Puree:
2 Idaho potatoes, peeled and chopped
1 yellow onion, cut in half
1/3 cup crème fraiche
Salt and pepper to taste
Truffle oil to taste

Mirepoix:
3 fingerling potatoes
Butter for browning
Salt and pepper bto taste
1/4 cup raw asparagus, thinly sliced

Leg Confit:
4 chicken legs
1/2 cup chicken stock
1 lemon
1 bunch fresh thyme

Rosemary Chicken:
1/2 cabbage, thinly julienned
1/2 onion, thinly julienned
Butter for cooking
2 cipollinis, peeled and cut into eighths
Salt and pepper to taste
1 cup oyster mushrooms
2 airline chicken breasts, seasoned with salt and pepper
1/3 cup almonds
3t sugar
2t rosemary, finely chopped

Puree:
Boil potatoes and onion separately. Rice potatoes. In a blender, puree onion. Add onion puree to a pot, whip. Add creme fraiche. Mix in potatoes. Season with salt and pepper. Add truffle oil to taste.

Mirepoix:
Boil fingerling potatoes. Slice potatoes and brown in butter. Season with salt and pepper. Add raw asparagus to potatoes. Set aside.

Leg Confit:
Boil chicken legs in chicken stock with mirepoix, lemon (cut in half) and fresh thyme. Pull off bone when tender.

Rosemary Chicken:
Melt cabbage and onion in butter over low heat. Saute cipollinis in butter, season with salt and pepper. Saute oyster mushrooms in butter. Roast chicken breasts in 350 degree oven until done; about 25 minutes. Over low medium heat, saute almonds in saute pan with sugar. Top almonds with rosemary while hot.