Chef Marco Porceddu: Pesto Panna Cotta Story of the Dish Pesto Panna Cotta Prep time: 30 Cook time: 0 Difficulty: 1 Ingridients 1 pond of filet mignon 1 cup enoki mushroom 1/4 cup capers 1/2 cup shaved Parmigiano Reggiano EVO for drizzling Cracked black pepper 2 (1⁄4-oz.) packages unflavored powdered gelatin 1 1⁄3 cups milk 2 cups heavy cream 1 cup packed basil leaves 1 1⁄4 cups sugar 1 lb. tomatoes, cored and roughly chopped 1 tsp. kosher salt 1⁄4 cup light brown sugar 1⁄

Chef Marco Porceddu: Uova di Quaglia e Salmone Affumicato Story of the Dish Uova di Quaglia e Salmone Affumicato Prep. time: 10 Cook Time: 10 Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 8 slices of cucumber 1/4 inch thick 8 quail eggs 2 tbs extra virgin olive oil Salt to taste 8 small slices smoked salmon about 8 ounces Recipe: Use a zester vertically along the length of the cucumber to create white and green stripes. Place the cucumber slices on a serving tray. Bring a

Chef Marco Porceddu: Heirloom tomato salad "farm to table" Story of the Dish Heirloom tomato salad Prep time: 10 min Cook Time: 0 difficulty: 1 Serve: 4 Ingridients 4 cups cut heirloom tomatoes 2 tbs finely chopped green onions 1 tbs finely chopped garlic 4 tbs balsamic vinegar 4 tbs extra virgin olive oil Dash of salt Dash of pepper 4 springs of fresh thyme Preparation Place the tomato in a bowl add green onions and garlic. Then add the vinegar, the extra virgin olive oil