"Recipes from the Chef's Kitchen"

Bazin's on Church
111 Church St. NW
Vienna, Virginia 22180
703-255-7212

Patrick Bazin - Chef/Owner

Ingredients:
(serves 4)
1)   4 to 6 Large Portobellos
2)   1 cup Soy Sauce
3)   1 cup Balsamic Vinegar
4)   3 oz. Blue Cheese
5)   1 tbs. toasted Almonds
6)   2 cups Wild Arugula

Preparation:
1)   Mix soy sauce and balsamic vinegar together.
2)   Marinate portobello in above mixture for 4 to 6 hours or overnight.
3)   Roast in 375 oven for 8 to 10 minutes.
4)   Crumble Blue cheese over portobello.
5)   Mix baby arugula with your favorite vinaigrette.
6)   Place atop of mushrooms.
7)   Sprinkle with toasted almonds.

Ingredients:
1)   3 oz. Sea Bass
2)   10 Grape Tomatoes (split in half)
3)   1/2 cup cooked Green Beans (small diced)
4)   1/2 cup Soy Beans
5)   15 Garlic Cloves (roasted in Olive Oil for 30 to 40 minutes
        at 300 degrees until soft.
6)   2 tsp. Chipolte Puree
7)   2 tbs. fresh Basil
8)   11/2 cups Chicken Stock
9)   2 tbs. Butter

Preparation:
1)   Sear sea bass for 2 to 3 minutes on each side.
2)   Add chicken stock and bring to a boil.
3)   Add the rest of the ingredients except for the butter.
4)   Return to a boil and add the butter.
5)   Check seasoning (salt and pepper.
6)   Plate.

Ingredients:
(serves 2)
1)   1 pint White Chocolate Ice Cream or your favorite
2)   1 pint Raspberries
3)   1 tsp. Mint
4)   1 tbs. Chambord
5)   1/2 cup simple Syrup
6)   2 tbs. Butter
7)   Hazelnut Praline

Preparation:
1)   Put simple syrup in small saute pan and bring to a boil.
2)   Add raspberry and mint and the chambord.
3)   Add butter and swirl until slightly thickened.
4)   Place ice cream in a bowl.
5)   Top with the warm raspberry sauce.
6)   Add crushed hazelnut praline or your favorite toffee.

Good Eating!!!