1. In a heavy-bottomed pot, heat the butter.
2. Add the slivered onions to the warm butter. Cook over low heat for 30 minutes or until the onions are very soft. (Avoid getting any color on the onions.) Add a small amount of water if necessary.
3. Transfer the cooked onions to a blender.
4. Add the remaining ingredient to the blender, and puree until very smooth.

Caramelized Onions:
1. In a wide, heavy-bottomed pan or cast-iron skillet, heat the butter and oil over medium heat. Add enough onions to cover the bottom of the pan, and sauté. As the onions soften, continue adding them in phases until they are sweating evenly.
2. Reduce the heat to medium-low, and cook until golden brown, stirring constantly to prevent burned bits, for about 45-60 minutes. Set aside to cool.
3. Once cooled, store in sealed containers labeled for event prep.

Sweet Pickled Red Onions:
1. Peel and very thinly slice the red onions. Set aside.
2. In a large saucepan, combine the apple cider vinegar, water, fine sea salt, and 1-2 cups of agave (according to desired sweetness). Add the crushed garlic cloves, fresh thyme and whole black peppercorns to the saucepan. Cook over medium-high heat until the mixture reaches a simmer.
3. Evenly distribute the red onions among large, sealable containers. Carefully pour the hot vinegar mixture over the onions in each jar, ensuring that all the onions are covered with the liquid. Use a spoon to press down the onions, if necessary, so they are all submerged.
4. Securely close the lids on the jars or containers, and give them a gentle shake to ensure that the onions are evenly coated with the vinegar mixture. Let the onions marinate for at least 30 minutes at room temperature, and then label them for event prep, and immediately refrigerate them.

Lime Crema:
1. In a large mixing bowl, combine cilantro, lime juice and crema Mexicana. Whisk until smooth and fully combined.
2. Taste, and adjust the lime juice, if necessary. Store in squeeze bottles labeled for event prep.

Elotes:
1. Husk the corn, and carefully slice the kernels off the cob using a sharp knife.
2. In a large rondeau, heat the canola oil and unsalted butter over medium heat. Add the corn kernels, and sauté for about 10 minutes, stirring constantly to prevent sticking.
3. Add the chicken stock, ½ of the diced jalapeños, ¼ of the Caramelized Onions, and the epazote branches to the pot. Stir well, and bring to a simmer. Cook for about 20 minutes or until the corn kernels are tender.
4. Remove the pot from the heat, and let it cool for 10 minutes. Remove the epazote branches, and discard.
5. In a separate mixing bowl, combine white mayo and Japanese mayo.

For Service:
In a large mixing bowl, fold together 2 parts corn, 1 part onion, splash of lime juice, to taste, ¾ parts mayo mix, and ¼ parts freshly diced jalapeño.

Portion 4 ounces of Elotes, and top with a drizzle of Lime Crema, smoked paprika, hot sauce, Sweet Pickled Red Onions, lime wedge and micro cilantro.

1. Add the julienned carrots and daikon to a large bowl, and toss in the Pickling Liquid. Set aside.

2. To prepare the chicken: In a medium pot, add 2 tablespoons oil, add the chicken, and sear until golden brown. Add the onions and cook until translucent. Then add the coconut amino acids, fish sauce and garlic. Allow to cook for 20 to 30 minutes.

3. To assemble the sandwiches: Open up each piece of bread, and spread the aioli on the insides. Fill with the pickled carrots and daikon. Slice the cooked chicken, and add it to the sandwiches, along with the sliced jalapeños and cilantro.

1. Cut lamb loin into 1½-inch cubes; toss with Gyro Marinade. Set aside.
2. Cut vegetables into 1½-inch squares
3. Alternate lamb and vegetables on wooden skewers. Season with salt and pepper.
4. Grill skewers over a high heat grill until lamb is cooked to medium.
5. Serve skewers over steamed couscous with Yogurt Tzatziki Sauce.

Gyro Marinade:
1. Combine all the ingredients.

Yogurt Tzatziki Sauce:
1. Using a box grater, grate the cucumber. Transfer the grated cucumber to a clean tea cloth, and squeeze the excess juice out.
2. Transfer the cucumber pulp to a mixing bowl.
3. Add the remaining ingredients; stir to combine.

Grilled Cauliflower:
1. Clean and wash the cauliflower heads.
2. Blanch the cauliflower heads in a pot of boiling salted water for about 3 minutes.
3. Remove the cauliflowers from the boiling water, and blanch in an ice bath.
4. Place the cauliflower heads in a large bowl, and season with the oil, Sazon packet, fajita seasoning, salt and pepper.
5. Add a bit of oil to a large flattop, and place the marinated cauliflowers on the grill.
6. Start by searing the cauliflower on one side, and then continue to flip as necessary.

Grilled Corn and Black Bean Salsa:
1. Grill the corn until the desired brownness.
2. In a bowl, mix the black beans, minced cilantro, lime juice and tomatoes. Season with oil, salt and pepper.

Avocado Mousse:
1. In a food processor, place the avocado, oil, cilantro, lime juice and crème fraîche.
2. Mix the avocado mousse until it becomes nice and fluffy.
3. Season with salt and pepper.

Assembly:
Place the Avocado Mousse inside a bowl. Layer the Grilled Corn and Black Bean Salsa on top. Place the Grilled Cauliflower around the plate. Garnish with the cheese and pickled onions. Sprinkle the togarashi and micro cilantro on top.

1. Line a half sheet tray with parchment paper, and drizzle on a little avocado oil. Then cut the red cabbage in half, place the halves on the pan, and roast them in the oven at 450°F for 35 to 40 minutes, until tender. With a cake tester, poke into the heart of the cabbage halves to check if they’re cooked all the way through, and allow them to chill completely before storing.

2. Carefully peel off each layer of the cabbage, and line them up side by side. Then place a thin layer of caramelized onions in between each layer with 1 sheet of prosciutto, and sprinkle lightly with salt.

3. Then carefully assemble the cabbage back in its original form, place a few cubes of butter on top, and bake in the oven at 400°F,occasionally basting the cabbage with the drippings, until golden brown.

4. Prepare the Avocado & Labneh Mousse. Place all ingredients in a Vitamix, and blend on high heat; season to taste with salt and yuzu juice.

5. To serve, plate the cooked cabbage, and add a dollop of the Avocado & Labneh Mousse.

1. To make the relish: Coarsely chop 1/3 cup onions. Combine chopped onions, relish, and brown sugar in a small bowl, stirring to dissolve sugar. Set aside to macerate 10 minutes, then cover and refrigerate until ready to use.

2. Combine 2 cups onions, pickling liquid, lamb, salt, garlic powder, onion powder, and pepper in a large bowl. Form mixture into 8 patties, about 3 1/2 inches in diameter. Refrigerate until ready to use.

3. For each lamburger, grill or pan-fry a patty on an oiled grate or in an oiled skillet over medium heat to desired doneness, about 4 minutes per side for medium rare.

4. During the last minute of cooking, grill or toast cut sides of one bun.

5. Top bottom of bun with 1 tbsp mayonnaise, patty, 1 tbsp pickled onion relish, and top of bun. Serve with lettuce, tomato, and more pickled onions.

1. Heat oil in a medium saucepan over medium-high heat. Add cloves, cinnamon, and coriander (optional), then cook while stirring until toasted, about 1 minute.

2. Add onions, pickling liquid, apples, sugar, and vinegar and cook while stirring until sugar dissolves.

3. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until mixture is the consistency of chunky applesauce, 30 to 35 minutes.

4. Set aside to cool. Add salt to taste, then cover and refrigerate until ready to use.

5. For each sandwich, spread about 1 1/2 tsp butter on each of 2 slices of bread. Top non-buttered side of one slice with 1 tsp mustard and 2 oz cheese. Spread non-buttered side of second slice with 2 1/2 tbsp chutney (avoiding cinnamon sticks and cloves) and place on top of cheese (buttered side up).

6. Grill, pan-fry, or use a panini press to cook until golden brown and cheese is melted, about 3 minutes per side (or 3 minutes total for a panini press).

7. Serve with about 1 1/2 tbsp chutney on the side.

1. Whisk together pickling liquid, oil, vinegar, mustard, and garlic.

2. Add salt and pepper to taste, then cover and refrigerate until ready to use.

3. For each serving, toss about 2 1/2 tbsp onions, 2 cups lettuce, 1/3 cup celery, 1/3 cup olives, 1/3 cup provolone, 1/3 cup salami, 2 1/2 tbsp chickpeas, 2 1/2 tbsp bell pepper, 2 1/2 tbsp tomatoes, 4 tsp basil, 4 tsp parsley, 1 tsp oregano, and about 3 tbsp vinaigrette and arrange on a serving plate.

4. Serve garnished with more onions.

1. Bring onions, pickling liquid, honey, currants, vinegar, and pepper flakes to a boil in a small saucepan over medium heat. Reduce the heat and simmer until reduced to 1 cup, 15 to 20 minutes. Set aside to cool. Add salt to taste, then cover and refrigerate until ready to use.

2. For each flatbread, roll or stretch one dough ball into an 8-by-12-inch rectangle or 11-inch round. Transfer to an oiled sheet pan and set aside to rise slightly, 10 or 15 minutes.

3. Dimple dough with fingertips and top with 1 1/2 oz cheese and 1/4 cup bacon.

4. Bake at 500°F until browned and crisp, about 12 minutes.

5. Spoon on 1/4 cup agrodolce, sprinkle with 1/2 tsp thyme and 1/4 tsp flaked salt, and serve.

1.Combine cheeses in the bowl of a food processor and pulse to make a rough paste
2. Add onions and pimientos and pulse to coarsely chop
3. Add salt and pepper to taste
4. Transfer to serving dishes, cover, and refrigerate until ready to serve
5. Serve garnished with onions and with crackers, toasts, sliced bread, and/or crudité alongside

1. Thinly slice the cucumbers into ribbons.
2. Toss the cucumber ribbons and onions with the Thai Vinaigrette.
3. Season with salt.
4. Top the cucumber and onion salad with the cilantro and chopped peanuts.