Vanilla Bean Ice Cream Ingredients: 6 each / 100g Egg yolks 1 C / 238g 2% Milk 1 C / 253g Heavy whipping cream 3/8 C / 85g Sugar 1

Turkey Coldcuts Ingredients: 1 Boneless, Skinless Turkey Breast 1 Tbs Olive Oil ½ C Apple Cider Kosher Salt and Black Pepper, to taste. Spice Rub of your choosing (Optional) •

Sous Vide Beef Tenderloin Ingredients: 2 Turkey Breasts, boneless 2 Turkey Thighs, boned out 2 cups Sous Vide Stuffing – Reserve for thighs in Step 7 4 T Duck Fat

Sous Vide Confit of Duck Leg & Breast Ingredients: • DUCK LEGS 2 Duck Legs, Frenched 240 ml Coarse Kosher Salt Dried Thyme 3 Dried Bay Leaves 6T Duck Fat,

Sous Vide Butternut Squash Ingredients: 2 Butternut Squash, peeled, seeded and large dice 6 oz Turkey Stock (May substitute chicken or vegetable stock) 1.5 oz White Truffle Honey (Reserve .5

Sous Vide Beef Tenderloin Ingredients: 1 Beef Tenderloin or Chateaubriand 2-6 lbs 2-4 Sprigs of Fresh Thyme Black Truffle Oil, to taste Kosher Salt and Coarse Ground Black Pepper, to

Sous Vide Beef Short Ribs Ingredients: 4 Beef Short Ribs, on the bone, 6-8 inches/15-20cm 2T Rendered Beef Fat per portion (Olive Oil may be substituted) 2C (473mL) Beef stock

Smoked Baby Back Ribs Ingredients: 2 Full slabs of Baby Back or St. Louis Style Pork Ribs, cut into four half slabs. 2 cups (480 ml) tomato ketchup 1 cup

Smashed Sweet Potatoes Ingredients: 2 each / 858g Sweet potatoes 2 Tbsp / 30g Unsalted butter 3 Tbsp / 29g Maple syrup 1 tsp / 1g Nutmeg 1 tsp /

Salmon Sous Vide Ingredients: 5-1/4 C / 1,250g Water 3/4 C / 125g Kosher salt 2 each / .34 lb / 155g Salmon filets, skinned (310g total) 2 Tbsp /