Menu Day 3

Sesame Crusted Tuna Carpaccio

with Seaweed Salad, Pickled Shiitake Mushrooms and Ginger Dressing

Sesame Crusted Tuna Carpaccio

with Seaweed Salad, Pickled Shiitake Mushrooms and Ginger Dressing
Gluten Free - Lactose Free - No Sugar Added
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
2 Pcs Tuna loin cleaned, whole 1) Using a Tuna loin, season salt, black pepper, roll in sesame seed ,sear in oil, cool down, wrap in
4 Tbs Salt plastic wrap to get a round cylindrical shaped tenderloin.
4 Tbs Black Pepper cracked 2) Once loin is wrapped, place in freezer one day before service to freeze solid.
1 Cup Sesame Seed 3) Once loin is solid frozen, remove from freezer, remove plastic wrap, cut end so it is flat.
4) On a slicer, slice loin slices very thin and place directly on appetizer plate.
5) The fish has to go directly from slicer on the plate, or it will fall apart.
6) Use 6 slices per plate or serving, make sure they are round.

SALAD INGREDIENTS TO PREPARE SALAD

2 Qt Seaweed Salad From package 1) Mix the prepared seaweed salad with chopped cilantro.
2 Qt Shitake Mushroom Pickled
2 Cups Cilantro Chopped

GINGER DRESSING TO PREPARE AIOLI

1/2 Cup Ginger Chopped 1) In a blender puree all until smooth, season with salt & pepper and finish with chopped cilantro.
2 Cups Soy Sauce Gluten Free
4 Cups Sesame Oil
5 Tbls Garlic Chopped
1 Cup Cilantro
1/2 Cup Rice Wine Vinegar Seasoned
3/4 cup Honey
INGREDIENTS PER SERVING TO FINISH PLATING
6 ea. Tuna Slices 1) Once all the slices of Tuna has been plated on the plates, place the Ginger dressing as per picture
1/4 cup Seaweed Salad 2) Place the mixed salad in the center of the plate and garnish with carrots, pickled shiitake mushroom
1 Tbsp. Ginger Dressing 3) Cover and place in fridge, keep cold and serve.
1 tsp. Carrot Julienne
1 tsp. Shiitake Mushrooms Pickled

Prepared by John Suley CD 10/25/2012

Menu Day 3
Caribbean Cod Cake
with Island Slaw and Plum Tomato Coulis

Caribbean Cod Cake

with Island Slaw and Plum Tomato Coulis
Gluten Free - Lactose Free
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
CODFISH CAKE TO PREPARE CODFISH
10 lb Fresh codfish Cooked 1) Make sure the codfish mixture is completely cooked and chilled before adding to the mixer.
3 cup Jalapeño sliced 2)In the mixer mix the cod fish with the mayonaise, lemon pepper,
2 tbls Lemon pepper pepper, garlic powder and gluten free bread crumbs.
2 tbls Garlic powder 3) Mix codfish mixture on low speed until all ingredients are completely incorporated.
2 cup Gluten free bread crumbs 4) Remove from mixture, place in container and keep cold.
2 Cup Mayonaise 5) With an ice cream scoop, portion out the individual cakes and set aside on a sheet pan.
CRUST FOR CAKE 6) Once everything has been portioned, shape in a round disc shape and set aside.
2 cup Corn starch 7) Prepare egg wash bread station to coat every codfish cake.
12 ea. Egg wash w/soy milk soy milk 1 Qt 8) Dip cake in corn starch then egg wash followed by gluten free bread crumbs.
10 Qt Gluten free bread crumbs 9) Once all the cakes has been crusted, set aside on sheet pan and keep in fridge until ready to fry.
10 Once you fry the codfish cakes golden brown, place back on sheet pan and then heat in oven.
11) Once codfish cakes are hot, remove from oven, place under heat lamps to keep hot.

Island Slaw
10# Cabbage Chopped 1) Mix all ingredients, season with salt and pepper to make a coleslaw.
2# Carrots Chopped
2# Celery Shaved
2# Fennel Shaved
1 Gal. Mayonnaise
1 Cup Cilantro Chopped
1 Cup Rice Wine Vinegar
1 Cup Parsley Chopped
4 oz. Dijon Mustard

Plum Tomato Coulis STD. Tomato Sauce

To Plate
Place the tomato coulis on the bottom the seared cake on top and place the coleslaw on top.

Prepared by John Suley CD 10/25/2012

Menu Day 3
Barolo Braised Beef Ragoût
with Sautéed Sage Gnocchi and Roasted Shallots

Barolo Braised Beef Ragoût

with Sautéed Sage Gnocchi and Roasted Shallots
No Sugar Added
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
BEEF CHEEK TO PREPARE SHORTRIBS
1 Bag Beef Cheek Purchased 1) The Beef Cheek are pre-cooked and you will thaw, remove all meat and juice from a the bag
1/2 Qt Carrots diced place in hotel pan.
1/2 Qt Celery diced 2) Add rest of ingredients to the hotel pan and beef, cover with plastic wrap, then foil and place hotel
1/2 Qt Onion diced pan in a 150C degree oven for 2 hours.
3 Sprig Thyme whole 3) After 2 hours remove, beef from oven, and from the hotel pan and carefully set aside the ribs.
3 Sprig Rosemary whole 4) Strain the liquid and place in a large tilting skillet, bring to a simmer and reduce to a thick sauce
4 Ea. Bay leaves consistency.
2 Cup Red Wine 5) After sauce has been reduced, place in a hotel pan and place beef back in sauce, cover with
plastic wrap, keep in steam table hot ready to serve.

GNOCCHI/SAUCE TO PREPARE GNOCCHI AND SAUCE

5 Lbs Gnocchi blanched **** USE JOSEPHS BRAND FROZEN GNOCCHI ONLY!!!!
1 Lbs Butter Salted 1) In a pot with boiling water, blanch gnocchi until they float. Remove and place on a sheet pan lined with olive oil… Do not shock in ice water!
2 Qt Heavy Cream 2) Allow to cool by placing the sheet pans in a blast chiller.
2 Tbs Kosher Salt
2 Tbs White Pepper TO PREPARE SAUCE
2 Tbs Garlic chopped 1) In a large tilting skillet on pot, sweat onions, garlic with butter no color on either!
1 Qt Onion chopped 2) Once onions and garlic is tender, add white wine and reduce by half.
2 Cup Parmesan Cheese Grated 3) Once white wine has been reduced by half, add heavy cream, salt, pepper and bring to a boil
1 Cup White Wine 4) Once cream comes to a boil, turn down to a simmer and stir in parmesan to thicken sauce.
5) Remove sauce and pour over the gnocchi's in the hotel pan to slightly coat each gnocchi.
6) Cover the gnocchi with plastic wrap and place in steamer to re-heat, once hot, keep on steam table.
7) Right before service, garnish gnocchi with chopped parsley.

GARNISH TO PREPARE SHALLOTS

2 Cups Celery Leaves Jullianne 1) Roast the shallots in the oven whole, cool them down and slice them into small pieces.
4 Tbs Kosher Salt 2) This will garnished around.
2 Cups Parmesan Cheese
10# Shallots, Sliced Roasted
5 fried sage leaves as needed
TO PLATE
1) Put one spoon of Gnocchi into the center of the plate, place beef on top.
2) Ladle 2 oz of sauce over beef and gnocchi and garnish with roasted shallots, parmesan cheese
celery leaves and fried sage leaves.

NOTE: THE GNOCCHIS NEED TO BE PRE BLANCHED IN BOILING SALTED WATER, ONCE
THEY FLOAT THEY ARE COOKED, PLACE THE ON A SHEETPAN LINED WITH OLIVE OIL
AND COOL IN THE COOLER UNTIL COLD.

Prepared by John Suley CD 10/25/2012

Menu Day 3
Chick Pea-Tomato Soup
with Spinach and Lemon Pepper

Chick Pea-Tomato Soup

with Spinach and Lemon Pepper
Lactose Free - Gluten Free - Vegetarian- No Sugar Added
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
CHICKPEA SOUP TO PREPARE SOUP
2 cup Blended oil 1) In a large steam kettle, sweat onions, garlic, cumin, cinnamon, coriander together.
18 Qt Yellow onions 2) Once onions are tender add tomato paste, diced tomatoes with juice, carrots, chickpea with juice
1 cup Garlic tomato sauce, chili flakes, lemon pepper, kosher and bring to simmer.
1 cup Cumin 3) Simmer soup for 30 minutes then add spinach, cilantro and simmer for 10 more minutes.
1/2 cup Cinnamon 4) Once soup is simmered, remove from steam kettle, place in large hotel pan, cover with plastic
1/2 cup Coriander spice wrap and place in a steam table.
1 Qt Tomato paste 5) Serve soup from bain-marie.
5 can Diced tomato canned
5 Qt Carrot
15 can Chickpea canned
6 Qt Tomato sauce
18 lb Frozen spinach
1 cup Chili flakes
1cup Lemon pepper
2 cup Kosher salt
2 Qt Cilantro chopped

TO PLATE
1) Spoon soup in a soup bowl and serve hot.

Prepared by John Suley CD 10/25/2012

Menu Day 3
Asian Consommé
with Chicken, Mushrooms and Ginger

Asian Consommé
with Chicken, Mushrooms and Ginger
Gluten Free - Lactose Free - No Sugar Added
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
ASIAN CONSOMME TO PREPARE SOUP
20 lbs Chicken Bones
4 Qt Onion Chopped 1) In large steam kettle, sweat onions, garlic with until tender.
4 Qt Carrots Diced 2) Once onions and garlic are tender, add chicken stock, chicken bones, salt, pepper and all Vegetables
4 Qt Celery Diced and bring a boil.
4 Qt Lemon Grass Whole 3) Once broth comes to a boil, turn down to a simmer and add rest of ingredients and simmer for
4 Qt Lime Leaves Diced about 2 hours. DO NOT BOIL.
4 Qt Bay Leaves Diced 4) Once soup has simmered for 2 hours, strain and remove from kettle.
1/2 Cup Soy Sauce Gluten Free 5)Clean kettle and pour back the consommé and continue to simmer slowly.
1 Cup Garlic chopped
1 Cup Kosher Salt 6) Once consommé is simmering place the hot liquid into the egg white/ chicken mixture add the
1/2 Cup White Pepper wisk, the raft will form immediately, simmer for 1 hour until clarified and strain through chinois.
36 Qt. Chicken Stock
2 Qt Ginger Diced

TO CLARIFY TO PREPARE Clarification

20 lbs Ground Chicken 1 In a mixing bowl add all the ingredients and mixed well .
60 ea. Egg White
2 qt Onions
2 qt Celery
2 qt Carrots

GARNISH
10 pcs Chicken Breast Cubes 1) Mixed all ingredients together and set aside for serviced
5 lbs Mushroom Diced Small
1 cup Ginger Chopped

1) Spoon Consommé in a soup bowl ,garnish with chicken, mushroom and ginger and serve hot.

Prepared by John Suley CD 10/25/2012

Menu Day 3
Garden Fresh Salad
with Mixed Lettuce, Seasonal Vegetables, Cucumber and Tomato

Garden Fresh Salad

with Mixed Lettuce, Seasonal Vegetables, Cucumber and Tomato
Gluten Free - Lactose Free - Vegetarian - No Sugar Added
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
GARDEN SALAD TO PREPARE SALAD
6 Qt Romaine salad diced 1) Combine all ingredients in a large container, mix well and set aside.
6 Qt Mesclun salad
6 Qt Frisee salad cleaned, cut

VEGETABLES TO PREPARE VEGETABLES

1 Qt Green zucchini diced 1) Cut all vegetables and combine in a large container, keep cold.
1 Qt Yellow zucchini diced
1 Qt Red pepper diced
1 Qt Carrots julienne
1 Qt Cucumbers diced
1 Qt Radishes diced
1 Qt 5x6 Red tomato diced

TO PLATE
1) In bowl place a hand full of the base salad on the bottom of the bowl.
2) Garnish the mixed vegetables over the salad.
3) Once all the salads are plated, place in a fridge keep cold.
4) Servers will serve vinaigrette tableside.

Prepared by John Suley CD 10/25/2012

Menu Day 3
Waldorf Salad
with Apples, Grapes, Chicken, Walnuts and Celery in a Creamy Dressing

Waldorf Salad
with Apples, Grapes, Chicken, Walnuts and Celery in a Creamy Dressing
Gluten Free - Lactose Free - No Sugar Added

CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD

WALDORF SALAD TO PREPARE SALAD
2 Qt Celery peeled, shaved 1) In a large mixing bowl or container, combine mayonnaise, mustard, cayenne pepper, salt and mix well.
2 Qt Apples fresh, Green peeled, peeled 2) Once all the mayonnaise is mixed, combine celery, apples, chicken, grapes and lightly mix well until
2 Qt Red grapes cut in half all the ingredients are coated with the mayonnaise.
12 ea. Chicken breast cooked, cubed 3) Once the salad is mixed well, place in fridge and keep cold until plating.
2 Qt Mayonnaise
1 cup Dijon mustard ***BE CAREFL NOT TO OVER WORK SALAD WHEN MIXING OR INGREDIENTS WILL BREAK APART!
1/2 tbls Cayenne pepper
2 tbls Kosher salt

GARNISH TO PREPARE GARNISH

2 Qt Radicchio Chopped 1) Pick radicchio leaves and set aside, cut in half and chop
1 cup Celery Leaves picked 2) Roast walnuts on a sheet pan in over until toasted, once toasted, remove from oven and while
2 Qt Walnuts toasted, peeled walnuts are hot, place in small batches in a towel and rub together to remove shells from walnuts.
2 Qt Frisee 3) Once all the walnut shells have been removed, shake in a colander to get rid of excess shells.
1 Qt Green Apples Shaved 4) When walnuts are cleaned, place aside in a container before garnishing.

INGREDIENTS PER SERVING TO PLATE

2 cup Base Salad from recipe 1) In a bowl, place all ingredients around like the photo.
1.5 cup Waldorf Salad from recipe 2) Garnish with shelled walnuts and frisee.
3 Tbls Walnuts toasted, peeled 3) Once all the salads has been plated, place in fridge and keep covered.
4) Serve salad cold.

Prepared by John Suley CD 10/25/2012

Menu Day 3
Mediterranean Seafood Orzo
with a Mélange of Scallops, Shrimp, Mussels, Roasted Eggplant
and Cherry Tomato; Garnished with Italian Parsley

Mediterranean Seafood Orzo

with a Mélange of Scallops, Shrimp, Mussels, Roasted Eggplant
and Cherry Tomato; Garnished with Italian Parsley
Lactose Free - No Sugar Added
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
SEAFOOD TO PREPARE SEAFOOD
5 lb Green lip mussels cleaned , frozen 1) Remove all Seafood and should be thawed, cleaned, portioned and kept separately to assemble.
5 lb Scallops cleaned 2)Cooked Orzo Pasta al dente place in sheet pan and cool down, set aside
5 lb 21/25 Shrimp peeled, deveined 3)In a tilting skillet add oil and bring to medium heat, add onions, garlic and cook.
5 lb Squid Rings Frozen 4) Once onions , garlic are cooked add wine and reduce about 90
1 Qt Onions Diced percent.
1 Cup Garlic Chopped 5)Add all the seafood salt and pepper and cooked for 3 minutes .Removed and don’t overcook!
1 Qt White Wine 6) Place on the line and toss with parsley and fresh lemon juice.
1/2 Cup Blended Oil
4 tbs Salt
2 Tbs White Pepper
10 Lbs Orzo Pasta
1 Cup Parsley Chopped

Eggplant
3 lbs Eggplant Cube Small 1) Marinate eggplant with salt and pepper and deep fry until golden brown, set aside
2 Tbs Salt 2) Season with salt and pepper
1 Tbs Pepper

GARNISH
3 lbs Cherry Tomatoes Cut In Half 1) Tossed all ingredients together.
1 Cup Parsley Chopped
1 Cup Olive Oil
2 Cups Arugula Leaves
2 Cups Parsley Leaves Picked
1 Qt. Tomato Sauce See Recipe

GARNISH TO ASSEMBLE SEAFOOD

1) Spoon the sauce in the middle of the plate followed by pasta into the center of plate.
2) Place the seafood around as per photo and garnish with arugula, tomatoes, parsley
eggplant and olive oil

Prepared by John Suley CD 10/25/2012

Menu Day 3
Pan Seared Trout
with Creamy Potato Purée, Green Beans, Cherry Tomatoes,
Browned Lemon-Butter Sauce and Toasted Almonds

Pan Seared Trout

with Creamy Potato Purée, Green Beans, Cherry Tomatoes,
Browned Lemon-Butter Sauce and Toasted Almonds
Gluten Free - No Sugar Added.
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
SAUCE TO PREPARE SAUCE
4 Qt Demi Glace 1) In a large pot or tilting skillet combine shallots, garlic, white wine and reduce to almost dry consistency.
1 Qt Shallots 2) Once the wine has almost completely reduced.
3 tbls Garlic 3) Add Demi Glaze and bring to boil.
1 1/2 Qt White wine 4) Once demi glaze start to boil, remove from heat and slowly whisk in the cold butter in cubes to the
1 cup Lemon juice demi glaze to emulsify. You can also use a blender to emulsify.
4 lb Butter 5) Remove sauce from heat, place in container and keep warm on line covered.
1 tbls Salt
1 tbls Pepper
****DO NOT BOIL SAUCE ONCE YOU'VE ADDED THE BUTTER OR IT WILL BREAK!!!!

VEGETABLES TO PREPARE VEGETABLES

1 Qt Green Beans 1) Peel and blanch green beans in hot boiling water, remove shock in cold ice bath.
2 cup Shallot 2) Cook shallots, olive oil, garlic, salt pepper, thyme until tender.
2 cup Olive oil 3) Place blanched green beans in hotel pan, then pour over the butter shallot mixture to season.
1/2 cup Garlic 4) Cover green beans with plastic wrap set aside in fridge until needed to cook.
3 tbls Salt 5) When ready to re-heat, place in steamer for five minutes to re-heat, warm and place on hot line.
2 tbls Pepper 6) Keep green beans hot until service.
1/4 cup Thyme

FISH TROUT TO PREPARE FISH

50 pcs Trout 1) In a container, mix corn starch, salt, white pepper very well.
5 lb Corn starch 2) Take trout filets and dip both sides in corn starch mixture to completely coat.
3 tbls Salt 3) Once trout filets are coated, place on sheet pan and then prepare to sauté.
2 tbls White pepper 4) On medium high griddle, sauté trout on both sides until golden brown, remove place on sheet pan
and finish cooking trout filets in oven
5) Cook filets for 3 minutes in 160 C degree oven, remove and place on hot line.

***MAKE SURE NOT TO COOK FILETS TOO LONG OR IT WILL BE DRY!!!

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 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 wrap and place
1/2 cup Sea Salt on the steam table to keep hot.

PLATING TO PLATE
Trout cleaned, skin on 1) Pipe the mashed potatoes. On one piece of trout fillet
Mashed potato prepared 2) Place the second piece of trout filets on top of potatoes and place next to vegetables, spoon sauce slightly over trout filets.
Green Beans blanched 3) Sprinkle with toasted almonds.
Cherry tomato marinated 4) Garnish with cherry tomatoes, chopped chives, and green grapes.serve hot
Butter sauce prepared
Almonds toasted
Chives chopped * Cherry tomatoes are cut in half, tossed with olive oil, chopped parsley and black pepper, kept warm on
the hot line.

Prepared by John Suley CD 10/25/2012

Menu Day 3
Lemon-Pepper Roasted Chicken
with Rigatoni Pasta, Olives, Capers, Spinach,
Parmesan Cheese, Tomato Sauce and Oregano

Lemon-Pepper Roasted Chicken

with Rigatoni Pasta, Olives, Capers, Spinach,
Parmesan Cheese, Tomato Sauce and Oregano
No Sugar Added
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
TO PREPARE CHICKEN
25 pcs Chicken Whole 1) Season chicken with lemon pepper, salt, pepper and truss chicken with butchers twine.
1/2 Cup Lemon Pepper 2) Place chicken on sheet pan with backside down and roast in a 110 C degree oven on steam-roast cycle for
1/4 Cup Salt 2 hours until chicken is golden brown and tender.
1/4 Cup Black Pepper 3) Remove chicken from oven, remove string, cut in half, remove back bone and place on sheet pan underneath
heat lamps to keep hot for service

10 Lbs Rigatoni Pasta Cooked TO PREPARE PASTA

2 Cup Parmesan Cheese Grated 1) Cook pasta in boiling salted water, cook al dente, remove, shock in ice bath to cool then drain, toss with oil
1 Cup Olive Oil place on sheet pan and keep cold until needed to finish.

Sauce for Rigatoni TO PREPARE SAUCE FOR RIGATONI

5 lbs Spinach Frozen 1) In a large tilting skillet on medium high heat caramelize onions and garlic with olive oil.
1 Cup Capers 2) Once caramelized, add capers, olives, roasted red peppers, marinara sauce, spinach, bring to a simmer, mix
1/2 Qt Kalamata Olives Whole ingredients well together.
1 Cup Onions Chopped 3) Once ingredients are mixed well, remove and place in hotel pan, cover and place on steam table to keep hot.
1 Cup Garlic Chopped
2 Cup Olive Oil
3 Cup Roasted Red Pepper Canned (Chopped)
1 Cup Green Olives Sliced
4 Qt Marinara Sauce Sauce Man
1/4 Cup Oregano Dry
Garnish TO PREPARE ONIONS
2 Qt Fried Onions Deep Fried 1) Combine cornstarch, salt, paprika and mix well in a large hotel pan or container.
2 Qt Cornstarch 2) Peel and slice onions thin and in batches, mix sliced onions with cornstarch mixture, shake off excess corn
4 Tbls Paprika starch and then fry in batches until golden crispy brown.
4 Tbls Kosher Salt 3) Remove from fryer and place on hotel pan with paper towels to drain excess oil.

TO PLATE
1) Re-heat rigatoni pasta in boiling water, place in hotel pan, cover and place on steam table to keep hot
2) Sauce is also kept in hotel pan in steam table
3) Place roasted chicken off center of plate, spoon rigatoni pasta next to chicken, place sauce over rigatoni,
spoon marinara sauce next to chicken and garnish with fried onion, serve hot!

Prepared by John Suley CD 10/25/2012

Menu Day 3
Roasted Milk-fed Veal Chop
with Creamy Parmesan Polenta, Green Asparagus, Roasted Peppers and Veal Jus

Roasted Milk-fed Veal Chop*

with Creamy Parmesan Polenta, Green Asparagus, Roasted Peppers and Veal Jus
Gluten Free - No Sugar Added
CT# 1 EA. 50 EA INGREDIENTS PREPARATION METHOD
VEAL CHOP TO PREPARE VEAL CHOP
12 oz. 40 lbs Veal Chop 1) Once veal chops are butchered, marinade with oil, rosemary and black pepper. NO SALT
1 cup Corn Oil 2) To cook, season each veal chop with salt and cook on grill until well caramelized.
1 cup Rosemary chopped 3) Once all veal chops has been grilled and caramelized, place on sheet pan.
1 cup Black pepper 4) Finish cooking veal chops in 175 C degrees to medium temperature.
1 cup Kosher salt 5) Once veal chops is cooked, remove and place under heat lamps to keep warm for service.

CREAMY POLENTA TO PREPARE POLENTA

4 Qt Heavy Cream 1) In a large tilting skillet on medium heat, combine heavy cream, saffron, chicken stock,
1 tbls Saffron white pepper, salt and bring to a simmer.
1 cup Chicken stock 2) Once cream starts to simmer, slowly whisk in the polenta until completely dispersed, turn down
6 Qt Water heat and cook for 30 minutes on low heat. Keep covered when not string the polenta.
2 tbls White Pepper 3) Once polenta is cooked, add parmesan cheese, butter, mix well.
2 tbls Salt 4) Remove polenta and place in hotel pan, cover with plastic wrap and place on steam table to keep
2 cup Parmesan cheese warm.
5 Qt Polenta
2 buns Butter ** PLEASE DO NOT LEAVE THE POLENTA OPEN OR IT WILL DRY OUT AND BECOME TO STIFF!!

VEGETABLES TO PREPARE VEGETABLES

10 lbs Asparagus blanched, cut in half 1) Blanch asparagus in hot boiling water for 30 seconds, remove and shock in cold water
2 Qt Roasted Red Peppers julienne 2) Once asparagus is blanched, layout in a hotel pan, toss with melted butter, cooked onions and
2 Qt Carrots julienne, blanched garlic, salt pepper, toss well and cover with plastic wrap.
4 Qt Yellow Onions sautéed 3) To re-heat asparagus, place in steamer or in oven for 2 minutes to reheat and place on line.
1 cup Olive oil
1 tbls Salt 1) To prepare Rest: Mix roasted peppers, carrots, onions, olive oil, salt, pepper in a large container
1 tbls Black pepper until well mixed.
2) Once vegetables are mixed, divide in hotel pans enough for 50 servings, cover with plastic wrap.
3) Place hotel pan with vegetables in steamer to heat vegetables for 2 minutes, remove and place
the hotel pans on the steam table.

VEAL JUS TO PREPARE VEAL JUS

2 Qt Demi glace 1) In large tilting skillet on medium heat, sauté onions, garlic with corn oil until browned.
1 Qt Onions 2) Once onions are browned, deglaze with white wine and reduce by half.
1/2 cup Garlic 3) Once wine is reduced by half, add demi glace, salt, black pepper and bring to a simmer and cook
3 tbls Sage before serving for 10 minutes.
1 cup Corn starch 4) While simmering, whisk in the cornstarch to thicken the sauce and cook for 3 minutes.
1 Qt White wine 5) Once sauce has been thickened, turn off heat, remove sauce, place in bain-marie to keep warm on
1 cup Corn oil the steam table.
2 tbls Salt 6) Right before serving add the fresh chopped sage, fold in and ready to serve!
1 tbls Black pepper

GARNISH TO PLATE
1 cup Parsley chopped 1) Place spoon full of polenta on the plate, place veal chop on top of polenta.
2) Arrange vegetables on plate, spoon sauce over the veal chop.
3) Garnish with parsley and serve hot.

Prepared by John Suley CD 10/25/2012

Menu Day 3
Pan Seared Aged Sirloin Steak
with Roasted Potatoes, Broccoli Florets and Herbed Compound Butter

Pan Seared Aged Sirloin Steak

served with, Roasted Potatoes, Broccoli Florets and Herbed Compound Butter
Gluten Free - No Sugar Added

CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD

TO PREPARE STEAK
25 lbs Aged Sirloin Steak portioned 1) Once all the steaks has been portioned, marinade for a couple hours with tenderizer .
1/2 Cup Salt 2) Season with salt and pepper and grill until
1/2 Cup Black Pepper ground desired temperature, place on line and serve immediately.

ROASTED POTATOES TO PREPARE ROASTED POTATOES

3/4 ea. 6 Qt Idaho Potatoes skin on diced 1) Combine all the ingredients in a large container, mix well and divide in to equal amounts of a
2 Qt Yellow Onion diced sheetpan.
1 cup Garlic chopped 2) To cook meat, season salt, black pepper and grill both sides until golden brown and cook to
2 cup Butter degrees F until potatoes are completely cooked and rest of vegetables are caramelized
1/2 cup Paprika 3) Remove when finished roasted, and place in a hotel pan on the line for service.
1/2 cup Kosher Salt
1/2 cup Black Pepper ****MAKE SURE TO MIX POTATO MIXTURE IN SMALL BATCHES TO AVOID INCONSISTENCY AND
1/2 cup Rosemary chopped NOT EQUAL AMOUNT OF INGREDIENTS MIXED PROPERLY!!

VEGETABLES TO PREPARE VEGETABLES

5 lbs Broccoli Florets Blanched 1) Blanch the Carrots and broccoli in boiling salted water, remove, shock and drain from water.
5 lbs Carrots Blanched 2) Place blanched carrots and broccoli in hotel pan, mix with onion-butter mixture, season salt, pepper and cover
2 cup Butter, Onion, Garlic Mixture sweated with plastic wrap and set aside until needed to warm up.
3) To heat carrots and broccoli, place hotel pan in steamer for 2 minutes, heat asparagus, remove and place on line.

HERBED BUTTER TO PREPARE BUTTER

Butter Salted 1) In a large mixer with a paddle on slow speed, whip butter for 5 minutes.
Chives chopped 2) After five minutes, add rest of ingredients, mix until everything is well incorporated.
Parsley chopped 3) Remove butter from mixture, place in plastic wrap and roll in round cylinder shapes, tie ends and place
Tarragon chopped butter in fridge to cool down.
Rosemary chopped 4) Once butter is cold and take a round shape, remove plastic wrap and cut in 1 inch thick discs.
Lemon Pepper 5) Keep the cut butter pieces on ice water on the line to keep from melting.
Kosher Salt
Black Pepper cracked

PER PLATE INGREDIENTS TO PLATE

8 oz. Sirloin Steak 1) Place roasted potatoes of to the side of the plate and broccoli and carrots next to potatoes..
2 Ea. Broccoli Florets 2) Place steak in center of plate, garnish with herbed butter.
3 Ea. Carrots 3) Serve dish hot.
1.5 cup Roasted Potato
1/2 oz. Herbed Butter

Prepared by John Suley CD 10/25/2012

Menu Day 3
Fried Masala Potatoes
Simmered with Spices, Yogurt, Cilantro and Chili Pepper; Served with Raita

Fried Masala Potatoes

Simmered with Spices, Yogurt, Cilantro and Chili Pepper; Served with Raita
Gluten Free - No Sugar Added - Vegetarian
CT# 1 EA 50 EA INGREDIENTS PREPARATION METHOD
POTATOES (50 PORTIONS) TO PREPARED POTATOES
15 Lbs Potato Diced 1) Peel skin off the potatoes and diced in 1 inch cubes.
3 tbs Salt 2) In a container add water and cube potatoes, set aside until ready to cook. Water will keep your
2 tbs White Pepper potatoes from discoloring.
1/2 cup Turmeric 3) Drain the water from potatoes and dry well with paper towel.
4) In a large bowl add potatoes,salt,pepper and turmeric and tossed well.
5) Heat up the deep fat fryer to about 180 degree and fried the potatoes until golden brown. Set aside.

CURRY SAUCE(50 PORTIONS) TO PREPARED CURRY SAUCE

1/2 Cup Blended Oil 1) In a large tilting skillet on medium high heat, sauté onions until lightly browned, add garlic stir and
2 Qt Onions Chopped brown with onions.
1/2 Cup Garlic Chopped 2) Once onions are browned, add diced tomatoes and mix well in with onions, cooked for about two minutes.
2 Qt Tomato Chopped 3) After two minutes add madras curry paste,cumin,tumeric,bay leaves, ginger and mix well.
2 Btl Madras Curry Paste 4) Once all is mix well cook for another two minutes until oil start to separate from paste.
1/4 Cup Cumin 5) Once oil start to separate add the vegetable stock, salt and chili flakes and let simmer for ten minutes or
3 Tbs Turmeric until liquid reduced by half and sauce start to get a little thick.
4 Ea. Bay Leaves 6) Add the fried potatoes and fold in well and let simmer for another five minutes.
1/4 Cup Ginger Chopped 7) Add the yogurt finally and fold in until potatoes and sauce is well mix, and you have a thick creamy mixture.
2 Qt Vegetable Stock 8) Remove from tilting skillet and place in hotel pan on line for service add the cilantro.
3 Tbs Kosher Salt
3 Tbs Chili Flakes
1 lbs Yogurt Plain
1/2 Cup Cilantro Chopped

RAITA (50 PORTIONS) TO PREPARE RAITA

1) In a large bowl add the cucumber, tomatoes, red onions, cilantro, and toss until all the vegetables are mix.
1 Qt Cucumber Brunoise 2) Once all is mix add the salt, and pepper and mix well, add the yogurt, paprika, ground cumin and
1 Qt Tomato Brunoise fold all together.
1 Qt Red Onion Brunoise 3) Remove from bowl and refrigerate until ready for service.
1/4 Cup Cilantro Chopped
1 Tbs Salt
1 Tbs Pepper
2 Lbs Yogurt Plain
1 Tbs Paprika
2 Tbs Ground Cumin

NAAN BREAD (50 PORTIONS) TO PREPARE NAAN BREAD

5 Lbs Rice Flour 1) Add rice flour, baking powder and salt in a mixing bowl and mix until flour and baking powder
2 Oz Baking Powder are fully incorporate.
2 Tbs Salt 2) Add the water slowly and mix at low speed until flour form a dough.
1-1/2 Qt Water 3) Removed the dough from mixing bowl and cut into 2 ounces portion.
1 Cup Blended Oil 4) Roll dough into balls and set aside for about 30 minutes to rise.
5) On a flat surface, use a rolling pin and roll the dough into thin round shapes.
6) Heat your griddle to medium high heat, spread the oil evenly and placed the roll out dough on the
griddle and cook for 2 minutes on both sides each.
7) Once dough is finish cooked, placed in a hotel pan with paper liner for service.
GARNISH (50 PORTIONS)
3 Lbs Mango Pickle Purchased REMEMBER DO NOT WRAP THE HOTEL PAN WITH PLASTIC FILM,THIS WILL CAUSE
CONDENSATION AND NAAN BREAD WILL BE SAUGGY.

TO PLATE

Prepared by John Suley CD 10/25/2012