A charismatic personality with a thirty-year career in the industry, Chef Otto’s true calling is to end hunger issues locally, nationally, and globally. Much like High Falls Hemp NY, Chef Otto’s mission is not only feeding people, but educating them, elevating spirits, nourishing minds, and captivating hearts.
Otto’s extensive career includes The Pierre Hotel, the Delano Hotel, The Atlantis Resort & Casino, the Bellagio, and Charlie Trotters. He was a Chef Instructor at the Culinary Institute of America and a contestant on Season 2 of Top Chef, an Emmy winning reality television series.
1 Pound Brussel sprouts
3 Slices thick-cut smoked bacon cut in ½ inch slices
1 Each roasted red pepper cut into large dice
1 Pomegranate (you will need approximately 1/2 cup of arils or the seeds)
1 Small red onion, julienned
½ C water
½ C Apple cider vinegar
½ C Granulated Sugar
1 T Pickling spice
Salt and pepper to taste
2 ML CBD Oil
Cut the stem of the Brussels sprouts down to the base of the vegetable.
Make an X with a paring knife creating about 1/4-inch incision into the sprout.
Place the Brussels sprouts in a pot of boiling salted water.
Once the water returns to a boil cook them for about 5 more minutes or until they are still firm when a paring knife is inserted in them.
Drain well in a strainer and set aside.
Cook the bacon until crisp set aside and reserve the rendered bacon fat.
Place the vinegar, sugar, water, and pickling spice in a pot and bring to a boil for 2-3 minutes.
Drain the pickling spice and reserve the liquid returning it to the pot.
Add the onions, bring to a boil, and simmer on low heat until the onions are completely tender.
Strain the onions and set aside. You may reserve the pickling liquid for later use.
Onions can be made well in advance, up to 4 weeks before. Just keep refrigerated in the liquid.
Place a skillet on a high heat, once pan is hot add the reserved bacon fat and the Brussels sprouts.