Chef to Chef Menu. Dessert Peanut Butter & Jelly Panna Cotta Goat milk Panna Cotta, Red Wine Muscadine Grape Jelly and Peanut Dust

Transcription

1 Chef to Chef Menu Soup and Salad Appetizer Vertical Tasting of a White Bean and Pumpkin Cappuccino with Arugula, Endive and Crispy Chickpeas, Gluten Free Pita Bread Croutons Soup: thickened with a heat treated starch GMO Free, Gluten Free Topping: - Ginger, Maple Foam and Toasted Pumpkin Seeds Salad: - Ruby Red Grapefruit Dressing for the salad topped with Gorgonzola Main Course Savory Chicken Breast Stuffed with Wild Mushrooms and Vegetables with Celeriac Sauce Roasted Heirloom Beets with a Citrus Honey Glaze Broccoli Slaw tossed in a Yogurt Dressing Warm Yukon Gold & Sweet Potato Salad Dessert Peanut Butter & Jelly Panna Cotta Goat milk Panna Cotta, Red Wine Muscadine Grape Jelly and Peanut Dust

2 Chef To Chef Recipe / Prep Index Items to Prep - Amount to Prep Items Amount to Prep Pumpkin Bisque Maple Ginger Foam Salad Mix - Arugula Blend Grape Fruit Dressing Vegetable Stuffing for Chicken Celeriac Sauce Citrus Honey Beet Glaze Broccoli Slaw - dressing to Slaw Ratio Yogurt Dressing for Slaw Potato Salad - main course Dessert Prep Goat Milk Panna Cotta Wine Jelly Peanut Dust Whip Cream Other Notes: Items Set Up Prep - Items Chicken - Stuffed - Cooked Crisp Chick Peas Pita Bread Croutons Pumpkin Seeds - toasted Beet Preparation Garnish Prep: Sweet Potato Medallion for Potato Salad Chopped Parsley Grape Fruit Sections Kale Leaf under-liner for the Beets Other Ingredients: Gorgonzola crumbled- Salad Orange Zest - Beets Specialty Equipment Digital Scales Immersion Blender Thermo Circulators ISI Canisters Squeeze Bottles Special Ingredients highlighted in inventory- Novation 53 Xanthan Gum Low Sugar Pectin Tapioca Malto dextrin QimiQ Sauce Base QimiQ Classic Egg White Solids Hi-whip Activa Powder

3 White Bean Pumpkin Bisque High fiiber, reduced salt, low in saturated fat, lowcalorie, nutrient-dense Scale to 8 Lbs. Yield Number of 6 oz. Servings 21 Portions Pumpkin, puree Libby % White Beans, canned % Oil blend % Onions, minced % Garlic, minced % Coriander, ground.47..4% Cumin, ground.16..1% Madras Curry Powder % Vegetable Stock % Sauce Base, QimiQ % Agave Nectar, light % Kosher Salt % Novation Starch % Total Other Soup Prep - NOTE: Pumpkin Seeds - Foam - Parsley Garnish 1. Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. 2. Stir in curry powder, coriander, cumin; cook for 1 minute. Add the white beans and agave nectar. 3. Add the vegetable stock; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 1 minutes to develop flavors. 4. Stir in pumpkin; cook, stirring occasionally, for 5 minutes or until heated through. Combine the starch with the sauce base and add the salt. 5. Use an immersion blender or food processor (in batches, if necessary); cover. Blend until creamy. Allow to cool to room temperature, place in a storage container for reheating to serve. SERVE: 6 ounce portion with.5 ounce of Maple Ginger foam (see Plate Build recipe) CQCP - Critical Quality Control Points

4 Maple Ginger Foam Low in saturated fat, low-calorie Scale to 2.5 Lbs. Yield Number of.5 oz. Servings 8 Portions Sauce Base, QimiQ % Maple Syrup % Crystalized Ginger, minced % Kosher Salt.35..9% Water % Hi-Whip Egg White Solids % Equipment Needed: ISI Canister & C2 Cartridges Total Combine the sauce base, maple syrup, ginger and Kosher Salt together in a sauce pan. 2. Place the sauce pan mixture on the stove top over medium heat until it just reaches a simmer. Remove and allow this to cool to room temperature. 3. Separately, combine the egg white Hi-whip solids with warm tap water (1 F) and mix it to blend. Avoid too much aeration. 4. Add the egg solid and water blend to the sauce base mixture. Mix this well and strain out the ginger through a fine sieve. 5. While warm, place this into an ISI thermol canister and charge with 1-2 C2 charge cartridges. Reserve this just before service to garnish the soup.

5 Reduced salt, reduced sugar, reduced saturated fat Ruby Red Grapefruit Dressing Yield Number of 1 oz. Servings 16 Portions Ruby Red Grapefruit Juice % Pomegranate Juice % Red Wine Vinegar % Raspberry Vinegar % Water % Crushed Garlic, fine % Pepper Medley, McCormick, crushed % Italian Seasoning, McCormick.13..8% Granulated Sugar % Sour Cream, Low-Fat % Salt % Xanthan Gum % Total Blend the gum with the dry ingredients. 2. Mix the grapefruit juice, vinegars, and water together. With an immersion blender on medium to low shear blend the gum mixture into the liquid until it begins to thicken. Minimize aeration of the dressing as it will cause undesireable texture. 3. Continue to blend in the additional ingredients into the gum/liquid mixture until the ingredients have been evenly dispersed and the mixture begins to thicken. 4. Chill until ready for use. Place in a squeeze bottle for service. Allow the dressing to sit for a minimum of an hour to reach full hydration. Whisk only after fully blended; minimize mixing too much air into the dressing as it will have an unpleasant texture. CQCP - Critical Quality Control Points > Mix with immersion blender at medium to low settings > Avoid blending too much air into the dressing > Finished dressing will have a velvety and creamy texture with the thickness and creaminess of a Ranch Dressing

6 Arugula (Rocket) Blend Very Low-Calorie, no saturated fat, salt or sugar Yield Number of 1.5 oz. Servings 1.7 Portions Arugula (Rocket Lettuce) % Spring Mix % Belgian Endive, chiffonade % Other Salad Prep- NOTE: Chick Peas - Gorgonzola - Pita Croutons - Grape Fruit Sections - Total Prepare the endive and toss in lemon juice just to coat it. Allow it to set for 15-3 minutes and drain it well. 2. Combine all the ingredients together cover and reserve cold for service. Critical Control/Quality Assurance Points * Cover label and date * Minimize cross contamination by cleaning and sanitizing thoroughly after handling raw PHF's * Handle all ready to eat foods with appropriate untensil, deli paper, or approved gloves.

7 Vegetable Stuffing - For Chicken High in fiber, low sodium, low in saturated fat, high in mono-unsaturated fat, nutrientdense, low-calorie Yield Number of 1.25 oz. Servings 12.8 Portions Portabella Mushrooms, cleaned % White Mushrooms, cleaned % Oyster Mushroom, cleaned sliced % Red Pepper, brunoise % Green Pepper, brunoise % Onions, burnoise % Celery, brunoise % Carrots, brunoise % Garlic, minced % Parmesan Cheese, grated % Red Wine, Cabernet cooking % Kosher Salt % Black Pepper, table grind.7..4% Grapeseed Oil % Vegetable Stock % Parsley, minced % Potato, mashed dry flakes % Total Prepare the vegetables accordingly. Place the portobella and white mushrooms in the Robot Coupe food processor. Remove and hold for cooking. 2. Cut the peppers, onion, celery and carrot into 1/4" dice. 3. Place saute pan on the stove top on high heat. Heat the grapeseed oil and once hot, add vegetables and cook them until tender. Remove them from the pan and reserve. Add the mushrooms; 3/4 of the way cooking, add thee sliced oyster mushrooms and cookluntil dry. 4. Add the red wine and reduce by half. Add the vegetable stock and reduce this by half. Add all the remaining ingredients except for the parsley. Add the cheese, salt, pepper and potato flakes to bind the mixture. If your mixture is not tight like mashed potatoes, add more potato flakes. 5. Fold in the parsley and spread onto a sheet pan. Put in refrigerator until completely cool. Critical Control/Quality Assurance Points * Cover label and date * Minimize cross contamination by cleaning and sanitizing thoroughly after handling raw PHF's * Handle all ready to eat foods with appropriate untensil, deli paper, or approved gloves.

8 Celriac Sauce High Fiber, low in saturated fat, low calorie Yield Number of 2 oz. Servings 8 Portions Celeriac (Celery Root), cleaned, diced % Celery, cleaned, diced % Onion, diced % Vegetable Stock % Celery Seed % Sauce Base, QimiQ % Novation Starch % Total Clean and dice vegetables and place into a sauce pan. Cover with the stock and bring to a simmer to extract the celery flavor into the broth. This should take about 2-3 minutes. 2. Once the flavor is extracted, strain away half of the celeriac and vegetables. With an immersion blender or in the blender, completely puree the stock into a smooth and silky mixture. 3. Combine the sauce base with the starch and add this to the sauce. Blend well. Strain through a fine sieve, add the celery seed and season if necessary with salt & pepper. Reserve for service. Critical Control/Quality Assurance Points * Cover label and date * Minimize cross contamination by cleaning and sanitizing thoroughly after handling raw PHF's * Handle all ready to eat foods with appropriate untensil, deli paper, or approved gloves.

9 Beet Glaze Low added sugar; nutrient-dense Yield Number of.5 oz. Servings 32 Portions Beet Juice, after cooking % Sugar % Honey % Orange Juice % Lemon Juice, concentrate % Lime Juice, concentrate % Apple Cider Vinegar % Novation Starch % Total Prepare the beets by peeling and cutting them into wedges according to the size of the beet. Place them into an appropriate cooking pot and just cover them with water. Cook them on a medium to high heat until they are al dente. Remove and cool. 2. Reserve the beet cooking liquid. Reduce if necessary to get to what you need to make the glaze. 3. Combine all the ingredient in a pot and bring to a simmer for 3-4 minute until it is medium thickness. Reserve this glaze for coating the beets for service. Critical Control/Quality Assurance Points * Cover label and date * Minimize cross contamination by cleaning and sanitizing thoroughly after handling raw PHF's * Handle all ready to eat foods with appropriate untensil, deli paper, or approved gloves.

10 Glazed Beet Preparation High Fiber, Nutrient- Dense, High in Mono- Unsaturated Fat, No Saturated Fat, Reduced Sodium Yield Number of.5 oz. Servings 32 Portions Beets, red and yellow, peeled and cut into 1/6ths, cooked (liquid reserved for glazesee Beet Glaze) % Beet Glaze % Grapeseed Oil % Salt, Kosher % Black Pepper, table grind % Total Special Prep - Kale Leaves 1. For service, toss the cooked, cooled red and yellow beets separatly with the oil, salt & pepper. 2. Place beets on a sheet pan and heat them in a 35 F oven until hot. While cooking, heat the glaze in sauce pans. Remove the hot beets from the oven and toss them in the glaze to be ready for service. Critical Control/Quality Assurance Points * Cover label and date * Minimize cross contamination by cleaning and sanitizing thoroughly after handling raw PHF's * Handle all ready to eat foods with appropriate untensil, deli paper, or approved gloves.

11 Citrus Yogurt Dressing - for Broccoli Slaw Reduced Saturated Fat, Reduced Sodium Yield Number of 1 oz. Servings 16 Portions Mayonnaise, light % Dijon mustard, grey poupon % Yogurt, plain Greek % Orange Juice % Sugar % Apple Cider Vinegar % Kosher Salt % Black Pepper, table grind.2..1% Total Gather all the ingredients and get a large mixing bowl. 2. Properly measure each ingredient. Add them into the mixing bowl. 3. Whisk together the mixture. 4. Refrigerate the sauce in a proper container and label it. Prepare the Broccoli Carrot Slaw build by mixing it 85 / 15 slaw mix to dressing Critical Control/Quality Assurance Points * Cover label and date * Minimize cross contamination by cleaning and sanitizing thoroughly after handling raw PHF's * Handle all ready to eat foods with appropriate untensil, deli paper, or approved gloves.

12 Broccoli Slaw High Fiber, Low in Saturated Fat, Low- Calorie, Nutrient-Dense Yield Number of 2 oz. Servings 8 Portions Broccoli Slaw Mix % Citrus Yogurt Dressing % Parsley, chopped fine.14..9% Total Mix the slaw with the dressing one hour prior to service. Hold cold until ready to serve. Mix in the parsley for color just before service. Critical Control/Quality Assurance Points * Cover label and date * Minimize cross contamination by cleaning and sanitizing thoroughly after handling raw PHF's * Handle all ready to eat foods with appropriate untensil, deli paper, or approved gloves.

13 Yukon Gold & Sweet Potato Salad High Fiber, Nutrient-Dense Other Potato Prep- NOTE: Prepare 1 oz. Sweet Potato disk to underline Yield Number of 2 oz. Servings 8. Portions Sweet Potatoes, peel cleaned small dice % Yukon Gold, peel cleaned small dice % Grapeseed Oil % Champagne Vinegar % Rice Wine Vinegar, Marukan light % Garlic, minced % Scallion, shaved % Dijon Mustard, Grey Poupon % Salt & Pepper to taste...% Prepare Potato Disk to underline Total Peel the potatoes, cut them 1/4" dice and cook them to al dente in water. Remove and reserve. 2. Combine the remaining ingredients except the scallions together to make the dressing. Mix with the potatoes. Note: mix the scallions just before service. 3. Taste and adjust salt & pepper. Critical Control/Quality Assurance Points * Cover label and date * Minimize cross contamination by cleaning and sanitizing thoroughly after handling raw PHF's * Handle all ready to eat foods with appropriate untensil, deli paper, or approved gloves.

14 Goat Milk Pannacotta High in Fiber - low salt, fat and ETC. Yield Number of 4 oz. Servings 4 Portions QimiQ Classic % Sugar, granulated % Vanilla Extract.11..7% Goats Milk % Total Warm the QimiQ Classic, sugar and goat's milk together in a sauce pan on medium to low heat. 2. Don't allow this mixture to boil. Heat until it reaches 18 F, stirring with a wire whisk. 3. Pour 4 ounce portion into molds. Allow to set overnight.

15 Wine Jelly Reduced Sugar Yield Number of 1 oz. Servings 16 Portions Red Wine 4% reduction (Cabernet) % Muscat Grape Jelly - Bonne Maman % Sugar, granulated % Butter, unsalted % Total Start with 12 ounces of red wine and reduce to 8 ounces / 4%+ reduced. 2. Add the sugar, grape jelly and butter and stir until it is all well blended. 3. Cook this on a low simmer for 2-3 minutes. Remove from the heat and pour 1 oz over each ramekin of pannacotta. Refrigerate to set.

16 Peanut Dust Reduced Fat, Reduced Calorie, High Monounsaturated in Fat Yield Number of.25 oz. Servings 64 Portions Peanut butter, chilled % Tapioca Maltodextrin % Total Whip the peanut butter and maltodextrin together until it is dry. If it is still wet, add more maltodextrin. Blend it very well.

17 Plate Build Recipe White Bean Pumpkin Cappuccino with Arugula, Menu Item Endive and Crispy Chickpeas Issued 2/23/215 Menu Category Vertical Soup & Salad Tasting Revised Station Allergens Dairy # Qty Unit Ingredient 1 6 oz Pumpkin White Bean Soup 2.5 oz Maple Ginger Foam 3 2 oz Salad - Endive Arugula 4.5 oz Grapefruit Dressing 5 2 ea Pita Bread Croutons, Gluten Free 6.25 oz Crispy Chickpeas 7.25 oz Pepitas - Pumpkin Seeds 8.25 oz Gorgonzola Cheese 9 3 ea Grapefruit Sections 1. Prepare the soup by first heating it to 18 F for holding just before service. Serve the soup in a 6 ounce bouillion cup. Top with Maple Ginger Foam and garnish with toasted pumpkin seeds and chopped parsley. 2. Place the salad that has been pre-tossed with the dressing and seasoned with salt & pepper over two pita bread crisp wedges on the dish next to the cup of soup. 3. Garnish with 3 grapefruit sections and top with crispy chickpeas and crumbled gorgonzola. PLACE PHOTO HERE China: Garnish: Rectangle Plate - Soup Cup or Coffee Cup Pipitas / Chickpeas / Chopped Parsley Station: Prep Time: Critical Control Points Minimize cross contamination by cleaning and sanitizing thorougly after handling raw PHF's. Hot hold cooked foods above 14ºF for no more than 2 hours.

18 Plate Build Recipe Stuffed Savory Chicken Breast with Celriac Menu Item Sauce Issued 2/23/215 Menu Category Main Course - Entrée Revised Station Allergens Dairy, # Qty Unit Ingredient 1 2 ea Slices Stuffed Chicken, avg. wt ounces 2 2 oz. Celeriac Sauce 3 2 oz. Broccoli Slaw 4 2 oz. Golden & Red Beets 5 1 ea Orange Zest 6 1 ea Kale leaf, blanched 7 2 oz. Potato Salad 8 1 ea Potato Medallion 9 A/N Chopped Parsley 1. Prepare the items accordingly and hold hot. Place the Broccoli Slaw in the center of the plate. 2. Nappe a 2 oz. ladle of the celeriac sauce on the base of the plate. Place the sliced stuffed chicken over the pool of sauce. 3. Add the kale leaf after lightly dipping it into hot water and then tossing with olive oil and seasoned with S&P. Place the golden and red beet on the leaf, top with orange zest, glaze and parsley. 4. Place the potato salad over a sweet potato medallion. Ensure that all the plates are wiped clean and garnished. PLACE PHOTO HERE China: Garnish: Station: Rectangle Plate Fresh Chopped Parsley Main Prep Time: Critical Control Points Minimize cross contamination by cleaning and sanitizing thorougly after handling raw PHF's. Hot hold cooked foods above 14ºF for no more than 2 hours. Handle

19 Peanut Butter & Jelly Pannacotta Menu Item Menu Category Dessert Station Dessert Plate Build Recipe Issued 2/23/215 Revised Allergens Dairy, Peanuts # Qty Unit Ingredient 1 1 ea Panna Cotta 2.5 oz. Wine Jelly 1. Place the pannacotta with the wine jelly in the center of the plate. 2. Top with peanut dust and chopped peanuts 3.25 oz. Peanut Dust 4.5 oz. Granola (Optional) 5.5 oz. Whip Cream (Optional) PLACE PHOTO HERE China: Garnish: Station: Soup Dish Peanut Dust, Chopped Peanuts Dessert Prep Time: Critical Control Points Minimize cross contamination by cleaning and sanitizing thorougly after handling raw PHF's. Hot hold cooked foods above 14ºF for no more than 2 hours.