GREENSBORO, NC -- This morning, Chef Matthew Culpepper and Paul Clogner from Wolfgang Puck Kitchen + Bar joined Faith Abubey and Ed Matthews in the News 2 Kitchen with some recipes perfect for fall.

WP Kitchen + Bar is one of Wolfgang Puck's newest restaurant concepts. The menu boasts a seasonal offering of small plates, fresh salads, pizzas, handmade pastas, as well as a variety of seafood and steak items. But select guest favorite dishes from the Wolfgang Puck Pizza Bar menu are still available!

If you want to check them out, they're in Friendly Center, 607 Green Valley Rd, Greensboro. or you can reach them by calling (336) 854-0303.

Flat Iron


1 ea 8 oz Flat Iron

1 oz Blended Oil

1 Tbsp Steak Salt *see prep recipe*

1.5 oz Butter, unsalted

4 ea Cipollini Onions, roasted

2 ea Garlic Cloves, crushed

1 sprig Rosemary

4 sprigs Thyme

Pinch Maldon Sea Salt

1 Tbsp Herb Butter *see prep recipe*

2 fl oz Steak Sauce *see prep recipe*


Drizzle Steak with Oil – Season with Steak Salt

Grill to Desired Temperature – Let rest

Heat a cast iron serving pan – add the Butter, Onions, Garlic, Rosemary and Thyme

Allow the Butter to foam and start to brown

Slice the Steak and plate on the skillet

Put Slice of Herb Butter on top

Season with Maldon

Kabocha Squash Soup


8 each Butternut Squash, halved and seeded

8 each Kabocha Squash, halved and seeded

6 each Rosemary Sprigs

1 bunch Sage

2 pound Butter

6 each Cinnamon Sticks

1 each Nutmeg, grated

8 each Cardamom Pods

3 each Oranges, halved

½ cup Brown Sugar

½ cup Maple Syrup

4 quarts Water

4 quart Yellow Onion, chopped

2 quarts Heavy Cream

As Needed Salt and Pepper


Braise Squash with Herbs, Spices, Oranges, Sugar, Maple Syrup, Water, and half the Butter

Once cooked scrape Squash and strain the braising liquid

In a large rondeau melt remaining Butter and cook the Yellow Onions until soft

Add in Squash Puree and season with Salt and Pepper

Add Braising Liquid and bring to a simmer, add more Water if needed

Simmer for 10-15 minutes

Add Heavy Cream and Cook for another 10 minutes

Puree in Vita-Mix and pass through fine chinois

Adjust seasoning as needed

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