Executive Director/Chef Andrew Spurgin
Waters Fine Catering
SAN DIEGO, CA
4 medium golden beets
4 medium Chiogga beets
4 medium ruby beets
extra virgin olive oil
white balsamic vinegar
Cypress Grove Midnight Moon cheese
Preheat oven to 300°F, lightly toss unpeeled whole beets in olive oil and vinegar, sprinkle with salt and pepper, cover with parchment paper and aluminum foil, bake for approx. two hours or until done (depending on beet size). Rub off skins, horizontally slice beets and cheese into 1/4” slices, cut into 3/4” rounds.
INGREDIENTS [APPLE CIDER GASTRIQUE]
1/2 cup Bragg organic apple cider vinegar
1/4 cup sugar
Reduce until the consistency of molasses.
INGREDIENTS [SPICE PECANS]
1 cup pecans, smashed
1/2 cup sugar
pinch sea salt
Caramelize sugar, add pecans, toss to coat pecans, flatten into brittle while warm, cool, rough chop into 1/4” pieces.
beets and cheese
small tasting spoons
blood orange oil
Brittany gris sea salt
Pre-stack beets and cheese starting with ruby beet, cheese, Chiogga and golden; place a dime-sized drop of gastrique on spoon, top with beet stack, drizzle of blood orange oil, sea salt and top with arugula, place a little pecan on the side.