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.

Recipe by Executive Chef Chris Parks
SoDel Concepts
Ingredients:
¼ cup EVOO
1 tsp garlic, minced
1 tsp curry powder
1 tsp harissa sauce
1 7-oz container Greek yogurt (any fat content will work)
2 lbs red beets
1 cup dry quinoa
1 oz arugula greens
16 each, picked leaves of tarragon
2 oz Thai cashews,

Recipe, photo and video by Chef Paul Cullen
Paul’s Kitchen & Cullen-ary Co.
I had this salad at during a visit to the Poggio Rubino Winery in Montalcino, Italy last September. Poggio Rubino is a family-run winery located in the heart of Montalcino — it’s a truly amazing place! We make frequent trips  to the region with a group of friends annually,

Recipe by Chef Matthew Cornelius, HookedPhoto by Grant L. Gursky
FOR VINAIGRETTE
2 bunches basil
3 bunches parsley
2 oranges, for zest
2 cups olive oil
1 cup Champagne vinaigrette
¼ cup sugar
MAKE THE DRESSINGPick all of the herbs off of the stems. Zest the Oranges. Add herbs, orange zest, Champagne vinaigrette, olive oil and sugar to food processor.