Menu Day 4

Caprese Salad
Vine Ripe Tomatoes Layered with Buffalo Mozzarella and Arugula;
Drizzled with Extra Virgin Olive Oil and Balsamic Vinaigrette

Caprese Salad
Vine Ripe Tomatoes Layered with Buffalo Mozzarella and Arugula;
Drizzled with Extra Virgin Olive Oil and Balsamic Vinaigrette
Gluten Free - Vegetarian
CT# 1 EA 50 EA. INGREDIENTS PREPARATION METHOD
50 Method
20 # Mozzarella Sliced 1) Slice all the tomatoes on a sheet pan in rows of 25, add pepper , mozzarella, fresh basil leaves in between.
25 # Tomato Sliced make this 3 times until you build your salad.
1 Ltr. Olive Oil 2) Add salt right before serving as the salt will draw out moisture from the tomato.
Salt 3) Garnish with Arugula leaves, olive oil, balsamic vinaigrette and, black pepper, sea salt.
Black Pepper
2 Qt. Balsamic Vinaigrette STD. Recipe
4 Case Arugula Leaves Picked
6 # Fresh Basil Picked, Leaves

Prepared by John Suley 7/11/2012

Menu Day 4
Eggplant Parmesan
Layered with Mozzarella Cheese, Marinara Sauce and Basil Pesto

Eggplant Parmesan Layered with Mozzarella Cheese, Marinara Sauce and Basil Pesto
Gluten Free - No Sugar Added - Vegetarian
CT# 1 EA 50 EA. INGREDIENTS PREPARATION METHOD
EGGPLANT TO PREPARE EGGPLANT
10 Lbs Eggplant sliced in 1" discs 1) Cut eggplant in 1 inch thick discs, season with salt, pepper and set aside.
1/4 Cup Salt Kosher 2) Once all the eggplants are seasoned, sauté golden brown both sides on a griddle.
1 Cup Olive Oil 3) Once all eggplants are sautéed, let cool before assembling.

EGGPLANT FINISH TO ASSEMBLE EGGPLANT

Eggplant Discs sautéed 1) In a sheet pan place on layer of eggplant down over the entire surface of sheet pan.
5 Lbs Mozzarella Cheese sliced 2) Top each slice with marinara sauce, then shredded mozzarella and parmesan cheese.
2 Cup Parmesan Cheese grated 3) Place a second slice on top of first eggplant slice coated with marinara and cheese.
4 Qt Marinara Sauce from recipe 4) Repeat steps on second slice, to place marinara and cheese.
5) Place the third slice of eggplant on top of previous two coated slices and top with marinara sauce
mozzarella cheese and the gluten free bread crumb parmesan cheese topping.
6) Once all the eggplants have been covered, place sheet pan in oven 180 C degrees to bake for 10 min.
7) Once all the eggplants have been baked and cheese is melted, flash the entire sheet pan under the
salamander to gratinee the bread crumbs and cheese.
8) Remove eggplant and at this point it is ready to be served, keep hot under the heat lamps during
service and will plate from the sheet pan.

GARNISH TO PREPARE GARNISH

1 Cup Curley Parsley chopped 1) Chop parsley set aside until needed.

TOPPING TO PREPARE TOPPING.

2 Cup Parmesan Cheese grated 1) Combine both ingredients in a large container mix well and set aside until ready to be used.
4 Qt Bread Crumbs GLUTEN FREE!!

PER SERVING TO PLATE EGGPLANT

1 ea. Baked Eggplant Napoleon from recipe 1) In a small appetizer bowl, place a spoon full of the basil pesto and spread out.
1 Tbls Basil Pesto purchased 2) Place the baked eggplant napoleon in the center of plate.
1/2 tsp. Parsley chopped 3) Garnish with chopped parsley and serve immediately.
1 Tbls Bread Topping gluten free

Prepared by John Suley 7/11/2012

Menu Day 4
Shellfish and Saffron Risotto
with Shrimp, Scallops, Tomatoes and Fennel

Shellfish and Saffron Risotto

with Shrimp, Scallops, Tomatoes and Fennel
Gluten Free - No Sugar Added
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD

10 cup Arborio Rice

3 cup White onion chopped 1) In a large Rondeau , sweat the onions, diced fennel in olive oil until translucent.
3 sprig Thyme chopped 2) Add the Arborio Rice and toast until warm.
1 btl. white wine set aside 3) Deglaze with white wine until sec., add the chopped thyme.
1 gal. Seafood Stock hot 4) Slowly add the hot vegetable stock , in alteration, stirring constantly until liquid is absorbed
3 # Butter cubes before adding more stock , repeat until all stock is absorbed .(cook rice for 11 minutes ) finish with whole butter
QTY MS INGREDIENTS PREPARATION 5) Remove, place on sheet pan with parchment paper and cool down in Blast Chiller .
3 cup parmesan cheese grated TO FINISH THE RISOTTO
2 cup mascarpone cheese set aside 1) Sauté the shallot with butter
3 tea/s chives chopped 2) Add the seafood stock and the risotto until is cook al dente
3 tea/s Parsley chopped 3) Add the parmesan and mascarpone cheese in the risotto & mix well.
2 cups Fennel chopped 4) Add the chives, lemon juice in the risotto & mix well.

QTY MS INGREDIENTS PREPARATION

100 ea. Scallops whole METHOD :To Prepare Seafood
100 ea. Shrimp whole 1) Season the seafood and sauté in garlic, butter and shallots, season with salt, pepper
1 cup Garlic 2) Add fresh lemon juice and toss with fresh herbs.
3 # Butter diced
12 oz Lemon juice fresh
10 tea/s Fennel
4 oz Chives chopped

QTY MS INGREDIENTS PREPARATION

4 # Teardrop Tomatoes Split TO PLATE
10 Ea. Olive Oil 1) Place the creamy risotto in a appetizer bowl
2) Add the seafood around.
3)Garnish with olive oil and split teardrop tomatoes

Prepared by John Suley 7/11/2012

Menu Day 4
Fagioli Soup
with Pancetta Thyme and Cannellini Beans

Fagioli Soup
with Pancetta, Thyme and Cannellini Beans
No Sugar Added - (Lactose Free with no Parmesan)
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
TO PREPARE SOUP
2 Cup Olive Oil 1) For the soup in a large soup kettle, add the olive oil, sweat the pancetta, onions,
2 # Pancetta celery, garlic until translucent. Add the bay leaves, fresh herbs, water and chicken
1 Bu. Rosemary Chopped stock. Cook the soup for 40 minutes on a simmer until the beans are just cooked.
1 Bu. Thyme Chopped 2) Turn off the heat and add the crushed tomatoes and elbow macaroni to finish.
3 ea. Bay Leaves 3) Adjust with Salt and White Pepper and finish with fines herbs and grated parmesan
3 ea. Onions Chopped

2 ea. Celery Stalks Chopped

18 ea., Garlic Cloves Chopped
4 # Cannellini Beans Soaked Overnight
4 # Elbow Macaroni Cooked Al Dente
64 oz. Crushed Tomatoes Canned
1 Qt. Water
10 Qts Chicken Stock
1 Cup Fines Herbs Garnish
1 Cup Grated Parmesan Garnish

Prepared by John Suley 7/11/2012

Menu Day 4
Creamy Butternut Squash Soup
with Caramelized Apple and Walnuts

Creamy Butternut Squash Soup with

Caramelized Apple and Walnuts
Gluten Free - Vegetarian
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
TO PREPARE SOUP
3# Shallots Chopped 1) For the soup saute the shallots , garlic in oil until tender.
1 Cup Garlic 2) Add the rest of the ingredients and simmer for one hour.
2 Cups Honey 3) Remove the cinnamon stick before blending.
3 Qts. Heavy Cream 4) Blend with immersion blender until smooth
10 # Butternut Squash Puree
3 Sprigs Thyme Leaves
Salt
Pepper
1 Gallon Vegetable Stock
Cinnamon Stick

Garnish To Plate
Caramelized Apples !) Place hot soup in bowl and garnish with apples and walnuts.
Walnuts

Prepared By John Suley

Prepared By John Suley
Menu Day 4
The Wedge Salad
with Ice Berg Lettuce, Blue Cheese Dressing, Tomato, Egg, Bacon and Chives

The Wedge Salad

with Ice Berg Lettuce, Blue Cheese Dressing, Tomato, Egg, Bacon and Chives
Gluten Free - No Sugar Added
CT# 1 EA 50 EA. INGREDIENTS PREPARATION METHOD
SALAD INGREDIENTS TO PREPARE SALAD
9 pcs Iceberg Lettuce quartered 1) Peel the outer layer of iceberg lettuce and discard.
5 Lbs Roma Tomatoes diced 2) Once iceberg lettuce has been cleaned, cut in half and cut each half in 3 pieces. Each iceberg
1 Lbs Chives chopped lettuce will yield 6 portions of salad.
18 Ea. Fresh Egg boiled, sliced 3) Once the iceberg lettuce has all been cut, set aside carefully so the quarter pieces don't fall apart.
4 Qt Bacon Pieces cooked crispy 4) Go ahead and prepare all other ingredients as indicated in preparation method.
*** Please cut boiled egg with egg slicer and not by a knife.

***BACON IS KEPT SEPARATE ON THE HOT LINE AND SERVERS WILL SERVE BACON
TO ENSURE BACON IS WARM AND NOT COLD!!!

BLUE CHEESE DRESSING TO PREPARE BLEU CHEESE DRESSING

3 Qt Mayonnaise 1) In a large container or mixing bowl with a paddle, combine mayonnaise, lemon juice, sour cream
1/2 Cup Lemon Juice tabasco sauce, Worcestershire sauce and mix well!
1 Cup Sour Cream 2) Once mayonnaise mixture has been mixed well, add the blue cheese crumbles and mix until all
1/2 Btl Tabasco blue cheese is well incorporated with rest of ingredients, season salt and pepper.
2 Tbs Worchtershire Sauce 3) Once dressing is finished, remove and place in separate container, keep cold in fridge.
2 Qt Blue Cheese crumbled
2 Tbs Salt
2 Tbs Black Pepper ground

PER SERVING TO PLATE

1 ea. Iceberg Wedge quartered 1) Layout all the bowls on the counter, place salad wedges or quarters in the center of the plate.
3 Tbls Blue Cheese Dressing from recipe 2) Spoon the blue cheese dressing don the center of each iceberg wedge, then follow garnishing
1 Tbls Tomato Dice diced with diced tomato, sliced egg, chives and black pepper.
1/2 tsp. Chives chopped 3) Once the salad has been dressed, cover and keep cold in fridge!
3 ea. Egg Slices boiled, sliced
1 Tbls **Bacon crispy cooked, chopped *** DO NOT ADD BACON TO THE SALAD AND PLACE IN FRIDGE!!! SERVERS WILL ADD BACON

Prepared by John Suley 7/11/2012

Menu Day 4
Radicchio-Fennel-Apple Salad
with White Balsamic Dressing and Toasted Pecans

Radicchio-Fennel-Apple Salad
with White Balsamic Dressing and Toasted Pecans
Gluten Free - Lactose Free - Vegetarian
CT# 1 EA 50 EA. INGREDIENTS PREPARATION METHOD
BASE SALAD TO PREPARE BASE SALAD
8 Lbs Radicchio diced 1) Once salad and dill has been cut, combine everything in a large container and mix well.
8 Lbs Frisee cleaned, slightly chop 2) Once mixed, place in fridge to keep cold.

GARNISH TO PREPARE GARNISH

5 Lbs Apples skin on sliced 1) Cut apples in half and then slice then, set aside in water with lemon juice to keep from discoloring.
5 Lbs Fennel shaved thin 2) Clean fennel from stems, then slice thin on a slicer and place shaved fennel in a large container
3 Lbs Cranberries with ice cold water to crisp up fennel and avoid from wilting.
3 Lbs Pecan Nuts toasted 3) Toast pecans in oven, remove set aside to cool

***PLEASE NOTE: DON'T LEAVE APPLE SLICES TOO LONG IN LEMON WATER OR THEY WILL
GET SOGGY AND FALL APART, DO THIS CLOSE TO SERVICE OR PLATING.

PER SERVING TO PLATE

2 cups Salad from recipe 1) In a bowl, place the base salad of radicchio, frisse and dill on the bottom of bowl.
1/4 cup Fennel shaved 2) Drain fennel from water and garnish the salad with shaved fennel on top.
6 ea. Apple Slices sliced 3) Drain apples and garnish salad with apple slices, followed by the cranberries, toasted pecans.
1 Tbls Cranberries dried 4) Once salad has been assembled, cove with a sheetpan and place in fridge to keep cool.
1 Tbls Pecans toasted
3 Tbls White Balsamic Dressing from recipe **TO SERVE, PLACE ON APPETIZER PLATE FOR UNDER LINER AND DRESSING SERVED TABLESIDE.

Prepared by John Suley 7/11/2012

Menu Day 4
Rigatoni Boscaiola
with Prosciutto, Button Mushrooms, Peas and Arugula;
Tossed in Pinot Grigio Cream Sauce and Garnished with Pecorino Cheese

Rigatoni Boscaiola
with Prosciutto, Button Mushrooms, Peas and Arugula;
Tossed in Pinot Grigio Cream Sauce and Garnished with Pecorino Cheese
No Sugar Added
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
RIGATONI TO PREPARE
3 cup Blended oil 1) In a large skillet , on medium heat , add the oil followed by the
3 Qrts Prosciutto julienned Prosciutto to become crispy
1 Qrts Onions fine chopped 2) Add the chopped onions and garlic & lightly sauté
2 cup Garlic fine chopped 3) Add the mushrooms and sear off until golden brown , be
4 Qrts Shiitake Mushrooms sliced careful not to burn the onions and garlic .
2 Qrts Button Mushrooms sliced 4) Deglaze with The Pinot Grigio wine and reduce down by half .
1 bottle Pinot Grigio for deglazing & 5) Add the heavy cream and slowly reduce until sauce thickens, season with salt and pepper.
8 Qrts Heavy cream reducing

QTY MS INGREDIENTS PREPARATION ASSEMBLING THE PASTA

Pinot Grigio Cream Sauce As Needed 1) Cook the pasta and toss in the Pinot Grigio cream sauce .
Green Peas Cooked 2) Toss in the Roasted Cherry Tomatoes , Grated Parmesan Cheese,
Rigatoni Pasta Al Dente Peas .
Mushrooms tossed in last 3) Garnish with Shaved Prosciutto , Arugula , Pecorino Cheese, Chives, Fines Herbs
Spinach Leaves tossed in last
Cherry Tomatoes Roasted
Pecorino Cheese Shaved
Shaved Prosciutto Garnish
Arugula Leaves Garnish
Fines Herbs Garnish
Parmesan Cheese Grated

Prepared by John Suley 7/11/2012

Menu Day 4
Cape Hake prepared Papillote Style
with Baby Potatoes, Vegetable Linguini, Natural Juices and Perfumed with Truffle Oil

Cape Hake Prepared Papillote Style

with Baby Potatoes, Vegetable Linguini, Natural Juices and Perfumed with Truffle Oil
Gluten Free - Lactose Free - No Sugar Added

CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD

FISH 50 Portions TO PREPARE/ASSEMBLE FISH
50 pcs Cape Hake cleaned, trimmed 1) First step is to fold all paper in 14 x 14 inch squares and set aside.
2 Lbs Margarine 2) Second - layout all foil sheets on a large surface and place 3 cubes of margarine on each foil sheet.
1/4 Cup Thyme chopped 3) Third - lay the boiled sliced potatoes on top of butter and cape hake on top of potatoes.
1/4 Cup Kosher Salt 4) Once the filets are place down, place the vegetables on the fish, spread out as indicated in the
1/4 Cup White Pepper ground picture to be all over the fish.
1/2 QT White Wine 5) Place more dollops of margarine over the fish, season with salt, pepper, truffle oil, white wine and
1/2 cup White Truffle Oil then fold close the foil to ensure all ingredients are sealed inside.
6) To fold close, fold front first a couple times and then the sides a couple times to make sure no
steam will escape once the fish is baked.
7) Once all the Cape Hake filets have been wrapped set aside on a sheet pan and keep cold in cooler
until needed for service.
8) To BAKE FISH: 180 C Degree Oven for 8 minutes!!

**** FISH IS WRAPPED IN FOIL AND NOT IN PARCMENT PAPER!!!!

VEGETABLES TO PREPARE VEGETABLES

5 Lbs Carrot julienne, blanched 1) Cut all vegetables on a mandolin in long shaped julienne.
5 Lbs Green Zucchini julienne, blanched 2) Once all vegetables have been julienned, blanch al dente in boiling salted water, shock in ice water.
5 Lbs Yellow Zucchini julienne, blanched 3) Once vegetables has been cooled, remove from water and drain well!
5 Lbs Potato cooked, cut in discs

50 Pcs Aluminum Foil Sheets 14 x 14 Square

PER SERVING TO PLATE

6 oz Cape Hake Filet cleaned 1) Place 6pc of papilotte on a sheet pan, place in oven 180 C degrees and bake for 8 minutes or until the
1/4 cup Vegetable Linguini cut and blanched foil sheets start to steam and puff up!
1/2 ea. Idaho Potato peeled, cooked, sliced 2) Once cooked, remove immediately place on an oval plate.
3 Tbls Margarine 3) Sprinkle with chopped parsley, pink peppercorns and served right away.
pinch Thyme chopped
1 Tbls White Wine *** COOK PAPILOTTES AS CLOSE TO PICK UP AS POSSIBLE!! NEVER COOK PAPILOTTES MORE
4 drops White Truffle Oil THAN 15 MINUTES FROM PICK UP!!
pinch Salt Kosher
pinch White Pepper ground

Prepared by John Suley 7/11/2012

Menu Day 4
Turkey Parmesan
with Spaghetti and Marinara Sauce

Turkey Parmesan
with Spaghetti and Marinara Sauce
No Sugar Added
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
TURKEY TO PREPARE TURKEY BREAST
50 Pcs Turkey Breast sliced, pounded 1) Slice turkey breast in 4 oz portions and set aside.
5 Qt Corn starch KEEP SEPARATE 2) Once all turkey breasts has been portioned, using a mattle start pounding the turkey breast to
Fresh Eggs KEEP SEPARATE thin out and make a large scallopini of the breast.
3) Pound out all turkey breasts to a thin scallopini.
CRUST TO COMBINE 4) Once all the breast are pounded, they will have to be breaded in the next process.
8 Qt Bread Crumbs gluten free 5) To bread - dip turkey breast 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 breasts has been coated, set aside on sheetpan 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.

TO FINISH TURKEY BREAST PER SERVING TO COOK TURKEY BREAST

1 ea. Breaded Cooked Turkey Breast 1) In a large tilting skillet on medium high heat, add 50% clarified butter and 50% oil about 3/4 inch
2 oz Marinara Sauce from recipe deep to shallow fry the turkey breasts.
2 oz Mozzarella Cheese shredded 2) Carefully shallow fry the breast in the clarified butter and oil mixture until golden brown on both
1 Tbls Parmesan Cheese grated sides, remove place on hotel pan in a single layer and set aside until all turkey has been fried.
3) Once all the breast has been fried, top each turkey breast with 2 oz marinara sauce and 2oz
shredded mozzarella cheese.
4) Once breasts are covered with marinara sauce and cheese, place under the salamander to
gratinee and melt the cheese, remove and place directly on the line underneath the heat lamps to
keep hot.

MARINARA SAUCE (250 PORTIONS) TO PREPARE MARINARA SAUCE

1 Gallon Olive oil 1) In a large tilting skillet on medium heat, brown onions and garlic with olive oil.
16 Qt Onion diced 2) Once onions are browned add white wine to deglaze and reduce by half.
1 Qt Garlic chopped 3) Once wine is reduced, add canned tomatoes, oregano, basil, bay leaves, thyme
1 Gallon White wine salt and black pepper and turn down heat to simmer the marinara sauce.
20 cans Diced Tomato canned 4) Make sure to stir the bottom of the marinara to avoid from scorching.
2 Cups Oregano 5) The sauce has to be cooked for a minimum of 2 hours on a low simmer and stir often.
2 Cups Thyme 6) The sauce will reduce slightly which will concentrate the flavor.
4 Qt Basil fresh leaves whole 7) After sauce has been cooked for 2-3 hours, using a immersion hand blender, puree only half of the
1 cup Bay leaves whole sauce, leaving chunky parts in the sauce.
1/2 cup Parsley chopped 8) Once sauce is finished adjust seasoning if needed?
1/2 cup Kosher salt ****IT IS VERY IMPORTANT TO FOLLOW EVERY STEP AND MAKE SURE IS REDUCED BEFORE
1/2 cup Black pepper ground PUREEING HALF AND DON'T PUREE ALL OF THE SAUCE - IT IS A CHUNKY SAUCE!!!!

***PLEASE NOTE THE BREADED TURKEY BREAST CANNOT BE COOKED ON THE GRILLE!!! IT HAS
TO BE SHALLOW PAN FRIED OR THE BREAD CRUMBS WILL NOT TOAST PROPERLY!!!

SPAGHETTI PASTA TO PREPARE PASTA

10 Lbs Spaghetti Pasta cooked 1) Spaghetti Pasta - blanch in boiling salted water until al dente, remove, shock ice bath and cool down, set aside.

GARNISH
Basil Leaves Fresh Deep fry until crispy.

PER SERVING TO PLATE

1 ea. Turkey Breast Parmesan from recipe 1) Plate the pasta and sauce in the bowl
2 oz. Spaghetti Pasta from recipe 2) Place the gratineed turkey breast on top of the marinara sauce, garnish with parsley and serve.
2 oz. Marinara Sauce cooked
4 pcs Basil Leaves cooked

Prepared by John Suley 7/11/2012

Menu Day 4
Cabernet Braised Lamb Shank
with Cannellini Bean Ragout, Tomato and Root Vegetables

Cabernet Braised Lamb Shank

with Cannellini Bean Ragoût, Tomatoes and Root Vegetables
Lactose Free - No Sugar Added
CT# 1 EA 50 EA. INGREDIENTS PREPARATION METHOD
LAMB SHANK TO PREPARE FINISH LAMB SHANK
50 pcs Lamb Shank braised, purchased 1) Thaw the braised lamb shank, then remove from bag and place lamb shank with juice in a large roasting
*** Jus From Lamb Shank from bag pan in portions of 50 per roasting pan.
2 Qt Red Wine 2) Once all the lamb shanks are place in the roasting pan, combine all the ingredients to the lamb
2 Qt Demi Glace from recipe shank and the juice that comes packaged with the lamb.
5 sprig Rosemary whole 3) Once all the ingredients are mixed, cover the roasting pan first with plastic wrap and then cover
with aluminum foil! MAKE SURE IT IS TIGHTLY COVERED!
1 Qt Celery diced 4) Place the covered roasting pan with lamb in a 140 C degree oven for 1.5 - 2 hours to finish braising
1 Qt Carrot diced process.
1 Qt Onion diced 5) Once lamb finished braising, remove from oven, carefully remove lamb shanks, drain from liquid
1/2 bunch Thyme whole and place shanks in a deep hotel pan, cover with plastic wrap and place hotel pan in steam table
to keep warm.
TO FINISH SAUCE SAUCE FOR 50 6) Strain sauce through a china cap in to a large titling skillet, bring to a simmer and whisk in the
4 Qt Strained Lamb Jus cornstarch to thicken sauce, cook for 3 minutes, turn off heat.
1 Tbls Kosher Salt 7) Once sauce has been thickened and seasoned, divide the sauce equally amongst each of the
2 Tbls Black Pepper ground hotel pans with the lamb inside and cover again with plastic wrap for service.
1 cup Cornstarch
***SAUCE HAS TO BE THICK CONSISTENCY TO COAT THE LAMB SHANKS LIKE A GLAZE!!!

CANNELINNI BEANS TO PREPARE CANNELINNI BEANS

1 Cup Olive Oil 1) In a large titling skillet on medium high heat, sauté onions, garlic with oil and lightly brown.
1 Qt Yellow Onions diced 2) Once onions are lightly browned add carrot, celery, white wine and reduce wine by half.
1/2 Cup Garlic clove rough chop 3) Once wine has reduced, add butter, rosemary, chicken stock, water, chili flakes, bay leaf,
1 Qt Carrot diced cannellini beans, chopped tomatoes and bring to a simmer.
1 Qt Celery diced 4) Once the beans and liquid comes to a simmer, remove and divide equally in to hotel pans, cover
1 Cup White Wine each hotel pan with plastic wrap then aluminum foil and finish baking the beans in oven at 160 C
1 Lbs Butter Salted degrees for 2 hours!
3 Sprig Rosemary chopped 5) Once beans are fully cooked, remove and place on the line, keep covered until service.
2 Qts. Chicken Stock
3 Qt Water
2 Tbs Red Chili Flakes ***COOKING THE BEANS IN THE OVEN AVOID THEM FROM FALLING APART AND KEEP THE SHAPE.
3 Ea. Bay Leaf whole IF YOU COOK THEM IN THE LARGE TILTING SKILLET THEY WILL FALL APART AND OVERCOOK!!
4 Qt Cannellini Beans soaked in water 12 hrs.
1 Qt. Canned tomato crushed

GARNISH TO PLATE
1 Cup Parsley chopped 1) In a large pasta bowl, spoon 3 oz bean- tomato ragout with some of the cooking liquid in to the plate.
3 Cups Tomato chopped 2) Place the glazed lamb shank in center of plate.
3) Garnish with chopped parsley and serve hot!

PER SERVING TO PLATE

1 pc Lamb Shank from recipe 1) In a large pasta bowl, spoon 3 oz bean ragout with some of the cooking liquid in to the plate.
3 oz. Cannellini bean ragout from recipe 2) Place the glazed lamb shank in center of plate.
1 tsp. Parsley chopped 3) Garnish with chopped parsley and serve hot!

Prepared by John Suley 7/11/2012

Menu Day 4
Grilled Rib Eye
with Hash Brown Potatoes, Brussels Sprouts and Blue Cheese Butter

Grilled Rib Eye

with Hash Brown Potatoes, Brussels Sprouts and Blue Cheese Butter
Gluten Free - No Sugar Added - (Lactose Free without the Butter)
CT# 1 EA 50 EA. INGREDIENTS PREPARATION METHOD
STEAK TO PREPARE STEAK
50 ea. Rib eye Steak 1) Marinate the steak the day off with all ingredients in place in half size Lexan , 50 steaks at a time.
1 Cup Garlic Chopped 2) Season with salt , pepper and grill until proper temperature.
1 Cup Thyme Chopped
1 Cup Rosemary Chopped
1 Qt. Olive Oil
Salt
Pepper
Hash Brown Potato
35 ea. Idaho Potato Par cook/ shredded 1) For the hash brown potato, par cook them, shred them on the grater.
1 Qt. Onions 2) Cool down all the potatoes and fold in the rest of ingredients.
1 Cup Garlic 3) With a 3 oz. scoop , shape into cylinders, place on sheet pans in group of 50 until ready to bake.
1 Qt. Butter 4) Bake in 400 F. oven until golden brown and finish with butter.
Fines Herbs
10 ea. Egg Yolk

Brussels Sprout/Carrots
2 Cups Onions 1) In a large tilt skillet, add the butter and sweat the onions, garlic add the Brussels sprouts, carrots
1 Cup Garlic and caramelize until golden brown. Finish with salt and pepper.
3# Butter
20 # Brussels Sprouts Blanched
1 Qt. Blended Oil
20# Brussels Sprouts
15# Carrots Oblique cut
Blue Cheese Butter Blue Cheese Butter
15 # Butter Soft For the butter mix all in a mixer until well incorporated and roll into cylinders until ready to use.
5# Blue Cheese Crumbled
4 oz. Worcestire Sauce
3 Cups Shallots Chopped
1 Cup Lemon juice

Prepared by John Suley 7/11/2012

Menu Day 4
Israeli Cous Cous
Cooked in a Vegetable Stock and Served with Asparagus,
Cherry Tomatoes and Zucchini Ribbon, Garnish with Fried Basil Leave

Israeli Cous Cous

Cooked in a Vegetable Stock and Served with Asparagus,
Cherry Tomatoes and Zucchini Ribbon, Garnish with Fried Basil Leave
Lactose Free - Vegetarian
CT# 1 EA 50 EA. INGREDIENTS PREPARATION METHOD
VEGETABLES (50 PORTIONS) TO PREPARE VEGETABLES
14 LBS Vegetable Stock 1)Season all the vegetables and grill them until done. Dice them and reserve for the cous cous cake.
AS NEEDED S/P 2) Cook the cous cous in vegetable stock with bouquet garni in steamer until cooked.
AS NEEDED Zucchini Grilled, Diced 3) Add grilled vegetables, basil, herbs, olive oil and season with salt and pepper.
2 LB Yellow Squash Grilled Diced 4) Chill down and form into cakes with ring mold.
2 LB Red Peppers Grilled, Diced 5) Wrap the grilled zucchini around the cake,
2 CUPS Chopped Fresh Basil Leaves

Garnish To Plate
200 EA Tomato Cherry Cut in ½ 1) Plate as per the photo, spoon the vinaigrette around with the asparagus and tomatoes, garnish with fried basil.
400 EA Asparagus Grilled Tips
100 EA Fried Basil
100 EA Zucchini Sliced Grilled

BALSAMIC VINAIGRETTE
STD. Recipe

Prepared by John Suley 7/11/2012