goat cheese mashed sweet potatoes

recipe serves 8
4 whole sweet potatoes
2 tbs butter
1/2 cup brown sugar
1 tsp ground ginger
1 tsp nutmeg
1 tsp cinnamon
4 oz goat cheese

peel sweet potatoes then rough chop and boil
when tender drain and transfer to mixing bowl, mix by hand with whire whip or electric mixer
add butter, spices, and mix till creamy, then crumble goat cheese and gently fold in

“it’s a marshmellow world” inspired pumpkin s’mores bars

1 box or 3 packs graham crackers
1 pack mini marshmallows
1 can pumpkin pie filling
1 can condensed milk
1 cup brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp all spice
3 eggs
1/2 cup melted butter

using a double boiler( if not available use a pan of water with a mixing bowl on top)
melt chocolate and butter together, blend till smooth then add sugar and cream set aside and keep warm
break up graham crackers
mix pumpkin pie filling brown sugar, condensed milk and spices, then pour over top graham cracker and marshmallow mixture
bake at 350 degrees for 30 mins, allow to cool then pour chocolate over top and refrigerate for 1 hr   cut and serve with whipped cream

Mike Farrell remembers wanting to be a chef ever since he was 14 and has an uncanny ability to think…in terms of taste. He can combine ingredients and flavors in his head and create a new, delicious dish without a single ingredient in front of him.

Mike was the Executive Chef at Bardo for 3 years and officially became an owner of Bardo in 2008. He has moved to Still (pictured left, below) where he is the Executive Chef/Partner.

Before joining Bardo in 2003, Mike cut his chops at some classic Norfolk restaurants.

He was the Executive Chef at Crackers in Ghent for 4 years, Executive Chef at Bienville Grill for 2 years and Sous Chef at the famed Café Rosso for a year.