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Belltown Pub, 2322 1st Avenue Seattle, Wa 98121 206-728-4311 www.belltownpub.com	Chef Dennis

Roasted Fall Stew

A combination of low temperature.slow roasted tomato broth and high temperature fast roasted root vegetables.

12 roma tomatoes (cut in half and seeded) 1 tbsp canola oil salt and pepper 6 quarts vegetable stock

Cut all below items into 3/4" dice 6 sweet potatoes 6 yukon gold potatoes 5 carrots 4 onions 3 zucchini 3 red bell peppers 1 egg plant

1/4 cup canola oil 3 bay leaves 1 tbsp chili powder 1/2 tbsp cumin 1/2 tbsp cinn 1/2 tbsp nutmeg 1/4 tbsp clove 2 tbsp sherry vinegar salt and pepper

Preheat oven to 250 degrees. Toss roma tomatoes in oil, salt & pepper. Place tomatoes on sheet pan. Bake tomatoes for 2 - 3 hours. Puree tomatoes in vegetable stock. Heat vegetable stock to simmer. Preheat oven to 500 degrees. Toss all remaining ingredients together and spread out over sheet pan. Roast vegetables, turning every 10 minutes, until golden brown. Add roasted vegetables to simmering stock. Simmer for 10 minutes. Strain 1/3 of roasted vegetables from stock and puree. Add puree back to soup. Add sherry vinegar and adjust seasoning with salt and pepper.

Beet root puree 2 pounds beets washed 2 tbsp canola oil 1 large onion quartered

1/4 cup creme fraiche salt & pepper to taste

Preheat oven to 500 degrees. Toss beets and quartered onion in oil. Lay out on sheet pan. Roast until beets are tender, yet still firm. Allow to cool. Place beets and onion in food processor and puree. Add creme fraiche. Process until incorporated. adjust seasoning with salt & pepper.