This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate the ingredient!

 

While technically a berry because they contain seeds, chilis are better know for their spicy flavor. Originally from South and Central America, chilis are now grown in warm climates around the world and have become a staple in many cultural diets.

 

Chilis are often added to dishes to provide a boost of flavor and varying level of spice. Did you also know that chilis help boost your immune system? Chilis have a significant amount of Vitamin C – even more than oranges! Spicy foods are also shown to reduce inflammation and decrease your chances of getting heart disease.

 

Below is a Dried Chili Salsa recipe that is perfect for multiple uses – enjoy as a dip or use as a topping for your favorite dishes.

Dried Chili Salsa

Ingredients

  • 18 each dried chipotle
  • 4 each dried ancho
  • 5 cloves whole garlic
  • 1 cup white wine vinegar
  • 1 cup lime juice
  • 3/4 cup grape seed oil
  • 1 cup sugar
  • 1 TB salt

Method

  • Over an open flame, charr the chilies till black and allow to cool. Once chiles have cooled wear gloves deseed and stem all chilies taking care not to rub your eyes or skin.
  • Place cleaned chilies into blender with all remaining ingredients. Blend till all ingredients are thoroughly incorporated and completely smooth. Season to taste.
  • Store under refrigeration for up to two weeks using as a condiment on your favorite taco

At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Chef Joe Bachman’s Seared Scallops with Butternut Risotto

About the Menu

Seared Scallops with Risotto, Roasted Butternut Squash. It’s delicious and if you par cook the risotto the night before then it will be super quick to make on Valentine’s Day. For an easy salad, I would pick up an arugula salad from the market paired with a balsamic vinaigrette. For dessert, I think something with dark chocolate is a good pairing. Brownie ala Mode is always a hit and easy.

Seared Scallops with Butternut Risotto & Ricotta Salata

 
Ingredients
    • 1# sea scallops
    • 3 C arborio rice
    • 1/4 small spanish onion, diced
    • 1 clove garlic chopped
    • 1/2 C white wine
    • 3 qt vegetable broth (can use chicken stock too, or even water if neither is on hand)
    • 1 butternut squash (the bulb will be roasted and pureed and mixed in with the risotto. The upper part will be small diced and roasted)
    • 2 T pumpkin seeds, toasted
    • 1.5 C ricotta Salata cheese (grated)
    • 1 small bunch of chives (shaved)
    • 2 T mascarpone
    • 3 T butter
    • 6 sprigs thyme
    • 1 lemon
Instructions
  1. Bring Veg stock to a simmer in a pot.
  2. Clean the scallops. Pull the small connector muscle off, and rinse if needed to get any sand off then pat dry with paper towel and lay out on a sheet tray.
  3. Start the risotto. Sweat out the onions and garlic in olive oil until translucent, then add the arborio and toast for 1-2 minutes. Add white wine, let cook 2 min, then add your stock just enough to cover the rice and simmer. Ladle more stock in as needed.
  4. Cook the risotto to about 80 percent doneness. Should still have a little bite to it, then pull it out and lay it out flat on a plate or sheet tray, making sure to spread it out as thin as possible so it cools quickly, then place in refrigerator. This can be done up to 3 days in advance.
  5. Next take your butternut squash, separate the top and peel then small dice. Roast in the oven with olive oil, salt, and pepper until cooked and nice caramelization, approximately 18 min at 350 degrees. Take the bottom bulb of the butternut and split in half, scoop out the seeds, and set on sheet tray flesh side down, season with salt and pepper and roast at 350 until flesh is soft enough to scoop and puree. Remove from oven, let cool, scrape out flesh with a spoon and set aside for later. Both of these steps can also be done the day before.
  6. To start the risotto the day of, take out the risotto, bring stock back to a boil, and start rehydrating it on medium low heat. Once the risotto is 95 percent cooked, fold in the mascarpone, pureed butternut, butter, and cheese and set aside.
  7. Time to cook the scallops. Pat both sides dry with a paper towel. Season with salt. Get a sauté pan hot, then place the scallops in the pan. Make sure not to overcrowd the pan or you wont get color. Depending on size of scallops sear both sides about 2 minutes, then add a knob of butter and sprig of thyme to the pan and baste until the butter is browned, hit with a squeeze of lemon j juice, then set aside the scallops.
  8. To assemble the dish, spoon the risotto out in the center of the plate. Then place the scallops on top of the risotto. Then garnish with the toasted pumpkin seeds, roasted butternut and chives. Last step is to drizzle a spoon full of the brown butter-lemon over the scallops and serve.

Dessert: Brownie ala Mode

 
Ingredients
    • Pre-baked Brownies
    • Ice Cream flavor of your choice
    • Hot Fudge
    • Whipped Cream
    • Maraschino Cherries
Instructions

For the brownie ala mode, to keep it simple, get brownies already baked. Just warm in the oven or a microwave the day of. Top with ice cream, hot fudge, whipped cream, and a maraschino cherry for the top.

At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Chef Brandi Solomon’s Valentine’s Day Menu

About the Menu

Chef Brandi has shared a Valentine’s Day Menu that can made with simple and easy to find ingredients in your local area. Her Paloma recipe is a perfect pairing with the meal or before. We’ve curated some easy recipes to help you create the perfect dinner, scaled for roughly 2 servings but you can increase as needed if you’re hosting more loved ones. Happy Valentine’s Day!

Cocktail: Rose & Ginger Paloma

 
Ingredients
    • 1/4 cup fresh grapefruit juice
    • 2 oz silver tequila
    • 1 TB fresh lime juice
    • 1-2 TB rose water
    • ginger beer for topping
Instructions
  1. Salt the rim of a cocktail glass.
  2. Combine grapefruit juice, tequila, lime juice, and rose water in the glass. Top with ice. Pour ginger beer on top. Garnish with a grapefruit wedge.

Appetizer: Watermelon & Goat Cheese Salad with Balsamic Mint Vinaigrette

 
Ingredients
    • 1 small watermelon
    • 1/2 cup goat cheese crumbles
    • 3 TB EVOO
    • 2 TB balsamic vinaigrette
    • 2 tsp fresh mint, chopped
    • 1 tsp lime juice
    • 4 TB honey
Instructions
  1. Prepare the dressing: combine EVOO, balsamic vinaigrette, mint, lime juice, and honey in a bowl. Whisk to combine.
  2. Cut the watermelon into 1 inch cubes, removing the rind. Place in a large bowl.
  3. Add the goat cheese and dressing, folding gently to combine.
  4. Refrigerate for 10 minutes before serving.

Entree: Herb Crusted Lamb Chops

 
Ingredients
    • 1 lb lamb chops in a rack
    • 1 tsp kosher salt
    • 3/4 tsp garlic powder
    • black pepper, to taste
    • 1 TB dijon mustard
    • 1/2 cup panko bread crumbs
    • 1 1/2 TB EVOO
    • 1/2 cup fresh herbs such as rosemary, thyme, and mint, finely minced
Instructions
  1. Let the lamb chops rest for up to 45 minutes before preparing. Preheat oven to 425 F. Place a wire rack over a baking sheet.
  2. Brush the outside of the lamb with dijon mustard.
  3. Season the lamb with salt, garlic pepper, and black pepper.
  4. Combine the bread crumbs, herbs, and EVOO in a shallow dish.
  5. Dip the lamb in the bread crumb mixture to coat all sides. Place on the wire rack.
  6. Roast the lamb for about 20 to 30 minutes until it reaches an internal temperature of 135 F for medium-rare.
  7. Remove from oven and allow to rest for at least 10 minutes before serving.

Side: Sour Cream Mashed Potatoes

Ingredients
    • 1 lb potatoes, yukon or russet suggested, peeled and quartered
    • 1/2 cup milk
    • 1/4 cup sour cream
    • 2 TB butter, softened
    • salt and pepper to taste
Instructions
  1. Boil the potatoes until just soft enough to easily pierce with a fork. Drain the water from the potatoes.
  2. Place the potatoes back into the pot and leave covered whil you heat the milk.
  3. Add the warm milk, butter, and sour cream into the pot and mash everything together until you’ve reached your desired texture. If too thick, add more milk. Season with salt and pepper to taste.

Dessert: Strawberry Shortcake Cups

 
Ingredients
    • 1 cup fresh strawberries, sliced
    • 1 TB sugar
    • 2 pre-made dessert shells or sponge cake dessert cups
    • 1 can whipped cream
Instructions
  1. Place strawberries in a small bowl with the sugar. Stir to coat, cover and refrigerate for roughly 15 minutes until the sugar has dissolved.
  2. To plate, place a dessert cup then top with half of the strawberries and whipped cream to taste.

At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Chef Albert Bello’s Valentine’s Day Entremet

About the Dish

Entremet, meaning “between servings” in French, are elegant, multi-layered desserts often served in fine dining. They typically feature layers of mousse, sponge cake, creams, and sometimes fruit or gelée. Known for their refined textures and flavor combinations, entremets are a visually stunning treat that blends richness with lightness. These sophisticated desserts continue to evolve, showcasing both traditional and innovative techniques.

 

Executive Pastry Chef, Albert Bello, has provided the perfect Strawberry & Chocolate Entremet recipe, sure to impress your loved one this Valentine’s Day. 

Preparing the Components:

1) Nut Crumble

Ingredients
    • 169g Butter
    • 169g Sugar
    • 169g Gluten free Flour
    • 129g Nut Crushed
    • 3g Salt
    • 94g Melted 64% – 70% Chocolate
Instructions

  1. Sand the Sugar, Flour, Nuts, Butter, with Kitchen or Better by Hand

  2. Bake at 320F for 15-20 minutes

  3. Add warm mix into melted chocolate

  4. Shape into a 3-18cm ring mold or desired shape (not to thick)

  5. This will be your base for your Entremet

2) Strawberry Filling

Ingredients
    • 250g Strawberries
    • 25g Sugar
    • 2.5g Pectin
    • Pinch Salt
    • 2.5g Lemon Juice
Instructions

  1. Cut Berries into tiny cubes (not too small – don’t want the berries to break up)

  2. Mix your pectin, salt and sugar together, add to diced berries and let sit for 10 minutes (this is to help pull some of the juices out of the fresh Strawberries)

  3. In a sauce pan slowly heat up the berries, cook for about 5-10 minutes until slightly thick

  4. Finish with lemon Juice

  5. Place in fridge to cool

3) Chocolate Flourless Sponge

Ingredients
    • 150g Whites
    • 180g Sugar
    • 110g yolks (beat with a fork about 5 minutes)
    • 56g Cacao Powder
Instructions

  1. Whip Whites till it starts to foam

  2. Slowly add sugar and whip to Soft peaks

  3. Fold in yolks

  4. Fold in cacao Powder

  5. Spread or pipe onto a sheet to desired Shape 3-15cm

  6. Bake at 320F for 6-8 minutes

4) Chocolate Mousse

Ingredients
    • 75g Milk
    • 75g Heavy Cream
    • 50g Yolks
    • 15g Sugar
    • 281g Melted chocolate from 36% – 70% chocolate
    • 281g Whipped Cream soft peak
    • 6ea Gelatin Sheets Bloomed (place in cold water and strain)
Instructions

  1. Heat Milk and Heavy cream to a simmer, (as recipe is scaled up boil)

  2. Beat with a whisk the yolks and sugar

  3. Temper and make an anglaise mix

  4. Pour over chocolate, cool to about 104*F

  5. Fold in whipped cream

5) Chocolate Glaze

Ingredients
    • 150g Heay cream
    • 210g Sugar
    • 15g water
    • 72g Cacao powder
    • 4.5ea Bloomed Gelatin Sheets
Instructions

  1. Mix Sugar, Cacao powder

  2. Add to water, Heavy cream

  3. Heat to a gentle simmer

  4. Add bloomed Gelatin

  5. Set to the side temperature should be around 100-107*F

Now, let’s build our Entremet!

  1. Have your sponge at the bottom of your desired Shape

  2. Fill with some Chocolate mousse, spread up the sides of the walls

  3. Place some Strawberry filling

  4. Fill rest with mousse

  5. Place in freezer to set

  6. Unmold, Glaze

  7. Set on top of Nut crumble

  8. Decorate with fresh Strawberries, Candied Rose petals, Strawberry Sauce (blend strawberry filling to create sauce)

At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Chef Tatiana Iglesias' Gluten-Free Super Seed Bread

About the Dish

Valentine’s Day is a beautiful reminder to cherish the people we hold closest to our hearts—whether it’s a partner, a friend, or the greatest love of all, our children. Food has a magical way of connecting us and expressing feelings that words sometimes can’t capture. Sharing a meal or a special treat can be a simple but powerful way to say, I love you!

 

For me, celebrating love means creating heartfelt moments with my son, Matías. This year, we’ll be baking a nourishing and delicious Gluten-Free Seed Bread — a warm hug in loaf form! Perfect for making sandwiches, toast, or enjoying a simple slice with a bit of butter and honey. It’s packed with healthy seeds and full of love.

Ingredients
  • 2 cups gluten-free flour blend
  • ½ cup almond flour
  • 2 tablespoons ground flaxseeds
  • 2 tablespoons chia seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon pumpkin seeds (plus extra for topping)
  • 1 tablespoon sunflower seeds (plus extra for topping)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 eggs (or flax eggs for vegan option)
  • 1 cup almond milk (or any milk of choice)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

  2. In a large bowl, combine all the dry ingredients: gluten-free flour, almond flour, flaxseeds, chia seeds, sesame seeds, pumpkin seeds, sunflower seeds, salt, and baking powder.

  3. In a separate bowl, whisk together eggs, almond milk, apple cider vinegar, and olive oil.

  4. Pour the wet ingredients into the dry mixture and stir until just combined.

  5. Pour the batter into the prepared loaf pan and sprinkle extra seeds on top for a beautiful finish.

  6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

  7. Let the bread cool for 10 minutes before removing it from the pan. Cool completely on a wire rack before slicing.

 

Enjoy this bread with your loved ones, knowing every slice is made with care, connection, and the joy of togetherness. Happy Valentine’s Day!

This year, Chef Andrew Smith, Culinary Director, curated our Food Festivals and prepared some delicious recipes to help celebrate the ingredient!

 

We’re kicking off with Buckwheat Flour, which is gluten-free, grain-free that provides a nutty flavor, tender texture, and darker color to the dishes it enhances. It’s high in fiber, protein, and minerals, making it a great addition to your pantry and can be substituted for up to 1/4 of flour in traditional recipes.

 

Here Chef Andrew shares a recipe for Buckwheat Papardelle that you can serve with your favorite sauce.

Buckwheat Papardelle

Ingredients

  • 200 grams toasted buckwheat flour
  • 200 grams ap flour
  • 300 grams semolina
  • 300 grams durum
  • 500 grams water

Method

  • In a stand mixer with dough hook (kitchen aid) add all ingredients. Turn on mixer to lowest setting and mix till all ingredients are thoroughly incorporated and the mixture is forming a dough ball. If too dry, add more liquid little bits at a time till hydrated.
  • Remove from mixer and wrap in plastic and allow to rest for at least 45 minutes. Once pasta has rested, on a clean lightly floured surface, separate the dough into four equal parts and cover with a kitchen towel to prevent drying out.
  • Roll each part of dough into a ball. Then using the palm of your hand press the ball flat. Using a rolling pin roll the dough out moving horizontally then perpendicular till dough is a sheet about 1/8th of an inch thick.
  • With a pizza cutter square off the dough reserving trim for further use. Then cut dough into one inch strips, dust with flour, and set aside.
  • Repeat this method till all dough has been shaped.
  • Bring 4 quarts of water to a boil and season to taste with salt. Shaking off excess flour place pasta into water gently stirring to avoid sticking together. Allow to cook for five minutes then strain off water and serve with your favorite sauce.

At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Chef Solanki Roy's Aloo Gobi Recipe

About the Dish

Aloo Gobi, which translates to potato and cauliflower, is a classic Indian staple. About 5% of the population in India is vegan and 40% is vegetarian. So, India has a huge repertoire of vegan and vegetarian dishes.

Ingredients
  • 400g potatoes, peeled and diced
  • 400g cauliflower, cut into florets
  • 150g onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced (about 15g)
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt, to taste
  • 100ml water (as needed)
  • Fresh cilantro, for garnish
Instructions
  1. Heat Oil: In a large pan, heat the vegetable oil over medium heat.
  2. Sauté Onions: Add the chopped onions and sauté until they turn golden brown (about 5-7 minutes).
  3. Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add Spices: Add cumin seeds, turmeric powder, coriander powder, garam masala, red chili powder, and salt. Cook for 1-2 minutes to let the spices bloom.
  5. Cook Potatoes and Cauliflower: Add the diced potatoes and cauliflower florets to the pan. Stir well to coat them with the spices. Add water, cover the pan, and cook for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
  6. Adjust Seasoning: Taste and adjust salt or spices if needed. If it’s too dry, add a little more water.
  7. Garnish and Serve: Garnish with fresh cilantro before serving.

Enjoy! Serve your Aloo Gobi with rice, roti, or naan for a complete meal. Enjoy this comforting dish!

Bring back childhood memories:

  • 0.5 oz Vanilla Syrup
  • 3 oz Orange Juice
  • 1 oz Coconut Cream
  • Fill with Ginger Beer

A green tea twist with a floral touch:

  • 2 tsp Matcha Powder (frothed in hot water)
  • 0.5 oz Raspberry Syrup
  • 1 can Kin Euphorics Bloom

A crisp, floral highball with refreshing cucumber notes:

  • 0.75 oz Hibiscus Syrup
  • 2 slices of Cucumber (muddled)
  • 0.75 oz Lemon Juice
  • 2 oz Club Soda