Yield 2 1/2-quarts

2 medium-sized celeriac (celery root), peeled and chopped coarsely
3 medium sized Yukon Gold potatoes, peeled and chopped
1 small yellow onion
1 tablespoon butter
5 cups roasted vegetable stock
1 1/2 cups Toasted Head Chardonnay
2 tablespoons lemon juice
1 cup heavy cream
1 cup crème fraiche
shaved black truffles for garnish

1. Peel and cut celeriac and potato into coarse chunks.

2. In medium stockpot, melt butter and sweat onion until transparent. Add celeriac, potatoes, and vegetable stock. Season with sea salt and pepper; add lemon juice and white wine. Simmer vegetables until just tender then liquidize (puree in blender).

3. Beat cream and crème fraiche until slightly thickened; add to soup then bring to soft boil. Season if necessary.

4. Serve topped with black truffle shavings and a light drizzle of extra virgin olive oil.

Duck Mole Tostaditas with Roasted Corn & Cabbage Slaw

Yield: 24 tostaditas

6 each duck legs confit
1 ounce dried chile pasilla negro
7 ounces dried chile California, mild or hot
8 ounces dried chile ancho
4 slices white bread, cubed
8 corn tortillas
olive oil for frying
1/2 lb Mexican chocolate, ground
1 tablespoon plus 1 teaspoon black peppercorns
8 each whole cloves, toasted and ground
1/2 cup sesame seeds, toasted
2 each vine-ripened tomatoes, whole, fried in olive oil
1 tablespoon plus 1 teaspoon sea salt
5 3/4 cups duck stock (substitute with quality chicken stock)

Vinaigrette
1 garlic cloves, chopped
1/4 teaspoon sea salt
1/2 teaspoon lemon juice
2 tablespoons rice wine vinegar
2 teaspoons brown sugar
1 teaspoon cumin seeds, toasted and ground
Pinch of red pepper flakes
1/3 cup good quality olive oil

Slaw
1/4 head of green cabbage, shredded
1/4 head of red cabbage, shredded
1/4 pound (4 ounces) corn kernels
2 tablespoons olive oil
1/4 cup fresh cilantro leaves, minced
*Optional: 1/3 lbs cotija cheese, crumbled (may substitute dry feta)

1. Discard skin and bones of duck legs; shred meat and reserve in refrigerator.

2. Remove tops of chiles; reserve seeds. Toast seeds in a dry skillet. Fry chiles in olive oil, then fry the bread cubes; reserve oil for frying the “tostaditas”.

3. Use a biscuit cutter to punch 3 “tostaditas” from each corn tortilla. Fry tostaditas in batches of 6 to 8 in hot corn or vegetable oil until crisp; transfer tostaditas to a paper towel lined plate. Discard oil once cool.

4. In a food processor, puree chiles, bread, chocolate, peppercorns, cloves, sesame seeds, tomatoes, and salt. Transfer to a large stock pot, whisk in stock then combine with the duck meat. Cook over low heat until mixture has thickened; stir to prevent mole from scorching.

5. Prepare vinaigrette. Whisk together ingredients and reserve at room temperature.

6. Roast corn kernels in a small skillet in olive oil until just browned, remove from heat and let cool completely.

7. Just prior to serving, assemble slaw and toss together in vinaigrette. Assemble tostaditas; top with slaw and optional cotija cheese.

Green Curry Prawn with Coriander & Citrus Relish

Yield 24 skewers

Prawns
24, 12/14 count prawns, shelled and de-veined
12 ounces coconut milk
3 tablespoons green curry paste*
2 tablespoon brown mustard seeds, toasted
sea salt and cracked black pepper to taste
24 bamboo skewers, soaked in water

Whisk together coconut milk, green curry paste and toasted mustard seeds; season with cracked black pepper and sea salt.

Pour curry mixture over prawns, marinate for 30 minutes to 1 hour.

Thread prawns onto skewers tail end first. Grill two to three minutes each side over hot flame or on flat grill. Serve atop a small bed of Coriander & Citrus Relish. Garnish with sprig of coriander.

Coriander & Citrus Relish
2 pink grapefruit
3 Valencia oranges (substitute Navel)
2 lemons
2 blood oranges
2 Black Spanish radishes, grated (if not available, leave out)
1/2 small red onion
1 bunch coriander (cilantro)
Sea salt

1. Segment assorted citrus; reserve juices. Gently slice segments into small pieces; set aside. Pour reserved juices into small saucepan and reduce to a slight syrupy consistency; let cool.

2. Mince the red onion; add to citrus mixture. Pluck coriander leaves from stems, discard stems. Chiffonade the coriander leaves, add to the citrus and onion, pour reduced juices over mixture, sprinkle with sea salt and combine together. Taste; adjust seasoning. Use slotted spoon when serving. Serve under Green Curry Prawn.

3. Serve with R.H. Phillips Sauvignon Blanc.

Yield: 24 skewers

Lavender-Balsamic Syrup
Makes about 1/2 cup

1/2 cup balsamic vinegar
1/4 cup plus 2 tablespoons honey
3 tablespoons dried lavender flowers

In a very small saucepan combine balsamic vinegar and honey. Cook over low heat until honey is dissolved completely. Add lavender, let simmer for 2 to 3 minutes then remove from heat. Steep for 10 minutes; pour mixture through a fine-mesh sieve to remove flowers and reserve in a small bowl.

1 to 1 1/2 pounds boneless lamb (leg of lamb or shoulder cut recommended) sea salt and cracked pepper, to taste 24 bamboo skewers, soaked in water for 2 to 3 hours 

1. Slice lamb into 24 thin pieces, each about 3 inches long, and season lightly with salt and pepper. Skewer 1 piece of meat lengthwise onto bamboo. Repeat process until finished then lay skewers in a shallow dish.

2. Pour Lavender-Balsamic Syrup over meat then cover and refrigerate until ready to grill. Prepare grill to a medium-high temperature (you should not be able to hold your hand over the grill longer than 2 to 3 seconds). Place lamb skewers onto grill; cook each side for a maximum of 2 to 3 minutes. While grilling, brush lamb with marinade. Remove promptly from grill and serve!