Nickels Pit BBQ Chef Competition entry

Beef and Verjooz Ricotta Ravioli and
Maple Apple Dumplings

The Nickels Pit BBQ Box Contained:

• Locally sourced grass-fed ground beef
• Maple syrup from the ARNOT FOREST
• Apples from APPLES AND MOORE FARM
• Honey from JULIE BEE’S HONEY
• Heritage cheese from SUNSET VIEW CREAMERY
• Verjooz from FINGER LAKES VERJUICE

For my entry I made two dishes. First, a beef and Verjooz ricotta ravioli in heritage black pepper broth with basil salad.

The pasta dough is eggless and is flavored with honey. I made the ricotta from the whole milk and Verjooz. The beef is poached in garlic oil. Obviously, I added basil, which is dressed with a honey and Verjooz vinaigrette. The broth is a heritage cheese consommé (made using only the heritage cheese and dried seasonings) with peppercorns for color. It’s finished with some grated heritage.

Second, for dessert, an apple dumpling cooked in maple syrup. We made butter from the whole milk, froze it, and used it in the dumpling batter, along with four, etc. and diced apple. The dumplings are cooked in the maple syrup and garnished with dehydrated apple skins.

Chef name: Nicholas Thayer

Business/Affiliation: Nickels Pit BBQ

https://www.nickelspitbbq.com/

Chef Bio: Nicholas opened Nickels Pit BBQ in Watkins Glen in 2012, a company which now has locations in both Watkins Glen and Corning.

Nickels is known as chef-driven bbq, with influences from across the country, but a focus on using local meat and produce. Hailing from Buffalo, NY, Nick insists on perfect chicken wings, and taco night is not to be missed.

Nick lives in Burdett with his wife, Jenna, and they run the Nickel’s company together.

Last updated March 17, 2021