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Guest Chef Night at PYC

On Monday, July 25th, I had the honor of being the guest chef for the evening at the Pentwater Yacht Club. I decided to do an Italian Themed dinner. They just had their grand opening this past weekend for their new building. It's absolutely gorgeous. It was wonderful to cook in their new kitchen.

A huge thank you to all the volunteers that helped me in the kitchen and serving. For any of you that were in attendance and are interested in the recipes, here they are. I hope you all enjoy!

The Italian Themed Menu

Burrata Bruschetta

Italian Chopped Salad

Creamy Tomato Linguine

Caprese Skewers


Green beans, mushrooms and zucchini

Garlic Confit Bread

Buttermilk Blueberry Lemon Cake

Creamy Tomato Linguine

2 tablespoons avocado oil

1/4 cup sweet onion, chopped

1 large garlic clove, minced

1 tablespoon mashed garlic from the Garlic Confit (recipe below)

1 (28-ounce) can San Marzano petite diced tomatoes

1/2 cup butter

1/2 cup heavy cream

2 tablespoons Roasted & Toasted Onion Seasoning (Silver Spices)

1/2 tablespoon House Seasoning (Silver Spices)

1/4 cup fresh basil

1 pound linguine

Bring a large pot of salted water to a boil.

Add oil and onion to a large saucepan and cook over medium heat for 4 to 5 minutes, or until translucent. Add garlic and cook for 30 more seconds, stirring continually. Add tomatoes, butter, heavy cream and seasonings. Stir together and cook for 18-20 minutes, stirring frequently. Remove from heat and then stir in the basil.

While the water is boiling, add the linguine. Cook for 10 minutes, or until al dente. Drain pasta and add pasta to the sauce. Thoroughly combine the pasta and sauce, add extra basil on top to serve.

Garlic Confit

Whole garlic cloves, peeled

Olive oil

Place garlic cloves in a saucepan and cover with olive oil, just enough so all the cloves are submerged.

Bring the garlic and oil up to a simmer and then lower the heat. Continue to simmer for 30-40 minutes, or until the garlic is soft enough to mash with a fork. Remove the garlic and mash with a fork. Place the oil in a container and cover.


If you are cooking for a crowd and want to keep the pasta and sauce separate until ready to assemble, add some of the garlic confit oil to the linguine as it sits. This will help to flavor the pasta and also keep the pasta from sticking together.


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