Adam GoochExecutive ChefExecutive Chef
Purple Onion Catering Co.
SPRING AHEAD
Spring Ahead Webinar• Fresh flavors and crisp textures
• Cool technics to produce items
• Infusion of new salt flavors
• Pre portioning items to help in the field as well as food cost %
• Flavorful finish! Make that vinaigrette pop with flavor and used as a visual accent
Watermelon and Feta SaladYellow Grape Tomatoes, Purple Onion Ribbons
And finished with a Minted Balsamic Glaze
Yield 2 2 Qts
2 cup
Mint, Fresh, Chopped p
4 cup
, , pp
Balsamic Vinegar p
2 cup Sugarp
1 ½ cup
g
Oil Blended
2
p
2 2 Tsp Salt Kosher
3
p
3 3 Tsp Xanthan Gum
Place all ingredients into 1 gallon containerg g
Using a hand blender puree until smoothg p
Place in squeeze bottles q
Label and Place in Cooler
Minted Balsamic Glaze
Tuscan Potato and Roma Tomato Salad with Basil Caper Dressing
3 Lbs. Red Skin Potatoes, Sliced ¼ inch
1 Lbs.
,
Yukon Potatoes, Sliced ¼ inch
1 Lbs.
,
Roma Tomatoes, Sliced ¼ inch
1 ½ cup
,
Extra Virgin Oil p
½ cup
g
Red Wine Vinegar p
¼ cup
g
Lemon Juice, Fresh
4
p
4 4 Tbsp
J
Capers
1
p
11 Tbsp
p
Garlic, Minced1 bspTb½ cup
Garlic, MincedBasil, Chiffonade
1
p
1 1 Tbsp
,
Black Pepper p
1 cup
pp
Grated Parmesan
Place potatoes in salted water and bring to boil. p g
Cook until tender, DO NOT OVER COOK. ,
Meantime place all remaining ingredients( except Tomatoes) in bowl and mix Meantime place all remaining ingredients( eOnce potatoes are done remove and drain. p
Place in hotel pan and cover with dressing. Place in cooler to chill. p g
Platter on any vessel, Serve room temp for
Yield 16 – 5 oz servings
Boston Bibb and Mixed GreensShaved Fennel, Citrus Sections, Yellow and Red Grape Tomatoes
1 cup Rice Wine Vinegar p
1 cup Sour Cream p1 cup Mayonnaisep
2 cup
y
Oil Blended 2
p2 2 Tbsp Thyme, Choppedp
½ cup
y , pp
Basil, Chopped p½ cup
,Parsely
pplyly, Chopped p
½ cup
y pp,
Dill, Chopped
1
p
1 1 tsp
, pp
Garlic, Minced
Place all ingredients in 1 gallon containerg gUsing Hand Blender puree until Smooth g p
Label and Place in Squeeze bottles
Creamy Herb Vinaigrette
Modern Caesar Salad Purple Onion Ribbons, Grape Tomatoes and Parmesan Crips
Trio Salad Plate Watermelon and Feta / Caprese Tomato / Lemon Caesar Cup
Small Plate SaladsUse small plates to create different presentation
Different Vessels Go Out of The Box, Have Fun
Spin on Traditional Items Create different presentations using ingredients already in the dish
Soup and Salad Bring the guests a different sample on a all time classic
Production Tricks How can I produce in volume and Save Time
Alum bars from hardware store help cut perfect cubes and speeds productionm bars from hardware store help cut perfect cubes and speeds productThem make in different sizes so you can produce any size squares
Production Tricks How can I produce in volume and Save Time
Hot Trends 2013 Spice up your Salads with great sprinkle of flavored salts
Production Tricks Save Time and $ in the Field
We prere-e-portion all garnishes for salads at the shop. This controls the amountg
We prree ortion all garnishes for salads at the shop. This controls the amountpopgoing on each salad, easy for field chefs or servers and makes sure you have the right salad, easy for field chefs or servers and makes sure you
amount. We do this for almost everything we can.
What looks Better to You?
This is the same recipe! On left traditional style Balsamic Vinaigrette and on right he same recipe! On left traditional style Balsamic Vinaigrette and same Balsamic Vinaigrette pureed with xanthan gum added. same Balsamic Vinaigrette pureed with xanthan gum added.
Of course they both have there places but on plated salad there's a big difference. hey both have there places but on plated salad there s aPlay around with your recipe and see what you can do
a big da bigdodo.
Adam Gooch Executive Chef
adam@purpleonioncatering.comwww.purpleonioncatering.com724.420.7810www.facebook.com/chefadamgooch