Seasonal Eatings Recipes

Chatareele & Garlic Scape Pizza

Deborah Stone https://www.stonehollowfarmstead.com/

Refrigerated pizza dough

3 Tbsp. extra virgin olive oil for brushing

6 oz. fresh stemmed Shiitake Mushrooms, sliced

4 oz. Pickled Chanterelle Mushrooms

1 cup shredded Oaxaca Cheese or Mozzarella

2/3 cup Freshly Grated Parmesan Cheese

1/2 cup crumbled SHF Goat Feta Pickled Garlic Scapes | to taste

6 asparagus spears (or Pickled asparagus)

Preheat oven to 450O. Place rack in middle of oven. Heat 1 tbsp oil (spread with paper towel) in a large skillet over medium heat to warm the skillet. Shape pizza dough to cover bottom of skillet. Brush with oil. Sprinkle the oaxaca over dough. Sprinkle parmesan. Top with both mushrooms & dot with feta. Place asparagus and scapes. Bake until crust is brown. Remove from pan ASAP to cool so crust does’t get soft.

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Paper Plane Cocktail

Jason Deatherage, Lead Bartender-The Gwen Hotel

1 oz Rye Whiskey

1 oz Apparel

.75 oz Heirloom Pineapple Amaro

.75 oz lemon juice

.25 Pink Peppercorn syrup

For syrup :

1 cup Sugar

1 cup Water

4 tsp. Pink Peppercorns

Add the rye whiskey, Aperol, Heirloom Pineapple Amaro, lemon juice, and pink peppercorn syrup to a cocktail shaker. Fill the shaker with ice cubes. Shake well until chilled, about 15-20 seconds. Strain the mixture into a chilled coupe glass. Garnish with a twist of lemon peel or a few pink peppercorns!

Pink Peppercorn Syrup Recipe :

Add all ingredients to the saucepan and bring to boil. Let boil gently for fifteen minutes and stir frequently. Remove from heat and let cool completely. Strain into a glass container with a lid. Store in refrigerator, keeping up to 2 weeks.

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Cindy’s Rooftop Crab and Lobster Salad

Executive Chef Kaleena Bliss, As seen on this season of Top Chef https://www.cindysrooftop.com/

8 ounces cooked king crab, shelled and large chopped

8 ounces cooked lobster tail, shelled and large chopped

1 small cucumber, small diced

Segments of 1 orange

Segments of 1 pink grapefruit

1 Fresno chile, thinly sliced

1/4 cup scallion, bias cut

1/4 cup mint, chiffonade

1/4 cup celery leaves, pulled

Furikake, to taste (toasted nori and sesame seasoning)

Salt and pepper to taste

To assemble: In a mixing bowl, add all ingredients for the crab and lobster salad. Add enough citrus vinaigrette (recipe below) to coat all ingredients. Season with salt and pepper. In a bowl, spoon some of the soy ginger aioli on the bottom. (recipe below) Add the dressed crab and lobster salad on top. Eat and enjoy!

Citrus vinaigrette:

1 medium shallot, roughly chopped (approx 4 oz.)

2 Tblsp. lemon juice

2 Tblsp. orange juice

1 Tblsp. lime juice

2 tsp. fish sauce

3/4 cup olive oil

Salt and pepper to taste

Place shallot, citrus juices, fish sauce in blender and puree until smooth. While still blending, drizzle in the olive oil, creating an emulsion. Seaon with salt and pepper.

Soy ginger aioli:

1 cup mayo

1 tablespoon rice wine vinegar

2 teaspoons sesame oil

1 small clove garlic

1 teaspoon grated fresh ginger

1 teaspoon fish sauce

Salt and pepper to taste

Place all ingredients in blender and puree until smooth. Season with salt and pepper.

Executive Chef Kaleena Bliss, As seen on this season of Top Chef https://www.cindysrooftop.com/