Private Event Friday, 20 June 2025
Roasted Blackberry Tenderloin
Twice Stuffed Baked Potato
Mixed Berry Salad
Creme Brule
Mixed Berry Romaine Salad
Servings: 2 servings
INGREDIENTS
4 cups chopped romaine
1/4 cup blueberries
¼ cup raspberries
2 oz slice strawberries
1/4 cup parmesan
1/4 cup walnuts
INSTRUCTIONS
Prepare the recipe for homemade poppy seed dressing.
In a bowl add the spinach, blueberries, raspberries, strawberries, cheese and walnuts.
Drizzle salad with the homemade poppy seed dressing. Gently toss to combine and serve
immediately.
Poppy Seed Dressing
Servings: 2 servings
1½ Tbsp balsamic vinegar
2 oz olive oil
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp mayonnaise
1/2 Tbsp honey
1/2 tsp poppy seeds
Salt and pepper
Whisk Balsamic vinegar, oil, Dijon mustard, mayo, honey, poppy seeds, salt, pepper, and minced garlic.
whisk dressing vigorously until ingredients are combined.
Twice-Baked Loaded Potatoes
2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled yield: 2
Preparation
Preheat the oven to 400˚F (200˚C).
Rub each potato with 1 teaspoon of oil and prick the top with a fork.
Place the potatoes on a rimmed baking sheet and bake for 1 hour.
Transfer potatoes to a cutting board and cut in half.
Using a spoon, gently scoop out the inside flesh of the potatoes into a potato ricer and transfer to a medium bowl. Reserve the skins.
Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine.
Use a spoon to transfer the potato mixture back into the scooped out potato skins.
Bake for 10 minutes.
Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
Top with sour cream, bacon, and the remaining scallions.
Beef with blackberry sauce
Yield 2:
Beef tenderloin
Salt and pepper
oil
Blackberry Sauce
1/2 cup red wine
1/4 cup roasted blackberries
2 Tablespoons blackberry jam
¼ cup beef stock
2 tablespoons butter
Season Beef with salt and pepper. In a pan over medium high heat, add oil and beef. Cook until desired internal temp is reached.
Remove from pan and add red wine, roasted black berries, beef stock and reduce down by half. Add butter and swirl to melt. Once melted turn heat off and serve on beef.
Classic Crème Brûlée
yield: 8 servings
4 cups heavy whipping cream
8 large egg yolks
½ cup sugar
2 tablespoons real vanilla extract or vanilla bean paste
½ teaspoon lemon zest
¼ teaspoon fine sea salt
Granulated sugar for Brûlée crust
Preheat oven to 325 degrees
In a small mixing bowl, add egg yolks and beat well, whisking until yolks turn a pale yellow color.
In a Medium saucepan, combine sugar and cream and heat on medium until mixture is approximately 170-180 degrees but do not boil. When steam begins to rise and small bubbles begin to form around the rim of the pan, turn off heat. Move bowl of yolks up against saucepan to limit spillage. Scoop 4 oz of hot liquid with a ladle and drizzle it into yolks while whisking it in. Add another ladle full being sure to whisk as it is poured to prevent eggs from cooking, gradually increasing speed. Repeat until ¾ of liquid has been added and bottom of bowl is hot. Return egg and cream mixture to saucepan and whisk to combine.
Strain mixture through a fine-mesh sieve into a large measuring cup. Pour 4oz into each ramekin and set in roasting pan. Top off each ramekin with remaining custard. Fill roasting pan with 1 inch hot water around ramekins and place on oven rack in upper 1/3 of oven. Bake for 30-40 minutes, until custard is firm but jiggles when shaken. Remove from water bath and set on cooling rack for 15 minutes, then transfer to cooler to chill.
Sprinkle top of each baked custard with granulated sugar and using a torch, broil sugar until medium brown and bubbling. Let stand 3 minutes for candy crust to harden and serve.
