Ingredients:

Preparation:

Heat 2 tablespoons of oil over medium heat. Add onions, garlic cloves and thyme. Season to draw out moisture, sweat until translucent and soft with no color. Remove the vegetables and cool completely.

Mix in the eggs and milk with the cooled vegetables slowly incorporate the remaining ingredients. Cook a small amount to ensure the seasoning is correct, adjust if needed. Place meatloaf on plastic wrap, and form a log about 4 inches in diameter. Using the plastic wrap, roll the meatloaf into a log, twisCng and squeezing the ends of the plastic to help compact the meatloaf. Chill overnight.

Unwrap the meatloaf, discard the plastic wrap and transfer the log to a piece of cheesecloth about 12” wide by 24” long, placing it along a short end of the cheesecloth. Rolling it away from you, roll it up into the cheesecloth into a tight log, again twisCng the ends as you roll to force the meatloaf into a compact log. If possible, have a second person hold the end of the cheesecloth flat on the work surface as you roll.

Loop a length of butchers twine around your index finger. With the same hand, hold one end of the cheesecloth tightly and wind the twine around the end of the meatloaf. Continue wrapping the twine about 1/4 inch in the meatloaf, this will help force the meatloaf to compress into a tight roll. Tie in a knot around the cheesecloth. Repeat the procedure on the other end Steam meatloaf in cheesecloth unCl it reaches an internal temperature of 155° Cool completely.

On a piece of plastic wrap, lay out thinly sliced Hobbs bacon, overlapping each piece. Continue until you reach the desired length to wrap the steamed and cooled meatloaf. Liberally apply the activa powder to the bacon, transfer the meatloaf to the bacon. Wrap bacon around the meatloaf, just slightly overlapping. Wrap in plastic wrap, twisCng the end to form a compact log. Refrigerate overnight.

Heat 2 Tablespoons of oil and 4 tablespoons of butter in a non stick pan, sear all sides of the bacon wrapped meatloaf until the bacon is golden brown and has been fully cooked. Remove from the pan to a draining rack, and cool. Slice to desired thickness.

Heat 2 Tablespoons of oil and 2 Tablespoons of butter in a non stick pan and sear both cut sides of the meatloaf. Serve atop potato silk, with red wine sauce, tomato fondue and roasted vegetables.

Preparations:

Melt butter and heat heavy cream in two separate sauce pots. In a large pot, place the diced potatoes in the cold water with 1 cup kosher salt. Bring up to a light simmer, cook until soft, about 25-30 minutes. Strain potatoes through a colander. While the potatoes are still hot, pass them through a food mill or potato ricer into a bowl. Combined the melted butter, hot cream, and riced potatoes. Season with salt and white pepper. The consistency should be smooth and creamy with no grainy texture.

Preparations:

Sauté shallots, garlic, and whole mushrooms. Add the Pinot Noir and reduce until the pan is dry but the wine has not become burnt. Add the veal stock and bring to a simmer. Reduce the mixture until it reaches sauce consistency. Season with salt and pepper. Strain through chinois. Keep warm for use.

Preparations:

Bring a large pot of salted water to a light boil. Prepare ice bath. Score roma tomatoes on the steam end, place into lightly boiling water for 1 minute, remove and put directly into an ice bath, after 2 minutes remove from ice bath. Peel skins from tomatoes. Cut into quarters. With a paring knife remove all ribs and seeds.

Preheat oven to 225°. In a large sauté pan, add the 2 tablespoons olive oil, sweat the shallots and fresh chopped garlic, and add quartered tomatoes and lightly sauté. Fold in sprigs of whole thyme and basil leaves.

Transfer to shallow, non reactive baking pan. Make sure the tomato product is no more than an inch deep. If so, use two baking pans. Cover with parchment, directly onto tomato mixture. Place in oven at 225° for 1 hour. After one hour, carefully lift parchment making sure all of the liquid is cooked out. If not, cook an additional 15 mins, until mixture is free of any liquid. Remove from oven; remove parchment and stems from thyme sprigs. Put into a blender, puree
until smooth. Keep warm for use.

Preparations:

For Carrots: toss peeled baby carrots in 3 oz. olive oil, season with kosher salt and fresh ground black pepper. Transfer to a sheet pan in 1 layer and roast for 12-15 minutes, until lightly browned and tender. Set aside and keep warm.

For Mushrooms: in medium sauté pan, on high heat, heat 3 Tablespoons of olive oil until white smoke forms, add fresh thyme and whole peeled garlic cloves, cook until browned. Discard thyme and garlic, add the mushrooms, cook until the moisture has been released and mushrooms have browned. Season with salt and pepper. Drain on paper towel. Keep warm.

For White Pearl Onion / Red Pearl Onion: In a medium sauce pan, add peeled red/white pearl onions, 3 cups water, ½ cup white vinegar and 1 cup sugar to a simmer. Simmer for 10-12 minutes or until the onions are tender. Drain the onions and keep warm.

For French Breakfast Radish: In a medium sauce pan, add cleaned and split radishes, 3 cups water, ½ cup white vinegar and 1 cup sugar to a simmer. Simmer for 12-15 minutes until radishes are tender. Drain and keep warm.

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