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We are so fortunate to be part of a wonderful and supportive community of inspired chefs, educators, and world-class restaurants. I thank the chefs who created the following works of art, enhancing my humble offerings. I appreciate that they shared their time and talent, and especially, their recipes!

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Asparagus Salad wih Hazelnut-Ginger Splash
Beet Salad

Caprese Salad
Ghost Hot Sauce
Ginger Ice Cream
Peas and Carrots Sandwich
Penne with Swiss Chard Pesto and Pancetta
Red Butter and Green Oakleaf Salad with Miso-Tahini Dressing
Tomato Soup
White Tomato-White Beet Soup

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Mark Picone Culinary Studio
Mark Picone, Chef–Artist
Asparagus Salad with Hazelnut-Ginger Splash

Asparagus Salad with Hazelnut-Ginger Splash

Serves 4

Ingredients:
Salad greens: red oakleaf lettuce is used here
Micro Green selection: red-veined sorrel is used here
Selection of garnish: white asparagus*, roasted gold cherry tomatoes
*May be substituted with green asparagus (blanched and cooled). In this recipe, white asparagus is preserved and available through Mark Picone Culinary Studio.

Splash:
2 oz hazelnuts, toasted (skins removed), finely chopped
1 shallot, small, peeled and minced
2 tsp Dijon mustard
2 tsp ginger, fresh, peeled, finely minced
2 tbsp Minus 8 Icewine vinegar*
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
Blend ingredients together and correct seasoning as desired.
*Minus 8 vinegar is produced in St. Catharines, Ontario, and is available through Mark Picone Culinary Studio. It may be substituted with fine wine vinegar.

Assembly:
Place 3 pieces of asparagus on plate and garnish with salad greens and roasted tomatoes.
Arrange micro greens on top and just enough dressing to glaze the leaves.
Enjoy!

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Inn on the Twenty
Jason Williams, Executive Chef
Roasted Beet Salad

Beet Salad

Ingredients:
2 pounds assorted medium beets
1/3 cup bottled balsamic vinaigrette
Salt and pepper
1/2 cup chopped hazelnuts, optional
Garnish: fresh parsley leaves, shaved radish, pea shoots, micro greens

Preparation:
1. Preheat oven to 400°. Divide beets between 2 large pieces of heavy-duty aluminum foil; drizzle with balsamic vinaigrette, and sprinkle with desired amount of salt and pepper. Seal foil, making 2 loose packets.
2. Bake at 400° for 45 to 55 minutes until fork-tender.
3. Let cool 1 hour in packets, reserving accumulated liquid.
4. Bake hazelnuts at 400° in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant.
5. Peel beets, and cut into slices or wedges. Arrange beets on a serving platter or in a bowl. Drizzle with reserved liquid or balsamic vinaigrette, and sprinkle with hazelnuts, if desired. Garnish with fresh parsley, pea shoots and micro greens.

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Son of a Peach Pizzeria
James Macleod, former Executive Chef
with Mario Curran
Caprese Salad

Tomato Salad

Ingredients:
Vine-ripened, organic heirloom tomatoes from Pear Blossom Orchard, Grimsby Market
Buffalo mozzerella cheese from Grills Cheese, Grimsby Market
Fresh basil
Balsamic glaze (From allrecipes.com: Mix 2 cups balsamic vinegar with 1/2 cup brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Cool and refrigerate unused portion.)

To make the salad, cut tomatoes of various colours, sizes and flavours into wedges. Place on serving plates with chunks of cheese and basil leaves. Drizzle with balsamic glaze.

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Inn on the Twenty
Steven Davison
Ghost Pepper Hot Sauce (aka Steve's Death Sauce)

Hot Sauce

Ingredients:
For the Fermented Pepper Mash:
Ghost peppers (at least 1lb)
Kosher salt (3% weight of peppers)

For the Sauce:
Fermented Pepper Mash
½ cup white wine vinegar (per 1 cup of pepper mash)
½ tsp. mustard seeds
½ tsp. black peppercorns
½ tsp. fennel seeds
½ tsp. coriander seeds
Zest of 1 Lime
1-2 chipotle peppers in adobo
2 tsp agave nectar (or other sweetener)
1 clove garlic minced

Preparation of Pepper Mash:
-Wearing gloves, wash, destem, and half all the ghost peppers (discarding any black seeds, or spots).
-Place in a non reactive bowl, and add the salt. Using a large wooden spoon or potato masher, crush the peppers up with the salt (trying to keep the peppers intact, best as possible).
-Let sit overnight at room temperature lightly covered with a towel.
-Transfer the peppers (they should have gone down in volume, and released some water) to a jar, or fermentation crock. Weigh down the peppers with a bag of rice, beans, or lentils (make sure bag is tightly sealed!). The peppers should be submerged in their own juices, add water to ensure of this. Loosely put lid on jar (you want some air to escape).
-Store jar in a cool, dark place that is not the refrigerator (a cool basement, or under the sink are ideal). Let it sit to ferment for 7-10 days. By the end of this your peppers should have a nice sour smell (not like vinegar).
-Once the peppers are done fermenting, remove the weight, and set aside.

Preparation of Hot Sauce:
-In a sauce pan add the vinegar and other spices and flavours (you may add whatever other flavours you wish). Reduce by half, and chill.
-In a blender add the fermented pepper mash, and vinegar reduction. Blend until smooth. (Be careful this will be very spicy, do not get in eyes, or on your skin).
-Put the sauce into jars or bottles and store in fridge. It will keep fresh for about a year. Use sparingly.
*If less heat is desired use more vinegar. Note that you will lose some of the fruity flavours of the fermented peppers, and have a runnier sauce.

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Mark Picone Culinary Studio
Mark Picone, Chef–Artist
Red Butter and Green Oakleaf Salad with Miso-Tahini Dressing

Red Butter and Green Oakleaf Salad with Miso-Tahini Dressing

Serves 4

Lettuce selection: variety of red and green, washed
Selection of garnish: mouse melons, roasted white (Hakurei) turnips, heirloom tomatoes, shaved red peppers, popcorn

Dressing:
2 tbsp tahini
1 tbsp miso
1 tsp tamari
1/4 cup water
3 tbsp extra virgin olive oil
1/2 tsp sesame oil
1 tsp cider vinegar
1 tbsp honey

Blend ingredients together and correct seasoning as desired.

Assembly:

Toss the garnish (melons, turnips, tomatoes, peppers) with a small quantity of dressing. Arrange on plate and place lettuce leaves on top.
Drizzle with remaining dressing and top with popcorn.
Enjoy!

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Inn on the Twenty
Jason Williams, Executive Chef
Ginger Ice Cream

Ice Cream

Ingredients:
4 large egg yolks
1/2 cup sugar
1/4 cup coarsely grated peeled fresh gingerroot
2 tablespoons water
2 cups half-and-half
1 cup heavy cream
1 teaspoon vanilla
1/2 cup crystallized ginger*
*Available at some supermarkets and specialty foods shops, or try the recipe that follows below.

Preparation:
In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

Candied Ginger

Ingredients:
1/2-pound fresh ginger, peeled. Pear Blossom Orchard has organic fresh baby ginger available in the Fall.
Water
1/2-pound sugar, plus additional sugar for tossing the cooked ginger slices

Directions:
1. Slice the ginger into 1/8 inch thick slices using a mandolin or a sharp knife. The slices should all be the same thickness so they cook evenly.
2. Put the sliced ginger into a pot on the stove and pour in enough water to just cover the ginger. Bring to a boil, then reduce heat and allow to simmer for about 45 minutes until most, but not all, of the liquid has cooked off (you want about 1/4 cup of liquid to remain).
3. Add the sugar to the ginger slices and remaining water. Bring to a boil, and then reduce heat to a simmer. Allow to cook, stirring occasionally, for about 20 minutes.
4. Drain the ginger slices over a colander, reserving the ginger syrup for another use.
5. Spread the wet ginger slices out on a cooling rack set over waxed paper. Sprinkle one side of the slices with organic sugar. Allow drying for a few hours, then turning over and sprinkling the other side with sugar.
6. Once sprinkled with sugar and completely dry, the slices will keep in an airtight container for several months.

* For the photo, the candied ginger wan't added to the custard during freezing, but was used as a garnish.

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Bench Kitchen
Steven Bonin, Owner/Chef
Peas and Carrots Sandwich

Peas and Carrots Sandwich

Ingredients:
Fresh, artisanal sourdough bread from Bench Kitchen
House made hummus from Bench Kitchen
Honey glazed carrots, recipe follows
Fresh organic pea shoots from Pear Blossom Orchard, Grimsby Market

To create the sandwich, spread a generous amount of hummus on two slices of bread. On one, layer glazed carrots and pea shoots (whole or bite-sized pieces), top with the second piece of bread!

Bench Kitchen: Great Food. Healthy Food. Done Right.

Honey Glazed Carrots:
1 pound carrots
1/2 cup apple cider vinegar
2 tablespoons honey from Rosewood Estates Winery
1 teaspoon sea salt

Directions:
-Slice carrots. Boil till al dente (still firm), drain.
-Mix with vinegar, honey, and salt.
-Bake for 5 - 8 minutes at 375°, then cool.

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Beamsville District Secondary School
Hospitality and Tourism Program
Anthony Zilic with Teacher/Chef Claudio Marchese
Penne with Swiss Chard Pesto and Pancetta

Penne with Swiss Chard Pesto

Recipe serves 4

Ingredients:
400 grams penne rigate pasta
1/2 cup pancetta, diced
2 shallots, finely diced
1 garlic clove, finely chopped
salt and pepper to taste
1 tbsp. olive oil

For the pesto:
2-3 bunches washed Swiss chard, shredded
3 tbsp. pine nuts, toasted
1/4 cup fresh basil, chopped
1 pinch salt
1 pinch black pepper
1/4 cup freshly grated Parmigiano Reggiano cheese
3 tbsp. freshly grated Pecorino Romano cheese
1/4 cup olive oil

Directions:
1. Combine the olive oil and diced pancetta in a 12 to 14-inch saute pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).

2. Add diced shallots and garlic and saute slowly, careful not to burn the garlic. Add shredded Swiss chard, salt and pepper, cook and stir until the chard is wilted and tender, about 5 minutes. Set aside to cool to room temperature.

3. In the bowl of a food processor, combine the cooked Swiss chard, basil, and pine nuts. Pulse and chop until almost blended. With the food processor running, drizzle in the olive oil until combined. Add the grated cheeses and pulse a couple times just to combine. Season to taste with salt and pepper.
(See below for an alternate method without a food processor.)

4. Bring 5 litres of water to boil in a large pot, and add 2 tablespoons salt. Cook the penne in the boiling water until just al dente. Drain the pasta and transfer it to a large bowl. Add the pancetta, Swiss chard pesto and toss well to coat. Garnish with shards of Parmigiano Reggiano cheese. Serve with additional Parmigiano Reggiano at the table.

Mortar and Pestle Technique:
In a large stone mortar, place pine nuts, basil, and cooked Swiss chard mixture and grind with a pestle until paste. Add cheeses and drizzle in olive oil until combined. Season to taste with salt and pepper. Continue with step 4.

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Son of a Peach Pizzeria
James Macleod, former Executive Chef
with Marielle Lacea
Tomato Soup

Tomato Soup

Ingredients:
1 onion
1 large carrot
1/2 head of celery
1 tbsp minced garlic
1/2 cup red wine
1 litre vegetable stock
1 can tomatoes or 2 pounds vine-ripened organic tomatoes from Pear Blossom Orchard, Grimsby Market
1 bunch basil
salt and pepper to taste
Optional: 1 tbsp Sriracha, 1 tbsp Lee and Perrins Worcestershire Sauce

Directions:
-Chop onions, carrots and celery, and cook till tender. Add minced garlic.
-Deglaze with red wine once vegetables start to stick to the pot.
-Add canned tomatoes (or peeled and seeded vine-ripened tomatoes), soup stock and herbs.
-Simmer for half hour. Blend soup with an immersion blender.

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Root 8
Johna McColl, Owner/Chef
White Tomato-White Beet Soup

White Tomato-White Beet Soup

Ingredients:
6 medium to large white heirloom tomatoes*
4 small to medium white beets*
2 large cloves of garlic
1 large white Spanish onion
1 litre organic vegetable broth (Pacific)
2 cups water
2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp nutritional yeast
1 vegetable low sodium boullion cube (Herbamare)
2 cans coconut cream (not milk), reserve till broth is prepared

Directions:
-Wash and quarter tomatoes; wash, peel and quarter beets; coarsely chop garlic and onion.
-Bring ingredients (except coconut cream) to a boil. Cover and simmer 25-30 minutes until beets are soft.
-Add coconut cream. Mix, then blend with a Vitamix or immersion blender (high speed blender).
-Strain through a sieve for a smooth, creamy texture.
-Season to taste. Bring to a low simmer and serve.
-Garnish with red amaranth micro greens*.
-Optional: Add 1/4 white habanero hot pepper* to soup if you like a little bite to it.

* available seasonally from Pear Blossom Orchard, Grimsby and Beamsville Farmers' Markets

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