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This event is optional and not firm-mandated.

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Garlic Butter Steak Strips

Sydney Willcox; Serves 4

1 ½ lbs strip or ribeye steak, cut into ½ x 1” thick strips

2 tbsp high heat cooking oil

Kosher salt and freshly ground black pepper

About 4 tbsp butter, cold and cubed, divided

4 - 6 cloves garlic, minced

3 tbsp dry vermouth

3 tbsp chicken or beef stock, low or no salt added

Dash Worcestershire, soy sauce, or smoked salt

1. Place a cast iron skillet over medium high heat and add a thin layer of oil. While pan is heating, use paper towels to pat steak strips dry and season generously with salt and freshly ground black pepper.

2. When oil is just smoking, lay steak strips into pan in a single layer with space in between the pieces (work in batches as needed, do not overcrowd pan). Let cook undisturbed until a brown crust forms, about 2 minutes. Flip and continue to cook for about 2 minutes or until browned on remaining side. Remove to a plate and tent loosely with foil while making the sauce.

3. Discard oil from pan but don't wipe out fond (brown bits). If pan is still smoking, let it cool until it is no longer very hot. Add 1 tbsp butter and garlic; place pan over low heat. Cook, stirring constantly, until just beginning to turn golden; this can happen quickly so do not walk away. Once golden, carefully add vermouth and deglaze pan by scraping fond with a wooden or rubber spatula. Add stock and bring to a simmer, reducing until liquid is reduced by half.

4. Remove pan from heat and begin adding cold butter, 1 cube at a time, whisking or swirling until evenly melted and emulsified before adding more. Taste and continue to add butter until texture is glossy and desired richness is achieved. Season to taste with a dash of Worcestershire or soy sauce, or smoked salt, and pepper. Return steak and any juices to the pan and toss well; enjoy immediatly.

Antipasto Salad

Sydney Willcox; Serves 4 - 6

½ head radicchio or chicory, torn or lightly chopped

1 small bunch arugula, torn or lightly chopped

1 bunch parsley or basil, chopped (or a mix)

1 pint cherry tomatoes, halved

1 shallot or ½ red onion, julienned and shocked*

2 roasted red peppers, from a jar, drained and diced

1 (14oz) can quartered artichoke hearts from a can, drained

⅓ cup Castelvetrano or Cerignola olives, pitted, smashed or lightly chopped

¼ cup giardiniera, drained and diced

4 oz salami, such as genoa or finocchiona, cubed

½ cup cubed provolone or fresh mozzarella

¼ cup shaved parmesan

Pepperoncini Dressing, recipe below (or Italian or red wine vinaigrette)

1. Wash, dry, and prepare vegetables as directed in the ingredient list; transfer to a large mixing bowl. Drain, dry, and prepare all canned ingredients as directed; add to fresh vegetables in large mixing bowl. Add salami and cheese to mixing bowl.

2. Prepare dressing or use store bought and dress salad; start with half the dressing and toss, then taste and continue to add ressing until desired consistency is achieved. Add salt and pepper to taste if desired, but use caution as many of the ingrdients are already salted.

Peperoncini Dressing

4 peperoncini, minced

1 clove garlic, minced

1 - 2 tsp Dijon

Pinch dried or fresh minced oregano

2 - 3 tbsp peperoncini brine

2 tbsp red or white wine vinegar

Kosher salt and freshly ground black pepper

4 - 6 tbsp olive oil

Pinch sugar, optional

1. In a small bowl, whisk together the peperoncini, garlic, Dijon, oregano, 2 tbsp brine, vinegar, and a pinch of salt and pepper. Slowly add 4 tbsp olive oil while whisking vigorously. Taste and adjust, adding more oil to mellow acidity, or more brine to increase acidity. Add a pinch of sugar to help balance acidity, if desired.

*Note: To shock onion, optional: place julienned onion in a small bowl of cold water and let sit for five minutes. Drain, rinse, and repeat. Drain and lay over clean towels to dry.