J. Kings Food Service Professionals, Inc Furrows Rd, Holtsville, NY

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2 CAFÉ SALAD lb Mesclun mix, North Fork oz Walnuts, candied oz Dried cranberries oz Gorgonzola, crumbled oz Raspberry vinaigrette Combine all ingredients in stainless steel bowl and mix well Serve immediately on chilled plates or on serving platter Serves 8 people ASPARAGUS AND PORTOBELLO SALAD bunch Asparagus, trimmed lb Portobello mushroom, cleaned each Red peppers, seeded pint Grape tomatoes oz Feta cheese, crumbled lb Hampton Mesclun mix each Shallots, roasted or grilled till tender oz Olive oil oz Mustard oz Red wine vinegar ½ cup Chives, fresh chopped oz Honey Trim and clean, peppers, asparagus and Portobello mushroom, drizzle with olive oil and grill on char grill till tender keeping crisp in color, set aside to cool then cut into strips Roast shallots in oven or on char grill till tender and browned, set aside to cool and mince fine In stainless steel bowl combine minced shallots, mustard, honey and vinegar and mix well Incorporate oil slowly while mixing with whisk, Adjust seasoning with salt and pepper, set aside Combine lettuce, cheese, asparagus, red pepper, Portobello, grape tomatoes, and dressing, mix well and served immediately on chilled plates Serves 8 people FRISEE AND BABY ARUGULA WITH MAYTAG BLUE CHEESE AND APPLES each Granny smith apples, sliced thin lb Red Grapes, cut in ½ oz Walnuts, coarsely chopped lb Maytag Blue Cheese, crumbled lb Frisee, cleaned lb Baby Arugula ¾ cup Cider Vinegar ½ cups Walnut Oil tbsn shallots, chopped tbsn Chives, chopped ¼ cup Honey For dressing combine vinegar, shallots, chives and honey and slowly incorporate walnut oil using whisk, season with salt and pepper, set aside Combine salad ingredients in stainless steel bowl and toss with dressing Serve immediately Serves 12 people

3 KEY LIME MOJO SHRIMP, JICAMA, MANGO AND WATERCRESS SALAD each Shrimp, 16/20 P&D tbs Olive oil cup Key Lime Mojo tbs Cilantro, chopped cup Jicama, julian cut cup Mango, julian cut cup Watercress each Red pepper, julian oz Pecans, toasted tsp Sea salt, course /3 cup Walnut oil /3 cup Olive oil /3 cup Champagne vinegar tbs Pecans chopped tbs Chives, chopped ½ tsp Sea salt ½ tsp Black pepper In stainless steel bowl combine shrimp, olive oil and heat large pan until very hot Add shrimp and sauté for 2 minutes then add mojo and bring to simmer for 1 minute, remove from heat, and finish with chopped cilantro In separate bowl combine olive oil and walnut oil and whisk together with vinegar, add chopped pecans and chives, season with salt and pepper, set aside In bowl combine mango, red pepper, jicama and watercress, season with salt and pepper and toss with pecan vinaigrette Set onto serving plates, top each plate with 4 shrimp and toasted pecans SLICED DUCK WITH CITRUS AND WINTER GREENS each Oranges, segmented each Endive, sliced thin head Radicchio, bite size cuts head Frisee, cleaned, trimmed bunch Watercress each Duck breast cooked MR, sliced thin oz Red onion, sliced thin ½ cup Walnuts ¼ cup Orange juice ¼ cup Olive oil ¼ cup Walnut oil tsp lemon juice tbn raspberry vinegar ½ tsp paprika ½ tsp Brown sugar In stainless steel bowl whisk together orange juice, lemon juice, vinegar and slowly whisk in Olive oil and walnut oil, season with salt and pepper To make salad combine endive, radicchio, frisee, watercress, orange segments and toss with dressing Serve onto salad plates and top with sliced duck breast, toasted walnuts and shaved red onion, drizzle remaining dressing and serve immediately GRILLED CHICKEN BREAST AND BABY LETTUCE oz Chicken breast grilled, cut into strips lb Baby lettuce each Bosc pears, peeled and sliced lb Haricot Vertes, cleaned and blanched pint Grape Tomatoes oz Montchevre, crumbled tsp Shallots, chopped tbs Chives, chopped tbs Tangerine Puree each Tangerines, zested tsp Honey ½ cup Champagne Vinegar tsp Ground Cumin oz walnut oil Combine shallots, chives, puree, honey, vinegar and cumin in stainless steel bowl and combine well Slowly incorporate oil and season with salt and pepper, set aside In separate bowl combine, chicken, beans, tomatoes, pears, lettuce and cheese and toss gently with dressing Serve immediately on chilled plates or serving platter Serves 8 people

4 CAPRESE PIZZA pint Grape tomatoes, halved ¾ lb Fresh mozzarella, sliced thin ½ cup Basil oz Grana Padano, grated oz Extra virgin olive oil ½ tsp Sea salt each Par baked pizza crust 12 x 15 Drizzle crust with extra virgin olive oil Cover top with sliced cheese, basil and tomatoes Sprinkle with sea salt Bake in oven until cheese melts Sprinkle with grated Grana Padano and serve immediately GRILLED CHICKEN AND PORTOBELLO MUSHROOM PIZZA each Pizza crust, extra thin, Rich s oz Olive Oil oz Sun Dried Tomato Puree oz Arugula, baby oz Roasted yellow peppers, strips oz Crumbled goat cheese each Portobello mushroom, cleaned, grilled and cut into strips oz Grilled chicken, thin strips Brush Each crust lightly with olive oil and then brush thin layer of sun dried tomato puree Lay out baby arugula on top of dough, then chicken strips, mushroom strips, roasted peppers and then crumbled goat cheese Bake at 350 for minutes CAJUN CHICKEN PIZZA cups Grilled Chicken, julian strips ½ cups Manchego, shredded ¾ cup Creole chili sauce ½ cup Marinara sauce oz Extra virgin olive oil ½ tsp Sea salt each Pizza crust 12 x 15 Sprinkle crust with olive oil Mix Creole sauce and marinara sauce and brush on top of crust Cover top with julian chicken and shredded cheese Sprinkle top with sea salt and bake until cheese is bubbling GRILLED VEGETABLE AND FETA PIZZA WITH FRESH BASIL PESTO lb Grilling Vegetable oz Olive oil oz Pesto oz Greek Feta Cheese each 10 extra thin pizza crust Place grilling vegetable into bowl and mix well with oil and season with salt and pepper, Place on sheet pan and roast until tender or grill on char grill till done, let cool and set aside Brush each crust with approximately 3-4 oz of pesto Top with grilled veggies and top with crumbled feta Bake until done, minutes at 375 MEXICAN PIZZA tsp Cilantro chopped ½ cups Salsa ½ cups Cheddar Jack, shredded oz Extra virgin olive oil ½ tsp Sea salt each Pizza Crust Drizzle crust with extra virgin olive oil Lightly cover top with salsa Top with cheese and chopped cilantro Bake until cheese has melted PIZZA MARGHERITA each Pizza crust, extra thin each Plum tomatoes, ½ dice

5 oz Fresh Basil oz Garlic, peeled, roasted, sliced thin oz Fresh mozzarella, sliced oz Olive oil Brush each crust with olive oil and then spread dice plum tomatoes on each Top with fresh basil leaves and sliced roasted garlic Top with slices of fresh mozzarella Bake at 350 for minutes PRIMAVERA PIZZA cups Grilling vegetable, cooked cup Shredded mozzarella cup Shredded Parmesan oz Extra virgin olive oil tsp Sea salt ½ cup Basil, chiffonade each Par baked pizza crust 12 x 15 Sprinkle crust with olive oil Mix vegetable with basil and sea salt and top pizza Sprinkle with both cheeses Bake until cheese is bubbling PIZZA BLANCO cup Shredded Mozzarella cup Shredded parmesan cup Ricotta cheese oz Extra virgin olive oil ½ tsp Sea salt each Pizza crust par baked 12 x 15 Sprinkle top of crust with olive oil Cover lightly with shredded mozzarella and parmesan Dot top with ricotta cheese one teaspoon at a time Sprinkle with sea salt Bake until cheese is bubbling RISOTTO CAKES WITH PANCETTA, SHITAKE MUSHROOM AND PEAS pkg Uncle Bens, classic risotto ½ cup Chicken stock, Kept hot ½ cup Cream oz Olive oil cup Onions, diced ½ cup White Wine ½ cup Parmesan cheese tspn Garlic, minced ½ cup Sun dried tomato, julian cup Basil, fresh chopped oz Butter lb Shitake mushrooms, diced ½ lb Peas, frozen ½ lb Pancetta, diced fine ½ cup Parsley, fresh chopped In heavy stock pot add pancetta and cook until crisp then add olive oil and garlic, onions, mushrooms and cook over medium flame until lightly browned Add rice and cream, chicken stock and wine When all the liquid is absorbed add sun dried tomatoes, basil, parsley, butter and peas, Lay out on sheet pan in 1 thickness evenly, let cool completely and then carefully cut into desired shapes Pan sear in olive oil over medium high flame till browned on both sides Serve immediately LOBSTER AND ROASTED ASPARAGUS RISOTTO CAKES pkg Classic Risotto ½ cup Chicken stock, Kept hot ½ cup Cream oz Olive oil cup Onions, diced ¾ cup White Wine ½ cup Parmesan cheese tspn Garlic, minced lb Asparagus, bias cut lb Lobster meat ½ cup Sun dried tomato, julian cup Basil, fresh chopped oz butter ¼ cup Chives, chopped In stainless steel bowl drizzle asparagus with ½ of the oil, season with salt and pepper and lay out evenly on baking tray. Roast at 375 till tender, set aside In heavy stock pot add olive oil and garlic, onions and cook over medium flame until lightly browned Add rice and slowly incorporate chicken stock and wine a little at a time until all liquid is absorbed. Process should take about 30 minutes When rice is tender add lobster meat, roasted asparagus, sun dried tomato, fresh basil, chives, parmesan cheese and butter Mix thoroughly and cook for 2 more minutes Lay out on sheet pan in 1 thickness evenly, let cool completely and then carefully cut into desired shapes Pan sear in olive oil over medium high flame till browned on both sides

6 Drain and rinse beans and set into stainless steel bowl Stir fry spinach with 2 oz olive oil and garlic, season with salt and pepper, cooking till just wilted, spread out on sheet pan to quickly cool Combine spinach, basil and tomato with beans and add olive oil and red wine vinegar, adjust seasoning MEDITERRANEAN GOLDEN JEWEL SALAD lbs Golden Jewel Blend cups Sun-dried Tomatoes (diced) cups Kalamata Olives (sliced) cup Red Onion (diced) oz. Fresh Spinach (julienne cut) Tbls. Oregano (fresh, chopped) Tbls. Mint (fresh, chopped) cups Lemon Vinaigrette (1:1 Lemon Juice/Olive Oil,season) Tbls. Garlic (fresh, minced) /2 lb Feta Cheese tbls Olive Oil Cook Golden Jewel Blend according to package directions, set aside and cool. Slowly drizzle extra virgin olive oil into fresh squeezed lemon juice while whipping continuously. Add garlic, then sugar and salt to taste. Add all remaining ingredients (except feta cheese) and mix well before adding vinaigrette (you may choose to reserve 1 cup vinaigrette to adjust flavor of salad after it is chilled. Chill salad and garnish with feta cheese before serving. Serve on top of favorite mesclun mix and drizzle with Olive Oil Variation: Garnish with Chilled Shrimp TUSCAN WHITE BEAN SALAD can White Kidney beans, drained, rinsed lb Baby spinach oz Olive oil lb Tomato, diced ½ cup Fresh basil, chopped tbs Garlic, minced oz Olive oil oz Red wine vinegar TRI-COLOR PENNE WITH BUFFALO MOZZARELLA PEARLS lb Tri-color penne, cooked, cooled oz Sun dried tomato oz Roasted pepper, cut into strips oz Pesto Sauce lb Buffalo Mozzarella pearls oz Olive oil oz Red wine vinegar tbs Garlic, minced In large bowl combine penne, sun dried tomato, roasted peppers and buffalo mozzarella In separate bowl combine pesto, olive oil, vinegar and garlic and mix well Toss pasta salad with dressing ORECCHETTA AND SMOKED TURKEY SALAD lb Orecchetta Pasta, cooked, cooled lb Smoked Turkey, diced ½ lb Baby spinach lb Tomato, diced ½ oz Mayonnaise cups Parsley, chopped Stir fry spinach in pan with a little olive oil just until wilted, spread out on sheet pan and set aside to cool Combine all ingredients in a stainless steel bowl and mix well

7 MEDITERRANEAN WHOLE WHEAT PASTA SALAD WITH VEGETABLES lb Whole wheat pasta, cooked, cooled ½ lb Grilling vegetable cup Olives, chopped cup Capers cups Tomatoes, diced ½ each Shallots, chopped fine tblspn Fresh thyme, chopped tblspn Fresh rosemary, chopped ¼ cup Red wine vinegar cup Parsley, chopped cup Olive oil tblspn Mustard In large bowl place grilling vegetables and drizzle with olive oil, salt and pepper and roast on sheet pan till tender Set vegetable aside to cool and then dice to ½ Combine with whole wheat pasta, tomato, capers and olives In separate bowl add red wine vinegar, chopped shallots, mustard, fresh rosemary and thyme and slowly whisk in olive oil Add dressing to salad and mix well KANSAS MEDLEY RICE SALAD lb Kansas Medley Rice, cooked, cooled lb Dried Cherries, chopped coarsely each Orange segments oz Pecans, chopped coarsely cups Parsley, fresh chopped each Lemon, juiced and zested each Orange, juiced and zested tsp Ground cumin tsp Garlic, minced each Jalapeno, minced tbp Cilantro, fresh chopped tbs Honey oz Olive oil In stainless steel bowl combine juice of orange and lemon, cumin, garlic, cilantro, jalapeno, and honey and mix well Slowly add olive oil whisking continuously, add zest and season with salt and pepper, set aside In separate bowl combine salad ingredients and toss gently with dressing, serve immediately on chilled salad plates or serving platter FARRO SALAD WITH GRILLED ASPARAGUS AND BELL PEPPERS lbs Farro lb Asparagus ea Bell Peppers (2 red, 2 yellow) ea Onion, diced Cup Olive Oil ½ Cup Balsamic Vinegar Cook Farro according to package directions and chill immediately. Lightly coat asparagus and bell peppers with olive oil and salt & pepper. Grill asparagus and bell peppers until tender and chill. Heat 1 Tbsp. extra virgin olive oil and sauté onions until transparent. Transfer onions to a medium bowl and cool at room temperature. Add balsamic vinegar to onions and slowly whisk in olive oil. Season with salt and pepper (and sugar if desired) to taste and mix well with Farro. Gently stir in bell peppers and asparagus and chill for at least one hour before service. Always adjust seasoning before serving. Serve with grilled chicken or fish. BROCCOLI RABE ORZO SALAD lb Tri-color Orzo, cooked, cooled lb Santa Fe Mix (yellow/red peppers, Spanish onion, green onion) lb Broccoli rabe, cleaned trimmed, blanched pt Cherry tomato, halved tspn Garlic, minced each Lemons, juiced cup Olive oil cups Basil, fresh chopped cups Parsley, fresh chopped In hot sauté pan place 4 tablespoons of olive oil and garlic, when garlic sizzles add broccoli rabe and cook over high heat for 45 seconds, keeping crisp and green, set aside to cool In stainless steel bowl combine orzo, Santa Fe mix, cherry tomatoes, basil, parsley and cooled broccoli rabe Whisk together lemon juice and remaining olive oil and pour over salad Season with salt and pepper

8 CRUNCHY KUNG PAU SLAW lb Bok Choy, julian cut lb Jicama, julian cut ½ lb Spanish onion, julian cut lb Cucumber, seeded, julian cut ¼ cup Rice wine vinegar ½ cup Ginger lemon grass dressing Combine all ingredients in stainless steel bowl and mix with dressing and vinegar Label, date and refrigerate, Serve cold ASIAN BOWTIE SALAD WITH SHRIMP AND VEGETABLES lb Farfalle pasta, cooked, cooled lb Shrimp 90/110 P&D tail off lb Israeli Salad mix lb Red pepper, julian cut lb Snow peas snipped oz Asian Sesame ginger sauce Combine ingredients in stainless steel bowl and mix well ASIAN NOODLE BAR Broth Miso Ginger Broth Hot and Sour Broth Proteins Chicken, sliced thin Beef, sliced thin Shrimp, titi Noodles Somen Udon Soba Rice sticks Vegetables Snow peas, julian Bock choi Broccoli Carrots Cilantro Basil, Spinach Shitake mushroom SOBA NOODLE SALAD lb Soba noodles, cooked, cooled lb Shrimp, ckd T/O lb Broccoli florettes, blanched oz Red pepper, julian cut oz Carrot, julian cut oz Cashews cup Scallions, sliced thin ½ cup Rice wine vinegar tbs Miso paste red tbs Sesame seeds, toasted cup Vegetable oil tbs Ginger, minced tbs Brown sugar tbs Mustard In stainless steel bowl combine vinegar, miso, sesame seeds, ginger, sugar and mustard. Slowly whisk in vegetable oil, set aside Combine salad ingredients in bowl and toss gently with dressing, adjust seasoning Label, date and refrigerate MISO BROTH ¼ cup Miso paste, red cups Vegetable stock tbs Ginger, sliced tbs Wasabi tbs Rice wine vinegar tsp Soy sauce each Scallions, sliced thin tsp sugar Combine miso paste with vegetable stock and bring to boil with ginger slices Simmer for fifteen minutes and remove ginger

9 In small bowl combine wasabi, rice wine vinegar, soy sauce and sugar and make into a paste. Whisk paste into soup and simmer for five minutes more Add scallions and serve immediately HOT AND SOUR BROTH cups Chicken broth, oz Ginger root, sliced tsp Black peppercorns, whole each Scallions, sliced thin ½ cup Rice wine vinegar tbs Thai chili paste tbs Sesame flavored chili oil Bring chicken stock to a boil with peppercorns and sliced ginger, simmer for fifteen minutes, strain and discard peppercorns and ginger In small bowl combine vinegar, chili sauce and oil into paste and slowly whisk into simmering soup, simmer for 10 minutes Add scallions and serve immediately Check over crabmeat for shells Combine all ingredients in stainless steel bowl and mix well Serve chilled with asparagus tips as garnish JUMBO LUMP CRAB MARTINI lb Blount Jumbo lump crabmeat tsp Cilantro, chopped ½ oz Extra virgin olive oil each Limes Empty can into mixing bowl and check for shells Add pinch of cilantro and olive oil Squeeze in juice of lime and gently toss Garnish with lime wheel and cilantro sprig JUMBO LUMP CRAB SALAD MARTINI lb Blount jumbo lump crabmeat tsp Dijon mustard tbsp Crème Fraiche tbsp Scallion, diced fine tbsp Red pepper, brunoise tbsp Green pepper, brunoise tbsp Yellow pepper, brunoise each lemon Empty crab into stainless steel bowl and gently check for shells In separate bowl combine crème fraiche, scallions, peppers, mustard and mix well Gently fold into crab and gently mix being careful not to break up crab meat Fill Martini glass and garnish with lemon slice and chopped scallion CRAB SALAD WITH ASPARAGUS oz can lump crabmeat lb asparagus (trimmed, blanched, cut into ¼ pieces,) ½ each red pepper (cut julian) tblspn parsley, chopped ounce mayonnaise ounce mustard tspn Old Bay Seasoning tspn orange zest CRAB SALAD WITH SUGAR SNAP PEAS, CORN AND BASIL lb jumbo lump crab meat cup Corn lb Sugar snap peas, snipped ½ cup Shallots, chopped fine cups Yellow pepper strips cups Red pepper strips ½ cup Lemon Juice, fresh cup Olive oil

10 cups Basil, fresh chopped cup Scallion, sliced ¼ Heat large sauté pan and add 2 tblspn of olive oil then add shallots, snap peas, peppers and quickly stir fry for one minute Remove from heat and chill immediately Combine with remaining ingredients and mix well, store in shallow container, label, date and refrigerate Refrigerate for at least two hours before service MAPLE BACON, BOURBON GLAZE lb Apple wood bacon, cut into julian cups Demi glace de Veau cup Shallots, minced oz Pure Maple syrup cup Bourbon pinch White pepper In heavy bottom pot cook bacon over medium flame until bacon is crisp Add shallots and cook until sweating Deglaze with bourbon and reduce by ½. Add demi and cook for five minutes Add syrup and simmer for 10 minutes Adjust seasoning Use with pork, chicken, garnish with cinnamon infused sweet potatoes PLANTAIN CHIPS each Large green plantains, sliced very thin cups Soy oil, tbs Salt Slice plantains very thin and hold in ice water for 30 minutes, drain and pat dry Heat oil to 375 ( 1 1 ½ deep) and fry plantains being careful to not overcrowd pan, turn frequently and use a fork to prevent clumping When golden remove from fryer and lay out on paper towels to absorb any excess grease Season with salt and serve immediately Can be stored at room temperature in an airtight container for later use GUACAMOLE STATION Avocado Tomato 1/4" Red pepper Garlic Limes Jalapeno Nacho chips Plantain chips

11 CHOCOLATE STRAWBERRY PANINI slices Raisin bread oz Almond Paste oz Shaved chocolate oz Sliced Strawberries oz Butter Spread one side of bread with almond paste, top with shaved chocolate Arrange layer of strawberries on top of chocolate Close sandwich and lightly butter both sides Grill on panini grill till golden Cut into pieces and serve immediately