Yields 15 two to three oz. cakes. Pick through crab meat, removing any pieces of shell, keeping lumps as large as possible. Combine crab meat, beaten eggs, fresh herbs, shallots, salt, and pepper. Add 3 oz. of bread crumbs. Slowly add cream until mixture is easily molded (do not break apart crab lumps or over mix.) Mold crab cakes and dust with remaining bread crumbs. Pan fry and finish in 350 degree oven if necessary.

Place balsamic vinegar and oil in a bowl, season, and whisk together. Do not emulsify. Toss salad with enough dressing to coat lightly and evenly.

yields 3 cups to 1 quart.

1 cup sea salt
1 cup brown sugar
1 tsp. crushed red pepper flakes
1 cup orange juice concentrate
6 cups warm water
2 Tbsp. toasted sesame paste

Combine all of the above in a mixing bowl.

2 cups toasted white sesame seeds
1/4 cup sesame oil
1/4 cup water

Combine in food processor.

1 Tbsp. corn oil
2 cups dry black quinoa
4 cups water
2 Tbsp. chopped green onion
zest and juice of 2 lemons
1 Tbsp. toasted sesame oil
2 Tbsp. chopped fresh ginger
½ cup whole fresh mint leaves

Cook raw quinoa in water until all water is absorbed. Sautè green onions & ginger in corn oil until softened. Add cooked quinoa. Season with salt & pepper, add lemon zest and juice, add sesame oil and mint leaves before serving.

2 qt peach puree or apricot, cooked in peach Schnappes and 1 cup granulated sugar
6 cinnamon sticks
¼ tsp togarshi
4 whole allspice
salt & pepper to taste
¼ cup rice wine vinegar
4 Tbsp. honey

Combine all above in a sauce pan and simmer on medium-low heat for 30-40 minutes. Careful not to burn.

Refrigerate duck breast in brine for 30-40 minutes.
Cook duck in a preheated sautè pan, rendering most of the fat from the skin. Finish cooking in the oven to reach desired temperature. Medium rare is recommended.

Serve with black quinoa pilaf and dipping sauce on the side.