Theme Meal Project By:

Carly Harris
Catherine Espinosa
Alyssa Spivack
Kim Oppenheim
Julia Amariti
 THEME

•Asian Inspired BBQ

Dishes
•Combining Asian Flavors
with BBQ favorites
 MENU
Kimchi Bulgogi Panini
Seared Tofu Bahn Mi Sandwich
Seared Ahi Tuni with Asian Slaw
Asian Steak and Peppers
Black Rice Salad with Ginger Orange
Dressing
Garlic Edamame
Fried Rice
Ginger Asian Pear Tart
Sweet Sesame Chicken Pizza
 Menu Forecasting
A La Carte Menu meant each component of the
meal was forecasted for a different number of
people based on popularity of the dish ie.
Sandwich, Sauté Station, pizza etc.

Kimchi Bulgogi Panini-20 people

Seared Tofu Bahn Mi Sandwich-50 people
Seared Ahi Tuna with Slaw-150 people
Asian Steak and Peppers-150 people
Black Rice Salad with Ginger Orange Dressing-40 people
Garlic Edamame-200 people
Fried Rice-200 people
Ginger Asian Pear Tart- 50 people
Sweet Sesame Chicken Pizza-30 people
Kimchi Bulgogi Panini Recipe Julia Amariti
1. Stir together tamari, sesame oil, minced garlic, agave nectar (or
1 lb 1 cup napa honey), mirin, and pepper.
tenderloin or kimchi, sliced 2. Place thinly-sliced beef, sliced onions, and grated pear (if using) into
rib eye thinly a large mixing bowl or a large Ziploc bag for easy cleanup. Add
prepared marinade from step 1 to the beef. Mix well. You can use your
1/4 cup 1 tsp hands to massage the meat to ensure that the marinade is absorbed
by the meat. Cover tightly. Marinate for at least 30 minutes. It can be
tamari gochujang marinated overnight.
(gluten-free (Korean red 3. Heat a pan or a skillet on medium-high heat. Add canola oil to coat
soy sauce) chili pepper the pan/skillet. Remove the beef from the marinade and sauté until
nicely browned. Don’t overcrowd the pan/skillet. Overcrowding will
1 TB sesame paste) result in lowering of the temperature of the cooking surface; this will
result in boiling or steaming of the meat. On moderately-high heat,
oil 1-2 tsp brown the meat should cook very quickly – within minutes. Remove from
2 large cloves sugar or pan. Tent with aluminum foil to keep warm.

garlic, finely agave nectar 4. Add a drizzle of oil to the same pan with the bulgogi bits still stuck
to the pan. Lower the heat to medium. Add the sliced kimchi. Sauté
minced canola oil for until the kimchi starts to look translucent. Add brown sugar or agave
cooking nectar and gochujang. Stir well until the gochujang is well mixed into
1/4 large the kimchi. Remove from heat.
onion, sliced 3-4 Kaiser 5. Heat a cast iron skillet (or other heavy-bottomed skillet) AND a
thinly Rolls smaller heavy pan on medium heat.* While the pans are heating, cut
the kaiser rolls in half. Spread mayo on each side of the roll. Divide the
1/4 Asian 3-4 slices of bulgogi and sautéed kimchi among the rolls, placing kimchi on top of
bulgogi. If using cheese, place a slice on top of the kimchi. On top of
pear, grated mild the cheese (or kimchi), place a small handful of spinach or arugula.
2-3 TB agave cheesebaby Close up the sandwich. Brush the top of the sandwich with a little bit
of oil or butter.
nectar or spinach or
honey arugula 6. Transfer the sandwiches to the heated iron skillet. Place the smaller
pan on top of the sandwich. BE REALLY CAREFUL AS THE PAN ON TOP
WILL BE HOT. I know. Common sense. But you can’t be too careful.
1 TB mirin Weigh the smaller pan if necessary. Let the sandwich brown for about
3-5 minutes, until the bread creates a golden brown crust.
1/4 tsp black
pepper 7. Carefully remove the pan on top. Remove from heat and serve
immediately.
Kimchi Bulgogi Panini Expansion Julia Amariti
Kimchi Bulgogi Panini Costing Julia Amariti
Seared Tofu Bahn Mi Sandwich Recipe
1 14oz. pkg. extra firm tofu
olive oil, for the pan
fresh baguette, sliced into sandwich sized cucumbers, and jalapeños in a medium jar with white
portions
good quality mayo, or vegan mayo
a few sprigs of cilantro per sandwich
sriracha, to taste
pickled veggies:
1 small daikon sliced into matchsticks
2 small carrots, sliced into matchsticks
½ a small cucumber, de-seeded & sliced into lime, zest, garlic, and ginger.
matchsticks
½ jalapeño, thinly sliced
¼ (or more) cup white wine vinegar
¼ (or more) cup rice vinegar
a few pinches of sugar
a few pinches of salt
tofu marinade:
1 tablespoon olive oil
2 tablespoons tamari (or soy sauce)
juice of ½ lime + a little zest
1 clove garlic, minced
½ teaspoon minced ginger
Kim Oppenheim
1.Make ahead: Place thinly sliced daikon, carrots,
wine vinegar, rice vinegar, sugar and salt. If the liquids
don’t cover the veggies, add about 2 tablespoons of
water and more vinegar if necessary. Let chill for at
least an hour, or store in the fridge for at least a week.
2. Drain tofu, slice it into approx. ½ inch slices. Place on
a towel and gently pat dry to remove excess water.
3. In a small bowl, whisk together olive oil, tamari,
4. Place tofu in a shallow pan and pour the marinade
on top. Flip the tofu so that it coats. Let the tofu
marinate for at least 15 minutes.
5. Heat a nonstick skillet to medium-high heat. Add a
little oil to the pan and place tofu pieces with enough
space between each so that they’re not too crowded.
Let the tofu cook for a few minutes per side until
they’re deeply golden brown and caramelized around
the edges. Remove from heat. Taste a little piece and
add more salt & pepper if necessary.
6. Assemble sandwiches with mayo, tofu slices, pickled
veggies, cilantro and serve with sriracha.
Seared Tofu Bahn Mi Sandwich Expansion Kim Oppenheim
Seared Tofu Bahn Mi Sandwich Costing Kim Oppenheim
 Seared Ahi Tuna with Asian Slaw Recipe Alyssa Spivack
1.In a large bowl, combine the cabbages, green beans,
2 cups shredded Napa 2 tablespoons green
cabbage onion, chopped red bell pepper, pickled ginger, and cilantro. Cover and
refrigerate.
1 cup shredded red 2 cloves garlic, minced
cabbage 2.In a small saucepan heat the canola oil to 325 degrees
1 tablespoon freshly F and carefully fry the wonton strips for 3 to 4 seconds,
1 cup green beans, chopped cilantro leaves
trimmed and thinly until golden brown. Using a slotted spoon, transfer the
sliced lengthwise 1 pound sashimi-grade strips to a paper towel to drain. Set aside.
ahi tuna
1/2 cup thinly sliced 3.For the dressing, In a blender or food processor, blend
red bell pepper 1/2 teaspoon kosher together the ginger, green onion, garlic, and
salt
1/4 cup chopped cilantro.
pickled ginger 1/4 teaspoon freshly 4.For the Tuna:Coat the tuna with the oil and season
ground pepper
1/4 cup coarsely with the salt and pepper. On a plate scatter the
chopped fresh cilantro 1/4 cup sesame seeds
leaves sesame seeds and press the tuna into the seeds on both
sides, gently shaking off the excess.
Wonton Strips:
5.Heat a large grill or saute pan over high heat and sear
1/2 cup canola oil the tuna for 3 minutes on each side. Remove the fish
6 square wonton from the pan and let rest for several minutes before
sheets, cut into 1/8-inch slicing.
wide strips
6.Toss the vegetables with half of the dressing and mix
Dressing: well. Add half of the wonton strips and gently combine.
2 tablespoons ginger, Mound the slaw onto a platter or indivisual plates. Place
chopped the sliced tuna on top of the salad and drizzle the
remaining dressing on top. Garnish with the remaining
wonton strips.
Seared Ahi Tuna with Asian Slaw Expansion Alyssa Spivack
Seared Ahi Tuna with Asian Slaw Costing Alyssa Spivack
Alyssa Spivack
 Asian Steak and Peppers Recipe Carly Harris

2 lbs of Flank 2 tbsp. sesame 1.Make the sauce by mixing the olive oil, sesame
steak oil
oil, vinegar, lime juice,oregano, thyme, brown
4 Peppers, 1/4 cup red sugar, oriental chili sauce and soy sauce and set
yellow, green, wine vinegar
red and orange, aside.
cut into strips 1 1/2 tsp. lime 2.Cut up the peppers, slice the mushrooms, chop
juice
1 Jalapeno the parsley, seed and chop the jalapeno.
pepper, seeds 1/2 tsp.
removed and oregano 3.Cut the beef into strips.Add 2 tbsp. olive oil
chop the into skillet and stir fry the beef on med. high
pepper 1/2 tsp. thyme
(optional) heat until brown. Remove from pan and pour
2 tbsp. brown 1/2 of the sauce over beef.
1 lb sliced sugar
mushrooms 4.Add the peppers, mushrooms jalapeno to the
1 tsp Oriental skillet and stir fry for a couple of minutes. You
fresh parsley, or chili sauce
cilantro want the pepper to remain semi crispy.
2 tbsp. soy 5. Return the flank steak to the pan and add the
salt, pepper, sauce
garlic powder remaining sauce and the parsley.
Asian Steak and Peppers Expansion Carly Harris
Marinated Steak and Peppers Costing Carly Harris
Carly Harris
Black Rice Salad with Ginger Orange Dressing Recipe Catherine Espinosa
1 cup Village Harvest 1.Place the rice in a large serving
Black Rice, cooked ½ tablespoon bowl. Add the edamame, bell
according to package reduced sodium soy
instructions and sauce pepper, clementines, green
cooled 2 teaspoons honey or onions, and cilantro to the bowl.
1 cup shelled agave syrup Set aside.
edamame (thawed if 1 teaspoon freshly
frozen) grated ginger
1 bell pepper, seeded 1 small clove garlic, 2. In a small bowl, whisk together
and chopped (I used ½ grated or chopped very the rice wine vinegar, orange juice,
red and ½ yellow for fine soy sauce, honey or agave, ginger,
color) 1 teaspoon sesame garlic, and sesame oil. Whisking
2 clementines, oil (optional but great
peeled, sliced for flavor!) constantly, add the olive oil in a
widthwise, and cut into ¼ cup extra virgin slow steady stream. Add a pinch of
small triangles (or use 1olive oil salt if desired, and add the
small navel orange) salt, to taste dressing to the salad. Toss until
2 green onions, both
white and green parts,
the salad is well coated with the
sliced on the bias dressing and sprinkle with sesame
¼ cup chopped fresh seeds, if using. Serve and enjoy!
cilantro
sesame seeds, for
garnish (optional)
Black Rice Salad with Ginger Orange Dressing Expansion Catherine
Espinosa
Black Rice Salad with Ginger Orange Dressing Costing Catherine
Espinosa
Catherine
Espinosa
 Garlic Edamame Recipe Kim Oppenheim

1 bag frozen edamame

3 cloves garlic

2 tablespoons olive oil

coarse sea salt

low sodium soy sauce (+ wasabi, if you have it!)

1. Boil the edamame as directed on package. Drain and set aside.

2. In a large skillet, heat 2 tablespoons olive oil. Crush the 3 cloves of garlic, but
leave them in 1 piece. Toss them into the skillet with the edamame (I did it in 2
batches) and saute until the outsides of the edamame are just browning.

3. Serve in a large bowl with a bowl on the side for the edamame shells. Serve with
low sodium soy sauce (regular works, but it’s pretty strong so you might want to
water it down a bit) and add a little wasabi paste if you have it.
Garlic Edamame Expansion Kim Oppenheim
Garlic Edamame Costing Kim Oppenheim
Fried Rice Recipe Carly Harris

4 cups cooked brown or

white rice Add veggies and oil to a large pan or
1 cup frozen peas and
skillet and saute for 3-4 minutes until
diced carrots cooked through. Scoot all of the veggies
1 egg, whisked
to one half of the pan. Add egg and allow
to cook for 1 minute, then scramble it
⅓ cup soy sauce with a spoon or spatula and stir in with
1 tablespoon oil veggies.Add rice to pan. Add soy sauce
1 teaspoon garlic powder
and stir over medium heat for 6-8
minutes until browned. Sprinkle
1 teaspoon onion remaining seasonings over the rice and
powder
stir another 1-2 minutes. Remove from
1 teaspoon chili powder heat and stir in green onions. Serve warm
½ teaspoon ground with your favorite Asian dishes.
ginger (optional)
3 green onions, diced
Fried Rice Expansion Carly Harris
Fried Rice Costing Carly Harris
Ginger Asian Pear Tart Recipe Alyssa Spivack
1 sheet of frozen
Pepperidge Farm puff 1.Preheat oven to 400 degrees.
pastry, defrosted Oil a baking sheet and set it aside.
2.On a lightly-floured work surface, lay out the puff
4 Asian pears, cored
pastry and cut a square about 10 inches by 10
and thinly sliced
inches. Place the pastry on the oiled baking sheet.
1 Tablespoon olive oil 3.In a small bowl, use a fork whisk together the olive
oil, 1 Tablespoon of the sugar, ginger, vanilla extract
2 Tablespoon and cinnamon.Brush half of the olive oil mixture top
turbinado sugar, of the puff pastry.
divided 3.Fold the edges of the pastry in on themselves to
create a border.Layer the Asian pear slices on top of
2 teaspoons fresh the puff pastry in three rows.Brush the top of the
ginger, finely minced Asian pears with the other half of the olive oil
mixture, and sprinkle with the rest of the turbinado
½ teaspoon pure
vanilla extract
sugar.
4. Bake for 15 minutes or until the pastry is golden
½ teaspoon ground brown.
cinnamon
Ginger Asian Pear Tart Expansion Alyssa Spivack
Ginger Asian Pear Tart Costing Alyssa Spivack
Alyssa Spivack
Sweet Sesame Chicken Pizza Recipe Julia Amariti

1. Toss chicken strips with plum sauce to coat.

• 6 ounces grilled
chicken strips 1/2 cup Thai 2. Brush rim of crust with honey and sprinkle
sweet chili sauce over white and black sesame seeds.
2 tablespoons
ginger plum sauce 1 cup pizza 3. Spread sauce evenly over crust. Top with
cheese blend remaining ingredients.
1 (12-inch) pizza
crust, par-baked 1 (8 ounce) can 4. Bake at 450 degrees F 12 to 15 minutes.
DOLE® Pineapple Garnish with green onions.
1 tablespoon Tidbits, drained*
honey
1/2 small green
1 teaspoon bell pepper,
white sesame julienned
seeds
2 tablespoons
1 teaspoon black Dole® Green
sesame seeds Onion, thinly sliced
Sweet Sesame Chicken Pizza Expansion Julia Amariti
Sweet Sesame Chicken Pizza Costing Julia Amariti
 FINAL PRODUCTS

Asian Steak and Peppers Seared Ahi Tuna and Slaw

Fried Rice Garlic Edamame
Fried Rice
 FINAL PRODUCTS

Kimchi Bulgogi Panini Seared Tofu Bahn Mi

 FINAL PRODUCTS

Black Rice Salad with Ginger Ginger Asian Pear Tart

Orange Dressing
 FINAL PRODUCTS

Unfortunately, our chef decided that we were not going to make our
Sesame Chicken Pizza.
Task Flow Chart
Grocery List
Dairy

Frozen

Meat/Fish
Grocery List
Produce
Grocery List
Grocery
 Service and Execution

• Our theme meal took place in the Busch Faculty Dining

Room.
• It was served a la carte style, so each station served a
different meal component ie. Sandwich station, saute
station, salad bar, grill, etc.
• We prepared the Steak and Peppers, Adi Tuna with Asian
Slaw, Seared Tofu Bahn Mi Sandwich, and Kimchi Bulgogi
Panini in their entirety.
• The Fried Rice, Garlic Edamame, Black Rice Salad with Ginger
Orange Dressing and Pear tart were made by kitchen staff.
• Our only error was forgetting to pickle our vegetables for
the Bahn Mi the night before so we had to quick pickle the
morning of our theme meal.
• Over all it was a stressful yet rewarding experience.
 Equipment
VCCB Series Low Profile Charbroilers
Manufacturer: Vulcan

This piece of
equipment was used
to grill the steaks for
the Kimchi Bulgogi
panini. The steaks
were cooked well-
done, so there was no
pink.
Breville Panini Press

How to make Kimchee Bulgogi Panini on panini

press:
1. Preheat panini press by turning it on (small
button on side.)
2. Assemble sandwhich and place on bottom
tray.
3. Close panini press for 3-5 minutes. (set
nozzle to selected time)
4. Panini press will automatically decompress
when through.
Marketing
Customer Evaluation
 What we learned/Would have done different

• We learned it is much more difficult to cook on

a larger scale than a smaller scale
• For a chef cooking large quantities, experience
is your best friend when it comes to
seasonings and flavorings
• Would have picked a theme that was more
familiar to all of us
• We ended up cooking a lot more than we
expected, which was definitely bitter sweet!