From: Chef Joe Kindred, The Pump Room, Chicago. Yield: 24 servings. 6 red onions, quartered in rings 3 oz. port wine 1½ oz. balsamic vinegar 24 bell peppers (red, yellow, green) 2 lb. large garlic cloves (skin on) as needed, olive oil 24 portobello mushrooms, stemmed and gills removed 8 shallots, thinly sliced 12 oz. balsamic vinegar ¾ cups minced fresh chives ¾ cups minced fresh thyme 1 cup plus 2 Tbsp. minced fresh basil, divided 6 egg yolks 48 oz. mascarpone cheese 24 ...

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