Prep Time: 10 Minutes
Cook Time: 30 Minutes
Yields: 2-4 Portions
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Begin by thinly slicing the sunchokes using a mandolin. Drizzle vegetable oil in a medium-sized pan, add gently. Once the oil is glistening, add sunchoke slices evenly across the pan to fry into ‘chips.’ Do not over-crowd the pan, as they will not become crispy – you can do this in batches to ensure that they all turn out light and crunchy. Using a slotted spoon, transfer to a plate and sprinkle with salt.
Begin by removing the knuckle ends from the crab claws using a serrated knife. Cut the legs on either side of all the joints, and gently cut all the pieces into 4 or 5 inch length and push the meat out of the shell. Cut the crab leg meat into bite-sized chunks and set aside. Shred the knuckle meat and reserve to fold into the risotto.
In a medium saucepan, bring 2 cups of Kosta Browne Pinot Noir to a boil. While waiting for the wine to heat, thinly slice a green apple with a mandolin and set aside. Next, mince a small handful of fresh chives; save for the garnish when serving. Once wine is boiling, turn off the burner and slowly add 1/4 cup butter until melted, stirring gently. Gently poach the cut pieces of crab leg meat in red wine butter, just enough to infuse with flavor.
In a Dutch oven or large pot, drizzle oil and warm over medium heat. Chop shallot into fine pieces, and add to the pot, stirring constantly until translucent. Add your rice and toast with shallots for 2-3 minutes. Deglaze the rice and shallot combination with a couple of tablespoons of Kosta Browne Pinot Noir and continue to cook until almost dry, and alcohol has burned off. Begin to add lobster stock to the rice 3-5 oz at a time, stirring continuously over medium heat. Once all of your lobster stock is absorbed, and rice is al dente (test a grain between your teeth), fold in the reserved knuckle meat of the crab and the smoked butter, stirring until butter is melted. Season with lemon juice and salt to taste.
To serve, top with butter-poached king crab leg, julienned green apple, fried sunchoke chips, and garnish with minced chive. Enjoy with a glass of Pinot Noir.
Reduce the Sake and chili flake in a small pot on medium to high heat by 4/5. Pour reduced Sake into a small bowl and combine with almond butter, white miso, mirin, cracked black pepper, salt, and a light sprinkle of ground clove. Mix well until smooth and combined (you want a creamy texture like that of warm butter). Lay two pieces of plastic down on top of one another, large enough to roll the pork tenderloin in. Place the tenderloin in the center of the plastic and butter generously with all the marinade. Wrap the plastic around the tenderloin and roll the ends like a log to hold the marinade in. Let marinade for up to 3 hrs before cooking. Preheat your oven to 200F (be sure that the fan is turned off). Let the tenderloin come to room temperature, and wrap in aluminum foil before placing in the oven on the middle rack. Cook the tenderloin for 1hr 10min. Rest for ten minutes. Remove from foil and plastic, being sure to reserve the marinade to brush on the loin after searing. Using the rendered bacon fat from bacon garnish to sear the tenderloin on medium heat before slicing and serving.
Preheat oven to 400F. Using a fork, poke holes generously around the potatoes, be sure to penetrate skin. Rinse thoroughly and sprinkle salt to coat the potatoes, place on baking tray. Bake the potatoes for about 25 min, just until you can firmly stab with the fork (not cooked through but just until it loses the center crunch). While the potatoes are baking place 4T of butter in a microwave-safe dish and heat for 20 sec or until completely melted. Let the butter rest so the solids settle on the bottom. Remove from the oven and let cool just long enough until you can handle with a pair of gloves and a paper towel. Peel the potatoes and grate on the largest size on the cheese grater into a medium mixing bowl. Add the clarified portion of the drawn butter, about 3T, to the grated potatoes along with the cornstarch and salt. Mix until thoroughly combined being sure not to break up all the pieces. Line a 1/4 tray or Tupperware container with plastic and firmly press the potato mixture into an even layer, a touch thicker than your finger. Place container in the freezer until thoroughly chilled. Once chilled, cut into 2.5”x3.5” rectangles. Heat oil in your frying pot to 350F. Be sure there is enough oil to cover the potatoes while frying. Cook the potatoes until golden brown, about 2-4 minutes. Place on clean paper towel and season with salt before plating.
Warm a pan on medium heat. Add the remainder of the drawn butter along with the milk solids at the bottom, and the chopped garlic. Continuously mix and scrape while cooking until the garlic just begins to turn golden brown, add your shallots, season with salt and sweat for 1 to 2 min. Add the sliced potato and cover with water. Cook on high until potato is cooked through adding water if necessary, stirring regularly. Once all water has evaporated and the contents of pan are dry, add all the spinach to the pot and continue cooking until spinach is cooked and bright green. Add all the contents of pan to your blender, start on low and blend on high until smooth and glossy. Pour purée into a small bowl resting in a medium bowl filled with ice. Stir until purée is cool. Reserve until ready to serve.
Render diced bacon in medium sauté pan. Once golden and crispy, remove bacon into a container with a small piece of paper towel in the base, reserve the fat. You will use this fat to sear your pork tenderloin once out of the oven before plating.
Bring your blanching pot to a boil and season with salt until it tastes slightly like the ocean. Blanch asparagus until tender but still has a bite. Chill in ice water, then drain and place on paper towel. Dice the asparagus.
Combine the asparagus dice and bacon with a heavy T or so of the truffle pate and enough spinach purée to generously coat.
In a small pot, combine your sugar and water. Cook on high until the sugar has dissolved and water has evaporated, allowing the sugar to just begin to caramelize and turn a light golden brown. Gently begin to stir with a long-handled spatula, at this point slowly adding the vinegar while stirring gently (be careful as this is very hot and the smell will burn your nose). You want to make sure the sugar doesn’t seize. Finish with a touch of salt. Add your pitted cherries and remove from the heat, continue to stir a few times until the cherries begin to warm. Pour contents into a heat-safe container and cover, let rest on the counter until ready to serve.
Slice Shallots into small rings and marinate in lemon juice with a touch of salt.
Fry the pommes Darphin until golden brown. Drain on paper towel and season with salt.
Warm the asparagus ragú. This should be the consistency of mayonnaise. Coat the top of the pommes Darphin with a generous layer of the asparagus ragú. Remove cherries from the gastrique, and slice into six pieces each. Scatter atop the asparagus ragú. Finish with a few small leaves/pieces of mint. Place on the plate.
Sear pork tenderloin in a bit of bacon fat(just enough to coat the pan) until slightly charred on all sides. Brush the pork tenderloin with the cooking liquid and slice into medallions, (finish with a touch of sea salt if desired).
Place sliced pork beside the pommes Darphin. Finish the dish with a quenelle of crème fraîche, drizzle of gastrique and truffle pate around the plate. Enjoy!
Growing up in Saint Paul, MN, Justin Sutherland spent his childhood in the kitchen watching his mother and grandmother cook, as well as his favorite TV show, “Yan Can Cook”. For his fifth birthday, Justin asked for and received an Easy Bake Oven. All of these things together, inspired him to pursue his passion and develop his career, centered on food and family.
He opened his first restaurant, the Handsome Hog in Lowertown, Saint Paul, and quickly gained a reputation for excellence, noticed not only locally, but also nationally. An opportunity to appear on “Iron Chef America” resulted in his defeat of Iron Chef Alex Guarnaschelli of Butter NYC, and another call to compete on “Bravo’s Top Chef Season 16”.
Sutherland currently owns and operates; Handsome Hog, , Ox Cart Arcade & Rooftop, Gray Duck Tavern, O’Bachan Japanese Fried Chicken & Noodles and Chickpea Hummus Bar. He is the culinary consultant for the MN United at Allianz Field.
Accolades & Awards
Chef Brian Young spent his young childhood in New Hampshire and his formative years in Nashville, TN. Young sought to express himself creatively, as both a chef and a musician, from an early age. After years of cooking Barbecue at historic BB King’s Blues Club and as a touring musician, he decided on a culinary career path. He attended New England Culinary Institute in Montpelier, VT where he graduated with a degree in Culinary Arts.
After graduation, Young traveled west to Big Sur, CA and his first high intensity fine dining restaurant job at Sierra Mar at the prestigious Post Ranch Inn. Young returned to his New England roots beginning as a Sous Chef in Saint Albans, VT before moving to Boston as Executive Sous Chef at Harvest Restaurant, Executive Chef at Citizen Public House and Oyster Bar, Co-Chef at Townsman alongside friend and mentor Chef Matthew Jennings, Chef de Cuisine at Cultivar, and now Executive Chef at Dear Restaurant & Butchery in Cincinnati, OH.
Young was named “30 Under 30,” by Zagat, has been featured on Food Network, at The James Beard House, and as a regular installment at Cochon 555 events around the United States as a participant and a judge. In 2019, He was a contestant on ‘Bravo Top Chef’ Kentucky – Season 16.
Chef Caitlin Steininger grew up in Cincinnati, OH in a household full of great food with parents that enjoyed entertaining. She began baking before she could see over the counter and making complete meals by the age of 10. Cooking quickly turned into passion and Caitlin honed her culinary prowess with classic French training at Le Cordon Bleu in Chicago. An independent spirit, Caitlin started a website and brand with her sister called Cooking with Caitlin, which features recipes, video demos and podcasts at just 19 years old. For years, Caitlin traveled all over the United States and internationally to Italy feeding and entertaining guests at intimate pop-up events. During this time she was named one of Cincinnati’s “40 Under 40” and featured in Food Network Magazine as “Young and Hungry; Upcoming Food Stars to Watch”.
In March 2017, Caitlin opened CWC, the Restaurant, as a natural extension of the food-focused Cooking with Caitlin brand. The restaurant landed among Cincinnati Magazine’s Best New Restaurant List. In 2018, Caitlin competed in Top Chef Season 16 before coming home and opening her second restaurant, Station Family + BBQ. Most recently, getting to work with the love of her life Brian Young, assisting as a Pastry Chef for his new restaurant Dear Restaurant + Butchery. A mother of four, Chef Caitlin is a mercenary for food experiences, a lover of the community and a devotee of Cincinnati eats.
Chef Brandon Rosen grew up immersed in his family owned and operated chocolate factory, Leah Gold’s Fantazamadazzle Magical Chocolate Factory in Howell, Michigan. When Brandon was a teenager, he began working at a number of small town establishments where he fell in love with cooking. At age 16, he competed in his first culinary competition with the American Culinary Federation, led by coach and mentor, Chef Scott Swamba. After graduating high school early, Brandon left rural Michigan to chase his dreams in the big city, where he waited outside Alain Ducasse at The Essex House day after day before getting hired. After working through the restaurants closure, he transitioned to Eleven Madison Park, before moving to California to work in the kitchens at The French Laundry, Benu and Redd. Presently, Brandon is an Executive Private Chef in the Silicon Valley. Throughout his career he has come to understand that true American cuisine is defined by the many different cultures that have migrated together and he strives to represent these flavors in his dining experiences.
1. Prepare lobsters
– Dispatch lobsters by inserting the tip of a sturdy knife into the brain.
– Separate tails and claws from the body and set aside.
– Separate head from body. Using spoon, remove gills
from inner head and cut into one-inch chunks.
2. Create lobster stock
– Place lobster heads, onion, celery, sugar, pepper and water into a 6-quart pot and bring to a boil.
– Reduce heat to low, simmer and slowly reduce by half. Once reduced, remove from heat and strain into a container.
– Add tarragon and steep for a minimum of 20 minutes or overnight.
3. Create poaching liquid
– Combine equal parts tarragon lobster stock and One- Sixteen Chardonnay, salt to taste, (set some stock aside for later). Bring Chardonnay poaching liquid to boil.
4. Poach lobsters
– Poach lobster claws for 8 minutes and tails for 6 minutes allowing the water to simmer after boil. Remove lobster and allow to rest at room temperature until warm (or shock in ice water for future use).
– Remove meat from shells with kitchen shears.
Place the OO flour in the bowl of a stand mixer fitted with the paddle attachment. Add the salt and mix together. Whisk the two eggs together in a small bowl. Turn the mixer on at the lowest speed. Slowly drizzle in the olive oil, followed by the eggs. Add them very slowly until the dough barely comes together. Remove the paddle attachment and use your hands to form the dough into a ball. Knead the dough on your cutting board for about 3 minutes, or until the texture becomes smooth and no streaks of flour are present. Wrap in plastic wrap and allow it to rest at room temperature for about 20 minutes while you make the filling.
Roll the pasta to the thinnest setting on your roller. Cut a strip about 8 inches long and 3 inches wide. Squeeze about a dime size amount (about 1 teaspoon) of filling into the middle of the dough, leaving about a finger’s width of space between each dollop of filling. Fold the dough strip over the filling so that the filling is hanging from the top side of the dough. Seal the dough above the filling by using a horizontal pressing motion with the blunt side of your hand or finger. Then using a pinching motion, squeeze the pieces of dough between the filling together to remove any air bubbles and create little spheres of dough (see video). Using a pasta (ravioli) cutter, cut the top strip of excess dough away. Then cut from the underside of dough up to the top edge of the dough so that the dough creates little folds, or pockets, encapsulating the filling. You have just made agnolotti!
Bring a large pot of water to a boil. Season with a large pinch of salt. While the water is coming to a boil, make your sauce: In a medium skillet over medium-high heat, add the oil and shallots. Sweat down about 30 seconds or until translucent. Add the garlic and a small pinch of salt. Cook to sweat, but no color. Season the prawns with salt and add to the pan along with the diced chorizo. Cook about 30 seconds, or just until the prawns begin to turn pink. Add the white wine to deglaze and let it cook away. Add the chicken stock to the sauce and let that come to a boil. Turn the heat off while you cook your pasta.
At this point the water should be boiling, so gently drop your agnolotti into the salted water and cook for 2 minutes. When done cooking, transfer the pasta to the pan with your sauce along with the remaining olive oil and Cerignola olives. Continue to cook everything together until the sauce glazes the pasta, and the pasta is the proper texture. Season with lemon juice, chives, and more salt if needed. Enjoy with a Kosta Browne Sonoma Coast Pinot Noir.
In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper. In a medium bowl, stir together crabmeat, white bread, and parsley. Fold in mayo mixture, then form into 12 round balls. To bread the crab, first dredge in flour, then moistening evenly in egg wash (beaten egg plus a 2 tablespoons milk), then coat in crispy ritz cracker and panko mixture. In a large skillet over medium-high heat, coat pan with generous amount of oil (about 2 inches in skillet) and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes.
Combine all the ingredients in the blender except for the truffle oil and salt. Start the blender and mix until emulsified (well incorporated) about 4 minutes… don’t turn off blender. Once incorporated well, slowly drizzle in the truffle oil and finish with salt.
Combine everything in a blender except for the shitake mushrooms. Once blended pour over mushrooms
and marinate in the fridge.
Place halibut in basket steamer for 7 minutes. Check with toothpick for doneness, toothpick should pierce
through the fish effortlessly.
Bring a pot of very well seasoned salt water to a boil (water should taste like the ocean). Drop beans in
the water for three minutes or desired doneness (I like mine to have a slight bite to them). Take out of
water and shock in ice immediately.
Eddie was born and raised in Philadelphia, where he attended Mercy Vocational High School and studied culinary arts. He realized at a young age that being in the kitchen made him feel like he was finally a part of something. After he graduated, Eddie attended Johnson & Wales University in Rhode Island. Eddie has worked in many influential restaurants in New England and across the Mid-Atlantic, including Del Posto in New York City, Le Bec Fin, and Laurel back home in Philadelphia. With training in Italian and French techniques, Eddie focuses on refined, ingredient-driven cuisine. He has always strived to improve his skills and provide an educational environment for his fellow chefs and employees. His focus on creating experiences for his guests is always at the core of his culinary work.
Chef Michelle Minori has been named one of The San Francisco Chronicle’s Rising Star Chefs of 2017, and has been included in 7×7’s list of “8 San Francisco Chefs Prove a Woman’s Place Is at the Head of the Kitchen”. You may have watched her compete as a finalist on Season 16 of Bravo’s Top Chef. She also won the Last Chance Kitchen competition…ahem….
Chef Michelle Minori built her culinary pedigree in Michelin starred restaurants across San Francisco. Minori spent a year in Los Angeles to open Faith & Flower, where she used her expansive knowledge of dough to build the bread and pasta production programs.
She later spent 3 years running the kitchen at Flour and Water, where she learned the importance of whole animal utilization, sustainability, and supporting local farmers and the community.
She later served as Executive Sous Chef of Thomas McNaughton’s NeTimeas Restaurant Group, overseeing corporate culinary operations for the group’s many restaurants, including Flour & Water, Aatxe, Cafe du Nord, Salumeria, and Central Kitchen.
Minori opened and operated as Executive Chef at Barzotto, a fast-casual pasta restaurant in San Francisco, specializing in handmade pasta. She shares her experience with creating a fast-casual restaurant and dealing with the changing aspects of the hospitality industry at conferences and online.
Currently, she serves as Head Chef of Research and Development for Off the Grid, a mobile food company dedicated to bringing people together through shared food experiences. She uses her extensive knowledge of cuisines, cookery, and systematization, to curate concepts, menus, and recipe development for the company. She also leans on her industry networking to build vendor relationships that support the local economy and small business owners through partnerships and sustainable sourcing.
Michelle is passionate about many causes, including sustainable seafood, local food systems, learning through travel, and that creating change starts with changing the narrative.
After cooking with world-class chefs, including Bobby Flay, Anne Burrell and Michael White, and sharpening his skills in world-class kitchens such as Eleven Madison Park, and Two Star Michelin restaurant Villa Joya in Portugal, Chef Viana received distinguished recognition as the Executive Chef at The Kitchen at Grove Station, receiving three stars from the New York Times who described his dishes as “magical” and “hypnotizing.”
As Executive Chef-Partner at Heirloom Kitchen, Chef Viana crafts New American, seasonally driven dishes, alongside Founder and Director of Operations Neilly Robinson, in their Restaurant and recreational cooking school concept (offering dinner service in an open kitchen). At Heirloom Chef Viana is committed to sourcing the finest quality ingredients and creating both elevated and interactive dining experiences.
Chef Viana continues to impress, receiving three-and-a-half stars from The Star-Ledger within weeks of joining the Heirloom team and was nominated for a James Beard Award for Best Chef in the Mid Atlantic in 2018. Shortly after, he left to compete on Bravo’s Top Chef: Kentucky Season 16, which finished airing in March 2019. Chef David is currently working on opening up Heirloom Kitchen #2. When David is not at work, he spends his time with his 4-year-old son Cole taking him to the Jersey Shore and Chuck E Cheese!