Drink Recipe provided by Vin de Set

Food Recipe provided by Vin de Set
Roquefort Burger
8 oz pattie house grind
2 oz pepper-bacon bechamel
1 oz red onion confiture
1/16 oz arugula
2 slices sourdough

Season the burger with salt and pepper and grill to desired temp.  Grill sourdough and spread tops with bechamel.  On bottom piece, add arugula, burger, confiture, and top piece of bread.  Slice in half.
House Grind
10 # chuck (trimmed of silverskin, fat, sinew)
10 # brisket (trimmed of silverskin, fat, sinew)
3 # suet
5 # roquefort

Cut the meat and suet into 1 inch pieces and mix together. Chill and grind with the large die.  Mix together well, fold in roquefort. Shape into 8 oz patties.
Pepper-Bacon Bechamel
1/2 gallon 2% Milk
4 oz cream cheese
1/2 lb bacon (cooked and chopped)
3 tbsp black pepper
2 tbsp onion powder
3 oz flour
4 oz butter
to taste salt

Bring the milk, cream cheese, bacon, onion powder and black pepper to a boil.  In the meantime create a roux with the flour and butter and cook it until fragrant. Slowly add the roux to the milk whisking constantly.  Continue to cook the bechamel over low heat until the flour is cooked out, about 10 minutes.
Red Onion Confiture
6 red onions (julienned)
3/4 cup port
4 sprigs thyme (leaves only)
1/4 cup sugar
1/4 cup red wine vinegar
to taste salt and pepper

Heat up a large pan and add enough oil to cover the bottom.  Once oil is hot enough to sizzle water add red onions and cook until wilted and translucent (about 8 minutes). Deglaze with the port and red wine vinegar.  Once it comes to a simmer add the thyme and sugar and reduce until about 1/4 of the liquid remains (about 30-40 minutes). Season with salt and pepper.