THE MAIN EVENT: STARTERS | November-December 2017




Some of the region’s best chefs set the table with their favorite holiday recipes

By Chef Tobias Adams, Matt's Fish Camp Bethany


2–3 nice-sized eggplant  
10–12 Roma tomatoes or comparable amount of other ripe tomato, ½” wedge or dice  
2 large shallots, julienned  
2 head fresh garlic cloves, peeled  
½ bunch fresh oregano  
1 bunch fresh basil  
¼ cup favorite EVOO  
¼ cup favorite balsamic or sherry vinegar   
½ cup shaved pecorino or Parmesan cheese  
S&P to taste

Eggplant Directions:
Rinse eggplant and tomatoes before starting. Cut eggplant into ¼” slices. Brush with olive oil and season to taste. Mark eggplant on one side only, using grill on med-high heat. Turn slices 45 degrees after 1 minute to make crossing marks. If no grill, eggplant may be oven- roasted ahead of time. Remove from heat and place into sprayed oven-ready pan (one layer or may be slightly shingled). 


By Kaity Baltzell, Our Harvest

½ cup milk, room temperature 
3 Tbsp sugar 
1¼ tsp yeast 
1 cup sweet potato puree 
2 Tbsp unsalted butter 
2 tsp salt 
3 cups all-purpose flour 
1 egg

Combine milk, yeast and sugar in a stand mixer with a dough hook. Let yeast activate for 5 minutes. Add remaining ingredients and let mix 5 minutes on medium speed. (If you do not have a stand mixer, you can make this dough by hand, but you will need to mix 8-10 minutes).Dough will be slightly sticky. Cover and let dough rise about 1½ hours, or until doubled in size. Punch dough down and divide into 8 equal balls. Put a little flour on your hand and roll each ball of dough on the table until it becomes more uniformly round. Place all dough balls on a greased sheet of parchment, about 1½ inches apart.

Cover lightly with plastic and let rise another hour or until doubled in size. Sprinkle with sea salt and bake in a 400° oven about 10 minutes until they are light golden brown. Let cool until barely warm; top with whipped rosemary butter. 


By Ryan and Neely James, Mother's Cantina

4 cup plum or cherry tomatoes, diced 
½ cup fresh cilantro, chopped\
½ cup red onion, diced small 
2 limes 
3 jalapeños
3 cloves garlic, finely chopped  
8 green onions, sliced thin  
¼ cup olive oil 
3 tsp kosher salt 

Chop tomatoes and red onion, taking care that they are a consistent size, approximately a quarter-inch. Thinly slice the green onion and finely dice the jalapeños, carefully removing the ribs and seeds before dicing. Finely chop garlic. Mix veggies in a bowl and squeeze the juice of two limes over top. Then add olive oil and salt. Carefully toss to distribute all ingredients evenly. Serve as a garnish, as a salsa to be eaten with chips, or mixed with your favorite savory dishes to add freshness and flavor.  


By Chef Scott McGiffin, Barn 34

6 asparagus spears 
6 slices of bacon 
1 Tbsp olive oil 
1 large garlic bulb 
½ shallot 
¼ cup white wine 
½ lemon (juice & zest) 
¼ cup heavy cream
1 tsp chili flake 
¼ cup Parmesan cheese 
Salt and pepper 

Cook bacon halfway in 350° oven. Wrap asparagus with the half-cooked bacon, one piece of bacon per spear. Place on sheet tray and season with salt, pepper and olive oil. Place in oven at 350° for 5-7 minutes. Heat sauté pan to medium-high heat. Put olive oil in pan with garlic and shallots. Add the white wine once garlic starts to brown. Then, add the heavy cream, lemon juice and lemon zest. Sprinkle chili flakes in the sauce and add the Parmesan. Reduce the cream to half. Once sauce is done, plate the asparagus and drizzle sauce over asparagus.

There are no comments. Be the first to post a comment.