"Recipes from the Chef's Kitchen"

Ingredients:
1)   4 Center Cut Portions of the Highest Quality Sushi Grade
       Tuna Available Cut 7 oz. each
2)   1 Fresh Snow Pea Shoots
3)   1 Small Red Onion
4)   8oz. Seedless Watermelon Small Diced
5)   2oz. of Balsamic Syrup
6)   1oz. Sesame Oil
7)   1oz. Olive oil
8)   Chopped Mint and Cilantro
9)   Salt and Pepper to Taste

Preparation:
1)   In a small mixing bowl...mix the watermelon, sesame oil, olive oil, ½ the
       balsamic syrup, mint and cilantro.  Season with salt and pepper and set
       aside.
2)   Rub each tuna portions with olive oil and season with salt and pepper.
3)   In a very hot skillet or on the grill...sear the tuna on all sides but only
       cook until medium rare.
4)   In another hot sauté pan...sweat off the onions nice and soft in olive oil
       and then add the pea shoots and cook.  Then deglaze the pan with dry
       vermouth then season with salt and pepper.
5)   Place the greens in the center of the plate and the place the Ahi on top.
6)   Drizzle the last of the balsamic glaze around the plate for garnish and
       top the Ahi with the watermelon relish.

Ingredients:
1)   2 ounces Stolichnaya Vanil Vodka
2)   1 1/2 to 2 ounces Avocado Puree
       (Salt & Sugar to taste, 4 avocadoes, 3-4 ounces lime juice)
3)   1 ounce Simple Syrup (Sugar Water)
4)   1 ounce Lime Juice (Fresh Squeezed)
5)   1 Metal Shaker Can
6)   One 16 ounce Pint Glass
7)   1 Martini Glass
8)   Plate with sugar and salt mixed for rimming
9)   Damp towel

Preparation:
1)   Take a 16 ounce pint glass and fill with ice.
2)   Spoon the avocado puree over first, then add vodka, simple syrup and
       the lime juice.
3)   Top the glass with a metal shaker can and shake vigorously for 20-30
       seconds.
4)   Then remove the shaker can and place a strainer on top of the glass.
5)   Strain the liquid into a chilled martini glass that has been rimmed by
       the sugar and salt mixture.
6)   Garnish with lime wedge and serve.