top of page

  COURSE  1  

Course 1

Pan Asian Lettuce Cups



Chef Evers Rivera


(Click on the image to watch the video)

Minced Chicken


  • 3 oz. Sesame Oil

  • 10 pounds Ground Chicken Meat (as specified,) defrosted, drain off any excess purge

  • 3 cups Red Onions, peeled, chopped

  • ¾ cups Fresh ginger, peeled, chopped

  • ¾ cup Garlic, chopped

  • 3 cups Water chestnut, completely drained, diced 1/8” x 1/8”

  • 1 Tblsp. + 1 teasp. Cayenne pepper, ground

  • 1 Tblsp. + 1 teasp. Salt

  • 2 cups Cilantro leaves, fresh, chopped

  • ¾ Lime juice, fresh


  • Divide above ingredients in half.

  • Heat woks or a large roasting pan over very high heat. Ladle the sesame oil into the wok by pouring the oil around the sides of the wok to ensure sides of wok are coated with sesame oil.

  • With the heat on very high, add half of the ground chicken into the wok. Using wok spatula, vigorously break up the big chunks of chicken pieces. This process should take 3 to 5 minutes.

  • Add half of the onions, garlic, and ginger and continue to mix all ingredients using the wok spatula

  • Add the chopped water chestnuts, cayenne pepper, salt, and continue mixing all ingredients under high heat.

Tropical Fruit Salsa


  • 4 cups Papaya, or mango, peeled, seeds removed, cut into 1/4” x 1/4” size cubes

  • 1.5 Red onion, medium size, peeled, ends removed, cut into ¼” x ¼” size cubes

  • 2 cups Tomatoes, ripe cored, cut into ¼” x ¼” size cubes

  • ½ cup Cilantro, chopped, leaves only, loose pack

  • 1/3 Jalapenos, fresh, seeded, diced very small, (1/8’ x 1/8”)

  • 2 cups Avocadoes, peeled, seeded, cut into ¼” x ¼” size cubes

  • 2 teasp. Salt

  • 1 teasp. White pepper, ground

  • 3 oz. Rice wine vinegar

  • 2 oz. Olive oil


  • Combine diced Mango or Papaya, red onions, tomatoes, cilantro, jalapenos in a clean proper size non-react bowl.

  • Add salt, white pepper, rice wine vinegar, avocado and olive oil.

  • Using a rubber spatula, very gently toss all ingredients thoroughly so all surfaces are coated with the seasoning, rice wine, vinegar, and olive oil.

  • Check for seasoning.

Appetizer pic - Copy.jpg

Marinated Cucumber Salad

For 3 lbs. of salad:

  • 5 each Cucumbers, washed, ends trimmed

  • 1 Tblsp. + 1 teasp. Salt

  • 5 Tblsp. Sugar

  • 3 Oz. Rice wine vinegar

  • 2 Oz. Water

For 6 lbs. of salad:

  • 10 each Cucumbers

  • 2 Tblsp. Salt

  • 9 Tblsp. Sugar

  • 6 Oz. Rice wine vinegar

  • 3 Oz. Water


  • When preparing the marinated cucumbers, select firm, uniformly shaped cucumbers. Wash the cucumber under running cold water, trim off the ends and pat them dry.

  • Set the electric slicer to 1/16” and slice the cucumber into paper-thin wheels.

  • Season the sliced cucumbers with salt and sugar. Mix the sliced cucumbers generously until the salt and sugar has completely dissolved.

  • Add the rice wine vinegar and water, toss the cucumbers again and let them rest and marinate for 30 minutes under refrigeration.

  • Transfer marinated cucumbers into a clean, dry storage container. Cover, label, date, refrigerate. Use as needed.

- fin -

Course 2

  COURSE  2  



Chef Stephen Simmons

Salad pic - Copy.jpg

(Click on the image to watch the video)


  • 3 tablespoons Olive Oil, or to taste

  • 2 tablespoons Apple Cider Vinegar, or to taste

  • 1 large clove Garlic, minced

  • 2 tablespoons Honey

  • Salt and ground Black pepper to taste


  • 2 Onions Julienne

  • 2 Tablespoons butter

  • ½ cup Water

  • ¼ cup Balsamic

  • 1 tablespoon Thyme

  • Salt and Pepper to taste

  • Crusty Levain Bread sliced in Crostini shapes


For the Onion Toast, Dice onions and caramelize in the butter and balsamic for 30 minutes until soft, add water for another 30 minutes. Puree and season with Salt and Pepper and Thyme. Let it cool.

Grill Bread and Spread with Onion Jam, serve Toast on the side of Salad

  • Stir kale, Peaches, Fennel, Tomatoes, Corn, and Bean sprouts together in a bowl.

  • Whisk Olive Oil, Cider Vinegar, Garlic, Honey, Salt, and Black Pepper together in a bowl until dressing is smooth and thickened. Pour dressing over kale mixture and toss to coat completely. This can be done 1 hour before service, Kale can absorb a lot of liquid and it is best to break the fibers and allow it to absorb the flavors of the dressing.

  • Place onion crouton on base of plate.

  • When serving, scoop Kale and retrieve the tasty bits on the bottom to be placed on the top of the Crostini and drizzle with remaining dressing. Yummmmmmmm!


- fin -

  • 2 bunches of fresh Kale, Julienne

  • 2 Peaches – diced

  • 1 cup halved Cherry Tomatoes, or more to taste

  • 1 Fennel Bulbe Julienne

  • 2 stalks Corn, shaved, raw

  • 1 cup bean sprouts or toasted almonds

Course 3

  COURSE  3  



Chef Sammy Reyes

Entree pic.JPG

(Click on the image to watch the video)



  • 1/8 oz. boneless skinless Chicken Breasts, halved, and butterflied

  • 11/2 teaspoons Canola Oil

  • 1 table spoon Garlic finely chopped

  • 1 table spoon Shallots finely chopped

  • 4 oz porcini Mushrooms, thinly sliced

  • ½ cup sweet Marsala wine

  • 1 oz. heavy Cream

  • 1 cup Chicken Stock

  • Salt to taste

  • Pepper to taste


  • Season the breasts with salt and pepper. In a large skillet, heat oil over high heat until hot and brown the chicken on both sides. Transfer with tongs to a large place.

  • Discard all but 1 tablespoon of fat from the skillet and saute the onions and mushrooms, stirring occasionally until the mushrooms are lightly brown and the liquid from the mushrooms simmers off.

  • Add the marsala and stir until almost evaporated. Add the broth and simmer until liquid is reduced by half. Bring to low heat and stir in the heavy cream and salt and pepper to taste, stirring until heavy cream is just incorporated.

  • Add the chicken with any juices that have accumulated on the plate and simmer, turning chicken once, until warmed through, about 1 minute. Serve with lemon risotto and sautéed broccolini.

Lemon Risotto


  • 1 cup rice, preferably Arborio

  • 2 cups Chicken Stock

  • 2 oz. Yellow Onion, finely chopped

  • 3 tablespoons unsalted Butter

  • 1 tablespoon Olive Oil

  • ½ Lemon, zested and juiced

  • 4 tablespoons Parmesan cheese, grated, plus more for garnish

  • Salt to taste

  • Pepper to taste


  • Heat the butter, oil and onion in a large saucepan and cook until the onions are softened. Add the rice and stir to coat with oil and butter. Meanwhile, heat the chicken stock in another saucepan and keep simmering.

  • Add the stock to the rice one ladleful at a time, continuing to add stock and stir until stock is absorbed and the rise is al dente.

  • Mix the lemon zest into the risotto, lemon juice, Parmesan.

  • When the risotto is ready, remove it from the heat and add salt to taste. Serve with more Parmesan if desired.

- fin -

Course 4

Pana Cotta

  COURSE  4  



Chef Avery Ruzicka

Dessert pic 2.JPG

(Click on the image to watch the video)


  • Oat crumble

  • 330g AP flour

  • 300g B sugar

  • 170g Sugar

  • 300g Butter

  • 6g Salt

  • ¾ tsp Clove

  • ¾ tsp Cardamom

  • Zest of 1 lemon

  • 1 coat (reserve half)

  • Strawberry 


  1. Purse all except half the oats till crumbly

  2. Toss with oats by hand

  3. Bake on a tray till golden

  4. Store in airtight contain

Yogurt Panna Cotta


  • 500g Heavy Cream

  • 500g Yogurt

  • 100g Sugar

  • 2 tsp Vanilla paste

  • 5 sheets of gelatin

  • Preparation:

  • Bloom gelatin

  • Warm cream and sugar. Does not need to be very hot

  • Dissolve gelatin in warm cream

  • Slowly whisk warm cream into bowl with yogurt

  • Whisk in vanilla

  • Pour into molds and chill. Preferably overnight

Fresh Fruit


  • Plums

  • Peaches

  • Small Strawberries


  • Small dice for stone fruit

  • Toss with a tiny squeeze of lemon juice if it is fruit that can oxidize

  • Half strawberries

Freshly Picked Herbs


  • 1 bunch Tarragon

  • 1 bunch Dill

  • Fresh Chamomile flowers


  • To assemble put a spoonful of jam on to plate. Un-mold Panna Cotta onto plate on top of jam.

  • Sprinkle crumble around one side of the Panna Cotta and lightly across edge.

  • Arrange fruit around edge and slightly on top.

  • Place picked herbs on top of the fruit and on edge of Panna Cotta.

- fin -

bottom of page