Day 1

Sweet Pickle Chips

Yield 2lb / 907g
2lb / 907g
8oz / 227g
12floz / 360mL
1tsp / 5g
tsp / 1g
14oz / 397g
32floz / 960mL
10floz / 300mL
1tbsp / 6g
1tsp / 3g
1tsp / 2g

Cucumbers, sliced inch thick

Onion, sliced inch thick
Cider vinegar
Salt
Mustard seeds
Sugar
Water
White vinegar
Celery seed
Whole allspice, crushed
Tumeric

1) Combine cucumber and onion with the cider vinegar, salt, mustard seeds, 1tbsp / 12g of the
sugar, and water in pot.
2) Simmer for 10 minutes and drain. Discard liquid.
3) Bring the white vinegar, celery seed, allspice, tumeric, and remaining sugar to a boil.
4) Pour the vinegar mixture over the cucumber and onion and refrigerate for 3 to 4 days before
serving. Cover and refrigerate for up to a week.

Day 1
Pickled Ginger
Yield 1lb / 454g
1lb / 454g
Ginger, peeled, sliced very thin
2tbsp / 20g
Salt
5 oz / 149g Sugar
16floz / 480mL Rice vinegar
8 Shiso leaves, chiffonade (optional)
1) Place ginger slices in a bowl with 1tsp / 3g salt for 10 minutes. Rinse in hot water; drain well.
2) Place sugar, vinegar, shiso, and remaining salt in a small non-reactive pan and bring to a boil.
Pour vinegar mixture over ginger and cool. Cover and refrigerate overnight before serving.

Day 1
Maple Cured Bacon
Yield 18lb / 9.16kg
2 Fresh pork bellies, skin on (10lb / 4.54kg each)
Basic Dry Cure
8oz / 227g
Salt
5oz / 156g
Sugar
1.6oz / 45g
Insta-cure
Maple Cure
7oz / 198g

Salt

5oz / 156g
1.6oz / 45g

Maple sugar
Insta-cure

1) Weigh pork bellies

2) Mix the cure ingredients thoroughly. Measure the amount of cure needed, using a ratio of 8oz
/ 227g dry cure for every 10lb / 4.45kg of fresh belly.
3) Rub the cure mix over the bellies, making sure to cover all areas. Stack skin side down in
plastic or stainless steel tubs.
4) Refrigerate for 7 to 10 days to cure, overhauling them every other day.
5) Rinse the bellies in slightly warm water. Soak in fresh water for 30 minutes and blot dry. Hang
them on hooks and refrigerate 18hours to air-dry and form a pellicle.
6) Hot smoke at 185F to reach an internal temperature of 155F, about 3 hours; cool. Remove
rind.

Day 1
Pancetta
Yield 18lb / 9.16kg
2 Fresh pork bellies, skin on (10lb / 4.54kg each)
Dry Cure
1lb / 454g
4oz / 113g
4oz / 113g
2oz / 57g
8
2tsp / 4g
2tbsp / 6g
8
1oz / 28g

Salt
Brown sugar
Cracked black pepper
Juniper berries, crushed
Bay leaves, crushed
Grated nutmeg
Thyme leaves
Garlic cloves, mashed to a paste
Insta-cure

1) Weigh pork bellies

2) Combine the cure ingredients in a bowl and mix well. Measure the amount of dry cure
needed, using ratio of 8oz / 227g dry cure for every 10lb / 4.54kg fresh belly.
3) Cure the bellies as for basic bacon through step 4.
4) Rinse the bellies in cool water. Remove the skin.
5) Roll up into a cylinder and tie tightly if desired. Hang pancetta and allow to air-dry for 2 to 3
weeks in a dry, cool area.
6) Slice the pancetta as desired.

Day 2
Gravlax
Yield 2lb12oz / 1.25kg
1
2floz / 60mL
1floz / 30mL
3 to 4 Bunches

Salmon fillet, skin on (approx. 3lb / 1.36kg)

Lemon juice
Aquavit or gin
Fresh dill, coarsely chopped

Cure Mix
6oz / 170g
Salt
6-9oz / 170-225g Sugar

oz / 14g

Cracked black pepper

1) Remove the pin bones from the salmon and score the skin. Center it skin side down on a
large piece of cheese cloth. Brush lemon juice and aquavit or gin over the salmon.
2) Mix the cure ingredients and pack evenly over the salmon. Cover with chopped dill.
3) Wrap the salmon loosely in cheese cloth and place it in a perforated hotel pan set in a regular
hotel pan. Top with a second hotel pan and press with a 2lb / 907g weight.
4) Refrigerate the salmon for 3 days to cure. After the third day, gently scrape off the cure and
dill.

Day 2
Spicy Mango Chutney
Yield 32floz / 960mL
3 Mangos
3oz / 99g
1 Jalapeno
4 Garlic cloves
1tbsp / 9g
7oz / 220g
8floz / 240mL
tsp / 1.50g
1tsp / 2g

Peeled and chopped

Raisins
Minced
Minced
Minced Ginger
Packed dark brown sugar
White wine vinegar
Salt
Tumeric

1) Combine the mangoes, raisins, jalapeno, garlic, ginger, and sugar. Cover and refrigerate for
24 hours.
2) Add the vinegar; bring to a boil and simmer 15 minutes.
3) Add the salt; simmer 10 minutes.
4) Add the tumeric; simmer 5 minutes.
5) Cool and transfer to a clean storage container. Cover and refrigerate for up to 2 weeks.

Day 2
Chilled Cantaloupe and Champagne Soup
Yield 1gal / 3.84L
Lime Granite
64floz / 1.92L
2lb / 907g
8floz / 240mL
2floz / 60mL
1oz / 28g

Dry white wine (Chardonnay)

Sugar
Lime juice
Midori liqueur
Lime zest

Soup
2 Cantaloupes, diced
12-16floz / 360-480g Orange juice
2oz / 71g
Cornstarch
8floz / 240mL Champagne
3floz / 90mL
Lemon juice
96floz / 2.88L Sparkling water
2oz / 57g
Orange zest
2oz / 57g
Lemon zest
10oz / 284g
Sugar

1) For Granite; Combine all ingredients in a shallow pan and freeze for 3 hours, stirring every 30
minutes with a fork until slushy consistency.
2) For Soup; Puree the diced melon and orange juice in a blender until smooth. Refrigerate.
3) Make a cornstarch slurry with 1tbsp of champagne.
4) Bring lemon juice, sparkling water, and both zests to a boil, thicken with slurry and chill.
5) Add melon puree and adjust seasoning. Add remaining champagne to the mixutre.

Day 2
Remoulade Sauce
Yield 32floz / 960mL
24floz / 720mL Basic Mayonnaise
2oz / 57g
Capers, drained, rinsed, chopped
2oz / 57g
Chopped cornichons
3tbsp / 9g
Chopped chives
3tbsp / 9g
Chopped chervill
3tbsp / 9g
Chopped tarragon
1tbsp / 15g
Dijon mustard
1tsp / 5g
Anchovy paste
Salt, as needed
Worcester sauce, as needed
2 to 3 dashes Tabasco
Combine all ingredients thoroughly. Adjust seasonings as needed. Cover and refrigerate.

Day 3
Vichyssoise
Yield 1gal / 3.84L
1lb4oz / 567g
1 Onion
3tbsp / 45mL
2lb8oz / 1.13kg
80floz / 2.4L
1 Bunch
2tsp / 6.5g
tsp / 0.50g

Leeks, light green and white parts only, finely chopped

Minced
Vegetable oil
Diced potatoes
Chicken stock
Chives, snipped
Salt
Ground white pepper

1) Sweat the leeks and onion in the vegetable oil until tender and translucent.
2) Add the potatoes, and stock. Bring to a full boil, then reduce the heat and simmer until the
potatoes begin to fall apart.
3) Puree the soup. Cool rapidly. Cover and refrigerate until needed.
4) To finish the soup, fold in the chives and adjust seasoning as needed.

Day 3
Gazpacho Andalusia
Yield 1gal / 3.84L
1lb8oz / 680g

Tomatoes, cored and diced

1lb4oz / 567g Cucumbers, peeled and diced

10oz / 284g
Green peppers, seeded and diced
10oz / 284g
Red peppers, seeded and diced
1lb / 454g
Onion, sliced
1lb4oz / 567g Crustless white bread, diced
24floz / 720mL Tomato juice
2floz / 60mL
Tomato puree
4 Garlic cloves, mashed to a paste
tsp / 150g
Minced jalapeno
2floz / 75mL Olive oil
3floz / 90mL
White wine vinegar
2tsp / 6.50g
Salt
1tsp / 2g
Ground black pepper
4oz / 113g
Garlic-flavored croutons
1) Reserve about 2tbsp each of the tomatoes, cucumbers, peppers, and onions.
2) Soak bread in tomato juice.
3) Puree the soaked bread with the diced vegetables, tomato puree, garlic, jalapeno, olive oil
and vinegar.
4) Adjust seasoning with salt and pepper. Cover and refrigerate.
5) Serve with a garnish of reserved vegetables and croutons on the side.

Day 3
Baba Ghanoush
Yield 32floz / 960mL
4lb / 1.81kg
Eggplants, cut in half
Salt, as needed
Ground black pepper, as needed
2floz / 60mL
Olive oil
3 Shallots
Minced
32floz / 90mL Lemon juice
2 Garlic cloves Minced
4oz / 113g
Tahini
1oz / 28g
Chopped flat leaf parsley
oz / 14g
Chopped mint
Harissa, as needed
1) Season the eggplant with salt and pepper and lightly coat the cut faces with some of the oil.
Roast cut side down on a sheet pan in a preheated 375F oven until soft, about 30 to 40
minutes. Cool to room temperature, scoop out flesh and discard seeds.
2) While the eggplant is roasting, macerate the shallots in the lemon juice with tsp of salt.
3) Combine the roasted eggplant with the remaining oil, macerated shallots, tahini, and parsley.
4) Season with mint, garlic, salt, pepper, and harissa. Rough chop the dip by hand or puree
smooth. Cover and refrigerate.

Day 3
Salt Dough
4lb
2pt
1lb

Fine Salt
Cold water
Cornstarch

1)
2)
3)
4)

Dissolve the cornstarch in the water.

Bring mixture to a boil and stir constantly until a thick paste forms.
Move the thick paste into a mixing bowl with hook attachment and add salt.
Mix in the mixer until a dough ball forms and dough is no longer sticky to the touch.

Day 5
Sweet Potato Pate Dough
Yield 1lb8oz / 680g
1lb8oz / 680g
tsp / 1g
tsp / 1g
tsp / 1g
5oz / 142g

Basic Pate Dough

Ground Cinnamon
Ground Cardamom
Ground Mace
Sweet potato, baked, boiled, or steamed and pureed

1) Prepare pate dough according to the basic recipe.

2) Add ground cinnamon, cardamom, and mace in step 1 and the sweet potato puree in step 2.

Day 5
Tart Dough
Yield 14oz / 397g
4oz / 113g
1 Egg Yolk
8oz / 227g
tsp / 1.5g
2floz / 60mL

Butter, softened
All-purpose flour
Salt
Water

1) Beat the butter in the bowl of a mixer with paddle attachment until light and fluffy, about 2
minutes.
2) Add the egg yolk and beat until combined and smooth.
3) Add the flour and salt and beat until just combined.
4) Slowly stream in the water until a dough forms and the mixture is homogenous and smooth.
5) Form the dough into a disk, wrap in plastic and chill for at least 30 minutes before using.
Day 5
Breakfast Sausages
Yield 11lb / 4.99kg
10lb / 4.54kg
Seasonings
1oz / 50g
oz / 21g
2tbsp / 9g
16floz / 480mL
42ft / 12.80m

Boneless pork butt, cubed (70/30)

Salt
Ground white pepper
Poultry seasoning
Ice-cold water
Sheep casings, rinsed (optional)

1) Toss the pork butt with the combined seasonings. Chill well, until nearly frozen.
2) Grind through the medium plate (1/4 / 6mm) of a meat grinder into a mixing bowl over an ice
bath.

3) Mix on low speed with mixers paddle attachment for 1 minute, gradually adding water.
4) Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the
touch.
5) Make a test. Adjust seasoning and consistency before shaping into patties, cylinders, or filling
casings into individual links 5inches long.

Day 5
Sweet Italian Sausage
Yield 11lb / 4.99kg
10lb / 4.54kg
Seasonings
3oz / 99g
1oz / 28g
1oz / 28g
1oz / 28g
oz / 7g
16floz / 480mL
23ft / 7.01m

Boneless pork butt, cubed (70/30)

Salt
Dextrose
Coarse ground black pepper
Whole fennel seeds
Sweet pimento
Ice cold water
Hog casings, rinsed

1) Toss pork butt with the combined seasonings, chill well until nearly frozen.
2) Grind through the coarse plate(3/8in / 9mm) of a meat grinder into a mixing bowl over an ice
bath.
3) Mix on low for 1 minute, gradually adding water.
4) Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the
touch. Make a test. Adjust seasonings and consistency before shaping into links.
5) Stuff into prepared casings and twist into links 5in long. Cut into individual links.

Day 6
Chicken and Vegetable Sausages
Yield 11lb / 4.99kg
4lb13oz / 2.18kg Chicken thigh meat, diced
2lb1oz / 936g Crushed ice
Cure Mix
2oz / 64g
Salt
oz / 21g
Dextrose
Garnish
5oz / 156g
Small dice carrots
5oz / 156g
Small dice celery
11oz / 312g
Small dice onion
1tbsp / 222.5mL Vegetable oil
1lb6oz / 624g Small dice mushrooms
5floz / 165mL Dry white wine
1tbsp / 4.5g Chopped flat leaf parsley
Spice Blend
oz / 14g
Ground white pepper
2tsp / 5g
Poultry seasoning
tsp / 1.5g
Powdered thyme
5oz / 156g
Nonfat dry milk
34ft / 10.52m Sheep casings, rinsed and tied at one end

1) Toss chicken with the cure mix. Progressively grind from coarse plate to fine plate of a meat
grinder into a mixing bowl over an ice bath. Freeze until semi-frozen.
2) Saute carrots, celery and onion in oil until cooked. Add the mushrooms and cook until they
start to release water, then add the wine and reduce until almost dry. Chill.
3) Transfer chicken to chilled bowl for a high speed processor. Add ice and spice mix on top of
the chicken. Run machine and process until mix reaches 30F, continue until temp rises to
45F.
4) Add nonfat dry milk and continue processing until 58F. Stir in the garnish and make a test.
Adjust seasoning and consistency as needed.
5) Stuff into prepared casings and tie off 5in links. Poach in 170F water until they reach an
internal temp of 165F. Shock in an ice bath until 60F, blot dry.
6) Saute, grill or broil sausages until hot or wrap and refrigerate for up to 3 days.

Day 6
Seafood Sausage
Yield 11lb / 4.99kg
Mousseline
3lb5oz / 1.52kg Sole fillet, diced
3lb5oz / 1.52kg Sea scallops, muscle tabs removed
oz / 14g
Salt
1oz / 28g
Old Bay seasoning
3oz / 99g
Fresh bread crumbs
44floz / 1.32L Heavy cream, cold
6
Egg whites
Garnish
1lb2oz / 510g Shrimp, peeled, deveined, in dice
1lb2oz / 510g Crab or lobster meat, diced
1lb2oz / 510g Salmon meat, in dice
1lb2oz / 510g Bay scallops, muscle tabs removed
2tbsp / 6g
Chopped flat leaf parsley
39.6ft / 12.08m Sheep casings, rinsed
1) Combine sole, sea scallops, salt and old bay. Grind through the fine plate of a meat grinder.
Chill in freezer for 15 minutes.
2) Soak bread crumbs in half of heavy cream to make panada.
3) Puree seafood in processor until smooth as possible. Add egg whites and panada. Pulse in
the remaining cream. Make a test and adjust seasoning.
4) Fold in garnish until evenly distributed. Cover and refrigerate.
5) Stuff into casings and form into 5in links. Poach in 165F water until they reach the internal
temperature of 145F. Shock in an ice bath until 60F and blot dry.
6) To serve remove casings and either saute in clarified butter or reheat in 350F oven for 10 to
12 minutes. Wrap and refrigerate for up to 3 days.

Day 6
Pate Grand-mere
Yield 1 terrine 3lb / 1.36kg
1lb4oz / 567g
1tbsp / 15mL
1oz / 28g
2tbsp / 30mL

Chicken livers, sinew removed

Vegetable oil
Shallots, minced
Brandy

Seasoning
1tbsp / 15g
1tsp / 5g
1tsp / 2g
tsp / 1g
tsp / 0.5g
1lb1oz / 482g
1tbsp / 3g
Panada

Salt
Insta-cure
Coarse ground black pepper
Ground thyme
Ground bay leaf
Pork butt, cubed
Chopped flat leaf parsley