Serves 4
4 cups pickled beets (drained) (see recipe below)
1 Tbsp picked and torn fresh marjoram
1 Tbsp picked and torn fresh chervil
4 each 5 oz portions alder smoked king salmon (see recipe below)
1 cup Sabayon (see recipe below)
4 tsp fresh salmon roe
4 sprig fresh marjoram

Instructions:
1. In a bowl mix the beets with the herbs and place onto the plate.
2. Place the Salmon on top skin side up.
3. Spoon the sauce around the plate.
4. Sprinkle the plate with the eggs and place a small spoon of them on top of the salmon.
5. Place the marjoram sprig on top of the eggs and serve.
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Pickled Beets
Makes 3 pounds
1 ½ pound red beets sliced VERY thin using a knife, slicing machine, or peeler
1 ½ pound yellow beets sliced VERY thin using a knife, slicing machine, or peeler
2 cups cider vinegar
2 cups red wine vinegar
2 ½ cups sugar
4 oz Kosher salt
2 ½ cups water
½ cup pickling spice

Instructions:
1. Place the beets into two separate pans.
2. Place all ingredients except the beets in a pot and bring to a boil for 5 minutes.
3. Pour the hot liquid over the beets and stir gently until mixed well.
4. Weigh down the beets so they are submerged and store over night.

(NOTE: Rinse the red beets very well before mixing salad.)
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Sabayon
Makes 3 cups
6 each egg yolks
1 cup dry vermouth
1 cup whipping cream
As needed Kosher salt and ground white pepper

Instructions:
1. Prepare a bowl larger than the one you will be whipping the sauce in by placing ice and some water in it.
2. Use a medium stainless steel bowl on a pot of simmering water. The bottom of the bowl should be one inch above the water.
3. Place the egg yolks in the bowl and slowly whisk in the wine.
4. Put the bowl over the water and whisk continuously until the mix is foamy, makes soft ribbons, and is between 165 and 170 degrees.
5. Place the bowl into the ice bath.
6. Whip the cream to soft peaks and fold into the egg mix after it has cooled.
7. Season with salt and pepper and refrigerate.

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Smoked King Salmon
Makes 3 pounds
4 each 5 oz portions medium hard smoked un-brined king salmon
(Note: Scale the skin before smoking and cut a grid into the skin before cooking.)
2 Tbsp olive oil
As needed Kosher Salt and fresh ground black pepper

Instructions:
1. Heat a skillet or sauté pan to the smoke point with the oil in it.
2. Place the fish in skin side down just long enough to make the skin browned and crispy.
3. Remove from pan immediately and serve immediately.

Serves 4
4 each 7 oz portions black cod fillet (or other firm white fish such as halibut) baked or seared in a very hot pan with a little oil until golden.
4 cups Brussels sprouts cleaned, cut in half, and braised (see recipe below)
1 cup Bacon dressing (see recipe below)
1 cup Celery Root Emulsion (see recipe below)
8 each Chive spears

Instructions:
1. Place the Brussels sprouts on plate in a line; lay the fish diagonally over the sprouts, spoon bacon dressing on one side of the plate and celery sauce on the other.
2. Lean 2 chive spears against each piece of fish.
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Brussels sprouts
Makes 4 cups
3 Tbsp Bacon renderings (or butter)
4 cups Brussels sprouts cleaned and cut in half vertically and blanched
3 Tbsp Shallots chopped
as needed Kosher salt and white pepper
3 Tbsp Sherry Vinegar (use apple cider vinegar if you can’t find sherry vinegar)
2/3 cup Clam nectar

Instructions:
1. Use a pan large enough to fit all the sprouts cut side down in a single layer.
2. Place the pan on medium high heat and quickly add the Brussels sprouts face down in a single layer.
3. Pour the bacon fat around the pan and cook until the sprouts are golden brown.
4. Put in the shallots and salt and pepper then toss the sprouts.
5. Add the vinegar and cook briefly.
6. Add the clam nectar and reduce the heat to low medium.
7. Cook until there is little liquid in the pan and reserve for service.
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Bacon Dressing
Makes 1 cup
¼ cup Bacon sliced into thin matchsticks
2 Tbsp Minced Red onions
¼ cup Apple cider vinegar
1 Tbsp Brown sugar
¼ cup Apple Cider
As needed Kosher salt and fresh ground black pepper

Instructions:
1. Cook the bacon in a hot pan.
2. When the bacon is almost done reduce the heat to medium and add the onions. Cook until the onions are starting to brown slightly.
3. Add the sugar and stir until it is dissolved then add the rest of the ingredients. Stir and reserve for service.
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Celery Emulsion (sauce)
Makes 1 ½ cups
4 Tbsp Chopped flat leaf parsley
¾ cup & 2 Tbsp Vegetable stock or broth
¼ cup Heavy (whipping) cream
¼ cup Sour cream
½ cup Celery root peeled, diced, and poached until tender
8 Tbsp Unsalted butter cut into chunks
As needed Kosher salt and ground white pepper

Instructions:
1. In a sauce pan combine the ¾ cup stock, cream, and sour cream and reduce by half.
2. Remove from heat and whisk in the butter one piece at a time.
3. Transfer to a blender and add the parsley, celery root, and 2 Tbsp stock.
4. Blend for 30 seconds.
5. Season with salt and pepper then strain and reserve for service.

Serves 4
3 pounds Coconut Poached Mussels (see recipe below)
2 cups pulled spaghetti squash meat (see recipe below)
1 cup shaved fennel bulb
3 cups Saffron curry dressing (see recipe below)
3 Tbsp Fennel greens picked
3 Tbsp Fresh chopped chives
As needed Kosher salt and fresh ground black pepper
1 each 8 to 12 oz can (coconut milk can) with both ends removed with a can opener.

Instructions:
1. Place in a bowl and toss together the picked pacific mussels, squash, fennel, fennel greens, chives, ½ cup of dressing, and salt and pepper to your taste.
2. Place the can on the plate where you want the salad to go and put one cup of the salad into it then pack it down.
3. Carefully remove the can, spoon the dressing over and around the salad as you wish, and arrange 5 or six of the green lip mussels around the outside.
4. Garnish the top with a picked mussel or two and a fennel green sprig.
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Coconut Poached Mussels
Serves 4
2 pounds Fresh clean de-bearded pacific mussels.
1 pound New Zealand green lip mussels
1 can Coconut milk
As needed Clam nectar
¼ cup Ginger root sliced
¼ cup Garlic cloves crushed
¼ cup Cilantro
2 Tbsp Red curry paste
¼ cup Green onions chopped
2 tsp Cardamom
1 Tbsp salt

Instructions:
1. Place all ingredients in a pot and bring to a boil.
2. As soon as the mussels open remove to a shallow container and let cool.
3. Refrigerate over night then pick the meats out go the pacific mussels and reserve the green lips for service.
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Spaghetti Squash
Makes 1 quart
1 each Spaghetti Squash
2 Tbsp Peanut oil
As needed Kosher salt and black pepper

Instructions:
1. Cut tips off squash then cut in half length wise and scrape out seeds and pulp with a spoon.
2. Rub the inside with oil and sprinkle with salt and pepper then lay cut sides down on a baking dish.
3. Bake at 375 degrees for 50 minutes then remove and cool completely.
4. Remove the flesh with a fork and separate the individual strands by hand.
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Saffron Curry Cream Dressing
Makes 3.75 cups
1 cup Peanut oil
1 tsp Saffron
1 Tbsp Red curry paste
1 cup Heavy cream
1 cup Rice wine vinegar
½ cup Fresh lime juice
4 Tbsp Dijon mustard

Instructions:
1. Heat the oil briefly over medium heat in a sauce pan and remove from heat.
2. Add the saffron and curry paste, stir until paste is incorporated, and let steep for a couple minutes.
3. Place all other ingredients into a bowl or food processor and while whisking or running processor add the oil in a slow steady stream.
4. Reserve for service.

Serves 4
1 recipe Poached pears and reduction (see recipe below)
1 recipe Ginger bread pudding (see recipe below)
1 recipe Crème Anglaise (see recipe below)
1 recipe Whipped cream
1 recipe Rum soaked raisins

Instructions:
1. Place the pear on one corner of the plate and a slice of the pudding in the other.
2. Spoon the crème Anglaise and then the poaching reduction onto the plate in several lines next to each other between the pear and pudding.
3. Pull a knife across the sauce lines to make a pattern.
4. Place a spoon full of whipped cream on top of the pudding then sprinkle with the raisins and serve.
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Poached Pears
Makes 4 each
4 each Firm Bosc pears
3 cups Sangiovese, Shiraz, or other spicy red wine
3 cups Orange juice
1 ½ lb Sugar
1 each Cinnamon stick
3 each whole clove

Instructions:
1. Peel the pears whole trying to keep the stems on and take the core out through the bottom using a coring tool or a vegetable peeler.
2. Take a slice of the bottom off the pear so it will stand on the plate.
3. Place all in ingredients into a pot and put a plate on top of the pears so they stay covered by the poaching liquid.
4. Bring to a simmer and cook for approximately 45 minutes.
5. After cooking remove from the liquid, cool, and reduce the liquid to syrup.
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Ginger Bread
Makes 1” pan
½ cup white sugar
½ cup butter
1 each egg
1 cup molasses
2 ½ cups sifted all purpose flour
1 ½ tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp ground cloves
½ tsp salt
1 cup hot water

Instructions:
1. Preheat an oven to 350 degrees. Grease and flour a 9 inch square baking pan.
2. In a large mixing bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves.
4. Blend into the creamed mixture, stir in the hot water, and pour into the prepared baking pan.
5. Bake 1 hour until a knife inserted in the center comes out clean.
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Ginger Bread Pudding
Makes 1 8” pan
5-6 cups cubed ginger bread
2 cups half and half
1 cup milk
6 each eggs
½ cup sugar
1 tsp vanilla
¼ cup raisins plumped in rum

Instructions:
1. Heat the oven to 350 degrees and grease an 8” square pan.
2. Place the bread cubes on a baking sheet pan and toast for 5-6 minutes.
3. Place the cubes and raisins in the baking dish.
4. Whisk the half and half, milk, eggs, sugar, and vanilla in a bowl and pour over the ginger bread.
5. Let this sit for 5 minutes.
6. Bake at 350 for 40-45 minutes.
7. A knife inserted in the middle will look a bit wet but mostly clean.
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Crème Anglaise
Makes 12 servings
1 cup heavy (whipping) cream
2 tsp vanilla extract
4 each egg yolks
1/3 cup white sugar

Instructions:
1. In a small heavy sauce pan heat the cream and vanilla until bubbles form at the edges.
2. While the cream is heating whisk together the yolks and sugar.
3. Slowly pour ½ of the hot cream into the egg yolks while whisking constantly.
4. Slowly add the egg mixture back to the hot cream in the pot while mixing constantly.
5. Continue to cook while stirring constantly until the mixture coats the back of a spoon.
6. Do not allow to bowl or over cook or it will curdle.

1 wedge (about 1/3-1/2lb)- Fromager d’Affinois (very soft, sweet and buttery double creamed cows milk cheese) Left out at room temperature for 30 minutes
1 Bartlett or Anjou pear, very ripe, washed, core removed and cut into very thin slices
6-8 Black or green figs, ripe, soft to the touch, stem removed and sliced in half
½ pint- raspberries, ripe, washed
3 Tbsp Clover honey, preferably organic
4 Tbsp Port Wine reduction (see note below)
1 French baguette- very soft and fresh, sliced ¼” (optional)

On a serving platter:
Place the cheese in the center of the plate; arrange the pears, figs and raspberries around the cheese. Drizzle the cheese and the fruit with the honey and the port reduction. Serve with fresh sliced baguette if desired.

Port Reduction:
Pour one cup good quality port (we use Dow’s) in to a saucepan on medium-high heat. Allow Port to simmer until reduced to syrup – about 4 tablespoons.

1 ½ lb Fresh large sea scallops, (we suggest U10 scallops available at the Metropolitan Market, Whole Foods or your favorite seafood shop)
1lb Fresh morel mushrooms, clean with stems trimmed off
1 lb Asparagus- remove any woody portion of the stem. Cut 1/2 inch pieces
6 Tbsp Extra virgin olive oil
1 Tbsp Garlic – peeled and finely minced
¼ cup Brandy or Cognac- good quality
2 Tbsp Butter, salted
2 Heads Frisée- washed and trimmed of green outer leafs, cut from core
1 bunch Chives, washed and cut into 1” pieces
1 bunch Flat leaf parsley, washed, tender leafs picked and saved
1 Tbsp Fresh lemon juice
1 Tbsp White truffle oil
Salt & Pepper

1. Season the scallops evenly with the salt and pepper. Heat a large sauté pan over medium high heat and add 2 Tbsp olive oil. When the pan begins to smoke add the scallops, sear until golden about 4 minutes, turn over and cook until golden again, 4 minutes. Remove scallops from the pan and allow to rest on plate.
2. In the same pan add 2 Tbsp olive oil, when the oil is hot add the morel mushrooms cook for 1-2 minutes then add the garlic and the asparagus. Cook for 2-3 minutes or until asparagus starts to turn bright green.
3. Deglaze the pan with the brandy, allow to cook for a minute to reduce and cook of the alcohol, remove from the heat and swirl in the butter.
4. Toss the Frisee, cut chives and the flat leaf parsley leafs with the 2 Tbsp remaining olive oil and the lemon juice. Toss to incorporate and season with salt and pepper to taste.
5. On four warm plates. Equally divide the morels and asparagus in the center of the plate, top with the divided scallops. Top the scallops with the frisée salad and drizzle the plate and salad with the truffle oil.

Terrill’s Rockin Rib-eye

Ingredients
· 4 each – 20 oz. Prime rib-eye steaks (Have these cut by your local butcher)
· 1 hefty pinch of salt and black pepper
· Terrill’s Chop Sauce

Instructions
· Season the steaks with the salt and pepper and place on the grill, (use mesquite or charcoal on your grill). Cook until desired temperature (we suggest medium, about 120 degrees). This cut of steak will eat well at this temperature and have a chance to “set up”. Allow the steaks to rest 4-5 minutes after you remove them from the grill. Pour the chop sauce evenly over each steak and serve serving.
Yields 4 servings.
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Terrill’s Chop Sauce
Ingredients
· 20 each - roasted garlic cloves (see recipe below)
· 2 each - sweet grilled onion (see recipe below)
· 1 Tbsp. olive oil
· 1 Tbsp. garlic, chopped
· 2 cups veal demi glaze (purchase at any higher end market)
· 2 Tbsp. salted butter

Instructions
· Heat olive oil in a sauté pan over medium high heat. Just before the oil starts to have a light smoke add in the chopped garlic and cook until golden brown. Make sure you stir the garlic so it doesn’t burn and become bitter. Then add in your chopped grilled onions and heat them through. After the onions are warm add the veal demi glaze and bring to a simmer and throw in the roasted garlic cloves. After this mixture is heated throughout, (it should take about one minute), finish the sauce by adding the butter into pan, and stir. Stir the sauce until the butter is melted. Once the butter is melted and incorporated in, the sauce is complete. Pour this evenly over the 4 steaks of your choice. We have chosen a mesquite grilled Prime 20 oz rib steak but this would work well with any of your favorite cuts.
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Roasted Garlic Recipe
Ingredients
· 10 cloves of peeled garlic
· 1 cup olive oil

Instructions
· Place the garlic in an oven proof pan. Any small glass or stainless pan will work. Cover the garlic with olive oil. Cover the pan with foil and place in a preheated 350 degree oven for 25 minutes or until the garlic is golden brown and soft. You can test this with a fork by pushing slightly against a clove. It should start to smash easily when finished. Take the garlic out of the oven and allow it to cool, until you are ready to use it. You can store the garlic in your refrigerator for up to a week prior to use.
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Grilled Sweet Onion
· 1 sweet onion
· 1 Tbsp. olive oil

Instructions
· Pull all of the outer skin off of the onion. Then slice the onion into 3 equal parts. This should create three rings about ½ inch thick. Cover the rings lightly with the oil and place on a hot grill. Wood burning or charcoal is preferred but gas will work. Cook the onion until it’s grilled on all sides and is cooked through. If it starts to separate don’t worry, you can still use it. Pull the onion and let it stand at room temperature; let it cool for about 10 minutes. Chop the onion into 1 x ½ inch pieces and use in your sauce.