. 
Robert Brown - Executive
Chef
Driven by his passion
for the culinary arts since
studying at the "Culinary
Institute of America" ,
Chef Robert Brown
has steadily elevated
and broadened his
knowledge of fine cuisine
while working in
renowned restaurants
under nationally
acclaimed chefs.
Roasted Red Beet and Celery
Root
Tower with Creamy Herbed
Vinaigrette
Ingredients:
(4 servings)
1) 2 large Beets
2) 2 pieces Celery Root
3) 1 tbs. chopped Herbs
4) 1 tbs. Mayo
5) 1 tsp. Sherry Vinegar
6) 1/2 cup Cream
7) 1 tbs. roasted Garlic Oil
8) 1/2 lb. of Mache Salad Greens
9) Salt and Pepper to taste
Preparation:
The main Item
1) First, roast beets in a 350 degree
oven until soft. This will take about 30 to
40 minutes.
2) While beets are cooking, peel and small
dice the celery root.
3) In a saute pan, heat 3 tablespoons
of oil and cook the diced celery root.
4) Lay the beets and celery root on a
sheet tray to cool.
5) Once the beets are cooked and cooled,
peel and slice them 1/3 of an inch
thick.
6) Next, cut 16 four-inch circles with
a cookie cutter and place aside.
The Dressing
1) Whisk together the mayo, vinegar and
garlic oil until smooth.
2) Fold in the chopped herbs and season
with salt and pepper.
3) Fold the mixture into the cooled diced
celery root and cover until needed.
The Assembly
1) On a small plate place a 4 inch in
diameter and 4 inch high ring.
2) Then place on beet on the bottom of
the ring and add 2 tablespoons of the
celery root mixture
on top.
3) Continue alternating until you get
4 beets.
4) Gently pull ring up from the tower
of beets and celery root.
5) Garnish with Mache Salad and serve.
Rockfish Steamed in Parchment,
with Rapini, Cherry Tomatoes,
Fennel, Olives and Basil
Ingredients:
(4 servings)
1) 4 Rockfish Fillets - 7 oz.
2) 1 cup Fennel - sliced
3) 2 cups Rapini
4) 1 cup Cherry Tomatoes
5) 1/2 cup Olives
6) 1/2 cup Julienned Basil Leaves
7) 4 cups Fish Stock
8) 1 cup White Wine
9) 4 sheets Parchment Paper
10) Salt and Pepper to taste
11) 4 tbs. Olive Oil
Preparation:
1) Preheat oven to 350 degrees.
2) In the center of each piece of paper,
divide all the ingredients equally.
3) Fold over the paper to make a sealed
envelope.
4) Place on a large sheet pan and place
in an oven for 10 minutes.
5) Once cooked, cut a cross in the top
with scissors and peel open the paper
releasing steam.
6) Lift out fish and place in a large
bowl.
7) Spoon out vegetables and broth ladling
over the fish.
Fettuccini with Braised Duck,
Black Trumpet
Mushrooms, Fresh Herbs and
Duck Reduction
Ingredients:
(6 servings)
1) 1 1/2 lb. Duck Leg - cooked and shredded
2) 2 lbs. fresh Fettuccini Pasta
3) 1 Shallot - sliced
4) 1 tbs. chopped Herbs
5) 3 oz. Port Wine
6) 1 cup Duck Stock
7) 1 tbs. fresh Shallots
8) 2 tbs. Parmesan Cheese
9) 2 tbs. Olive Oil
10) 1 tbs. chopped Parsley
Preparation:
1) Heat 6 quarts of water and 2 tablespoons
of salt in a large pot.
2) While water is getting hot, in a large
saute pan add 2 tablespoons of oil and
heat on a medium
flame.
3) Add shallots until lightly brown.
4) Next add duck and deglaze with the
port wine. Then add the herbs and duck
stock and cook
until half reduced.
5) While duck is simmering, add the fettuccini
to the boiling water in the other
pot. It
will take 3 minutes for the pasta to be al dente.
6) Once the pasta is cooked, add to the
duck reduction. Then add the cheese,
olive oil and
fresh parsley.
7) Toss on high heat.
8) Place in a large pasta bowl.
