#grill23

Chris Himmel; Himmel Hospitality Group; Post 390; Boston, Ma; 2015.

Owner of Post 390, Harvest & Grill 23 in Boston and Cambridge, Ma.

1 1/4 cups honey

1 cup ketchup

1 cup red wine vinegar

1 lb chopped tomatoes

6 cloves garlic

1/4 cup salt

2 Tbsp dry mustard

1/2 tsp black pepper

3 cups grapeseed oil

Combine all ingredients except oil in blender. Process until smooth.

The base is 1.5 liters Baker's Bourbon and 1 liter Deep Eddy Vodka. 

Horehound: 1/3 cup horehound to 1 cup base.

Gentian: 2/3 cup gentian to 1 1/2 cups base.

Quassia: 2/3 cup quassia to 1 1/2 cups base.

Sassafras: 1/3 cup sassafras to 1 cup base.

Lemon Peel: 23 cup lemon peel to 1 1/2 cups base.

Chicory: 1/3 cup chicory to 1/4 cup base.

Lavender: 1/4 cup lavender to 1 cup base.

Elder: 1/2 cup elderflower to 1 cup base.

Birch: 1/2 cup birch bark to 1 1/4 cups base.

Galangal: 1/3 cup galangal to 2/3 cup base.

8 cups chardonnay

1 bottle Madeira

3 cups vanilla infused wet caramel

1 1/2 cups cognac

2 Tbsp spice tincture

1 Tbsp of each of the following tinctures: gentian, sassafras, chicory, lemon peel and horehound

1/4 cup wormwood

2 bunches basil

2 bunches chervil

2 bunches chives

zest of 1/2 orange

1 tsp salt

3/4 cup grapeseed oil

1 additional bunch chervil, minced

In blender, puree the initial 6 bunches of herbs with the orange zest, salt and grapeseed oil.

3/4 lb radishes, washed and halved

3 cloves garlic

2 Tbsp sherry vinegar

1 Tbsp salt

1/2 tsp white pepper

5 eggs, poached and still hot

5 cups grapeseed oil

2 Tbsp truffle oil

Thoroughly puree all ingredients minus oils in blender.

1/4 lb butter

2 large spanish onions, small dice

1 bunch thyme

12 cloves garlic

1 Tbsp salt

3 liters tawny port

5 lbs veal glace

4 1/2 lbs blue cheese, diced

Sweat the onion, thyme, garlic and salt in the butter until translucent.

Add the port and reduce to a syrup.

Add the veal glace and bring to a simmer, skimming off impurities.

4 lbs riced baked potatoes (still warm)

4 lbs pate a choux

2 lbs flour

1 1/2 cup pickled mustard seeds

1/4 cup salt

Using hands, combine all ingredients being careful not to over mix.

Make gnocchi shapes as desired.