RECIPES COURTESY OF CHEF JOSHUA HASHO, OMNIHOTELS

CARROT TOP PESTO Ingredients:

3 cups carrot tops, rinsed clean and pat dry 1/

2 cup basil leaves, fresh packed

3/ 4 cup Parmesan, grated

1/ 2 cup olive oil

1/ 4 cup pine nuts, toasted

4 cloves garlic kosher salt to taste freshly cracked black pepper to taste 1. Finely chop carrot tops and basil.

2. Pulse toasted pine nuts and garlic in a food processor until roughly chopped.

3. Mix all ingredients together in a bowl and season with salt and pepper to taste.

ESPRESSO BBQ RUB Ingredients:

1/ 2 cup ancho powder

1/ 4 cup cracked peppers

1/ 2 cup kosher salt

1/ 4 cup chipotle powder 1 cup coffee, ground

1/ 4 cup brown sugar

2 tablespoons paprika

2 tablespoons mustard powder

1 tablespoon chili powder

1 tablespoon ground ginger

SIMPLE MARINADE Ingredients:

1/ 4 cup whole grain mustard

2 tablespoons black pepper

1 ounce mint leaves

1 ounce cilantro leaves

1 ounce basil leaves 1/ 2 cup garlic, chopped

4 cups olive oil

1. Chop herbs and combine all ingredients.

2. For a smoother blended marinade, pure in a blender.

PICKLED JALAPENOS Ingredients:

1 pound green jalapenos

1 pound red jalapenos

1/ 2 pound shallots

3/ 4 gallon white distilled vinegar

6 ounces kosher salt

1 pound garlic cloves

6 ounces granulated sugar

3/ 4 gallon water

1. Mix the water, vinegar, salt and sugar together and puree with a stick blender to disolve the granules.

2. Slice the jalapenos, shallots and garlic 2mmthick on a Japanese slicer or mandolin.

3. Add the vegetables to the vinegar solution and let it sit overnight.

CHICKEN WINGS Ingredients:

5 pounds jumbo chicken wings

1. Soak the chicken wings in jalapeno pickling liquid overnight.

2. Remove the wings from the liquid and pat dry with a towel.

3. Roast in a 350 degree oven for 20 minutes.

4. Season with espresso bbq spice and finish by searing on a charcoal grill.