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James Webb

Mrs. Motsinger

H 9th Lit and Comp

December 8th, 2022

Concessionaire’s Recipes and Descriptions

The appetizer is baked sweet potato fries, which are not only healthier but provide a more

complex and earthy flavor than standard french fries one may find in a fast food restaurant. The

more earthy and naturally sweet taste of these fries with the contrasting saltiness will make

readers reflect on the sights they see in the stars above them, the beautiful planets and asteroids

that shoot across the sky. The dark purple appearance with the sprinkle of shimmering salt will

also make consumers think of the bright violet streaks glittered with stars that can be observed on

a clear bright night, one that can be found in the Château des Étoiles tent this dish is themed

around.

1. Preheat the oven to four-hundred degrees Farenheit.

2. Cut two pounds of sweet potatoes into thin slices roughly one-third of an inch

wide and three inches long before tossing the slices in two tablespoons of olive

oil.

3. In a small bowl mix one teaspoon of paprika, one teaspoon of salt, one teaspoon

of garlic powder, and half a teaspoon of black pepper.

4. Toss the spices, sweet potatoes, and purple food coloring together before

spreading the potato slices onto baking sheets.

5. Bake for fifteen minutes, flip, cook for ten more minutes, and serve or store.
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The entree is shoyu ramen, a kind of noodle soup popular in Japan. This entree is colorful

and a collection of countless flavors and textures because of the depth of the flavor of the earthy

broth, just as the universe is a collection of endless and incomprehensible colors, shapes, and

wondrous natural phenomena. The bean sprouts, soft-boiled eggs, and scallions top the deeply

flavored broth and noodles to offer textural and flavorful contrast to the rest of the dish as well as

make the dish appeal more visually as the contrast of fresh garnish on the dark broth mimics

bright stars in the night sky.

1. Bring to a boil two and a half cups of chicken stock, one clove of crushed garlic,

three ginger slices, and two inch scallions.

2. Once boiling, add four teaspoons of soy sauce and turn off heat.

3. Strain into two ramen bowls or one large bowl if not immediately serving.

4. Place the desired amount of noodles (likely two servings) into four cups of boiling

water and cook for three minutes.

5. Strain the water and place noodles in broth.

6. Top with bean sprouts, soft-boiled egg, and sliced scallions when serving.

The dessert is chocolate chip cookies, a comfort food and an American classic. This food

is served warm and creates a feeling that is close to home while also introducing complex, darker

flavors through the semisweet chocolate and crispy cookie. This mirrors the space theme in the

tent through the deep richness of flavor in the chocolate similar to the vast darkness of space that

still has hints of familiarity through the cookie dough, like seeing the Milky Way Galaxy in the

midst of thousands of other beautiful galaxies.

1. Preheat the oven to three-hundred and seventy-five degrees Fahrenheit and line two

baking sheets with parchment paper and put two racks in the oven.
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2. Whisk together two and one quarter cups of flour, one teaspoon of baking soda, and one

teaspoon of salt.

3. Beat one and a half sticks of unsalted butter, three-fourths of a cup of light brown sugar,

and two-thirds of a cup of granulated sugar until the mixture is light and fluffy. Beat in

two large eggs, one at a time, and then beat in one teaspoon of pure vanilla extract.

4. Incorporate the flour mixture into the butter mixture and stir in a twelve-ounce bag of

semisweet chocolate chips.

5. Scoop 12 heaping tablespoons of dough onto the baking sheets roughly two inches apart.

Roll the dough into balls with slightly wet hands and bake, alternating racks after six

minutes and letting bake for another six minutes.

6. Let the cookies cool for two minutes on the baking sheets before transferring them to a

cooling rack to cool completely.

7. Let baking sheets cool and bake remaining dough on one baking sheet as done

previously.

8. Store cookies in a tightly sealed container for up to five days or serve immediately.