Menu Day 2

Creamy Salmon Rillette*

with Cucumber-Caper Salad and Avruga Caviar

Creamy Salmon Rillette*

with Cucumber-Caper Salad and Avruga Caviar
Gluten Free - Lactose Free - No Sugar Added
CT# 1 EA 50 EA INGREDIENTS PREPARATION METHOD
Poached Salmon TO PREPARE SALMON
10 lb. Salmon filet poached 1) Combine poached salmon, mayonnaise, salt, pepper and mix in a large mixer with a paddle for
1 1/2 Qt Mayonnaise 7 minutes or until all ingredients are well mixed together.
2 tbls Kosher Salt 2) Add the chives at the last minute and mix well together with the salmon.
1 tbls White Pepper ground 3) Remove salmon mixture from large mixer, place in container and keep in fridge until needed.
1/2 cup Garlic powder
1/2 cup Onion powder
1/2 cup Lemon pepper
1 cup Dill

1.5 oz. CUCUMBER SALAD TO PREPARE SALAD

5 ea. Cucumbers brunoise 1) Once all items are cut in desired shapes, combine everything in a large mixing bowl or container
4 ea. Red tomatoes brunoise mix well.
1 cup Chives chopped 2) Place salad mix in fridge until needed.
1 cup Capers
1 ea. Red Onion brunoise *** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
1 cup Olive Oil TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.
1/2 cup Lemon Juice

GARNISH TO PLATE
10 ea. Egg boiled sliced 1) Place the custom plastic ring mold on appetizer plate.
1.5 lbs. Avruga Caviar 2) Scoop 2 oz. of salmon mixture inside ring and then spread out with a spatula, remove ring and
1 pc Lemon you will have the round formed salmon salad.
5 pcs Cucumber sliced 3) Garnish off center the salmon salad with the cucumber salad, place egg on top and then garnish with
avruga caviar.
4) Once everything is plated, cover and keep in fridge until needed.

Prepared by John Suley CD 7/11/2012

Menu Day 6
Beef Carpaccio*
with Dijon Aioli, Arugula Salad, Capers and Shaved Parmesan

Beef Carpaccio*
with Dijon Aioli, Arugula Salad, Capers and Shaved Parmesan
Gluten Free - No Sugar Added

CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD

CARPACCIO TO PREPARE BEEF TENDERLOIN
2 Pcs Beef Tenderloin cleaned, whole 1) Using a cleaned whole beef tenderloin, season salt, cracked black pepper and wrap in plastic wrap to
4 Tbs Salt get a round cylindrical shaped tenderloin.
4 Tbs Black Pepper cracked 2) Once tenderloin is wrapped, place in freezer one day before service to freeze solid.
3) Once tenderloin is solid frozen, remove from freezer, remove plastic wrap, cut end so it is flat.
4) On a slicer, slice tenderloin slices very thin and place directly on appetizer plate.
5) The meat has to go directly from slicer on the plate, or it will fall apart.
6) Use 6 slices per plate or serving.

SALAD INGREDIENTS TO PREPARE SALAD

2 Qt Arugula Fresh 1) Clean and rinse salad, cut and combine all together.
1 Lbs. Shaved Parmesan Cheese Shaved 2) Shave parmesan cheese and keep separate

AIOLI *** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
2 Cups Dijon Mustard TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.
1/2 cup Olive Oil 2) Remove from blender and mix with mayonnaise
1/2 Gal Mayonnaise 3) Once done mixing, remove and place in container and keep in fridge.
1/2 Cup Garlic Puree

INGREDIENTS PER SERVING TO FINISH PLATING

6 ea. Beef Slices 1) Once all the slices of beef has been plated on the plates, place arugula, parmesan cheese.
1/4 cup Arugula Salad 2) Add Aioli with small dots around followed by the capers around.
1 Tbls Capers Fried 3) Cover and place in fridge, keep cold and serve.
3 pc Shaved Parmesan
Aioli As needed

Prepared by John Suley CD 7/11/2012

Menu Day 2
Crispy Frog Legs
with Green Pea Puree and Garlic-Parsley Sauce

Crispy Frog Legs

with Green Pea Puree and Garlic-Parsley Sauce
Gluten Free-No Sugar Added
CT# 1 EA. 50 EA INGREDIENTS PREPARATION METHOD
3 ea. 150 ea. Frog Legs cleaned, defrosted TO PREPARE FROG LEGS
1) Make sure frog legs are properly defrosted.
2) In batches coat frog legs in corn starch, followed by dipping in egg wash, followed by gluten free bread
crumb mixture to completely coat frog leg.
3) Once all the frog legs have been coated, place on sheet pan and on a rack and keep cold until needed
to fry for service.
4) Make sure to properly coat the frog legs.
5) Once frog legs are coated, fry in fryer until golden brown, remove drain excess oil and keep warm.
*** PLEASE MAKE SURE TO USE FRESH EGGS WHEN COATING - DO NOT USE LIQUID EGGS
FOR YOUR EGG WASH OR YOU WILL NOT HAVE THE SAME RESULTS.

COATING FOR FROG LEGS TO PREPARE COATING

4 Qt Corn Starch 1) In a container combine gluten free bread crumbs, parsley, garlic powder, paprika powder and
20 pcs Egg Mix the salt, mix well and set aside in large container.
8 Qt Gluten Free Bread Crumbs
1/2 cup Curley Parsley chopped fine *** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
1/2 cup Garlic Powder TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.
1/2 cup Paprika Powder CRUMBS AND 1 CONTAINER WITH EGG WASH *MADE FROM FRESH EGGS!
2 tbls Sea Salt 4) To dip frog legs 1-Corn Starch - 2-Egg Wash - 3-Gluten Free Bread Crumbs
2 tbls White pepper
1/2 cup Heavy cream

GREEN PEAS PUREE TO PREPARE GREEN PEAS PUREE

5 lbs Green Peas Frozen 1)Place the Green peas in a hotel pan.
2 tbls Sea Salt fine 2) Add butter salt and white pepper and tossed well.
1 lb Butter Salted 3) cover the hotel pan with plastic film and steam for ten minutes or until soft and tender.
1 tbls White Pepper 4) Remove from oven and set aside.
5) In a blender add the green peas with vegetable stock and blend at high speed for 3 minutes.
6)Once puree removed from blender and place unto baime Marie for service.

GARLIC PARSLEY SAUCE TO PREPARE SAUCE

3 lbs Butter Salted 1) In a large tilting skillet, add butter, garlic, and sauté add lemon juice and reduce by half.
2 cups Lemon Juice 2) Once lemon juice is reduced by half, add the heavy cream and reduce
2 cups Parsley by one third.
1 cup Corn Starch 3) Turn down the heat and whisk in the salted butter until all is well emulsified.
3 tbls Salt Kosher 4) You can also use an immersion hand blender to emulsify the butter in to the cream.
1 tbls White Pepper 5) Remove butter sauce from the tilting skillet, place in bain-marie and keep warm.
1 tbls Garlic 6) Season with salt and white pepper and parsley.
1/2 Qt Heavy cream

TO PLATE
1) Spoon the hot green peas puree in center of appetizer plate.
2) Spoon pea fricassee in center of green peas puree.
3) Place 3 ea. crispy fried frog legs around the green peas puree.
4) Sauce around the frog legs and serve hot.

Prepared by John Suley CD 7/11/2012

Menu Day 2
Yellow Corn Soup
with Chopped Chives

Yellow Corn Soup

with Chopped Chives
Gluten Free - No Sugar Added - Vegetarian
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
YELLOW CORN SOUP TO PREPARE SOUP
5 lbs. Butter 1) In large steam kettle, sweat onions, garlic, turmeric with butter until tender.
15 Qt Onions 2) Once onions are tender add heavy cream, vegetable stock, thyme
1/2 cup Turmeric yellow corn salt, cayenne pepper and bring to a simmer.
15 Qt Heavy Cream 3) Simmer soup for about 30 minutes, do not boil.
28 Qt Vegetable Stock 4) After 30 minutes of simmering, puree soup with immersion hand blender until smooth.
1 bunch Thyme 5) Last step is to whisk in corn starch to thicken soup and cook for 5 minutes.
1 lb. Garlic 6) Once soup is thickened, remove from kettle, place in Bain Marie and keep hot on line.
60 lbs. Yellow Corn
8 cups Corn Starch
1/2 cup Kosher Salt
2 tbls Cayenne Pepper

GARNISH
2 Qt Chives chopped *** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.

Prepared by John Suley CD 7/11/2012

Menu Day 2 S

Silky Smooth Strawberry Soup

Topped with Lemon Zest Cream

Silky Smooth Strawberry Soup

Topped with Lemon Zest Cream
Gluten Free - Vegetarian
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD

20 lbs. Strawberry Frozen 1) Add all ingredients in a Soup Kettle and bring to a boil and blend until smooth.
5 lbs. Sugar 2) Remove from heat, puree, add corn starch slurry and cool down in blast chiller.
16 qt Water 3)Served Chilled
1 gallon Red Wine
3 tbs Nutmeg Ground
Corn starch As Needed

GARNISH
1 cup Lemon Zest Grated *** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
4 Qts. Heavy Cream TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.

Prepared by John Suley CD 7/11/2012

Menu Day 2
Baby Spinach and Treviso Salad
with Blue Cheese Crumbles, Bacon Cranberries and Raspberry Vinaigrette

Baby Spinach and Treviso Salad

with Blue Cheese Crumbles, Cranberries, Bacon and Raspberry Vinaigrette
Gluten Free - (Vegetarian without Bacon)
CT# 1 EA. 50 EA INGREDIENTS PREPARATION METHOD
SALAD TO PREPARE BASE SALAD
4 Qt Baby Spinach leaves 1) Once all salads are cleaned, combine in large container, mix well and set aside keep cold.
4 Qt Treviso shaved 2) Please make sure salads are properly mixed.
4 Qt Frisee cleaned, cut

GARNISH TO PREPARE GARNISH

6 lbs. Blue Cheese crumbles 1) Once all ingredients are cut and prepared as indicated you will garnish each salad individually.
3 lbs Smoked Bacon chopped
2 Qt Roma Tomato diced
2 Qt Cranberries dried
2 cup Red Onion chopped
RASPBERRY VINAIGRETTE TO PREPARE VINAIGRETTE
1 Qt Frozen Raspberries 1) In a one gallon blender prepare vinaigrette in batches of 50 portions.
1 cup Red Wine Vinegar 2) In the one gallon blender, place frozen raspberries, red wine vinegar, seasoned vinegar,
1 cup Seasoned Rice Vinegar
2 tbls Dijon Mustard *** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
3 cup Vegetable Oil TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.
2 tbls Black Pepper 5) Repeat the above step until you have the correct amount vinaigrette needed.
2 tbls Kosher Salt
2 cup Water ***PLEASE NOTE THIS VINAIGRETTE HAS TO BE MADE IN A BLENDER!! DO NOT USE A FOOD
PROCESSOR TO MAKE VINAIGRETTE!!!

TO PLATE
1) Place base salad leaf in bottom of bowl, then garnish with blue cheese, tomato, cranberries.
2) Once salad is plated, cover and place in cooler, keep cold until service.
*** THE BACON IS KEPT WARM UNDER HEAT LAMPS AND SERVERS HAS TO SERVE BACON
AND THE DRESSING TABLE SIDE. DO NOT PLACE BACON ON SALAD AND THEN IN FRIDGE.

Prepared by John Suley CD 7/11/2012

Menu Day 2
Cucumber and Tomato Salad
with Red Onions and Yogurt-Herb Dressing

Cucumber and Tomato Salad

with Red Onions and Yogurt-Herb Dressing
Gluten Free - Lactose Free - Vegetarian - No Sugar Added
CT# 1 EA. 50 EA INGREDIENTS PREPARATION METHOD
SALAD TO PREPARE SALAD
6 Qt Cucumber English shaved 1) Once all the ingredients are cut as required, combine everything together in a large container and mix
4 Qt Baby Teardrop Tom. split well with each other.
4 Qt Romaine Lettuce chopped 2)** Please note to mix ingredients in small batches to avoid mushing the tomatoes
2 Qt Celery Stalk shaved and to make sure the ingredients are properly dispersed.
1 Qt Red Onion shaved 3) Once everything is mixed well, set aside and keep cold until ready to plate.
2 Qt Carrot shaved 4) Once salad is mixed, it will be placed in glass bowls as this is composed salad.
2 Qt Red Radish shaved

YOGURT DRESSING TO PREPARE YOGURT DRESSING

5 lbs Plain Soy Yogurt 1) Combine all ingredients in a large mixer or container, mix well until all ingredients are incorporated
1/2 cup Lemon Juice remove and keep cold in fridge.
2 tbls Garlic Clove pureed 2) Dressing will be served on the side by the server.
1/2 cup Olive Oil
2 tbls Kosher Salt *** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
1 cup Mint Leave chopped TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.
2 tbls White pepper
TO PLATE
1) Place composed salad in bowls, cover and place in fridge.
2) Server place yogurt dressing over salad table side.

Prepared by John Suley CD 7/11/2012

Menu Day 2
Shrimp Scampi
with White Wine-Garlic Sauce; Served over Linguini Pasta, Cherry Tomatoes and Parsley

Shrimp Scampi
with White Wine-Garlic Sauce; Served over Linguini Pasta, Cherry Tomatoes and Parsley
No Sugar Added
CT# 1 EA. 50 EA INGREDIENTS PREPARATION METHOD
SHRIMP TO PREPARE SHRIMP
1 cup Garlic chopped 1) In a large container, mix shrimp with thyme, parsley, garlic, olive oil and marinade.
1 Cup Parsley chopped 2) To cook the shrimp, sauté in batches on a hot griddle pan, season salt and pepper.
1 cup Olive Oil 3) Once shrimp is sautéed, remove and place in hotel pan, place on hot line and keep hot for service.
250 ea. 16/20 Shrimp peeled, deveined ****PLEASE NOTE SHRIMP HAS TO BE COOKED IN BATCHES, NOT IN LARGE QUANTITIES!!!
1 Cup Thyme chopped
SAUCE TO PREPARE SAUCE
1 cup Olive Oil 1) In a large tilting skillet on medium heat, sweat onions, garlic with butter and olive oil, do not brown!!
2 Qt Yellow Onions chopped fine 2) Once onions and garlic are tender, add lemon juice, white wine and reduce by half.
1 cup Garlic Clove chopped fine 3) Once liquid has been reduced by half, add clam base, heavy cream, white pepper and bring to
2 lb Butter Salted a boil, then turn down to a simmer and simmer for 15 minutes.
2 cup Lemon Juice 4) After simmering for 15 minutes, remove sauce from skillet, place in bain-marie, cover and keep hot.
2 cup White Wine
2 tbls Kosher Salt
2 tbls White Pepper ground
1 qt. clam juice *** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
2 Qt Heavy cream TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.

PASTA TO PREPARE PASTA

10 lbs Linguini Pasta cooked al dente 1) Cook pasta 90% in large tilting skillet until al dente, remove and shock.
2) Drain pasta from water and place on sheet pan in fridge to keep cold
3) To re-heat pasta, place in hot boiling water for 30 seconds, remove, drain, toss with olive oil in a
large container of bowl and serve immediately.

GARNISH TO PLATE
1 tsp. Olive oil per portion 1) Using a large pasta bowl, place the cooked pasta in center of bowl.
1/2 tsp. Salt per portion 2) Arrange five pieces shrimp around pasta, pour sauce over pasta and shrimp.
1/2 tsp. Pepper per portion 3) Garnish with broccoli and carrots.
1/2 tsp. Chili flakes per portion 4) Pre-mix cherry tomatoes with olive oil, salt, pepper, parsley and sprinkle tomatoes around pasta.
2 Qt Cherry Tomatoes cut in half 5) Last step garnish pasta with chili flakes
1 Qt Parsley rough chopped 6) Serve shrimp linguini piping hot!
1 Qt. Basil Torn

Prepared by John Suley CD 7/11/2012

Menu Day 2
Cedar Plank Grilled Cobia "Black Salmon"*
BBQ Glazed with Yellow Corn Mashed Potatoes and Haricots Verts

Cedar Plank Grilled Cobia "Black Salmon"*

BBQ Glazed with Yellow Corn Mash Potatoes and Haricot Vert
Gluten Free
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
COBIA FILLET TO PREPARE SALMON
50 ea. Cobia 6 oz filet 1) Make sure all cedar planks are soaked, completely submerged in water for at least 12 hours.
3 tbls Salt 2) Thaw out all salmon portions and make sure it is skinless.
3 tbls Pepper 3) To assemble, pre-heat and toast wooden planks first, then place raw salmon portions on smoking
2 Qt BBQ sauce planks, then pace in fridge to keep cold.
4) To finish cooking, place salmon on plank in 375 degree F oven and cook for 6 minutes, remove and
place on line ready to serve!!
5) Before serving, brush the top of the salmon with BBQ glaze.

****PLEASE NOTE THE CEDAR PLANKS ARE USED ONE TIME ONLY AND DISCARDED AFTER!

VEGETABLES TO PREPARE VEGETABLES

8 lbs Green Beans blanched 1) Combine all the ingredients in a large container, mix well.
1 Qt Carrot julienne 2) Once ingredients are mixed well, divide in portions in to a hotel pan and cover with plastic wrap.
2 Qt Yellow Onions chopped fine
1 cup Garlic Clove chopped fine *** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
1 lb Butter Salted TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.
3 tbls Kosher Salt
2 tbls Black Pepper ground

MASHED POTATO TO PREPARE MASHED POTATO

10 lbs Idaho Potato 1) Prepare mashed potato with heavy cream, butter, salt, pepper and truffle oil.
5 Qt Heavy cream 2) Once mashed potato is done, slightly warm yellow corn and combine with mashed potato in a
4 lb Butter large mixer and mix well.
4 Qt Yellow corn 3) Remove mashed potato, place in a large hotel pan, cover with plastic wrap and keep hot on the
1 cup Kosher salt steam table for service.
1/2 cup White pepper
1/2 cup Truffle oil

PLATING TO PREPARE CEDAR PLANKS

50 ea. Cedar planks ***PLEASE NOTE TO SOAK CEDAR PLANKS FOR AT LEAST 12 HOURS.
1 Qt Scallions chopped

TO PLATE AND ASSEMBLE

1) Place a scoop of mashed potato on a plate and spoon a small amount of bbq sauce inside mashed
potato and string beans next to potato.
2) Place salmon on top of cedar plan off center of plate and brush again with bbq sauce and garnish
with the chopped scallions.

4) Serve dish hot.

Prepared by John Suley CD 7/11/2012

Menu Day 2
Duck a L’Orange
Slow Roasted Duck with Orange Sauce, Green Beans, Carrots and Roasted Potatoes

Duck a L’Orange
Slow Roasted Duck with Orange Sauce, Green Beans, Carrots and Roasted Potatoes.
Duck is marinated in spices then slowly roasted in oven until tender, served with a orange sauce, green beans and Roasted potatoes.
Gluten Free - Lactose Free

CT# 1 EA. 50 EA INGREDIENTS PREPARATION METHOD

DUCK TO PREPARE DUCK
25 pcs Duck cut in half, back bone out 1) Thaw duck and drain from blood.
2) Combine all ingredients for marinade in a large container.
MARINADE 3) Coat each duck with marinade and place in a large container and let marinade for 12 hours.
1 Qt Vegetable Oil 4) Once duck has been marinade, remove and place with the back side down on a sheet pan.
2 tbls Cinnamon ground 5) Once all duck is on a sheet pan, place in a 110 C degree oven and roast for 2.5 hours.
1/2 cup Cumin ground 6) After duck has been roasted for 2.5 hours, remove, cut in half, remove back bone, place back on
3 tbls Kosher Salt sheet pan and keep warm in holding temperature.
2 tbls Black Pepper Ground
2 Qt Orange Concentrate *****PLEASE NOTE: DUCK HAS TO BE ROASTED AT 110 C DEGREES FOR 2.5 HOURS!!!
DO NOT COOK DUCK FAST AT HIGH HEAT, COOK AT LOW HEAT FOR A LONG PERIOD!!!!

SAUCE TO PREPARE SAUCE

3 cups Brown Sugar 1) In a large tilting skillet on medium heat add brown sugar and melt until it starts to caramelize.
1 cups Rice Wine Vinegar Seasoned
4 Qt Duck Stock *** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
1/2 cup Orange Zest TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.
1 1/2 cup Corn Starch dissolves.
3 tbls Kosher Salt 3) Once sugar is dissolved, turn down heat, add demi glace, water, cinnamon sticks, salt, cayenne
2 ea. Cinnamon sticks pepper, grand Marnier, orange zest, orange juice and simmer on low heat for 10 minutes.
1 tsp. Cayenne pepper 4) After 10 minutes, whisk in the corn starch and thicken sauce and strain.
1 Qt Demi glace 5) Once sauce is thickened, turn off the heat, remove sauce, place in a bain-marie and keep warm
2 Cups Orange Concentrate in the steam table until needed.
8 oz. Grand Marnier
1 cups Water *** PLEASE DO NOT REDUCE THE SAUCE!!!!

VEGETABLES TO PREPARE VEGETABLES

8 lbs Green Beans blanched 1) Combine all the ingredients in a large container, mix well.
1 Qt Carrot julienne 2) Once ingredients are mixed well, divide in portions in to a hotel pan and cover with plastic wrap.
2 Qt Yellow Onions chopped fine 3) To cook vegetables, place covered hotel pan in the oven and steam for 3 minutes to cook.
1 cup Garlic Clove chopped fine 4) Remove and place directly on the hot line to serve.
4 oz. Olive Oil
3 tbls Kosher Salt
2 tbls Black Pepper ground

ROASTED POTATO TO PREPARE POTATO

50 lbs Idaho Potato 1) In a large bowl place potatoes add salt pepper, paprika and oil, tossed well.
1/2 Cup Paprika 2)Spread potatoes evenly on a sheet pan.
3 lbs Blended Oil 3) Once all potatoes are evenly spread, roast in oven for 45 minutes until potatoes are cooked and golden brown.
1/2 cup White Pepper 4)Removed potatoes from oven and placed on line for service.
1/2 cup Sea Salt

TO PLATE
1) Place a roasted potato off center of plate arrange vegetables next to potato.
2) Place duck in center of plate, spoon sauce over duck, garnish with orange slice and
serve hot!

Candied Orange Method for Candied Orange

Orange Slices 1) Slice the oranges paper thin, place on sil pat, sprinkle sugar on top and dry in pastry oven
Confectioner Sugar on low temperature until crispy.

Prepared by John Suley CD 7/11/2012

Menu Day 2
Roasted Colorado Rack of Lamb*
Served with Mashed Potatoes, Steamed Broccoli Florets, Glazed Baby Carrots and Rosemary Lamb Jus

Roasted Colorado Rack of Lamb*

Served with Mashed Potatoes, Steamed Broccoli Florets, Glazed Baby Carrots and Rosemary Lamb Jus
Gluten Free - No Sugar Added
CT# 1 EA. 50 EA INGREDIENTS PREPARATION METHOD
FILET TO PREPARE FILET
13 Pcs Lamb Rack Frozen (Thawed) 1) Season lamb racks with salt, pepper and sauté both sides on a griddle.
1/4 Cup Salt 2) Once lamb racks has been sautéed, place in blast chiller to cool.
1/4 Cup Black Pepper

LAMB CRUST TO PREPARE HERB CRUST

1 Qt Melted Butter 1) In a large food processor combine all the ingredients and mix until properly incorporated.
1 Cup Thyme Chopped 2) Once herb crust is mixed well, remove, set aside keep at room temperature to crust the lamb.
1 Cup Rosemary Chopped
1 Cup Parsley Chopped TO CRUST LAMB:
1/2 Cup Garlic Chopped 1) Using the seared lamb racks that has cooled down.
4 Qt Gluten Free Bread Crumbs Purchase 2) Combine Dijon mustard and egg yolk and mix well together.
3 Tbs Salt 3) Brush the back loin of the lamb with the Dijon egg mixture.
2 Cup Mustard Dijon 4) Once lamb has been brushed with the Dijon mustard, spread out the herb crust over the entire
15 ea. Egg Yolk Fresh
*** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.
TO COOK LAMB RACK:
1) Place lamb rack in combi oven on sheet pan and cook at 175 C degrees to desired temperature.
2) Once lamb has been cooked to desired temperature, remove, let rest under heat lamp before slicing.
3) Be careful when slicing the rack not to destroy the crust falling off the lamb.

MASHED POTATO (200 PORTIONS) TO PREPARE MASHED POTATO

50 lbs Idaho Potato 1) Steam peeled potatoes in combi oven until completely cooked.
8 Qt Heavy Cream 2) While potatoes are steaming, heat cream, garlic, butter, pepper, salt in tilting skillet.
1 cup Garlic pureed 3) Add cooked potatoes in large mixer with paddle and start to mix, while mixing add the hot cream
3 lbs Butter Salted to the potatoes and mix until completely incorporated.
1/2 cup White Pepper 4) Once mashed potatoes are mixed, stop, remove and place in hotel pan, cover with plastic
1/2 cup Sea Salt wrap and place on the steam table to keep hot.

VEGETALBES TO PREPARE VEGETABLES

5 Lbs Baby Carrots Cooked 1) Combine carrots with butter, onions, garlic, salt, pepper, cover and steam in covered hotel pan.
5 Lbs Broccoli Florets Blanched 2) Broccoli Florets is blanched, mixed with butter, garlic, onions, salt, pepper and steamed to re-heat.

LAMB JUS TO PREPARE LAMB JUS

SEE RECIPE See recipe from original lamb stock which is made with lamb bones, mirepoix and then reduced
after to a sauce consistency and thickened with cornstarch and seasoned with fresh rosemary.

PER SERVING INGREDIENTS TO PLATE

3 ea. Crusted Lamb Chops from recipe 1) Place a scoop of mashed potato on plate and vegetables next to it.
2 oz Mashed Potato from recipe 2) Slice lamb and place three lamb chops on plate
8 pc Broccoli Florets from recipe 3) Spoon sauce in front of lamb chops and serve hot.
4 pc Baby Carrot from recipe
2 oz Lamb Jus from recipe

Prepared by John Suley CD 7/11/2012

Menu Day 2
“Celebrity’s Signature” Beef Tournedo*
Medallion of Beef Tenderloin, Ragoût of Morel Mushrooms & Pearl Onions and Roasted Potatoes;
Served with Haricots Verts and Black Truffle Sauce

“Celebrity’s Signature” Beef Tournedo*

Medallion of Beef Tenderloin, Ragoût of Morel Mushrooms and Pearl Onions and Roasted Potatoes;
Served with Haricots Verts and Black Truffle Sauce
Gluten Free
CT#+A6 1 EA. 50 EA INGREDIENTS PREPARATION METHOD
FILET TO PREPARE FILET
30 lb Filet Mignon cleaned, trimmed 1) Season filet with salt and pepper right before grilling.
2 tbls Kosher Salt 2) Grill filets until completely caramelized, remove place on sheet pan and finish cooking in oven.
2 tbls Black Pepper ground

VEGETABLES TO PREPARE VEGETABLES

10 lb Green Beans blanched 1) Blanch green beans, shock and drain.
1 cup Yellow Onions chopped fine 2) In a large container combine all ingredients, mix well and then divide in to smaller batches in a
1 tbls Garlic Clove chopped fine hotel pan, cover with plastic wrap and set aside.
1 lb Butter Salted 3) To cook beans, and baby carrots, steam covered in oven for 3 minutes until hot and cooked, remove and
3 tbls Kosher Salt place in the steam table to keep warm.
2 tbls Black Pepper ground
10 lb Baby Carrots
ROASTED POTATO TO PREPARE POTATO
50 lbs Idaho Potato
1/2 Cup Paprika *** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
3 lbs Blended Oil TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.
1/2 cup White Pepper 4)Removed potatoes from oven and placed on line for service.
1/2 cup Sea Salt

Black Truffle Sauce TO PREPARE SAUCE

6 Qt Demi Glace 1)In a tilting skillet add blended oil and bring to medium heat, add shallot and cooked for five minutes.
1 Qt Red Wine 2) Once shallot is cooked add red wine and madeira.
1/2 Qt Madeira Wine 3)Reduced the wines by half volume.
1/2 Cup Blended Oil 4) Once wine has been reduced, add demi glace and let simmer for about three hours.
1 Qt Shallot Chopped 5)Season with salt and pepper and thicken with corn starch.
1 lbs Truffle Peelings Chopped 6)Finish the sauce with truffle peelings and brandy.
1 btl Brandy
2 cup Corn starch ****THIS SAUCE IS NOT REDUCE TO CONSISTENCY, BUT THICKENED WITH CORN STARCH!!
4 tbls Salt DO NOT USE ROUX!!!
3 tbls Pepper

MUSHROOM RAGOUT TO PREPARE MUSHROOM RAGOUT

1 Cup Blended Oil 1)In a tilting skillet add blended oil and bring to medium heat, add pearl onion and cooked for five minutes.
1 btl Balsamic Vinegar 2) Once onions are cooked add garlic and cooked for one minute, add madeira wine and reduced.
1/2 Cup Garlic Minced 3)Once wine is reduced add all the mushrooms, balsamic vinegar and cooked until mushroom are tender.
4 Qt Morel Mushroom 4) Add the demi glace, salt ,pepper and truffles and cooked until 90 percent of liquid is evaporated.
1 Qt Pearl Onions 5)Remove from heat and place on line for service, add all the herbs just before service
4 Qt Crimini Mushroom
3 Cup Madeira Wine
1/4 lbs Black Truffle
1 Cup Chives
1 Cup Chervil
4 Tbs Salt
3 Tbs White Pepper
2 Qt Demi Glace

BURGUNDY BRAISE SHALLOT TO PREPARE SHALLOT

4 Qt Red onion 1)In a tilting skillet add the red wine on medium high heat.
2 Qt Burgundy Red Wine 2) Add the red onions, salt and pepper and cooked until wine is evaporate and onions are soft.
4 Tbs Salt 3) Remove from skillet and place in a hotel pan.
3 Tbs White Pepper 4) Once all is done place on Bain Marie for service.
GARNISH TO PLATE
Parsley Chopped 1) Place two piece of potato on plate, place filet next to roast potato and sauce over the steak, top with Mushroom.
2) Place vegetables between the potatoes, garnish with parsley, burgundy braised shallot and serve hot.

Prepared by John Suley CD 7/11/2012

Menu Day 2
Vegetable Paella
Paella-Style Steamed Vegetable with Israeli Couscous and Cilantro Aioli Crostini

Vegetable Paella
Paella-Style Steamed Vegetables with Israeli Couscous and Cilantro Aioli Crostini
Vegetarian - No Sugar Added - Lactose Free
CT# 1 EA. 50 EA INGREDIENTS PREPARATION METHOD

5 lbs Israeli Cous Cous 1) In a tilting skillet add oil on medium heat, add onions and cooked until soft.
1 Qt Onion Chopped 2) Once Onion are cooked add garlic and cooked for two minutes.
1 Cup Garlic Chopped 3)Add cous cous ,turmeric and cumin and cooked for another five minutes.
1/2 Cup Blended Oil 4) Add vegetable stock Salt and pepper and let simmer until cous cous are cooked.
3 Tbs Turmeric 5) Once cous cous are done set aside on steam table for service.
2 Tbs Cumin
2 Qt Vegetable Stock
2 Bu. Cilantro
2 Tbs Salt
1 Tbs White Pepper

VEGETABLE TO PREPARE VEGETABLES

2 Qt Broccoli floret Blanched 1) In a tilting add oil and bring to medium high heat, add onions and cooked until soft.
2 Qt Cauliflower Blanched
2 Qt Carrots Diced Blanched *** BE CAREFUL WHEN SEASONING SALAD WITH SALT TO LONG AHEAD OF
2 Qt Celery Diced Blanched TIME, THE SALAD WILL BECOME VERY SOGGY, SEASON RIGHT BEFORE SERVICE.
2 Qt Red Peppers Diced
2 Qt Green Peppers Diced
2 Tbs Turmeric
3 Tbs Salt
2 Tbs Pepper
1/2 Cup Blended Oil

Aioli Crostini
French Baguette Sliced 1) Toast bread under salamander on both sides and spread aioli.
Cilantro Aioli See Recipe

To Plate
To Plate use a 4 inch ring place on plate and filled cous cous in remove the ring and arrange vegetables
around and topped with crostini.

Prepared by John Suley CD 7/11/2012