Megan T. Crosby



A Night Out on Bourbon StreetSeptember 28th, 20136:00 pmBOH Supervisor PacketTable of ContentsIntroductionMeet the Managers …………………………………………………………...……3Our Event ………………………………………………………………...…………4Packet Goal …………………………………………………………………………4Supervisor Expectations …………………………………………………………..4Menu InformationMenu as Presented to Guest ……………………………………………………...5Menu as Presented to Staff ………………………………………………………..6Images of Dishes …………………………………………………………………...8Special Meals ……………………………………………………………………….11Employee BreakfastCheck List …………………………………………………………………………..13Diagram .…..………………………………………………………………………..14Morning Shift (11:00am-2:00pm)Task List and Assignments ……………………………………………………….15Employee MealTask List …………………………………………………………………………….16Diagram …………………………………………………………………………….17Afternoon Shift (4:00pm-5:15pm)Task List and Assignments ………………………………………………...……..18Event (5:15pm-8:00pm)Satellite Kitchen Set Up …………………………………………………………...19Reception Task List and Assignments ………………………………………………………21Dinning 1st Corse ……………………………………………………………………………22Main Plate …………………………………………………………………………22Post ReceptionTask List and Assignments ………………………………………………………23Entertainment Meal ………………………………………………………………..24Clean Up (8:00pm- Close) …………………………………………...…………….25Recipes ……………………………………………………………………………….26Time Line ……………………………...…………………………………………….41Production Sheet …………………………………...……………………………....43Meet the ManagersReceptionCollin GravelyJessica LavoldDinningJoanna KimAvian TuBack of HouseChris BrownMegan Crosby(Main Contact)Our EventWelcome 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 GoalIn 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 ExpectationWe 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.Menu- As presented to guestReceptionBourbon Street ChickenLong grain white rice topped with a bite size piece of bourbon chickenCajun Pasta SaladA cold pasta salad served with bite size pieces of shrimp dressed with a honey Italian dressingBlack Eyed Pea CroquettesA deep fried black-eyed pea ball topped with sour creamVoodoo MojoVirgin Rum PunchVirgin Strawberry DaiquirisFrozen strawberry drinkDiningLouisiana Style GumboA traditional Louisiana Style Gumbo with shrimp, chicken, and sausage. Served with a cornbread muffinVegetable GumboA meatless gumbo made with vegetable stock and additional vegetables. Served with a cornbread muffinLouisiana Sunburst SaladA small salad of mixed greens with port soaked dried cranberries, sliced almonds, mandarin oranges, blue cheese and homemade Creole croutonsFrench Quarter Pork Osso BuccoA tender piece of pork shank served with a side of bacon kale and red beans and riceWellington LaneA 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 BeignetsA French pastry traditionally served on Bourbon Street served with your choice of an apple bourbon caramel sauce or a raspberry sauceMenu- As presented to staffItemDescription to StaffBourbon Street ChickenThis 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 SaladA 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 CroquettesMashed 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 MojoThis 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 DaiquirisThe 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 GumboA 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.Vegetarian GumboThis 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 SaladA 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 BuccoA 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 LaneThis 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 garnishSweet Tea/Unsweet TeaSweet iced tea will be available in pitchers available to guests on their tables as well as unsweet tea upon request. BeignetsSmall 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 FoodBourbon Street ChickenCajun Pasta Salad- served in small sliders62230000Black Bean Croquette- served as deep fried balls with a small fork and sour cream on top-23304530480000Reception BeverageVoodoo MojoDaiquirisDining FoodGumbo with Corn Bread Muffins- served in bouillon cupsVegetarian Gumbo- served in bouillon cups-24765030416500Louisiana Sunburst Salad with Corel Croutons- pictures is missing the croutonsPork Osso Bucco- picture is missing the red beans and riceWellington LanePost Reception FoodBeignetsBourbon Caramel Sauce- served in small metal bowlsRaspberry Sauce- served in small metal bowls62230-571500Special MealsCam Cu-CinnamonGumboSpecial Salad DressingPork Osso BucoChristen Crosby- KidsSoupFruit SaladPork with plain riceMadeline Neagle- Shell FishVeg GumboLouisiana SaladPork Osso BucoAdvised not to consume pasta saladJoe Neagle- SpiceVeg GumboSpecial Salad- Ice burg, tomatoes, plane croutonsPork Osso BucoSandy Mathern- PorkVeg GumboLouisiana SaladVeg EntreeKristen Dulaney- CoconutNormal MealAdvised not to consume voodoo mojoStephanie La- PeanutsNormal MealRachel Lee- NutsGumboSpecial Salad- No almondsPork Osso BuccoLauren Desrosiers- CarrotsGumboLouisiana SaladWellington LaneJacob Kim- CarrotsGumboLouisiana SaladWellington LaneLauren Moretti- VegetarianVeg GumboLouisiana SaladWellington LaneGina Vogen- SeafoodVeg GumboLouisiana SaladPork Osso BucoAdvised not to consume pasta saladAndria Song- WatermelonNormal MealRobert Kim- FruitGumboSpecial Salad- No OrangesPork Osso BucoAdvised not to consume Raspberry SauceEmployee BreakfastSet 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, DiningClean 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 trashEmployee Breakfast Diagram0251460365760020802608 ft8 ft274320020802608 ft8 ft171450020802608 ft8 ft68580020802608 ft8 ft26289008229608 ft8 ft1600200822960Buffet- 8ft0Buffet- 8ftBall Room C2171700-800735Check In Table0Check In Table3657600-1829435Rec- 8 ftRec- 8 ft2743200-1829435Dine/Rec-8 ftDine/Rec-8 ft1714500-1829435Dinning- 8 ftDinning- 8 ft685800-1829435BOH- 8 ftBOH- 8 ftBuffet Set Up045720Napkins and SilverwarePlatesHot FoodBeaglesCream CheeseDrinksDirection of Double Side BuffetNapkins and SilverwarePlatesHot FoodBeaglesCream CheeseDrinksDirection of Double Side BuffetMorning Task Listwith AssignmentsGumbo (2- (a little over 2 hours cooking time) (veg) (about 35 min cooking time)Follow recipe for gumbo using tilt skilletOn veg gumbo, more cornstarch may be needed for consistency purposes. Should be fairly thickSalad (3-Pull everything and start plating saladFollow recipe for croutons and bake. Allow them to cool 100% before plating on saladSalads being dressed in satellite kitchen by 6:30 PMCroutons (1-Follow recipe for croutonsAllow time to cool completely before platingRed 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)RiceCover the bottom of a hotel pan with rice until you can’t see the bottom.Add water until the rice is just barely coveredWhisk the rice so there aren’t clumps of ricePlace in steam box for 25-30 minFluff with spoon once done and taste to ensure qualityVoodoo Mojo (2-Follow Recipe and place in at least 2 AV and place in the fridgeDO NOT add carbonated soda until right before receptionMake sure they are closed and not leakingEmployee MealSet 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 1-8Clean 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 in Take out trashEmployee Meal Diagram43434003623310Rec- 8 ftRec- 8 ft434340025946108 ft8 ft434340015659108 ft8 ft13716002937510Service Team 500Service Team 530289502937510Service Team 600Service Team 613716003623310Service Team 700Service Team 713716001623060Service Team 100Service Team 130289501623060Service Team 200Service Team 213716002251710Service Team 300Service Team 330289502251710Service Team 400Service Team 41714500822960Buffet- 8ft0Buffet- 8ft27432008229608 ft8 ft17145016230608 ft8 ft025146000Ball Room C2286000-568325Check In Table0Check In Table3028950-1311275Service Team 800Service Team 8171450-1311275BOH- 8 ftBOH- 8 ft171450-23399758 ft08 ftBuffet Set Up045720Napkins and SilverwareNapkins and Silverware468630045720DrinksDrinks4572001828802286009207529718009144044577009144051435009144034290000Mac and Cheese0Mac and Cheese125730038100019812000Hot DogsHot Dogs308610011430034290011430080010001600200141605308610023495480060023495102870023495148590073025Salad w/ Dressing00Salad w/ Dressing274320069215CondimentsCondiments57150069215PlatesPlates457200114935Direction of Double Side BuffetDirection of Double Side BuffetAfternoon Task Listw/ AssignmentsKale- MaddieFollow recipe and make sure pan is hotDO NOT LET BURN, contains brown sugar which will taste really burntBourbon St Chicken (2-Follow recipe, just make sure sauces are getting warmed back upA 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 sauceCajun Pasta Salad (2-Cajun pasta salad will be completely finishedRequires plate up: going to use small boats which are to be filled with the pasta saladBlack-Eyed Pea Croquettes (2-Follow Recipe, Make sure oil is preheated to correct temperatureThey 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 creamPork Osso Bucco- MeganWill need to be reheated after cooking all night long at 200-250 degree, but will be fully cookedWill be plated with some kale and red bean and rice mixtureBeignets (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 beginMake sure sauces are warm4 bowls of each sauce neededa 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 hotboxButter/Drinks (2-Cut butter into individual portions (1/2 tablespoon)Pull drinks, add soda to voodoo mojoSauce (1-Heat sauces for bourbon st chicken and beignetsVeg Wellington- ChrisTake veg wellington out of fridgePlace on sheet tray with parchment paperMake egg wash with an egg or two and a splash of waterBrush over wellingtonsWill take less than 30 min cook time. Bake until golden brown.Satellite KitchenRECEPTIONMaterials to gather:1 box Med Gloves1 box Large GlovesTrash Can6 rags Container for dirty spoonsExtra passing traysTablecloths Ballroom B-10287001238258 ftHot BoxFridge8 ftHot BoxFridgeShould be rolled back into Ballroom C before guest enter the ballroomMAIN SATELLIETMaterials to Gather1 box Med Gloves1 box Large GlovesTrash Can6 ragsSaucers for GumboSalad DressingSmall Cart for dishes/ plate covers-11430092710Service FlowBussing FlowHot BoxHot Box8 ft8 ft8 ft8 ft8 ft8 ft8 ftHot BoxHot Box or Speed Rack being usedBev Station8 ftHot BoxArea for Post Reception Satellite, Table from Receptions SatelliteService FlowBussing FlowHot BoxHot Box8 ft8 ft8 ft8 ft8 ft8 ft8 ftHot BoxHot Box or Speed Rack being usedBev Station8 ftHot BoxArea for Post Reception Satellite, Table from Receptions SatelliteTablecloths (cloth and plastic)Ballroom CDinning Task Listw/ AssignmentsGumbo/ Veg Gumbo- 5 people~Plate at 6:00pm in main kitchen and Place in Hot Box to go to satellite at 6:15pmSalad- All Satellite~Roll into satellite at 6:20pm so they are ready to be dressed at 6:30pm~Roll Soup hot box back into kitchenMain 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 plate228600139065PlatesKaleDirection of Double Sided PlatingRed BeansPorkSauceCoversPlatesKaleDirection of Double Sided PlatingRed BeansPorkSauceCoversMain Plating228600438150PlatesVeg KaleDirection of Single Sided PlatingWellingtonSauceCoversRed pepper CooliePlatesVeg KaleDirection of Single Sided PlatingWellingtonSauceCoversRed pepper CoolieVeg PlatingPost Reception Task Listw/ AssignmentsBeignets-Plate on skinny silver trays (making sure that you start with at least 4)Dust the top with powdered sugar before serving to guestsSauces-Make sure they are warmPlate in small silver bowls (making sure that you have four of each sauce)Get serving spoons to go with themEntertainment MealMaterials to GatherSilverware 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 beverageClean Up Check ListTilt 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 organizedRecipesReceptionBlack Eyed Pea CroquettesIngredientsYield: 31045 cans15 ounce cans black-eyed peas45 eggsEggs, lightly beaten22 cupsFinely chopped Onions11 cupFinely chopped bell peppers11 cupSelf rising flour5 ? tablespoonPepper1 cup Salt3 2/3 tablespoonRed Pepper Flakes5 ? teaspoonGarlic Powder22 ozSour Cream2 cupsMilk (might need more depending on thickness)DirectionsSlightly mash bean in mixing bowlCombine all other ingredients until well blendedUsing 24 size scoop, drop balls into deep fryers for around 5 minutesDrain on paper towels in a hotel pan, place into hot box until platingWisk Sour Cream and some Milk together to make the mixture a little runny, then place in squeeze bottles and in the fridge until platingBourbon Street ChickenIngredientsYield: 31010 lbsChicken Breasts5 tablespoonOlive Oil5 cloveGarlic, crushed1 ? teaspoonGinger2 ? teaspoonRed Pepper Flakes1 ? cupApple Juice1 2/3 cupBrown Sugar2/3 cupKetchup5 tablespoonCider Vinegar2 ? cupWater1 2/3 cupSoy Sauce5 tablespoonCornstarch2 lbsRiceDirectionsHeat oil in the tilt skilletAdd chicken pieces and cook until lightly brownedRemove chickenAdd remaining ingredients, heating over medium heat until well blended and dissolvedAdd chicken and bring to a hard boilReduce heat and simmer for 20 minutes uncoveredWhile the mix is simmering, place 1 table poon of rice into each white spoonServed one piece of chicken on each spoon and place in the hotbox to go out on trays to action stationBourbon Street Chicken Medium SauceIngredientsYield: 80 oz1 cloveGarlic, Crushed1/8 teaspoonGinger? teaspoonRed Pepper Flakes1/8 cupApple Juice1/3 cupBrown Sugar1 tablespoonKetchup? tablespoonCider Vinegar? cupWater1/8 cupSoy Sauce? tablespoonCornstarchDirectionsAdd ingredients, heating over medium heat, to a saucepan and heat until well blended and dissolved.Bring to a hard boil then reduce heat and simmer for 20 minutes uncovered.Bourbon Street Chicken Hot SauceIngredientsYield: 80 oz1 cloveGarlic, Crushed1/8 teaspoonGinger? teaspoonRed Pepper Flakes1/8 cupApple Juice1/3 cupBrown Sugar1 tablespoonKetchup? tablespoonCider Vinegar? cupWater1/8 cupSoy Sauce? tablespoonCornstarch1 teaspoonSriracha SauceDirectionsAdd ingredients, heating over medium heat, to a saucepan and heat until well blended and dissolved.Bring to a hard boil then reduce heat and simmer for 20 minutes uncovered.Cajun Pasta SaladIngredientsYield: 15562 ozSmall Shrimp, cooked62 ozTwist Pasta- cooked2 cup Green Onion- chopped2 cup Celery- minced2 cup Red Bell Pepper- chopped2 cup Yellow Bell Pepper- chopped2 teaspoon Dill Weed- Chopped3 3/4 cupsHoney Italian Dressing3 3/4tablespoon Creole SeasoningDirectionsIn a large bowl, combine all ingredients and mix wellApply Honey Italian Dressing to taste and refrigerateHoney Italian DressingIngredientsYield: 4 cups4 cupsItalian Dressing5 tablespoonsHoneyDirectionsWisk ingredients together.Place in the fridge to chillDaiquirisIngredientsYield: 320 oz2/3 gallonDaiquiri Mix2 ? gallonWater2 ? gallonWhipped CreamDirections1. Add the mix and water to the two drums in the machineVoo Doo MojoIngredientsYield: 1554 1/3 galPineapple Juice1 ? galOrange Juice2 1/3 ltCoconut Milk37 ? ozGrenadine Syrup1 ? galLemon Lime Soda6 ? tablespoonLemon Juice6 ? ablespoonLime Juice64 ozCherries, in juiceDirections1. Combine all ingredients and chill before servingDinningCorn Bread MuffinsIngredientsYield: 15513 cupAll-purpose flour13 cupCornmeal4 ? tablespoonSalt1 cupBaking powder4 ? cupSugar13Eggs16 ? cupMilk22. ? ozVegetable Shortening155Butter SlicesDirectionsCombine ingredients in a large bowl, then mix using a beater (no longer than 1 minutes)Pour into large muffin cupsBake for 8 minutes at 350 degrees FGumboIngredientsYield: 14530.59 ozChicken Breast3.4 tablespoonSalt3.4 tablespoonPepper? cupVegetable Oil3 ? poundSmoked Sausage1 ? cupAll-purpose flour1 cupMargarine3 ? Onion, chopped27 cloves Garlic, minced3 ? Bell Pepper, chopped10 ? stalksCelery, chopped? cupWorcestershire sauce? ozParsley, fresh13 ? cupsHot Water17Beef Bouillon Cubes3 ? - 14 oz canStewed Tomatoes, with Juice13 ? Green Onions, sliced2 poundSmall Shrimp, cookedDirectionsSeason chicken with salt and pepper. Heat the oil in a large soup pot over medium-high heat.Cook the chicken until browned on both sides and remove.Add the sausage and cook until browned, and then remove.Sprinkle the flour over the oil, add ? cup of margin and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux coolReturn the pot to low heat and melt the remaining marginAdd the onions, garlic, green pepper, and celery and cook for 10 minutesAdd Worcestershire sauce, salt and pepper, to taste and the ? bunch parsley.Cook, stirring frequently, for 10 minutes.Add hot water and bouillon cubes, whisking constantly. Add the chicken and sausage.Bring to a boil, then reduce the heat, cover and simmer for 45 minutes.Add tomatoes, cover and simmer for 1 hour.Just before plating add the green onions, shrimp, and chopped parsley.Veg GumboIngredientsYield: 10? tablespoonOlive Oil? Onions, diced? Bell pepper, diced1.5 stalksCelery, sliced1.5 clovesGarlic, minced1.5 cupsVegetable Broth1.5 cupsWater7 ozTomatoes, canned/diced? Zucchini? teaspoonDried Thyme? teaspoonSalt? teaspoonCornstarch? teaspoonPepper1/8 teaspoonTabascoDirectionsSautee the onions, bell peppers, celery, and garlic in olive oil over medium heat in a large soup pot. Allow to cool for about five minutesAdd the remaining ingredient and bring to a low simmer.Cover partially, and cook for 30 minutes, stirring occasionally.Louisiana Sunburst SaladIngredientsYield: 155155 ozLettuce Mix12.92 ozDried Cranberries12.92 ozAlmonds, sliced/toasted6.46 tspGround Cinnamon6.46ozVegetable Oil3.23 teaspoonSalt3.23 teaspoonPepper12.92 ozBlue Cheese12.92 ozRuby Port Wine12.92 ozRaspberry Vinegar6.46 ozSugar6.46 ozWater1.61 teaspoonTabasco465 eachCreole Croutons192.75 ozMadrid Orange slicesDirections:Soak the cranberries overnight in the port wine.In a large mixing bowl add water, vinegar, Tabasco and cinnamon. Wisk until emulsified.Heat dressing over medium heat until cinnamon is dissolved, season with salt and pepperBuild salads with lettuce, crumbled cheese, cranberries, almonds, mandarin oranges, and croutons. Dressed in satellite.Creole CroutonsIngredientsYield: 46531 cupsBread, cubes2 58 cupOlive Oil1.93 cupsCreole seasoningDirectionsToss the cubes of stale bread with the olive oil and Creole seasoningSpread in a single layer on a baking sheetBack until golden brown, about 4-5 minutesPork Osso BucoIngredientsYield: 160 (plate 145)160Pork Shanks, bone in10 cupAll-purpose flour10 cupButter80 clovesGarlic, crushed40 largeOnion, chopped40 largeCarrot, chopped26.67 cupDry White Wine26.67 cupBeef Stock40- 14.5 ozTomatoes, canned/diced6 2/3 tablespoonSalt6 2/3 tablespoonPepper20 cupParsley, fresh40 cloveGarlic, minced40 wholeLemon ZestDirectionsDust the pork shanks lightly with flour. Melt the butter in a large skillet over medium to med-high heat.Add the pork, cook until browned on the outside. Remove to a bowl and keep warm.Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender.Return pork to the pan and mx in the carrots and wine. simmer for 10 minutes.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.In a small bowl, mix together parsley, 1 clove of garlic and lemon zest. Mix into pork just before service.Kale with BaconIngredientsYield: 16040 lbsKale, chiffonade9.69 lbsBrown Sugar240 ozRed Wine Vinegar5 lbsBacon, choppedDirectionsPlace cut kale into a screaming hot panAdd red wine vinegar, bacon and brown sugar, Cook until tenderVegetarian KaleIngredientsYield: 1040 ozKale, chiffonade1 ? cupBrown Sugar1.88 cupRed Wine VinegarDirectionsPlace cut kale into a screaming hot panAdd red wine vinegar and brown sugar, Cook until tenderRed Beans and RiceIngredientsYield: 15510.33 tablespoonVegetable Oil5.17 cupOnion, chopped2.58 cupBell Pepper, chopped2.58 cupCelery, chopped5.17 teaspoonSalt2.58 teaspoonCayenne Pepper1.29 teaspoonPepper5.17 teaspoonDried Thyme10.33Bay Leaves5.17 poundRed Beans0.97 cupGarlic, Chopped46.5 cupsWater2.58 cupRiceDirectionsHeat oil in a large saucepan over medium- high heat. Sautee the onions, bell peppers, celery, salt, cayenne, black peppers and thyme for about 5 minutesAdd 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.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.Remove the bay leaves and serve over rice.Wellington LaneIngredientsYield: 105 cupAcorn Squash, chopped3.33 cupAsparagus, chopped5 cupsZucchini, large dice3.33 cupOnion, medium dice3.75 cupMushrooms, quartered/ no stem10 clovesGarlic10 sprigsRosemary16.5 sprigsThyme10 leavesSage2.66 tablespoonButterSalt and Pepper to taste5 tablespoonSugar in the RawCajun Seasoning to taste1 jarSundried tomato6.66 tablespoonParmesan2EggsDirectionsIn 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 minutesAdd zucchini, onion, mushroom, and garlic. Simmer for three minutes and add herbsTo make paste blend tomatoes and Cajun seasoning to tasteUnroll Puff Pastry sheets, apply tomato paste to the surface and then add vegetable mixture, top with cheese.Egg wash the top and bake in 400 degree oven for 30 minutesSweet TeaIngredientsYield: 31020 gallonTea, brewed14.5 lbsSugarDirections1. Brew Tea, add sugar and serve over ice.Post ReceptionBeignetsIngredientsYield: 46515.5 cupWater5.17 cupSugar10.33 envelopeActive Dry Yeast20.67Eggs12.92 teaspoonSalt10.33 cupEvaporated Milk72.33 cupsBread Flour2.58 cupVegetable Shortening31 cupsConfectioner’s SugarDirectionsMix water, sugar, and yeast in a large bowl and let sit for 10 minutes.In another bowl, beat the eggs, salt, and evaporated milk together.Mix egg mixture to the yeast mixture.Add 3 cups of flour to the yeast mixture and sit to combine. Add shortening and continue to stir while adding the remaining flourRemove dough from the bowl, place on a lightly floured surface and kneed until smoothSpray large bowl with non stick spray, put dough into the bowl and cover to rise for 2 hoursPreheat oil in a deep fryer to 350 degrees F. Place confectioners sugar in a bag set aside.Roll dough out about ? inch thickness and cut into 1-inch squares.Deep fry, flipping constantly, until they become a golden color, drain for a few seconds and then toss them in the confectioners sugarBourbon Caramel SauceIngredientsYield: 1553.23 cupsApple Juice3.23 cupsSugar2.15 eachCinnamon Sticks1.08 teaspoonWhole Cloves0.54 cupBourbon1.08 lbButterDirectionsBring juice to a boil with sugar, cinnamon, and cloves.Cook at a boil until reduced by halfAdd bourbon and cook till syrupStrain out cloves and cinnamon sticksWisk in butterRaspberry SauceIngredientsYield: 15512.29 ozFrozen Raspberries0.65 cupCurrent Jelly1.29 tablespoonCornstarch1.29 tablespoonButter0.97 cupOrange JuiceDirectionsIn a medium saucepan, mix ? cup of the raspberries with the jelly and bring to a boil over med-high heat.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.Remove the pan from the heat and stir in the butterCool berry mixture, then stir in the orange juice and refrigerate until chilled.Time LineWednesday, September 25thBring Food in SPEV kitchen, organized by recipeThursday, September 26thChop all vegetables, ensuring there is enough for each recipeMake sauces for reception, post reception.Cube Bread for croutonsFriday, September 27th (3 pm- 8pm)Make Pork to cook over nightSoak Cranberries for saladPull all dishesMake Pasta SaladMake TeaSaturday, September 28th 8:30 am- Managers Arrive9:30 am- Supervisors Arrive10:00am- Walk through10:30am- Employee Breakfast11:00am- Manager Introduction and Kitchen Tour11:30am- Start cooking Gumbo12:00pm- Plate Salad and start Red Beans and Rice12:15pm- Cook Croutons1:00pm- Make reception drinks2:00pm- Employee Break3:30pm- Employee Meal3:45pm- Start Cooking Chicken for Bourbon Street Chicken and Make the mix for the Black Bean Croquettes, frying them as soon as the mix is done4:00pm- Managers Introduction and Kitchen Tour4:45pm- Steam sauces5:00pm- Plate all reception foods and add soda to Voo Doo Mojo5:30pm- Move all reception food to satellite kitchen5:30pm- Place corn bread muffins in warmer in baskets5:45pm- Set all of Reception6:00pm- Plate Gumbo6:15pm- Main Entrée Plate up begins, coffee to post reception6:30pm- 1st course to Satellite, Start plating salads in Satellite6:45pm- Begin frying Beignet7:00pm- Main entrée to satellite, steam post reception sauces7:15pm- Reception food to satellite and set7:45pm- Post Reception beginsProduction SheetReceptionExpected YieldProducedLeftBourbon Street ChickenCajun Pasta SaladBlack bean CroquetsDinningExpected YieldProducedLeftGumboVeg GumboCorn Bread MuffinLouisiana Sunburst SaladPork Osso BucoWellingtonPost ReceptionExpected YieldProducedLeftBeignets ................
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