Ingredients:     Vinaigrette 4 oz.    Rice wine vinegar 3 oz.    Grey Poupon Classic Dijon Mustard 2 oz.    Shallots 2 oz.    Fresh orange juice 1 oz.    Fresh lemon juice 1 oz.    Sugar 2    Garlic cloves, minced 2    Vanilla beans, split, seeds removed 2 tsp.    Vanilla extract 12 oz.    Olive oil/canola blend (75/25) To taste    Salt To taste    White pepper   Ingredients:     Scallops 1 oz.    Flour 1 oz.    Pink peppercorns 1 oz.    Sea salt 1 oz.    Toasted yellow mustard seed 8 lbs.    Sea scallops 8 oz.    Oil 2 lbs.    Spring mixed greens 12    Navel oranges, peeled, sectioned 5 lbs.    Avocados, sliced 3 oz.    Fresno chiles, thinly sliced 1 lb. + 4 oz.    Plantains, julienne cut, fried 1 oz.    American caviar

Procedure Vinaigrette: Place all ingredients except oil, salt and pepper in blender or food processor. Blend until smooth. With blender still running, gradually add oil through feed tube, blending well after each addition. Season with salt and pepper; cover. Store in refrigerator until ready to use. Scallops: Place peppercorns and toasted mustard seed in spice grinder. Mix flour, sea salt and peppercorn and mustard blend. Use to evenly coat scallops. For each serving: Sauté 2 Scallops in 1 tsp. hot oil on medium-high heat about 1½ min. on each side or until scallops are opaque; place on plate. Toss 1/3 cup greens with 1½ tsp. vinaigrette; arrange around scallops with 3 or 4 each orange sections and avocado slices as well as several chile slices. Drizzle remaining ½ tsp. vinaigrette over plate. Garnish with a small cluster of plantain crisps and ¼ tsp. caviar.

Ingredients:     Gnocchi 7 lbs. + 8 oz.    Warm baked potatoes 2 lbs. + 14 oz.    Flour 10    Egg yolks 5 oz.    Kosher salt 10 oz.    Grey Poupon Classic Dijon Mustard   Ingredients:      Gremolada 1 oz.    Fresh rosemary, finely chopped 2½ oz.    Orange peel, grated 15    Garlic cloves, minced To taste    Salt To taste    White pepper   Ingredients:     Recipe Base 27 lbs. + 8 oz.    Olive oil blend (60/40) 9 lbs. + 6 oz.    Wild mushrooms (chanterelle, porcini,    royal trumpet, and/oroyster), sliced 2 lbs. + 5 oz.    Shallots, thinly sliced 4 lbs.    Butternut squash, ¼-inch dice, sautéed 61 lbs.    Chicken stock 3 lbs. + 2 oz.    Baby spinach leaves 2 lbs. + 5 oz.    Gruyere cheese, shredded 1 lb. + 6 oz.    Butter To taste    Salt To taste    Black pepper

Procedure Gnocchi: Peel potatoes; process through ricer. Mix with about one-third of flour, and with egg yolks and salt. Add mustard and remaining flour; mix until mixture forms ball, using hands if necessary. (Note: Add small amounts of additional flour if dough is too wet.) Pull off section of dough and roll on floured surface into long rope about ½-inch thick. Cut ¾-inch pieces off with sharp knife; roll with back of fork into desired gnocchi shapes. Repeat to make 600 gnocchi. Cook in boiling lightly salted water several minutes or until gnocchi float to top. Drain and cool.   Gremolada: Mix all ingredients; set aside.   For each serving: Heat 1 Tbsp. oil in medium skillet on medium-high heat. Add 12 Gnocchi; cook 1 to 2 min. or until heated through, stirring frequently. Add ½ cup mushrooms and ¼ cup each shallots and squash; sauté 1 min. Increase heat to high. Add ¾ cup stock; stir. Cook until liquid is reduced by one-third. Add 1 cup spinach, ¼ cup cheese, 1 Tbsp. butter, salt and pepper; cook until heated through, stirring occasionally. Transfer to serving bowl; top with 1 tsp. Gremolada.