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THEME DINNER DELIVERABLE


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For the fairest of them all




TEAM MADISON: SPRING 2014
Keri Cunnane, Taylor DiBenedetto, Toia Giggetts, Stephanie Hall, Katie Hoer, Nicole Knudsen
& Shelby Lemmon

Table of Contents
3.0 FOOD AND BEVERAGE SUMMARY
1.1 Standard Costs...........1
1.2 Food Pictures..2
1.3 Food Overview for Servers.7
1.4 Menu Descriptions..9
1.5 Service of Food12
1.6 Informing Staff13
1.7 Original Recipes....15
1.8 Portion Sizes.28
1.9 Master Ingredient File29
1.10 Recipe Cost Cards.31
1.11 Bid Sheet.47
1.12 Purchase Order..48
1.13 Actual vs. Standard.50
4.0 PURCHASE ORDER
2.1 Reception Purchase Order: by Item..51
2.2 Dining Purchase Order: by Item.52
2.3 Reception & Dining Purchase Order: by Vendor53
5.0 FINANCIAL ANALYSIS
3.1 Operating Budget.54
3.2 Expense Descriptions.55















1

Standard Costs







2

Food Pictures


Apple Cider with Cinnamon-Sugar Rim

Cran-Raspberry Fizz

3


Spinach Stuffed Mushrooms


Brie and Apple Baguette

4


Maple Bacon Bark


Cheddar Cauliflower Soup

5


Mixed Green Salad with Balsamic Vinaigrette

Braised Short Ribs with Garlic Potatoes & Roasted Carrots, Parsnips, and Haricot Verts
6


Stuffed Acorn Squash with White Beans & Kale


Chocolate Lava Cake Chia Seed Pudding

7

Food Overview for Servers

DRINKS
SLEEPING DEATH APPLE CIDER
A cup of ice cold apple cider in a sugar & cinnamon rimmed cup.
WISHING WELL CRAN-RASPBERRY FIZZ
An even mix of cranberry juice and lemon-lime soda.

HORS DOUEVRES
RUSTRIC BRIE & APPLE BAGUETTE
A lightly toasted baguette slice topped with a slice of apple and brie, then torched.
Next, it is topped with honey toasted walnuts and a drizzle of balsamic glaze.
FORAGED MUSHROOM STUFFED WITH SPINACH AND MOZZARELLA
A mushroom stuffed with a mixture of spinach, mozzarella cheese, and Italian
bread crumbs. Special trays will hold vegan portions of the stuffed mushrooms,
without the mozzarella.
POISONED MAPLE BACON BARK
A thick slice of bacon covered in a mixture of maple syrup, brown sugar, dijon
mustard, and a touch of cayenne pepper.

FIRST COURSE
MESMERIZING CHEDDAR CAULIFLOWER SOUP
A puree of cauliflower and cheeses with a combination of spices.

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SECOND COURSE
SCAVENGED MIXED GREEN SALAD WITH PURPLE ONION & BALSAMIC
VINAIGRETTE
A bed of fresh spring mix greens topped with walnuts, dried cranberries, and
purple onion and drizzled with balsamic vinaigrette.

ENTREE
MALEFICENT BRAISED SHORT RIBS
VILLAINOUS GARLIC MASHED POTATOES
WICKEDLY ROASTED RAINBOW CARROTS & HARICOT VERTS
The short rib is slow roasted for hours in spices and then topped over garlic
infused mashed potatoes with a bundle of roasted carrots and haricot verts.

VEGETARIAN OPTION
SORCERY STUFFED ACORN SQUASH WITH WHITE BEANS & KALES
A roasted acorn squash stuffed with white beans, kale, onions, and quinoa.

DESSERT
SINFUL CHOCOLATE LAVA CAKE with RASPBERRY SAUCE
A rich chocolate cake that is joined with a raspberry sauce and whipped cream.
INFAMOUS VANILLA CHIA PUDDING
A gluten free dessert option made with chia seeds and almond milk then topped
with fresh raspberries.

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Menu Descriptions

SLEEPING DEATH APPLE CIDER is a refreshing cup of ice cold apple cider with
Sugar & Cinnamon on the rim of the cups.
WISHING WELL CRAN-RASPBERRY FIZZ is a cup of hopes and wishes
containing half a cup of cranberry juice and half a cup of lemon-lime soda.
RUSTRIC BRIE & APPLE BAGUETTE is a mouth full of flavor that starts off with
a lightly toasted baguette slice topped with a slice of apple and brie, then torched.
It is elegantly topped with honey toasted walnuts and a drizzle of balsamic glaze.
FORAGED MUSHROOM STUFFED WITH SPINACH AND MOZZARELLA is a
medium baby bella mushroom stuffed with a mixture of spinach, mozzarella
cheese, and Italian bread crumbs. There will be a special tray containing vegan
portions of the stuffed mushrooms, without mozzarella.
POISONED MAPLE BACON BARK is a thick slice of bacon covered in a
poisonous mixture of maple syrup, brown sugar, dijon mustard, and a touch of
cayenne pepper.
MESMERIZING CHEDDAR CAULIFLOWER SOUP is a smooth mixture of
cauliflower and cheddar with a combination of spices that will have you
mesmerized the rest of the night.
SCAVENGED MIXED GREEN SALAD WITH PURPLE ONION & BALSAMIC
VINAIGRETTE is a bed of fresh spring mix greens from the dark forest. It is
topped with walnuts, dried cranberries, and purple onion. This will be drizzled
with a flavorful homemade balsamic vinaigrette.
VILLAINOUS GARLIC MASHED POTATOES joined with MALEFICENT
BRAISED SHORT RIBS aside WICKEDLY ROASTED RAINBOW CARROTS &
HARICOT VERTS. The short rib is slow roasted for hours in bath of flavor and
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then plated over top garlic infused mashed potatoes. On the side will be a bundle
of roasted seasoned carrots and haricot verts that snap with every bite.
SORCERY STUFFED ACORN SQUASH WITH WHITE BEANS & KALES is a
vegetarian dish that will leave guests spellbound. It is a half an acorn squash that
is roasted, stuffed with a mixture of white beans, kale, onions, and quinoa (all
seasoned to perfection), and finished with a drizzle of olive oil.
SINFUL CHOCOLATE LAVA CAKE with RASPBERRY SAUCE is a deathly dose
of rich chocolate cake that melts in your mouth joined with a breath taking
raspberry sauce and homemade whipped cream.
INFAMOUS VANILLA CHIA PUDDING, which is our gluten free dessert option,
is chia seeds and almond milk mixed into a pudding. The light and airy mixture is
topped with fresh raspberries.











11

Service of Food

Drinks
Sleeping Death Apple Cider- 12 cups out in 4x3 rows and staff member will keep
counter full for the reception in clear plastic banquet cups, along with extra cups
below ready to be filled.
Wishing Well Cran-Raspberry Fizz- 12 cups out in 4x3 rows and staff member
will keep counter full for the reception in clear plastic banquet cups, along with
extra cups below ready to be filled.
Water- 12 cups out in 4x3 rows and staff member will keep counter full for the
reception in clear plastic banquet cups, along with extra cups below ready to be
filled.

Hors D'ouevers
Rustic Brie and Apple Baguette- (Action Station) there will be pre-made brie bites
and they will be torched before people pick them up. Servers will put the brie
bites together as they go and keep at least 10 bites up ready at a time. Finished
baguettes will be placed on wooden tiers.
Foraged Mushrooms Stuffed With Spinach- Served on a round wooden tray with
18 mushroom and when there our only 3 left, server returns to satellite kitchen to
refill.
Poisoned Maple Bacon Bark- Served on rectangle wooden tray with 5 strips of
bacon laying side by side. When 2 are left, server returns to the satellite kitchen
to refill.
First Course
Mesmerizing Cheddar Cauliflower Soup- 8 oz servings of soup already separated
in pitchers in hot box are served when guest are seated. They will be served in
SPEV soup dish and topped with dried apple chips and paprika.
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Second Course
Scavenged Mixed green Salad with purple onion & Balsamic vinaigrette- Salads
are pre made on medium sized white SPEV salad plate and held on racks in
refrigerator and dressing will be drizzled on salad before serving.
Entree
Maleficent Roasted Chicken, Vilainous Mashed Potatoes, and Rainbow Carrots &
Haricot Verts-All components of entree will be served on a round large white
SPEV plate with mashed potatoes in center of the plate. Chicken will be placed
against the mashed potatoes with bone up then and a bundle of carrots and
haricot verts will line the other side of the potatoes. The potatoes will be covered
with gravy and garnished with chives. The plates will be covered and put in hot
box before being serving.
Sorcery Stuffed Acorn Squash With White Beans & Kale- Served on white SPEV
large plate. The squash will be centered on a bed of steamed kale.
Dessert
Sinful Chocolate Cheesecake with Raspberry Puree- Served on a white round
SPEV plate lined with raspberry sauce, the cake in bottom left corner of plate,
and a serving of whipped cream in the top right hand corner of the plate.
Infamous Vanilla Pudding- Served in a clear drink glass and topped with fresh
raspberries, raspberry sauce, and whipped cream.





13

I nforming Staff

First, Managers and Supervisors will have name tags to distinguish themselves. They
will also be required to learn the names of all staff for better communication. The
following will be shown to staff so they understand the services they will provide:
Reception: two hors d'oeuvres, one action station, two beverages, plus water
Dinner: soup then salad, then entree plate including 9 ounces protein, 3 ounces
vegetable & 4 ounces starch
Dessert: Appropriately sized with coffee
During lunch, staff will be shown the entire menu, course by course. Managers will give
presentations and allow plates to be passed around. For serving, a copy of the menu will
be enlarged and will have corresponding ingredients for each food. Reception staff
leading the action station will be taught hand torch precautions and given use
instructions. Reception staff making the cinnamon sugar rims will be taught the correct
technique to get perfect results.
Dietary restrictions will be highlighted and the definition of each will be explained
(vegetarian-no meat, vegan-no animal by-products, and gluten-free-no gluten). BOH
will be given laminated recipes with instructions, an enlarged menu on the wall, and any
dietary rules they must follow (ex. nut allergen meals must be placed in different hot box
than meals with nuts). BOH can taste items to maintain consistency and quality taste.
All plates must be approved by managers or supervisors before being sent out.
Reception, dining, and BOH will be given predetermined lists of guests and their dietary
restrictions. One reception server will carry vegan mushrooms. Vegan soups will be
wrapped separately from non-vegan soups. Vegan, gluten-free desserts will also be
plated separately from gluten, non-vegan desserts.
There will be open discussion for any questions or concerns. There will be a copy of the
3.3-Food Overview for Servers and 3.5-Service of Food sections printed and passed
around for those who wish to refresh their memory. All staff will be informed of proper
sanity and safety procedures. All tasks will be performed before asking staff to complete
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them. Other informational videos and power points will be added to the section "Staff
Training." The staff will be informed of their meals before the day of the event so they
can make appropriate plans. All employee meals will be prepared by Managers parents
and will include vegetarian options. BOH will be shown a copy of the following Food
Prep Schedules:


15

Original Recipes

SLEEPING DEATH APPLE CIDER

Prep Time: 5 minutes
Ingredients:
1 Gallon Apple Cider
Sugar and Cinnamon (to rim cup)
Directions:
1. Moisten the cups rim by dipping it in the saucer filled with water.
2. Dip the rim into the cinnamon sugar mixture firmly, as if you are trying to stamp
a perfect circle.
3. Fill the cup with ice and add apple cider.
Yield: 21, 6 oz. servings








WISHING WELL CRAN RASPBERRY FIZZ

Prep Time: Freeze Ice Cubes
Ingredients:
16oz cranberry-raspberry juice
20 ounces lemon-lime soda
Directions:
1. Fill four glasses with ice cubes. Divide the cranberry-raspberry juice among the
glasses.
2. Divide the lemon-lime soda among the glasses, topping off each cup.
Yield: 9, 4 oz. servings
URL: http://www.momdot.com/cran-raspberry-spritzer-recipe-valentines-day-drink/



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RUSTRIC BRIE & APPLE BAGUETTE
Prep Time: 20 Minutes
Cook Time:
Ingredients:
1 baguette, cut into 30 slices
8 oz. brie
2 fresh apples, thinly sliced
1/4 cup honey toasted walnuts, finely chopped
balsamic glaze, for drizzling
olive oil for brushing baguette
Directions:
1. To toast walnuts, preheat oven to 350F. Toss nuts in honey. Lay in a single layer
on a baking sheet and bake until fragrant, about 2-3 minutes.
2. Preheat oven to 425F.
3. Lightly brush baguette slices with olive oil and place in a single layer on a baking
sheet. Toast for about 3 minutes or until light browned.
4. Remove baguette slices from oven. Top each with a slice of apple and then brie.
Use hand torch to melt brie.
5. Top with chopped walnuts, then drizzle with balsamic glaze. Devour immediately.
Yield: 30 servings











17

FORAGED MUSHROOMS STUFFED WITH SPINACH AND
MOZZARELLA

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ingredients:
1 medium prepackaged container of baby bella mushrooms
1/2 square package frozen chopped spinach, cooked
1/3 cup mozzarella cheese, shredded
1 clove garlic, minced
12 turns of black pepper, 4 turns of salt
2 tablespoons Italian seasoned bread crumbs
extra virgin olive oil
Directions:
1. Preheat oven to 350F. Wipe away any dirt on the mushrooms with a damp paper
towel. Pop off the stems by hand (they come out much easier than if you try
cutting) and dice stems.
2. Combine cooked spinach, diced mushroom stems, garlic and cheese (leaving out
just a little bit of cheese) in a medium bowl. Using a small spoon, stuff
mushrooms caps carefully so that they do not break.
3. Combine bread crumbs, salt, pepper, 2 or 3 taps of cayenne and a small glug of
extra virgin olive oil in a small bowl. Bring together with a fork.
4. Sprinkle caps with remaining cheese and bread crumb mixture. Cook for 20
minutes; serve immediately.
Yield: approximately 15
URL: http://www.dinnercakes.com/2009/07/spinach-and-mozzarella-stuffed.html











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POISONED MAPLE BACON BARK

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ingredients:
1 lb. good quality thick sliced bacon,
2 tbsp. pure maple syrup (not pancake syrup)
c. brown sugar
2 tsp. Dijon mustard
tsp. Kosher salt
tsp cayenne pepper
Directions:
1. Preheat your oven to 350 F.
2. Wrap a rimmed baking sheet with aluminum foil and top with a wire rack. (we
didn't place the bacon on a wire rack)
3. In a large bowl, add the maple syrup, brown sugar, Dijon mustard, Kosher salt,
and cayenne pepper. Mix well.
4. Add the bacon to the bowl and toss gently with your hands. Make sure that all of
the slices are evenly coated* See note below.
5. Place the bacon in a single layer onto the wire rack.
6. Bake in the center of the oven for about 20 minutes. The bacon will be a bit
brown, but will most likely need to bake for another 10-15 minutes. It should look
slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be
chewy. Be patient!
7. Remove from the oven and cool for 5 minutes on the rack. Dont let them sit too
long or else they will stick.
8. Once cool enough to handle, you can break the bacon into chards (youll have
about 32 pieces). Alternatively, you can leave them whole.
9. Serve at room temperature.**Note to add a little hot water to the mix from step 3
if it is too thick. Watch carefully, it will burn easily!!
Yield: 32 pieces















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MESMERIZING CHEDDAR CAULIFLOWER SOUP

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ingredients:
8 oz. Margarine
8 oz. Jumbo yellow onion, diced
1 oz. Fresh garlic peeled and minced
7 oz. All purpose flour
4 oz. Vegetable stock
2 qt., 2 cup Water
2 qt. Whole milk
2 lb., 8 oz. Fresh cauliflower
1 tbsp. Tabasco hot sauce
2 tsp. Salt
1 tsp. Pepper
12 oz. Cheddar cheese shredded
4 oz. Parmesan cheese grated
Directions:
1. In a stockpot over medium-high heat, melt margarine. Add onion and garlic.
Saut until onion is translucent, 3-5 minutes.
2. Reduce heat to medium. Add flour.
3. Whisk until well blended. Cook, whisking often, 3-5 minutes. Do not brown. Stir
in base. Add water and milk. Whisk until well blended.
4. Cook, whisking constantly, until mixture thickens and boils. Add remaining
ingredients except chesses.
5. Return to a boil. Reduce heat. Simmer until cauliflower is tender, 15-20 minutes.
Remove from heat. Add chesses. Stir until melted.
6. Cover and keep hot for service.
Yield: 24, 8 oz. servings
















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SCAVENGED MIXED GREEN SALAD WITH PURPLE ONION

Prep Time: 10 minutes
Ingredients:
1 5 oz package spring mix lettuce
1 oz purple onion
1.25 oz walnuts
1 oz dried cranberries
Directions:
1. Place lettuce on plate, top with julienned onion, and whole walnuts. Drizzle with
balsamic vinaigrette.
Yield: 5


BALSAMIC VINAIGRETTE
Prep Time: 10 Minutes
Ingredients:
cup olive oil
cup balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 clove garlic, minced
Salt & pepper to taste
Directions:
1. Combine the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and
black pepper together in a bowl. Store in the fridge for up to 10 days.
Yield: serves 10 salads
URL: http://allrecipes.com/Recipe/Our-Favorite-Balsamic-
Vinaigrette/Detail.aspx?event8=1&prop24=SR_Thumb&e11=balsamic%20vinaigrette&
e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i3















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MALEFICIENT BRAISED SHORT RIBS

Prep Time: 30 Minutes
Cook Time: 3 Hours
Ingredients:
72 oz. Short Ribs, bone-in
1 oz. olive oil
Salt & pepper to taste
6.5 oz. onion roughly chopped
4 oz. carrot, roughly chopped
7.5 oz. tomato roughly chopped
7 oz. celery, roughly chopped
6 garlic cloves
tsp.thyme
10 fl. Oz. cabernet sauvignon
16 oz beef stock
tsp. chive garnish
Directions:
1. Preheat cast iron grill.
2. Season the short ribs with salt and pepper, and drizzle with a little olive oil.
3. Brown meat on all sides, then set aside.
4. Place the onion, garlic, celery, carrot, and tomato into a food processor and blend
until you reach a consistent, smooth pulp.
5. Place a large dutch oven over medium-high heat.
6. Add olive oil and thyme to the pot and infuse the oil.
7. Add vegetable pulp, season with salt and pepper to taste, and cook for about 10
minutes.
8. Add wine and beef stock and bring to a boil.
9. Using tongs, nestle ribs in braising mix; liquid should almost cover the meat.
10. Reduce heat and simmer until meat is very tender, about 2.5-3 hours.
Yield:8, 9 oz. servings








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VILLAINOUS GARLIC MASHED POTATOES

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ingredients:
5 pounds potatoes, peeled and cubed
1 head garlic
olive oil
salt/pepper
8 tablespoons butter, softened & divided
1 cup sour cream
3/4 - 1 cup milk, room temp
Directions:
1. Preheat the oven to 400 degrees and take a slice off the top of the garlic heads,
not the end with the stem (enough to expose the cloves).
2. Place the garlic head in a small oven safe pan with the cut side up. Drizzle the
garlic with a little olive oil, and sprinkle with salt and pepper. Cover the pan with
foil and roast for 4-50 minutes or until they are golden brown and softened.
3. Allow the garlic to set until cool enough to handle, then squeeze from the bottom
of each head of garlic to push the roasted cloves out. Set aside.
4. Place the cubed potatoes in a large pot of salted water and bring to a boil on the
stove until fork tender.
5. Drain the potatoes and place them in a large mixing bowl. Add 4 tablespoons of
the butter, the roasted garlic, and sour cream to the bowl. Blend on medium
speed until combined.
6. With the mixer on, add a large pinch of salt and begin drizzling in the room
temperature milk. As the potatoes get light and fluffy, increase the speed on the
mixer.
7. Check for seasoning and add salt if needed.
Yield: approximately 20, 4 oz. servings
URL: http://modernmrscleaver.com/2013/11/15/roasted-garlic-mashed-potatoes/











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WICKEDLY ROASTED CARROTS & HARICOT VERTS

Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
16 oz. carrots
12 oz. haricot verts
2 Tbsp. unsalted butter
3 Tbsp. extra virgin olive oil
Salt and pepper to taste
Chives
Directions:
1. Preheat oven to 350 degrees.
2. Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be
quartered.
3. Place into separate large rimmed baking sheets.
4. Drizzle the carrots with olive oil.
5. Season with salt and pepper and toss to coat. Place into oven.
6. After 12 minutes, toss and put back into oven for another 10-15 minutes. Test for
doneness.
7. Bring a small saucepan of salted water to a boil and add haricot verts and cook
until just tender, about 1 minutes.
8. Transfer with a slotted spoon to an ice bath. Drain.
9. In a large skillet, melt butter over medium-high heat. Add haricot verts and salt &
pepper to taste and cook for 3 minutes, stirring.
Yield: 13, 3 oz servings





















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SORCERY STUFFED ACORN SQUASH WITH WHITE BEANS & KALE

Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ingredients:
1 halved and seeded acorn squash
3 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
1 tsp. chopped fresh sage
1 tsp. fresh thyme
1/3 cup cooked white beans
1/3 cup cooked quinoa
1 cup chopped kale
Tbsp. Balsamic Vinegar
Directions:
1. Cook quinoa according to label directions and set aside.
2. Heat oven to 400 degrees. Brush squash with 1 tsp oil and season with salt and
pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.
3. Heat 1 Tbsp oil in a medium skillet over medium heat. Add onion and cook,
stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, balsamic,
and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and
pepper.
4. Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.
Yield: 2
URL: http://www.wholeliving.com/216614/stuffed-acorn-squash










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SINFUL CHOCOLATE LAVA CAKE WITH RASPBERRY PUREE

Cook Time: 15 minutes
Ingredients:
cup butter and as needed
2 egg yolks
2 eggs
1 cup powdered sugar
1 pkg. (4 oz.) Semi-Sweet Chocolate
6 Tbsp. flour
Mint sprigs for topping
Directions:
1. Heat oven to 425 F.
2. Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a baking
dish.
3. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min.
or until butter is melted; whisk until chocolate is completely melted.
4. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour.
5. Divide batter evenly between the prepared ramekins; tap gently on the counter to
remove any air bubbles.
6. Arrange the ramekins in a casserole dish. Pour enough hot tap water into the
casserole dish to reach halfway up the sides of the ramekins.
7. Bake 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let
stand 1 min.
8. Loosen the edges from the ramekin with a knife. Invert each cake onto a plate
and dust with powdered sugar, top with mint sprigs and a fresh raspberry.
9. ***Refrigerate up to 24 hours and let stand at room temperature 1 hour before
baking when making ahead.
Yield: 4
URL: http://www.kraftrecipes.com/recipes/molten-chocolate-cakes-69182.aspx















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INFAMOUS VANILLA CHIA PUDDING

Ingredients:
1 1/2 cups almond milk
1/4 cup chia seeds
Fresh raspberries
Directions:
1. In a medium bowl, whisk together all ingredients and refrigerate.
2. Over the course of the next half hour, whisk the pudding every ten minutes as it
begins to thicken; this prevents the chia seeds from clumping.
3. After the half hour is up, cover and keep refrigerated at least 3 hours or
overnight.
4. After 3 hours the pudding will have slightly thickened, but it will still be a bit
runny. After resting overnight, the pudding takes on a traditional custard-like
consistency.
5. Serve the pudding when it reaches your desired texture, topped with fresh
berries.
Yield: 3 half cup servings
URL: http://etc-alltherest.blogspot.com/2014/02/1463-vanilla-chia-pudding-
with.html

























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RASPBERRY PUREE

Ingredients:
3 tablespoons sugar
1/3 cup water
1 box (10 oz) frozen raspberries in syrup, thawed, undrained
Directions:
1. 1In 1-quart saucepan, mix sugar, water and raspberries (add cornstarch to
thicken).
2. Cook over medium heat, stirring constantly, until mixture thickens and boil for 1
minute.
3. Strain sauce through a strainer into bowl to remove seeds if desired and store
covered in refrigerator up to 10 days.
Yield: 1 cups
URL: http://www.bettycrocker.com/recipes/raspberry-sauce/128d51fe-fa98-4f17-
a4a9-
3564e5d3a564?nicam4=SocialMedia&nichn4=Pinterest&niseg4=BettyCrocker&nicreatI
D4=Post&crlt.pid=camp.EsF1QpdAFCzF



WHIPPED CREAM

Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
2 Tbsp. sugar
1 cup heavy whipping cream
Directions:
1. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
2. Place the sugar into the mixing bowl and add the whipping cream. Whisk just
until the cream reaches stiff peaks. Store any unused portion in an airtight
container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.
Yield: 1 cup
URL: http://www.foodnetwork.com/recipes/alton-brown/whipped-cream-
recipe.html?oc=linkback





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Portion Sizes

Reception
Both the apple cider and cran-raspberry fizz will be served in 6 oz. portions. The brie
and apple baguette will be approximately 4 ounces containing a sliced baguette, apple,
brie, walnuts, and a balsamic glaze. The small, baby bella mushrooms stuffed with
spinach and mozzarella will be served as individual, 3 ounce portions. The maple bacon
hors d'oeurve will be served as halved, glazed bacon slices that are approximately 3
ounces each.
Dinner
The mixed green salad with purple onion will be served as one ounce servings. Guests
will also receive an 8 fl. oz. portion of cheddar cauliflower soup. Our entre plate will
contain an 8 oz. portion of braised short ribs, 4 ounces of garlic mashed potatoes and a 3
ounce combination of roasted rainbow carrots and haricot verts. The vegetarian/vegan
entre will contain a halved and seeded acorn squash stuffed with a combination of
quinoa, kale, white beans and seasoning that are each 12 ounce portions
Dessert
Our dessert will contain a 4 oz. portion of molten lava cake, a dollop of fresh whipped
cream and a raspberry drizzle. The vegan dessert will contain a half cup serving of
vanilla chia pudding topped with fresh berries.




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Master I ngredient File



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Recipe Cost Cards















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Bid Sheet

Purchase Order
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Standard vs. Actual







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Reception Purchase Order: by I tem



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Dining Purchase Order: by I tem



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Reception & Dining Purchase Order: by
Vendor
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Operating Budget

Expense Descriptions
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THE END

Property of the Seven Dwarfs