Slice the potatoes approx 2 mm on a mandolin and quickly blanch in boiling water for approximately 5 seconds.

Place the slices in a mixing bowl and pour over the clarified butter as well as the seasoning and mix well.

In a Teflon coated pie mold (4" diameter) start layering the slices in a rosette shape until mold is full. Bake the Potatoes at 350 degrees F for approx. 20 minutes or until soft.

Cut the stalk at an angle into 1/4" thick slices and quickly rinse without breaking apart. Pat dry with a paper towel. Heat the butter in a skillet and gently place the chunks of leek into the skillet. Increase heat until the leeks start caramelizing and the butter turns brown. Turn leeks over and deglaze with stock. Reduce and glaze the leeks. Season to taste.

Dice the Butternut Squash into even cubes and sauté in melted butter using a skillet over moderate heat. Season with spices and honey and finish until the squash is soft. For the emulsion place vinegar in a sauce pan and reduce by 1/3 before adding the cold butter and stirring sauce until emulsified.

Quickly grill the thinly sliced speck on a char grill.

Carefully turn over the mold with the Ana Potatoes and let any excess butter drip off .

Plate off center. Arrange leeks around the Potatoes and sprinkle over the spiced Butternut squash.

Serve the grilled Abraham Speck on top of the arrangement and drizzle with the Ice Wine Vinegar reduction.

Finish with sprouts.