• 1 cup tomatoes, dixed
• 1 cup Allagash Curieux beer
• 1 small white onion
• 4 garlic cloves
• 1 jalapeno, diced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons malt vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt

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• 1 pound peeled and cleaned shrimp

• ½ cup flour
• ½ cup rice flour
• 2 tbs fresh ground coriander
• 1tbs salt
• ¼ tbs chilli flakes

• 16 oz fontina cheese
• 12 picked cherry peppers

• 1 ½ -2 cups of Allagash White
• 1 ½ cups flour
• ½ cup corn starch
• 2 eggs
• 1 pinch paprika
• 1 pinch salt
• ¼ tbs chilli flakes

• 1 bunch of scallions
• 2 egg yolks
• ¼ tbs Dijon mustard
• 2 tbs lemon juice
• 1 tsp roasted garlic
• 1 cup oil
• salt to taste

• Mix all ingredients for the dredge
• Heat 4 oz oil just to smoke
• Dredge shrimp and pan fry
• ¼ of the shrimp at time
• fry each side until golden brown
• drain on a paper towel and season

• Cut the cheese into 12 pieces and stuff into peppers
• Batter and fry in 350 degree oil until golden

• Grill the scallions until lightly charred and chop very fine
• In a mixing bowl combine the egg yolks, mustard, lemon juice, garlic salt.
• While whisking, slowly drizzle in the oil – make sure you are adding slowly.
• Fold in scallions and season to taste

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• 12 Maine Scallops
• 3 carrots
• 2 parsnips
• 1 rutabaga
• 1 winter squash (acorn or a small butternut)
• Olive oil
• Salt & pepper
• 1 shallot
• 3 tablespoons champagne vinegar
• 3 tablespoons olive oil
• 12 sprigs of marjoram
• 2 cloves of garlic
• Olive oil
• Salt & Pepper

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• 1 lb all natural, grass-fed chateaubriand
• 1 shallot, minced
• 1 garlic clove, minced
• 2 tablespoon capers, chopped
• 1 egg yolk
• Tabasco, to taste
• Salt, to taste
• Fresh cracked black pepper, to taste
• ½ cup mayonnaise
• 1 teaspoon red curry paste
• 1 russet potato
• 1 Yukon gold potato
• 1 red beet
• 1 golden beet
• 4 quail egg yolks

• Thinly slice potatoes and beets (1/8 inch thick) on a mandolin.
• Placed the sliced vegetables between two silpats on a sheet tray; bake at 275° until crispy.
• Season chips with salt and fresh cracked black pepper as soon as they are out of the oven.

• Mix the mayonnaise with the red curry paste.

• Fine dice the beef; be sure to remove all silver skin and tendons.
• Mix the shallot, garlic, capers, egg yolk, dash of Tabasco; season with salt and fresh cracked black pepper to taste.

• Fill ring molds with about four ounces of the tartare.
• Top the tartare with a quail yolk.
• Garnish plate with the red curry mayo and the root chips.

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• 1lb 8oz uncured all natural smoked slab bacon
• ¾ cup quality white wine
• 2 onions, rough chopped
• 7 clove garlic, smashed
• 2 heaping tablespoons tomato paste
• Fine olive oil (as needed)
• ¼ cup whole grain mustard
• 1 cup pearl barley
• 1 heaping tablespoon butter
• ½ cup burnois (equal parts shallot, carrot, and celery)
• Salt, to taste
• Fresh cracked white pepper, to taste

• Coat the bacon generously with the whole grain mustard; set aside.
• Heat approximately 1 tablespoon fine olive oil in a large pot or rondo.
• Sauté chopped onions until soft and translucent.
• Add the garlic and sauté for a few minutes longer, until the garlic becomes lightly golden.
• Add the tomato paste and cook to a light brown.
• Deglaze with the wine.
• Add the mustard encrusted pork belly.
• Add cold water until slab of bacon is covered by 1 inch.
• Let pot cool until it is able to be handled; cover with plastic wrap and then aluminum foil.
• Place in 300° oven and cook for 5 hours.
• Remove from oven and allow to cool overnight in the liquid.

• Remove bacon and all visible fat from cooking liquid.
• Reduce until the liquid coats the back of a spoon; strain.
• Season with salt and pepper, hold warm and covered until needed.
• Just prior to saucing the plate, add whole grain mustard and just a touch of butter to add texture and flavor to the sauce.

• Heat butter in a small pot.
• Quickly sauté the barley in the pot.
• Add one and half cups of water and cover pot; cook over very low heat for about 40 minutes.
• Season with salt and fresh cracked white pepper to taste.
• Sauté brunois of vegetables in hot pan for about 2 minutes; immediately stir into the barley.
• Hold warm until needed.

• Cut the bacon to proper portion sizes (approximately 4 oz).
• Grill one side of the bacon until slightly caramelized and defined grill marks appear.
• Heat through in a 350° oven.
• Sauce plate, add barley and top with the warm bacon in an artistic manner.

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