Chef Kelly Garrigan Highlights High Noon Restaurant and Saloon's Fabulous Menu

KASA - Roasted Honey Lavender Chicken

1 Whole Chicken
1/4 cup Balsamic Vinegar
1/4 cup Honey
5 Clove Fresh Garlic
5 Buds Fresh Lavender
1/4 cup Hot Water
Zest and juice of 1 Lemon
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/8 cup Canola Oil

Steep lavender in hot water for about 5 minutes. Crush Garlic cloves with back of chef's knife. Combine vinegar, honey, garlic, lemon juice, zest, lavender, water, salt and pepper in mixing bowl and stir. Add chicken and turn over a couple of times to get marinade all over. Place in refrigerator and allow to marinade for at least 1 hour. Preheat oven to 350 degrees F then bake chicken for about 1 hour, until thermometer reads 165 degrees F.

Alternatively, chicken pieces or chicken breasts can be grilled and basted with marinade near the end of grilling.

Dark Cherry and Lavender Sorbet

1 1/2 pounds Fresh Dark Cherries
1/2 cup apple juice
1 cup sugar
2 Tablespoons Honey
2 buds Fresh Lavender
1/4 teaspoon Salt

Put pitted Cherries in blender and blend until smooth. In small saucepan, simmer apple juice, sugar, honey, lavender and salt for approximately 2 minutes. Strain out lavender buds, and add the liquid to blender with the cherries. Continue blending to incorporate liquid to cherries. Refrigerate mixture until well chilled, about 2 hours. When very cold, prepare through ice cream maker according to your makers instructions.