1. Preheat the oven to 350° F, and grease a baking dish or cast-iron skillet. Set aside.
2. For the Caramelized Onions: In a wide, heavy-bottomed pan or cast-iron skillet, heat the butter and oil over medium heat. Add enough onions to cover the pan, and sautée. As the onions soften, continue adding them in phases until they are sweating evenly.
3. Reduce the heat to medium-low, and cook until golden brown, stirring constantly to prevent burned bits for about 45 to 60 minutes. Set aside.
4. For the Mac & Cheese: Add water to a large stockpot, bring to a boil, and salt liberally. Once boiling, add the pasta, boil for 6 minutes, drain, and set aside.
5. In a medium sauce pot, heat 3 Tbsp of butter over medium heat.
6. Whisk in the flour and ground mustard until well combined. Cook for about a minute with continuous whisking.
7. Slowly pour in the half and half, while whisking, until smooth. Continue whisking constantly, and pour in the heavy cream until combined and smoothed.
8. Continue cooking the sauce until the consistency is thickened, about 2 to 3 minutes. Lower the heat if needed.
9. Remove from the heat, and stir in the spices paprika, garlic powder and one-quarter of the cheese, stirring to melt and combine. When well mixed, stir in another quarter of the cheese, and stir until smooth and completely melted. Add salt and pepper. to taste.
10. In a large mixing bowl, combine the drained pasta, caramelized onions and cheese sauce. Stir to fully combine. Pour half of the mac mixture into the prepared baking dish, and top with half of the remaining cheese. Pour the remaining mac mixture over the layer of cheese, and top with the remaining cheese. Set aside.
11. In a small bowl, combine breadcrumbs, Asiago, parsley, and, brown butter and salt to taste. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese evenly.
12. Bake for 30 to 45 minutes or until golden and bubbly. Allow to stand, and serve hot.

Beer-Battered Onion Rings
1. Peel and cut the onions crosswise into ½-inch thick slices. Separate into rings, place into a large mixing bowl, and toss with 4 tablespoons of cornstarch. Set aside.
2. In a medium mixing bowl, whisk together flour, remaining 2 tablespoons cornstarch, sugar, baking powder, and paprika, pepper and salt, leaving a small well in the center.
3. In a small bowl, whisk together beer and eggs. Whisk the wet mixture into the dry until just combined. Cover, and allow to chill for 20 to 30 minutes in the refrigerator.
4. Set the deep fryer to 375° F, or set a large pot over medium-high heat with 3 inches of peanut oil and bring to 375° F.
5. Remove the beer batter from the refrigerator, and set the fry station in the following order: onion rings, batter, empty plate, fryer, and lastly, a paper towel-lined rack.
6. Working in batches, take the cornstarch-coated onion rings, dip them in beer batter, allow any excess batter to drip onto the empty plate, and transfer to the hot oil. Cook for 2 to 3 minutes or until golden brown.
7. Transfer to the paper towel–lined rack to drain excess oil, and sprinkle with fine sea salt.
8. Serve with the Apple Cider Fondue.

Apple Cider Fondue
1. Rub the inside of a cast-iron skillet or fondue pot with garlic. Discard the garlic.
2. Combine the cheeses, cider, and cornstarch into the skillet over medium heat. Stir occasionally until all the cheeses start to melt, about 5 minutes.
3. Reduce the heat to low, and stir in the white pepper and nutmeg. Continue cooking for another 5 minutes, or until creamy and smooth. Salt, and serve immediately with the Beer-Battered Onion Rings.

1. Cube the sea bass, and marinate it in the miso sauce.
2. Skewer the marinated sea bass. Place on high heat on a flattop.
3. On a hot sauté pan, sauté the grilled corn, edamame and onions with a bit of butter.
4. When the onions start to get translucent, add the garlic and shallots, and deglaze with a bit of sake. Add more butter, and season with salt and pepper
5. Place the grilled corn and onions on a plate. Place the skewers on top. Drizzle the eel sauce and miso sauce on top of the sea bass.

Charred Onion Mustard Spread
1. Using the cooked, sliced Gill Onions, place the onions, pernil juice and Dijon mustard into a blender. Blend until smooth.

Sandwich Assembly
1. Place the shredded pernil on a medium-heat flattop to heat thoroughly.
2. Start assembling the sandwich by spreading mayonnaise on both insides of the bread.
3. Starting with the bottom layer, place pickles, ham, heated pernil and Swiss cheese, and drizzle on some Charred Onion Mustard Spread.
4. Place the sandwich on the flattop, and cover with a sandwich press, sauté pan or a heavy metal pan to keep the sandwich compressed against the grill.
5. Flip over, and toast the sandwich on both sides.
6. Cut down the middle.

1. In a large, wide-bottomed pot or rondeau, add the butter and canola oil over medium heat. Caramelize the onions until deep golden brown in color.
2. Add the garlic, jalapeño, smoked turkey, chicken stock, Worcestershire, red pepper and black pepper.
3. Bring to a boil, reduce to a simmer, and season with salt and hot sauce. Add malt vinegar, and simmer for at least 20 minutes.
4. While the pot liquor simmers, fill a clean sink with cold water, and finish with white vinegar. Remove the stems of the collards by folding the leaves down, holding down the stem in one hand, and stripping the leaves off with the other. Place in the sink, and repeat until all collards are stripped. Vigorously wash the collards, rinse with cold water, and drain in a colander.
5. Stack 5 to 6 leaves on top of each other and cut in half. Stack the half-leaves, roll them up, and slice into ½-inch-thick pieces. Set aside and repeat until all the collards are cut.
6. Add the sliced collards to the pot, and simmer until they become tender, about 45 to 60 minutes. Add more stock if necessary.
7. Season with salt and pepper.
8. For service, break up pieces of smoked turkey meat, and stir them back into the collards.
9. Serve hot with the Pot Liquor.

Chicken Stock
1. Heat a heavy-bottomed pot over medium-high heat.
2. Add the mirepoix, garlic cloves, bay leaves and water.
3. Simmer for 30 minutes. Strain the broth, and place it back in the pot.
4. Add the chicken thighs and vegetable stock and simmer until the chicken is fully cooked and starting to fall apart.
5. Remove the chicken from the stock, and set aside to cool.
6. Save the stock to use for the soup.

Congee Soup
1. Wash the jasmine rice under cool water. Pat it dry.
2. Heat a heavy-bottomed pot over medium-high heat.
3. In the pot, place the dry rice, minced garlic and butter.
4. Lightly toast the rice. Add the Chicken Stock to the rice, and stir. Cook the rice for about 1 hour for it to cook and to break down.
5. Add the sugar and salt.
6. Keep adding stock and mixing frequently. (You do not want the rice to burn in the bottom of the pan.)
7. When the stock is starting to thicken, add the shredded chicken, and continue to mix.
8. Once the rice is done, assemble the bowls of congee. Add a few spoonsful of congee to a bowl. Top with green onions, cilantro, fried onions, shredded chicken, a few drops of chili oil, and pepper.

Preparation, Smoked Onions:
1. Soak the wood chips in water for 30 minutes, and then drain. Place the wood chips on one side of a stovetop smoker, place the smoker directly on a burner, and turn the heat up to high.
2. Place the onions on the opposite side of the smoker, and cover. Let the onions smoke for 45 minutes. After smoking the onions, put them in a preheated 375°F oven for 35 minutes, covered.

Preparation, Cooked Farro:
1. Rinse the farro under cold water. Add to a 2-quart sauce pot with 2 cups of water. Bring the pot to a boil, and turn down to a simmer.
2. Cook for 20 minutes or until the water is absorbed. Let cool on a sheet tray.

Preparation, Sweet Potato:
1. Peel and large-dice the sweet potato. Add to a pot of cold water. Season the pot with 1 tablespoon of kosher salt. Bring to a simmer, and cook for 15 minutes.
2. Strain off the liquid, and let the sweet potatoes cool on a sheet tray.

Preparation, Seared Mushrooms:
1. In a rondeau over high heat, add the canola oil and all the mushrooms. Season with salt and pepper. Let cook for 3 minutes before stirring.
2. After 3 minutes, stir the mushrooms, and continue to cook until they are evenly caramelized. Remove from the pan, and let cool on a sheet tray.

Assemble dish:

Place the mushrooms. sweet potatoes and farro on the same sheet tray. Warm in a 375°F oven for 5 minutes. In a mixing bowl, add the warmed ingredients, lemon juice, truffle oil, parsley, and salt and pepper.

1. Cut the beef parallel to the grain, into very thin strips, combine with the Beef Marinade, and allow to sit for at least 1 hour.
2. Prepare the rice and the Korean red pepper paste.
3. At service, stir-fry the mushrooms until cooked, add the carrots, daikons and onions, and cook until they begin to tenderize. Adjust the seasoning, and keep warm.
4. Stir-fry the meat until barely cooked, and set it aside to keep warm.
5. Fry the eggs sunnyside-up.
6. While the eggs are frying, place the hot rice in a hot, deep bowl.
7. Place the beef and the vegetables on top of the hot rice.
8. Place the lettuce and julienned cucumbers right next to it.
9. Top with the fried egg, and serve with the Korean red pepper paste.

1. Heat the Cumin-Spiced Tomato Sauce in a pan until fully heated, fold in the Roasted Onion Petals, and continue to keep warm.
2. Poach the eggs until the whites are just set, and hold hot.
3. In each bowl, place 1 cup of the tomato sauce and onion petals.
4. Place 2 poached eggs on top of the sauce.
5. Garnish with the picked fresh herbs, black pepper, ground cumin and olive oil.
6. Place the grilled baguette toast on the side of the dish.

Cumin-Spiced Tomato Sauce:

• 1 whole Gills Yellow Onion, peeled, small-diced
• 4 cloves garlic, chopped
• 4 Tbsp ground cumin
• 4 Tbsp ground garam masala
• 2 Tbsp ras el hanout
• Salt, sugar and pepper, to taste
• 1 can crushed tomatoes
• 1 can tomato juice

1. In a pot, sweat the diced onions and garlic until soft and translucent.
2. Add in the spices, salt, sugar and pepper, and cook until aromatic.
3. Add in the tomatoes and tomato juice, and bring to a simmer.
4. Cook for 10 to 15 minutes on low heat until the desired thickness.
5. Adjust the seasoning, and reserve for plating.

Roasted Onion Petals

• 3 whole Gills Yellow Onions, peeled
• ¼ cup olive oil
• Salt and pepper, to taste

1. Cut the onions into large petals, and separate each layer.
2. Toss the onion petals in the olive oil, salt and pepper.
3. Place the petals under the oven broiler, and mix them every 2 minutes.
4. Continue the process until the onions have blackened and charred on most sides and have become soft.

1. Warm the Chickpea Curry Chili in a pot until hot throughout.
2. Place 10 to 16 ounces of chili in each bowl.
3. Sprinkle the smoked paprika over it, and then place the Pickled Red Onions on top.
4. Garnish with the cilantro and basil.
5. Serve the warm naan bread on the side.

Chickpea Curry Chili

• 4 yellow bell peppers, small-diced
• 1 butternut squash, small-diced
• 1 cup Gills Red Onions, diced
• 8 cloves garlic, chopped
• 6 Tbsp curry powder
• 4 Tbsp ground coriander
• 4 Tbsp ras el hanout
• 1 qt vegetable stock
• 4 cans chickpeas, drained and rinsed
• ½ cup Wondra flour
• Salt and pepper, to taste

1. In a large pot, sweat the yellow bell peppers, butternut squash and red onions until soft.
2. Add in the chopped garlic and spices, and cook until aromatic.
3. Add in the vegetable stock and drained chickpeas, and bring to a simmer.
4. Cook this until all the vegetables are cooked and the broth has reduced a little.
5. Sprinkle in the flour, and mix until combined.
6. Continue to cook until the chili has thickened.
7. Adjust the seasoning with the salt, pepper and curry powder.
8. Reserve for plating.

Pickled Red Onions

• 4 cups Gills Red Onions, diced
• 2 Tbsp salt
• ¼ cup sugar
• 2 cups red wine vinegar
• ¼ cup red beet juice

1. Season the diced red onions with salt and sugar, and let sit for 20 minutes.
2. Pour in the vinegar and beet juice, and mix.
3. Let sit for 1 day before using.

1. In a bowl combine the arugula, cooked red quinoa and Charred Red Onion Vinaigrette.
2. Season with the salt and pepper, toss together, and place into bowls.
3. Place 1 portion of the grilled and sliced Teriyaki Skirt Steak on top.
4. Garnish with the Pickled Red Onions on the steak and around the greens-quinoa mixture.
5. Sprinkle the sesame seeds on top, and finish with more cracked black pepper.

Teriyaki Skirt Steak:

2 lbs skirt steak cleaned, cut in portions
2 cups teriyaki glaze
4 Tbsp black sesame seeds
4 Tbsp white sesame seeds

1. Combine all the ingredients in a zip-lock bag, and marinate 2 to 4 hours.

Charred Red Onion Vinaigrette:

4 cups Gills Red Onions, diced
1 cup olive oil, divided
2 Tbsp Dijon mustard
¼ cup soy sauce
¼ cup balsamic vinegar
Salt and pepper, to taste
Sugar, to taste.

1. Season the diced red onions with salt and pepper and 1 tablespoon of olive oil, and place under the oven broiler.
2. Cook the onions until dark, charred and almost a burnt color.
3. Remove the onions, and place them into a bowl with the Dijon mustard, soy sauce and vinegar.
4. Whisk to combine, and stream in the remaining olive oil while whisking until combined.
5. Adjust the seasoning with salt, pepper, sugar and soy sauce.
6. Reserve in the refrigerator for plating.

Pickled Red Onions:

4 cups Gills Red Onions, diced
2 Tbsp salt
¼ cup sugar
2 cups red wine vinegar
¼ cup red beet juice

1. Season the diced red onions with salt and sugar, and let sit for 20 minutes.
2. Pour in the vinegar and beet juice, and mix.
3. Let sit for 1 day before using

1. Heat a cast-iron skillet over medium-high heat, and preheat the oven to 375°F.
2. Season the chicken breasts with salt and pepper. Carefully place them in the pan with the skin side down. Allow them to cook until golden brown.
3. Flip the chicken breasts over, and turn off the heat. Place the entire pan in the oven, and cook for 15 minutes or until the internal temperature reads 165°F at the thickest part of the breast.
4. While the chicken cooks, preheat the grill on medium-high heat.
5. Toss the tomatoes and sliced onions in the olive oil, salt and pepper; place on the grill to char.
6. Toss the bread cubes in olive oil and salt and pepper; place on the grill to toast.
7. Move all the ingredients occasionally to prevent burning. (You want a nice char on multiple surfaces of the ingredients.)
8. Remove everything from the heat, and allow to cool.
9. Remove the chicken breasts from the oven, and rest them on a wire rack.
10. Toss the tomatoes, onions, croutons and spring mix with a generous amount of Lemon Vinaigrette.
11. Using tongs, transfer the mixture into a bowl.
12. Slice the chicken into ¼-inch slices, and shingle them over the salad.
13. Grate the Parmesan over the entire dish, and finish with the cracked black pepper.

Lemon Vinaigrette Recipe:

½ cup lemon juice
½ cup olive oil
Splash of apple cider vinegar
Salt, to taste
Vinegar, to taste
Italian seasoning, to taste