Classic Bruschetta with S trachiatella

ingredients: procedure:

3 pieces soft Italian 1. Slice Bread approximately 1/2” thick. Brush both sides with soft butter and grill on both sides to make crispy and create 1 Tbsp butter, grill marks. room temperature 3 oz. Strachiatella 2. In a small bowl, mix grape tomatoes with kosher salt, white balsamic vinegar, , shallot basil and extra virgin . 1 3 oz. grape tomatoes, cut in /4’s 3. Gather bruschettas and cut evenly in half. 1 pinch kosher salt 4. With a small spatula or spoon, place an even, thin layer of 1 Tbsp white balsamic vinegar strachiatella on each piece of bread. 1 /8 tsp garlic, finely chopped 5. In a small bowl, combine the baby arugula, lemon, and extra- 3 virgin olive oil with half the Maldon flaky sea salt and a grind of /4 tsp shallot, finely minced fresh black pepper. Mix well until evenly coated. Spread evenly 1 1 /2 tsp basil, freshly chopped over the plate. 2 Tbsp extra-virgin olive oil 6. Mix the tomatoes and sauce one more time and place even 1 cup baby arugula amounts on each piece of bruschetta.

1 /2 each fresh lemon 7. Arrange them over the arugula. 1 tsp extra-virgin olive oil 8. Garnish each piece of bruschetta with the remaining Maldon

1 flaky sea salt. /2 tsp Maldon flaky sea salt freshly cracked black pepper Variations Include: Top with sautéed wild mushrooms, roasted beets, , fava beans, shaved brussel sprouts, etc. Whipped Goat C heese

ingredients: procedure: 3 oz. goat , 1. Place goat cheese, white pepper, sugar, and kosher salt, in a room temperature mixing bowl and whisk together until smooth. 1 pinch white pepper 2. When soft and smooth, add sour cream and whisk until sour cream is just mixed in and smooth. Do not overmix or it will 1 /8 tsp sugar become watery. 2 pinch kosher salt 3. Transfer into a pastry bag until ready to use.

2 Tbsp sour cream Note: Should look like stiff whipped cream when made correctly. Roasted Beets with W hipped Goat C heese ingredients: procedure: 2 oz. whipped goat cheese 1. Preheat oven to 350°.

1 /2 cup baby arugula 2. Whisk together all ingredients for marinade and divide evenly into two bowls. 1 each lemon wedge 1 tsp extra virgin olive oil 3. Roast beets in oven tossed with olive oil and seasoned with kosher salt, covered, for approximately 1 hour or until a Maldon sea salt thin knife easily goes through the center. Peel when room black pepper, freshly ground temperature and dice. 3 oz. red beets, roasted, 4. Separate red beets from the golden beets, and toss the large diced and marinated red beets in half of the marinade, and the golden beets in the other half of the marinade. 3 oz. golden beets, roasted, large diced and marinated 5. Begin by piping the whipped goat cheese down the center of the plate. 2 tsp balsamic glaze 6. Place the arugula along the center of the plate and drizzle 1 tsp extra-virgin olive oil with lemon, olive oil, sea salt, and black pepper. 1 /3 cup candied walnuts, roughly chopped 7. Place both the red and golden beets randomly across the plate on top of the mousse and arugula. marinade ingredients: 8. Season the beets by sprinkling evenly with Maldon salt and 2 Tbsp white balsamic vinegar fresh ground black pepper. 4 tsp water 9. Artfully drizzle the plate with balsamic glaze and olive oil on top of and around the beets. 2 tsp sugar 10. Finish by garnishing with candied walnuts across the plate. Pinch of kosher salt MATT McMILLIN Vice President of Culinary and Beverage Innovation

Matt McMillin has helped define an award-winning path for Cooper’s Hawk Winery & Restaurants since 2010. With a focus on seasonally inspired foods and their relationship to wine, McMillin has mastered a rich, culinary concept that is both sophisticated and unique.

Prior to Cooper’s Hawk, McMillin was a partner with Lettuce Entertain You for 15 years, opening a number of concepts including Big Bowl, Ben Pao, Mity Nice Grill, Shaw’s Crab House and Vong’s Thai Kitchen. He’s also worked with fine French restaurants like Carlos, Le Francais, and Café Provencal.

McMillin is also recognized as co-author of the book Big Bowl Noodles and Rice; as a judge on the Thanksgiving edition of Bobby Flay’s Throwdown and as a chef/influencer in numerous local and national cooking segments.

Chef McMillin is a graduate of Kendall College where he received the Escoffier Award for Culinary and Academic Excellence.