Menu Day 1

Chilled Shrimp Louis*

with Creamy Cocktail Sauce and Chunky Avocado Guacamole

Chilled Shrimp Louis*

with Creamy Cocktail Sauce and Chunky Avocado Guacamole
Gluten Free - Lactose Free - No Sugar Added
CT# 1 EA 50 EA INGREDIENTS PREPARATION METHOD
SHRIMP SALAD (50 PORTIONS) TO PREPARE SHRIMP
2 oz 4 Qt. Titi Shrimp cooked 1) Make sure to drain shrimp very well from water and juice, set aside.
1 tbls 2 cup Scallions chopped 2) Mix Louie Sauce in a bowl and fold in shrimp to sauce, add scallions, mix everything well, keep cold
1 oz Sauce premade from recipe from recipe PLEASE MAKE SURE SHIRMP IS DRAINED VERY WELL OR THE SAUCE WILL NOT WORK!!!

LOUIE SAUCE (50 PORTIONS) TO PREPARE SAUCE

1 tbls 1 1/2 Qt. Mayonnaise 1) Combine all ingredients in a large container or mixer and mix well.
1 tsp. 1 1/2 cup Cocktail sauce 2) Set sauce aside and keep cold until needed.
1 tsp. 1 cup Ketchup
1/2 tsp. 1 small btl Tabasco
1/4 tsp. 1 cup Horseradish puree

GUACAMOLE (50 PORTIONS) TO PREPARE GUACAMOLE

1/2 ea. 15 ea. Avocado peeled, diced 1) In a mixing bowl or large container combine all ingredients except avocado and mix well.
1 tsp. 1 cup Cilantro chopped 2) Add the avocado to the mixture and gently fold in to the mix, DO NOT SMASH THE AVOCADO
1 tsp. 1 cup Red Onion chopped try to keep it chunky as possible.
1 tbls 1 Qt. Red Tomato diced 3) Place guacamole in fridge and keep cold until needed.
1/4 tsp. 1 1/2 tbls Kosher Salt
1/2 tsp. 1/2 cup Lemon Juice
1/4 tsp. 3 tbls Black Pepper ground

GARNISH (50 PORTIONS) TO PREPARE GARNISHES

Lime Sliced 1) Cut and clean leaves and set aside until needed.
Cilantro Clean Picked

TO PLATE
1) Place 1oz of Guacamole on bottom of glass.
2) Spoon 2 oz Shrimp Louie Salad over guacamole.
3) Garnish with lime and Cilantro, place in fridge until needed.

Prepared by John Suley CD 7/11/2012

Menu Day 1
Organic Roasted Red Beets
Topped with Feta Cheese and Sherry Vinaigrette;
Served with Teardrop Tomatoes and Arugula

Organic Roasted Red Beets

Topped with Feta Cheese and Sherry Vinaigrette;
Served with Teardrop Tomatoes and Arugula
Gluten Free - Vegetarian
CT# 1 EA 50 EA INGREDIENTS PREPARATION METHOD
20 lbs Red Beets Cooked, large diced 1) Roast the beets whole on kosher salt, covered in the oven.
8 lbs Feta Cheese Large diced 2)Once the beets are cooked, peel the skin off and cut them large dice. Marinate in sherry vinaigrette,
4 Qt Arugula chives, salt and pepper.
2 lbs Teardrop Tomatoes Cut In Half 3) With a pastry brush, take the beet paint and make a swipe across the plate.
1 Qt. Beet Paint 4) Place the diced beets and feta cheese on top of the paint. Place the split tomatoes on top of the
beets. Garnish with arugula leaves, chives and sherry vinaigrette.

Sherry Vin.
1 Qt Sherry Vinegar 1)In a Vita Prep blender add the salt, olive oil, Dijon mustard, sherry vinegar and blend on low,
3 Tbsp. Salt add the olive oil to emulsify.
2.5 Qt. Olive Oil
3/4 Cup Dijon Mustard

Beet Paint
5 lb Cooked beets 1) For the beets, add all the ingredients together in a blender until smooth and reserve until ready to use.
8 oz. Honey
2 tbl Dijon mustard
2 cup Olive oil
1 cup Sherry vinegar
Salt & pepper

Prepared by John Suley CD 7/11/2012

Menu Day 1

Crispy Thai Beef Spring Roll

with Sweet & Sour Chili Sauce and Ginger- Noodle Salad

Crispy Thai Beef Spring Roll

with Sweet & Sour Chili Sauce and Ginger - Noodle Salad
Lactose Free
CT# 1 EA 50 EA INGREDIENTS PREPARATION METHOD
RECIPE PER SERVING TO ASSEMBLE
4 oz. 6 1/2 Qt Spring Roll from recipe 1) Place one sheet spring roll wrapper on table, scoop 3 ounces in center and fold close
1.5 oz. 2 Qt Sweet & Sour Chili Sauce from recipe the spring roll wrapper to ensure all the meat is wrapped by the wrapper and egg wash.
2 oz. 6 Pk Noodle Salad from recipe 2) Place back in fridge until needed.
1 ea. 7 ea. Lime Slice
1 tbl 1 1/2 cup Salted Peanuts crushed

THAI BEEF Spring Roll ( 50 PORTIONS) TO PREPARE BEEF PATTY CAKE

1.5 oz. 5 Qt Beef ground 1) In a large mixer, combine all ingredients and mix with a paddle until well incorporated.
1/2 oz. 2 Qt Beef Fat ground 2) Make sure ground meat stay cold and used cold when mixing.
1.5 oz. 5 Qt Veal ground 3) Remove mixture from mixer and place in hotel pan, keep cold.
1/2 tsp. 1 cup Ginger chopped finely ** IT IS EXTREMELY IMPORTANT TO MIX ALL INGREDIENTS TOGETHER
1/2 tsp. 1 cup Yellow Onions finely chopped COLD OR THE MEAT WILL RENDER AND END UP WITH A VERY MUSHY CAKE…!
1 tsp. 1 cup Cilantro chopped
1/4 tsp. 2 tbp Thai Chili Sauce or chili flakes
1/4 tsp. 1/4 cup Fish Sauce
3 tbl Black pepper
5 tbl Salt

2.5 Qt S&S CHILI SAUCE (50 PORTIONS) TO PREPARE SAUCE

1/2 cup Blended Oil 1) In large titling skillet on medium heat, sauté onions, garlic and ginger with blended oil until
2 cup Yellow Onions chopped slightly brown.
1/2 cup Garlic chopped 2) Once onions are browned, turn down heat to low, add soy sauce, seasoned rice vinegar, chili
1/2 cup Ginger chopped sauce, sesame oil.
1/4 cup Sesame Oil 3) Whisk in corn starch, bring sauce to a boil for 3 minutes, turn down heat and remove sauce
1/2 cup Soy Sauce place in bain-marie ready for service.
2 qt Mae Ploy Chili Sauce
1 cup Corn Starch & Water slurry mixture
1 cup Seasoned Rice Vinegar

3 Qt. NOODLE SALAD (50 PORTIONS) TO PREPARE NOODLE SALAD

2 pack Glass Noodles soaked in cold water 1) Soak noodles in cold water for 2 hours to soften.
1 cup Sesame Oil 2) Once noodles are tender, drain very well from water and place in a large container.
1/2 cup Lime Juice 3) Combine rest of ingredients and mix very well.
1 Qt Red Onion fine julienne 4) Set aside and keep cold until needed.
2 ea. Cucumber sliced
1 cup Mint Leaf chopped
1 Qt Carrot julienne
3 tbp Chili Flakes
1/2 cup Seasoned Rice Vinegar
4 tbl Fish sauce
2 tbl Salt
6 oz. Soy Sauce
GARNISH TO PLATE
1) Spoon sauce on bottom of plate, place crispy spring roll in center.
7 ea. Fresh Limes 7 slices per lime 2) Garnish with salad off center, place lime slice as a garnish
3) Serve immediately

Prepared by John Suley CD 7/11/2012

Menu Day 1
Cream of Wild Forest Mushroom Soup
Mushroom Truffle Fricassée and Foam

Cream of Wild Forest Mushroom Soup

Mushroom Truffle Fricassée and Foam
Gluten Free - No Sugar Added - Vegetarian
CT# 1EA 100 EA INGREDIENTS PREPARATION METHOD
RECIPE PER SERVING TO PLATE
6 oz 80 lb Wild Mushroom Soup from recipe 1) Spoon 6oz of soup in soup bowl and garnish with chives
1/2 Tbl 6 Qt. Chives chopped
6 QT. Wild Mushrooms

MUSHROOM SOUP (50 PORTIONS) TO PREPARE SOUP

1 Qt Corn Oil 1) In large steam kettle, sweat onions, garlic with corn oil until tender.
18 Qt Yellow Onions chopped 2) Once tender, add mushrooms, Portobello stems, thyme leaves water, Heavy Cream, salt, soy sauce
2 cup Garlic chopped black pepper and bring to a boil.
6 Qt Button Mushrooms sliced 3) Turn soup down and simmer for 1.5 hours.
6 Qt Portobello Mushrooms cleaned sliced 4) puree with the immersion hand blender.
5 lb Morel Mushroom 5) Remove soup from steam kettle, strain through china cap, place in bain-marie on hot line to serve.
16 Qt Vegetable Mushroom Stock
1 Cup Thyme Leaves
36 Qt Water
10 Qt Heavy Cream
1/2 cup Kosher Salt
1/4 cup Black Pepper Garnish the soup with truffle foam
1/2 cup Thyme Leaves picked Truffle Oil
1 Qt Soy Sauce Gluten Free Milk
2 1/2 Qt Corn Starch Lecithin

Prepared by John Suley CD 7/11/2012

Menu Day 1
Chilled Tangerine and Granny Smith Apple Soup
Topped with Grand Marnier Cream

Chilled Tangerine and Granny Smith Apple Soup

Topped with Grand Marnier Cream
Gluten Free - Vegetarian
CT# 1EA 100 EA INGREDIENTS PREPARATION METHOD
RECIPE PER SERVING TO PLATE
3 Can Mandarin Canned 1)Add Orange Concentrate and water in to soup kettle bring to boil and add the mandarine,Cinnamon Stick,
4 Qt Orange Concentrate Cloved,sugar and grand Marnier, apple and let cooked for ten minutes.
3 pcs Cinnamon Stick 2) Once start to boil ,blend with a hand blender until smooth.
1 Tbs Cloves 3) Add corn starch and thicken.
4 lbs Sugar 4) Removed from heat and cool down in blast chiller.
1/2 Btl Grand Marnier 5) Served Chill
8 lbs Apple Frozen
18 Qt Water
4 Cup Corn Starch
GARNISH
2 Qt Grand Marnier Cream Whipped 1)Garnish with a dollop of cream and mint leaves.
Mint Leaves Clean Picked

Prepared by John Suley CD 7/11/2012

Menu Day 1
Belgian Endive and Arugula Salad
with Apples, White Balsamic and Candied Pecans

Belgian Endive and Arugula Salad

with Apples, White Balsamic and Candied Pecans
Gluten Free - Lactose Free-Vegetarian
CT# 1EA 50EA INGREDIENTS PREPARATION METHOD
RECIPE PER SERVING TO ASSEMBLE SALAD
1 cup 8 Qt Arugula Salad 1) Mix radicchio, frisee, arugula together in a large container which will be your "base" salad.
3 ea. 10 ea. Endives 2) Place a handful base salad mix in center of bowl and arrange 4 each endive leaves around.
1/2 ea. 5 ea. Radicchio 3) Garnish with mandarin segments, cherry tomatoes and Candied pecans.
1/4 ea. 8 Qt Frisee Salad 4) Cover salad with lid and place in fridge to keep cold for service.
1Qt Red Cherry Tomatoes
1 Qt Toasted Pecans
1 oz 1.5 Qt White Balsamic

GARNISH
Mandarin Segment
Pecan Nuts
Apple Slices

Prepared by John Suley CD 7/11/2012

Menu Day 1
Sesame Crusted Ahi Tuna Salad
with Spinach, Pickled Ginger, Cucumber, Sesame-Soy Dressing and Crispy Wontons

Sesame Crusted Ahi Tuna Salad

with Spinach, Pickled Ginger, Cucumber, Sesame-Soy Dressing and Crispy Wontons
Lactose Free - No Sugar Added

CT# 1EA 50 EA INGREDIENTS PREPARATION METHOD

SESAME CRUSTED TUNA TO PREPARE TUNA
1.5 oz. 5 lbs. Tuna Steak Portion Cut coated, sautéed, sliced *** 1x6oz TUNA PORTION - YIELDS 4 SALADS BY SERVING 5 SLICES PER SALAD
2 tsp. 2 cup White Sesame Seeds 1) Season tuna steaks with salt, pepper and crust in black and white sesame seed mixture.
2 tsp. 2 cup Black Sesame Seeds 2) Sauté with corn oil on a hot griddle both sides to medium rare, remove and chill in blast chiller.
Kosher Salt 3) Once tuna is cold, cut in half and then slice in 20 slices each
Black Pepper 4) Use a sharp knife!

SALAD MIX FOR TUNA TO PREPARE BASE SALAD MIX

1/4 cup 3 lb Radicchio cleaned 1) Combine all the cleaned and cut lettuce in a large container and mix until all salads are evenly
1/2 cup 10 bag Spinach picked dispersed throughout.
2) Keep salad cold until needed to plate.

1.5 oz. 2.5 Qt SESAME-SOY VINAIGRETT (100 PORTIONS) TO PREPARE SESAME-SOY VINAIGRETTE
1 Qt Soy Sauce **** PLEASE USE ONLY A ONE GALLON BLENDER TO MAKE VINAIGRETTE
1 Cup Seasoned Rice Vinegar 1) In a one gallon blender combine soy sauce, vinegar, water, mustard, pickled ginger, ginger
1 cup Water cayenne pepper and puree until smooth.
1/2 cup Dijon Mustard 2) While blending, slowly add the blended oil, followed by the sesame oil until emulsified.
1 1/2 cup Pickled Ginger 3) Once emulsified while still blending, add cilantro and chili flakes, honey.
2 tbls Ginger chopped, fresh 4) Remove vinaigrette, set aside and keep cool until needed.
5 cup Blended Oil
2 cup Sesame Oil ***PLEASE NOTE YOU WILL HAVE TO PREPARE THE VINAIGRETTE IN BATCHES AS YOU CAN
2 tbls Chili Flakes ONLY MAKE ENOUGH VINAIGRETTE FOR 50 PORTIONS IN A ONE GALLON BLENDER.
1 Cup Cilantro
4 oz. Honey

GARNISH (50 PORTIONS) TO PLATE

1/4 cup 4 ea. Cucumber sliced, thin 1) In a bowl, place on bottom some base mix salad.
3 Tbls 8 ea. Carrot julienne 2) Garnish on top of salad with cucumber and sliced sesame crusted tuna.
2 pc/serve1 pk Wontons cut in 1/2"strips & fried 3) Garnish with julienne carrot, pickled ginger and place salad in fridge to keep cool
1 Tbls 3 cup Pickled Ginger sliced, thin ** The crispy fried wonton strips are served last minute and
NOT PLACED IN COOLER!!!**

Prepared by John Suley CD 7/11/2012

Menu Day 1
Beef and Veal Spaghetti Bolognese
with Herbs and Shaved Parmesan Cheese

Beef and Veal Spaghetti Bolognese

with Herbs and Shaved Parmesan Cheese
No Sugar Added
CT# 1 EA 50 EA INGREDIENTS PREPARATION METHOD
1 cup 13 Qt BOLOGNESE SAUCE 50 PORTIONS TO PREPARE BOLOGNESE SAUCE
3 cups Blended Oil 1) In a large tilting skillet on medium high heat, sauté onions until lightly browned, add garlic stir
4 Qt Yellow Onions diced and brown with onions.
2 cups Garlic Clove chopped 2) Once onions are browned, add both ground veal and beef and mix well in with onions.
5 Qt Beef ground 3) Cook meat until most juice has evaporated and meat starts to caramelize.
5 Qt Veal ground 4) Once meat start to brown and caramelize add carrot, celery, diced tomato, tomato paste, chili flakes
6 Qt Diced Tomato canned basil, oregano, salt and cook on high heat for 5 minutes.
1 Cup Tomato Paste 5) Add red wine and deglaze, reduce wine by half , black pepper
1/4 cup Chili Flakes turn heat down to a very low simmer and simmer sauce for one hour!
2 Qt Celery diced ***DO NOT BOIL SAUCE OR REDUCE, YOU WANT TO RETAIN AS MUCH JUICE AS POSSIBLE
2 Qt Carrot diced ONCE ALL INGREDIENTS ARE ADDED.
2 Qt Basil
3 Tbsp. Oregano ground *** PLEASE NOTE: ONCE YOU ADD THE MEAT TO THE PAN, IT WILL COOL DOWN, CREATE A LOT
1/2 cup Kosher Salt OF JUICE FROM THE MEAT. YOU HAVE TO REDUCE ALL THE JUICE FROM THE MEAT TO GET A
2 Qt Red wine CONCENTRATED FLAVOR!!
1/4 cup Thyme
4 tbls Black Pepper

SPAGGETTHI (50 PORTIONS) TO PREPARE SPAGHETTI

4 oz. 10 lb. Dry Spaghetti pasta cooked al dente 1) Cook spaghetti in boiling salted water until al dente, remove, shock in ice water and once pasta
is cold, remove and drain from water, toss with blended oil and place on sheet pan, keep cold.

GARNISH TO PLATE
1.5 Tbl 2 Qt Parsley chopped 1) In a pasta bowl, place some of the hot spaghetti in center.
1/2 oz. 3 cup Parmesan Cheese grated 2) Spoon 5oz of Bolognese sauce over the pasta.
3) Garnish with, parsley and parmesan cheese.
4) Serve hot.

***DO NOT MIX THE PASTA WITH THE SAUCE - KEEP AND PLATE THEM SEPARATE, THIS
WAY YOU CAN BETTER CONTROL THE PORTIONS QUALITY OF DISH.

Prepared by John Suley CD 7/11/2012

Menu Day 1
Herb Crusted Haddock Filet
with Roasted Potatoes, Red Peppers and Green Olives
in a Tomato Olive Oil Sauce

Herb Crusted Haddock Filet

with Roasted Potatoes, Red Peppers and Green Olives
in a Tomato Olive Oil Sauce
Gluten Free - No Sugar Added - Lactose Free
CT# 1 EA 50 EA INGREDIENTS PREPARATION METHOD
FISH PORTIONS TO PREPARE FISH
6 oz 20 lbs Haddock Filet cleaned, portioned 1) Clean and portion fish, set aside on a sheet pan.
2) Take 1 oz of herb crust and crust the fish filets from end to end until it's cover all over!
3) Then place fish with crust back in fridge to cool down and seize on the filet.
4) After crust is cold, fish is baked in oven at 350 degrees for 8 minutes or until cooked.
5) Remove from oven and place under heat lamps on hot line to keep hot!

HERB CRUST TO PREPARE HERB CRUST

1/4 tsp 1 cup Rosemary finely chopped 1) Combine all ingredients in large food processor "chopper" and mix until well incorporated.
1/2 cup 2 Qt Parley finely chopped 2) Once the crust is mix well and have a bright green color, remove and set aside.
1 Tbls 1 Qt Chives chopped 3) Use the crust as soon as you remove it from the food processor, don't let it cool down or it will
1 Tbls 2 lbs Margarine soft be difficult to crust the fish.
1/4 tsp 3 tbls Kosher Salt
1/4 tsp 2 tbls White Pepper ground
1 cup 6 Qt Gluten Free Bread Crumbs

VEGETABLES TO PREPARE VEGETABLES

1 cup Blended Olive Oil 1) In a large container combine all ingredients and mix well.
2 Qt Yellow Onions chopped 2) When ingredients are mixed, divide in batches and spread out on a sheet pan.
4 Qt Red bliss Potato cubed 3) Place the vegetables in a 350 deg oven and roast until tender and golden brown.
4 Qt Red Peppers diced 4) Remove and place in a hotel pan. 1 Roasted sheet pan of vegetables should fit in to one hotel
2 tbls Cumin ground pan to place on the line.
2 tbls Rosemary chopped
3 Qt Green Zucchini diced *** Please make sure to mix and roast in batches and not place too much vegetable at
2 tbls Kosher Salt white pepper once on a sheet pan or it will not roast properly.

2 oz 3 Qt SAUCE TO PREPARE SAUCE

1 cup Blended Olive Oil 1) In a large titling skillet on medium high heat, sauté onions and garlic with blended oil until brown.
2 Qt Yellow Onions diced 2) Once onions are browned, deglaze with white wine and reduce by half.
1/2 cup Garlic Clove chopped 3) Add tomatoes, tomato paste, tomato juice, chili flakes, salt, pepper and turn down heat to simmer.
4 Qt Diced Tomato Canned canned 4) Simmer sauce for 30 minutes.
3 cup White Wine 5) After sauce is cooked, in batches, puree sauce in the one gallon blender until smooth, place in
1/2 cup Tomato Paste a bain-marie ready for service.
2 Qt Tomato Juice
1 Tbls Chili Flakes ***PLEASE NOTE, THE SAUCE CAN ONLY BE PUREED IN A BLENDER AND NOT WITH AN
3 Tbls Kosher Salt IMMERSION HAND BLENDER!!!! TO MAKE SURE SAUCE IS FINELY PUREE
1 Tbls Black pepper

GARNISH TO PLATE
2 Qt Olives 1) Place vegetables on side of plate
1 Qt. Shaved Fennel 2) Spoon sauce on bottom of plate
3) Place fish on top of sauce and garnish with green olives and shaved fennel

Prepared by John Suley CD 7/11/2012

Menu Day 1
Oven Roasted Jerk Spiced Chicken
with Black Bean-Pineapple Rice, Buttered Green Beans and Chicken Jus

Oven Roasted Jerk Spiced Chicken

with Black Bean-Pineapple Rice, Buttered Green Beans and Chicken Jus
Gluten Free - No Sugar Added
CT# 1EA 50EA INGREDIENTS PREPARATION METHOD
JERK SPICE CHICKEN (50 PORTIONS) TO PREPARE CHICKEN
1/2 ea. 25 whole Whole Chickens 1) In a large container combine, jerk spice seasoning, lemon pepper, salt, onions, garlic, blended oil
1.2 Tbl 1 Qt Jerk Spice Seasoning Soy Sauce, Thyme, Ginger, Jalapeno, spices and mix well.
1/2 Tbl 1/2 Qt Lemon Pepper 2) Rub chicken with spice marinade and place in large container to marinade for 12 hours.
2 tsp. 3 Cup Gluten Free Soy Sauce 3) Remove chicken from marinade, place breast side up on a sheet pan.
2 Tbl 4 cups Yellow Onions chopped 4) Roast chicken in 100 degree C oven on steam-roast cycle for 2.5 hours!
2 tsp. 1 cup Garlic Clove chopped fine 5) Once chicken is cooked, remove, cut in half, place under heat lamps to keep warm and serve.
3 cup Blended oil ***PLEASE NOTE THAT CHICKEN HAS TO BE COOKED FOR A LONG PERIOD AT LOW HEAT!!
1 Cup Ginger chopped fine
1 Cup Jalapeno chopped fine
1 cup Thyme chopped fine
2 Tbsp. All spice
3 Tbsp. Cinnamon Ground
2 Tbsp. Nutmeg
PINEAPPLE RICE (50 PORTIONS) TO PREPARE PINEAPPLE RICE
1/4 cup 2 Qt Jasmine Rice washed 1) Rinse rise thoroughly with water and place in hotel pan.
1 Tbls 1 Qt Pineapples diced 2) Cover rice with chicken stock and steam for 45 minutes until cooked.
1 Tbls 4 ea. Red Bell Pepper brunoise 3) In tilting skillet, sauté peppers lightly, add black beans, tomato paste, pineapple, jerk spice
1 Tbls 4 ea. Green Bell Pepper brunoise cayenne pepper, cilantro, cook for no more than 10 minutes, turn heat off.
2 Tbls 1 Qt Black Beans cooked 4) Remove cooked rice from steamer, add to the tilting skillet and fold with rest of ingredients, mix
1 tsp. 1 cup Tomato Paste well and divide rice in to hotel pans.
2 Tbls 3 Qt Chicken Stock 5) Cover rice in hotel pans with plastic wrap and place in hot box or on steam table until needed.
1 tsp. 1 cup Blended Oil
1/2 tsp. 3/4 cup Cilantro
1/4 tsp. 2 Tbp Cayenne Pepper

1.5 oz. 2.5 Qt CHICKEN JUS (50 PORTIONS) TO PREPARE SAUCE

1 cup Blended Oil 1) In a tilting skillet on medium high heat, sauté onions and garlic with oil until golden brown.
1 cup Yellow Onions chopped 2) Once onions are brown stir in cumin to "toast" followed by the pineapple juice and reduce by half.
1/2 cup Garlic Clove chopped 3) Once pineapple juice is reduced by half, add chicken jus, turmeric, parsley, thyme, pepper
1/4 cup Cumin ground and simmer on low heat for 20 minutes, without reducing the sauce.
1 Qt Pineapple Juice 4) While simmering the sauce, whisk in the corn starch to thicken the sauce and simmer for 3 minutes
2 Qt Chicken Jus from recipe to cook out the corn starch and make sure sauce has a correct consistency.
2 tbp Turmeric powder 5) Once sauce is ready, turn off heat, remove and place in bain-marie to keep hot on the line.
1 cup Corn Starch mixed 1/2 water
2 tbp Parsley chopped
10 ea. Thyme sprigs
3 tsp. White pepper

VEGETABLES (50 PORTIONS) TO PREPARE VEGETABLES

1 ea. 50 ea. Green Bean blanched 1) Blanch green beans to al dente and shock in cold water.
1 ea. 50 ea. Carrot Strips blanched 2) Blanch carrot strips in water and shock.
1 lbs. Butter Whole 3) Place green bean with carrot strip and place in hotel pan.
2 cups Yellow Onions chopped 4) Melt butter with onions ,salt pepper and pour over the green beans in hotel pan.
2 tbp Kosher Salt 5) To re-heat, cover hotel pan with plastic wrap and steam green beans in steamer until hot.
2 tsp. White Pepper 6) Once beans are hot, place on the line and keep hot serve from there.

TO PLATE
1) Place the pineapple rice in a soup bowl lined with plastic wrap to mold the rice and then place on plate.
2) Place chicken cut in half on plate, garnish with green bean bundle
3) Garnish with Gluten Free Dumpling, and spoon sauce over chicken.
4) Garnish with plate with jerk spice seasoning and serve immediately.

Prepared by John Suley CD 7/11/2012

Menu Day 1

Home-Style Pork Chop*

with Marshmallow Sweet Potatoes, Sautéed String Beans and Zesty Cider-Raisin Sauce

Home-style Pork Chop*

with Marshmallow Sweet Potatoes, Sautéed String Beans and Zesty Cider-Raisin Sauce
Gluten Free
CT# 1 EA 50 EA INGREDIENTS PREPARATION METHOD

50 ea. Pork Chop 8 oz. 1) Seasoned Pork Chop with salt and pepper.
3 Tbsp. Kosher Salt
Black Pepper

CRUST TO COMBINE
8 Qt Bread Crumbs gluten free 2) To bread - pork chop in cornstarch mixture first, followed by egg wash made fresh eggs,
4 Tbs Kosher Salt then dip in gluten free bread crumbs to coat on both sides.
3 Tbs White Pepper 6) Once pork chops has been coated, set aside on sheet pan and keep in fridge until ready to cook.
2 Cup Parmesan Cheese grated **** FOR THE BREADCRUMB MIXTURE COMBINE ALL INGREDIENTS, EXCEPT CORN STARCH AND
EGGS WHICH ARE KEPT SEPARATE.
Deep Fry and finish in oven.

VEGETABLES TO PREPARE VEGETABLES

10 lb. Green Beans blanched 1) Blanch green beans, shock and drain.
1 Qt Carrot julienne 2) In a large container green beans, carrots, mix well and then divide in to smaller batches in a
1 cup Yellow Onions chopped fine hotel pan, cover with plastic wrap and set aside.
1 tbls Garlic Clove chopped fine 3) To cook beans, steam covered in oven for 3 minutes until hot and cooked, remove and place
1 lb. Butter Salted in the steam table to keep warm.
3 tbls Kosher Salt
2 tbls Black Pepper ground

CIDER RAISIN SAUCE TO PREPARE SAUCE

1 cup Corn Oil 1) In a large tilting skillet on medium high heat sauté onions, garlic, carrots, celery until caramelized.
1 Qt Yellow Onions dice 2) Once vegetables are caramelized add red wine, cinnamon stick beets, rosemary, bay leaf, orange
1/2 cup Garlic Clove rough chop slices, brown sugar, pepper and reduce cider wine by half.
1 Qt Carrots diced, no peel 3) Once the wine has been reduced by half, add demi glace and simmer for 30 minutes.
1 Qt Celery diced 4) Once demi has been simmered for 30 minutes, strain out the vegetables and place
1 Qt Red Beets diced, no peel sauce in a large pot and bring to a boil.
2 ea. Cinnamon Stick 5) Once the strained sauce has come to a boil, whisk in the corn starch to thicken sauce, reduce
3 ea. Rosemary whole sprig heat and simmer for 3 minutes to cook out corn starch and fold in raisins.
3 ea. Bay Leaf 6) Remove sauce from heat, place in bain-marie, keep covered in steam table pan.
2 Qt Cider Wine
4 Qt Demi Glace ****THIS SAUCE IS NOT REDUCE TO CONSISTENCY, BUT THICKENED WITH CORN STARCH!!
1 slice Orange DO NOT USE ROUX!!!
3 tbls Brown sugar
1 cup Corn starch
1 tbls Salt
1 tbls Pepper
10# Raisins

SWEET MASHED POTATO (200 PORTIONS) TO PREPARE SWEET MASHED POTATO

50 lbs. Sweet Potato 1) Steam peeled potatoes in combi oven until completely cooked.
8 Qt Heavy Cream 2) While potatoes are steaming, heat cream, garlic, butter, pepper, salt in tilting skillet.
1 cup Garlic pureed 3) Add cooked potatoes in large mixer with paddle and start to mix, while mixing add the hot cream
3 lbs. Butter Salted to the potatoes and mix until completely incorporated.
1/2 cup White Pepper 4) Once Sweet mashed potatoes are mixed, stop, remove and place in hotel pan, cover with plastic
1/2 cup Sea Salt wrap and place on the steam table to keep hot.
3 Tbs Nutmeg
3 Tbs Cinnamon Before Service pipe sweet mash onto a sheet pan and topped with meringue flash under salamander.
8 Qt Meringue Standard Recipe

TO PLATE
1) Place the pork chop , vegetables and marshmallow meringue on the plate. Spoon sauce around.

Prepared by John Suley CD 7/11/2012

Menu Day 1
Aged Prime Rib of Beef*
with Mashed Potatoes, Baby Carrots, Green Beans and Pan Gravy

Aged Prime Rib of Beef*

with Mashed Potatoes, Baby Carrots, Green Beans and Pan Gravy
No Sugar Added - Gluten Free
CT# 1EA 50EA INGREDIENTS PREPARATION METHOD
PEPPER CRUSTED STEAK (50 PORTIONS) TO PREPARE STEAK
9 oz. 29 lbs. Prime Ribs Thaw 1) Make sure the butcher has all the prime ribs thaw.
1 tsp. 1 cup Black Pepper cracked 2) Season prime ribs on all sides with salt and pepper right before placing into oven.
1 tsp. 1 cup Kosher Salt 3) Cooked prime ribs to desire tempreture.Rare,Medium Rare,Medium,Medium Well and well Done.
4) Once meat is cooked open oven and let rest until needed for service.
5) To finish cooking meat, place in oven at 375 deg F and cook to desired temperature.

MASHED POTATO (200 PORTIONS) TO PREPARE MASHED POTATO

50 lbs. Idaho Potato 1) Steam peeled potatoes in combi oven until completely cooked.
8 Qt Heavy Cream 2) While potatoes are steaming, heat cream, garlic, butter, pepper, salt in tilting skillet.
1 cup Garlic pureed 3) Add cooked potatoes in large mixer with paddle and start to mix, while mixing add the hot cream
3 lbs. Butter Salted to the potatoes and mix until completely incorporated.
1/2 cup White Pepper 4) Once mashed potatoes are mixed, stop, remove and place in hotel pan, cover with plastic
1/2 cup Sea Salt wrap and place on the steam table to keep hot.

VEGETABLES TO PREPARE VEGETABLES

1 Qt Green Bean 1) Blanch, and place in hotel pan, covered with melted butter, onions and garlic.
1 Qt Baby Carrots Sliced cooked 2) Cover with plastic wrap and steam until hot.

2 oz. 3 Qt PAN GRAVY TO PREPARE SAUCE

1/2 cup Blended Oil 1) In a tilting skillet sauté beef scraps with oil until golden brown.
3 lbs. Beef Scraps diced 2) Once meat is golden brown, add onions, garlic and caramelize with meat!
1 Qt Yellow Onions diced 3) Once all meat and onions are caramelized, deglaze with wine, make sure to scrape the bottom
1/2 cup Garlic chopped of the pan to loosen all sediment.
1 tbls Rosemary whole 4) Turn heat down to a simmer, add beef jus, black pepper, rosemary and simmer
1 tbls Black Pepper for 30 minutes, avoid reducing the sauce.
1/2 cup Corn Starch 5) After simmering sauce for 30 minutes, stir in the corn starch to thicken sauce and then simmer for five
2 cups Red Wine minutes, turn off the heat and strain through a china cap in to a bain-marie.
6 Qt Beef Jus 6) Place sauce in bain-marie on line.

THYME
1 lbs. Thyme Sprig

TO PLATE
1) Place mashed potatoes on plate to the side, place green beans next to it, place steak on plate and
sauce over the steak

Prepared by John Suley CD 7/11/2012

Menu Day 1
Vegetable Korma
Seasonal Vegetables Simmered in Spices with Ground Almonds and
Coconut Milk Accompanied by Roti

Vegetable Korma
Seasonal Vegetables Simmered in Spices with Ground Almonds and
Coconut Milk Accompanied by Roti
Gluten Free - Lactose Free - Vegetarian - No Sugar Added
CT# 1 EA 50 EA INGREDIENTS PREPARATION METHOD
VEGETABLE KORMA TO PREPARE KORMA
1 cup Blended Oil 1) In a large pot or tilting skillet, fry onions and garlic with oil to light brown color and cumin and toast.
2 Qt Onions diced 2) Once onions and garlic browned, add carrots, potato, red bell pepper, korma curry paste, coconut
2 Qt Carrots diced milk, bay leaves, vegetable stock, chili flakes and bring to a boil.
2 Qt Potato blanched 3) Turn down heat and simmer for 10 minutes, then add tomato, cilantro, cauliflower, green peas
1 Qt Red Bell Pepper diced and simmer for another 10 minutes.
3 ea. Korma Curry Sauce 4) Lastly fold in the tofu, remove from heat, place in hotel pan on steam table to serve.
1 tbls Cumin 5) Cover with plastic wrap to keep from drying out.
2 cans Coconut Milk
1 cup Cilantro chopped *** MAKE SURE TO FOLD IN TOFU LAST OR IT WILL BREAK AND FALL APART!!
2 Qt Tomato diced
2 Qt Cauliflower deep fried
7 pcs Bay Leaves
2 Qt Green Peas
4 tbls Kosher Salt
1/4 cup Garlic chopped
1 Qt Vegetable Stock
1 Qt Tofu coated in cornstarch, fry
4 tsp. Chili flakes

BASMATI RICE TO PREPARE BASMATI RICE

2 Qt Basmati Rice 1) Removed rice from bag placed in a hotel pan and wash at least three time with cold tap water.
1 Tsp. Caraway Seeds 2) Once rice is wash soak the rice with cold tap water for about three hours before cooking.
4 Qt Vegetable Stock 3) After three hours drained water from rice add the vegetable stock, bay leaves, caraway seeds,
3 Ea. Bay Leaf olive oil and kosher salt.
1/2 Cup Olive Oil 4) Wrap the hotel pan with plastic film and placed rice in oven.
2 Tbs Kosher Salt 5) Once rice is in oven, cooked the rice on steam at 100 degree Celsius for forty minutes.
6) Once rice is finish remove from oven, remove plastic film and place on line for service.

GARNISH TO PLATE
Gluten Free Roti 1) Place vegetable korma in bowl with the basmati rice and Roti, garnish with mango pickle on side.
Mango Pickle

Prepared by John Suley CD 7/11/2012