Spanish Octopus black olive aioli/grated tomato/celery/garlic chips serves 8 By Chef Frank Mirabile, CEC

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1 Spanish Octopus black olive aioli/grated tomato/celery/garlic chips serves 8 By Chef Frank Mirabile, CEC Prepare the Octopus: 1 ea 4-5 lb octopus 2 cups red wine 2 lemons, juiced 1 ea head of garlic 10 ea sprigs of fresh thyme 3T sea salt Water to cover Method: Place all ingredients in a deep, non reactive pot and bring to a simmer. Skim any impurities that come to the top and continue to simmer until the octopus is fork tender, anywhere from 2-4 hours. Be careful not to overcook as octopus will become dry and stringy. Allow the octopus to cool in the liquid overnight. Prepare the Grated Tomato: 4 ea vine ripe tomatoes (peeled) 2T vinagre de Jerez 1/8 cup Exra Virgin Olive Oil (Spanish) Sea Salt and Black Pepper to taste Prepare the Black Olive Aioli: 2 ea garlic cloves, peeled 1 egg yolk 1 lemon, juiced 2/3 cup salad oil 1/3 cup extra virgin olive oil ½ cup Kalamata olives, puréed smooth Method: Place garlic and salt in a mortar and pestle and grind to a paste. Add the egg yolk and lemon juice, and grind until blended. Begin adding the salad oil first, then extra-virgin in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil

2 until you've used it all. Finish with pepper and (if necessary) a bit more salt, the Tabasco and Worcestershire sauce. Fold in the black olive purée and adjust consistency as needed. Prepare the Garlic Chips: 6 ea garlic cloves 2 cups canola oil Salt to taste Method: Peel the garlic cloves without crushing. Place the garlic in a small saucepot and cover with water. Bring to the boil, drain and chill. This will remove some of the harshness of the garlic. Continue to slice the garlic on a mandolin, paper thin. Place the garlic in the room temperature oil and place on the stovetop. Bring the oil to 350 degrees Fahrenheit and fry the garlic slices until golden brown and crisp. Season with sea salt.

3 Rib Cap of Prime Beef parsnip mousseline/glazed rutabaga/truffle crisp/brandied cherries/red wine sauce serves 8 By Chef Frank Mirabile, CEC Prepare the Rib Cap: 1 ea - 3-5lb Rib Cap of Beef, Prime 1T Transglutaminase 1T canola oil 1tsp extra virgin olive oil 1 clove garlic 1 sprig of thyme Salt and Pepper taste Method: Remove all sinew and external fat from the rib cap of beef. This will help make the product more tender and allow the transglutaminase to do its job. Lightly pound the thicker section of the beef to create a more even thickness, to aide in the shaping and presentation. Season the beef all over with salt and pepper then sprinkle the transglutaminase on the inner portion of the cap which would have been attached to the eye. Roll the rib cap into a cylinder using plastic wrap and allow to rest overnight in the refrigerator. Cryovac the cylinder with the olive oil, thyme and garlic and remove all the air from the bag. Cook the rib cap en sous vide at a temperature of 132 degrees to an internal temperature of 132 degrees. This may take up to 2 hours. Remove from the bag and dry the exterior. Sear the rib cap of beef in a hot sauté pan to create a golden brown crust on the exterior of the cylinder. Allow the beef to rest five minutes before slicing. Prepare the Parsnips: 3lbs parsnips, peeled and rough cut 1qt heavy cream 2T unsalted butter Salt and white pepper to taste Method: Place the parsnips in a medium saucepot and top with the cream. Bring to a simmer and allow to cook until fork tender. Drain the parsnips and reserve the cream for another application (makes great soup base). Place the parsnips into a robot coup or blender and purée until very smooth adding the cold butter one tablespoon at a time until emulsified. Season to taste with salt and white pepper. Pass this mixture through a fine tamis and reserve hot. Prepare the Rutabaga: 2 whole rutabaga, peeled

4 1 cup fresh orange juice 2T honey 1tsp cider vinegar 1/8 cup chicken stock 2T unsalted butter 3 sprigs fresh thyme 1 clove garlic, crushed Salt and pepper to taste Method: Using a four to six inch, metal cylinder tube, approximately 1inch in diameter, punch out round logs from the rutabaga. Cut the logs in half to make two even size pieces about 2 inches long. In the center of each log cut out a notch to create Lincoln Logs so that two logs can be put together and not roll around on the plate. Place all the ingredients in a shallow braising pan and cover with a cartouche (parchment lid). Braise on medium high heat until the rutabagas are approximately half cooked. Remove the lid and allow the liquid to reduce and glaze the rutabagas while finishing the cooking. Re- season with salt and pepper if necessary and reserve hot until needed. Prepare the Truffle Crisp: ½ cup rendered duck fat, melted ½ cup flour, AP 2 eggs, beaten 1 cup fine ground penko bread crumbs 2lb white button mushrooms 1 small fresh black truffle 1T unsalted butter 1ea clove of garlic, minced Salt and pepper to taste Method: Pour the rendered duck fat into a 1.5in silicone sphere mold and place in the freezer. Allow the duck fat to freeze to a hard ball. Remove the duck fat balls and bread them with a standard breading procedure using the flour, eggs and breadcrumbs. Fry the breaded duck fat balls at 325 degrees until golden brown and crispy and the duck fat has rendered out of the breadcrumbs leaving only a shell. To make the truffle purée to fill the breadcrumb shell, braise the mushrooms in a small sauté pan with the butter, garlic, and truffles. Allow the liquid to reduce to three tablespoons and place in a blender. Blend until smooth and season to taste with salt and pepper. To fill the truffle crisp: Using the bottom of a stem thermometer or a wooden skewer, poke a small hole in the bottom of the breadcrumb shell. Place the truffle/mushroom puree into a piping bag with a small piping tip and fill the shells with the warm purée. This should be done just before serving

5 Prepare the Red Wine Sauce: 2cups reduced, high quality veal glace 4 cups good quality red wine (the same variety as the pairing) 1T unsalted butter, cold Salt and pepper to taste Method: Reduce the red wine from 4 cups down to a quarter cup. As the wine is reducing decrease the size of the pot and make sure there is no scorching on the sides of the pot. Once reduced, combine with the reduced veal stock and simmer together for 15 minutes to round out the flavors. Finish the sauce with the 1 tablespoon of cold unsalted butter and reserve hot until service.

6 Cadbury Gone Wrong white chocolate mousse/broken chocolate egg /fruit coulis Serves 6 By Chef Frank Mirabile, CEC Prepare the White Chocolate Mousse: 16oz heavy cream 4oz sugar 1ea vanilla bean, split 8ea egg yolks 4oz white chocolate, chopped 3ea gelatin sheets, bloomed Method: Bring cream, sugar and vanilla to a boil in a small saucepan. Add the yolks using the liason method and cook to nape. Remove from the heat and add the white chocolate. Strain the anglais and chill well. To finish: Add an additional 16oz of cold cream to the mousse base to soften. Fill and isi cream canister with 6oz of the mousse base and aerate with 2 gas chargers. Shake well Prepare the Poached Apricots: 1 pint fresh apricots ½ cup sugar 2 cups semi dry or sweet wine 2 cups water 1 ea cinnamon stick (toasted) 5 ea whole cloves (toasted) 1 ea vanilla bean (split, seeds removed) 1 piece orange zest 1 piece lemon zest Method: Place the wine, sugar, cinnamon, cloves, vanilla bean, and zests in a medium saucepan with 1 cup of water. Bring to a boil then reduce the heat to low and simmer for 10 minutes. Place the apricots in the poaching liquid and simmer for 5-10 minutes or until tender, carefully remove one with a spoon to test for doneness. Allow the apricots to cool at room temperature in the poaching liquid until they are able to be handled. Remove the cinnamon, cloves, and vanilla bean from the liquid and proceed to gently peel the apricots. Place the apricots back into the poaching liquid and store overnight.