Showroom Reopening Information

Triple Crown Appetizers

Kentucky Derby


Pimento Beer Cheese

Level: Easy
Yields: Serves 8-10 as a snack

11/2 pounds finely grated sharp Cheddar cheese
1 cup mayonnaise
1/2 cup sour cream
1/2 cup cream cheese, at room temperature
11/2 teaspoons Worcestershire sauce
5 scallions, finely diced
1 teaspoon onion powder
1 teaspoon paprika
1 garlic clove, minced
1 (4oz) can of diced pimentos
1 teaspoon Dijon mustard
10 dashes of hot sauce or to taste
2tbs of a good quality lager
Salt and Pepper to taste
Crackers, for serving

Place all of the ingredients into your Wolf Stand Mixer with a paddle attachment and mix until thoroughly combined. Season with salt and pepper as desired.

Chef Tip: If you don’t have a stand mixer no problem! Just need a large bowl, and some elbow grease.


Mint Julip Bourbon Chicken Skewers

Prep Time: 45 Minutes
Cook Time: 10 Minutes
Level: Easy
Yield: 20 Skewers

1 lb Boneless Skinless Chicken Breasts
½ Cup Bourbon
4 Tablespoons Mint Leaves
¼ Cup Balsamic Vinegar
1/2 Teaspoon Ground Allspice
1 Lemon
Salt and Pepper to taste

1 Cup Greek Yogurt
½ Cup Mint Leaves
1 Clove Garlic
1 Tablespoon Lemon Juice
½ Teaspoon Cayenne Pepper

Also Needed: Wooden or metal skewers

1. Thinly slice the chicken breasts. In a bowl, combine the bourbon, mint, balsamic, allspice, lemon juice and zest. Season with salt and pepper.
2. Combine the marinade and chicken in a vacuum bag and using your Vacuum Seal Drawer, select Level 2 Vacuum and Level 1 Seal. If you do not have a Vacuum Sealer, combine chicken and marinade in a bowl, cover, and let marinate for 30 minutes or overnight.
3. If you are using wooden skewers, soak them in water so they do not burn or char.
4. Mince the mint leaves and garlic. In a bowl, combine the mint, garlic, lemon juice, and cayenne. Stir to combine and season with salt and pepper to taste.
5. Preheat your Wolf Char broiler.
6. Skewer the chicken leaving 2-3 inches at one end of the skewer to make them easier to handle.
7. Place on the char broiler and cook each side for 4-5 minutes.
8. Garnish with fresh mint leaves, and serve with the mint dipping sauce.


Crab Cake Dip

Time: 35 mins
Level: Easy
Yield: 10-15

Dip Filling:
1 (16oz) can lump crab
8oz cream cheese softened at room temperature
8oz Monterrey jack
8oz Mozzarella Cheese
1 tsp Tabasco Hot Sauce (or to desired spiciness)
1 bunch Scallions diced
1 lemon juice and zest
¼ cup of parsley diced Parsley
1 tsp Smoked paprika
2 tbs old bay
1 small can of Diced Pimentos
1 cup mayonnaise
3tbs Dijon

3 tbs of parsley diced Parsley
¼ cup Panko mixed with 2 tbs olive oil

1. Preheat oven to 325F on Convection Bake
2. Mix all the ingredients for dip using a rubber spatula until combined.
3. Place mixture into a casserole dish sprayed with non-stick cooking spray.
4. Mix topping ingredients in a medium bowl until combined and sprinkle on top of mixture in casserole dish
5. Place in oven until topping is brown and bubbly around 20-25 minutes.
6. Serve with Crackers and vegetables, enjoy!


Bergers Cookies

Prep Time: 30 Minutes
Cook Time: 10-12 Minutes
Level: Easy
Yield: 20 Cookies

1/3 Cup Butter
½ Teaspoon Salt
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Powder
½ Cup Sugar
1 Large Egg
1 ½ Cup Flour.
1/3 Cup Milk

2 Cups Semi Sweet Chocolate Chips
1 ½ Tablespoons Light Corn Syrup
1 Teaspoon Vanilla Extract
¾ Cup Heavy Cream
1 ½ Cup Powdered Sugar

1. Preheat your Wolf oven to 400° on the convection mode
2. Combine the flour, salt, and baking powder. In a mixing bowl, cream together the butter and sugar. Then add the egg and vanilla extract.
3. Begin adding small amounts of the flour and milk, alternating until it’s all combined.
4. Using a small ice cream scoop or two tablespoons, 1 inch dough balls on a baking sheet. Then gently flatten out the cookies. Leave two inches of space between cookies because they will continue to spread out when they bake.
5. Place in the oven and bake for 10-12 minutes.
6. In a saucepan, add the chocolate chips, corn syrup, vanilla and cream. Cook over medium heat until it is very hot and smooth.
7. Beat in the powdered sugar and salt.
8. Once the cookies have cooled, dip one face side of the cookie into the frosting, swirling off any excess.
9. Serve and enjoy.

Belmont Stakes

Truffle Oyster Rockefeller

Prep Time: 20mins
Cook Time: 10mins
Yields: 12 dozen (about 6 servings)
Level: Intermediate

12 dozen on the half shell
5 oz fresh spinach
2 cloves garlic minced
2 medium shallots minced
2 tbs olive oil
2 tbs of butter
½ cup truffle cheddar cheese or Moliterno al Tartufo or Romano
½ lemon zest and juice
½ tsp crushed red pepper

1. In a large pan on your Wolf Cook Top or Range sauté shallots until translucent. Once shallots start to release their moisture add garlic and crushed red pepper.
2. Once garlic is fragrant (about two mins) add spinach and cook until spinach just starts to wilt. Remove from heat and add lemon juice and cheese and mix until combined.
3. Shuck oysters leaving them on the half shell. If you can’t shuck you can also lightly steam oysters on your cook top or in your Convection Steam Oven for about 4 mins or until they slightly pop open to help easily remove the top half of the shell.
4. Take about a tablespoon of mixture and place on each oyster.
5. Broil on high I your Wolf E or M series oven for 6 mins or until bubbly and golden. Serve hot and Enjoy!


Watermelon Salad

Prep Time: 20 Minutes
Level: Easy
Yield: 4 Servings

2 Cups Watermelon
2 Cups Arugula
¾ Cup Feta Cheese
1 Cup Cucumber
¼ Cup Mint

¼ Cup Lime Juice
¼ Cup Olive Oil
1 Tablespoon Honey
Salt and Pepper to taste

1. In your Wolf Gourmet Blender, combine the lime juice, olive oil, and honey until it is emulsified. Season with salt and pepper.
2. Dice your watermelon into 1 inch cubes. Cut your cucumber once lengthwise and then cut ¼ inch thick slices. Cut your feta cheese into ½ inch cubes or crumble it. Chiffonade the mint by collecting multiple leaves, rolling them into a cigar like shape, and then thinly slicing it. The result should be thin ribbons of mint.
3. Build your salad by arranging the arugula, feta, watermelon and cucumber on a plate. Drizzle with the lime dressing and garnish with fresh mint.