimes like to dial up the cilantro and lime flavors from what

and red onion 2

with with hot sauce to taste

eaten as a side dish or as a

quantity and the various

our dressing over bean mixture and toss well

3

P

4

R

rice, or whatever you want.

The recipe yields a large

hisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt,

W

cumin, black pepper, and chili powder together in a small bowl; season

the recipe states. It can be topping on tortilla chips,

inse and drain beans, then combine in a large bowl with bell peppers, corn,

R

efrigerate until chilled (a minimum of 1 hour, overnight is also fine); stir

again before serving

colors make it pretty to look at, so this is a fantastic dish to make when entertaining.

Enjoy!

6

Cream of Mushroom Soup Yield

Prep Time

Cook Time

06

20

30

servings

minutes

minutes

Ingredients 5 tablespoons of unsalted butter

1/2 teaspoon of black pepper

Sarah Franzen

2 tablespoons of olive oil

8 cloves of garlic, minced

REVZEN

1 medium onion, chopped

5 tablespoons of flour

48 ounces of mushrooms, sliced

12 ounces of evaporated milk

and stems removed

Backstory

6 cups of chicken broth

This is my family's favorite

1 teaspoon of salt

1/4 teaspoon of Worcestershire sauce

Crusty bread

fall/winter meal. It's stupidly easy and so tasty.

Feel free to experiment with different mushroom combinations to suit your taste, though I think my favorite is a two-to-one ratio of White Mushrooms to Cremini Mushrooms. If you don't have an immersion blender for the final step, you can pulse mushroom mixture in a food processor before adding to the broth. Enjoy!

Method

1 In a large skillet, melt butter and olive oil over medium heat; add onions and cook for 3-4 minutes, stirring periodically throughout 2 Increase heat to high, add mushrooms, and cook until they are wilted and brown in some places, stirring periodically throughout 3 While the mushrooms cook, add 5 cups of chicken broth, salt, and pepper to a large pot or dutch oven over high heat

4 Once mushrooms have begun to brown, add garlic to the skillet and cook until fragrant

5 Add remaining 1 cup of chicken broth to an airtight container with flour, seal and shake until flour is fully dissolved; add this mixture to the skillet, stir and cook until combined with mushrooms 6 Once the broth in the large pot or dutch oven begins to simmer, remove from heat and add the evaporated milk and mushroom mixture; return to high heat

7 When the soup just reaches a simmer, remove from heat and stir in Worcestershire sauce 8 With an immersion blender, pulse until most mushrooms are in small pieces, then serve with crusty bread

7

John's Gabas al Ajillo Yield

Prep Time

Cook Time

04

10

20

servings

minutes

minutes

Ingredients

12 cloves of garlic (4 finely chopped, 4 crushed, and 4 sliced)

John deRoulet

Wheelhouse

1 lbs of shrimp with shells

1 cup of olive oil

Parsley, chopped

Splash of sherry

Backstory Baguette

This recipe is a perfect Pinch of red pepper flakes and/or paprika (optional) snack/appetizer to make in

an open kitchen. You really

want people to be in the

Method room and smell it while

you’re cooking it. The aroma

is amazing and will really

get people hungry for the

1 2

Shell shrimp and put shells aside

In a large pot, combine shelled shrimp with 1/4 cup of olive oil and the 4

cloves of finely chopped garlic; place in fridge main course. Don't be

surprised if people like the

3

bread in oil as much as or

remaining

3

/4 cups of olive oil, shrimp shells, and 4 cloves of

crushed garlic over medium heat until the shells are pink and fully cooked

j

more than the actual

shrimps.

é

In a pan, saut

through; en oy the smell and taunt the onlookers who watch you cook

4 5 H

Strain shells and garlic from the oil, then return the oil to the pan

eat pan on medium heat and add refrigerated shrimp along with the 4

cloves of sliced garlic and red pepper flakes (if using)

6 C

ook shrimp until they are

j

ust slightly undercooked (about 4 to

8

minutes), stirring and tossing the shrimp constantly

7 W

hen shrimp are

j

ust slightly undercooked, add a splash of sherry and

then remove from heat; add chopped parsley and paprika (if using)

8

Serve shrimp and oil in a bowl; eat the shrimps; dip bread in oil

8

Bitterballen Yield

Prep Time

Cook Time

40

45

05

servings

minutes

minutes

Ingredients

Donna Wheelhouse

Backstory When my sister moved almost 2,000 miles away to Australia, it was hard to

3 tablespoons of butter

2 teaspoons of ground nutmeg

100 grams of onion, minced

2 teaspoons of salt

100 grams of mushrooms, minced

1 teaspoon of ground white pepper

200 grams of ground beef

1/2 teaspoon of sugar

40 grams of all-purpose flour

4 stalks of Chinese celery, thinly sliced

250 milliliters of milk

3 large eggs, lightly beaten

400 grams of mashed potatoes

2 cups of bread crumbs

40 grams of cheddar cheese, grated

Cooking oil

keep in touch with differing timezones and not having the ability to just visit each other whenever. However, we both have an intense love for food. This is a recipe that she shared with me and one that I make often. Bitterballen feels like family. I recommend serving with mayonnaise and chilli sauce for dipping.

Method

1 In a pan over medium heat, sauté onions in butter until translucent; add mushrooms and cook until wilted; add ground beef and cook until it is no longer pink

2 Add flour to the pan, stirring until the beef mixture clumps together; slowly pour milk and stir constantly until the mixture is a thick sauce 3 Add in potatoes, nutmeg, salt, ground pepper, sugar, cheddar and celery; mix well and cook until the mixture is dry and you see no standing liquid 4 Set aside to cool, then take a tablespoon of the mixture and shape into a small round ball; repeat with the rest of the mixture 5 Coat each ball with three layers: first lightly with bread crumbs, then with egg, then finally with breadcrumbs again to ensure full stickiness 6 Heat a pot of oil for deep frying and fry your Bitterballen balls until golden brown and crispy 7 Drain on a wire rack first to ensure the Bitterballen is dry

9

Thanksgiving Turkey & Gravy Yield

Prep Time

Cook Time

12

45

04

servings

hours

minutes

Ingredients

Sarah Franzen

14 to 16 lbs. whole turkey

3 teaspoons of fresh lemon juice

15 tablespoons of unsalted butter,

2 cups of broth

room temperature

REVZEN

3 tablespoons of molasses

1/4 cup of flour, plus more as needed 1 cup of milk, plus more as needed

3/8 cup of salt

Backstory

3/8 cup of black pepper

I found the base recipe for this bird in a magazine about 25 years ago when I hosted my first Thanksgiving after my daughter had just turned one. It was a success and I spent the

Method 1

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)

2

Prepare turkey: remove giblets from cavity, rinse the bird, and pat dry; in

a small bowl, combine 8 tablespoons of butter with molasses, salt,

next 10 years making

pepper, and lemon juice

iterations of it, until around 15 years ago when I settled

3

on this version! My family

as far as possible without ripping it; place any remaining molasses butter

still loves it (I make it every

mixture in cavity; rub 2 tablespoons of butter on top of the skin

year, regardless of who is hosting)—especially the

4

favorite holiday of the year

5

After this initial 45 minutes, you may stuff the bird with stuffing (reach

out to Sarah for an amazing cornbread stuffing recipe!); cover loosely

just because of this meal. A

with foil and continue to roast until both meat and stuffing reach a

couple years ago, I started

temperature of 165 degrees Fahrenheit (75 degrees Celsius), about 3 to

making it on my birthday

4 hours; let rest for 30 minutes before carving

too, because one time a year just isn't enough!

Place turkey on a rack in a roasting pan and add 1 cup of broth to the

bottom of the pan; roast uncovered for 45 minutes

gravy that the drippings make. Thanksgiving is my

Carefully spread the butter mixture evenly under turkey ’s skin, reaching in

6

Prepare gravy: remove turkey, rack, and any large chunks from roasting

Anyway, hope you enjoy it

pan, then place on stove at medium heat; whisk in flour until smooth,

as much as my family and I

then whisk in 1 cup of broth until smooth, then whisk milk in gradually

do!

until gravy is the desired consistency

10

Suppli al Anster Yield

Prep Time

Cook Time

06

20

40

servings

minutes

minutes

Ingredients

John An TechTape

1 to 2 tablespoons of olive oil

7 ounces (200 grams) of tomato puree

1 garlic clove, whole

1 cup of uncooked sticky white rice

1/4 to 1/2 teaspoon of salt

2 tablespoons of parmesan, grated

1 to 2 dashes of black pepper

8 ounces of fresh mozzarella, cubed

1 large egg

1/2 to 1 cup of panko bread crumbs

Backstory During a summer semester abroad in Italy (in a travel architecture program), some other students and I decided to get together and try our hands at cooking some local dishes like this one. We purchased fresh

Method

1 In a rice cooker, cook sticky white rice according to package instructions 2 When the rice is nearly done cooking, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)

market (at the Campo de'

3 In a large frying pan, combine olive oil, tomato puree, garlic clove, salt, and black pepper; cook for about 10 minutes and then remove garlic clove

Fiori in Rome), but we forgot

4 In a large bowl, combine tomato mixture, cooked rice, and 1 tablespoon

ingredients at the local

to buy the typical arborio rice. We improvised and used the sticky white rice that we had on hand instead. It turned out just as well, if not better! Originally, we fried the suppli (as is traditional), but over the years we tried to make it a bit healthier, and so switched to baking them, and found that they are just

of parmesan

5 Prepare breading station: on a large plate, combine panko bread crumbs with remaining 1 tablespoon of parmesan; in a small bowl, beat egg 6 Form the suppli: take a heaping tablespoon of rice in your palm, flatten, place a cube (or two) of mozzarella in the center, and form rice into a ball so that the mozzarella is completely enclosed in rice; roll rice ball in egg until it is completely coated and then roll in panko mixture until completely coated again; place completed suppli on baking sheet 7 Transfer baking sheet to oven and cook for 15 to 25 minutes, until the panko is nicely browned

as good when baked!

Mangia!

11

Creamy Sausage Tortellini Soup Yield

Prep Time

Cook Time

04

10

25

servings

minutes

minutes

Ingredients 3 tablespoons of butter

6 cups of veggie broth

Caleb Hannon

1 small onion, diced

12 ounces of tortellini

StayLakeNorman

3 cloves of garlic, minced

1 cup of heavy cream

2 large carrots, thinly sliced

5 to 12 ounces of baby spinach

1 tablespoon of Italian seasoning

2 spicy Italian sausages, thinly sliced

1 teaspoon of salt

1/2 to 1 cup of sun-dried tomatoes

1/4 teaspoon of black pepper

Parmesan cheese, for topping

Backstory Our family has always been a soup family. My wife and I have been veggie focused

1/4 cup of all-purpose flour

for a long time and stumbled across this soup one winter that didn't have the sausage element. We quickly realized it was missing something and

Method 1

seasoning, salt, and black pepper; sauté for 6 minutes until fork tender

decided sausage was the missing item. We played around with the options and finally found a meal that our

2

Whisk in flour until crumbly

3

Slowly add the broth and whisk vigorously until its well combined and no

clumps

teenager begs us to make.

We eat this soup year round, even when it's 85 degrees and we spent the

4

Bring soup to a boil and then add tortellini

5

Cook over medium-high heat for 3 to 6 minutes until the tortellini is

tender and heated through

day on the lake (it's that good).

In a pot, melt butter and combine with sausage, onion, garlic, carrots, Italian

6

Whisk the cream in and add spinach

7

Bring everything back to a boil and cook for 2 to 3 minutes until the soup

is smooth and thickened

12

Chicken Pot Pie Yield

Prep Time

Cook Time

04

15

45

servings

minutes

minutes

Ingredients 2 boneless skinless chicken breasts, cut into pieces

Mike Devos Best Beach Getaways

1 bag of California blend vegetables 1 can of cream of potato soup 8 ounces of shredded cheddar cheese 1 tube of crescent roll dough

Backstory

Oil, salt, and black pepper

I just made this with stuff I had on hand because I didn’t want to go to the store. Enjoy!

Method 1

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)

2 In a large pot, boil water and then add vegetables; cook until soft (about 3 to 4 minutes) then drain

3 In a pan, sauté chicken with oil, salt, and black pepper until fully cooked (about 8 to 10 minutes)

4 In a casserole dish, combine vegetables, chicken, and soup 5 Bake for 25 minutes 6 Remove from oven, top with shredded cheddar cheese and an even layer of crescent roll dough

7 Bake for an additional 15 minutes, until crescent roll dough top is brown

13

Shepherd's Pie Yield

Prep Time

Cook Time

03

05

60

servings

minutes

minutes

Ingredients 3 large potatoes (1.5 to 2 pounds),

Ponita Creasey

peeled and quartered

Wheelhouse

1 medium onion, chopped 1.5 cups of mixed vegetables 1.5 cups of ground beef

Backstory

1 teaspoon of Worcestershire sauce Ground pepper Rosemary and thyme Salt

8 tablespoons of butter, chopped

1/2 cup of beef broth

I have a friend who is a chef and really good at cooking.

I'm not too adept at preparing Western dishes.

However, since my fiancé is from the UK, I wanted to try making a Western dish that he might enjoy. I asked my friend to teach me how to make Shepherd's Pie because it's always brought to our potlucks. I tried

Method

1 Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) 2 In a pot, place potatoes and cover with cold water until water reaches an inch above the potatoes; add salt and bring to a boil, cooking until tender 3

While the potatoes are cooking, melt 4 tablespoons of butter in a pan on medium heat; add onions and cook until tender (about 6 to 8 minutes)

4 Add chopped vegetables to pan and continue cooking until tender

making it for the first time,

5 Add ground beef to pan and cook until no longer pink; drain any excess

and it turned out to be a

fat and then add rosemary, thyme, broth, and Worcestershire sauce

success. I didn't expect it to be so easy and delicious.

6 Mash the cooked potatoes with remaining 4 tablespoons of butter, salt, and pepper

7 In a large baking dish (like a 9 by 13 casserole dish), spread all of the beef mixture into an even layer; spread mashed potatoes over the beef in an even layer, then rough up the surface with a fork to increase the surface area and the browning (feel free to make creative designs) 8 Place in oven and bake for 30 minutes; if the surface of the potatoes is not sufficiently brown, place under the broiler for a minute or two

14

Creamy Gochujang Pasta Yield

Prep Time

Cook Time

02

10

30

servings

minutes

minutes

Ingredients

Helen Nam Wheelhouse

2 cloves of garlic, sliced or minced

Olive Oil

3 tablespoons of gochujang

Salt and black pepper

4 tablespoons of unsalted butter

G

10 ounces of any pasta

C

1/4 cup of cream, milk, or half & half

rated parmesan (optional)

hopped herbs (optional)

ny protein (optional)

A

Backstory Growing up KoreanAmerican, I remember a time when Korean food was

Method

ridiculed as "stinky" and "foreign". Gochujang is a

1

eat a skillet on medium heat; once hot, add olive oil and garlic; cook until

H

fragrant (about 1-2 minutes), being careful not to burn the garlic; if adding

staple in Korean cooking, going back centuries where

protein, add here and sauté until brown and mostly cooked (protein will

it was made, fermented,

continue cooking in sauce)

and stored in giant

2

earthenware jugs. With the

skillet, stirring to combine; reduce your heat to medium low and continue

proliferation of Korean

to let the sauce simmer and reduce for 10-15 minutes; the sauces

culture in the mainstream

desired thickness should resemble a béchamel sauce, where the sauce

zeitgeist (K-Pop, ‘Parasite’,

sticks to a back of a spoon, and if you run your finger along the back of

‘Squid Games’), Korean

your spoon, the trail should remain

cuisine has risen too. It's fascinating to see how

3

general sentiment towards

hile sauce simmers, cook pasta to al dente according to package

W

instructions, reserving 1/2 cup of the pasta water before draining

Korean food has swung from "foreign" to now

dd gochujang, butter, and dairy (either cream, milk, or half & half) to the

A

4

dd cooked pasta to the gochujang sauce in the skillet; turn off the heat

A

and stir vigorously, adding pasta water as you stir (pasta water is full of

"trendy". This recipe, to me, is one of my favorite

starch and aids in the "saucing" of the final pasta dish; trust in the

"Korean American" fusion

process—it may look too watery at first, but the continuous vigorous

dishes - accessible while

stirring will thicken the sauce and bring it all together)

also highlighting gochujang in a less-traditional context.

5

Serve immediately, topping with a generous amounts of grated parmesan and/or chopped herbs, if desired

15

Cacio E Gochugaru Yield

Prep Time

Cook Time

04

20

30

servings

minutes

minutes

Ingredients 2 cups of grated Pecorino Romano cheese

Jack Feighery Wheelhouse

1 tablespoon of Gochugaru 4 cloves of garlic, minced 1/2 pound of pasta (any shape will do, but my go-to for this is fettuccine) 2 tablespoons of olive oil

Backstory The idea for this recipe came to me after the Skift Short-Term Rental Conference in New York City in June 2023. I attended the conference with a cherished colleague and friend, and afterwards, the two of us got dinner at an Italian-Asian fusion restaurant nearby. We ordered (among other things) a burrata with gochugaru oil appetizer.

The combination of creamy Italian cheese with bright Korean chili flakes was phenomenal, and it led me to wonder: what would a

Method

1

Put a pot of salted water on to boil (make it "salty like the sea")

2 In a bowl, combine Pecorino Romano with cold water until the cheese becomes a thick paste. Add one tablespoon of cold water, then stir, then if needed, add another tablespoon of cold water, then stir. Repeat this until the cheese reaches the desired consistency.

3 Once water boils, add pasta, cooking until just al dente.

4 While pasta cooks, add olive oil, garlic and gochugaru to a sauté pan on medium-low heat. Sauté until fragrant.

5 When pasta is al dente, reserve 1/2 cup of pasta water, then drain and add pasta to the sauté pan with the garlic and gochugaru. Keep the heat under the sauté pan on medium-low. Stir in cheese paste and pasta water until pasta is evenly coated in a creamy (but not watery) sauce. If sauce is too thick, add a little olive oil.

Cacio E Pepe pasta taste like if the traditional black pepper was replaced with gochugaru? The result is this recipe: Cacio E Gochugaru.

16

The Best Brownies of Your Life Yield

Prep Time

Cook Time

12

10

55

servings

minutes

minutes

Ingredients 2 boxes of store-bought brownie mix

Rebecca Ballart

Oil (defer to the brownie mix instructions)

Rev and Research

Eggs (defer to the brownie mix instructions) Water (defer to the brownie mix instructions) Powdered sugar

Backstory These brownies started out as a simple family recipe, but once you try these or

Method

bring them to an event,

1

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)

everyone will be asking you

2

Combine the store-bought brownie mix with the oil, eggs, and water

how to make them. It's all in the way they are baked! Pay

according to the instructions on the brownie mix box

attention and make sure

3 Grease a 9 x 13 foil pan and then pour the batter into the pan

you turn the oven DOWN

4 Ignore the baking instructions on the brownie mix box and bake as follows: bake for 30 minutes at 350 degrees Fahrenheit (175 degrees Celsius), then turn the oven down to 325 degrees Fahrenheit (160 degrees Celsius) and bake for another 25 minutes

during the baking process.

5 Stick a fork or toothpick in the center of the brownie to test if it is done; if the fork/toothpick comes out clean, it is done; if batter clings to it, bake for another 5 minutes

6 Let brownies cool and then dust with powdered sugar, then slice into squares

17

Doug's New York Style Cheesecake Yield

Prep Time

Cook Time

08

30

30

servings

minutes

minutes

Ingredients 4 cups of cream cheese, room temperature

Doug Truitt Roami

1/2 cup of sugar 5 eggs 2 teaspoons of vanilla extract 1 graham cracker crust pie tin

Backstory I learned this recipe while managing Twigs Bistro and Martini Bar. The key

Method

discovery here is that the

1

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)

eggs really bring the

2

Combine cream cheese, sugar, eggs, and vanilla extract until the mixture

density and size of the

is adequately mixed and viscous; if you are adding any extra ingredients

cheesecake to the next

to this recipe (such as berries or crushed Oreos), add them at this step

level. As step 2 of the recipe states, you can add ingredients to flavor this cheesecake, like

3

Pour mixture into graham cracker crust pie tin

4

Place pie tin within a larger and deeper pan, add water to the larger and deeper pan until it reaches half the height of the pie tin; place everything in

huckleberries, blueberries,

the oven on a middle rack

raspberries, or crushed Oreos.

5 Bake for 20 to 30 minutes, until top is golden brown 6

Cool on cooling rack for at least 20 minutes, then transfer to fridge to cool for at least 2 hours

18

Himmelstorte Yield

Prep Time

Cook Time

12

20

45

servings

minutes

minutes

Ingredients

Andreas Buschermöhle Wheelhouse

250 grams of butter

Coarse sugar

250 grams of sugar

Sliced almonds

4 large eggs

Ground cinnamon

375 grams of flour

700 milliliters of cream

16 grams of baking powder

16 grams of vanilla sugar

Backstory Himmelstorte is German for “Heaven Cake” and indeed it is a heavenly cake. If you do not have three springform pans, you can stagger the baking of each

Method

1

Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)

2

Separate 3 eggs into the egg yolk and egg white, placing each egg white

cake layer. If you do this, it is best to beat the egg white fresh for each of the

in a separate bowl

3 In a large bowl, combine butter, sugar, 3 egg yolks, one whole egg, flour and baking powder to a dough

three bases, otherwise it may revert to its liquid form

4

before you are ready to bake.

Separate the dough into three equal parts, placing each part in its own springform pan

5

For each of the springform pans, beat one of the three egg whites and spread it on top of the dough, then sprinkle coarse sugar, shaved almonds, and cinnamon on top of the whipped egg whites and bake for 20 minutes

6 Allow the three bases cool, then whip the cream with vanilla sugar until stiff peaks form

7 Assemble the himmelstorte, stacking and layering like so: base, whipped cream, base, whipped cream, base

19

GingerSOFT Cookies Yield

Prep Time

Cook Time

24

60

07

servings

minutes

minutes

Ingredients

Megan Shuey Wheelhouse

Backstory

3/4 cup of margarine

1 teaspoon of salt

3/4 cup of shortening

2 teaspoons of baking soda

2 cups of granulated sugar

1.5 teaspoons of ground cinnamon

1/2 cup of molasses

1.5 teaspoons of ground cloves

2 large eggs

1.5 teaspoons of ground ginger

4 cups of flour

The holidays are full of flavor, spices, warmth, and DESSERTS! My mom is one of seven siblings from Napa, California, where my

Method 1

n a medium-sized bowl, mix margarine, shortening, and sugar together well

I

ith a mixer; add in the two eggs until blended smoothly; pour in the

grandmother would bake

w

gingersnaps, but the kids

molasses and mix well

always complained how hard they truly snapped. So

2

ground cloves, and ground ginger

she experimented and landed on this delicious

3

recipe that will be passed on to so many. Paired with some tea, you'll want to eat

n a separate larger bowl, mix together flour, salt, baking soda, cinnamon,

I

t the contents of the first bowl to the second bowl and mix until fully

A

combined; chill dough for at least 1 hour in the refrigerator 4

hile the dough is chilling, preheat oven to 375 degrees Fahrenheit (190

W

degrees Celsius)

the entire batch.

5

poon small balls of dough and roll each onto a layer of sugar; place on a

S

cookie sheet and slightly smash balls with the palm of your hand 6

ake for seven minutes, until they are ever so slightly undercooked and

B

still soft when cooled

20