Recipe by Chef Neeley James, Mother’s Cantina
OVEN-ROASTED TOMATOES
4 plum tomatoes, halved lengthwise
1 carrot, sliced into halves
1 red pepper, cut into quarters
4 cloves garlic, whole
2 Tbsp olive oil, pure
*Montreal-style seasoning (kosher salt, freshly ground pepper, red chili flake, garlic, fennel)
TOMATO SOUP
2 Tbsp olive oil, pure
1 medium white onion,

Recipe by Chef Sean Corea, Fork + Flask at Nage
For the soup
14 lbs parsnips
12 Granny Smith apples
3 gal vegetable stock
Zest of 6 lemons
2 qt coconut milk
1 cup extra virgin olive oil
2 Tbsp kosher salt
1 cup hazelnuts
1 cup parsley, tarragon, sage
4 Tbsp coriander
For the garnish
Hazelnut picada
Cranberries,

Recipe by Chef Danio Somoza, 99 Sea Level
Ingredients
1 small butternut squash, halved and seeded (about 1½ lbs)
2 tsp olive oil
1 tsp salt (optional)
1 pinch ground black pepper
½ cup diced carrots
½ cup diced celery
½ tsp curry
3 cloves garlic, minced
½ small onion, diced
2 cups unsalted lobster broth
6 oz coconut milk
1 Tbsp fresh flat-leaf parsley leaves,

INGREDIENTS
1 medium-sized butternut squash
2 cloves garlic
1 medium-sized yellow onion
3 branches of celery
2 medium-sized carrots
4 Tbsp vegetable oil
3 1/2 qts lobster stock
1 lobster
2 tsp ground cinnamon
1/2 quart heavy cream
1/4 cup sherry vinegar
Salt to taste
DIRECTIONS
[1] Peel butternut squash, carrots, onions and cut all the vegetables in a medium-sized dish—doesn’t have to be perfect.