Week 1. 9/24 9/25 9/26 9/27 Monday Tuesday Wednesday Thursday. (+1) (25 serv) 8# ground pork

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1 Week 1 9/24 9/25 9/26 9/27 Baked Salmon with Pork Ragu over Creamy Hungarian Goulash (+2) Buffalo Strawberry Basil Salsa* Polenta* (20 serv) Chicken Mac (+2) (20 serv) 35ea 4oz salmon fillets 1# fresh strawberries fresh basil 8# ground pork 10# beef chuck, cubed 8# chicken breast Bleu Cheese Franks. Swedish Meatballs (+2) (20 serv) 5# ground beef 3# ground pork Curried Turkey Meatloaf with Sriracha Gravy (+2) (25 serv) 10# ground turkey Apples, Bread crumbs, eggs Caprese Chicken* (+2) (20 serv) 20ea 4oz chicken breast Cherry tom, basil, Mozz, balsamic Jerk Chicken* 35ea bone in HQ 1# green onion Toasted Farro with Cauliflower and Summer Corn (+0) (15 serv) No Butternut Squash Black Bean Enchiladas* Butternut squash, tomatillos black beans, chilies, feta Thai Tofu Yellow Curry with Steamed Rice* (+0) (15 serv) Tofu, jasmine rice, yellow curry paste, coconut milk 10# assorted veggies Eggplant Parmesan Eggplant Crushed toms mozz Starch Mushroom Rice Pilaf 1# mushrooms Buttered Pasta with Herbs (4ea) 2in half pans Fresh herbs Student choice Roasted Sweet Potatoes (4ea) 2in half pans 15# sweet po s Santa Maria Style Pinto Beans Jalapeno, garlic, bell pepper, onion Pesto Pasta Lentils with Bacon (1ea) 4in half pans 1# Ground bacon Spaetzle (3ea) 2in half pans Peas and Rice (2ea) 4in half pans Red beans, coconut milk Cilantro lime Chicken Noodle 3# rdm Shrimp and Corn 2# bay shrimp Pazole* 5# pork butt, cubed Hominy Navy Bean and Ham* 3# ham bone Split Pea* Split pea s 5 spice Carrot* Creamy Asparagus 3# asparagus Butternut, spinach* 2# spinach 4# butternut

2 Week 2 10/1 10/2 10/3 10/4 Chicken Sweet Potato Hash with Fried Egg* Pork Carnitas Tacos* 15# pork butt Corn torts, cojita Cilantro, jalapeno Grilled Salmon with Chorizo and Sweet Corn* (+2) (25 serv) 25ea 4oz salmon fillet 2# Spanish Style Chorizo 10# rdm Corn torts, sweet pos Feta Cilantro French Dip (+1) (45 serv) 14#EP Beef Hoagies from Bakery Kahlua Pork with Steamed Rice and Mac Salad (+0) (45 serv) 18#EP Pork Butt Liquid smoke Elbow mac Grilled Steak with Chimichurri* 14#EP beef Parsley, Oregano, capers Spaghetti with Roasted Tomato Cream Sauce and Clams (+1) ( 20 serv) 4# clams Cherry toms Heavy cream, 5# pasta Pan Seared Chicken Breast with Marion Berry Jalapeno Beurre Blanc* (+2) (30 serv) 30ea 40z chicken breast Heavy cream, IQF Marion berries, Jalapeno, butter Black Bean Burger (+1) (20 serv) Black beans Buns from bakery Spinach Ricotta Lasagna Rolls with Roasted Red Pepper Cream Sauce (+1) (20 serv) Lasagna noodles, Ricotta, red peps, 3# spinach Fettuccine with Sauteed Peppers, Zucchini and House Smoked Mozzarella (+0) (25 serv) 5# Pasta, zucchini, peppers, smoked mozz Florentine Benedict English Muffins 4# spinach, tomatoes Tomatoes Mexi Rice 2ea 4in half pans Breakfast Potatoes 5ea 2in half pans Barley, mushrooms, 15#, #2 S Student choice Scalloped Potatoes 5ea 2in half pans Creamy Polenta 2ea 4in half pans 15# yellow potatoes Heavy cream Steak Fries Couscous Pilaf 2ea 4in half pans 15#, #2 s Sour Cream Smashed Potatoes 3ea 4in half pans Brown Rice Pilaf 2ea 4in half pans Brown rice, mushrooms, 15# red potatoes Mexican Fiesta* 1.5# ground beef 1.5# ground pork Creamy Cauliflower Cheddar* Cauliflower Cheddar, whole milk, heavy cream Loaded Baked Potato 2# ground bacon Smoked Tomato* Tomatoes Sausage and Potato* 3# ground Italian sausage Mixed Vegetable and Farro Eggplant, zucchini, Farro Spicy Turkey Chili 5# ground turkey Curried Eggplant and Spinach* 4# spinach, eggplant

3 Week 3 (week 1 with Students) 10/8 10/9 10/11 10/12 Knife Skills# 1 Roux #1 Roux #2 SD/MD batonnetuse for soup Intro to Q Lamb Larb with Grilled Flatbread 8# Ground lamb Cucumbers, mint Flatbread from bakery BBQ Chicken Sandwich with Coleslaw 11# EP RDM Cabbage Buns from bakery Beef Stew 11#EP Beef chuck, cubed. 10# #2 s, carrots, celery, peas Braised Chicken with Artichokes and Lemon* (+2) (25 serv) 25 ea bone in HQ Artichoke hearts, lemon, olives, oregano Entrée 3 Cumin Roasted Salmon with Cilantro Sauce * 35ea 4oz salmon fillet Cilantro, chives Asparagus, Mushroom and Cheddar Quiche Grilled Pork Chop with Rosemary Maple Bacon Cream Sauce* 35ea bone in pork chop Rosemary Heavy cream Pasta Puttanesca (+0) (25 serv) Chicken Massaman Curry with Steamed Rice* (+0) (40 serv) 12#EP RDM Yellow curry paste, pineapple, coconut milk, bamboo shoots Stuffed Portobella with Bernaise* (+1) ( 30 serv) Fish-n-Chips with House made Tatar Sauce (+1) (40 serv) 12#EP white fish 10#, #2 s Capers, lemon, dill Mac-n-Cheese Asparagus, mushrooms, cheddar, eggs Pie shells from bakery 4# penne, capers, crushed tom, diced tom, kalamata olives Portobella, 2# spinach, garlic, parsley, Converted rice 6# pasta, cheddar, parm, mozz, whole milk, heavy cream Buttered Pasta with Fresh Herbs (4ea) 2in half pans Assorted herbs Rice Pilaf Student choice Rosemary Smashed Potatoes (3ea) 4in half pans rosemary Quinoa Pilaf Creamy Polenta Spiced Lentils Toasted Orzo Black Beans Egg flower* Cuban Black Bean* Creamy Chicken and Mushroom 3# RDM Tomato Basil Basil, crushed toms Creamy Coconut Carrot* Carrots, coconut milk Spicy Chickpea* Chickpeas. Red curry paste Chicken Tortilla* 3# chicken breast Dilled Potato 5# potatoes, fresh dill

4 Week 4 10/15 10/16 10/17 10/18 Moist and Dry Heat Stewing and Braising Grilling Cooking Methods Knife skills #2 &3 Lrg dice, julienne Use for soup Chicken Paprikash 11# EP RDM Sour cream Shredded Chicken Enchiladas* 15# EP RDM, jalapeno, onion Corn torts, cheddar, sour cream Chile Verde* 12#EP pork, tomatillos, green chiles, jalapleno, cilantro Spaghetti Carbonara 5# pasta 3# ground bacon Eggs, parm Roasted Turkey with Cranberry Sage Veloute Pork Schnitzel with Apples and Bacon Pan Seared Salmon with Sundried Tomato Beurre Blanc* Grilled Korean Style Beef with White Rice (+2) (40 serv) 14#EP Turkey Breast Cranberries, sage 35ea pork loin pounded thin 1# ground bacon apples 35ea 4oz salmon fillets Sundried toms, heavy cream, butter 16#EP Skirt 1# Asian pear Soy Entrée 3 Mushroom Risotto with Kale Chips* 3# mushroom, kale Vegetable Omelet* Zuc, red onion, bell pep, broc eggs Bucatini with Winter Pesto and Butternut Squash 5# pasta Kale, Butternut Sweet Potato Hash with Fried Egg and Chipotle Hollandaise* 15# sweet po s, red bell Spaetzle Mashed Potatoes Scalloped Potatoes Roasted Butternut Squash Roasted Yukons 15# yukons Student choice Mexican Rice Pilaf 15# # 2 s White Beans with Bacon and Herbs White beans, 15# # 2 s Couscous Pilaf 15# sweet po s French Onion* Onions from demo Thai Curry Lentil and Sweet Potato* Sweet po s, lentils Chicken and Wild Rice* 3# RDM Broccoli Cheddar Broccoli Italian Sausage with Kale 3# ground italian sausage Moroccan Vegetable* 4# Assorted veggies Chicken Bisque 4# RDM Curried Cauliflower* cauliflower Milk, heavy cream

5 Week 5 10/22 10/23 10/24 10/25 Theme Day Lecture Soups Mise en Place and Timing Chicken Pot Pie 9#EP RDM 5#potatoes, carrots, celery, rosemary, thyme Puff from bakery Discuss themes and menu idea Swiss Steak 35ea beef steak Milk Braised Pork* 12# EP Pork butt Rice Cookery Beer Braised Chicken with Bacon and Hazelnuts 35ea bone in HQ 2# ground bacon Beer Pan Seared Pork Chop with Mushroom Demi* Roasted Chicken with Jue Lie* Kung Pao Shrimp with Steamed Rice Grilled Salmon with Roasted Red Pepper Hollandaise* 35ea bone in pork chop, mushrooms 10 WBF 4# 21/25 Shrimp 35ea 4oz salmon fillet Red bell peppers 25 Pasteurized eggs Black Bean Burrito with Jalapeno Bechamel Black beans, rice, flour tortillas jalapeno Roasted Vegetable Sandwich with Pesto Eggplant, zucchini, red bell, basil Ricotta Bread from bakery Vegetable Egg Foo Young eggs mushrooms, bean sprouts, bamboo shoots Tofu Broccoli Stir fry over Rice (+0) (30 serv) Brown Rice Pilaf Baked Potato 15#, #2 s French Fries 15#, #2 s Creamy Polenta Risotto (4ea) 2in half pans Roasted Butternut (5ea) 2in half pans Arroz Verde Cilantro, spinach Creamy Pesto Pasta bake basil Tex Mex Chili* 2 # ground beef 2# ground pork Creamy Pumpkin Apple* Pumpkin, apple, ginger Heavy cream White bean and Chorizo* 3# Ground chorizo Cream of Spinach 4# spinach Heavy cream, milk, cheddar Tom Kha Gai* Fish sauce, coconut milk Kaffir lime leaves, galangal Beer Cheese Beer, cheddar Smoked Salmon 1 side smoked salmon African Sweet Potato* 7# sweet po s

6 Week 6 10/29 10/30 10/31 11/1 Hollandaise #2 Butter Sauces #1 Hollandaise #1 Butter Sauces #2 Baked Salmon with Strawberry Basil Salsa* Pork Ragu over Creamy Polenta* Hungarian Goulash Buffalo Mac & Cheese 35ea 4oz salmon fillets 1# fresh strawberries fresh basil 10# ground pork 15# beef chucked, cubed 8# chicken breast Bleu cheese Franks Swedish Meatballs 6# ground beef 6# ground pork Curried Turkey Meatloaf with Sriracha Gravy 15# ground turkey Apples, raisins Bread crumbs, eggs Caprese Chicken* 35ea 4oz chicken breast Cherry tom, basil, Mozz, balsamic Jerk Chicken* 35ea bone in HQ 1# green onion Toasted Farro with Cauliflower and Summer Corn* (+0) (20 serv) Butternut Squash Black Bean Enchiladas* Thai Tofu Yellow Curry with Steamed Rice* (+0) (25 serv) Eggplant Parmesan black beans, chilies, feta Butternut, tomatillos Tofu, jasmine rice, yellow curry paste, coconut milk 10# assorted veggies Eggplant Crushed toms mozz Starch Student Choice Student choice Chicken Noodle 5# rdm Shrimp and Corn Frozen corn Bay shrimp Pazole* 5# Pork butt Hominy Navy Bean and Ham* 3# ham bone Split Pea* Split pea s 5 Spice Carrot* Creamy Asparagus 3# asparagus Butternut, spinach* 2# spinach 4# butternut

7 Week 7 11/5 11/6 11/7 11/8 Theme Day Check In Brines and Marinades Plating and Garnishing Poaching * Brine chicken for thursday Pork Carnitas Tacos* 15# pork butt Corn torts, cojita Cilantro, jalapeno Grilled Salmon with Chorizo and Sweet Corn* Chicken Sweet Potato Hash with Fried Egg* 8# rdm Corn torts, sweet pos French Dip (+1) (45 serv) Kahlua Pork with Steamed Rice and Mac Salad (+0) (45 serv) 18#EP Pork Butt Liquid smoke Elbow mac Grilled Steak with Chimichurri* Spaghetti with Roasted Tomato Cream Sauce and Clams (+1) ( 30 serv) 5# clams Cherry toms Heavy cream, 5# pasta Pan Seared Chicken Breast with Marion Berry Jalapeno Beurre Blanc* 35ea 4oz salmon fillet 2# Spanish Style Chorizo 14#EP Beef Hoagies 14#EP beef Parsley, Oregano, capers 35ea 40z chicken breast Heavy cream, IQF Marion berries, jalapeno Black Bean Burger Black beans, Buns from bakery Spinach Ricotta Lasagna Rolls with Roasted Red Pepper Cream Sauce Lasagna noodles, Ricotta, red peps, 3# spinach Fettuccine with Sauteed Peppers, Zucchini and House Smoked Mozzarella (+0) (25 serv) 5# Pasta, zucchini, peppers, smoked mozz Florentine Benedict English Muffins 4# spinach, tomatoes Student Choice Student Choice Student Choice Student Choice Student Choice Mexican Fiesta* 1.5# ground beef 1.5# ground pork Creamy Cauliflower Cheddar* Cauliflower Cheddar, whole milk, heavy cream Loaded Baked Potato 2# ground bacon Smoked Tomato* tomatoes Sausage and Potato* 3# ground Italian sausage Mixed Vegetable with Toasted Farro* Mixed veggies Farro Spicy Turkey Chili 5# ground tur Curried Eggplant and Zucchini* Eggplant, zucchini

8 Week 8 11/12 11/13 11/14 11/15 Holiday Tomato Sauce Theme Day check in Chicken Butchery Finalize packet, turn in *Cut chicken for entree Poached Chicken Breast with Hollandaise order Beef Stew Red Wine Braised Lamb with Mint Gremolata* 35 chicken breast 11#EP Beef chuck, cubed. 10# #2 s, carrots, celery, peas 12#EP Lamb Roast Red wine, Rosemary, Mint Grilled Pork Loin with Rosemary Maple Bacon Cream Sauce* Chicken Massaman Curry with Steamed Rice* (+0) (40 serv) Grilled Chicken Hindquaters with Apple Bourbon BBQ (+1) (40 serv) 15#EP Pork loin Rosemary Heavy cream 12#EP RDM Yellow curry paste, pineapple, coconut milk, bamboo shoots 12#EP white fish 10#, #2 s Capers, lemon, dill Entrée 3 Crisp Tofu Katsu with Lemon Tahini Sauce. (+0) (25 serv) Stuffed Portobello with Bernaise* (+1) ( 30 serv) Mac-n-Cheese Firm tofu, tahini Portobello, 2# spinach, garlic, parsley Converted rice 6# pasta, cheddar, parm, mozz, whole milk, heavy cream Cuban Black Bean* Creamy Chicken and Mushroom 3# RDM Creamy Coconut Spicy Chickpea* Carrot* Carrots, coconut milk chickpeas Chicken Tortilla* 3# chicken breast Dilled Potato 5# potatoes, fresh dill

9 Week 9 11/19 11/20 11/21 11/22 Thanksgiving Demi Theme day Product ID Chicken Paprikash 11# EP RDM Sour cream Chile Verde* 12#EP pork, tomatillos, green chiles, jalapleno, cilantro Roasted Turkey with Cranberry Sage Veloute 14#EP Turkey Breast Cranberries, sage Pan Seared Salmon with Sundried Tomato Beurre Blanc* 35ea 4oz salmon fillets Sundried toms, heavy cream, butter Entrée 3 Mushroom Risotto with Kale Chips* 3# mushroom, kale Bucatini with Winter Pesto and Sweet Potatoes. 5# pasta Kale, Sweet po s Mushroom Strata Green Bean Casserole French Onion* Bacon Beer Cheese Onions from demo Thai Curry Lentil and Sweet Potato* Sweet po s, lentils 2# ground bacon Moroccan Vegetable* 4# Assorted veggies

10 Week 10 11/26 11/27 11/28 11/29 Risotto Review Black Box Chefs Choice Chicken Pot Pie 9#EP RDM 5#potatoes, carrots, celery, rosemary, thyme Swiss Steak 35ea 4oz beef Beer Braised Chicken with Bacon and Hazelnuts Puff from bakery Pan Seared Pork Chop with Mushroom Demi* Roasted Chicken with Jue Lie* Grilled Salmon with Roasted Red Pepper Hollandaise* 35ea bone in pork chop, mushrooms 10 WBF Black Bean Burrito with Jalapeno Bechamel Roasted Vegetable Sandwich with Pesto Tofu Broccoli Stir fry over Rice (+0) (30 serv) Black beans, rice, flour tortillas jalapeno Eggplant, zucchini, red bell, basil Ricotta Bread from bakery Tex Mex Chili* 2# ground beef, 2# ground pork Creamy Pumpkin Apple* Pumpkin, apple, ginger Heavy cream White bean and Chorizo* 3# Ground chorizo Cream of Spinach 4# spinach Smoked Salmon 1 side smoked salmon African Sweet Potato* 7# Sweet Po s