By Natalie Haughton, Food Editor

To get a glimpse of Jules Dervaes’ family homestead in Pasadena, tune in to “Private Chefs of Beverly Hills” at 10 p.m. May 7 on the Food Network.

Chefs Brian Hill and Manouschka Guerrier were challenged to design a menu on the spot one Sunday around the Dervaes’ family produce and ingredients in their pantry. It was no easy task.

“We cooked five or six hours,” says Hills. “It seemed like forever.”

For an appetizer, the chefs offered Oven Roasted Winter Squash Soup With Goat’s Milk. Entrees included Cuban Style Black Beans and Rice, Vegan Non-Lasagne and Mixed Green Salad and a Mini Casserole With Fried Duck Egg and Apple Butter. Dessert was Lemon Rosemary Muffins With Candied Pansies.

Each course was served as it was completed to the guests assembled at a table in the back yard.

Hill, a resident of Santa Monica, who competed on the first season of Bravo’s “Top Chef” and just recently started a comfort food truck in Los Angeles, notes the experience “was off the grid. I had no idea what I was in for.” (To use a blender, you had to get on a bicycle and pedal for power, he says.)

“As crazy as it sounds, it was so much fun.” He was determined to make the fresh ingredients the Dervaeses had grown shine.

His vegetable non-lasagne had no meat or cheese, just the family’s canned tomato sauce, vegetables and lasagne noodles. He had to cook it in a clay oven, which took an hour and a half (it was overcast outside). He also prepared a layered tower of simmered Swiss chard and collard greens, topped with sun-dried tomatoes, an over-easy duck egg and apple butter. “It was yummy and looked beautiful.”

“The two chefs were under extreme pressure,” says Dervaes. “They were shocked by how much they had to do by hand.”

Some creations were well received and tasted great while others were not as successful.

For the recipes, available after the show airs, go to www.foodnetwork.com/privatechefs.

http://www.dailynews.com/food/ci_14875929