1. Chop the onion, garlic, celery and peeled carrots into a small rough dice
2. Sweat the carrots, celery and onions together until they are partially cooked with a little salt and pepper in olive oil
3. Add the garlic ad continue to cook slowly until the vegetables are soft
4. Add the spices and cook for three minutes toasting them with the vegetables
5. Add Nekutli Agave Nectar and cook until it is a syrup consistency
6. Add the picked thyme and wine and reduce by half
7. Add the vegetable stock and bay leaf and simmer for 20 minutes
8. Remove the bay leaf and puree soup in blender while slowly adding the olive oil
9. Adjust seasoning
10. Pour in bowls and garnish with a dollop of sour cream, dusted in cinnamon, with a fried sage leaf.
11. Add drops of the Agave Nectar in the soup as well for that "professional" look

1. Add all ingredients together in a food processor, spin for fifteen seconds.
2. Rub marinade on ribs and refrigerate for two hours.
3. Place Ribs in a braising pan, add veggie stock, cover tightly and braise at 325 for 2 hours.
4. Refrigerate until ready to grill.
5. Using your favorite smoking wood chips and charcoal crisp up the ribs on your grill while basting with the Glazing Sauce.

Ingredients

8 oz Silver Herradura or similar quality 100% agave tequila
4 oz grand marnier
3 oz fresh lime juice
1 T Agave Nectar
Lime, Salt for garnish

Yield 4 portions

Method

Place ingredients in shaker with 1 cup ice, shake well, pour into rocks glass with Ice, and garnish

Willow Creek Bistro
Mathew Zubrod, Executive Chef

Method

Combine All ingredients in mixing bowl except egg whites. Mix well, then separately whip egg whites and fold into batter.