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Holiday Recipes From The Chef

The holidays are here and no gift compares to cooking for the ones you celebrate this season with. Impress your holiday guests this season with recipes from STARR’s Culinary Director Ashley James and Executive Pastry Chef Monica Glass.

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Chef Ashley James’s Spiced Maple Turkey

STARR turkey 400px

1 large turkey (20–22 lbs.)
2 gallons water
1 1/2 cups kosher salt
1/3 cup brown sugar
1/3 cup maple syrup
2 tablespoons chopped garlic
1/4 cup cider vinegar
2 sliced oranges
2 sliced lemons
1/2 cup pickling spice
1 tablespoon finely chopped chipotle chili
4 cinnamon sticks
6 pieces of star anise

  1. Place water in a large pot and boil. Once boiling, add all of the other ingredients (except the turkey) and simmer for 5 minutes. Leave to cool overnight.
  2. The next day, add the turkey to the brine, place in refrigerator and brine turkey for a minimum of 24 hours, and up to 72 hours.
  3. Remove the turkey from the brine and pat dry with paper towels. Place in a roasting pan, smother with olive oil and roast in a 325 degrees Fahrenheit preheated oven for 5 1/2 hours, basting every 30 minutes with the juices and fat.
Very important: Let the turkey rest at least 30 minutes before serving.  

Monica Glass’s Pear & Pecan Clafoutis

STARR pear 400px

2/3 cup sugar + 2 tablespoons separated
3 tablespoons dark brown sugar
2 tablespoons bread flour
1 cup pecans + 1/4 cup separated and chopped
1 1/2 cups + 1 tablespoon heavy cream
3 whole eggs
5 egg yolks
1/2 teaspoon salt
1 tablespoon bourbon
1 teaspoon vanilla extract
2 firm-ripe pears, peeled, cored, and sliced
2 tablespoons fresh lemon juice
1 tablespoons maple syrup
1/4 teaspoon cinnamon

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grind 1 cup pecans with flour in clean coffee grinder or food processor until they are the consistency of flour. In a bowl, combine pecan flour with 2/3 cup white sugar, all the dark brown sugar, and salt.
  3. In a separate bowl, whisk together cream, eggs, yolks, bourbon, and vanilla extract. Add dry ingredients in two or three additions, mixing until just incorporated. Chill and allow to rest at least an hour before use.
  4. Meanwhile, mix together the pears, lemon juice and maple syrup. Allow to macerate for 15 minutes.
  5. Arrange the macerated pears on the bottom of a buttered baking dish. Pour the batter over the pears, making sure to cover all the pear pieces, but do not stir.
  6. Combine the remaining chopped pecans, sugar, and cinnamon and sprinkle the mixture over the top of the batter.
  7. Bake in preheated oven for 30–40 minutes—rotating once—until golden brown and puffed. Allow to cool to room temperature before cutting and serving.
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