1/4 cup virgin olive oil 1/2 pound fresh chanterelle mushrooms, sliced thin sea salt freshly ground pepper 1 cup amontillado or cream sherry 8 large

1 pound chestnuts, shelled 1/2 onion, chopped 2 stalks celery, chopped 1 leek, chopped 2 quarts chicken stock 1/2 cup cream salt and pepper to

8 Tablespoons (1 stick unsalted butter) 4 cups whole chestnuts or 16 ounces of freeze dried chestnut ‘Slices’ – re-hydrated to 32 oz 1 large

7 1/2 pounds acorn squash 25 each Granny Smith apples – peeled, seeded and cut 1 7/8 gallons chicken stock 1 7/8 pints heavy cream

3 cups chicken stock 3/4 cup whole milk 3/4 cup heavy cream 1 1/2 tablespoons Arborio rice, raw 3 cups chestnuts, roasted 1/3 cup diced

1/2 cup diced onion 1 cup peeled and diced butternut squash 2 cups roasted chestnuts 3 cups chicken stock 1 cup white wine Salt and

4 oz bag ‘Chestnut Chips’ 4 cups water 1 carrot (7 baby carrots) 1 celery stalk 1 medium onion 1 clove of garlic 1/4 teaspoon

2 tablespoons vegetable oil 2 teaspoons garlic, minced 2 pounds chestnut purée 2 slices bacon, smoked and diced 3 shallots, minced 2 each potatoes, diced

1 lb fresh or frozen-peeled chestnuts or 8 oz freeze-dried “Slices” (rehydrated to 16 oz) 3 Tablespoons extra virgin olive oil 2 medium leeks, including

1 pound chestnuts, peeled and chopped 4 ounces whole butter 1/4 cup leeks, small diced 1/4 cup celery root, small diced 1/4 cup shallot, small