Sunrise Chef

Sunrise Chef: The View at Morgan Hill

The View at Morgan Hill is located in Easton.

Kaitlyn McAndrews and executive chef Luke Polles were in the 69 News kitchen with a look at some of their signature dishes and cocktails.


Charred Cobb Salad

1 head romaine
1 hard boiled egg, Small Dice
4-6 Cherry tomato, cut in half
6 Bacon Slices, Cooked and Crumbled
2oz blue cheese crumbled
2oz Ranch Dressing
½ Avocado sliced
1 TBSP olive oil
Salt & Pepper

Cut head of romaine length wise, brush with oil and season with salt and pepper.  Plate on very hot grilled for about 1-2minutes until nicely charred on cut side.  Remove and place on plate, arrange remaining ingredients over romaine.  Drizzle with ranch dressing and serve


Philly Egg Rolls

6 oz shaved rib eye
2 oz onion, Caramelized
2 oz Sals mulligan Cheddar sauce
2 Wonton Wrappers
1 oz Spicy Aioli
2oz cornstarch
1 oz chopped scallion

Mix shaved prime rib with onion and cheese sauce until fully mixed.  Place half of mixture in center of wonton wrapper and fold like a sandwich wrap, using a small amount of water on the remaining edge to seal to itself.  Toss gently in cornstarch, place in 350-degree fryer for 5-6 minutes or until 165 degrees internal temperature has been reached.   Remove and let coo for 30 seconds, using tongs and a sharp knife cut in half on a hard bias.  Garnish plate with spicy aioli and chopped scallion, serve


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