Chef’s Signature Item:
Almond Tuiles with Summer Berries, Coulis of Raspberry, Grand Mariner Cream, and Fresh Mint
Serves 6
1 cup sugar
6 T unsalted butter
4 T heavy cream
½ tsp almond extract
4 T flour
1 1/3 cups sliced almonds
A variety of berries
1 pint heavy cream, whipped
1 T confectioner’s sugar
2 T Grand Marnier
1 cup Coulis of Raspberry (Puree of Raspberries)
Fresh Mint
In a small heavy saucepan, combine sugar, butter, honey and cream. Bring mixture to a boil over moderate heat, stirring and boil it for 5 minutes. Remove pan from heat and stir in extract, flour and almonds. Spoon rounded tablespoons 6 inches apart onto baking sheets lined with parchment. Bake in 400 degree oven for 5 minutes or until brown. Whip cream, add in confectioners sugar and Grand Marnier. Coat center of a 9” plate with the raspberry coulis, pipe a ring of cream. Fill with berries, top with a tuile, pipe 3 columns of cream on tuile, fill center with berries, top with tuile, repeat, top with 3rd tuile, place a rosette of cream in center and garnish with fresh mint.
Local Ingredients Item:
Sautéed Stuffed Maryland Soft Shell Crabs with Cheese Grits and Hot Mustard Sauce
Serves 4
4 large Maryland soft shell crabs cleaned
4 oz jumbo lump Dorchester County crab meat
½ cup all-purpose flour
½ cup clarified butter
Sea salt and black pepper
1 cup of hot cheese grits
¼ cup hot mustard mayonnaise
Flat leaf parsley for garnish, whole and chopped
Stuffed soft shells with the lump crab, season with salt and pepper, dredge in the flour and sauté in the clarified butter. Place atop the cheese grits and squiggle the hot mustard over top. Garnish with the parsley
Experimental Item:
Chilled Roasted Summer Vegetable Terrine with Fresh Basil Nage, Arugula, and Nasturtium Salad
Serves 10
4 Leeks, split and blanched
4 small Yukon gold potatoes, skinned, boiled and sliced
3 red bell peppers, cut in halves
3 yellow bell peppers, cut in halves
1 eggplant, sliced
3 large trimmed Portobello mushrooms
2 yellow summer squash, sliced
2 zucchini, sliced
3 clove of garlic, minced
3 cups rich vegetable stock
3 T unflavored gelatin
3 T fresh parsley, chopped
Sea Salt and Fresh Ground Black Pepper
Prepare vegetables, marinate in extra virgin olive oil, garlic, sea salt and pepper mixture. Roast in 375 degree oven, remove and allow to cool. Add gelatin to seasoned vegetable stock (aspic). Add ¼ cup aspic to “meat loaf” pan, line the pan with blanched split leek leaves, saving the centers for the terrine. Allow enough of the leek to extend over the loaf pan to secure top of terrine. Dredge roasted vegetables in the aspic mixture and fill in terrine layering the different colors and textures.
Wrap the top with the extended leek leaves, add the aspic mixture to seal, wrap in plastic. Place a weighted top to the terrine to eliminated air bubbles and create a solid form, refrigerate over night. When ready slice into 1 ½ inch slices and garnish with the Fresh Basil Nage (dressing) and accent with the Arugula and Nasturtium Salad.
Reinvention of a Classic:
Roast Rack of Domestic Lamb with Rosemary Persillade, Coriander Spiced Black Lentils with Pearl Onions, Wild Mushrooms, and Baby Artichokes
Serves 5
2 racks of domestic lamb (8 rib racks) frenched
3 T Dijon mustard
1/3 cup minced shallot
1/2 Stick unsalted butter
1 cup of panko or white bread crumbs
1 tsp chopped fresh rosemary
Sea Salt and Black Cracked Pepper
Preheat oven to 425 degrees, Rub Dijon mustard on lamb, season each lamb rack with sea salt and black cracked pepper. In a small sauté pan, melt the butter and sauté the shallots until tender, add in the bread crumbs and chopped rosemary, remove from heat and allow to cool. Divide the breadcrumb mixture atop both lamb racks and bake in oven for about 20-25 minutes, after 20 minutes insert a meat thermometer in center. Remove lamb at 125 degrees for medium rare. Let rest 5 minutes before slicing between the ribs.
Garnish with fresh rosemary.
From the kitchen of Chef Brendan Keegan
Chef’s Signature Item:
208 Crab Cake, Fried Green Tomato, Watermelon Rind Pickle Relish & Old Bay Butter
*Crabcake Sauce:
1 cup mayonnaise
1 Tbs Dijon mustard
1 Tbs lemon juice
Tbs Worchestire sauce
1 Tbs Old Bay Seasoning
3 whole eggs, beaten
1/8 cup minced chives
*Panko Bread Crumbs
*1 pound Jumbo Lump Maryland Crabmeat
Method
Mix all ingredients. Pick crabmeat for all shells. Gently fold crabmeat into a mixture of crab cake sauce and panko. It’s a ration of 2 parts crab to 1 part sauce to 1 part panko. Form into 4 oz. cakes and broil on middle rack until golden brown on top and warm on the inside.
Fried Green Tomato:
*2-3 Green Tomatoes
*A.P. flour
*Buttermilk
*Panko Bread Crumbs, ground fine
Method
Slice green tomato thick, about 3/4 inch. Dust in flour, submerge in buttermilk and roll in ground Panko bread crumbs. Fry at 375 degrees until the bread crumbs are golden brown and crispy.
Watermelon Rind Pickle:
*About 1 pound watermelon rind, no red, skin removed
*1/4 pound sliced onion
*3/4 cup cider vinegar
*1 1/2 teaspoon Kosher Salt
*1/4 teaspoon mustard seed
*1 cup sugar
*1 teaspoon celery seed
*1/2 cup white wine vinegar
*1 tsp allspice berries
*1/2 tsp turmeric
Method:
Combine all ingredients in a saucepan, except rind. Bring to a boil. Add rinds and shut off heat. Rest a plate on top of the rinds to ensure they remain submerged. Store in an appropriate size glass container. Refrigerate. Pickles will be ready in 5-7 days.
*Chef’s Note: One of my servers, Sam Hardy, freezes the leftover watermelon to make watermelon margaritas or you could just serve them for dessert.
Old Bay Butter:
*Splash of White Wine
*Splash Cream
*1/2 pound butter, cold and diced
*Old Bay Seasoning
Method:
In a saucepan add wine and cream. Reduce until by half. Under low heat, quickly whisk cold chunks of butter into the base until a homogenous butter sauce is created. Season with Old Bay to taste.
The “Set Up”
Lay a spoonful of the Old Bay Butter in the center of the plate. Place a fried tomato on top of butter, a spoonful of relish and top with the crab cake. 
Local Ingredients Item:
Homemade “Springfield Farm’s Lamb” Sausage, Grilled Octopus, Roasted Eggplant Puree, Parsley Salad
Lamb Sausage:
*1 pound Springfield Farm’s ground lamb
*1 Tbs Fennel Seed
*1 Tbs dried oregano
*1/2 Tbs chili flake
*1 Tbs salt
*1/2Tbs white pepper
Method
Mix ground lamb, fennel seed, dried oregano, red chili flakes, salt and pepper. Form into 4 oz. patties. Grill on backyard barbeque as you would hamburger. Cook to desired doneness. I recommend medium.
Octopus:
*1 1/2 pound Spanish octopus
*1 lemon, cut in 2
*1 cup white wine
*2 Tbs black peppercorns
* 10 Laurel leaves (fresh bay leaf)
Method:
Slowly Braise octopus (whole) in lemon, white wine and water.
Add black peppercorns, fresh bay leaves and half a sliced onion. Cook for about an hour, until the base of the tentacles are fork tender. Remove octopus from liquid and allow to cool. When temperate enough to handle, cut out the head, leaving only the tentacles. Separate legs and peel off the soft skin. Brush with olive oil and season, grill till tentacles are hot and have nice hatch marks.
Eggplant puree:
*1 large eggplant
*1 Tbs. Tahini paste
*Extra Virgin Olive Oil
*Juice of half of lemon
*Pinch of Cumin
*Salt & white pepper
Method
Char whole eggplant over out door grill until all sides are blackened and flakey. Place roasted eggplant in large zip-lock bag to continue cooking (steam). When cool enough to handle, split the eggplant with a knife and scoop out the insides. In a food processor, blend eggplant, Tahini, olive oil, lemon juice, cumin, salt and pepper. Blend until smooth and creamy.
Parsley Salad:
Half cup picked flat leaf parsley
*1 Tbs capers
*1Tbs chopped cornichon
*1 shallot, thinly sliced in rings
* 1/2 lemon, juiced
*1 Tbs Extra virgin olive oil
Method:
Dress the parsley with lemon and oil. Season with salt and pepper.
The “Set Up”
Lay down a spoonful of eggplant puree on the center of the plate. Place two grilled tentacles on the puree and rest one grilled sausage on top of octopus. Rest a bouquet of parsley salad next to sausage. 
Experimental Item:
House Cured and Smoked Calf’s Tongue, Pickled Mustard Seeds, Malt Vinegar Reduction and 2-Day Sauerkraut
Brine:
*1/2 Gallon Water
*3/4 Cup Kosher Salt
*1/2 Cup Sugar
*4 teaspoon pink salt
*1/2 Tbs Pickling Spice
*1/4 cup packed Brown Sugar
*1/8 Cup Honey
*4 Garlic Cloves, Fine Chop
*1-2 Veal Calf Tongues
Method:
1Make brine. Boil until salt and sugar dissolve. Chill. Submerge tongue(s) in cold brine and refrigerate for three days. Remove from brine and hot smoke. Create a strong smoke and smoke until an internal temperature of 150 degrees has been reached. Fill a casserole dish with an inch of water. Lay tongue in water and cover. Slow cook at 275 degrees for 1-1/2 hour until tender.
Mustard Seed:
*1/2 Cup Mustard Seeds
*1/2 Cup Sherry Vinegar
Method:
Combine seeds and vinegar in a sauce pan. Bring to a boil and shut off heat. Let the seeds macerate. This can be done days in advance.
Malt Vinegar Reduction:
*1/4 Cup Malt Vinegar
*1/4 Cup Malt Syrup
*2 TBS. Sugar
Method:
Bring to a boil and reduce by half.
*Footnote: adapted from Josiah Citrin, Chef/Owner, Melisse
2 Day Sauerkraut:
*1 Medium white cabbage
*1/4 cup sugar
*1/4 cup salt
*1 large onion
*2 medium granny smith apples
*1/4 cup white vinegar
*1/4 cup of water
Method
Thinly slice cabbage. Cover with salt and sugar. Add water and vinegar. Refrigerate for two days, tossing periodically. When it’s time to cook the sauerkraut, chop onion and sweat in oil until translucent. Cook the cabbage mixture (water and vinegar included) in a covered pot until tender.
The “Set Up”
Grill sliced tongue to heat up. Drizzle a spoonful of malt vinegar reduction around the entire plate. Using a fork, place a portion of kraut, at “12 o’clock” on the plate. Rest 2-3 slices of the grilled tongue on top of the kraut and top with a tablespoon of ,mustard seeds. 
Reinvention of a Classic:
Carne Asada- Grilled Butcher’s Steak, Chili Relleno, Avocado, Mango, Salsa Picante
Chilis Rellenos
*4 Poblano Chilis
Stuffing:
*1/2 pound cream cheese
*1/2 pound Queso fresco, crumbled (available at latin markets)
*1/2 red onion, minced
*1/4 cup cilantro, chopped
*1 lime, juiced
*1 tsp cumin
*1 tsp ground cinnamon
Fry batter:
Mix 1 cup of corn starch with one cup of AP flour and 8 oz. of seltzer water until smooth.
Method
With the paddle attachment on Kitchen Aid mixer, mix cheeses, onion, cilantro, lime juice, cumin and cinnamon. Roast poblanos on the grill until charred. Place in a plastic bag to finish cooking. When cool enough to handle, peel the skins from the chilis. Then make a small cut in the side of each chili. Remove the seeds, leaving the poblano in tact.
Carefully stuff each chili with cheese mix, fastening it closed with a toothpick. Holding the stem, dip in batter and fry immediately. Chilis are done when the batter is golden brown and chilis float. Make sure to remove toothpick.
Avacado Salsa
*2 Avacado, cubed
*1/2 Red Onion, diced
*1/2 Serrano Chili, minced
*1.4 cup of cilantro, chopped
*1 lime, juiced
*2 Tbs Olive Oil
Method
Combine all ingredients and chill. If made ahead, pack plastic wrap tightly over the avocado to prevent discoloration.
Mango Salsa
*2 Mangos, fine dice
*1 Serrano chili, fine dice (less if sensitive to spicey)
*1 small red bell pepper, brunoise
*1/4 cup of Cilantro, chopped
*1 Lime, juiced
*Salt and Pepper
Method
Combine all ingredients and chill.
Salsa Picante
*5-6 dried ancho chilis
*White onion, charred on the grill
*2 Tbs. honey
*1/2 cup orange juice
*1 Tbs smoked paprika
*1/2 TbsCumin
Method
Rehydrate the ancho chilis by boiling them in plenty of water. When chilis are tender, remove from water. Blend with chopped charred onion, honey, orange juice, smoked paprika and cumin. If needed, add some warm water to help the blending process.
Butcher's Steak (Terrace Major)
*4 8 oz. Terrace Major Steaks (any steak could be substituted)
Marinade
*1 cup lime juice
*1 cup orange juice
*1/4 cup chopped cilantro
*Salt and Pepper
Method
Marinate steaks in marinade for an hour plus. Season. Grill on outdoor barbeque until meat thermometer reads 125 degrees. Allow the steak to rest for moment until the thermometer reads 130 degrees (a perfect medium rare).
The “Set Up”
Spoon the avocado and the mango next to each other at three o’clock on the plate. At the center spoon some salsa picante. Rest a fried chili in the center atop the salsa. Fan sliced steak in front of the chili.
Chef Brendan Keegan Chef Ken Upton
