While creating recipes you go through many stages to ensure a replicable dish. RnD enables you to find food cost, yield, shelf life and how much product is calculated waste.

Harvey’s Bread

Served with Whipped Foie Butter and Smoked Olive oil with Cranberry Vinaigrette

While creating Harvey’s bread, the thought process was to create a simple bread recipe that could be easily replicated by anyone on team.

We were able to create a 5 ingredient recipe developed over 1 month of daily tweaks and edits to find the perfect bread that came out amazing every time.

All Purpose Flour

Instant Yeast

Kosher Salt

Warm water 105-110 Degress

Sugar

3640 g

49 g

56 g

3,150 ml

Pinch

1. Combine Flour and salt

2. Mix 105-110 degree water, instant yeast and sugar Let bloom

3. Add yeast water to all dry ingredients and mix with hook attachment

4. Let mix on low setting untill no clumps of flour left (about 12 Minutes)

4. portion into 3.8 oz, place in sprayed demi loaf sheet

Top with rosemary from smoked olive oil

5. Place in Convi to proof for 30 minutes.

6. Put into 375 degree, 80% humidity, 3 bars of fan oven for 20 minutes

7. Let rest in pan for 5 minutes, remove and place on cooling rack

8. Fire to order at 425 for 2 minutes topped with smoked olive oil

Koji Marinated Lamb

Fried brussels sprouts tossed in a chimmichurri aioli and pickled red onions, burnt shallot jam and served with red wine lamb jus.

Koji Marinade

1. Debone Lamb Rack and roast bones at 450 for 20 minutes

2. Deglaze sheet pan with red wine

3. Combine lamb bones, red wine and veal jus into a pot. Reduce by 50%

4. Cool down jus

Koji Marinade

1. Cover lamb tenderloin with koji and place unwrapped in walk in for 24 hours

2. Wash off koji in cold water and place in sous vide bag with 6 oz of jus

For service place in sous vide at 105 for at least an hour a half. Sous vide for up to 3 days.

1 rack

10 oz

2 oz

100 g

Bone in Lamb (tenderloin)

Veal Jus

Red Wine

Koji

Burnt Shallot Jam

While I was working in the office on food costing I looked up on our community bookshelf and an orange book caught my eye; The Noma Guide to Fermentation. I ended up deep diving into Koji. I realized that similar to the process of dry ageing a meat, the koji cuts through proteins, leaving a more flavorful, tender piece of meat. After a try or two of doing an air dry technique, Koji marinating the protein, and cooking it in a sous vide, I found the right times and temperatures and never looked back.

1. Cook Duck Fat Shallots

2. Combine sugar and salt to sauce pan with duck fat. Cook untill dissolved.

3. Slowly emulsify duck fat with shallots in blender

4. Cool down in double stack ice bath while moving consistently

100 g

10 g

4 g

50 g

Duck Confit Shallots

Sugar

Salt

Smoked Duck Fat

Lemon Chive Ricotta Filling

Fresh Whole Milk Ricotta

Chives, Finely Sliced

Lemon, Zested and Juiced

Black Pepper

Salt

1 Full Recipe

2 oz

1 ea

2 tsp

to taste

1. To make the fresh ricotta filling, first remove the ricotta from the fridge.

2. Discard the whey (liquid in the bottom bowl), then remove the cheesecloth-filled ricotta from the strainer.

3. Scoop the ricotta into a large mixing bowl, discarding the cheesecloth.

4. In the same bowl, combine the chives, lemon zest, half of the lemon juice, and black pepper. Gently fold the ingredients together with the ricotta using a spatula.

5. Taste the filling and add salt or more black pepper if needed.

6. Now the filling is ready to use! Put it in a piping back and use it to fill pasta such as Ravioli, Agnolotti, or Tortellini. Or, use it as a layer for your favorite lasagna, filling for cannoli’s, or pasta sauce!

Fresh Whole Milk Ricotta

3584 g

224 g

60 g

200 g

25 g

Whole Milk

Heavy Cream

Kosher Salt

Distilled Vinegar

Thyme

1. To make the fresh ricotta, first use butcher’s twin and cheesecloth to make a sachet or “little purse” with the thyme. Wrap the herbs in cheesecloth and tie them up with the twine to prevent any leaves from getting into the cheese, while still imparting flavor.

2. In a large, wide saucepan, combine the whole milk, heavy cream, kosher salt, distilled vinegar, and thyme sachet. Gently stir.

3. On medium-low heat, slowly bring the mixture up to 185F, leaving the mixture undisturbed (do not mix)!

4. Once the mix has reached 185F, drop the heat to low and let gently simmer for about an hour, or until a visible “curd” layer has formed. To double-check it is at this point, gently tap the mixture to check if a medium firm layer of cheese has formed.

5. At this point, set up a straining station using a large bowl, a large strainer, and a thin layer of cheesecloth. Place the strainer in the bowl, resting on its edges and not touching the bottom. Lay a layer of cheesecloth on top of the strainer, and you’re ready to go.

6. Remove the ricotta mixture from the stove and carefully pour into the cheesecloth-covered strainer.

7. Let sit overnight in the fridge to firm up, or up to three days till as firm as desired.

8. After sitting in the fridge, you should have beautiful fresh ricotta ready to be made into any pasta filling, lasagna layer, or sauce.

Rich Egg Pasta Dough

1. On a clean, large, flat surface, make a well with the flour, making sure the center is wide enough and sides are high enough to hold the eggs.

2. Pour all your eggs, yolks, salt, and citric acid into the center of the flour well, and with a fork, mix just the egg mixture until they are homogeneous.

3. Once the eggs are fully mixed, continue mixing, slowly pulling the flour into the center until most of the flour is incorporated, a very shaggy dough is formed and it’s kneadable with your hands (make sure not to break the walls while you’re doing this).

4. At this point, start kneading the dough with your hands, incorporating the rest of the flour left on the table as you go.

5. Once most of the flour is incorporated, and the dough isn’t sticking to your hands anymore, knead consistently for 10 minutes and let rest with a damp towel over it or wrapped in plastic wrap.

6. Keep the dough at room temperature for 20 minutes, and then knead again for 8 minutes until the dough is a uniform ball. To double-check if it is ready, gently press the dough ball with your finger, and if the dough slowly springs back up, you are good to go!

7. To finish, wrap the dough with plastic wrap and let rest at room temp for 30 minutes before rolling it out for use (or if you are not gonna roll it immediately, pop it in the fridge to rest for at least an hour or up to 2 days).

8. To roll the dough, portion the ball into 5 portions, keeping the portions you are not using either wrapped in plastic or under a damp towel. Press the first portion into a flat oval, then begin rolling the dough with a rolling pin (or run it through a pasta machine for an easier and faster way). Continue to roll until it reaches approximately 1/16 of an inch or 1.5mm thick. The dough sheet should be slightly transparent, being able to see the outline of your hand through it or even read a newspaper through it when held up. Use the dough sheet for tortellini, lasagna, tagliatelle, or your favorite type of pasta, making sure to dust the finished fresh pasta with flour to prevent sticking!

00 Flour

Whole Eggs

Egg Yolks

Citric Acid

Kosher Salt

840g

6 ea

12 ea

12 g

25 g

Creating good pasta plays with the idea of being a Pastry Chef on the savory line. While creating these recipes there were harsh words said, passion was high and cooks became Chefs. To find perfection in the chaos of a kitchen is a feeling unlike any other I have experienced. These recipes have everything you want. Pasta.

Seared Scallop and Prawns

Pan seared scallops and prawns, cannellini beans in Spicy Tomato Broth, and Saffron Emulsion

Spicy Tomato Broth

1. Sautee shallot, white onion, and garlic till translucent

2. Add in tomato paste and let fry till raw flavor is cooked out and oil starts to separate

3. Deglaze with white wine and let reduce till au sec

4. Add in harissa, followed by San Marzano’s, lobster stock, and saffron

5. Let reduce to allow for flavor development

6. Season with salt to taste

Shallot

White Onion

Garlic

Tomato Paste

Harissa

White Wine

Saffron

San Marzanos

Lobster Stock

208 g

225 g

22 g

70 g

135 g

907 g

4 g

1250 g

7585 g

Saffron Reduction

White Wine

Saffron

Shallot

Garlic, Crushed

Thyme

1 qt

1 tsp

1 ea

2 ea

2 g

1. Add all ingredients to saucepot and reduce by half untill chinois

Saffron Emulsion

egg whites

yogurt

lemon juice

saffron reduction

canola oil blend

salt

1. Add egg whites, yogurt, lemon juice, reduction, and salt to a blender to mix

2. Slowly stream in oil till emulsified and thick (don’t loose your vortex)

240 g

123 g

70 g

100 g

550 g

This was one of my favorite dishes to make because of my food allergy to shellfish. There is something about using all of your other senses to cook that keeps your mind engaged in the process of food. We have 5 senses and not many people understand how you use can use ALL of those senses when cooking. Hearing a perfect sear on salmon skin; touching pasta dough and knowing it has too much moisture; smelling the perfect cook on pecans, knowing the oil is cooking them from the inside out; seeing any food and knowing that this has the perfect bite in it. If you take away my taste, I’ll still love making food, enjoying everything it has to offer us.