Ingredients
4 Crescent Duck Breasts – halved
2 oz. of Port Wine
4 oz. of Glace De Poulet
2 oz. of Sun-Dried Cherries
1 oz. Butter
Pinch Sea Salt
Pinch Cracked Pepper
2 oz. Canzoneri EVOO
¼ lb. Bulls Blood
¼ lb. Popcorn Shoots

Method

• Add EVO to hot sauté pan.
• Place duck in pan, skin down, cook until crisp and turn. 
• Remove when duck is medium rare. 
• Pour off oil and deglaze pan w/ port wine.
• Add cherries and demi, reduce by half.
• Slice duck and fan across micro greens.
• Drizzle with Sauce
• Makes 4 servings.

Ingredients
1 oz. Canzoneri Extra Virgin Olive Oil
Two 20 oz. Rib Eye Steaks
1 tbl Shallots, minced
½ cup Brandy
1 tbl Fresh Thyme, chopped
½ cup Crème Fraiche
8 oz. Demi Glace
2 oz. Sweet Butter

Method

• Heat sauté pan and add olive oil, sear steaks and continue cooking to desired temperature.
• Remove steaks from pan and set aside.
• Add shallots to pan and continue cooking for 30 seconds.  Add Brandy and deglaze pan.  (be careful of excess flame)
• Reduce by half and then add crème fraiche
• Reduce cream by ½ and then add demi.
• Bring to a simmer and add fresh thyme, adjust seasoning.
• Return steaks to pan and continue cooking till sauce coats steaks. 
• Add whole butter and incorporate into sauce. 
• Place steaks on a plate and top with sauce, serve immediately. 
• Makes 2-4 servings.

Ingredients

2-3 lb. Boneless Center Cut Pork Loin
1.5 cups of Knorr Mole Sauce
16 oz. of Glace De ‘Veau
½ cup Red Wine

Method

• Brush the pork loins heavily with mole sauce.
• Quick sear on flat top grill.
• Slow roast at 275° on rack until 155° internal temperature. 
• Deglaze pan with dry red wine, then add demi, reduce and strain. 
• Slice to desired thickness.
• Plate and sauce. 
• Makes 4-6 servings.

Ingredients
8 - 3 oz. chops
1lb Grilled Mixed Vegetables
6 oz. Demi Glace
1 T Spice Hunter Fresh Chopped Tarragon
1 oz. Bella Famiglia White Balsamic Vinegar
2 oz. Canzoneri EVOO
Pat of Butter

Method

• Add EVO tolatrge hot sauté pan. 
• Dust pork w/ salt and peppered flour.
• Sear chops on one side and when browned, turn and finish.
• Remove from pan, set on serving platter.
• Add chopped vegetables.
• Deglaze pan with splash of white balsamic vinegar, (remove).  Then ad the demi and finish sauce with pat of butter.
• Place 3 oz. of vegetables in center of plate, top w/ 2 pork chops and lightly sauce. 
• Garnish w/ baby potatoes. 
• Makes 4 servings.

Ingredients
6 lb. beef short ribs
½ cup of Canzoneri EVOO
1 cup of Flour for dredging
2 cups celery, diced ½”
2 cups onion, diced ½”
2 cups carrot, diced ½”
4 cloves of garlic, minced
3 cups of dry white wine
¼ cup of rosemary, chopped fresh
2 cups Vantia Crushed Tomato
3 T Worcestershire Sauce

Method

• Dredge beef ribs in flour.
• Heat large braiser and add olive oil, brown beef on all sides and remove from pan (do not overcrowd).
• Add celery, onion and carrot and cook on high heat intil sweating.  Scrape bottom of pan to incorporte into sauce. 
• Add garlic and cook for 2 more minutes.
• Add remaining ingredients and lower flame to a simmer. 
• Add ribs back to pan in single layer, cover and simmer for 1 ½ to 2 hours or until tender. 
• Strain the sauce and finish with horseradish if desired. 
• Makes 6 servings. 

Ingredients
3 lb. of Bell & Evans Chicken Tenders
2lb. Broccoli, blanched
1lb. Red Pepper, diced ¾”
24 oz. Mikee Sesame Ginger Sauce
4 oz. Canola Oil

Method

• Cut chicken into strips.
• Deep fry chicken until golden brown set aside momentarily.
• Inheavy bottom pan or wok heat and then add oil.
• Stir fry broccoli and peppers add cooked chicken.
• Add sauce, just enough to coat. 
• Serve immediately.
• Makes 4-6 servings.