Amount	Ingredient
30 Medium	Belgian endive leaves
1 Cup	Belgian endive, julienned
3 Ounces	chicory frisse
2-1/2 Tablespoons	chili powder
As needed	cilantro leaves for garnish
1 Cup	cilantro leaves, washed, dried and chopped
1 Quart	cilantro leaves, washed, dried and packed
2 Cups	coconut milk
1 Tablespoon	cracked black pepper
2-1/2 Tablespoons	cumin
1/2 Cup	curry powder
1 Cup	dry roasted salted peanuts
1 Ounce	dry sherry
2 Teaspoons	extra virgin olive oil
1 Teaspoon	fresh basil, chiffonade
1/2 Cup	fresh orange juice
1 Cup	freshly squeezed lime juice
1/4 Cup	freshly squeezed lime juice
8 Cloves	garlic
8 Cloves	garlic, minced
12 Ounces	Gorgonzola, DIVIDED
2 Ounces	heavy cream
1 Cup	honey
1 Tablespoon	honey
As needed	hot oil for stir-fry
To Taste	kosher salt and cracked black pepper
As needed	lime wedges for garnish
2 Large	Navel oranges, segmented
1 Cup	olive oil
12 Ounces	olive oil
1/2 Cup	red onion, julienned
1 Teaspoon	red pepper flakes
3/4 Cup	scallions, rough chop
15 Jumbo	seedless red grapes, halved
1 Teaspoon	shallots, minced
1 Pound	SMOKED TURKEY BREAST, julienned
6 Pounds	soba noodles, dry
1/4 Cup	soy sauce
30	sugar toasted walnut halves
6 Pounds	TURKEY CUTLETS, cut into 1/2-inch strips
1/2 Cup	white wine vinegar