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GRAVITAS MAGAZINE GravitasMag.com | 75 ENTREE Wood Grilled Seasonal Salmon 7 oz Salmon 4 oz Swiss Chard-uncooked Boar bacon Lemon oil Salt and pepper .5 oz agave nectar .5 oz roasted Anaheim peppers .5 oz diced yellow onion Directions: Season fish and place on grill. Saute boar bacon, onion and pepper to render fat. Add Swiss chard until wilted. Add agave nectar. Plate, then place cooked fish on top of Swiss chard and drizzle with lemon oil. SIDES (served family style) Creamed spinach- chopped baby spinach, Asiago cheese, bechamel Ar tisanal Mac & Cheese- chef 's domestic cheese selection Creamed Spinach .5 cup bechemel 1.5 cup cooked chopped spinach/drained salt and pepper to taste 3 oz heavy cream Directions: Heat heavy cream in saute pan. Add bechemel and warm, add spinach and heat until creamy. Adjust seasoning. Bechamel: 1 gal milk 2 qt heavy cream 2 yellow onions, diced 1 qt Wondra flour 2 lb butter tt salt and pepper c 6 asiago cheese, grated Sweat onions in butter. Add flour and cook roux add preheated milk and cream. Mix until smooth. Turn off heat and add cheese. Ar tisanal Mac & Cheese 4 qt heavy cream 2 c Cabot cheddar 2 c Provolone 4 c Blue cheese 4 c Asiago 2 bay leaves 2 Tblsp salt 2 Tblsp cayenne pepper 2 yellow onion, diced 2 c roux Sweat onions. Add cream, bay leaf and cayenne. Add roux and let thicken. Add cheeses and season with salt. DESSERT Salted Caramel Bread Pudding Brioche, rich caramel, vanilla cream Bread Pudding 12 Brioche 1 qt milk 15 eggs 1 tsp vanilla ½ cup sugar 1 cup caramel Cut the brioche into medium size pieces and place in a container. In another very large bowl beat together eggs and sugar and caramel, then mix in the milk and vanilla. Next mix the brioche into the egg mixture and don't over mix (you don't want the bread to fall apar t). Next place into baking pan and bake at 350 degrees until set and light golden brown. Cool and wrap, label and date. Caramel Sauce: 1500 grams granulated sugar 500 ml water 510 grams corn syrup 1900 ml cream 3 vanilla, split 1 Tbsp pink Hawaiian sea salt Warm the cream, do not boil it. Cook the sugar and water in a heavy bottom sauce pan until hard crack stage (325-338), amber in color. Slowly and with caution, for you will get a lot of very hot steam, add in the cream and stir while you are doing this. Rove from heat and cool. Place in air tight container—wrap, label and date. Vanilla Creme Angalise 48 oz egg yolks 2 qts heavy cream 16 oz granulated sugar 2 vanilla bean, split In a medium sauce pot, place the heavy cream and the vanilla bean and place on the dove top on medium heat and bring up to a simmer. In a bowl, place the sugar and mix with the egg yolks until well blended. Once the cream has been brought up to a simmer, temper the cream into the egg yolks. Place egg mixture back in a bowl and place on a sauce pot with simmer water and cook the mixture until it has thickened and will coat the back of spoon. Once this happens, strain the angalise through a fine mesh strainer and get into a container in an ice bath. Once cool, wrap, label and date. MENU STARTERS Mini Goat Cheese Pie Ingredients: 2 oz Plugrá butter 2 cups julianned sweet onion 1 cup sour cream 1 cup heavy cream 8 whole eggs, whipped 2 cups goat cheese crumbles 2 tsp smoked salt 2 tbsp smoked sage pastry dough Pastry dough recipe 3 cups all purpose flour 1 cup unsalted butter 2 oz ice water 1 oz grapeseed oil Directions for pie filling: Preheat oven to 375 degrees. In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in eggs. Mix in goat cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven. Bake in preheated oven 40 to 45 minutes; or until a knife inser ted comes out clean. Let stand 10 to 15 minutes. Directions for pastry dough: Visit GravitasMag. com/Rocco for detailed directions to prepare the pastry dough. SALAD Spicy Bacon Caesar Romaine hear ts, Nueske bacon, Cajun cheddar, grilled rustic bread

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