Begin to cook with Chef Pellegrini and Chef Chessa:

Prepare Salt Brick Chicken:

1. Take Cornish hens, Place in Pyrex container
2. Drizzle with olive oil, add herbs and black pepper and finely minced 2 garlic cloves
3. Roll in pan to coat with herbs and oil
4. Oil stovetop grill pan
5. Place hens on grill pan, skin side down
6. Place salt bricks on top of hens
7. Once hens are nice brown in color, remove salt brick and flip hens. Return salt brick to hens once flipped
8. Add fava beans to grill, (when hens are flipped).
9. Grill until hens are brown on both sides, and fava beans are light browned and soft in texture

Cook Shrimp and Vegetable Sauté:

1. Render pan hot with olive oil
2. Add2 cloves of garlic to hot oil
3. Add sweet potatoes to pan
4. Add shrimp to pan
5. Season with sprigs of Fresh thyme or sage
6. Add tomatoes, stirring occasionally to prevent burning
7. Add spinach and pinch of salt
8. Cook until spinach is wilted, and vegetables are soft in texture (not mushy)

Prepare Zabaglione:

1. Separate 3 egg yolks, add to metal mixing bowl
2. Add Vin Santo and sugar to mixing bowl
3. Whisk over medium heat while thickening
4. Take bananas, peel and slice into ½” thick pieces
5. Over medium heat, add bananas to sauté pan
6. Add butter and sugar to sauté pan
7. Flip bananas after a couple minutes
8. Add brandy and cook off

To Serve:
Salt Brick Chicken:

1. Place Cornish hen in center of plate
2. Arrange fava beans around Cornish hen
3. Garnish with a fresh sprig of thyme
4. Drizzle lightly with olive oil

Shrimp and Vegetable Sauté:

1. Spoon directly onto plate, with juices
2. Garnish with a light drizzle of olive oil

Zabaglione:

1. Arrange banana pieces in bottom of serving bowl
2. Spoon custard over banana pieces
3. Garnish with a raspberry in center of bowl