Chef Biography  |  Recipes  |  Tips for Chefs

1 Salmon filet
Apple Marinade As needed (recipe on website)
Granny Apple Slaw 2 Tbsp (recipe on website)
Apple Butter Sauce 2 ounces (recipe on website)
Candied Pecans 1 Tsp
Minced Parsley 1/2 Tsp

1. Marinate salmon for 30 minutes. Drain and hold salmon for service.
2. Sear salmon in a Teflon skillet, flip and finish in the oven.
3. Serve on a warm dinner plate.
4. Ladle sauce at 6 o'clock position.
5. Top salmon in center.
6. Top with Apple Slaw.
7. Garnish plate with candied pecans and parsley.

1 serving. Multiply accordingly for additional servings.

Apple Cider 1/2 GALLON
Apple Butter 2 CUPS
Fresh Ground Pepper 1 TBSP.
Orange Zest from 4 oranges
Yield: 1/2 GAL.

1. Combine all ingredients and reduce by 25%.
2. Chill.

Apple Marinade 1/4 CUP (as made above)
Apple Butter 1/4 CUP
Butter 1/2 POUND
Salt & Pepper As needed

Directions for Butter Sauce:
1. Reduce Apple Marinade and Apple Butter to a syrup.
2. Whip in butter slowly. Season with salt & pepper.
3. Hold warm for service.

1 Granny Smith Apple, diced into 1/4" pieces
1 Endive, diced into 1/4" pieces
2 Tbsp lemon juice
2 Tbsp minced parsley
1/4 cup olive oil
1 tsp. salt & pepper mix
1/4 cup chopped candied pecans

1. Leave skin on apple and dice.
2. Dice endive.
3. Combine all ingredients and chill.

Yield: 3 Cups

1/4 cup small diced onion
2 tablespoons butter
2 tablespoons flour
1/2 cup Cap City barbecue sauce
1 1/2 cups beef stock
1/2 teaspoon garlic puree
salt and pepper to taste

Saute onions in butter. Add flour to make a roux. Add barbecue sauce, beef stock, and garlic puree. Simmer for 15 minutes. Puree, strain and add salt and pepper. Allow to cool and refrigerate until needed.

3 cups ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1 1/2 tablespoons molasses
3/4 cup brown sugar
2 teaspoons salt
1 pinch cayenne powder
2 teaspoons cider vinegar
3/4 cup water
1/4 cup honey
2 tablespoons fresh orange juice
1/2 teaspoon black pepper

Combine all ingredients and simmer for 30 minutes. Allow to cool and refrigerate until needed.

1 Pork Chop, Frenched, Double Cut
Cajun Spice As needed
Cheddar Mashers (recipe on website)
Spinach Greens (recipe on website)
Pablano Peach Chutney 1/4 CUP (recipe on website)
Parsley, Minced 1/2 TSP

1. Lightly dust porkchop with cajun spice. Sear on flattop. Roast at 240 degrees until the

internal temperature reaches 130.
2. Hold at 140 degrees for service.

1. On a platter place mashers at 10:00 and spinach at 2:00.
2. Place chop at 6:00 leaning on the mashers.
3. Top pork chop with chutney let syrup pool onto the plate.
4. Garnish plate with parsley and steak knife.

Makes 1 serving. Multiply as needed for additional servings.

2 quarts diced potatoes
1/2 pound butter
1/2 cup buttermilk
2 tablespoons fresh chives
salt and pepper to taste

Simmer potatoes until fork tender. Heat buttermilk and butter. Mash potatoes and slowly add buttermilk and butter. Season with salt, pepper, and fresh chives.

Cap City Barbecue Sauce
3 cups ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1 1/2 tablespoons molasses
3/4 cup brown sugar
2 teaspoons salt
1 pinch cayenne powder
2 teaspoons cider vinegar
3/4 cup water
1/4 cup honey
2 tablespoons fresh orange juice
1/2 teaspoon black pepper

Combine all ingredients and simmer for 30 minutes. Allow to cool and refrigerate until needed.

2 pounds ground beef
8 ounces ground veal
1 1/4 pounds ground pork
1 diced medium white onion
4 cups sliced shiitake mushroom
2 tablespoons olive oil
2 eggs
1 1/2 cups bread crumbs
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon chopped sage
1 1/2 tablespoons garlic puree
1 1/2 tablespoons heavy cream
1/2 tablespoon Worcestershire sauce
1 1/2 tablespoons salt and pepper
1/4 cup barbecue sauce

Preheat oven to 325 degrees. Saute mushrooms in olive oil and set aside. Saute onions until caramelized and set aside. In large mixer, add beef, veal, pork, eggs, bread crumbs, herbs, garlic, and cream. Mix well. Add mushrooms and onions, Worcestershire, salt, and pepper. Put mixture into 6x9x4-inch loaf pan, pushing down firmly to pack meat into place. Cover with foil. Place loaf pan into a cooking pan at least 6-inches deep with 3 inches of water in the bottom. Cook in oven for 90 minutes. Remove foil and cover top of meatloaf with barbecue sauce. Cook for another 30 minutes.

Cooking Tip: Because oven temperatures may vary, check the carrot cake by sticking a toothpick into the top. When it comes out clean, the cake is done baking.

Carrot Cake
2 1/2 cups vegetable oil
3 1/4 cups sugar
8 eggs
4 1/2 cups pastry flour
1 tablespoon + 1 teaspoon baking soda
1 tablespoon + 1 teaspoon cinnamon
2 teaspoons salt
6 cups finely shredded carrots
1 cup raisins
1 cup crushed pineapple, drained

Soak raisins in hot water for 15 minutes and drain. Preheat oven to 350 degrees. On medium speed mix oil and sugar. Add 4 eggs at a time. Sift together dry ingredients and fold into creamed mixture. By hand, fold in carrots, raisins, and pineapple sauce. Pour into 3 springform pans (10-inches in diameter) lined with parchment and coated with vegetable spray. Bake for 25 minutes. Keep checking cake until it is completely baked, but not stiff (up to 30 additional minutes may be needed).

White Chocolate Frosting
1 pound white chocolate, chopped
1/2 pound unsalted butter
12 cups powdered sugar
12 ounces softened cream cheese
3/4 pound softened butter
3 tablespoons vanilla
1/3 teaspoon salt

Melt chocolate with butter. Blend rest of ingredients. Add chocolate mixture. Whip until smooth.

Cut cake into 3 rounds (cut horizontally). Spread frosting on bottom layer, top with cake and repeat process until all icing is used. Chill cake before cutting to serve.


1 cup water
3 cups sugar
3/4 cup corn syrup
1/2 pound butter
1 cup cream

Cook sugar, corn syrup and water over medium heat stirring constantly until golden brown. Remove from heat and whisk in butter and cream alternately, being careful to avoid bubbles and splattering. Cool and store in covered container at room temperature.

2 - 8’ Tortillas
3 strips Roasted Pablano, skinned & julienned (1/8”)
Pinch of Salt and Pepper
2 pieces Green Leaf Lettuce
1 oz. Shredded Lettuce
1 scoop Pico De Gallo
1 scoop Avocado Salsa
1 scoop Sour Cream
Butter and Oil as needed
1 Chicken Breast for each quesadilla prepared
Corn Oil as needed

Cheese Mix:
2.5 oz. Pepperjack, shredded
2.5 oz. Cheddar, shredded

Cover first tortilla entirely and evenly with cheese mix. In a circular fashion, mid way on tortilla, lay 3 pablano strips. Sprinkle salt and pepper. Place other tortilla on top. Griddle quesadilla with a lot of oil, not charring anywhere. Flipping as needed and buttering each time for color, flavor and crispiness.

Season chicken with salt and pepper and corn oil. Grill chicken until done, cut ½ and julienne (10 pieces). While chicken is cooking spilt quesadilla prepared above and griddle each separately. Arrange cooked chicken evenly around quesadilla. Reform quesadilla and cut into six pieces. Shingle on small oval with shredded lettuce atop green leaf lettuce, with scoops of pico, avocado, and sour cream atop the greens.


2 medium-sized, thinly sliced white onion
1 cup buttermilk
1 1/2 teaspoons chili powder
1 1/2 teaspoons cayenne pepper
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt and pepper

Marinate onions in buttermilk. Mix flour, chili powder, cayenne, salt and pepper. Dredge onions through flour and spice mixture. Fry in oil at 350-degrees until onions are a golden brown.

6 lbs. potatoes, peeled
2 cups milk
3/4 lb. butter, softened.
1 Tbsp Salt and Pepper
1 cup Yellow Cheddar
1 Tbsp Chipolte pepper

1. Boil spuds until fork tender.
2. Drain spuds, mix in standing mixer, slowly adding butter, milk, salt and pepper,

chipolte, and Cheddar until there are no lumps.
3. Hold warm for service.

Yield: 3 QUARTS

Cooking Tip: The almonds can be ground in a food processor or a pepper mill. Trust that the apples will bake down if you continue to press on them.

Almond Pie Dough
1/2 cup blanched, slivered almonds
4 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 tablespoon salt
12 ounces cubed butter
1/2 cup ice water

Grind almonds to a fine grain. Transfer to mixing bowl. Add flour, sugar, and salt. Blend with paddle. Add butter and mix until pea-sized. Add water and blend by hand until incorporated.

Apple Mix
20 peeled, cored, and sliced Granny Smith apples
2 cups sugar
3/4 cup all-purpose flour
3/4 tablespoon cinnamon
1/4 tablespoon nutmeg
1/4 cup lemon juice

Mix all ingredients until well combined.

Streusel Topping
2 cups all-purpose flour
1 cup sugar
1/2 pound cold, cubed butter

Combine flour and sugar. Add cubed butter and work with hands until crumbly. Refrigerate or freeze in an airtight container until needed.

Caramel Sauce
1 cup water
3 cups sugar
3/4 cup corn syrup
1/2 pound butter
1 cup cream

Cook sugar, corn syrup and water over medium heat stirring constantly until golden brown. Remove from heat and whisk in butter and cream alternately, being careful to avoid bubbles and splattering. Cool and store in covered container at room temperature.

Preheat oven to 350 degrees. Line 10-inch springform pan with almond dough and pile apples high into pan. Press down firmly, adding apples until heaping. The apples will cook down and shrink during baking. Top with streusel and bake on parchment lined tray for 2 to 2 1/2 hours or until apples are tender. Serve warm in a bowl with vanilla ice cream and a healthy amount of caramel sauce. Be sure to completely cover all the apples with the streusel topping.

Makes one pie.


1 large peeled head of garlic
1 tablespoon olive oil


Puree in a food processor.

2 ounces proscuitto julienne
1 ounce button mushrooms sliced
1 ½ ounces white cheddar shredded
1 ½ ounces provolone shredded
½ ounce baby swiss shredded
½ ounce goat cheese
1 ounce chicken stock
1 teaspoon chopped chives
7 ounces penne pasta
Panko bread crumbs
1 teaspoon diced tomatoes
1 teaspoon chopped parsley

In a hot pan sauté the proscuitto and mushrooms with olive oil until the proscuitto is crispy. Add cheese and chicken stock. Toss until cheese is thoroughly melted. Add chives and penne pasta. Toss until the pasta is coated and place in a small bowl. Cover with panko bread crumbs. Place in the oven until the crumbs are brown. Garnish with tomatoes and parsley.



2 cups Heavy Cream
1/2 cup Grated Parmesan
Salt and Pepper As needed
Slurry (Cornstarch & Water) As needed
1-1/2 tsp. Garlic puree

1. Simmer heavy cream, add cheese and garlic. Puree until completely melted in.
2. Thicken until desired consistency and season.

2-1/2 cups Alfredo Sauce (your recipe or favorite brand)
2-1/2 cups Chips (your favorite brand)
1-1/4 cups Maytag Cheese
1/2 cup Sliced Scallions

1. On a round plate, ladle 1/2 cup of Alfredo sauce.
2. Arrange ½ the chips on the plate.
3. Ladle 1 cup of Alfredo evenly over top of chips.
4. Arrange remaining chips on top; ladle 1 cup of Alfredo on the chips and add the blue cheese.
5. Place the plate of chips in a 350-degree oven until the cheese is melted – about 2 minutes.
6. Sprinkle scallions over top of the finished chips and serve.

Serves 4. (At least you can TRY to serve four but watch out for the faster eaters!)


1 cup Poblano pepper, chopped
6 cups Sugar
1-1/4 cup White vinegar
1 tsp. Grenadine
3 oz. Certo Fruit Pectin
1/4 cup Poblano pepper, finely diced
1/4 cup Red pepper, finely diced

1. Combine chopped poblano, sugar and grenadine in a large suace pan, bring to a slow boil, boil 15 min.
2. Strain pepper, sugar and vinegar into new sauce pan, add certo fruit pectin, mix well and cool.
3. Add pepper to jelly when cool.

Yield: 1 quart

5 pounds halved Roma tomatoes
1 teaspoon cayenne pepper
1 1/2 teaspoons paprika
Dash white pepper
Dash black pepper
1 teaspoon dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon granulated onion
1/2 pound chopped onions
3 ounces garlic
2 quarts chicken stock
1 1/2 cups cream
1/4 cup sugar
1 tablespoon salt
1/4 cup tomato paste
1/4 cup olive oil

Lay tomato halves on two sheet trays and sprinkle with mixture of cayenne, paprika, white pepper, black pepper, thyme, basil, oregano, and granulated onion. Broil until spices are well browned. In a large sauce pot, saute chopped onions with olive oil until soft, then add tomatoes and roasted garlic. Cook until tomatoes are soft. Add chicken stock, cream, sugar, salt, tomato paste, and simmer. Puree soup and thicken with roux as needed for 20 minutes and then strain.


4 to 6 (3 oz.) Chicken Breasts, pounded, breaded
Flour as needed
Egg wash as needed
Romano crust (see below) 4 oz.
Cappellini pasta (cooked) 2 servings
Roasted Tomato Cream Sauce 8 oz.
(see below)
Parmesan 2 T
Parsley 2 tsp

1. Pound chicken breasts to less than 1/2-inch thick.
2. Bread chicken using flour, eggwash and romano crust
3. Sauté chicken on medium heat until well browned on one side. Flip and finish in 350-degree oven.
4. Dip pasta in boiling water, drain well, toss with garlic butter, parmesan and parsley.
5. Place a nest of pasta on a large platter at one end. Ladle sauce in front of the pasta. Place crispy chicken on top of sauce and garnish with parsley and parmesan.

Roasted Tomato Cream Sauce
Use your favorite Tomato and Alfredo sauce -- several excellent varieties are available in grocery stores.
Tomato Sauce 6 oz.
Alfredo Sauce 3 oz.

1. Blend Tomato and Alfredo sauces together over low heat.
DO NOT BOIL -- the Alfredo sauce will "break".

Romano Crust
Shredded Romano Cheese 2 oz.
Panko bread crumbs 2 oz.

1. Mix together, add salt & pepper to taste

1-1/2 T. Garlic Puree
1/2 T. Kosher Salt
2-1/2 T. Sugar
1/4 C. Whole Grain Mustard
1/4 C. Sherry Vinegar
1-1/2 C. Corn Oil
3/4 tsp. Ground Black Pepper
1/6 C. Shallots, minced

1. Combine all ingredients except oil.
2. Slowly add oil while whisking with wire whip until all is incorporated.
3. Refrigerate.

1 quart.

Brie Cream
Brie 1 lb.
Heavy Cream 4 cups
Salt and pepper As needed

1. Place cream in saucepot.
2. Break up Brie (including rind) and add to cream.
3. Bring to a simmer and reduce by 20%.
4. Puree with mixer and season with salt and pepper.
5. Strain.

Garlic Butter (for four)
½ lb. butter
2 cloves of garlic, crushed and minced
5 fresh bay leaves, minced
1 tblspoon minced parsley

Shrimp and Brie Penne:
Shrimp (16/20 count) 24 pieces
Garlic butter 8 Tablespoons
Crushed red pepper 1 teaspoon
Lemon wedges 8
Brie cream 16 oz
Penne pasta 28 oz
Salt and Pepper Mix As needed
Fresh spinach leaves 4 oz.
Diced tomato 1 cup
Parsley, minced 2 tsp.
Crushed red pepper As needed

1. Sauté shrimp and lemon wedges in garlic butter. Be careful not to burn.
2. Season with crushed red pepper and salt and pepper.
3. Add Brie cream and cook until boiling rapidly.
4. Add (cooked) pasta and cook until sauce is absorbed.
5. Add spinach, tomatoes, and re-season with salt and pepper.
6. Remove lemon wedges.
7. Serve in a pasta bowl.
8. Garnish with parsley and crushed red pepper.


1 Spaghetti squash
4 TBSP whole butter
4 TBSP brown sugar
1 TSP salt & pepper mix

1. Split squash.
2. Season with all ingredients,
3. Roast in 350 degree oven for approximately 30 minutes until squash is tender but not squash mush.
4. Follow directions below to complete for service.

3/4 cup prepared squash
2 TBSP garlic butter
1/4 TSP Salt & Pepper Mix
1/2 TSP minced parsley

For service:
1. Saute cooked squash in garlic butter.
2. Season with parsley & salt and pepper.

Spicy Chicken Marinade:
Chicken Breast, cut into 1” cubes 1 lb.
Frank’s Hot Sauce 3 Tablespoons
Chipotle Puree 3 Tablespoons
Corn Oil 3 Tablespoons

Mushrooms, sliced 4 oz.
Balsamic Onions 1/4 cup
Roasted Red Peppers, julienned 1/4 cup
Spinach, blanched 1/4 cup
Salt and pepper 2 pinches
Oven roasted tomato sauce
(or your favorite store sauce) 6 ounces
Penne Pasta 14 ounces
Goat cheese 2 ounces
Fresh parsley, chopped 2 teaspoons
Garlic cheese bread 2 pieces

1. Marinate chicken for 2 hours.
2. Sauté chicken with olive oil.
3. When chicken is half cooked add all vegetables.
4. Season with salt and pepper and cook until
chicken is cooked.
5. Add oven roasted tomato sauce and heat.
6. Add pasta.

2 oz. Spinach leaves, stems picked
6 pieces of Cheddar Cheese, cubed ¼”
6 Cherry Tomatoes, halved
6 pieces of Red Onion, julienned
4 slices Fuji Apple, sliced 1/8” with skin on
4 slices Granny Smith Apple, sliced 1/8” skin on
1 Tbsp. Bacon Bits, diced

Candied Pecans:
2 cups Pecan Pieces
1 cup Brown Sugar
2 oz. Butter, softened

Sherry Vinaigrette:
1 Tbsp. Garlic Puree
1 tsp. Kosher Salt
5 tsp. Sugar
8 tsp. Whole Grain Mustard
8 tsp. Sherry Vinegar
1 cup Corn Oil
½ tsp. Black Pepper
2 Tbsp. Shallots, minced

To prepare candied pecans preheat oven to 350 degrees. Mix all ingredients together and bake until the nuts are golden and sugar is a little hardened.

Toss spinach leaves, cheddar cheese, red onion and half of the prepared nuts. Fan the 8 apple pieces around the outside of chilled plate alternating colors. Place greens in center of apples and top with remaining bacon and nuts.

For dressing; combine all ingredients except oil. Slowly add oil while whisking with wire whisk until all is incorporated. Do not use mixer. Drizzle atop salad and serve.