Brinner Is Served: Four Vespa Kitchen Recipes

Although Vespa Kitchen primarily focuses on breakfast and lunch offerings, the restaurant’s culinary pros adapted some of their signature items to create a gourmet evening meal for 417 Magazine's Cooking Class.

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

417 Magazine's Cooking Class with
Patrick Duran of Vespa Kitchen

Event Details:
September 19 at 6 p.m.
Metro Appliances & More
417-883-7417 for more info

Presented by:

Sponsored by:
Metro Appliances & More 
Macadoodles of Springfield

Iron Bridge Soup

Vespa house mushroom and sage cream soup
Serves 6
Paired with Cline Ancient Vines Mourvedre

1 tablespoon olive oil
½ pound mushrooms, sliced
1 medium yellow onion, diced
½ cup Kikkoman soy sauce
½ tablespoon rubbed sage
1½ quarts heavy cream

To prepare
Heat the olive oil in a deep saucepan and add the mushrooms and onion. Sweat mushrooms and onion over medium heat so they release their liquids and continue for a few minutes more. Add the soy sauce and sage and reduce liquids by about half over a gentle heat. Add heavy cream and heat to a gentle simmer. Simmer for about 10 minutes then serve. 

Chimney Hills Appetizer

Sriracha-brined fried chicken atop yeast and sorghum waffle with cashew sauce and fancy gravy
Serves 6
Paired with Miraval Provence Rose

Ingredients for Sriracha-brined fried chicken
6, 5-ounce boneless, skinless chicken breasts, cut into four equal-size strips
4 tablespoons Sriracha sauce
5 tablespoons buttermilk
1 clove garlic, chopped
½ lime, squeezed
Pinch of salt
1½ cups flour (for coating)
360 milliliters canola oil (for frying)

To prepare chicken
Place clean, trimmed chicken strips in a large mixing bowl. In a separate bowl, combine the Sriracha, buttermilk, garlic, lime juice and salt. Mix well, then pour on top of the chicken. Toss to cover and refrigerate overnight. When ready to cook, remove the strips from the brine, toss in flour and deep fry in oil until cooked through. Reheat portions individually before serving on waffles.

Ingredients for sorghum waffles
3 cups tepid water
3 teaspoons instant dry active yeast
1⅓ cups sorghum syrup 
6 ounces melted butter
2 teaspoons vanilla
4 cups flour
Pinch of salt

To prepare waffles
Mix water, yeast and syrup in a large mixing bowl. Add the remaining ingredients and gently blend. Allow to rest for 25 minutes in a warm, dark area. Portion out enough to fit in a waffle iron, and cook until the waffle is brown on both sides. 

Ingredients for the cashew chicken waffle sauce
4 cups chicken stock
⅔ cups tiger sauce (a cayenne-based sweet and sour hot sauce available online and at select grocery stores)
½ cup soy sauce
⅔ cup cashew butter

To prepare cashew chicken waffle sauce
Combine all ingredients in a pot and simmer gently for five minutes. Allow to cool. Check for consistency and add water if needed. Serve.

For the fancy gravy:
½ pound butter
½ pound flour
⅓ cup dry white wine
1 pint heavy cream
1 tablespoon chicken base
pinch of white pepper

To prepare fancy gravy 
Cook the butter and flour for a few minutes in a heavy-bottomed sauce pan. Do not allow to color. Add the white wine and whisk well to drive off the alcohol. Add the cream and chicken base. Simmer gently for 10 minutes, whisking as needed. Season to taste and serve. 

To plate
Place waffle on plate, and top with four pieces of fried chicken. Drizzle with cashew sauce and fancy gravy, garnish with green onion and cashews and serve. 

Natural Bridge at Night

Agave and buttermilk biscuit topped with ham, petite filet, poached egg and hollandaise.
Serves 4 
Paired with Faust Cabernet Sauvignon

Ingredients for the Natural Bridge at Night
Agave buttermilk biscuits
(recipe follows)
8 slices ham, seared and heated
8, 3-ounce beef tenderloin filets, seared and cooked to temp.
3 ounces hollandaise sauce, prepared
4 poached eggs

Ingredients for biscuits
4 cups flour
½ teaspoon baking soda
2 tablespoons baking powder
1½ cups buttermilk
½ cup agave nectar
6 ounces unsalted butter, cubed and frozen
Additional butter, melted, for serving

To prepare biscuits
Combine flour, baking soda and baking powder in a food processor. Combine buttermilk and agave nectar in a measuring cup. Process the flour mixture on medium speed. While still pulsing, add butter until the mixture beads. Small pearls of butter should still be visible. Pulse all the liquids into the mix quickly and stop the processor. Turn the mix out onto a floured surface and form into a uniform shape about 1½ inches thick. Cut biscuits with cutters, and freeze half for later use. Bake the rest at 350°F for 12 minutes. When done, remove from oven and brush with melted butter.

To plate
Line four plates on the counter. Slice four biscuits in half, and place one biscuit on each plate. Top each half with one ham slice and one filet, plus one egg per plate. Top with hollandaise sauce and desired garnish and serve. 

Fremont Hills Finish

A rich egg bread French toast served with a fresh fruit garnish.
Serves 6 
Paired with Ca’Bianca Brachetto d’aqui

Ingredients for the Fremont Hills Finish
6 pieces of French toast, prepared using your favorite recipe
Bavarian cream (recipe follows)
Fresh fruit of choice (for garnish)
Caramel sauce (recipe online)
Powdered sugar for serving

For Bavarian cream
2 tablespoons unflavored gelatin
½ cup cold water
4 egg yolks
½ cup sugar
Pinch of salt
2 cups heavy cream
1 teaspoon pure vanilla extract

To prepare Bavarian cream
Whisk together gelatin and water and allow to bloom for 15 minutes. In a separate bowl, whisk egg yolks, sugar and salt until smooth. Heat the cream to a boil in a saucepan, then slowly pour into the yolk mixture, whisking vigorously. Return the mixture to heat and cook until thickened. Pass through a strainer. Stir gelatin mix and vanilla into strained liquid and cool.

Ingredients for caramel sauce
1 cup brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract
¼ cup dark rum, flamed off in a pan

To prepare caramel sauce
Heat brown sugar, butter and milk to a gentle boil until it thickens and coats the back of a spoon. Remove from heat and cool for five minutes. Stir in vanilla extract and rum.

To plate
Place each piece of French toast on a serving plate. Top or pipe Bavarian cream onto toast, and top with fresh fruit. Drizzle prepared caramel sauce over each portion and dust with powdered sugar. Garnish additionally as desired and serve.

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