1. Roast carrots and other vegetables (such as butternut squash, turnips, sweet potatoes, and kohlrabi) tossed in oil and seasoned with salt and pepper on separate pans in a 500°F oven for about 15 minutes, rotating halfway through.
2. In a tilting skillet, preheat to 350°F. Add half the leeks and sweat. Add half of all mushrooms. Do not turn until caramelization takes place. Toss with a spatula and season. Remove and cool. Hold for service.
3. After removing mushrooms and leeks, deglaze the skillet with half a gallon of water. Scrape all brown bits off the pan. Add shiitake stems and an additional 2 gallons of water. Simmer and reduce to 1 gallon. Cool, strain, and hold in a bain-marie for service. Repeat steps 2 and 3 with the other half of the products.
4. Reheat mushrooms and onions on the griddle. Add a splash of mushroom stock to keep moist.
5. Reheat roasted vegetables, turnips, and carrots on a griddle.
6. Toss kale salad and place on a plate.
7. Toast polenta on the griddle until heated throughout.

To prepare the kale and arugula salad (15 min, 20 servings)

1. In a 500°F oven, roast pecans on a sheet pan for 3 minutes. Toss with a spatula and cook for an additional 2 minutes. Remove from oven, top dress with 1 tablespoon kosher salt, and allow to cool completely. Set aside.
2. Julienne apples using a robot coupe attachment. Toss with 3 ounces of herb vinaigrette to prevent browning. Hold for service.
3. In a mixing bowl, combine kale, arugula, pecans, dressing, and apples.

To prepare the herb vinaigrette (10 min, 20 servings)

1. Chop the herbs very fine. Combine all ingredients except the ginger and whisk together. Adjust seasoning as needed.
2. In a blender, combine peeled ginger and enough dressing to cover the ginger. Puree until completely liquefied.
3. Add the ginger puree to the dressing base. Combine and chill overnight. Adjust seasoning before service.