Need a little inspiration on the food and drink side of things? Check out these recipes provided by Chef Michael Bryant of The Churchill and Matthew Biancaniello!
Ménage A Trios Glazed Baby Carrots
by Michael Bryant
Serves 4
6 bunches baby heirloom carrots (from the farmer’s market)
¼ cup mae-ploy chili sauce
¼ bunch cilantro
1 pint grape tomatoes
1 cup “Clover Manage a trois” (carrot, apple, ginger juice)
Scrub the carrots with a brush to remove dirt. In a cast iron skillet, sauté the carrots in a little vegetable oil on a low heat to caramelize. Once caramelized, add the mae-ploy chili sauce, tomatoes, and Clover juice. Reduce the liquid to create a “glaze”. Place cooked baby carrots in a serving dish and garnish with chopped cilantro.
Go Big Vinaigrette
1 cup “Clover Go Big” (beet, kale, carrot, apple, wheatgrass, lemon, ginger)
½ cup fresh lemon juice
1 cup champagne vinegar
2 tbls shallots, minced
1 tsp fresh thyme leaves, chopped
2 tbls granulated sugar
1 pinch kosher salt
3 cup olive oil
1 tsp kosher salt
5 turns freshly ground black pepper
In a small mixing bowl, combine the first 7 ingredients and allow to sit at room temperature for 15 minutes to macerate (soften) the shallots.
Slowly whisk in the oil and add the salt and pepper.
Clover Holiday Cocktail
by Matthew Biancaniello
Honey syrup: 3 cups honey to one cup water and 4 bay leaves crumbled in. Bring to a boil. Stir until honey completely dissolves in water. Turn off heat and let it sit for two hours to cool.
Mix all together and shake and double strain into a coup without ice.
