Recipe By Chef Juan Escamilla, Irish Eyes Restaurant & Pub
Ingredients
5 lbs beef round, flat, diced
1½ oz garlic
1½ oz beef base
2 oz black pepper
1 6-oz can of tomato paste
1 oz thyme
2 qt Guinness beer
1 qt water
3-4 stalks of celery, diced
1 onion, diced
2-3 carrots, diced
Directions
Other than the onion,

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,