4 cups of tomato juice

2 cups of orange juice

1 ½ cups of light corn syrup

4 cloves of garlic, smashed

Red pepper flakes, as desired

4 roma tomatoes, cut in half

1 tablespoon minced garlic

2 tablespoons fresh oregano, finely chopped

2 tablespoons fresh basil, finely chopped

2 tablespoons fresh thyme, finely chopped

¼ cup of extra virgin olive oil

1 zucchini, cut ¼ inch thick slices

1 eggplant, cut ¼ inch thick slices

Salt and pepper to taste

1 lb. log of chevre goat cheese,

cut ½ inch thick round slices

3 medium eggs, scrambled

panko, as needed

flour, as needed

Place all ingredients into a small sauce pot and slowly bring to a simmer. Gently reduce the sauce by half. Strain liquid and cool. Sauce should be served at room temperature.

Preheat oven to 250°. In a medium bowl toss roma tomatoes, minced garlic and half of the chopped herbs with 4 tablespoons of olive oil. Place tomatoes skin side down on a wire rack, place it on a baking sheet and put in oven. Allow tomatoes to cook for 2 hours. In the same bowl toss the zucchini and eggplant with olive oil, the remaining herbs, and lightly season with salt and pepper. Place on grill and cook until they are just soft.

Place both the flour and the bread crumbs on separate plates while the scrambled eggs can stay in a bowl. Dredge the cheese disks one by one first in flour, then the egg mixture, then the bread crumbs.

In a very hot sauté pan add vegetable oil and cook the cheese until it becomes golden, then flip sides and do the same. Remove with spatula. On your plates layer the cheese with the vegetables and drizzle the sauce over and/or around your plate.

¼ cup grapeseed oil

2 duck livers, clean and soak in milk for 24 hrs

¼ cup flour

Salt and ground pepper

¼ cup sherry wine

1 tablespoon cold unsalted butter

a few sour cherries, chopped

a handful of arugula

1 oz. walnuts, toasted and chopped

Heat the oil in a skillet.

Combine livers and flour in a small bowl, coat the livers. Season with S&P, shake off excess flour.

Carefully place livers in the heated oil. About 2 minutes on each side. Deglaze with sherry, add cherries and reduce by a third. Stir in cold butter.

Pour the livers and sauce over a bed of arugula and top with walnuts.

2 ½ cup white wine, Riesling or Gewürztraminer, reserving a splash or two

1 lemon, juiced

2 cups water

½ cup sugar, reserving a sprinkle

1 knob ginger root, peeled and sliced

1 stalk of lemongrass, bruised

1 cinnamon stick

2 whole star anise pods

2 bosc pears, peeled and cored from the bottom leaving the stem

2 or 3 oz. duck skin

3 clementines, 2 juiced and zested; 1 segmented for for garnish

1 cup heavy cream, reduced by half

3 duck eggs, separated

Bring the first eight ingredients, only half of the sugar, to a boil and reduce heat to a simmer.

Carefully add the pears and cook until tender. Remove pears from poaching liquid and cool. Reduce liquid to a syrup viscosity.

Season the duck skin with salt and sugar. Render in a skillet until golden and crispy. Place on a paper towel to drain and set aside. Combine the zest, juice and heavy cream in a small sauce pan. On low heat reduce until thick.

Meanwhile, combine yolks, a splash or two white wine and place on a double boiler while whisking vigorously until ribbons appear. Slowly whisk in cream. Place pears on a plate sauce with zabaglione and the reduced poaching liquid, garnish with crispy duck skin.

½ pound bacon

¼ cup honey

1 cup chicken stock

4 sprigs of thyme

½ yellow onion (small dice)

Small dice the bacon. Render fat off the bacon and add onion. Poor off fat. Cook until onion is translucent. Add rest of ingredients and reduce until amber in color and somewhat syrupy.

4 eggs (one per serving)

1 tablespoon extra virgin olive oil

1 large pinch salt

1 large pinch fresh cracked pepper

1 cup all-purpose flour

Method:

Add 4 eggs, the olive oil, salt and pepper to a food processor with the blade attachment in it and pulse a few times to combine.

Add ½ cup flour to the processor and pulse until well mixed, test for the stickiness of the pasta. Gradually keep adding flour (about ¼ cup more) to the processor and pulse until well mixed and the pasta is no longer sticky. You should start to see a small dough ball form in the processor. Remove dough and form into a ball.

Using a pasta machine, roll out the dough to flat sheets, dusting with flour to help flatten and use as desired.

Dollop 1 tablespoon of mascarpone per ravioli on a sheet of pasta. Brush the edges of pasta sheet with water, fold sheet over the ricotta and seal. Cut a circle around each dollop using the rim of a glass. Shape the ravioli around your finger and boil in water for 2 minutes.

Don’t let it dry! Fresh pasta should be kept covered by a moist towel and if stored should be wrapped in air-tight plastic.

Medium dice the onions, peppers, and celery, sauté in butter until just starting to break. Add garlic and sauté briefly. Fold in dice tomatoes, and rest of ingredients with 1 c water. Bring up to boil and let simmer 20-30 minutes. Puree half and return to batch. Check seasonings.

1 lb. pork shoulder

2 cups milk

2 cups pork or chicken stock

5 sprigs thyme

5 peeled shallot

4 garlic cloves

2 cups red wine

4 roma tomatoes chopped

Season the pork with salt and pepper. Add the pork in a single layer in an oven proof skillet. Sear over moderately high heat until the pieces are golden brown all over, about 12 minutes. Add the shallot and garlic and cook until softened and browned in spots, about 8 minutes. Add the tomatoes and their juices and bring to a simmer. Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes. Add the stock and milk and bring to a boil. Cover and simmer over low heat until the pork is very tender, about 2 hours.

Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs. Pulse just until the pork is shredded. Scrape the shredded pork and vegetables back into the casserole. Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.