Featured Recipes:

• Crab Rissoto
• Mint Polenta
• Lamb Demi-Glace for Home
• Pistachio Crusted Rack of Lamb

Ingredients:
1/4 cup Extra Virgin Olive Oil
1 Medium Onion - diced
1 Celery Stalk - diced
2 1/2 cups Arborio Rice
2 lbs Crabmeat
3/4 cup Parmesan Cheese - grated
5 cups Chicken Broth
4 Garlic Cloves - minced
3/4 cup White Wine
1 cup Heavy Cream
To taste Kosher salt and white pepper

Method:

1. Sauté the onion, celery and garlic in olive oil until soft and translucent.
2. Add the rice and mix well until it is coated with oil. Do not brown.
3. Add the wine and stir constantly over medium heat until all liquid is evaporated.
4. Add enough broth to cover the rice and continue to stir until the liquid is absorbed.
5. Keep adding more broth a little at a time, while constantly stirring until the rice is done. Do not boil! The rice will break up and become mushy.
6. Once you have adjusted the seasonings - blend in the crabmeat. Save a little crabmeat for garnish.

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Ingredients:
1 cup Cornmeal
1 cup Cold water
1 tsp Salt
3 cups Boiling water
1 cup Parmesan Grated
1/4 cup Mint - fresh  minced
1 T. Mint Jelly

Method:

1. In a mixing bowl combine corn meal, cold water and salt.
2. Bring the remaining three cups of cold water to a boil and stir in the cornmeal mixture.
3. Bring the mixture back to a boil while stirring constantly.
4. Reduce heat to a simmer and stir in cheese. Let the mixture simmer for 15 to 20 minutes; stirring frequently.
5. Add the mint jelly and fresh mint.
6. Serve immediately or spread the mixture into a greased loaf pan and refrigerate at least four hours.
7. Once the polenta is set, you may cut into desired shapes and re-heat in a frying pan with clean oil.

Yield: 4 servings 

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Ingredients:
2 Veal Bones, don't use beef
1/2 Onion
1/2 Celery Stalk
4 Garlic Cloves, crushed
2 oz. Tomato Paste
2 Rosemary Sprigs
1 oz. Vegetable Oil
Water, enough to cover bones
1/2 Carrot
1 Bay Leaf
1 tsp Black Peppercorns
1 cup Cabernet Sauvignon
1/2 bunch Parsley Stems
Salt and Pepper, to taste

Method:

1. Heat oven to 350 Degrees. 
2. In a heavy duty roasting pan, add oil and lamb bones/scraps to the oil and stir.
3. Roast the bones in the oven until golden brown, about 1.5 hours.
4. Add the carrots to the pan and roast with the bones until nearly caramelized. 
5. Then add the onions and celery. Cook with the bones until caramelized.
6. Stir in tomato paste and lightly brown the paste.
7. Remove the pans from the oven and pour the bones into a stock pot large enough to fully cover the bones by about 6 inches with water.
8. De-glaze the roasting pan with the red wine, and pour this mixture into the stock pot with the bones.
9. Add all the rest of the ingredients to the pot, except the salt.
10. Bring the stock to a boil and turn down to a simmer.  Simmer the bones for six hours to extract the flavor from the bones.
11. Skim the top of the stock often to remove any scum floating to the top.
12. Add additional water to the stock as needed to prevent the water level from going below the bones, keeping it several inches above the bones.
13. After the stock has simmered for six hours, remove it from the heat and strain it through a fine strainer, or cheesecloth. 
14. Add the stock to another pot and simmer the stock, reducing it, until it coats the back of a spoon.  Adjust the flavors with salt and pepper if needed.

Yield: About 4 cups

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Ingredients:
1 Rack of Lamb - frenched 8 bones
1/2 cup Olive Oil
1 sprig Minced rosemary
1 T. Crushed juniper berries
1 T. Kosher salt
1 T. Crushed black peppercorns
1 T. Minced Garlic
1/2 cup Cooking oil
2 T. Dijon Mustard
1 cup Pistachios coarsely crushed

Method:

1. Preheat oven to 350 degrees. 
2. Combine ingredients from olive oil to minced garlic.
3. Add lamb rack and marinate at least 4 hours.  Remove lamb from marinade.
4. In a heavy sauté pan, add the oil and bring the heat to medium high.
5. Sear the lamb on all sides. Remove from heat.
6. Once cool enough to handle, cover exposed bones with aluminum foil.
7. Spread Dijon mustard over the seared fat side of the lamb.
8. Dip the lamb into the ground pistachios and press into mustard.
9. With pistachio crust facing up, roast in oven at 350 degrees for 45 minutes or until the internal temperature of lamb has reached 140 degrees.
10. The pistachio crust may need to be covered with foil to prevent it from browning to quickly.
11. Once cooked to temperature, pull from oven and let rest for 5 minutes.
12. Holding bones in a vertical position, slice between each bone.
13. Serve with mint polenta and lamb demi glace.

Yield: 2 servings

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  Chef Ferrier's early experience led him to perform kitchen magic.