Author: khaynes

from the kitchen of Chef Matt Kershner

10-15 Servings

Amount	Unit	Ingredients
4	ea	Whole, certified Angus brisket
4	Tbsp	Cut and sifted thyme
4	Tbsp	Kosher salt
4	Tbsp	Black pepper, finely ground
2	Tbsp	Granulated garlic
2	Tbsp	Onion powder
2	Tbsp	Sweet smoked paprika
3	lbs	Carrots, peeled and large dice
3	lbs	Celery, large dice
3	lbs	Onions, sweet

• In 4-inch hotel pans, evenly distribute the carrots, onions, and celery into the bottoms of the pans.
• Remove briskets from plastic wrapping, and pat dry with paper towels.
• In a separate plastic container, combine spices and herbs and mix thoroughly.
• Trim excess fat from the tops of briskets, and then rub judiciously with spice blend.
• Cover pans first with plastic wrap, and the foil. Tightly close over pans.
• Place briskets in preheated 225° oven, and roast for approximately 12-18 hours, until you can easily pull meat apart with two forks.
• Remove briskets, let cool slightly, and then pull apart.
• Mix with pan drippings from cooking, and serve with heaty sides such as mashed potatoes or scalloped potatoes.

Chef Matt Kershner “The journey is part of the experience—an expression of the seriousness of one’s intent. One doesn’t take the A train to Mecca.” – Anthony Bourdain

from the kitchen of Chef Marissa DioGuardi 

8 servings

Amount	Unit	Ingredients
1	lb	Capellini pasta
2	Tbsp	Oil
6	Tbsp	Unsalted butter
4	tsp	Garlic, peeled and minced
1	tsp	Crushed red pepper
1¼	lbs	Shrimp (26/30)
1	tsp	Ground black pepper
2	Tbsp + 1 tsp	Salt
1	tsp	Italian seasoning
½	C	Grated parmesan
1	Tbsp	Lemon Juice
4	C	Fresh spinach
2	Tbsp	Fresh parsley, chopped

• Bring 5 quarts of water to a boil in a sauce pot. Once water is boiling, add 2 Tbsp of salt.
• Add the pasta and stir to keep the pasta from sticking. Once pasta is done, turn off the heat.
• Quickly and loosely drain the pasta into a colander in the sink. Noodles should still be wet. Do not rinse the pasta, though. The starch in the water is what helps the sauce adhere to your pasta.
• In a sauté pan over medium heat, combine the oil with the garlic, red pepper flake, 1 tsp of salt, and black pepper.
• Add the shrimp and cook until pink in color. Then add the spinach and Italian seasoning until the spinach has wilted.
• Turn the heat down to low and add in your warm pasta, butter, parmesan, parsley, and lemon juice before serving.

Chef Marissa DioGuardi

from the kitchen of Chef Chris Mejia

10 servings

Amount	Unit	Ingredients
2	lbs	Chicken carcasses
1	lbs	Sweet onions, chopped
2	oz	Ginger root, chopped
¼	lb	Carrots, chopped
2	cloves	Garlic, chopped
1	whole	Pork Belly
		Fresh Ramen Noodles

• Bring chicken carcasses to a boil, then drain and rinse bones.
• Bring blanched carcasses to a boil, along with the vegetables.
• Reduce heat to a steady rolling boil and cook for 12 hours, adding water as needed.
• Strain out all vegetables and bones, and add water to yield ½ gallon total.
• Using an immersion blender, blend stock on high to emulsify suspended chicken fats until broth is rich, creamy, and homogenous.
• Season with salt.
• Bring the pork belly to room temperature, then score the fat.
• Season all over with finely ground sea salt.
• Cook at 225° combi-steam for 30 minutes.
• Reduce heat to 175° and cook for 45 minutes.
• Allow to rest for 20 minutes.
• Add pan drippings to broth.
• Slice meat into very thin slices.
• Add fresh ramen noodles to boiling water and cook for 4 minutes.
• Remove from water and drain completely.
• Add drained noodles to bowl.
• Top with ramen broth.
• Top with slices of pork belly.
• Garnish with fresh scallions and furikake

Chef Chris Mejia, Sushi Chef