88-06 Winning Recipes FW6BNMSWDLH8РџwРџwmBIN€‚хaаЯрЁБс>ўџ ўџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџмЅhcр e~"j9~6.6..8.8.8.8.8B8B8B8B8B8B8R8.B8‚8K€8€8€8€8€8€8€8€8€8‚8‚8‚8‚8‚8‚8Э8X%9E‚8.8€8€8€8€8€8‚8€8.8.8€8€8€8€8€8€8.8€8.8€8€8ƒйџРB8B8.8.8.8.8€8€8€8€82006 NAPA VALLEY MUSTARD FESTIVAL NAPA VALLEY CHEF OF THE YEAR MUSTARD RECIPE COMPETITION The Awards ~ A Tasty Competition March 17, 2006 Ѕ Lincoln Theater Ѕ Yountville, CA Napa Valley, CA ~ Unprecedented ties in both Napa Valley Mustard Festival Criticsе Choice & Peopleеs Choice Chef of the Year Competitions roused cheers from an enthusiastic audience at The Awards ~ A Tasty Competition ~ held at Lincoln Theater in Yountville, California. NAPA VALLEY MUSTARD FESTIVAL CRITICSе CHOICE CHEF OF THE YEAR FIRST TIME EVER а A TIE! Executive Chef Maynard Oestreich Rings Steak, Seafood and Chops Mustard Cured Gravlox on Yukon Gold Potato Pancake & Caraway Crme Fraiche Executive Chef Peter Pahk Silverado Resort Kalbi-Style Beef Roulade With a Symphony of Mustards Critics Choice Judges: Gene Burns, KGO Newstalk AM810 Karola Saekel, San Francisco Chronicle Molly Watson, Sunset Magazine Food Writer NAPA VALLEY MUSTARD FESTIVAL PEOPLEеS CHOICE CHEF OF THE YEAR Щ ANOTHER TIE! Executive Chef Vincent Natress Meadowood Napa Valley Maple & Dijon Pulled Pork Sandwich, Celery Root & Whole Grain Mustard Slaw andЩ Peter Pahk! Kalbi-Style Beef Roulade With a Symphony of Mustard Peopleеs Choice Judges: The Awards Guests To learn more about the Napa Valley Mustard Festival call 707.938.1133 or visit mustardfestival.org Kalbi-Style Beef Roulade With a Symphony of Mustards Executive Chef Peter Pahk , Silverado Resort Napa Valley Mustard Festival Peopleеs Choice Chef of the Year, 2005 Napa Valley Mustard Festival Criticsе Choice Chef of the Year, 2006 (tie) Napa Valley Mustard Festival Peopleеs Choice Chef of the Year, 2006 (tie) Ingredients: 10 each 3 oz. Flat Iron Filet, pounded 1/4г thick 10 each scallions, cleaned, grilled and reserved 1 cup mustard greens, blanched, squeezed dry and seasoned with salt and pepper 1 cup Kalbi sauce * 4 cups baby mustard micro greens 2 cups mustard sauce ** * Kalbi Sauce: 1 cup soy sauce 1/2 cup sugar 2 tbsp. ginger, chopped 2 tbsp. garlic, chopped 1 tbsp. sesame oil 3 tbsp. green onion, chopped 3 tbsp. sesame seeds, roasted and pulverized Combine all ingredients except the sesame seeds and let stand for 2 а 3 days. Strain and add sesame seeds. ** Mustard Sauce: 1 cup Ko Choo Jung Paste (can be purchased in an Asian market) 1/4 cup Dijon mustard 1/4 cup Whole Grain Pommery Mustard 1/4 cup rice wine vinegar 1/4 cup soy sauce 3 tbsp. green onions, minced Method: Marinate beef in Kalbi Marinade for 30 minutes (donеt over marinate!). Remove and place on clean work surface. Place one scallion and a row of mustard greens in the middle of the beef. Roll up and secure with toothpicks. Sear in a skillet on high heat until medium rare (about 1 а 1.5 minutes total). Cool. Cut into three spirals, and place on a bed of micro greens; then sauce and serve. Serves 10 Mustard Cured Gravlax, Yukon Potato Pancake With Caraway Black Mustard Seed Crme Fraiche & вMustard Paintг Executive Chef Maynard Oestreich Rings Steak, Seafood and Chops Napa Valley Mustard Festival Criticsе Choice Chef of the Year, 2006 (tie) Ingredients for gravlax: 2 а 3 lb. fresh salmon fillet (preferably center piece, skin on) 1 cup salt 1 cup sugar 2 tbsp. cracked black peppercorns 3 tbsp. mustard seeds (toasted) 3 tbsp. Pernod To make gravlax: Mix salt, sugar, and black peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish, and sprinkle the rest of the mixture on top. Sprinkle with Pernod, and let it stand for 6 hours at room temperature. Refrigerate for 24 - 30 hours, depending on how thick the salmon is. Ingredients for вMustard Paint:г 1/2 cup dry mustard 3 tbsp. sugar 1/4 cup rice wine vinegar 4 tbsp. water 1/2 tbsp. turmeric 1 tbsp. wasabi powder To make Mustard Paint: Mix ingredients; let stand 24 hours. Ingredients for Caraway Black mustard seed crme fraiche: 1 cup crme fraiche 1 tbsp. caraway seed (toasted and ground in spice grinder) 1 tbsp. black mustard seed 1/2 tbsp. chopped parsley To make crme fraiche: Mix ingredients; refrigerate at least 1 hour ahead. - continues -  Mustard Cured Gravlax, Yukon Potato Pancake Page 2 of 2 Ingredients for potato pancake: 1 medium onion, cut into 1/4г dice 2 russet (baking) potatoes (about 1 lb. total) 1 large egg, lightly beaten 1/4 tsp. black pepper 1 cup fine dry bread crumbs 1/2 cup vegetable oil for frying To make pancake: Peel potatoes and shred using large holes of a box grater. Squeeze potatoes by handfuls to eliminate excess moisture. Add egg, pepper, and remaining 3/4 teaspoon salt, stirring until combined. Spread 1/2 cup bread crumbs on a sheet of wax paper. Using a scant 1/4 cup potato mixture for each pancake, make 12 mounds on crumbs. Coat mounds with remaining 1/2 cup crumbs and flatten into 3г patties. Heat oil in a 12г heavy skillet over moderate heat until hot but not smoking. Using a slotted spatula, gently shake off excess crumbs from each potato pancake, then fry in 2 batches, turning over once, until golden, about 6 minutes per batch. Transfer to paper towels to drain. Assemble and serve immediately. To assemble: Place a piece of gravlax on each pancake. Apply Mustard Paint with a pastry brush. Top with a dollop of crŽam fraiche. Maple & Dijon Pulled Pork Sandwich, Celery Root & Whole Grain Mustard Slaw Executive Chef Vincent Natress Meadowood Napa Valley Napa Valley Mustard Festival Peopleеs Choice Chef of the Year, 2006 (tie) Ingredients: Pulled pork: 2 Pork shoulder, about 4 1/2 pounds 3 cups grade A maple syrup 3 cups Dijon mustard 1 cup kosher salt Slaw: 1 medium celery root, peeled and cut into fine threads 1 head green cabbage, sliced thinly Dressing: 1 cup whole grain mustard 1 cup mayonnaise 1/4 cup cider vinegar 2 tbsp. sugar salt & pepper to taste Toasted Brioche Buns Technique: 1. Marinate the pork shoulder in the maple syrup, Dijon mustard and salt. 2. After marinating for 24 hours, wipe the excess marinade off of the pork. 3. Preheat oven to 350Ё. 4. Heat a roasting pan over medium heat, and add a little oil (1 tbsp.). 5. Brown the meat on all sides, then cover with foil and place in the oven. 6. Roast four hours, until very tender. 7. Remove and allow to cool in the cooking liquid, then refrigerate. 8. Remove the meat from the fat and gelŽe in the bottom of the pan. 9. Save the gelŽe. 10. Cut the meat into small cubes and place, along with the gelŽe, in a thick bottom pot. 11. Slowly reheat the meat and gelŽe. 12. Combine the whole grain mustard, mayonnaise, cider vinegar, sugar, and salt to form the dressing for the slaw. 13. Dress the celery and cabbage, then adjust the seasoning with salt and pepper. 14. Toast the buns until well browned. 15. Spoon the soft, hot meat onto the buns, then top with the slaw and serve. Napa Valley Mustard Festival Napa Valley Mustard Festival Thirteenth Annual Season of Sensational Events January 27 through March 31, 2007 Mustard Magic at the Culinary Institute of America, January 27; The Awards, Ъlocation to TBA, ЪMarch 16; The Marketplace at COPIA, March 17 & 18, The Mumm Napa Photo Finish at Mumm Napa, March 31. Watch mustardfestival.org for updates Mission Statement A non-profit community service organization, the Napa Valley Mustard Festival unites Napa Valley communities, businesses, and events to promote the mustard season. It increases revenues for businesses and non-profit organizations during this beautiful time of year. The Festival introduces the public to the food, wine, art, culture, and agriculture of the Napa Valley - as well as mustards from around the world! Numerous non-profit organizations participate in and benefit from the promotion. Napa Valley Mustard Festival P.O. Box 3603 Yountville, CA 94599 707.944.1133 info@mustardfestival.org www.mustardfestival.org Producer: Summers-McCann, Inc. Public Relations 752 Broadway P.O. 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