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Kevin Felice

Chef Kevin Felice
Director of Operations and Food/Beverage
40 North Restaurant Group

Fall Into Honey

Recipe courtesy of Chef Kevin Felice
Sponsor: National Honey Board

Servings: 24


  • 5 lbs butternut squash, peeled and sliced ¼ inch thick
  • As needed, blended oil
  • 3 c honey
  • As needed, salt and pepper
  • 1 lb Brussels sprouts
  • 1 lb sliced prosciutto di Parma
  • 4 green apples
  • 2 tsp truffle oil
  • ½ c truffle peelings (optional)


  1. In a large bowl, toss the squash slices with blended oil, 1 cup of the honey, salt and pepper. Lay flat on a sheet tray and bake at 350 degrees F for 15 minutes, or until the squash is tender.
  2. Peel the leaves off the Brussels sprouts and place them into a 360-degree fryer for 2 minutes, or until crispy throughout.
  3. Combine the remaining 2 cups honey, the truffle oil and truffle peelings and mix with a whisk until all is combined.
  4. Slice the apples 1/8 inch thick in half-moons.
  5. For each serving, arrange overlapping slices of squash in a circle on a plate. Ruffle prosciutto on top and hold it in place with apple slices. Garnish with fried Brussels sprout leaves and truffle honey.
  6. Project Management: Summit F&B
    Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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