Wine Portfolio
Chef Bryce Gilmore, Wine Portfolio
Crab Stuffed Crepe | Fried Brussels Sprouts | Pork Belly Slider

Crab Stuffed Crepe, Soft Scrambled Egg, Morel Mushrooms
and Pickled Summer Squash

Crab Mix Ingredients:
1/2 onion, diced
6 cloves garlic, sliced
1 small zucchini, diced
1 1/2 cup water
1 cup basmati rice
1 pound crab meat
1/2 pound goat cheese
4 ounces crème fraiche
1/2 bunch chives, sliced

Sweat onions, garlic and zucchini. Add water and rice, bring to a boil. Season vegetable mix taste and pour over rice. Cover with foil and place in 350 F oven for 30 minutes. Fluff rice when cooked and cool. Mix with goat cheese, chives, crème fraiche and crab.

Crepe Ingredients:
1/2 onion, diced
1 cup cake flour
1/4 cup plus 2 tablespoons cornstarch
1 tablespoon baking powder
1 1/2 teaspoons salt
about 1 cup beer

Mix all ingredients until a batter forms. In nonstick sauté pan add small knob of butter to melt, add 1 1/2 ounces of crepe batter and spread around pan. Once set, flip and cook other side quickly. Place in between wax paper.

Scrambled Eggs Ingredients:
15 eggs whisked
1/4 pound butter
1 pound morels sliced
2 ounces heavy cream
2 ounces white wine

Sauté morels in butter and deglaze with white wine, reduce by half and add cream, reduce by half and add eggs. Slowly cook until starts to scramble.

Pickled Squash Ingredients:
4 summer squash, sliced 1/4 inch thick
4 ounces champagne vinegar
1 tablespoon smoked sweet paprika
2 sprigs thyme
4 ounces olive oil

Toss all ingredients together and place in cryovac bag and vacuum pack on high.

Wrap crepe around crab mix and heat in oven. Spread scrambled egg over crepe and top with
pickled squash and arugula. Serves 15.

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