2015

Butter for cake pan 3 large cage-free eggs 3/4 cup evaporated cane juice 1/2 cup all-purpose flour 2 tablespoons Ghirardelli cocoa powder 1 tablespoon finely ground espresso coffee 1teaspoon baking powder 1/8 teaspoon salt Directions: Place oven rack in the center of the oven and preheat oven to 350 degrees. Butter an 8-inch round cake

For the Gastrique: 6 tablespoons evaporated cane juice 2 tablespoons white balsamic vinegar 2 cups fresh Mandarin orange juice (squeezed from about 12 Mandarin oranges) 3 cups homemade chicken stock Directions: Place cane juice in a non-reactive saucepan over medium heat. Stir until the sugar melts and cook until the sugar turns deep golden brown. Take the pot

4 cups loosely packed curly endive, washed and drained 1 head escarole, washed and cut into thin strips 2 grapefruits, peeled and cut into suprême cut filets (reserve 2 tablespoons juice) 4 tablespoons extra virgin olive oil 1 – 2 teaspoons ginger juice* from fresh ginger root Kosher salt and fresh ground black pepper Directions: Place endive

2 tablespoons extra virgin olive oil 2 large leeks (white and pale green parts only) sliced thin 1 1/2 pounds Yukon Gold potatoes, peeled and diced 1/2 pound celery root, peeled and diced small 3 cups chicken stock 1 cup whole milk 1/2 cup heavy cream 1/2 ounce black truffle*, thinly sliced Kosher salt and