• 4 Filet Mignon - cut 1" thick
• 1 cup julienne Yellow Onion
• 2 Garlic cloves - minced
• 1 cup Veal Jus
• 1 tbs Butter
• 1 tbs Olive Oil
• 1/2 cup Red Wine
• 1 Bay Leaf
• Salt & Pepper to taste

1. Season the filets with salt and pepper.
2. Using a medium sized sauté pan heat the olive oil. When the olive oil is smoking hot gently place the beef into the pan. Cook on each side turning only twice. This is necessary to build a nice layer of carmelization on the sauté pan and the meat. Cook to the desired temperature. Remove the beef from the pan and keep warm.
3. Sauté the onion, garlic and bay leaf for 30 seconds.
4. Deglaze the sauté pan with red wine and reduce by 90%. Add the veal stock and reduce until it coats a spoon. Whisk in the butter and adjust seasoning with salt and pepper.

• 1 3# Prime Rib Roast
• 4 Red Onions
• 4 Carrots
• 4 Parsnips
• 15 Garlic Cloves
• 1/2 cup Horseradish
• 2 sprigs Rosemary
• 4 sprigs Thyme
• 1/2 cup Kosher Salt
• 2 Tbs Black Pepper
• 1/2 cup Olive Oil

1. Pre-heat oven to 325°.
2. Cut onions in half, carrots and parsnips into large chunks.
3. Place onions, carrots, parsnips and 10 cloves of garlic into a large roasting pan.
4. Place the roast, rib side down, on the vegetables.
5. Chop the garlic, rosemary and thyme and mix with the horseradish, salt, pepper and olive oil to make a paste.
6. Rub the roast with the paste.
7. Roast 1 hour for medium rare or until a thermometer registers 125°.

• 2 Chicken Breasts
• 1 cup Mushrooms
• 1 cup Chicken Stock
• 2 tsp Garlic
• Pinch of Red Pepper Flakes
• 1/8 cup Marsala
• 1/4 cup Flour
• 1 Bay Leaf
• 1 Tbs Butter
• Salt and Pepper to taste
• 2 Tbs Olive Oil

1. Cut the chicken in half lengthwise so it is very thin.
2. Season the flour with salt and pepper.
3. Dredge the chicken in the flour and shake off excess.
4. Heat a sauté pan on medium-high.
5. Add the olive oil and cook the chicken until lightly browned then flip and cook on other side.
6. When chicken is cooked remove from pan and add mushrooms.
7. Cook for 30 seconds then add garlic, bay leaf and red pepper flakes.
8. Cook for 30 more seconds then deglaze pan with marsala.
9. Turn heat to high.
10. Cook until marsala is syrupy then add chicken stock.
11. Reduce until is coats the back of a spoon then whisk in the butter.
12. Season with salt and pepper.

• 6 Chicken Breasts – 6 ounce size
• 1 Fresh Head of Spinach
• 8oz Parmesan Cheese – grated
• 1⁄2 cup Sun-Dried Tomatoes
• 3 Garlic Cloves
• 2 Shallots
• 2 tbs Olive Oil
• Salt & Pepper to taste

1. Pre-heat oven to 375°.
2. Finely chop sun-dried tomatoes, garlic and shallots and mix with the parmesan cheese and olive oil then set aside.
3. Gently pound each chicken breast to 1/4” thickness and sprinkle with salt and pepper.
4. Place a layer of spinach then a layer of the cheese mixture over 2/3 of each breast.
5. Roll into a cylinder and place on a greased baking sheet.
6. Cook at 375° for 1 hour and 10 minutes or until a thermometer registers 170°.

• 1 Pork Loin
• 1/4 cup Cracked Black Peppercorns - toasted
• 1/4 cup Dried Green Peppercorns - toasted and crushed
• 1/2 cup Black Mission Figs - sliced thin
• 1/2 cup Veal Glace
• 1/2 quart Heavy Cream
• 1/4 cup Bouron
• 1/4 cup Madeira
• Salt to taste
• Oil for sautéing

For Pork:

1. Slice pork loin into 1/2" slices and trim fat.
2. Flatten with palm of hand to uniform thickness.
3. Sprinkle lightly with peppercorns and press into meat.
4. Sauté quickly over very high heat until browned on both sides.
5. Remove from heat and hold for reheating.

For Sauce:

1. Deglaze pan with bourbon and reduce until au sec.
2. Add veal glace and Madeira and reduce by half.
3. Add heavy cream and reduce to sauce consistency.
4. Season with salt to taste.

• 1 Frenched Rack of Lamb
• 1 oz Balsamic Vinegar
• 1 Tbs Unrefined Raw Sugar
• 2 cloves Garlic, minced
• 1/2 cup Yellow Onion, julienned
• 1/4 cup Celery, small diced
• 1/4 cup Carrot, small diced
• 1 Tbs Olive Oil
• 2 cups Chicken or Veal Stock
• 1 Tbs Unsalted Butter

1. Season the lamb on all sides with a generous amount of salt and pepper. Using a large sauté pan with olive oil at medium high heat sear the lamb on each side until nutty and brown.
2. Place in a pre-heated oven at 375 degrees and cook to your desired temperature.
3. When this has been achieved remove the lamb from the oven and the sauté pan. Allow the lamb to rest.
4. Place the sauté pan on the stove. Bring the pan and drippings to medium heat then add the onion, celery and carrot. Sauté for 5 minutes.
5. Pour off just the extra fat then add the garlic.
6. Sauté the mixture for 30 seconds then add the sugar.
7. Cook for 2 minutes then deglaze with vinegar.
8. Reduce by 1/2 then add the chicken stock.
9. Reduce the stock by 80% then whisk in the butter.
10. Adjust seasoning with salt and pepper. Serve over sliced rack of lamb.

• 4 Veal Chops
• 1 cup Cream
• 1/4 cup Bourbon
• 1 cup Leeks – julienned
• 1 cup Mushrooms – sliced
• 1/2 cup Onions – julienned
• 1 tps Garlic – minced
• 1/2 cup Celery – small dice
• Salt & Pepper to taste
• 1/4 cup Oil

1. Season veal chops with salt and pepper
2. Heat oil until smoking and sear chops until very well caramelized
3. Remove chops and finish in oven if needed
4. Add leeks and onions and sauté until translucent
5. Add mushrooms and celery and sauté until tender
6. Add garlic and sauté until you smell the garlic – a few seconds
7. Deglaze pan with the bourbon – it will catch fire so be careful
8. When bourbon is reduced by half add cream and simmer until sauce coats a spoon
9. Season to taste with salt and pepper