ROANOKE, Va. -

Charred Corn Bisque with Crab Avocado Salad- makes two 8 oz portions
Soup:

1 ea Onion, small chop
2 ea Garlic Cloves, minced
1 qt Corn, fresh or frozen
1 qt Heavy Cream
½ qt Vegetable Stock
Pinch Cayenne
Salt and Pepper

Toss corn in some canola oil, salt and pepper. Place in oven and roast until golden color.
Saute the onions and garlic until tender.
Add in the corn and saute another couple of minutes
Add in the cream and stock and simmer for 30 minutes
Add in the cayenne and puree soup until smooth.
Season with salt and pepper

Crab Avocado Salad:

6 oz Lump Crabmeat
2 tbsp Red Onion, small dice
2 tbsp Scallions, sliced
½ ea Lime, juiced
½ ea Avocado, diced
Salt and Pepper

Mix all ingredients together

Watercress and Curly Endive (Frisee) Salad - makes two portions:

2 cup Watercress, stems removed
2 cup Curly Endive
1 cup Mesclun Greens
1 ea Blood Orange Segments
1 ea Tangerine Segments
1/3 cup Pickled Red Onion, julienne
½ cup Goat Cheese, crumbled
½ cup Granola (can substitute any granola mix or toasted nut of your choice)
3 oz Citrus Ginger Vinaigrette

Pickled Red Onion:

1 ea Red Onion, julienne
½ cup Sugar
½ cup Red Wine Vinegar

Bring the sugar and vinegar to a simmer to dissolve the sugar.
Pour over the red onions and let sit at least 2 to 3 hours. Overnight is preferable.

Citrus Ginger Vinaigrette:

1 tbsp Ginger, fresh
1 ea Shallot, small chop
1 ea Garlic Clove, minced
1 tbsp Mustard
4 oz Orange Concentrate
2 ea Oranges, zests
1 oz Honey
2 oz Cider Vinegar
18 oz Canola Oil

Blend the first 8 ingredients in a blender until smooth.
Slowly add in the oil to emulsify.
Season with salt and pepper.

Beef Tenderloin Entree - makes two portions:

4 ea Beef Tenderloin, 4 oz
2 ea Smoked Gouda Rosemary Potato Pancakes
6 oz Roasted Tomato Horseradish Reduction
12 pcs Asparagus, white, cleaned and trimmed
4 oz Shaved Asparagus Salad

Beef:

Season with salt and pepper, place on a hot, clean grill. Cook about 3 minutes each side for medium rare or longer for desired temperature.

White Asparagus:

12 pcs White Asparagus, bottom 1/3 removed, run a peeler over the rest of the asparagus on all sides, just once. Bring a pot of salted water to a boil and blanch the asparagus for about 2 minutes. Toss in olive oil, salt and pepper and place on grill for about 3 minutes.

Pancakes:

1 ea 90 Ct Potato, cleaned, grate on box grater
½ ea Spanish Onion, peeled and grate on box grater
1 ea Garlic Clove, minced
2 tbsp Scallion, sliced
1 tbsp Parsley, flat leaf, chopped
1 tbsp Rosemary, chopped
4 oz Smoked Gouda, grate on box grater
2 oz Heavy Cream
Salt and Pepper

Place all the ingredients in a mixing bowl and mix to combine.
On a pre heated flat top or saute pan, add some canola oil and place potato cake in pan. slightly press cake down to form a pancake. Cook on both sides about 2 minutes. If still a little under done place in oven to finish cooking the pancakes.

Tomato Horseradish Sauce:

3 ea Beefsteak Tomatoes, cut into wedges
1 ea Spanish Onion, chopped
2 ea Garlic Clove, minced
1 qt Chicken Stock
3 tbsp Horseradish, minced
1 tbsp Tarragon, fresh, chopped