The recipe that will be featuring during the show,  by Chef Wiener, is Herb Encrusted Loin of lamb, Maui Onion Puree, Spring Carrots and Parsnips, Pinot Noir Reduction. Chef Wiener began by picking items from the Organic Garden that included Maui onions, carrots, blueberries and fresh herbs.  The lamb is seared with a little olive oil and then baked for a few minutes until perfect mid-rare.  A sauce is made of blueberries, red wine, Maui onions and fresh rosemary. This sauce is reduced.   

The maui onions are blanched in boiling water and then pureed to make a second sauce.  The vegetables are also blanched and then cooked in olive oil with a pinch of fresh chopped herbs until tender. When the lamb is finished baking, it is plated accompanied by both sauces.  The tender vegetables are added. After the meat rests, the lamb is cut into three beautiful slices.

From start to finish the taping of the segment for Arizona Highways Television may have been about 5-8 minutes.   They only had to do one retake, right in the beginning. There were a few times that they stopped filming to adjust the cameras or get still shots. The lights were bright and a little warm.

Overall the day was a huge success, and the crew loved the food. Many of them stayed after and asked Chef Wiener food questions and tips on how to cook.

Corn Chowder Soup Recipe

From Chef Gregory J Wiener   

Makes 1 ½ Gallons

Ingredients

10 each grilled corn

2 each yellow onion

4 each poblano peppers

3 each Anaheim peppers

7 each cloves garlic

2 each shallots

1 bunch cilantro stems

1 each jalapeño

1 each Fresno chili

2 each limes

1qt  cream

½ lb butter

1 gallon chicken stock

To Taste Salt and pepper

Instructions

Start by grilling the corn. While grilling dice onion, peppers, garlic shallots, and cilantro Stems. Then sauté onions in large stock pot until starting to brown then add peppers and garlic. While cooking remove corn from the cob. Throw corn in the stock pot. Put all cobs in a pan with boiling water let boil. Add chicken stock to pot.

Bring to a rolling boil. Add the cob water, cream and season with salt and pepper.

Remove from heat and use wand mixer. Then vita prep and strain though with large China cap. That will help break down corn and thicken soup.