Chefs Kimberly and David visit the Dacor Customer Experience Center in Irvine, CA where they show off the magnificent appliances in the Theater Kitchen there. They make a simple yet delicious menu of dried mushroom and herb crusted filet over a cauliflower puree and air fried squash blossoms. For dessert it is olive oil Biscake with piloncillo baked persimmons and cranberry glaze. A perfect meal choice for a romantic dinner for New Years or any other special night! Scroll down for ingredients. See the individual menu items' videos on our YouTube Channel for complete recipes.

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Dried Mushroom crusted Filet on a cauliflower puree and Air Fried Squash Blossom:
If you are looking for that dish that screams sophisticated for a Dinner date or to make your friends believe you are a culinary genius, look no further. It looks beautiful and will rock your taste buds.
Ingredients:
2 - 2-inch Filet Mignons
15g Walnuts
2 fresh Sage leaves
1 tsp Thyme
½ tsp Rosemary
8 g Black Mushrooms
2 pinches Salt
1 tsp Pepper corns

Cauliflower and Celery Root Puree
Nothing like a silky-smooth puree to place under any type of protein. I love this recipe because it gives me the similar texture a starch would but without the guilt. If celery root is not your cup of tea, you can switch it for parsnip and add a tablespoon of sugar to cut the bitterness.
Ingredients:
1 head Cauliflower
1 ea Celery root
4 ea Roasted Garlic
3 tablspoon Olive oil
1 Tsp Salt
¼ tsp Pepper

Green Chile Sauce
This sauce gives the dish a vibrant and fresh touch. By just blending the peppers and adding olive oil you are really letting the peppers shine.
Ingredients:
2 ea Anaheim peppers
4 ea Korean chile
2 ea Serrano
6 ea Shishito peppers
½ cup olive oil

Air Fried Stuffed Squash Blossoms
If you haven’t hopped on the air fry craze, now is the time. These little guys are full of flavor with some added innovation to such a classic dish.
Ingredients:
8 ea Squash Blossoms
5 oz Goat Cheese
1 oz Cream Cheese
½ Shallot
1 Shishito pepper
TT Salt & pepper
1 cup Flour
1 ea Egg

Olive Oil Biscake with Piloncillo baked persimmons over a cranberry glaze and Mascarpone Whipped Cream.
This olive oil cake makes you feel like you’re eating Pan Dulce at abuelas house. It’s a cake with a slight biscuit texture with crunchy pieces of cornmeal. Slightly sweet and perfect for dipping in coffee if you aren’t plating with other components.
Ingredients
11/4 plus 2tbl Extra virgin olive oil
1 cup plus 2 Tablespoons Sugar
2 cups Cake flour
1/3 cup Corn meal
2 tsp Baking powder
1 tblspoon Baking soda
1 tblspoon Lemon zest
2 tsp Vanilla extract
3 ea Eggs
½ tsp Kosher salt
3 tablspoon Amaretto
1 tablspoon Lemon zest
1 tablsppon Vanilla extract
3 eggs


Baked Persimmons in Piloncillo
Baked fruit is my favorite during winter nights. This one particularly, fills your house with the smell of cinnamon.
Ingredients:
4 ea Persimmons
1 cup Water
1 ea Piloncillo
¼ tsp cinnamon
¼ tsp allspice
1/8 tsp ginger

Cranberry Blackberry Gel
This sauce can be used for anything and super simple. I like to use canned cranberries instead of fresh.
Ingredients:
1 can Canned Cranberries
14 oz Blackberries
4 tablespoons Sugar
1 whole lemon Lemon juice

Vanilla Bean Mascarpone
Ingredients:
¾ c Heavy cream
¼ c +2 tblspn Powdered sugar
1 ea Vanilla Bean
4 oz Mascarpone

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