Colt & Alison

1. Mix all ingredients in a bowl, except the crab meat.
2. Season with salt and pepper.
3. Place crab meat in a separate bowl and add the Maison dressing to desired consistency.

Toast Point:

1. Preheat the oven to 300 degrees.
2. Cut the crust off the bread and slice in half.
3. Cut each half cut at an angle.
4. Place them on a tray with a roasting rack and brush both sides of the bread with clarified butter.
5. Put in the oven for 10 minutes, or until golden brown.
6. Allow toast points to cool before eating.

1. Place Butter and Sugar in the mixer on medium speed until it achieves a fluffy and creamy texture.
2. Slice Bananas and set aside.
3. In a saucepan on high heat, place half of the butter-sugar mix.
4. Add Bananas and cook for 2 minutes.
5. Carefully, lift slightly the pan to the front and our in the Rum. It will flambe, burning the alcohol while caramelizing the Bananas.
6. Carefully stir the mix and pour on top of the Crispy Brioche (below) to create Bread Pudding.
7. Refrigerate the remainder of the Butter mix.

Crispy Brioche:

1. Heat Milk, Cream, Salt, Cinnamon, and Sugar.
2. Mush the Bananas and mix with the Eggs.
3. Combine the cream mix with the Bananas and Egg mixture.
4. Strain and reserve.
5. Preheat the oven to 300 degrees.
6. Cut Croissants into large cubes and place them in a roasting pan.
7. Pour the egg and milk mixture over the Croissants and let them soak for 30 minutes.
8. Place the roasting pan in a bigger roasting pan with enough water to create a water bath.
9. Put in the oven for 25 minutes.
10. Carefully take out the oven and let it cool down.
11. Once it cools down, cut into 2-inch by 2-inch squares and proceed with the breading below.

Breading Station:

1. Coat the bread pudding with Flour and place in an Egg wash, then coat with Panko.
2. Repeat step 1 for all Bread Puddings. For any Bread Puddings you do not use, you may freeze to for later use.
3. Before serving, deep fry the Bread Pudding until golden brown.
4. Serve hot, paired with Vanilla Ice Cream. Top the Bread Pudding and Vanilla Ice Cream with the Bananas Foster Sauce.

1 oz ASW Winterville Gin
1 oz Campari
1 oz Dolin Rouge Vermouth
Garnish: Lemon Wedge
Glass: Rocks
Ice: 2″ Cube

1. Combine all ingredients in a mixing glass with ice, then stir for 5-6 seconds. Strain into a rocks glass over one large ice cube, then garnish with one expressed lemon peel.