ATRIUM HOSPITALITY FOOD AND BEVERAGE RECIPES
CHOCOLATE CHESS PIE
Matt Thompson| Executive Chef | Embassy Suites Cary
Ingredients
Yield: 3 pies, 24 slices 1 lb. Butter
6 oz Chocolate Chips 4 cups Sugar 8 Eggs 2 cups All Purpose Flour 4 teaspoons Vanilla
Instructions
1.Melt butter and chocolate separately. Sift sugar and flour together, mix beaten eggs into flour mixture, add butter and chocolate. 2. 3.If using raw tart shells par-bake the shells for 10-15 minutes. Add chocolate mixture to shells and bake at 350 degrees for 15-20 minutes. 4.
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STRAWBERRY LEMON DROP MARTINI James Wagner | F & B Manager | Renaissance St. Augustine
Ingredients
2 oz Vodka 1 oz Fresh Lemon Juice .75 oz Simple Syrup 1.5 oz Real Strawberry .75 oz Triple Sec Lemon rind twist and fresh strawberry for garnish
Instructions
1.Start by rimming a martini glass with a lemon wedge then dip into sugar. Add freshly squeezed lemon juice, simple syrup, real strawberry, triple sec, and vodka to a cocktail shaker. 2. 3.Fill with ice and shake until cold. Strain into your prepared glass and garnish with a fresh strawberry and lemon rind twist on a flamingo pick. 4.
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TEXAS BLUEBONNET
Derick Fickle | F&B Manager | Embassy Suites San Marcos
Ingredients
2 oz Still Austin Gin 1 oz Blueberry Syrup 1 oz Lemon Juice 3-4 Dashes of Lavender Bitters (I used Scrappy’s Bitters) 1-2 Dashes of Foaming Bitter’s (I used Fee Brothers) Blueberries Mint
Instructions
1.Chill your coupe/martini glass. In a shaker tin, add gin, blueberry syrup, lemon juice and lavender bitters 2. 3.Add ice and shake tin vigorously for 15-20 seconds. 4.Strain out ice, leaving our cocktail in the shaker. 5.Add 1-2 dashes of foaming bitters to shaker. 6.Dry shake viciously for 10-15 seconds. 7.Strain with a Hawthorn strainer into chilled coupe glass. Garnish with blueberries and mint sprig (wake that mint up). 8. 9.Serve or enjoy! Cheers!
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SAN MARCOS SUNSET
Derick Fickle | F&B Manager | Embassy Suites San Marcos
Ingredients
1.25 oz Dripping Springs Vodka 1 oz Elderflower Liqueur (any is fine, I use St. Elder) 1 oz Grapefruit Juice .5 oz Lime Juice .5 oz Agave Syrup Tajin Lady Bird Co Ruby Red Grapefruit Soda Lime Wedge Mint
Instructions
In a shaker tin, combine vodka, elderflower liqueur, grapefruit juice, lime juice, agave syrup 1. 2.Add ice and shake tin vigorously. 3.Prepare rocks glass by rimming with Tajin. 4.Strain tin in rocks glass over fresh ice. 5.Add a splash of Lady Bird Co Ruby Red Grapefruit Soda. Garnish with a lime wedge and a sprig of mint (don’t forget to smack the mint awake!) 6. 7.Serve or enjoy! Cheers!
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CHICKEN MARSALA
Daryan Tygert | Executive Chef | Renaissance Tulsa
Ingredients
1½ lbs Boneless Skinless Chicken Breasts, Pounded ¼-Inch Thick or Chicken Tenderloins 3 tablespoons All-purpose Flour Salt Freshly Ground Black Pepper 1 tablespoon Olive Oil 3 tablespoons Unsalted Butter, divided 1 (8-oz) Package Pre-sliced Bella or Button Mushrooms
3 tablespoons finely Chopped Shallots, from 1 Medium Shallot 2 cloves Garlic, minced ⅔ cup Chicken Broth ⅔ cupDry Marsala Wine ⅔ cupHeavy Cream 2 teaspoonschopped Fresh Thyme 2 tablespoons chopped Fresh Italian Parsley, for serving (optional)
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CHICKEN MARSALA
Instructions
1. Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside. 3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Deglaze the pan with broth and Marsala, scraping up any fond with a wooden spoon or spatula. Add the heavy cream, season to taste with salt and pepper. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
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V. KELLY’S RED VELVET CAKE
Deann Hobbs | Executive Chef | Renaissance St. Augustine
Ingredients
7.5 c All-Purpose Flour 4.5 c Sugar 1 T Baking Soda 1 T Salt 2 T Cocoa Powder 2# 4oz Oil 1# 8oz Buttermilk 6 Whole Eggs 3 oz. Red Food Coloring 1 T Vanilla Extract
Instructions
Mix together oil, buttermilk, eggs, food coloring and vanilla until thoroughly combined in mixer with paddle attachment. 1. 2.Sift together all dry ingredients and add to the wet ingredients. Pour into 3 parchment-lined half sheets and bake at 350 degrees until done (about 17 minutes). 3. 4.Remove from oven and let cool. Level cakes and assemble with cream cheese mousse using an oiled cake extender, alternating layers. 5.
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V. KELLY’S CREAM CHEESE MOUSSE Deann Hobbs | Executive Chef | Renaissance St. Augustine
Ingredients
2.5 c Heavy Cream 1 T Vanilla Extract 10 sheets Gelatin Ice Water
1# 4 oz Cream Cheese, softened 11 oz Sugar 1 ea Lemon, zested 1 ¼ c Whole Milk
Instructions
1.Bloom gelatin in ice water until soft. 2.Whip cream until soft peaks form with vanilla and 3oz (of the 11) sugar. Set aside. In small mixer with whisk attachment, whip together cream cheese, the remaining sugar and lemon zest until smooth. *Can use hand torch to help with this process. 3. 4.Slowly add the milk until combined. Melt gelatin with 1 oz of soaking water in the microwave (about 25 seconds) being careful not to burn or boil. 5. 6.Temper small amount of cream cheese mixture into melted gelatin. Pour gelatin into the remaining cream cheese mixture and whip thoroughly until combined. 7. 8.Immediately fold in whipped cream. (The result should be pourable) Assemble in the following order: cake, half the mousse mixture, another layer of cake, the rest of the mousse, last layer of cake. 9. 10.Put into freezer until set (at least one hour). Unmold, cut and serve.
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BRAISED PORK CHEEKS
Stehphanie Holmes | Executive Chef | Chateau on the Lake
Ingredients
80 lbs Pork Cheek 1 gal Apple Cider 2 gal Chix Stock 1 lb Dates 1/2 c Thyme 2 c Forum Chardonnay Vinegar 6 Red Onions 10 Leeks 1/2 bottle Bourbon 1.5 c Kosher Salt 1/2 c Medium Ground Black Pepper
1.Season the pork cheek with the salt and pepper. 2.Sear in a pan on a medium high heat until golden brown . 3.Reserve the pork cheek until all of the cheeks are seared. 4.In the same pot add the onions and leeks, cook until translucent. 5.Deglaze with bourbon and apple cider. 6.Add the pork cheeks back to the pan and cover with parchment and foil. 7.Cook for 3.5 hours at 325 degrees. 8.Remove the pan from the oven and cool for 45 minutes. 9.Remove the pork from the liquid and chill with some of the liquid on top. Take the remaining liquid and add the vinegar reduce the liquid until it leaves a streak on the back of a spoon. 10. 11.Add pork cheeks and some liquid to a vac pack bag and seal. 12.To heat up place the bag in the steamer. Instructions
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BRAISED PORK CHEEKS
Celeriac Puree
2 lbs Celeriac Small Chopped 1/2 lb Butter 1 qt Heavy Cream 2 tbsp Salt 2 oz Thyme Sprig
1.Melt the butter in a pan on a medium low heat – do not color the butter. 2.Once melted add the celeriac and cook until slightly soft – again do not brown or add color. 3.Add the heavy cream and the thyme. 4.Cook until the celeriac is soft and cooked through. 5.Remove from the pan, remove thyme sprig and blend in Vitamix until silky. Instructions
Poached Golden Raisins
7.5 lbs Golden Raisins 1/2 c Star Anise 1/4 c Cloves
4 qt White Wine 6 c Brown Sugar 1/2 c Thyme
Add all the ingredients to a pan and boil on a low heat until the raisins are plump. Chill in the cooler and serve on top of the pork. 1. Instructions
1.Shave fresh apple ribbons to order to garnish. 2.Garnish with micro greens. Plating Instructions
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NEW MEXICO BURGER
Joseph Chavez| Executive Chef | Embassy Suites Albuquerque
Growing up in New Mexico, it’s hard to find a good burger amongst the sea of traditional cuisine so I created this burger which encompasses a variety of flavors and pieces of New Mexico.
Ingredients
½ pound Angus Ground Beef ½ tsp Red Chili Powder ½ tsp Onion Powder ½ tsp Garlic Powder ½ tsp Cumin ½ tsp Salt ½ tsp Pepper 1 lb Chorizo Red Chili Sauce (see below) White Cheddar Cheese Chili Relleno (see below) Fried Egg Cilantro (garnish) Pretzel Bun
Lettuce Tomato Red Onion
1 bag of Red Chili 1 Yellow Onion, Chopped 2 oz Fresh Garlic, Minced 1 tbsp Cumin 1 tbsp Bueno Red Chili Powder 8 oz Unsalted Butter 8 oz Flour 1 Gallon Stock (Beef or Chicken) Red Chili Sauce
Chili Relleno
1 Large Poblano Pepper 1 oz White Cheddar 1 oz Monterey Jack Cheese 2 cups Oil for Frying Flour for Batter Egg for Batter
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NEW MEXICO BURGER
Instructions
Prepare red chili sauce: Melt butter in a saucepan, add chopped onion and sauté until caramelized, add garlic, cumin, red chili powder, sauté for about 30 seconds add flour. Add stock and red chili. Cook until sauce thickens. Set aside. 1. Prepare chile relleno: 2. Roast the pepper: Line a baking sheet with aluminum foil and place poblano pepper on top. Set your oven rack directly underneath the broiler and turn the broiler on. a. Broil poblano for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered. b. Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes. c. Peel the pepper : Peel and rub off as much of the loose skin on the pepper as possible. It doesn't have to be perfect, just as much as you can. 3. Cut a small slit down the middle of the pepper with a knife. (If you don't want the pepper too spicy, you can remove some of the seeds.) 4. Stuff the pepper : Carefully stuff the pepper with the cheese. 5. Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside. 6. Prepare for frying : Heat the frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter. 7. Make the batter : Separate egg whites from the yolks into two separate bowls – the whites into a large mixing bowl and the yolks into a small bowl. Using an electric mixer, beat the egg whites until stiff peaks form. 8. While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth. a. Coat the peppers with batter: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil. 9. Fry the chile rellenos : Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan. 10. 11.Transfer the peppers to the lined baking sheet to drain off any excess oil. Prepare chorizo: In a skillet, cook chorizo until done. Set aside. 12. Combine spices together for patty : ½ teaspoon of each, salt, pepper, cumin, garlic powder, onion powder, red chili powder. Mix ground beef and seasonings. Form into a patty. 13. Sear patty until desired doneness. Add red chili sauce to one side of the patty, flip and add additional red chili so that both sides are covered. Flip patty again and add the white cheddar cheese until melted. 14. Fry egg: ½ tbsp unsalted butter, fry until desired doneness. 15. Toast pretzel bun in pan with butter until brown and begin assembling. Place lettuce, tomato, red onion, cooked patty, chorizo, chili relleno and fried egg on top. Top with cilantro for garnish. 16.
GF BLUEBERRY LEMON COFFEE CAKE
Nikki Newman | Culinary & Food Service Director | Embassy Suites Rogers
I’m submitting this recipe for a gluten-free coffee cake to showcase how far gluten-free baking has come and just how amazing gluten free baked products can be. About 13 years ago I began eating gluten-free due to an unexpected autoimmune issue. As you can imagine, this was not ideal for a chef trying to navigate the hospitality industry. In hotels we find ourselves creating meals throughout various outlets and banquet events; restaurants, cafes, grab-and-go’s, day of the week buffets, extravagant receptions, large three and four-course plated events, and galas. We’re often asked to tailor and personalize menus to meet client needs and then expected to follow through and execute these creations on the big day. These instances, from the planning and recipe development to the finished meal, require taste testing at every step. This had the potential to be a huge setback in my career and I even contemplated pivoting, but instead I’ve been able to turn it into an asset. While still working in the kitchen I was able to increase our gluten-free offerings for guests and shifted the majority of our recipes to gluten-free without sacrificing flavor and variety. These changes enabled us to easily meet our client’s dietary needs, restrictions and special requests while exceeding client expectations.
Ingredients
Streusel Filling
5 Tbsp Butter (softened) ¾ cup Brown Sugar 1 ½ tsp Cinnamon
½ cup Butter (1 stick butter- softened) ¾ cup Sugar ½ cup Brown Sugar 1 Tbsp Vanilla Paste 4 Eggs 1 ½ cup Sour Cream *3 cups of a Gluten Free Flour Blend 1 tsp Salt 1 Tbsp Baking Powder 1 tsp Baking Soda ¼ tsp Xanthan Gum 1 cup Blueberries
Glaze
Powdered Sugar Lemon Juice Lemon Zest Vanilla Paste
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GF BLUEBERRY LEMON COFFEE CAKE
Instructions
1.Preheat oven to 350 degrees. 2.Cream butter and sugar. Add eggs, vanilla paste, and sour cream. Mix until smooth. 3.Stir dry ingredients together and mix into wet ingredients. Do not overmix. 4.Add ½ the batter to a greased bundt cake pan. Add 2/3 of the streusel mix and stir gently. Add ½ cup blueberries. Add the remaining mixture and then top with streusel mix and remaining blueberries. 5. 6.Bake 45 minutes. 7.Remove and cool. Mix topping. 8.Flip onto a cake platter, cool 15 minutes. 9.Add topping.
Preferred GF Flour Blend 5 cups White Rice Flour 1 2/3 Brown Rice Flour 1 1/3 Potato Starch ¾ Tapioca Starch
3 Tbsp Nonfat Milk Powder
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SHORT RIB
Davion Allen | Executive Chef | Courtyard Allen
Ingredients
10 Lb boneless Short Rib ¼ cup Grapeseed Oil Salt/Pepper to taste 2 large Onions chopped 2 stalks Celery chopped 2 Carrots chopped 15 Garlic Cloves rushed 5 Bay Leaves 8 –10 sprigs of Thyme 2 sprigs of Rosemary 2 cups Red Wine 2 qts Beef Stock 2 qts Demi Glaze 2 tablespoons Tomato Paste 1 Jalapeno Pepper
Instructions
1.Generously season all sides of short rib and sear on all sides 2-3 mins per side. Remove short rib from pan and add vegetables and sauté 3-4 mins add garlic and sauté another minute or until garlic becomes fragrant. 2. 3.Add tomato paste and cook until it becomes a deep rust color. 4.Deglaze with red wine and reduce 75%. 5.Add both stocks, thyme, bay leaf, rosemary and bring to a boil. 6.Add short ribs and cover with plastic and foil. 7.Place in oven 300 degrees for 3 hours or until meat is tender. 8.Allow it to cool completely in cooler. 9.Remove chilled beef and skim off all fat left in pan. Reduce leftover liquid until it thickens and coat the back of a spoon (you can blend in the veggies to thicken more if needed). 10. 11.Add ¼ stick of cold butter and stir until incorporated.
12.Trim short rib to desired size and shape. 13.Place in liquid until it comes to temperature.
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SHORT RIB
Herb Crust
2 cups of Parsley 2 cups of Panko
1.Add ingredients to robocoup and blitz until the breadcrumbs become green. 2.Add more parsley if you want a deeper color. 3.Spread breadcrumbs on a sheet pan lined w parchment and place in oven at 200 degrees for 10 mins. 4.Dip each side of short rib in bread crumb to coat.
Caramelized Onion Puree
2 large Onions sliced thin 2 tablespoon of Sugar 3 thyme Sprigs 2 cloves of Garlic (crushed) 4 tablespoon of Butter
Melt butter, add all ingredients and sauté on high heat until onions start to caramelize, reduce heat and cover, (30-45 min) once caramelized place in robocoup and blend until smooth. It should be a deep brown and almost translucent color.
Caramelized Onion Mashed
850g peeled Potatoes 13g Salt Bring to a boil, pass thru food mill, make smooth w rubber spatula until smooth. Add:
120 g (about 4.23 oz) Hot Cream 150g (about 5.29 oz) Soft Butter 10g Salt Fold in 90g of Onion Puree
Orange Glazed Carrots
10 Heirloom Carrots cut in half blanched and shocked 2 cups of Orange Juice 2 tablespoons Honey
Add juice, honey in saucepan, and reduce 80 percent, toss carrots in thickened sauce and season w s/p to taste.
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REFRESHED BLUEBERRY
Jessica Francis | F&B Manager | Embassy Suites Lincoln
One sunny summer day, our walk-in was bursting with blueberries. I knew I had to do something other than just eat them by the handful. Inspired by the tropical vibes of coconut rum, I decided to experiment. The result was a refreshing and bubbly concoction that perfectly captured the essence of summer. I named it the 'Refreshed Blueberry' as a nod to the cool, invigorating feeling it left guests with after each sip.
Ingredients
1 oz RumHaven Coconut Rum 1 oz Vodka .5 oz Honey Simple Syrup
.5 oz Orange Liqueur .75 oz Blueberry Sauce Combine ingredients, shake, strain over ice topped with soda water Serve in a Mason Jar Garnish with Lemon Wedge
Blueberry Sauce:
1 cup Fresh Blueberries ½ cup Blackberry Cider ¼ cup Sugar 1 tsp Vanilla Extract n a pot on medium heat bring to a simmer, let cool, then blend until smooth.
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SOAPY PALOMA
Jessica Francis | F&B Manager | Embassy Suites Lincoln
I've always been a fan of the Paloma, but cilantro and I just don't see eye to eye. So, I decided to give this classic cocktail a soapy twist. The 'Soapy Paloma' is a refreshing take on a beloved drink, perfect for those who prefer their cocktails with a hint of cilantro (or soap!).
1.5 oz Reposado Tequila 1.5 oz Grapefruit Juice .5 Fresh Lime Juice .25 Agave Syrup 7-10 Cilantro Leaves Muddle (cilantro, lime, and agave) Served in Rocks Glass over ice Garnish: half Tijin salted side, lime, cilantro Ingredients
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PISTACHIO BISCOTTI
Mike Gadwa | Executive Chef | Embassy Suites Loveland
Ingredients
Blended Oil .076 kg Sugar .210 kg Salt .003 kg Pistachio Extract .002 kg Eggs .0127 kg AP flour .0356 kg Baking Soda .006 kg Pistachios .200 kg
Instructions
Sift flour and baking soda together. With whisk attachment, mix sugar, salt, oil, and extract; whip until color lightens slightly. Add eggs slowly, scraping halfway and after last addition. Switch to paddle, add dries; scrape bowl. Add nuts and mix until incorporated. Shape dough into 1 kg logs, rolled to length of full sheet tray and flattened slightly. Bake at 300°F until golden brown, about 25-30 minutes. Once cool, cut logs into ¼-inch slices. Bake at 325°F for 10 minutes, rotating halfway. We made this recipe every morning at a cafe I worked at in Manhattan. Working long shifts at a busy restaurant was stressful, but I used to relish the calm before the storm in the early mornings before opening, with the smell of biscotti fresh from the oven. Goes great with affogato!
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ABOVE AVERAGE RICE KRISPIE SQUARES Eric Groff | Executive Chef | Embassy Suites Lincoln
The classic Rice Krispie Bar recipe received a fresh twist in 1998 when Chef Groff revamped it at the Embassy Suites by Hilton Downtown Omaha. In 2006, Chef Groff brought this updated treat to the World Golf Resort, where he assisted Chef Janda in preparing for Jonathan Eilian's wedding. Since Rice Krispie Squares were one of the bride’s favorite desserts, these "Above Average Rice Krispie Squares" were served as a special treat for the occasion.
Ingredients
27 oz. bag of Rice Krispies
1/3 cup Vanilla Bean Paste
1 lb. 83% European Butter
32 oz. Mini Marshmallows
2 tsp. Sea Salt
Instructions
1.Butter one full sheet pan. 2.Melt butter, sea salt and vanilla bean paste at low heat until melted. Add marshmallows and turn up the heat. Do not walk away.Bring to a boil and cook 3 minutes. 3. 4.Turn off the heat. 5.Add Rice Krispies and mix well.
6.Pour onto prepared sheet pan, press into one even layer. 7.Let bars rest for four hours before cutting. Cover for storage.
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SWEET POTATO, BACON & KALE HASH Jason Kaufman | Executive Chef | Marriott Columbus
My inspiration for this menu item is that I simply love breakfast! It is my favorite meal of the day. Often, guests are driven towards more traditional menu items at breakfast because they are familiar and many restaurants only offer those items (eggs, bacon, potato, toast, etc.). Most recipes that are created by culinarians lean towards lunch or dinner because much of the population dines out during these times, and creative breakfast recipes are usually an afterthought. I wanted to create a menu item that inspired more creativity at breakfast to help break the mold of the traditional items served during that meal period.
Diced Bacon Sweet Potato Med Sized (peeled and small diced) Garlic Cloves Minced Diced Red Pepper Diced Jalapeno (no seeds) Kale (rough chopped, no stems) Cayenne Pepper Crumbled Feta Cheese Salt and Pepper Ingredients
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SWEET POTATO, BACON & KALE HASH
Instructions
1.Place large saute pan on medium heat. 2.Add diced bacon and render until bacon is crispy but not over done. 3.Remove bacon from pan and set aside. (Keep Drippings) 4.Add diced sweet potato to bacon renderings and saute until potatoes are lightly browned. 5.Add chopped garlic and saute for approx. 30 seconds to 1 minute. 6.Add diced pepper and jalapeno and cook until peppers begin to soften. 7.Incorporate chopped kale, cooked bacon and cayenne and season with salt and pepper. 8.Cook mixture until kale is slightly wilted. 9.Immediately transfer to hotel or baking pan and top with crumbled feta cheese 10.Bake on 350 until feta begin to brown and kale is crispy 11.Using a spoon, scoop portions onto plate making sure the feta remains on top.
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ZENTINI
Matthew Withington | Banquet Manager | Marriott Coral Springs
Ingredients
1.5 oz Grey Goose Pear Vodka 1 oz St. Germain .5 oz Pear Nectar .5 oz Ginger Syrup
1 Squeeze of Lemon 3 oz Cranberry Juice Dried cranberries
Instructions
1.Add ice and all of the ingredients to shaker.
2.Shake until shaker is frosted and pour into a chilled martini glass.
3.Garnish with three dried cranberries.
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WHISKY GUAVA SMASH
Matthew Withington | Banquet Manager | Marriott Coral Springs
Ingredients
2 oz Makers Mark Whiskey 1 oz Guava Nectar 1 oz Simple Syrup .5 oz Lemon juice Mint Leaves
Instructions
1.Add ingredients into shaker and muddle mints leaves.
2.Add ice and shake until chilled.
3.Add one large ice cube.
4.Pour into rocks glass.
5.Garnish with mint leaves.
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GOAT CHEESE GNUDI WITH GRANNY SMITH APPLE & BLACK FIGS
Jonathan Smily | Executive Chef | Embassy Suites Greenville
Ingredients
1 tablespoon Olive Oil 1 pound Goat Cheese 1 Egg 3/4 cup Flour plus more for a dredge 1/2 cup grated Parmesan Cheese 1 teaspoon Salt 1 teaspoon Pepper 1/2 teaspoon Nutmeg 1 stick Butter
4 oz Dried Black Mission Figs Chopped 4oz Small Diced Granny Smith Apple 2oz Toasted Chopped Pecans Supremes of ½ of a Mandarin and 1/2 of a Grapefruit 2oz Orange Zested Honey
Instructions
1.Mix together the goat cheese, egg, 3/4 cup of flour, parmesan, salt, pepper, nutmeg. 2.Bring a pot of salted water or stock to a boil and reduce heat to a simmer. Meanwhile, form gnudi by taking a tablespoon of the cheese mixture in floured hands, rolling it into a ball, flattening it, and then dredging it in flour to coat. 3. Gently place gnudi four at a time in simmering water. When they float to the top after about three minutes, gently remove with a slotted spoon and place on a plate. They will be very delicate, so handle with care and keep cooked gnudi separate. Repeat until all are cooked. 4. 5.Melt butter in saucepan on medium heat until nutty brown. 6.Add gnudi and sauté until golden brown on all sides. Add apple and figs and sauté for two minutes. Plate the gnudi by placing the apple and figs in a small pile on the plate topping citrus supremes and with the gnudi. Spoon on the additional brown butter on and around the dish. 7. 8.Finish with the orange zested honey around the dish and top with the toasted pecans.
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PORTER DEMI BRAISED SHORT RIB Jason Stephens | Executive Chef | Renaissance Richardson
Ingredients
20 lbs Short Ribs, cut into individual slices and seasoned with salt and pepper Salt & Pepper to taste 1 Bunch Celery, rough chopped 3 Carrots, rough chopped 2 Spanish Onions, rough chopped 6 Cloves Garlic 1 T Whole Black Pepper 3 Bay Leaves 3 bottles Ugly Pug, Rhar, or Guiness 4 qts Veal Stock, or Beef Broth 2 qts Demi ½ cup Olive Oil Aromatics: Fresh Bay Leaves and Thyme
Instructions
In a very hot large rondeau... 1.Salt and pepper the short ribs to taste. 2.Add the olive oil and quickly sear each side of the short rib for approximately 2 minutes a side. 3.Take the short ribs out of the pot and place all vegetables in the pot. 4.Once the vegetables begin to caramelize add the ugly pug and deglaze the pot. 5.Next add the stock and the demi glaze. 6.Let stock come to a boil and scrape the bottom of the pot to get up the good bits (deglaze). 7.Add aromatics and salt + pepper to taste. 8.Place the short ribs back in the pot and cover with foil. Place the pot in an oven at 325F for 2.5 to 3 hours. 9.Pull out short ribs from the jus. 10.Skim off most of the fat.
11.Blend/ puree and strain through fine mesh chinois in stages. 12.Thicken up sauce by reducing jus over medium low heat to au sec. 13.Re-season if needed.
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MEXICAN REVOLVER AKA PISTOLERO Brian Sapir | F&B Manager | Embassy Suites Portland
This cocktail is a robust and smoky, with a slight heat from the ancho chili, balanced with the chocolate bitters. It’s reminiscent of a warm summer night in the Mexican desert. This drink is a twist on a Revolver, which itself is a twist on a classic Manhattan that trades the vermouth for coffee liqueur. I traded the whiskey for a mix of tequila and mezcal, which gives a smokey yet buttery flavor. The coffee liqueur is challenged with the strong and spicy Ancho Reyes, and balanced out with the Aztec chocolate bitters. This cocktail is perfect as an after-dinner cocktail, best sipped slowly and pairs great with a chocolate torte and good conversation. I love bold flavors and stronger, liquor forward cocktails, and detest overly sweetened drinks. I grew up in Los Angeles, and Mexican food has always been a staple in my diet. I always admired how great Mexican cuisine takes bold and intense flavors and manages to balance them into a harmonious symphony of texture, color and flavor. This drink is my homage to the taquerias I grew up around, and the many people inside them who fed and introduced me to these wonderful drinks.
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MEXICAN REVOLVER AKA PISTOLERO
Ingredients
1 oz El Jimador Tequila 1 oz Mezcal 0.5 oz Ancho Reyes 0.5 oz Caffe Borghetti 2 dashes Aztec Chocolate Bitters Garnish Orange Peel
Instructions
1.Chill glass coupe/Nick & Nora glass, filling it with ice and soda water. 2. Add all ingredients into mixing glass with ice. 3. Stir for 20 rotations. 4. Toss ice and water in glass, then strain cocktail into the chilled glass. Hold the orange peel over a flame until it is nice and toasted, then express oils from orange peel and place in glass. 5.
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LEMON ICE BOX PIE
Mindy Johnson | Night Auditor | Embassy Suites La Vista
Ingredients
1 10 inch Graham Cracker Crust 1 Egg White slightly beaten 2 cans Sweetend Condensed Milk
5 Egg Yolks 1/2 c Sugar 1 tsp Vanilla 2/3 Lemon Juice
1/2 c Grated Lemon Peel 1 Candied Lemon Slice 1 can Ready Whip
Instructions
1.Preheat oven to 325F. 2.Brush crust with egg white and bake 5 minutes. 3.Turn oven down to 300F. 4.Whisk blend the milk and yolks until smooth. 5.Stir in sugar, vanilla, lemon juice and lemon peel; mix until well blended. 6.Pour into crust and bake for 20 minutes or until center is set.
7.Cool at room temp then refrigerate overnight. 8.Garnish with lemon slice and Ready Whip.
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SMOKED SAGE ADVICE COCKTAIL
Madison Long | Catering Sales Manager | Embassy Suites Murfreesboro
This cocktail recipe was inspired by creativity! I was a bar curator for a craft cocktail bar, and we wanted to implement herbs within our drinks. Sage is something you typically use in the kitchen but not in a beverage – so I made it happen!
Ingredients
1 oz Gin .5 oz Mezcal 2-3 Fresh Strawberries 1 Egg White
.5 oz Fresh Squeezed Lime Juice 1 oz Torched Sage Simple Syrup 1 Sage Leaf for garnish
Instructions
Torched Sage Simple Syrup: combine 1-part sugar to 1-part water with fresh sage that has been torched / heated – slightly burned and bring to a boil for 5 minutes – let cool and strain. 1. In a cocktail shaker, add torched sage simple syrup, lime juice, and fresh strawberries then muddle all together until strawberries are broken down. Then add gin, mezcal, egg white and ice – wet shake (with ice)! Double strain the cocktail and then shake again without ice (dry shake) vigorously! Strain the cocktail once more into a coupe glass and garnish with a sage leaf. 2. The reverse dry shake is to create a nice foam layer while incorporating the egg white into the cocktail. 3.
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SCALLOP CRUDO
Eleftherios Xenidis | Executive Chef | Hilton Stamford
Crudo is the Italian for Raw. It can used across fishes and meats. It is typically dressed a la minute with Extra Virgin Olive Oil or Finishing Olive Oils, Salt, Acids (vinegars or citrus). A Crudo is similar to ceviche with the exception is that it is not marinated as long. As a person of Mediterranean descent fresh fish has always been a staple of my culture and this is no exception. I was first introduced to Crudo by my CDC and quickly fell in love with the fresh refreshing amalgamation of flavors from the fish to the fruits and vegetables. Coming from a classically trained background of Classical French Cuisine and Mediterranean heritage this was quite the shock but a dish that has always stayed on my mind. It one of the most simplistic dishes that literally has and endless supply of variations and flavors.
I hope you enjoy this and any variation you come across as much as I have!
Ingredients
12 Scallops 2 Oranges Orange Zest EVOO Jalapeno Cilantro Espelette Chili Fresno Chili
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SCALLOP CRUDO
Instructions
1.
Thinly slice scallops, you should average 3-4 slices of scallops per each. Set to
the side on parchment paper strips.
2. Zest and juice one orange, and cut supremes from another, set aside.
3. Thinly slice Jalapenos & Fresno Chilis on a mandoline roughly 1/8" thick.
4. Pick and shock fresh cilantro leaves.
5. Lay sliced scallops on center of plate.
6. Evenly dust scallops with orange zest.
7. Arrange supremes and sliced peppers as on picture.
8. Pour fresh squeezed orange juice.
9. Pinch of Espellete.
10. Arrange cilantro leaves and finish with olive oil.
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SEAFOOD GUMBO
Mindy Johnson | Night Auditor | Embassy Suites La Vista
Ingredients
1 ½ lb Scallops 1 ½ Shrimp 2lbs Crab Legs shelled 1 16oz. bag frozen or fresh Okra 1 lb Crawdads 4 servings of Rice 1 c Flour 2/3 c Oil (olive oil is best) 6-8 cups Chicken Bone Broth 1-2 tbsp Cajun Seasoning 1 bunch of Celery diced (include the leaves) 1 green Bell Pepper diced 1 large Sweet Onion chopped 1 bunch of Green Onions chopped 1 cup fresh Parsley 2-3 gloves Garlic
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SEAFOOD GUMBO
Instructions
In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency. 1. Cook the vegetables in broth. in a large soup pot Add chicken broth. Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in Cajun seasoning, to taste. Add meat.Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. 2. 3.Serve warm over rice (Tastes even better the next day)! Notes Roux: The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge. Cajun seasoning: My preferred brand is Joe's Stuff Cajun Seasoning but I can usually only find it online. You could use any brand, but may need to adjust the amount added, to taste. You can also make your own Cajun seasoning.
Chicken and broth : The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken broth. Then make the gumbo using the chicken and homemade broth. You can use store-bought chicken broth, but homemade is way better!
Storing Instructions : Store Gumbo covered in the refrigerator for 3-4 days.
Freezing Instructions : This recipe makes quite a lot, so save leftovers for another day! To freeze gumbo, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2- 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
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THAI-CORIANDER CRUSTED SALMON Danny Hall | Executive Chef | Embassy Suites Frisco
When I was a very young sous chef, my chef entered me into a competition at the very last minute that I did not know about until the day of the event. I think they were short on competitors and said that I needed to come up with a dish. I had one hour (as usual with ACF competitions). It was an ACF sanctioned Competition, and this is what I came up with.
Ingredients
8 oz Salmon Coriander Seed and Cumin Seed cracked (not whole and not fine) 4oz Jasmine Rice (salt and pepper as needed) 1oz Butter (1/2 for spinach mix, ½ for sauce) 2oz chopped Garlic and Shallot (1/2 for spinach mix, ½ for sauce) 6oz Baby Spinach
3oz Pink Pickled Ginger 1oz Green Onion Wings 7ea Wasabi Peas 3oz Sweet Chili Sauce
Instructions
Cut green onions down the length of the green part only (one side) and then finely cut end to end and put in ice-water so they curl. 1. Season the salmon with salt & pepper and then cover with the coriander and cumin mix, (only top side) and then face down on flat top until crusted, finish in oven. 2. 3.Spinach quick sauté with shallot and garlic 1oz each then fold in ginger and butter ½ oz.
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RATATOUILLE SOUP
Mindy Johnson | Night Auditor | Embassy Suites La Vista
Ingredients
2 Yellow Squash 2 Zucchinis
2 cans of Tomato Sauce 2 cartons Veggie Broth 2 cups Mushrooms 1tsp thyme, Sage, Rosemary, Parsley, Oregano, Basil, Ginger ½ stick real Butter (not fake - very important) 2 tbsp Brown Sugar 6 peeled Tomatoes or two cans diced or one package Cherry Tomatoes halved 1 lb of Meat if wanted (I use beef stew)
1 large fat Eggplant 1 Butternut Squash 1 large Cucumber 1 each red, green, yellow, and orange
Bell Peppers 1 lb Carrots
3-4 stocks of Celery 1 large sweet Onion 2-4 cloves of Garlic
Instructions
Wash all fresh ingredients and chop, dice or slice all ingredients. 1. Add everything to a large pot, roasting pan or crock pot and cook until done. 2. Low heat 325 until all veggies are tender. 3.
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MANGO LASSI PANNA COTTA
Christopher Moreno | Executive Chef | Embassy Suites Kansas City
Ingredients
4 gal Whole Milk 3 gal Heavy Cream 4 cases Greek Yogurt 32oz
6 qts Mango Puree 1 lg Pinch of Saffron 2.5 oz Curry Powder 7.5 Kilos Vegetarian Panna Cotta Mix 20lbs diced Mango
Instructions
1.In steam kettle combine all ingredients and bring to a boil for five minutes. 2.Pour into desired vessel that has been filled with 1 oz diced mango. 3.Cover mango with 4 oz of warm mixture and refrigerate for 4 to 5 hours.
Mango Jelly Top
4qts Mango Puree 2gal Water 7oz Kosher Gelatin (bloomed) Bring Mango Puree and Water to a boil add Gelatin and whisk till gelatin is completely dissolved. Allow to cool but remain fluid. Top each panna Cotta with 1.25 oz of Mango Gelee.
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CHILE EN NOGADA
Christopher Moreno | Executive Chef | Embassy Suites Kansas City
Walnut Cream Sauce
Stuffing Blend
3 gal Heavy Cream(reduced to 1.5 gal) 4 lbs Walnut Halves and Pieces 1tbs Nutmeg
1qt Canola Olive Oil blend 30 lbs Ground Beef 40 lbs Ground Turkey 5lbs dried Pineapple Diced 5lbs Dried Mango Diced 3lbs Dried Cherries 4oz Ground Corriander 2.5 oz Ground Cumin 4oz Ground Cinnamon 10 lbs Small Diced Yellow Onion 1lb Minced Garlic S&P to taste
1tbs Cinnamon 5 ea Star Anise
Bring to a simmer and cook for 10 minutes remove the anise and Blend thoroughly with immersion blender. Use sauce immediately so that it remains White and doesn’t begin to grey.
Rice Pilaf
12 lbs White Rice Divided into Pans 4gal Water 4lbs of Butter 2.5 lbs Chicken Base 5lbs Yellow Onion
Chill meat and fruit mixture and stuff each poblano with approximately 4.5 to 5 oz of prepared filling.
2.5 lbs Carrots 2.5 lbs Celery S&P to taste
Black Bean Puree
10 ea #10 Black Beans (5 ea Drained) 10 lbs Diced Bell Pepper 10 lbs Diced Yellow Onion
Add fortified chicken stock to rice and cook in steamer for 18 minutes.
2lbs Diced Jalapenos 1lb Chopped Cilantro 1.5 oz ground Cumin S&P to taste
Sautee Peppers, Onions, Jalapenos, once translucent add garlic and cumin cook for 2 minutes. Add beans bring to a simmer cook for 15 minutes add cilantro and salt and pepper Puree with an emersion blender till smooth.
LAOHU CAI SALAD
Christopher Moreno | Executive Chef | Embassy Suites Kansas City
Salad
24oz Sesame Oil 1.5 qt Soy Sauce 1lb Brown Sugar 4 oz Chinese Mustard 6oz Fresh Garlic 4oz Minced Ginger 1 qt Sweet Chili Sauce 1 gal Salad Oil Sesame Soy Dressing
4 cases Cucumber peeled and seeded (thin sliced) 2 cases Green Bell Peppers (julliened) 4 lbs Cilantro (coarsely chopped) 3 lbs Fresno Chiles (sliced for garnish)
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KABOCHA RISOTTO
Eric Kim | Kitchen Supervisor | Embassy Suites Portland
Ingredients
4 tbs Minced Onion 1 Yellow Onioon
1 Kabocha Squash 1 pack Arborio Rice 1 cup White Wine 4 qt Water 4 tbs Veg Stock Paste 1/2 c Heavy Cream 1/4 c Parmesan Cheese 2oz Olive Oil 1 Rosemry Spring Garnish: Charred Onion, Creme Fraiche, Fresh Dill, Frozen Peas Choice of Protein: Scallops reccommended
Instructions
Cut onion into small dice. Cut kabocha in half, take out seeds and peel until almost no greens. Leave 2 cups of kabocha into small-medium dice, and large dice rest of squash. 1. 2. Pour water in a pot and add veg paste. Bring it up to boil then let it simmer on low heat. Heat up pan, add large diced squash, salt, pepper and rosemary spring. Sauté for about 15 min with medium high heat, until cooked through. Discard rosemary. 3. 4. Put it in a blender, start slowly and speed up as you go. Adding water as needed until smooth puree texture. Add oil in a pan along with onions and garlic, sauté until onions are translucent, garlic until golden brown. Add 2 cups of small diced squash, cook lightly. 5. Add rice and toast lightly. Pour wine to deglaze then reduce. When wine evaporates, put in squash puree and cook for couple of minutes. 6. Keep adding veg stock with ladle little bit at a time until it’s about 80% cooked (taste as you go, season if needed and really look for that al dente texture). 7. 8. Take it off the sheet tray, spread it out and cool in fridge right away. For each portion (about 1c of Risotto) add cream to loosen it up and bring it to a boil, add cheese when it’s almost done. 9. Dry your protein with paper towels, season while heating up pan. Gently sear both sides and make sure to cook all the way. 10. 11. Plate in order of risotto, protein, charred onion, frozen peas, drizzle of creme fraiche, finish with fresh dill.
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JALAPEÑO MARGARITA
Mary Tansey | Assistant General Manager | Embassy Suites Montgomery
3 Jalapeño Coins muddled with Agave Syrup 2 oz. Ghost Tequila ½ oz. Orange Liqueur Freshly squeezed Lime Juice (shaken and strained over ice) Garnish: Salt & Tajin Rim Garnish: Jalapeño Coin with Lemon & Lime Wheels Ingredients
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THE GRINCH
Ashley Whitehead | F&B Manager | Embassy Suites DFW
Ingredients
1oz Bacardi Rum 1 oz Melon Liqueur 2 oz Pineapple Juice 1 oz Sweet & Sour Mix Fresh Strawberry Garnish Strawberry Real Red and White Luster
Instructions
1. Rim rocks glass with strawberry real & red luster. 2. Dust mixed with sugar.
3. Shake ingredients in tin with ice. 4. Strain over ice into rimmed glass. Skewer strawberry with top cut off and tip dipped in coconut cream and white luster dust mixed with sugar. 5.
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ORANGE CRUSH COCKTAIL
Elise Johnson | Front Desk Agent | Embassy Suites La Vista
Ingredients
2oz Orange Flavored Vodka 2oz Triple Sec ¼c freshly squeezed Orange Juice Lemon Lime Soda A few dashes of Orange Bitters Orange Slice for garnish
Instructions
1.Fill a rocks glass with ice. 2.Add vodka, triple sec, and orange juice. Stir to combine. 3.Top with lemon lime soda and garnish with orange slice.
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HONEY FRIED CHICKEN WITH 3 CHEESE MAC
4 cups Buttermilk 1 ¾ tablespoons Kosher Salt 1 ½ tablespoons ground Black Pepper 4 cups All Purpose Flour 2 tablespoons granulated Garlic Powder 2 tablespoons Onion Powder 1 tablespoon Red Pepper Flakes 1 cup Honey Honey Fried Chicken
Carolyn Smith | CheF&B | Embassy Suites Montgomery ¼ cup Butter 2 tablespoons Flour 1 ¼ cup of Milk 1 teaspoon Dried Mustard 1 teaspoon Paprika ½ teaspoon granulated Garlic Powder ½ teaspoon Onion Powder 2 cups grated Cheddar Cheese 1 cup grated Monterey Jack Cheese Chopped chives, Red Pepper Flakes and Chili Pepper for garnish 3 Cheese Mac
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KOREAN FRIED CHICKEN BAO BUNS Gladys Rangel | Executive Sous Chef | Renaissance Glendale
Tempura
Pickled Radish and Carrot
I box Kruztees Dry Mix 2 lbs Rice Flour 1 qt Potato Starch 6 tbsp Garlic Powder 6 tbsp Onion Powder
2 c Sugar 1 qt Water 2 c Rice Vinegar 2 c White Vinegar
4 Daikon 5 Carrots 4 tbsp Salt
Soda Water Salt/Pepper 20 lbs Chicken
Add the sugar to a large measuring cup or heatproof bowl, and then pour in the hot / simmering water to dissolve the sugar. Stir in the white vinegar and rice vinegar, and allow to cool to room temperature. 1. In a large bowl, add the daikon, carrot sticks, and salt, toss well, and let the vegetables sit in the salt for 15-20 minutes. 2. This draws the water out of them, making them crunchier after pickling. 3. Toss the vegetables again, then rinse under running water. Drain and gently shake off the excess liquid, then transfer the vegetables to the bowl of pickling liquid. Press the vegetables down into the liquid, cover the bowl, and refrigerate. Let rest for about 24 hours, up to 10 days 4.
Combine all ingredients except chicken and soda water in a large mixing bowl. 1. Slowly add the soda water until you reach desired consistency. 2. 3.Allow to rest 5 minutes (refrigerated). Filet your chicken breast into small 2oz pieces. Make sure they’re thin enough to cook fast and fit inside your bao buns. 4. Dip a chicken piece in the tempura, and fry until cooked thoroughly. 5.
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KOREAN FRIED CHICKEN BAO BUNS
2 c Gochujang 2 c Rice Vinegar 1 c Sesame Oil 3 c Mayo Gochujang Aioli
1 c Gochujang 3/4 c Rice Vinegar 1/2 c Sesame Oil 1/2 c Agave Agave Gochujang
Add all ingredients into a bowl and mix with whisk until all is well emulsified.
Add all ingredients into a bowl and mix with whisk until all is well emulsified.
To assemble your Bao Buns, get your steamer basket warm and ready to go. Steam buns until hot. Drizzle gochujang aioli onto your warm bun. Place the fried chicken between the bun. Top with the pickled radish and carrot. Drizzle agave gochujang and finish with micro cilantro. Assembly
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CEVICHE
Gladys Rangel | Executive Sous Chef | Renaissance Glendale
Ingredients
1 lb Rock Shrimp 1.5 c Lime Juice (fresh squeezed) 2 Lime Supremes
3 Orange Supremes 2 Lemon Supremes 2 Jalapeño I bunch Cilantro 1 English Cucumber Purple Daikon Radish Salt 4 oz Black Garlic 1.5 c Mayo 1 Lemon
Instructions
Combine all the shrimp with lime juice and salt to taste in a large bowl. Make sure the shrimp is fully submerged and let rest in the refrigerator for at least one hour until the shrimp are mostly pink. 1. Once shrimp is pink, strain the lime juice into a blender and add your cucumber, de- seeded jalapeño, and cilantro. Blend well. Taste and adjust as needed. 2. 3.Add the shrimp back into your now green base. Make a black garlic aioli by blending your garlic and mixing into your mayo with a squeeze of lemon juice and salt to taste. 4. For plating, place your shrimp base in a bowl. Finish with your supremes, thinly sliced purple daikon, and dollop the aioli throughout the dish. Garnish with micro cilantro and serve with warm tortilla chips. 5.
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BLACKBERRY COBBLER OLD FASHION
Brian Latten-Ford & Brittany Colley| F&B Director + Mixologist | Hilton Charlotte
While discussing this challenge, my team, and I were talking about how an old fashion, a very classic drink, seems to be very popular at our bar. We also talked about how cobblers were very popular in the south as we are always serving them on buffets. So we decided to experiment with different types of fruit that are used for cobblers. At first peach cobbler is the one that resonated with us, but it didn’t seem unique enough. We happened to run across some blackberries and the light bulb went off, this would serve to be the unique quality and experience that would take this drink to the next level. Not too bold and not sweet, it proved to be the one that would stand out from the rest. One of our esteemed mixologist. Brittany Colley, came up with the ingredients and handcrafted it, giving it a classic feel with a blackberry cobbler twist.
Ingredients
5 fresh Blackberries .5 oz Blackberry Real Puree 2 oz Four Roses small batch Half Orange 4 dashes of Angostura Bitters 4 dashes of Orange Bitters 2 dashes of Vanilla Extract Dash of Cinnamon
Instructions
1.Add blackberries, real blackberry puree, bitters, vanilla and cinnamon to mixing glass and muddle. 1.Add bourbon and squeeze of orange juice and stir.
2.Add ice and stir for 10 seconds. 3.Strain into glass over and ice cube. 4.Garnish with a cinnamon stick, orange peel and fresh blackberry.
Atrium Hospitality | Food & Beverage
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