MARKETPLACE BUILD PROCEDURES

180. SPRING ASPARAGUS AND CHERRY

TOMATOES WITH TARRAGON SALSA
INGREDIENTS
Product Amount
Blanched Asparagus 8 cup
(bias cut / see recipe)
Heirloom Cherry Tomatoes 4 cup
(halved)
Chives (chopped) 1 1/2 cup
Shallots (chopped) 1 1/2 cup
Tarragon Salsa 8 oz
Kosher Salt 1 tbp
White Pepper 1/2 tsp
✣ COMMISSARY
BUILD-TO PROCEDURE:
STEP 1: Add 8 cups bias cut Blanched Asparagus
to large mixing bowl
STEP 2: Add 4 cups halved Heirloom Cherry
Tomatoes
STEP 3: Add 1 1/2 cups chopped Chives
STEP 4: Add 1 1/2 cups chopped Shalllots
STEP 5: Add 8 ounces Tarragon Salsa
STEP 6: Add 1 tablespoon Kosher Salt
STEP 7: Add 1/2 teaspoon White Pepper
STEP 8: Mix well with a large spoon
STEP 9: Place into chilled Bon Chef container
STEP 10: Label ALL product with item name, date,
time, and proper holding guidelines
STEP 11: Dispose of product after 4 hours
displayed on the line
QUALITY CONTROL POINTS:
• Do not cross-contaminate
• Hold at temperature of 41° or below

BLANCHED ASPARAGUS
RECIPE PLATING:
Product Amount • DINE-IN: All Portions should be served on
Asparagus 4 bunches an 11” oval plate
Water (boiling) 2 gallon • TO-GO’S: Place Portions in either 2, 4 or 6
portion containers
Ice Bath

STEP 1: Add 4 bunches of trimmed

Asparagus to 2 gallons boiling
Water for 2 minutes
STEP 2: Check for tenderness
STEP 3: If needed, boil for additional

STEP
MARKETPLACE
minutes, 1 minute at a time
3: Submerge in Ice Bath until
cooled
04/2016 • LEMONADE RESTAURANT GROUP • FOR INTERNAL USE ONLY

181. SMOKED SALMON, AVOCADO, WATERCRESS,
BAGEL CHIPS, AND HORSERADISH DRESSING
INGREDIENTS
Product Amount
Smoke Salmon (pieced) 1 lb
Avocado (large dice) 3 cup
Watercress 8 cup
(stems removed, chopped)
Pickled Red Onion (drained) 8 oz
Horseradish Dressing 4 oz
(see recipe)
Crostini (broken pieces) 20 ea
Salt 1/2 tsp
Black Pepper 1/2 tsp
✣ COMMISSARY
HORSERADISH DRESSING
RECIPE
Product Amount
Cream Cheese 8 oz
Prepared Horseradish 4 oz
Lemon Vinaigrette 2 cup
Blend all ingredients until smooth. If
blender is not available, whisk by hand
until smooth
MARKETPLACE
MARKETPLACE BUILD PROCEDURES
BUILD-TO PROCEDURE:
STEP 1: Add 1 pound Smoked Salmon pieces to
large mixing bowl
STEP 2: Add 3 cups large diced Avocado
STEP 3: Add 8 cups de-stemmed, chopped
Watercress
STEP 4: Add 8 ounces drained Pickled Red Onion
STEP 5: Add 4 ounces Horseradish Dressing
STEP 6: Add 1/2 teaspoon Salt and 1/2 teaspoon
Black Pepper
STEP 7: Add 20 broken Crostinis
STEP 8: Mix well with a large spoon and then
TASTE
STEP 9: Place into chilled bon chef container
STEP 10: Label ALL product with item name, date,
time, and proper holding guidelines
STEP 11: Dispose of product after 4 hours
displayed on the line
QUALITY CONTROL POINTS:
• Do not cross-contaminate
• Hold at temperature of 41° or below
PLATING:
• DINE-IN: All Portions should be served on
an 11” oval plate
• TO-GO’S: Place Portions in either 2, 4 or 6
portion containers
04/2016 • LEMONADE RESTAURANT GROUP • FOR INTERNAL USE ONLY

182. LIMA BEANS STRAWBERRIES, SMOKED
GOUDA, AND RED WINE OREGANO
INGREDIENTS
Product Amount
Braised Lima Beans 3 cup
(drained, rosemary & lemon removed) STEP 8: Place into chilled Bon Chef container
Strawberries (quartered) 4 cup
Smoked Gouda 12 oz
(sliced 1/8” thick, crumbled)
Frisee (chopped) 8 cup
Red Wine Oregano Vinaigrette 8 oz
Salt 1 tbp
White Pepper 1/2 tsp QUALITY CONTROL POINTS:
✣ COMMISSARY
MARKETPLACE
MARKETPLACE BUILD PROCEDURES
BUILD-TO PROCEDURE:
STEP 1: Add 3 cups drained Braised Lima Beans
to large mixing bowl
STEP 2: Add 4 cups quartered Strawberries
STEP 3: Add 12 ounces crumbled Smoked Gouda
STEP 4: Add 8 cups chopped Frisee
STEP 5: Add 8 ounces Red Wine Oregano
Vinaigrette
STEP 6: Add 1 tablespoon Salt and 1/2 teaspoon
White Pepper
STEP 7: Mix well with a large spoon
STEP 9: Label ALL product with item name, date,
time, and proper holding guidelines
STEP 10: Dispose of product after 4 hours
displayed on the line
• Do not cross-contaminate
• Hold at temperature of 41° or below
PLATING:
• DINE-IN: All Portions should be served on
an 11” oval plate
• TO-GO’S: Place Portions in either 2, 4 or 6
portion containers
04/2016 • LEMONADE RESTAURANT GROUP • FOR INTERNAL USE ONLY

577. SAUTEED KALE WITH BECHAMEL
AND GOAT CHEESE
INGREDIENTS
Product Amount
Butter (unsalted) 1 oz
Garlic (chopped) 1 tbs
Green Kale (rough chopped) 8 cup
Bechamel 1 cup
Heavy Cream 1 cup
Parmesan (shaved) 3 oz
Salt 1 tsp
White Pepper 1/2 tsp
Goat Cheese 3 oz
✣ COMMISSARY
YIELDS: CUPS
HOT VEGGIES
HOT VEGGIES BUILD PROCEDURES
BUILD-TO PROCEDURE:
STEP 1: Add 1 ounce Butter to cold saute pan
STEP 2: Add 1 tablespoon chopped Garlic and
cook slightly (do not brown garlic!)
STEP 3: Add 8 cups rough chopped Green Kale
STEP 4: Cook Green Kale down until it
becomes soft
STEP 5: Add 1 cup Bechamel and mix
STEP 6: Add 1 cup Heavy Cream and mix
STEP 7: Add 3 ounces shaved Parmesan
STEP 8: Add 1 teaspoon Salt and 1/2 teaspoon
White Pepper and mix well
STEP 9: Add 3 ounces Goat Cheese
STEP 10: Mix well
STEP 11: Place in small metal Bon Chef container
STEP 12: Label ALL product with item name, date,
time, and proper holding guidelines
STEP 13: Dispose of product after 4 hours
displayed on the line
QUALITY CONTROL POINTS:
• Do not brown Garlic (sweat only)
PLATING:
• DINE-IN: Braise cup
• TO-GO’S: Braise cup with lid
04/2016 • LEMONADE RESTAURANT GROUP • FOR INTERNAL USE ONLY
 LAND + SEA BUILD PROCEDURES

252. SUGAR CANE SHRIMP

WITH MANGO CHERMOULA
BUILD-TO PROCEDURE:
STEP 1: Skewer 3 peeled, deveined, de-tailed
Shrimp onto 1 Sugar Cane Skewer
STEP 2: Season all sides of Shrimp with
Paprika Salt
STEP 3: Add 2 ounces Canola Oil Blend to hot
saute pan
STEP 4: Add 5 Shrimp Skewers, flat side down,
into pan
INGREDIENTS
Product Amount
STEP 5: Cook 1 1/2 minutes on each side, to an
internal temperature of 145°F or higher
Shrimp (U12/U15) 15 ea
(peeled, deveined, tail removed) STEP 6: Remove from pan and place in chiller
Sugar Cane Skewer (halved) 5 halves STEP 7: Once chilled, place Shrimp Skewers into
Paprika Salt (see recipe) 2 tbs
metal 1/3 pan with riser
Canola Oil Blend 2 oz STEP 8: Garnish the center Shrimp on each
Skewer with 1 tablespoon Mango
Mango Chermoula (see recipe) 5 tbs
Chermoula
✣ COMMISSARY STEP 9: Label ALL product with item name, date,
time, and proper holding guidelines
STEP 10: Dispose of product after 4 hours
PAPRIKA SALT RECIPE displayed on the line
Product Amount

Paprika 1 cup
QUALITY CONTROL POINTS:
Salt 1 cup
• Do not cross-contaminate
Mix 1 cup Paprika and 1 cup Salt
Store in a cool, dry location
• Hold at temperature of 41° or below

MANGO CHERMOULA RECIPE PLATING:

Product Amount • DINE-IN: All portions should be served on an 11”
Mango (brunoised) 4 cup oval plate
• TO-GO’S: Place portions in either 2, 4, or 6
LAND + SEA
Chermoula 2 cup
Honey

3 oz
portion containers

Mix together brunoised Mango,

04/2016 • LEMONADE RESTAURANT GROUP • FOR INTERNAL USE ONLY
Chermoula, and Honey and chill
 LAND + SEA BUILD PROCEDURES

SUGAR CANE SHRIMP - PHOTO STEPS

PREPPING THE SHRIMP AND BUILDING THE SKEWER:

1 2
Thaw U12/U15 Shrimp under Score the back
running water or slack inside of the Shrimp
of the cooler until completely with a knife –
unfrozen. do not
butterfly!
Cut sugar can stalk to
4 inches

3 3 4
Use 3 each Mix a paprika
Shrimp with 1 and salt mix-
each piece of ture in equal
sugar cane to parts – 1 cup
assemble skewer of paprika to 1
cup of kosher
salt.

5 5
Do not dredge
Shrimp in mixture
directly – sprinkle
2 tbsp onto a
sheet tray as
needed and
simply coat each
side of skewer
 LAND + SEA BUILD PROCEDURES

SUGAR CANE SHRIMP - PHOTO STEPS

PREPPING THE SHRIMP AND BUILDING THE SKEWER - CONTINUED

6 6 6
Sear Shrimp in hot saute pan with blended oil
roughly 1 min and 15 sec per side until golden
color is achieved and internal temp is 120 F

7 8
Brunoises/small dice Mango and Cool sugar cane shrimp skewers prior to
fold into recipe – placing into land & sea 3rd pan with riser.
4 cups Mango, Place 5 skewers per pan and garnish each
2 cups Chermoula sauce skewer with 1 Tbsp of Chermoula Mango
and 3 oz of Honey mixture on center Shrimp.
The Chermoula is a JIT item that
will be ordered through University.

350. ALL DAY BREAKFAST SANDWICH, BACON,
EGG, BECHAMEL, AND CHEDDAR
INGREDIENTS
Product Amount
Butter 1/2 pad per side
Rustic Table White Bread (sliced) 2 slices
Cheddar Cheese (sliced) 1 oz (wt)
Bacon (crumbled, not yet crisped) 2 oz
Egg (cooked, cut in half /see recipe) 1 ea
Bechamel 1 oz (fl) QUALITY CONTROL POINTS:
✣ COMMISSARY
SANDWICH
SANDWICH BUILD PROCEDURES
BUILD-TO PROCEDURE:
STEP 1: Spread 1/2 pad Butter onto 1 side of 2
slices Rustic Table White Bread
STEP 2: Add 2 slices Cheddar Cheese to the
unbuttered sides, 1 on each bread slice
STEP 3: Add 2 ounces crumbled Bacon to
both slices
STEP 4: Cut 1 Egg in half and add to one slice
STEP 5: Add 1 ounce Bechamel sauce to the slice
without the Egg
STEP 6: Place in Turbo Chef oven on “Grilled
Cheese” setting for 20 seconds
STEP 7: Remove from Turbo Chef, close Sandwich,
add Sandwich Pick
• Follow Steps exactly
PLATING:
• DINE-IN: Place on 10” oval plate.
• TAKE-OUT: Wrap tightly and neatly with butcher
paper. Tape closed with branded gum tape.
01/2016 • LEMONADE RESTAURANT GROUP • FOR INTERNAL USE ONLY

ALL DAY BREAKFAST SANDWICH - EGG
(Sub Recipe to #350)
INGREDIENTS
Product Amount
Whole Eggs (beaten) 1 cup mixing bowl
Egg Yolks (beaten) 1 cup
Manufacturing Cream 1 1/2 cup
Salt 1 tsp
White Pepper 1/2 tsp
Cheddar (shredded) 1 cup
✣ COMMISSARY
SANDWICH
SANDWICH BUILD PROCEDURES
BUILD-TO PROCEDURE:
STEP 1: Add 1 cup beaten Whole Eggs to large
STEP 2: Add 1 cup beaten Egg Yolks
STEP 3: Add 1 1/2 cups Manufacturing Cream
STEP 4: Add 1 teaspoon Salt and 1/2 teaspoon
White Pepper
STEP 5: Mix well with whisk
STEP 6: Stir in 1 cup shredded Cheddar
STEP 7: Distribute mixture evenly between 6
greased souffle cups
STEP 8: Place 6 Egg souffle cups on a sheet pan
in Turbo Chef
STEP 9: Set the Cinnamon Bun setting and cook
STEP 10: Remove from oven and chill immediately
STEP 11: Keep Egg souffle mixture in cup until
Sandwich is ordered
STEP 12: Label ALL product with item name, date,
time, and proper holding guidelines
QUALITY CONTROL POINTS:
• Follow Steps exactly
PLATING:
• DINE-IN: NA
• TAKE-OUT: NA
01/2016 • LEMONADE RESTAURANT GROUP • FOR INTERNAL USE ONLY
 ROTISSERIE BUILD PROCEDURES

961. SLOW ROASTED LAMB SHANK, CHERRY

TOMATOES, OLIVES, AND CAPERS
BUILD-TO PROCEDURE:
STEP 1: Add 4 cups Lamb Braising Sauce to
sauce pot
STEP 2: Add 2 cups halved Cherry Tomatoes
STEP 3: Add 1 cup sliced Kalamata Olives
STEP 4: Add 1 cup Capers
STEP 5: Bring ingredients to a simmer
STEP 6: Add 2 1/2 ounces Butter
INGREDIENTS STEP 7: Add 8 Braised Lamb Shanks and cook
Product Amount for 2 minutes

Lamb Braising Sauce 4 cup

STEP 8: Add 1 cup rough chopped Parsley
Cherry Tomatoes (halved) 2 cup STEP 9: Place in vegetable style Bon Chef
and serve
Kalamata Olives (sliced) 1 cup
STEP 10: Label ALL product with item name, date,
Capers 1 cup
time, and proper holding guidelines
Butter 2 1/2 oz
STEP 11: Dispose of product after 4 hours
Braised Lamb Shank 8 ea displayed on the line
Parsley (rough chopped) 1 cup

QUALITY CONTROL POINTS:

• $9.50 per order

PLATING:
• DINE-IN: All portions should be served on a
medium oval plate
• TO-GO’S: Place order in a white Rotisserie
container with lid

ROTISSERIE
04/2016 • LEMONADE RESTAURANT GROUP • FOR INTERNAL USE ONLY
 HOT ITEM BUILD PROCEDURES

959. ENCHILADA TORTE, ZUCCHINI,

QUESO FRESCO, CHEDDAR CHEESE
INGREDIENTS
Product Amount
Olive Oil 2 tsp
Enchilada Sauce as needed
Corn Tortillas 24 ea
Jack Cheese (shredded) 40 oz
Zucchini & Onion Mix 40 oz
(see recipe)
Enchilada Sauce 6 oz
Mexican Crema 3 oz
Queso Fresco (crumbled) 2 oz
Enchilada Sauce 1 oz
Cheddar Cheese (shredded) 2 oz
Mexican Crema garnish
Queso Fresco (crumbled) garnish STEP 17: Let rest for 2 minutes
✣ COMMISSARY
BUILD-TO PROCEDURE:
STEP 1: Add 2 teaspoons Olive Oil to a large
Bon Chef metal insert to coat pan
STEP 2: Coat 4 Tortillas with Enchilada Sauce
and add to pan
STEP 3: Add 8 ounces shredded Jack Cheese
to cover tortillas
STEP 4: Add 8 ounces Zucchini & Onion Mix to
cover Jack Cheese
STEP 5: Repeat steps 2, 3, and 4
STEP 6: Repeat steps 2, 3, and 4
STEP 7: Repeat steps 2, 3, and 4
STEP 8: Repeat steps 2, 3, and 4
STEP 9: Coat 4 Tortillas with Enchilada Sauce
and place on top
STEP 10: Add 6 ounces Enchilada Sauce to
cover Tortillas
STEP 11: Bake at 350°F for 35 minutes, remove
from oven when finished
STEP 12: Add 3 ounces Mexican Crema
STEP 13: Add 2 ounces crumbled Queso Fresco
STEP 14: Add 1 ounce Enchilada Sauce
STEP 15: Add 2 ounces shredded Cheddar Cheese
STEP 16: Bake for an additional 20 minutes
at 350°F
STEP 18: Slice into 8 wedges
STEP 19: Garnish with additional Mexican Crema
STEP 20: Garnish with additional crumbled
Queso Fresco

PLATING:
•DINE-IN: All portions should be served on a
medium oval plate

HOT ITEMS
• TO-GO’S: Place order in a white Rotisserie
container with lid
04/2016 • LEMONADE RESTAURANT GROUP • FOR INTERNAL USE ONLY

INGREDIENTS
Product Amount
Olive Oil 1 oz
Zucchini (grated) 8 cup
Garlic (chopped) 2 tbs
Salt 1 tsp
White Pepper 1 tsp
Hoja Santos (chiffonade) 1 cup
Caramelized Onion 4 cup
✣ COMMISSARY
HOT ITEMS
HOT ITEM BUILD PROCEDURES
ZUCCHINI & ONION MIX
(Sub Recipe of #959)
BUILD-TO PROCEDURE:
STEP 1: Add 1 ounce Olive Oil to hot saute pan
STEP 2: Add 8 cups grated Zucchini
STEP 3: Add 2 tablespoons chopped Garlic
STEP 4: Add 1 teaspoon Salt and 1 teaspoon
White Pepper
STEP 5: Cook on medium heat for 5 minutes
STEP 6: Add 1 cup chiffonade Hoja Santos and
cook for 5 more minutes
STEP 7: Remove from heat and squeeze out
moisture
STEP 8: Add 4 cups Caramelized Onion, mix well
STEP 9: Transfer into a separate dish
STEP 10: Hold together as mixture for
Enchilada Torte
QUALITY CONTROL POINTS:
• Zucchini will reduce to 4 cups after cooking
PLATING:
• DINE-IN: N/A
• TO-GO’S: N/A
04/2016 • LEMONADE RESTAURANT GROUP • FOR INTERNAL USE ONLY
 HOT ITEM BUILD PROCEDURES

ENCHILADA TORTE - PHOTO STEPS

1. SAUTE OF SHREDDED ZUCHINI, GARLIC AND HOJA SANTOS LEAF

1a 1b 1c
Zucchini – drain Saute in 1 oz of Add 1 cup
and “squeeze” Olive Oil – 8 cups chiffonade of
out water/ Zucchini and 2 Hoja Santos
moisture – as tbsp of chopped leaf to Zucchini
much as pos- Garlic. do not mix to saute
sible brown garlic –
add it after
Zucchini begins
to cook.

1d 1e 1f
Incorporate Allow mixture to The Caramelized
Hoja Santos to cool and again Onions are a JIT
mixture strain out any item and should
additional be purchased
moisture/water as part of your
ordering process
with University

1g
Place Zucchini mix into
bowl and add 4 cups of
Carmalized Onion and
mix well. This will be
your mixture to build
the Torte.

2. BUILDING THE TORTE – TOTAL OF 5 LAYERS, SO FOLLOW STEPS LISTED & REPEAT 5 TIMES

2a 2b 2b
Use large bon Add 4 Corn Tortillas that
chef insert and have been dredged/
add 2 tsp Olive coated in Enchilada
Oil to coat Sauce
bottom of insert
 HOT ITEM BUILD PROCEDURES

2. BUILDING THE TORTE - CONTINUED

2c 2d 2e
Add 8 oz of Add 8 oz of
shredded Jack Zucchini Onion
Cheese to cover mixture to cover
Tortillas Jack Cheese

2g
Finish by topping with
2f 4 more Tortillas coated
THEN REPEAT in Enchilada Sauce
‘BUILDING THE TORTE’
PROCESS 4
MORE TIMES

YOUR BASE ENCHILADA TORTE HAS NOW BEEN COMPLETED

THIS CAN BE PREPED LIKE THIS THE NIGHT BEFORE AND HELD IN THE INCERT FOR THE FOLLOWING MORNING TO COOK.

Bake Torte at 350 f for a total of 50 minutes. at 35 minutes remove Torte from oven and
add the following to the top:
3 oz Mexican Crema,
2 oz Queso Fresco,
1 oz Enchilada Sauce, and
2 oz of shredded Cheddar Cheese

Then return to the oven for an additional 20 minutes to bring the total cooking time to
50 minutes.

Remove Torte Garnish Torte Serve by

from oven and with 2 oz of the slice
let rest for 2 Mexican Crema
minutes then
cut into 8 pie
wedge slices.