Our Food

• ½ C Local Honey
• ½ C Dijon Mustard
• ½ C Smoked white balsamic vinegar
• Salt – To taste
• Cayenne pepper – To taste

Combine all ingredients well

• 1 ½ C Ketchup
• 1 C Lexington sauce
• ¼ C Worchestershire sauce
• 1 teas. Smoked kosher salt
• 1/3 C Tomato paste
• ½ C Smoked brown sugar
• ¼ C Molassas
• ½ C Light beer
• ½ teas Ground coriander
• 2 teas. Cumin
• 1 Medium yellow onion – sliced
• 2 oz Dry ancho chili pepper
• 8 Strips bacon
• 4 Sprig fresh thyme
• 6 Clove garlic
• ½ teas. Crushed red pepper

In a medium sauce pot over high heat sauté the bacon, onion, garlic, anchos and salt until the onion is caramelized lightly. Add all other ingredients and simmer for ten minutes.

• 1 C Pure maple syrup
• 1 C Red wine
• 4 T Chinese red chili paste
• 2 T Chili powder
• 2 T Onion powder
• 2 T Garlic powder

Combine all ingredients well

• 1 Grapefruit
• 1 Lemon
• 1 Lime
• 1 Orange
• 1 C Local Honey
• 2 T Smoked brown sugar
• 2 Fresh jalapenos – chopped

All citrus is juiced and zested

• 1 C Smoked brown sugar
• .5 C Smoked kosher salt
• 1 C Smoked paprika
• .25 C Granulated garlic
• .25 C Cracked black pepper

Combine all ingredients well

• 3 T Kosher salt
• 3 ea. Bay leaf
• 1 T Dry rosemary
• 1 teas. Whole black peppercorn
• 2 T Dry thyme
• 1 T Dry tarragon
• ½ teas. Ground cumin
• ¼ teas Mace
• ¼ teas. Allspice
• 1 teas. Celery salt
• 1 T Granulated garlic
• 2 teas. Granulated onion
• 2 teas. Dry sage
• 1 T Dry oregano

Grind all ingredients together in a spice grinder until very fine. Store cool and dry.

• 4 C Apple cider vinegar
• 4 C Apple juice
• 3 T Smoked kosher salt
• ½ C Smoked brown sugar
• 1 T Crushed red pepper

Combine all ingredients and bring to a simmer for 5 minutes. Cool and reserve for later use.

• 1 Bunch fresh parsley, picked & washed
• 6 Clove garlic
• 2 Medium shallots, peeled
• 1 t. White pepper, ground
• 6 Sprig fresh thyme, picked
• 2 Lemons just zest (Save the lemons to char on the grill and squeeze over items to finish)
• 1 Sprig fresh basil, picked
• 2 C. Canola oil or Avocado oil
• Smoked Sea salt to taste

Place all ingredients in a blender and puree, keep refrigerated. Marinade up to five days ahead.

• 1 C Lexington sauce
• 1 T Worchestershire sauce
• 1 T Adobo sauce
• 1 T Dry mustard
• 1 teas. Celery salt
• ½ teas. White pepper
• 1 teas. Smoked paprika
• 2 T Tomato paste
• ¼ C Honey
• 1 C Yellow mustard
• ½ C Smoked brown sugar
• 6 oz Light beer
• 1 T Tabasco sauce

Add all ingredients to a medium sauce pot and simmer for ten minutes.

• 4 Ripe roma tomatoes, split lengthwise
• 1 Medium ripe avocado
• 2 clove fresh garlic
• 1 Shallot
• ¼ C Red wine vinegar
• ½ C Extra virgin olive oil
• 2 T granulated sugar
• S & P to taste
• 2 T chive minced

Hot smoke the roma tomatoes with apple wood chips just until the skin begins to peel away and the flesh starts to soften. Allow the tomatoes to cool to room temperature and puree everything together except the chives which will be folded in at the end. Season to taste.

• 1 lb cooking apples
• 1 C granulated sugar
• 1 sprig rosemary
• ¼ C apple cider vinegar
• 2 C apple juice
• 1 bag of Jasmine or “Dragon pearl tea”
• 1 lemon juiced

Quarter the apples and cover in a medium size pot with the vinegar and juice. Bring to a boil and cook until the apples are very soft. Strain through a fine mesh. Return the sauce to another medium size pot and add the remaining ingredients. Cook over low to medium heat stirring constantly until a thick consistency is obtained. Allow to cool completely or can.

• 4 oz Whole grain mustard
• 4 oz Roasted garlic
• ½ C Fresh parsley – chopped
• 1/8 C Honey

Combine all ingredients well

• 6 Whole dry ancho chilies
• 10 Dry red Thai chilies
• 1 Bunch fresh parsley
• 1 pt. Blueberries
• 50 Cloves garlic
• 5 Shallots
• 4 oz Kosher salt
• 8 oz Port wine
• 4 oz OJ
• 3 T Tomato paste
• 2 T Whole grain mustard
• 4 oz Canola oil

Add all ingredients to a drink blender and puree well. Rub brisket up to one day ahead.

Rich sauce that will stand up to Beef, Ostrich, Wild game or Fire roasted chicken

• 3 Large ripe tomatoes
• 4 Medium shallot, peeled
• 4 Clove garlic
• 2 Red chilis
• 1 Red bell pepper
• 1 t. toasted coriander seed
• ½ C Roasted almond oil
• 3 T. Red wine vinegar
• 2 Spring fresh oregano, picked

On the grill slowly roast the tomatoes, shallots, garlic, chili’s and bell pepper. The tomatoes and peppers should have a dark charred surface and begin to soften. The garlic and shallot should have a deep caramel color. Remove each vegetable from the grill as it is done. Allow the peppers to rest while covered for five minutes then peel and seed them. Place all ingredients in a blender and pulse several times to bring the sauce together. Season with salt to finish

Light citrusy compote/vinaigrette suitable for Fish, Shellfish, Scallops or Grilled salads

• 1 Large bulb fennel, sliced in ½ inch strips
• ½ Small red onion, sliced to rounds
• 2 clove garlic, smashed
• 3 Whole oranges split
• 1 t. Tellicherry peppercorn, toasted & course ground
• 3 Sprig fresh tarragon, picked whole leaves
• 4 Candied kumquats, sliced thin
• 1 T. Chardonnay or Champagne vinegar
• ¼ C. Extra virgin olive oil
• 1 T. Canola oil

Toss the fennel and red onion in canola oil and a pinch of kosher salt. Grill both just until they start to soften slightly and have taken nice marks. While the vegetables are cooking place the halved oranges on the hottest part of the grill flesh side down. Allow the oranges to take nice cross marks and begin to caramelize. Dice the onion and fennel. Once all of the ingredients have been added together, squeeze the warm oranges over everything and adjust seasoning