Beginning the week of 22 March 2010, the Ruby Tuesday Culinary Research and Development team undertook an endeavor to both tangibly and monetarily give a little back to our East Tennessee community. With the help of the Weston family, the first Ruby Tuesday Chef’s Garden was launched on one-fifth of the Weston Memorial Garden, right here in the heart of Maryville, Tennessee--nestled, in fact, in the very communities that this program can most affect. From the produce grown on this 8000+ square-foot plot, the Culinary department aims to raise $10,000 to be given to a children’s charity of choice, as well as several hundred pounds of fresh vegetables for local food banks. To accomplish that goal, the produce raised in the garden would be placed for sale at the weekly Maryville Farmer’s Market. Food would be grown all season, culminating in the fall with a pumpkin patch sell-off and a harvest dinner. All proceeds will be reserved until the harvest/holiday season and donated to a single deserving charity organization This enterprise began in the spirit of altruism and benevolence. Its primary purpose is the obtainment of the goal of raising food and money to return to a charity that feeds those who cannot feed themselves. Only a handful of municipalities are involved in similar programs; fewer still are private companies or corporations. It would be negligent, though, to fail to realize that a program like this would not attract some attention. The hope is that the Garden attracts interest and support to help us to meet or exceed our goals. In addition, the Chef’s Garden is a corporeal representation to our core brand promise of freshness, the principle behind our pilot Seasonal Garden Bar, and a chance to “Give Back” and “Make a Difference Everyday” in a real way. We hope that this exercise can reap rewards not only for our community but for Ruby Tuesday, as well. Excitement aside, even for a whole department, there is some extensive planting to take place. An exercise of this scale will provide an opportunity for any and all to get involved, at any level. The more helping hands, the more food we can grow and the more mouths we can feed. We have already received support from many in the community, the board of the Maryville Farmer’s Market, Seed Savers Exchange International, and not to mention our peers and colleagues here at RT and around the country. We are working on a fall fundraiser dinner to showcase some of the produce grown in the Garden. There will be more info on this as the time comes closer. With a bit of work and a little sunny weather, we believe that the Ruby Tuesday Chef’s Garden will achieve its goals and help to make a difference in the lives of the children in the communities that we share. We look forward to your support, The RT Culinary Team

Summer GrIllING


presented by the chefs of

Asian BBQ Sauce
Marinade/glaze for 2 lbs of protein Hoisin sauce Rice wine or sherry cooking wine 5 spice powder Soy Sauce Honey Brown sugar Your protein of choice Procedure: Thoroughly mix all ingredients together in a small bowl. Reserve 1/2 of this to use as a glaze later. Take the remaining sauce and coat the protein. Cover and chill overnight in a refrigerator. Marinate for a minimum of 12 hours. Grill to your liking and galze. 1/2 Cup 1 TBL 1 TBL 1/4 Cup 1 TBL 4 TBL 2# (approximately)

New Crop Potato Salad
Yield One Gallon Red Skin Potato Yellow Skin Potato Salt, kosher for cooking Mayonnaise Whole Grain Mustard Green Onions, sliced Bacon, thin strips Sugar Salt, Kosher Black Pepper Procedure: Thoroughly wash potatoes, being certain to remove all the dirt. Cut potatoes into quarters. Place pieces in a large pot, fill with cold water and add 1/2 cup of salt. Bring the potatoes up to a boil and cook until pieces are tender. Remove from heat and drain well. Set aside to cool. While the potatoes boil, sauté the bacon over medium heat, stirring frequently. Once the bacon begins to crisp, turn off the heat, add green onions, sugar and cook for an additional minute. Set aside to cool. Combine the cold potatoes and bacon with the mayonnaise and mustard. Once incorporated, season with salt and pepper. 1.75 # 1.75 # 1/2 cup 3/4 cup 1/4 cup 1/2 cup 1/2 cup 2T 2T 1 tsp

Asian Marinated Vegetables
4 servings Water Sugar White Vinegar Sliced Ginger Procedure: Bring ingredients to a boil. Remove from heat and let cool for 1-2 hours. Celery sliced Carrots small pieces Cucumber rings Zucchini half moon Procedure: Cut the vegetables, place in a bowl, cover with the Asian marinade liquid and marinate overnight or for a minimum of 12 hours. 1 1 1 1 cup cup 1/2 cup cups 1QT 1/2 Cups 3/4 Cup 1/4 oz or 4 slices

PReSenTed TO YOu BY:
Peter Glander Patrick Gill Kevin Green Jeramy Ouart Krista Lawhon Raymond Ho