Goat Cheese Fonduta

3 qts heavy cream
2 qts half & half
10 lbs chevre
1 lb parmigiano
1 cup garlic cloves
2 Tbsp salt
2 tsp white pepper
1 can truffle peelings w/ juices, minced

- bring all ingredients except truffle to slow simmer, stirring often
- cook until garlic softens completely, then strain through chinois
- stir in truffle and adjust seasoning if necessary

Port Syup

1 btl tawny port
1 cup huckleberry compote
2 sprigs rosemary
2 shallots, sliced

- reduce by half

Thai Curry Sauce

1/3 cup grapeseed oil
8 oz red curry paste
4 Tbsp brown sugar
2 Tbsp salt
196 oz coconut milk
6 oz bourbon vanilla bean caramel sauce
2 bunches cilantro

- saute the curry paste, brown sugar and salt in the oil over high heat until very fragrant, stirring constantly
- add coconut milk and caramel and whisk to combine
- puree with cilantro in blender