Our current selection of featured recipes is from Culinary Week 2015. Please continue to check back as we will be adding more recipes.





1 Quart Heavy Cream
7 Ounces Granulated Sugar
15 Egg Yolks
7 Ounces Dark Chocolate Chips



2 Quart Container
3 Quart Container
Fine Mesh Strainer
3 Quart Mixing Bowl
3 Quart Stove top Pot
4 Ounce Ladle
1 Whisk
1 Rubber Spatula
Ice Cream Machine



  1. Get 2 large containers, one of them slightly bigger than the other one. Fill the larger one half way up with ice and set the second container in it. Pour the chocolate chips and place a fine mesh strainer in the second container. Set the containers aside.
  2. Place heavy cream and sugar in a pot and bring to a boil.
  3. While the cream is heating up, take a bowl and separate the eggs only keeping the yolks.
  4. After the cream comes to a boil take the cream off the heat and bring the pot to the bowl with the egg yolks. Then temper the eggs by taking a ladle cream and pouring it into the egg yolks one ladle at a time while whisking the eggs. Whisk all the cream in with egg yolks.
  5. Pour the egg mixture back into the pot in which the cream was in and return to the stove. Put the heat on medium and stir with a rubber spatula constantly until the mixture thickens until nappy (coats the back of a spoon). BE CAREFUL NOT TO OVERCOOK THE EGG MIXTURE.
  6. Take off the heat and pour the egg mixture into the container with the strainer and chocolate. Take the strainer out and mix the egg mixture to incorporate the chocolate. Let sit until chilled.
  7. Pour into ice cream machine and spin.





2 Cups Dark Cherries (Pitted)
1 Cup Sugar
6 Tablespoons Cacao Nibs
1 Vanilla Bean (Scraped)
1 Cup Water



  1. Take all ingredients and place them into a pot. Bring to a boil. Then turn the heat down to medium heat and reduce for 10 minutes. Strain through a fine mesh strainer and chill.
  2. Take carbonated water and add syrup to taste.


To Make the Bourbon Cherry Float

  1. Take 3 ounces of syrup, 2 ounces of bourbon, and a splash of lime juice and shake. Add a 1/2 cup of soda water and stir.
  2. Take a glass, put 1 or 2 scoops of ice cream into and pour the soda mixture in.
  3. Enjoy



Molecular Gastronomy


Corn Sphere Amuse-bouche

Chef Christopher


Basic Corn Bisque

8 ears corn

1 Tbsp butter

1Tbsp olive oil

3 small cloves garlic chopped

1 small Vidalia onion chopped

4 ounces sherry

8 cups vegetable or chicken stock

1 russet potato peeled and chopped

1 red bell pepper cleaned and chopped

2 cups fresh cream

¼ tsp thyme

¼ tsp grated nutmeg

salt and white pepper to taste

  • cut kernels off corn and save cobs
  • melt butter and olive oil in in large pot, add onion and cook till soft and transparent
  • add garlic, and thyme, cook 3 min. more, do not brown garlic
  • add diced potato and cook 1 min.
  • add stock and bring to boil reduce heat to a simmer until potato is tender, depending on how small or large the dice this could take 9-15 min.
  • add corn, nutmeg, and cream bring back to a simmer and cook another 8 min.
  • cool soup
  • remove cobs
  • add in batches to a blender and blend till really smooth
  • strain through a fine mesh sieve pressing on solids
  • discard solids

To make spheres

500 grams corn bisque

10 grams calcium lactate gluconate

2000 grams distilled water

20 grams sodium alginate (or sphere magic)

Feta cheese


  • whisk 10 grams of calcium lactate gluconate into 500 grams corn bisque
  • pour corn bisque into silicon sphere making mold or small ice cube tray, freeze over night till solid
  • make water bath by whisking 20 grams sphere magic (best choice) or sodium alginate into 2000 grams distilled water, cover and place in refrigerator overnight
  • heat water bath up in bowl till it reaches a temp of 125 degrees
  • Pour two more bowls of water to rinse your spheres or cubes

+Unmold frozen corn mixture and place in the sphere magic water bath for 1 minute

+Using a slotted spoon remove spheres carefully and place in first clean water bath then again in second water bath

+Place some crumbled feta cheese on bottom of serving spoon, place sphere on top, sprinkle with more finely crumbled feta and a light dusting of sugar, using a blow torch or you broiler to bur lee the top

Serve and enjoy!

Nacho Cheese

21oz. or 600 grams shredded cheese (I use half pepper jack and half sharp cheddar)

21oz. or 600 grams milk

3.5 oz jalapeños

8 grams salt

24 grams sodium citrate

3 grams sodium hexametaphosphate

1 gal zip lock freezer bag

  • Heat you sous vide machine to 167 degrees or heat a pot of water on the stove to 167
  • Place 8 grams of salt, 24 grams sodium Citrate, 3 grams Sodium Hexametaphosphate into zip lock bag
  • Add milk and squish around the outside of the bag with your fingers to distribute the chemical mix
  • Add both cheeses
  • Seal bag removing as much air as you can (Archimedes principle works best -Google it )
  • Clip top of bag to pot or sous vide container and cook for 15 to 20 minutes
  • Add HOT mixture to a blender then add jalapenos
  • Place a towel on top of blender and hold on tight!
  • Pulse mixture at first so it doesn’t explode all over your kitchen then blend on high until smooth

Serve and Enjoy!

*Recipe adapted from Modernist Cuisine

Equipment and chemical supplies noted in the MG recipes can all be found on Amazon or Modernist Pantry.

WEDNESDAY – Salad Dressings

Smoked Argentine Broken Vinaigrette

Chef Christopher


1 ½ cup extra-virgin olive oil

¼ cup of regular lemon juice

½ cup red wine vinegar

6 medium cloves garlic, peeled

½ teaspoon dried red pepper flakes

1 ½ cup fresh cilantro leaves, chopped

¾ cup fresh parsley leaves, chopped

1 tablespoon smoked paprika

2 teaspoons ground cumin

1/2 teaspoon cayenne

1/8 teaspoon crushed saffron (optional)

1 Tbls of Liquid Smoke or to taste

1 Tbls coarse black Pepper

Kosher salt, to taste

Place all ingredients except oil in a large bowl whisk until combined. Drizzle the oil in a slow stream while continuing to whisk. Can be stored in refrigerator for 2 days, possibly 3. The green herbs will start to turn brown after that. It’s still edible and will taste great, but it will lose its visual impact.

Curried-Pepperoncini Tzatziki

Chef Christopher

7-10 whole pepperoncini

¼ cup pepperoncini juice

2Tbs Curry Powder

1 or 2Tbls Red Curry Paste (depends on how hot you like it)

1/2 cup Edamame hummus (or regular hummus)

5 springs fresh dill chopped

7 or 8 mint leaves

1 scallion chopped green and white parts

1 or 2 English cucumbers peeled seeded and chopped (salted for one hour then squeezed in a towel)

3 cloves garlic

Salt and Black pepper to taste

1 quart Greek yogurt (or plain yogurt)

Place all ingredients except yogurt into blender or processer in the order listed above, and pulse until combined. Add yogurt and blend until smooth, Scrape sides if needed.

Breakfast Vinaigrette

Chef Christopher

½ cup coffee

½ cup balsamic vinegar

½ cup apple cider vinegar

1cup maple syrup

2 Tbls Dijon

1 Tbls cinnamon

1 Tbls unsweetened cocoa powder

½ tsp cayenne

4 strips chopped bacon

2 cups neutral oil

Place all ingredients in blender or processor except oil and bacon. Pulse at first to incorporate, blend until combined.   With the motor running pour oil in a fine stream until emulsified. Add bacon and pulse 4 to 6 times.

Mango Vinaigrette

Spats Café and Speakeasy

32 ounces mango chutney (homemade or Major Grays)

1 ½ cups fresh orange juice

2 cups apple cider vinegar

2 cloves garlic chopped

2 cups neutral oil

Place first four ingredients into blender and blend until combined. With the motor running pour oil in a fine stream until emulsified.


Cheese and Wine Pairings

Delice de France Grand Camembert and Fess Parker Viognier

Villajos Reserva Manchego and Urbion Rioja

Goot Essa Sharp Cheddar and Clos LaChance Estate Syrah

Maytag Blue and Lillium Russian River Zinfandel

Cheese Sources:

Camembert and Manchego – The Cheese Shop, Calder Alley

Goot Essa is available at many Farmer’s Markets and at Tait Farm

Maytag Blue, any quality grocery store


Gumbo Ya-ya

Chef Duke

(Ingredients for 8 dinner portions)

For roux: 1/2 cup lard

(corn or canola oil if you must, 1:1) and 1 ½ cup flour

2 tablespoons olive oil                                    1 teaspoon salt

¼ teaspoon fresh ground pepper                    1 ½ pound medium shrimp peeled and cleaned

1/2 pound skinless, boneless chicken breasts, ½” cubes

1 pound andouille, sliced thick                       1 cup chopped onions

1 cup chopped celery                                                 1 cup chopped green pepper

2 teaspoon Creole seasoning                           1 tablespoon minced fresh garlic

1 teaspoon fresh thyme chopped                  6 cups chicken stock

1 (14.5 ounce) can diced tomatoes                  3 cups sliced okra (if frozen thaw before use)

1/2 cup fresh parsley chopped                       ½ teaspoon hot pepper sauce

2 bay leaves                                                    1 teaspoon file powder

½ cup chopped green onion                            4 cups cooked long-grain white rice, warm

  1. For roux, heat and melt the lard (or vegetable oil) over medium low in heavy iron skillet. Gradually add in the flour stirring constantly with a wooden spoon. Lower the heat and continue stirring (25-30 minutes) until the color is reddish brown. Let cool.
  2. Heat the olive oil in a large thick walled pot over high heat. Add the chicken and andouille and sauté until browned, then add the onions, celery and peppers and sauté for 1 minutes. Add the salt and pepper and sauté for another minute. Add the tomatoes and garlic then sauté stirring occasionally for about 4 minutes.
  3. Stir in the stock, raise the heat and bring to a low boil. Gradually add the roux to thicken. Add hot sauce, bay leaves and thyme. Cook over high heat, stirring occasionally for about 10 minutes.   Reduce the heat to medium.
  4. Fold in the okra and Creole seasoning, lower the heat and simmer for 15 minutes.
  5. Fold in the shrimp, reduce the heat and simmer for 5 minutes. Sprinkle in the file and simmer for another 2-3 minutes. Add stock or water for desired consistency.
  6. Serve with a ladle on mounded warm rice, garnish with green onions.


Cajun Spice Blend (mix all dry ingredients)

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried thyme

1 tablespoon fresh ground black pepper

1 tablespoon white pepper

3 teaspoons cayenne pepper

5 tablespoons paprika

4 -5 tablespoons seasoning salt

Spats Grits

32 oz Heavy Cream
64 oz Milk
16 oz Grits
8 oz Feta Cheese
1 Tbls. Salt
1 Tbls. Pepper
4 oz whole butter

Place the milk, cream, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil.

Once the milk mixture comes to a boil, gradually add the grits while continually whisking.

Once all of the grits have been incorporated, decrease the heat to low and cover.

Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. A heat proof rubber spatula helps for this.

Cook for 20 to 25(estimate) minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the feta a little at a time. Serve immediately and enjoy!