A Night Out on Bourbon StreetSeptember 28th, 2013

6:00 pm

BOH Supervisor Packet

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Table of ContentsIntroductionMeet the Managers …………………………………………………………...……

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Our Event ………………………………………………………………...…………

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Packet Goal …………………………………………………………………………

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Supervisor Expectations …………………………………………………………..

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Menu InformationMenu as Presented to Guest ……………………………………………………...

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Menu as Presented to Staff ………………………………………………………..

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Images of Dishes …………………………………………………………………...

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Special Meals ……………………………………………………………………….

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Employee BreakfastCheck List …………………………………………………………………………..

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Diagram .…..………………………………………………………………………..

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Morning Shift (11:00am-2:00pm)Task List and Assignments ……………………………………………………….

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Employee MealTask List …………………………………………………………………………….

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Diagram …………………………………………………………………………….

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Afternoon Shift (4:00pm-5:15pm)Task List and Assignments ………………………………………………...……..

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Event (5:15pm-8:00pm)Satellite Kitchen Set Up …………………………………………………………...

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ReceptionTask List and Assignments ………………………………………………………

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Dinning1st Corse ……………………………………………………………………………

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Main Plate …………………………………………………………………………

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Post ReceptionTask List and Assignments ………………………………………………………

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Entertainment Meal ………………………………………………………………..

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Clean Up (8:00pm- Close) …………………………………………...…………….

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Recipes ……………………………………………………………………………….

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Time Line ……………………………...…………………………………………….

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Production Sheet …………………………………...……………………………....

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Meet the ManagersReception

Collin Gravely Jessica LavoldDinning

Joanna Kim Avian TuBack of House

Chris Brown Megan Crosby(Main Contact)

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Our Event

Welcome to our evening in New Orleans. The goal of our event is to transport our guests to the French Quarter. Guests will start off during reception roaming the streets of the French Quarter. Then as dinner approaches the guest will transition into the ballroom as if they were to be walking into a restaurant. The ballroom will be divided up into four different restaurants represented by different colors. As dinner is consumed there will be entertainment provided from New and Improved along with some jazz musicians. To conclude the evening, our guests will step onto our terrace to enjoy dessert.

Packet Goal

In this packet we hope that you find all of the information about our event that you could be missing. It is set up to walk you through the day with checklist and instructions on how to go about the day.

Supervisors Expectation

We are very excited that you are helping to make our dreams a success. We know that you have seen many events at this point and we are sure you have seen things that work and things that do not. We ask that you help us out, if you saw something work well then tell us, if you see us doing something that you saw fail at a different event then tell us. You are another set of eyes, ears, and knowledge for this event. We expect that during our event, you are help the students to accomplish the assigned tasks and making sure that everyone is doing so safely. We also expect that you are keeping track of the production numbers. Most importantly we expect for you to enjoy your self and to have a great time at the event, it is one of the last for the season and we know that the stress from this project will be over soon enough. So just remember to breath and that no question is a stupid one, from anyone.

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Menu- As presented to guestReception

Bourbon Street ChickenLong grain white rice topped with a bite size piece of bourbon chicken

Cajun Pasta SaladA cold pasta salad served with bite size pieces of shrimp dressed with a

honey Italian dressingBlack Eyed Pea Croquettes

A deep fried black-eyed pea ball topped with sour creamVoodoo Mojo

Virgin Rum PunchVirgin Strawberry Daiquiris

Frozen strawberry drink

DiningLouisiana Style Gumbo

A traditional Louisiana Style Gumbo with shrimp, chicken, and sausage. Served with a cornbread muffin

Vegetable GumboA meatless gumbo made with vegetable stock and additional vegetables.

Served with a cornbread muffinLouisiana Sunburst Salad

A small salad of mixed greens with port soaked dried cranberries, sliced almonds, mandarin oranges, blue cheese and homemade Creole croutons

French Quarter Pork Osso BuccoA tender piece of pork shank served with a side of bacon kale and red beans

and riceWellington Lane

A traditional wellington with a twist, Puff pastry stuffed with asparagus, mushrooms, squash, shallots, and goat cheese with a Cajun tomato sauce.

Served with Kale and Red Pepper Coolie.

Post ReceptionBig Easy Beignets

A French pastry traditionally served on Bourbon Street served with your choice of an apple bourbon caramel sauce or a raspberry sauce

Menu- As presented to staff

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Item Description to Staff

Bourbon Street Chicken

This is a chicken dish named after Bourbon Street in New Orleans. We are serving it with a small amount of long grain white rice placed in a soupspoon topped with a bite size piece of chicken. An action station will be used to allow guests a choice of a medium sauce (with extra red pepper flakes) and hot sauce (extra red pepper flakes with Sriracha sauce) that will be dispersed over the bite size portion of rice and chicken.

Cajun Pasta Salad

A boat shooter will be used to hold a small portion of pasta salad that contains shrimp, red and yellow bell peppers, green onion, celery, Cajun spices, and a honey Italian dressing. These will be passed on LED bar trays. Allergies associated with this dish include a shellfish allergy.

Black Eyed Peas Croquettes

Mashed black-eyed peas mixed with eggs, green bell peppers, onions, red pepper flakes, salt, pepper, and flour. This mixture will be scooped using a size 24 scoop and deep fried until golden brown and served on a fork topped with sour cream. These will be passed through the reception hall on LED bar trays.

Voodoo Mojo This virgin Rum Punch is a combination of orange juice, pineapple juice, sprite, grenadine, lemon juice, lime juice, coconut milk, and garnished with a cherry. They will be served at the drink station in eight ounce cups, allowing for a six-ounce pour.

Strawberry Daiquiris

The virgin strawberry daiquiris are being dispensed out of a frozen drink machine using a preprocessed mixture. The drink will be topped with whipped cream. They will be served at the drink station in eight ounce cups, allowing for a six-ounce pour.

Louisiana Style Gumbo

A classic Louisiana Gumbo containing chicken, shrimp, sausage, carrots, onions, celery, tomatoes, beef stock, and Cajun spices. This will be served in the bouillon cups on a saucer. There will also be cornbread muffins already on the table for the guest to enjoy with this course. Allergies associated with this dish include a shellfish allergy.

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Vegetarian Gumbo

This is the vegetarian option to the Louisiana Style Gumbo containing no meat or beef stock. The vegetables used were carrots, celery, onion, and zucchini. This will be served in the bouillon cups on a saucer. There will also be cornbread muffins already on the table for the guest to enjoy with this course.

Louisiana Sunburst Salad

A small salad of mixed greens with port soaked dried cranberries, sliced almonds, mandarin oranges, blue cheese and homemade Creole croutons dressed with a Cajun inspired dressing showing hints of cinnamon and raspberries followed with a slight spicy kick. Allergies associated with this dish include nut allergies.

Pork Osso Bucco A 12 oz. portion of pork shank seared and then cooked submerged in a broth mixture containing carrots, onion, celery, tomatoes, and spices. This tender piece of pork will be served with a red bean and rice mixture as well as bacon kale on the sides.

Wellington Lane This vegetarian option will be a wellington served with a side of kale and red pepper coolie. This will be asparagus, mushrooms, squash, zucchini, shallots and goat cheese wrapped in Cajun tomato paste and puff pastry. There will also be a coolie on the plate meaning that it is cold puree for garnish

Sweet Tea/Unsweet Tea

Sweet iced tea will be available in pitchers available to guests on their tables as well as unsweet tea upon request.

Beignets Small pieces of dough will be fried until golden brown and sprinkled with powdered sugar. Two sauces will be available for guests to drizzle over their beignets. One sauce will be an apple bourbon caramel sauce and the other a raspberry sauce.

Images of DishesReception Food Bourbon

Street Chicken

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Cajun Pasta Salad- served in small sliders

Black Bean Croquette- served as deep fried balls with a small fork and sour cream on top

Reception Beverage

Voodoo Mojo

Daiquiris

Dining Food

Gumbo with Corn

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Bread Muffins- served in bouillon cups

Vegetarian Gumbo- served in bouillon cups

Louisiana Sunburst Salad with Corel Croutons- pictures is missing the croutons

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Pork Osso Bucco- picture is missing the red beans and rice

Wellington Lane

Post Reception Food

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Beignets

Bourbon Caramel Sauce- served in small metal bowls

Raspberry Sauce- served in small metal bowls

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Special MealsCam Cu-Cinnamon

Gumbo Special Salad Dressing Pork Osso Buco

Christen Crosby- Kids Soup Fruit Salad Pork with plain rice

Madeline Neagle- Shell Fish Veg Gumbo Louisiana Salad Pork Osso Buco Advised not to consume pasta salad

Joe Neagle- Spice Veg Gumbo Special Salad- Ice burg, tomatoes, plane croutons Pork Osso Buco

Sandy Mathern- Pork Veg Gumbo Louisiana Salad Veg Entree

Kristen Dulaney- Coconut Normal Meal Advised not to consume voodoo mojo

Stephanie La- Peanuts Normal Meal

Rachel Lee- Nuts Gumbo Special Salad- No almonds Pork Osso Bucco

Lauren Desrosiers- Carrots Gumbo Louisiana Salad Wellington Lane

Jacob Kim- Carrots

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Gumbo Louisiana Salad Wellington Lane

Lauren Moretti- Vegetarian Veg Gumbo Louisiana Salad Wellington Lane

Gina Vogen- Seafood Veg Gumbo Louisiana Salad Pork Osso Buco Advised not to consume pasta salad

Andria Song- Watermelon Normal Meal

Robert Kim- Fruit Gumbo Special Salad- No Oranges Pork Osso Buco Advised not to consume Raspberry Sauce

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Employee Breakfast

Set Up Check List:Slice Beagles and place them on a platterEnsure food is heated and ready to serveMake sure drinks and cups are ready to be setSet tables for employee (see diagram)Set buffet (see diagram)- black table clothes from HM bucketLabel tables- BOH, Reception, Dining

Clean Up Check List:Bring all food/drinks back to the kitchen, wrap and store properlyWipe down all tablesStraighten up chairs (leave set for employee dinner)Take out trash

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Employee Breakfast DiagramBall Room C

Buffet Set Up

Buffet- 8ft 8 ft

8 ft 8 ft 8 ft 8 ft

Direction of Double Side Buffet

Drinks

Cream Cheese

BeaglesHot Food

Plates

Napkins and Silverware

Check In Table

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Morning Task Listwith Assignments

Gumbo (2- (a little over 2 hours cooking time) (veg) (about 35 min cooking time)

Follow recipe for gumbo using tilt skillet On veg gumbo, more cornstarch may be needed for consistency purposes.

Should be fairly thick

Salad (3- Pull everything and start plating salad Follow recipe for croutons and bake. Allow them to cool 100% before plating

on salad Salads being dressed in satellite kitchen by 6:30 PM

Croutons (1- Follow recipe for croutons Allow time to cool completely before plating

Red Beans + Rice (2- (about 3.5 hours cooking time) (Rice-about 30 min cooking time)

Follow recipe for beans (allow 3.5 hours of cook time) Rice

o Cover the bottom of a hotel pan with rice until you can’t see the bottom.

o Add water until the rice is just barely coveredo Whisk the rice so there aren’t clumps of riceo Place in steam box for 25-30 mino Fluff with spoon once done and taste to ensure quality

Voodoo Mojo (2- Follow Recipe and place in at least 2 AV and place in the fridge DO NOT add carbonated soda until right before reception Make sure they are closed and not leaking

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Employee Meal

Set Up Check List:Cook Mac and Cheese and place in disposable pansCook hot dogs and place in disposable pansMix Salad in large bowl and set dressings asideGet drinks set up (sodas and water)Set tables for employee (see diagram)Set buffet (see diagram)- black tablecloth form HM bucketLabel tables- BOH, Reception, Service Team 1-8

Clean Up Check List:Bring all food/drinks back to the kitchen, wrap and store properlyWipe down all tables and set for satelliteStraighten up chairs and put away inTake out trash

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Napkins and Silverware

Plates

Hot Dogs Mac and Cheese

Condiments

Drinks

Direction of Double Side Buffet

Salad w/ Dressing

Employee Meal DiagramBall Room C

Buffet Set Up

Buffet- 8ft 8 ft

8 ft 8 ft

8 ft

Service Team 1

Rec- 8 ft

Service Team 2

Service Team 3 Service Team 4

Service Team 5 Service Team 6

Service Team 7

Service Team 8

Check In Table

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Afternoon Task Listw/ Assignments

Kale- Maddie Follow recipe and make sure pan is hot DO NOT LET BURN, contains brown sugar which will taste really burnt

Bourbon St Chicken (2- Follow recipe, just make sure sauces are getting warmed back up A small amount of rice will be placed on a silver spoon and topped with a

piece of bourbon st chicken that will already be in the mild sauce

Cajun Pasta Salad (2- Cajun pasta salad will be completely finished Requires plate up: going to use small boats which are to be filled with the

pasta salad

Black-Eyed Pea Croquettes (2- Follow Recipe, Make sure oil is preheated to correct temperature They will need to be drained of grease using paper towels and hotel pan. Plating: A min fork will be used and a small amount of sour cream

Pork Osso Bucco- Megan Will need to be reheated after cooking all night long at 200-250 degree, but

will be fully cooked Will be plated with some kale and red bean and rice mixture

Beignets (2- (prep: 2.5 hours, plus fry time)

Fry beignets to ensure warm fresh beignets for guests. Have a bunch ready to go as post reception is about to begin

Make sure sauces are warm 4 bowls of each sauce needed a couple trays will be used for beignets, and to bring a new tray out and

empty tray back in to receive more beignets.

Cornbread (2- Keep warm in hotbox

Butter/Drinks (2- Cut butter into individual portions (1/2 tablespoon) Pull drinks, add soda to voodoo mojo

Sauce (1- Heat sauces for bourbon st chicken and beignets

Veg Wellington- Chris

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Take veg wellington out of fridge Place on sheet tray with parchment paper Make egg wash with an egg or two and a splash of water Brush over wellingtons Will take less than 30 min cook time. Bake until golden brown.

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Satellite KitchenRECEPTIONMaterials to gather:

1 box Med Gloves1 box Large GlovesTrash Can6 rags Container for dirty spoonsExtra passing traysTablecloths

Ballroom BShould be rolled back into Ballroom C before guest enter the

ballroom

Fridge

Hot Box

8 ft

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MAIN SATELLIETMaterials to Gather

1 box Med Gloves1 box Large GlovesTrash Can6 ragsSaucers for GumboSalad DressingSmall Cart for dishes/ plate coversTablecloths (cloth and plastic)

Ballroom C

Dinning Task Listw/ Assignments

Gumbo/ Veg Gumbo- 5 people~Plate at 6:00pm in main kitchen and Place in Hot Box to go to satellite at 6:15pm

Area for Post Reception Satellite, Table from Receptions

Satellite

Hot Box

8 ft

Bev Station

Hot Box or Speed Rack being used

Hot Box

8 ft

8 ft 8 ft

8 ft

8 ft

8 ft

8 ft

Hot Box

Hot Box

Bussing FlowService Flow

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Salad- All Satellite~Roll into satellite at 6:20pm so they are ready to be dressed at

6:30pm~Roll Soup hot box back into kitchen

Main Entrée- 9 people (4 on each side, 1 runner)~Start Entrée Plate at 6:15pm, roll into satellite at 7:00pm and bring all used dishes into the kitchen~See below for layout of main plate

Main Plating

Veg Plating

Covers

Sauce

PorkRed Beans

Direction of Double Sided Plating

Kale

Plates

Red pepper Coolie

CoversSauce

Wellington

Direction of Single Sided Plating

Veg Kale

Plates

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Post Reception Task Listw/ Assignments

Beignets- Plate on skinny silver trays (making sure that you start with at

least 4) Dust the top with powdered sugar before serving to guests

Sauces- Make sure they are warm Plate in small silver bowls (making sure that you have four of

each sauce) Get serving spoons to go with them

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Entertainment MealMaterials to Gather

Silverware and NapkinsAll Courses of food- 11 peopleTableclothsPitchers of WaterCups

~Set them up in the conference room at the two rounds. There will be a total of 12 entertainment meals.

~You can then use the same area for the manager meals to be set up, if the entertainment has left by then. Please pull 9 meals for manager- include selections of reception food and beverage

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Clean Up Check List

Tilt Skillets~Spray while still hot~Empty most of the water into the drain on the floor, use one of the strainers and the bucket with the hole in the bottom to prevent large chunks of food from going down the drain~Take a green bucket, use the blue bottle of soap found in the dish area, and fill with hot water (the hotter you can stand the easier it will be to clean)~Take a green scrubby, also found in the dish area on the shelf~Make sure to spray clean of all soap and also for them to dry~When lowering the skillet back down, remember to hold the top upDishes~Make sure that they are placed on a cart in a safe and stable way~Also make sure that they are sprayed out and that food has been sprayed/scrubbed of the dishes~Make sure that they are all put away properly and that all of them have been run and are not in the hall waySinks/ Counter Tops~Make sure that all counter tops have been wiped off, washed down with the green buckets with hot water and soap, and then washed down with the red buckets with hot water and sanitizer~Make sure that all food scraps have been removed from all sinks and that all sinks have been sprayed and wiped down (don’t forget about the three sinks located near the large stand mixer)~Don’t forget about wiping down the stove to and the fryer also!Floors/ Trash~Make sure to sweep all of the floors and under all of the tables and stations (remember that the easiest way to clean under the tables is to simply move them)~Use a mop that was just filled with hot water and cleaning solution to mop of the floors, paying close attention to the areas where there is high traffic)~Make sure that all trash has been emptied and that all recycling is placed in the appropriate placeFinal walk through~Just make sure that all of the food is out of the hot boxes and altos, the fridge’s are organized

RecipesReception

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Black Eyed Pea CroquettesIngredients Yield: 31045 cans 15 ounce cans black-eyed peas45 eggs Eggs, lightly beaten22 cups Finely chopped Onions11 cup Finely chopped bell peppers11 cup Self rising flour5 ½ tablespoon

Pepper

1 cup Salt3 2/3 tablespoon

Red Pepper Flakes

5 ½ teaspoon Garlic Powder22 oz Sour Cream2 cups Milk (might need more depending on thickness)Directions

1. Slightly mash bean in mixing bowl2. Combine all other ingredients until well blended3. Using 24 size scoop, drop balls into deep fryers for around 5 minutes4. Drain on paper towels in a hotel pan, place into hot box until plating5. Wisk Sour Cream and some Milk together to make the mixture a little

runny, then place in squeeze bottles and in the fridge until plating

Bourbon Street ChickenIngredients Yield: 31010 lbs Chicken Breasts5 tablespoon Olive Oil5 clove Garlic, crushed1 ¼ teaspoon

Ginger

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2 ½ teaspoon

Red Pepper Flakes

1 ¼ cup Apple Juice1 2/3 cup Brown Sugar2/3 cup Ketchup5 tablespoon Cider Vinegar2 ½ cup Water1 2/3 cup Soy Sauce5 tablespoon Cornstarch2 lbs RiceDirections

1. Heat oil in the tilt skillet2. Add chicken pieces and cook until lightly browned3. Remove chicken4. Add remaining ingredients, heating over medium heat until well

blended and dissolved5. Add chicken and bring to a hard boil6. Reduce heat and simmer for 20 minutes uncovered7. While the mix is simmering, place 1 table poon of rice into each white

spoon8. Served one piece of chicken on each spoon and place in the hotbox to

go out on trays to action station

Bourbon Street Chicken Medium SauceIngredients Yield: 80 oz1 clove Garlic, Crushed1/8 teaspoon

Ginger

½ teaspoon Red Pepper Flakes1/8 cup Apple Juice1/3 cup Brown Sugar1 Ketchup

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tablespoon½ tablespoon

Cider Vinegar

½ cup Water1/8 cup Soy Sauce½ tablespoon

Cornstarch

Directions1. Add ingredients, heating over medium heat, to a saucepan and heat

until well blended and dissolved.2. Bring to a hard boil then reduce heat and simmer for 20 minutes

uncovered.

Bourbon Street Chicken Hot SauceIngredients Yield: 80 oz1 clove Garlic, Crushed1/8 teaspoon

Ginger

½ teaspoon Red Pepper Flakes1/8 cup Apple Juice1/3 cup Brown Sugar1 tablespoon

Ketchup

½ tablespoon

Cider Vinegar

½ cup Water1/8 cup Soy Sauce½ tablespoon

Cornstarch

1 teaspoon Sriracha SauceDirections

1. Add ingredients, heating over medium heat, to a saucepan and heat until well blended and dissolved.

2. Bring to a hard boil then reduce heat and simmer for 20 minutes uncovered.

Cajun Pasta SaladIngredients Yield: 15562 oz Small Shrimp, cooked62 oz Twist Pasta- cooked2 cup Green Onion- chopped

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2 cup Celery- minced2 cup Red Bell Pepper- chopped2 cup Yellow Bell Pepper- chopped2 teaspoon Dill Weed- Chopped3 3/4 cups Honey Italian Dressing3 3/4tablespoon

Creole Seasoning

Directions1. In a large bowl, combine all ingredients and mix well2. Apply Honey Italian Dressing to taste and refrigerate

Honey Italian DressingIngredients Yield: 4 cups4 cups Italian Dressing5 tablespoons HoneyDirections

1. Wisk ingredients together.2. Place in the fridge to chill

DaiquirisIngredients Yield: 320 oz2/3 gallon Daiquiri Mix2 ½ gallon Water2 ½ gallon Whipped CreamDirections1. Add the mix and water to the two drums in the machine

Voo Doo MojoIngredients Yield: 155

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4 1/3 gal Pineapple Juice1 ½ gal Orange Juice2 1/3 lt Coconut Milk37 ¼ oz Grenadine Syrup1 ½ gal Lemon Lime Soda6 ½ tablespoon

Lemon Juice

6 ½ ablespoon

Lime Juice

64 oz Cherries, in juiceDirections1. Combine all ingredients and chill before serving

DinningCorn Bread MuffinsIngredients Yield: 15513 cup All-purpose flour13 cup Cornmeal4 ¼ tablespoon Salt1 cup Baking powder4 ¼ cup Sugar13 Eggs16 ¼ cup Milk22. ¾ oz Vegetable Shortening155 Butter SlicesDirections

1. Combine ingredients in a large bowl, then mix using a beater (no

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longer than 1 minutes)2. Pour into large muffin cups3. Bake for 8 minutes at 350 degrees F

GumboIngredients Yield: 14530.59 oz Chicken Breast3.4 tablespoon

Salt

3.4 tablespoon

Pepper

¾ cup Vegetable Oil3 ½ pound Smoked Sausage1 ¾ cup All-purpose flour1 cup Margarine3 ½ Onion, chopped27 cloves Garlic, minced3 ½ Bell Pepper, chopped10 ¼ stalks Celery, chopped¾ cup Worcestershire sauce¾ oz Parsley, fresh13 ½ cups Hot Water17 Beef Bouillon Cubes3 ½ - 14 oz can

Stewed Tomatoes, with Juice

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13 ½ Green Onions, sliced2 pound Small Shrimp, cookedDirections

1. Season chicken with salt and pepper. Heat the oil in a large soup pot over medium-high heat.

2. Cook the chicken until browned on both sides and remove.3. Add the sausage and cook until browned, and then remove.4. Sprinkle the flour over the oil, add ½ cup of margin and cook over

medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool

5. Return the pot to low heat and melt the remaining margin6. Add the onions, garlic, green pepper, and celery and cook for 10

minutes7. Add Worcestershire sauce, salt and pepper, to taste and the ¼ bunch

parsley.8. Cook, stirring frequently, for 10 minutes.9. Add hot water and bouillon cubes, whisking constantly. Add the

chicken and sausage.10. Bring to a boil, then reduce the heat, cover and simmer for 45

minutes.11. Add tomatoes, cover and simmer for 1 hour.12. Just before plating add the green onions, shrimp, and chopped

parsley.

Veg GumboIngredients Yield: 10½ tablespoon

Olive Oil

½ Onions, diced½ Bell pepper, diced1.5 stalks Celery, sliced1.5 cloves Garlic, minced1.5 cups Vegetable Broth1.5 cups Water7 oz Tomatoes, canned/diced½ Zucchini½ teaspoon Dried Thyme¼ teaspoon Salt¾ teaspoon Cornstarch¼ teaspoon Pepper1/8 teaspoon

Tabasco

Directions

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1. Sautee the onions, bell peppers, celery, and garlic in olive oil over medium heat in a large soup pot. Allow to cool for about five minutes

2. Add the remaining ingredient and bring to a low simmer.3. Cover partially, and cook for 30 minutes, stirring occasionally.

Louisiana Sunburst SaladIngredients Yield: 155155 oz Lettuce Mix12.92 oz Dried Cranberries12.92 oz Almonds, sliced/toasted6.46 tsp Ground Cinnamon6.46oz Vegetable Oil3.23 teaspoon

Salt

3.23 teaspoon

Pepper

12.92 oz Blue Cheese12.92 oz Ruby Port Wine12.92 oz Raspberry Vinegar6.46 oz Sugar6.46 oz Water1.61 teaspoon

Tabasco

465 each Creole Croutons192.75 oz Madrid Orange slicesDirections:

1. Soak the cranberries overnight in the port wine.

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2. In a large mixing bowl add water, vinegar, Tabasco and cinnamon. Wisk until emulsified.

3. Heat dressing over medium heat until cinnamon is dissolved, season with salt and pepper

4. Build salads with lettuce, crumbled cheese, cranberries, almonds, mandarin oranges, and croutons. Dressed in satellite.

Creole CroutonsIngredients Yield: 46531 cups Bread, cubes2 58 cup Olive Oil1.93 cups Creole seasoningDirections

1. Toss the cubes of stale bread with the olive oil and Creole seasoning2. Spread in a single layer on a baking sheet3. Back until golden brown, about 4-5 minutes

Pork Osso BucoIngredients Yield: 160 (plate 145)160 Pork Shanks, bone in10 cup All-purpose flour10 cup Butter80 cloves Garlic, crushed40 large Onion, chopped40 large Carrot, chopped26.67 cup Dry White Wine26.67 cup Beef Stock40- 14.5 oz Tomatoes, canned/diced6 2/3 tablespoon

Salt

6 2/3 tablespoon

Pepper

20 cup Parsley, fresh40 clove Garlic, minced40 whole Lemon ZestDirections

1. Dust the pork shanks lightly with flour. Melt the butter in a large skillet over medium to med-high heat.

2. Add the pork, cook until browned on the outside. Remove to a bowl and keep warm.

3. Add two cloves of crushed garlic and onion to the skillet; cook and stir

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until onion is tender.4. Return pork to the pan and mx in the carrots and wine. simmer for 10

minutes.5. Pour in the tomatoes and beef stock, and season with salt and pepper.

Cover and simmer over low heat for 1.5 hours, basting every 15 minutes or so. The meat should be tender but not falling off the bone.

6. In a small bowl, mix together parsley, 1 clove of garlic and lemon zest. Mix into pork just before service.

Kale with BaconIngredients Yield: 16040 lbs Kale, chiffonade9.69 lbs Brown Sugar240 oz Red Wine Vinegar5 lbs Bacon, choppedDirections

1. Place cut kale into a screaming hot pan2. Add red wine vinegar, bacon and brown sugar, Cook until tender

Vegetarian KaleIngredients Yield: 1040 oz Kale, chiffonade1 ¼ cup Brown Sugar1.88 cup Red Wine VinegarDirections

1. Place cut kale into a screaming hot pan2. Add red wine vinegar and brown sugar, Cook until tender

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Red Beans and RiceIngredients Yield: 15510.33 tablespoon

Vegetable Oil

5.17 cup Onion, chopped2.58 cup Bell Pepper, chopped2.58 cup Celery, chopped5.17 teaspoon Salt2.58 teaspoon Cayenne Pepper1.29 teaspoon Pepper5.17 teaspoon Dried Thyme10.33 Bay Leaves5.17 pound Red Beans0.97 cup Garlic, Chopped46.5 cups Water2.58 cup RiceDirections

1. Heat oil in a large saucepan over medium- high heat. Sautee the onions, bell peppers, celery, salt, cayenne, black peppers and thyme for about 5 minutes

2. Add the bay leaves and sauté for 5 to 6 minutes. Add the beans and garlic and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally for about 2 hours.

3. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture. Continue to cook, stirring occasionally for about 1.5 hours or until mixture is creamy and beans are soft. Add more water if it becomes too think, should be soupy but not watery.

4. Remove the bay leaves and serve over rice.

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Wellington LaneIngredients Yield: 105 cup Acorn Squash, chopped3.33 cup Asparagus, chopped5 cups Zucchini, large dice3.33 cup Onion, medium dice3.75 cup Mushrooms, quartered/ no stem10 cloves Garlic10 sprigs Rosemary16.5 sprigs Thyme10 leaves Sage2.66 tablespoon

Butter

Salt and Pepper to taste5 tablespoon Sugar in the Raw

Cajun Seasoning to taste1 jar Sundried tomato6.66 tablespoon

Parmesan

2 EggsDirections

1. In a sauce pan sauté acorn squash, and asparagus with butter adding salt and pepper to taste. Add sugar in the raw after about five minutes. Simmer uncovered for five minutes

2. Add zucchini, onion, mushroom, and garlic. Simmer for three minutes and add herbs

3. To make paste blend tomatoes and Cajun seasoning to taste4. Unroll Puff Pastry sheets, apply tomato paste to the surface and then

add vegetable mixture, top with cheese.5. Egg wash the top and bake in 400 degree oven for 30 minutes

Sweet Tea

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Ingredients Yield: 31020 gallon Tea, brewed14.5 lbs SugarDirections1. Brew Tea, add sugar and serve over ice.

Post ReceptionBeignetsIngredients Yield: 46515.5 cup Water5.17 cup Sugar10.33 envelope

Active Dry Yeast

20.67 Eggs12.92 teaspoon

Salt

10.33 cup Evaporated Milk72.33 cups Bread Flour2.58 cup Vegetable Shortening31 cups Confectioner’s SugarDirections

1. Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.2. In another bowl, beat the eggs, salt, and evaporated milk together.3. Mix egg mixture to the yeast mixture.4. Add 3 cups of flour to the yeast mixture and sit to combine. Add

shortening and continue to stir while adding the remaining flour5. Remove dough from the bowl, place on a lightly floured surface and

kneed until smooth6. Spray large bowl with non stick spray, put dough into the bowl and

cover to rise for 2 hours7. Preheat oil in a deep fryer to 350 degrees F. Place confectioners

sugar in a bag set aside.8. Roll dough out about ¼ inch thickness and cut into 1-inch squares.9. Deep fry, flipping constantly, until they become a golden color, drain

for a few seconds and then toss them in the confectioners sugar

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Bourbon Caramel SauceIngredients Yield: 1553.23 cups Apple Juice3.23 cups Sugar2.15 each Cinnamon Sticks1.08 teaspoon

Whole Cloves

0.54 cup Bourbon1.08 lb ButterDirections

1. Bring juice to a boil with sugar, cinnamon, and cloves.2. Cook at a boil until reduced by half3. Add bourbon and cook till syrup4. Strain out cloves and cinnamon sticks5. Wisk in butter

Raspberry SauceIngredients Yield: 15512.29 oz Frozen Raspberries0.65 cup Current Jelly1.29 tablespoon

Cornstarch

1.29 tablespoon

Butter

0.97 cup Orange JuiceDirections

1. In a medium saucepan, mix ¾ cup of the raspberries with the jelly and bring to a boil over med-high heat.

2. Reduce the heat to medium. In a medium bowl, combine the remaining raspberries with cornstarch, and then add to the saucepan; cook stirring constantly, until thickened.

3. Remove the pan from the heat and stir in the butter4. Cool berry mixture, then stir in the orange juice and refrigerate until

chilled.

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Time Line

Wednesday, September 25th

Bring Food in SPEV kitchen, organized by recipe

Thursday, September 26th

Chop all vegetables, ensuring there is enough for each recipe Make sauces for reception, post reception. Cube Bread for croutons

Friday, September 27th (3 pm- 8pm) Make Pork to cook over night Soak Cranberries for salad Pull all dishes Make Pasta Salad Make Tea

Saturday, September 28th 8:30 am- Managers Arrive 9:30 am- Supervisors Arrive 10:00am- Walk through 10:30am- Employee Breakfast 11:00am- Manager Introduction and Kitchen Tour 11:30am- Start cooking Gumbo 12:00pm- Plate Salad and start Red Beans and Rice 12:15pm- Cook Croutons 1:00pm- Make reception drinks 2:00pm- Employee Break 3:30pm- Employee Meal 3:45pm- Start Cooking Chicken for Bourbon Street Chicken and

Make the mix for the Black Bean Croquettes, frying them as soon as the mix is done

4:00pm- Managers Introduction and Kitchen Tour 4:45pm- Steam sauces 5:00pm- Plate all reception foods and add soda to Voo Doo Mojo 5:30pm- Move all reception food to satellite kitchen 5:30pm- Place corn bread muffins in warmer in baskets 5:45pm- Set all of Reception 6:00pm- Plate Gumbo 6:15pm- Main Entrée Plate up begins, coffee to post reception 6:30pm- 1st course to Satellite, Start plating salads in Satellite 6:45pm- Begin frying Beignet 7:00pm- Main entrée to satellite, steam post reception sauces 7:15pm- Reception food to satellite and set

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7:45pm- Post Reception begins

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Production Sheet

Reception Expected Yield Produced LeftBourbon Street ChickenCajun Pasta Salad

Black bean Croquets

Dinning Expected Yield Produced LeftGumbo

Veg Gumbo

Corn Bread MuffinLouisiana Sunburst SaladPork Osso Buco

Wellington

Post Reception

Expected Yield Produced Left

Beignets

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