Winter

Eggnog Acme Bread Pudding with Cyrus Noble Bourbon Caramel Sauce Ingredients: 1-2 tablespoons butter 4 large eggs 1/2 cup evaporated cane juice 4 cups eggnog 1/2 teaspoon fresh ground nutmeg 1 loaf Acme challah, cut into 1-inch cubes For the caramel sauce 1 cup evaporated cane juice 2 tablespoon pure maple syrup 1/4 cup bourbon […]

Braised Petaluma Farms Free-Range Chicken with Buckwheat Groats and Braised Lacinato Kale with Balsamic Reduction Ingredients: 2 chickens, approximately 3 1/2 pounds each, cut into 8 portions each – separate legs from thighs and cut breasts in half – washed and patted dry 4 tablespoons of rendered bacon fat (or duck fat) 1/2 cup dry

4 heads Belgian endive, root end trimmed 1/2 inch and cut into quarters, lengthwise 2 heads radicchio, washed, core removed and cut into 1-inch julienne 2lbs. golden beets, salt-roasted*, peeled, cooled and cut in matchsticks 1 1/2 cups pecan halves, toasted Kosher salt and fresh-ground pepper For the Vinaigrette Dressing: 2 tablespoons Dijon mustard 1

Canvas Ranch Lentil and Farro Soup Ingredients: 4 tablespoons extra virgin olive oil 2 medium leeks, trimmed, washed* and diced small 4 celery stalks, washed, trimmed and diced small 3 carrots, peeled and diced small 1/2 teaspoon fresh thyme, chopped finely 1 tablespoon fennel seed 1 cup dry white wine 1 pound dry lentils, rinsed

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

For the Apple Cranberry Topping: 2 tablespoons sweet butter 4 Fuji apples, peeled, cored and diced into 1/2-inch dice 1 cup fresh cranberries 3 tablespoons evaporated cane juice 2 ounces port wine Directions: Heat butter in a large sauce pan over medium-high heat. When foaming subsides, add apples and toss to coat. Cook until the

8 lbs. beef short ribs Kosher salt and fresh ground pepper 2 ounces rendered bacon fat 1 ounce extra virgin olive oil 1 large yellow onion, diced large 3 large carrots, peeled, bias cut 1 inch thick 4 celery stalks, washed, trimmed and bias cut 1 inch thick 8 whole garlic cloves, peeled 1 cup port 1 cup white