RECIPE | White Devil Sauce by Chef John Foster

From the Chef: "This is an old English sauce commonly used for cold game and pork dishes. The ingredients source back to proprietary sauces made in the mid 1700’s and incorporate a large amount of acid(vinegars) and salt (anchovy). Harvey sauce which is no longer available employs dried beetle shell as a coloring agent for its appearance. We have thankfully updated the entire sauce to balance the flavors more closely."  Chef John Foster was the featured Chef for the September Dinner Series | Euro Tour 2016

The Recipe:


1 teaspoon Dijon

1 teaspoon rinsed and mashed anchovy

1 teaspoon cider vinegar

1 teaspoon sorghum

1 teaspoon Worcestershire

1/2 teaspoon soy

cracked black pepper to taste


The original Harvey sauce had soy, cayenne and sometimes turmeric in it. We’ve added black pepper for a clean bite, you may add other sources of heat to get a different finish. The important thing is to balance the acid, the salt, the sweetness, the bitterness and the heat so that it compliments what is sure to be a rich and deeply savory roast pork.

Blend all the ingredients together except the cream. Whip the cream to stiff peaks without turning it into butter and gently fold it by small amounts into the spice mixture. Taken alone the spice mixture would be too strong. By folding in the cream you smooth out the tart and salty side and provide a richness that is often created by mayonnaise. Depending on your tastes you may not use all the cream. You can serve this on cold or warm meats and fish, or spoon it over the slices and brown under a broiler as a glaze.

Foodie Tip: This went very well with dark beer. Try West Sixth Amber (if available), or Guinness.


RECIPE | Chilled Carrot & Orange Soup by Chef Cameron Roszkowski

From the Chef: "Chilled soups are perfect for hot Summer days!" Chef Cameron Roszkowski teamed up with Chef Mark Wombles for the July Dinner Series | Euro Tour 2016

The Recipe: (yields 2.5 gallons of soup)


200 g unsalted butter

250 g shallot, peeled, thinly sliced

50g peeled garlic cloves

100 g thinly sliced ginger

2000g carrot, medium chopped

2 oranges, zested

4000 g ice water

2700 g bottled carrot juice

700 g orange juice, freshly squeezed and drained

salt and white pepper, to taste

(shaved radish, fresh chervil and crème fraiche to garnish)


Melt butter in a large soup pot. Add the shallots and a pinch of salt, sweating the until they are very soft and translucent. Add the garlic cloves and ginger to a sachet and then put in the butter to flavor. Add the carrots and cook for about five minutes. Add the orange zest and the carrot juice, bring the soup to a boil and then reduce to a simmer. Cook for about one hour or until the carrots are extremely tender. Remove the sachet with the garlic and ginger (discard). Puree the soup in batches with a vitamixer, add seasoning as you go. Strain the soup through a chinois into another container. Add the ice water (it may look very thin as it is still very hot, but will thicken as it cools), add orange juice to finish and then re-season. Reserve for upto three days.

Foodie Tip: This is what Sachet means, and this is what a Chinois looks like. :)


RECIPE | Kentucky Croque Madame by Chef Jeremy Ashby

From the Chef: "All my happiest moments are centered around cooking, food and being with family. I love how it brings people together, food has a language of its own. And who doesn't love a geeked out, super bad-ass French gilled cheese... it's ooey and gooey!" Chef Jeremy Ashby was the featured Chef for the March Dinner Series | Euro Tour 2016

The Recipe:


2 pieces of Corn & Rye leavened bread

Slices of local Country Ham (as many as desired)

Bourbon Mustard (we like the spread from Wallace Station)

Kentucky White Cheddar Mornay Sauce (recipe below)

1 local, farm fresh egg

Black Truffles


Greens for garnish (parsley, sprouts, etc) 




Mornay Cheese Sauce - melt 2 1/2 tablespoons of butter in a medium saucepan. Add three tablespoons of flour and stir constantly until the roux is yellow and frothy. Slowly whisk in 2 cups of warm milk, continue to whisk until the sauce thickens and comes to a boil. Reduce the sauce to a simmer and season with 1/4 teaspoon salt, 1/8 teaspoon white pepper, and a pinch of nutmeg, let this simmer for 2-3 minutes. Then stir in 2 ounces of grated local cheese (of your desire). [If the sauce seems a little thick, stir in a little more milk]

Sandwich - In between two slices of bread, spread Bourbon Mustard and layer Country Ham to preference. Cover with Mornay Cheese Sauce, and top with fried egg. Sprinkle truffles and pickles, add greens for a garnish.   

Foodie Tip: Croque Madame is French for Hot Ham & Cheese.


RECIPE | Ribollita by Chef Kate Horning

Ribollita with Tuscan Kale, local olive oil and fresh crusty bread

From The Chef: "I like to slow down and savor my foods, which is why I like this hearty soup served with a great red wine! Try Sante Cellars Barrel 12 and enjoy this dish on a cold night! Chef Kate Horning was the featured Chef during the January Dinner Series | Euro Tour, 2016

The Recipe:


2tbsp. Olive Oil

1 medium yellow onion, roughly chopped

2 celery stalks, roughly chopped

2 whole carrots, roughly chopped

1/2 tsp Celtic Salt

4 cloves of garlic, sliced

2 Yukon gold potatoes. diced

1 tbsp. tomato paste

1/2 tsp red pepper flakes

1/2 cup dry white wine (try Chiller 32)

1 spring fresh rosemary

6 sprigs fresh thyme

2 bay leaves

1 parmesan rind

2 tbsp. size chunk parmigiano reggiano

4 cups of water

1 vegetarian 'not chicken' bullion cube

1 can organic cannellini beans, drained and rinsed

1 bunch Tuscan kale, sliced into ribbons

fresh parsley for garnish



In a heavy bottomed pot add olive oil, onion, celery, carrot and a pinch of salt. Cook for five minutes and stir in garlic and diced potato. Cook that mixture for about 8 minutes stirring occasionally. Add in the tomato paste and red pepper flakes and incorporate. Once the tomato paste becomes fragrant deglaze the pot with 1/2 cup of dry white wine. Add the thyme, rosemary and bay leaf followed by the parmesan rind, parmesan chunk and a can of diced tomatoes. Add 4 cups of water and a stock cube and bring to a boil, simmer for about 30 minutes until potatoes are tender. Add the white beans and kale ribbons, simmer another 20-25 minutes. Taste and adjust seasonings. Finish with good olive oil, a pinch of celtic salt, fresh parsley and good crusty bread for dipping! 

Foodie Tip: This soup is a best served (in our opinion) on a frigid cold day. Want to add a little extra? Try adding a glass of red wine.