Yield: 4 Servings
By: Chef Ron DeLuca

Ingredients:

2 onions, sliced

6 stocks of celery

6 carrots

4 bell peppers, chopped

12 cloves garlic

3 tablespoons olive oil

4 tablespoons (1/2 stick) Butter

3 cups flour

4 (12-14 ounce) short ribs

2-3 quarts beef stock

1 cup 2007 La Casa Narcisi Stella

3 cups crimini mushroom, quartered

6 caps portobello mushroom, sliced

Garlic

2 tablespoons butter

1/2 cup 2007 La Casa Narcisi Seyval Blanc

1/2 cup chicken stock

2 ounces Butter

2 ounces Fresh herbs

2 lemons, zested

Directions:

1. Caramelize onions, celery, carrots, bell peppers, and garlic in olive oil and butter over mid-high heat. Raise heat, and deglaze with Stella. Let alcohol burn off.

2. Dredge short ribs in flour, and brown in a separate skillet, about four minutes.

3. Place short ribs in vegetable pot, cover with beef stock and 2007 La Casa Narcisi Stella.

4. Braise at 400 degrees for four hours.

5. Saute mushrooms in garlic and butter until liquid is absorbed. Deglaze pan with 2007 La Casa Narcisi Seyval Blanc, and burn off alcohol. Add chicken stock, and cook over low heat for 1/2 hour.

6. Remove meat, strain liquid, and reserve. Discard vegetables.

7. Reduce braising liquids by half, and swirl in chilled butter. Pour sauce over meat and garnish with fresh local herbs and lemon zest.

Pangea, 412.621.3152

By Chef Anthony Hruska
 Yield: 10 servings

 Ingredients:
3 large pumpkins, halved and seeded
3 yellow onions, chopped
3 quarts heavy cream
1 teaspoon red curry
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground allspice
1 tablespoon ground cloves
Honey
Salt and pepper, to taste

Directions:
1. Roast pumpkins, open side down, on a baking tray at 350 degrees, until knife slides easily through flesh.
2. Sauté onions, until clear.
3. Add heavy cream, and bring to boil.
4. Scoop pumpkin out of skin, and add to mixture. Puree.
5. Season with curry, cinnamon, nutmeg, allspice, cloves, honey, salt, and pepper.

The Ivy Cafe, 201 E. Main St., Ligonier. 724.995.1050.

By Chef Keith Fuller at Six Penn Kitchen
Yield: 3 to 4 servings

Ingredients:
2 Jersey red beets
Salt and pepper, to taste
1/2 cup Citrus goat cheese (recipe below)
Extra virgin olive oil
1 head baby red oak lettuce
1 ounce maple sherry vinaigrette
2 oranges, segmented and zested
1/4 cup walnuts, toasted

Directions:
1. Roast the Jersey beets at 350 degrees for 1 1/2 hours. Cool, peel, and slice the beets thin, about 1/4 inch thick.
2. Place one beet slice on a serving plate, and dash with salt and pepper. Spread a dollop of citrus goat cheese over the sliced beat. Repeat three times, and arrange for a shingled look. Drizzle extra virgin olive oil and sprinkle orange zest over top.
3. In a bowl, dress the baby red oak with the maple sherry vinaigrette. Once coated, place the baby red oak on top of the beets. Top with oranges and walnuts, and enjoy!

CITRUS GOAT CHEESE
Ingredients:
1/2 cup goat cheese
1/2 tablespoon black pepper
2 oranges, zested
2 tablespoons sour cream
Salt, to taste

Directions:
Combine all ingredients.

MAPLE SHERRY VINAIGRETTE
Ingredients:
1/4 cup sherry
6 tablespoons maple syrup
1 tablespoons black pepper
3/4 cup blended oil
Salt, to taste

Directions:
Combine all ingredients.

Yield: 9 servings

Ingredients:
8 medium potatoes, peeled
1 pint B L Sour Cream
8 ounces sharp cheddar cheese, grated
1 bunch green onions, chopped
3 tablespoons milk
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons melted butter
1/3 cup breadcrumbs

Directions:
1. Cook potatoes until tender, then mash. 
2. Add sour cream, cheese, onion, milk, salt, and pepper. Mix well and pour into buttered 9-by-13-inch pan or large soufflé dish. 
3. Combine melted butter and breadcrumbs, and sprinkle over top. Bake at 350 degrees for 50 minutes. 

Yield: 6 servings

Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup B L Sour Cream
1 teaspoon vanilla
Nut filling and topping (recipe below)

Directions:
1. Cream butter until soft. Add sugar and cream until light and fluffy. Add eggs, one at a time, beating well. 
2. Sift flour, baking soda, baking powder, and salt together. Add dry ingredients alternately with sour cream beginning and ending with flour. Stir in vanilla.
3.Pour half of batter into slightly greased 9-by-9-inch baking pan. Cover with half of nut filling and topping mixture, and pour remaining batter over nut mixture and top with rest of nut mixture. Bake at 325 degrees for approximately 40 minutes or at 350 degrees for 30 minutes. 

Nut Filling and Topping
Ingredients:
1/3 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 cup finely chopped nuts

Directions:
Combine all ingredients and mix well.