"Recipes from the Chef's Kitchen"

Ingredients:
1)   3 Medium Heirloom Tomatoes - sliced
2)   1 Bulb Curly Endive
3)   4 oz. Goat Cheese
4)   4 oz. Limoncello Sweet and Sour Vinaigrette (see recipe below)

Preparation:
1)   On a serving dish, arrange the tomatoes and curly endive decoratively.
2)   Top with goat cheese crumbles.
3)   Drizzle vinaigrette on top of the salad.
4)   Season to taste.

The Limoncello Sweet and Sour Vinaigrette
Ingredients:
1)   4 oz Limoncello
2)   2 oz. Vinegar
3)   2 tbs. Honey
4)   1 ½ Cups Organic Extra Virgin Olive Oil
5)   2 tbs. chopped Opal Basil
6)   1 tbs. chopped Shallots

Preparation:
1)   In a small bowl, combine the shallots, Basil Vinegar, Honey and Limoncello.
2)   Drizzle the organic Extra Virgin Olive Oil until emulsified.
3)   Season with salt and pepper.

Ingredients:
1)   2 Branzini Fillets
2)   4 Small Shrimps - peeled and deveined
3)   2 Cups Baby Spinach
4)   Caramelized Fennel (see recipe below)
5)   2 tbs. Extra Virgin Olive Oil
6)   Salt and Pepper to taste
7)   Saffron Citronette (see recipe below)
8)   Microgreens

Preparation:
1)    In a medium saute pan, sear the Branzini Fillet with the Extra Virgin Olive Oil.
2)    After 2 minutes, flip over and let cook on slow heat.
3)    Transfer the fish to a plate.
4)    In the same pan, sear the shrimp until pink.
4)    Add the Saffron Citronette to the shrimp and set aside.
5)    In a medium saute pan, heat up the fennel.  Then add the baby spinach and wilt.
6)    Place the caramelized fennel on the plate first.
7)    Then place the shrimp and spinach around the fennel.
8)    Then place the fish on partially on top of the fennel.
9)    Then place microgreens on top of the fish.
10)  Drizzle any remaining saffron citronette around the plate.

The Saffron Citronette
Ingredients:
1)   ½ Cup Sherry Vinegar
2)   1 tsp. Saffron
3)   ¼ Cup Shallot - chopped finely
4)   2 tbs. Dijon Mustard
5)   1 tbs. Sugar
6)   Zest and Juice from 1 Lemon
7)   1 Cup Organic Extra Virgin Olive Oil
8)   Salt and Pepper to taste

Preparation:
1)   In a stainless steel sauce pot, add vinegar, saffron and shallots and reduce by 1/4.
2)   Add mustard, sugar, lemon juice and zest.
3)   Blend with a handhelp blender.
4)   Emulsify the organic extra virgin olive oil slowly.
5)   Pass through a fine chinois.
6)   Season to taste.

The Caramelized Fennel
Ingredients:
1)   1 Cup Orange Juice
2)   2 tbs. Honey
3)   ½ Cup Sherry Vinegar
4)   2 tbs. Saffron
5)   1 Bulb of Fennel - cut into quarters
6)   ½ Cup Organic Extra Virgin Olive

Preparation:
1)    In a large non-stick saute pan, sear fennel with 2 tablespoons of the extra virgin olive oil
2)   Add the orange juice and honey and simmer until tender.
3)   Drain the fennel.  Set the fennel aside and save the liquid mixture.
4)   Add the saffron to the liquid mixture and let steep for 30 minutes.
5)   In a bowl, combine the vinegar with the liquid mixture and emulsify the organic extra
       virgin olive oil
6)   Add fennel and marinate.

Ingredients:
1)   4 Organic Lemons - juiced
2)   3 oz. Simple Syrup
3)   3 oz. Mineral Water
4)   3 oz. Firefly Sweet Tea Vodka
5)   2 Cups Ice

Preparation:
1)   In a cocktail shaker add lemon juice, water, simple syrup, vodka and 1 cup of ice.
2)   Shake until well combined.
3)   Divide the other cup of ice into 2 iced cold rock glasses and pour the in the drink.
4)   ENJOY!

Good Eating!!!