Short Rib Empanadas w/ Chimichurri Crema:

Place on sheet tray and heat at 350 degrees for about 12-15 minutes until warmed through.

Crema is best at room temperature.

 

Deviled Eggs:

Best served at room temperature

 

Beet Tartare:

Best served at room temperature

 

Shrimp & Arborio Rice Fritters w/ Calabrian Chile Hot Sauce:

Place on sheet tray and heat at 350 degrees for about 12-15 minutes until warmed through. 

Hot sauce is best at room temperature.

 

Charcuterie:

Serve room temperature.  Reheat focaccia at 300 degrees for about 10 minutes.

 

Classic Smashed Potatoes:

On stovetop over medium heat, stir often adding ¼ cup milk or chicken stock to thin out if needed.

 

Potatoes Pave:

Place pieces on a parchment lined sheet tray.  Do not overcrowd.  Heat at 425 degrees for about

10-15 minutes. 

 

Roasted Halibut with Chile & Herb Sauces:

Do not refrigerate before heating.  Heat at 425 degrees for about 10 minutes until just warmed through

and the fish is flakey.  Serve sauces at room temperature.

 

Citrus Fennel Salad:

Best served at room temperature.

 

Apple Cider Braised Squash w/ Spicy Almond Pesto & Shaved Parm:

Best served at room temperature.

 

Charred Broccoli w/ Roasted Garlic Labneh & Preserved Lemon:

Best served at room temperature.

 

Bread Pudding:

Bake at 325 degrees, covered for 25 minutes. Remove foil, and return to oven uncovered for another 20-25 minutes. Rest for 15 minutes before serving.

 

Cranberry Rosemary Cocktail Mix w/ Candied Garnishes:

Keep mix and garnish chilled.

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