2009 ANNUAL AWARDS RECEPTION

take on New American Cuisine, with a touch of French flair, has earned her the title of "The Flavor Queen" by many of her colleagues. This respect and glowing admiration has transcended the bounds of her own restaurant, winning her awards and favorable reviews from publications such as The New York Times.<br><br> Visit the Would at www.thewould.com Chicken Roulade with Asparagus, Provolone and Prosciutto Provided by Chef Claire Winslow of The Would Restaurant 4 Chicken breast boneless with skin 12 slices Prosciutto 8 slice provolone cheese 16 asparagus, blanched lightly Sea salt and freshly ground black pepper 4 - 8 inch skewer or 8 toothpicks 2 tbsp. canola oil 1.Place one chicken breast at a time on a cutting board and slice it along the breat to butterfly open. Place a piece of plastic wrap on top and pound it evenly with a meat mallet until ¼ inch thick.<br><br> 2. Place the chicken breast skin side down on a clean piece of plastic wrap and season with Salt and Pepper. Layer the Prosciutto and provolone on top of the chicken.<br><br> Place the asparagus on the bottom end of the breast and begin to roll using the plastic wrap to help with the uniformity. Be careful to use the plastic wrap to help roll but not to roll into the chicken use it as a guide. Once the chicken is rolled tightly remove from the plastic wrap and slide a toothpick or skewer down the side to hold close while cooking.<br><br> Season with S & P. Place a sauté pan on the stove and heat on medium add canola oil and sauté on all sides until lightly browned. Place in the oven at 375 degrees until done if using a thermometer until it reaches 160 degrees.<br><br> Let rest about 10 minutes. Before slicing remove toothpicks. Serve with tomato Buerre Blanc.<br><br> Tomato Buerre Blanc 1 tbsp. shallot peeled and minced 2 oz. white wine ½ bay leaf 1 sprig thyme ½ cup diced tomato 6 oz.<br><br> butter 2 oz. heavy cream Sea Salt and freshly ground black pepper to taste In a small pot add the shallots, wine, thyme, and bay leaf and reduce until almost dry. Add the tomatoes and the cream and reduce until half.<br><br> Reduce the heat to low and slowly add the butter whisking it until it is all melted. Do not boil and remove from the heat when all the butter has been incorporated. Remove bay leaf and thyme season with salt and pepper and serve with chicken.<br><br> Note: Best served immediately. "Twisted Soul" Food Concepts Sea Scallops + Chestnuts + Prosciutto Bacon + Porcini + Chives Prosciutto Placed pre sliced prosciutto onto baking paper sprayed with Pam or onto a Professional Silpak, bake @ 350? until crispy like bacon.<br><br> Chestnut Terrine Heavy Cream 2 cups Roasted Chestnuts 1 cup Sugar 1 Tb Salt 1 tsp Agar - Agar Powder 1 tsp per volume of puree Method Add all the ingredients to blender, blend until smooth. Place the ingredients into a sauce pot and heat to above i8oF (at this temperature the Agar - Agar will activate) Pour into desire mold Let set at room temperature for 15 minutes Place mold into the Refrigerator until set Porcini Mushroom Sauce Dried Porcinis 1 oz Fresh Ginger 1 Tbsp Heavy Cream 2 cups Butter 1-2 oz Xantham Gum 1/8 tsp Salt T.T Sugar T.T Pepper T.T Method Rehydrate 1/2 oz of dried porcini mushrooms with hot water for 5-10 minutes (till soft) Peel and slice 1 tbsp of ginger. Add cream, porcinis and ginger in a pot and simmer for about 5 minutes Add the mix to the blender, turn the blender to low and add the xantham gum and the butter.<br><br> Season to taste with salt, sugar and pepper. Chives: Cut into Sticks or rings. Sea Scallops: Dry sea scallops with towel Place saute pan on burner to pre heat Season sea scallops with salt and pepper Add oil to pan Add scallops to pan and don't touch Sear scallops about 3 minutes per side.<br><br> 47 Raymond Avenue, Poughkeepsie. New York 12603 845-705-5381/845-705-5433

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