RECIPE | Pesto Rosso by Chef Mark Jensen

Pesto Rosso with Lamb and puree Winter Root Vegetables

Pesto Rosso with Lamb and puree Winter Root Vegetables

From the Chef: "This is a food processor recipe that turns out a really delicious, briny, umami-packed pesto that accompanies grilled meats of any variety. If you want to practice your knife skills, it's also a nice 30 minutes or so spent at the cutting board." - Chef Mark Jensen of Middle Fork Kitchen Bar was the featured chef for the Fall Dinner {Seasons Series, 2015}

The Recipe:


8oz Raw, Whole Almonds                                                                                                                     

x8 Whole Garlic Cloves

2oz Fresh Rosemary

1T Balsamic Vinegar

1T raw sugar

1t Chili Flakes

x40 Oil-cured Black Olives

x20 Sundried Tomatoes

2T Capers

Salt & Pepper to taste

Extra Virgin Olive OIl



1. Toast Almonds, Cloves and Rosemary and chop roughly.

2. Pit Olives and chop roughly. Chop sun dried tomatoes.

3. Combine in food processor with all other items and mix.

4. Add salt and pepper to taste

5. Add Extra Virgin Olive Oil until consistency is to your liking. (less for a tight, grainy pesto - more for a looser sauce)


Foodie Tip: This can be used as a sauce on your meat of choice, or it makes for a great plate sauce garnish. Put sauce in a squeeze bottle and place finger over the end, let it drip out slowly.

RECIPE | Apple & Beet Galette by Chef Jason Ritchey

Apple & Beet Galette

Apple & Beet Galette

From the Chef: " I love making this recipe for people who say they don't like beets. The earthiness from the beets and the sweetness from the apples pairs really well together. It's just sweet enough and when paired with black walnut ice cream, you get a complexity of flavor that's really hard to find. " - Chef Jason Ritchey of The Village Idiot was the featured Chef for the Winter Dinner {Seasons Series, 2015}

The Recipe:


1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water
2 gala apples
3 red beets
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces


1.    In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)

2. Peel, halve and core the apples and beets and slice them crosswise very thinly. Keep the apples and beets separate from each other. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.

3. Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples and beets over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped pieces. Decoratively arrange the slices on top in concentric circles or in slightly overlapping rows alternating between apples and beets. Sprinkle the cinnamon sugar evenly over the and dot with the pieces of butter. Fold the pastry edge up and over the slices to create a 1-inch border.

4.   Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples and beets are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature with black walnut ice cream.


Foodie Tip : Galette is pronounced gal * lette or (Ga-Let) and means a 'flat round cake of pastry or bread'.

The Seasons Series

The 2015 CHEW dinner series has been a huge success! While we still have the final dinner left, we have been overwhelmed with support, love, and food from the first three dinners. We cannot thank everyone enough, from the bottom of our bowls for coming out and dining with us. We wanted this series and these dinners to feel like you were dining with 100 of your closest friends - as if you were joining us at our house. Laid back and fun, while exploring new foods and drink from Chef's you maybe hadn't dined with before. We wanted to explore different neighborhoods and talk about topics related to those areas - and we did that, and so much more! The 'Seasons Series' has been a huge success, and we have no doubt we will close out the series with a bang in November! See you soon, in the Distillery District!! #kaleyeah #chewdinner #farmtotable