Week 1. 9/25 9/26 9/27 9/28 Monday Tuesday Wednesday Thursday. (+1) (35 serv) 10# ground pork. Curried Turkey Meatloaf with Apple Compote

Size: px

Start display at page:

Download "Week 1. 9/25 9/26 9/27 9/28 Monday Tuesday Wednesday Thursday. (+1) (35 serv) 10# ground pork. Curried Turkey Meatloaf with Apple Compote"

Nigel Fox
5 years ago
Views:

1 Week 1 9/25 9/26 9/27 9/28 Pork Ragu over Hungarian Goulash Cioppino with Creamy Polenta* Garlic Crustini Baked Salmon with Strawberry Basil Salsa* 35ea 4oz salmon fillets 1# fresh strawberries fresh basil Swedish Meatballs 6# ground beef 6# ground pork 10# ground pork Curried Turkey Meatloaf with Apple Compote 15# ground turkey Apples, raisins Bread crumbs, eggs 15# beef chucked, cubed Caprese Chicken* 35ea 4oz chicken breast Cherry tom, basil, Mozz, balsamic 5# mussels, 2# IQF Shrimp, 2# bay scallops or salmon trim Fennel Canned diced tom. Jerk Chicken* 35ea bone in HQ 1# green onion Starch Loaded Greek Style Quinoa Bowl* (+0) (20 serv) 4# spinach, Artichoke hearts, zucchini, Kalamata olives Tuna Noodle Casserole Mushroom Rice Pilaf 1# mushrooms Buttered Pasta with Herbs Fresh herbs Tempeh Black Bean Enchiladas* Tempeh, black beans, converted rice, chilies, feta Roasted Sweet Potatoes 15# sweet po s Santa Maria Style Pinto Beans Jalapeno, garlic, bell pepper, onion Thai Tofu Yellow Curry with Steamed Rice* Tofu, jasmine rice, yellow curry paste, coconut milk 10# assorted veggies Spaetzle (3ea) 4in half pans Lentils with Bacon 1# Ground bacon Eggplant Parmesan Eggplant Crushed toms mozz Pesto Pasta 1# basis Peas and Rice Red beans, coconut milk Cilantro lime Student choice Student choice Student choice Student choice Chicken Noodle 3# rdm Split Pea* Split pea s Beef Barley* 2# beef chuck Corn Chowder with Green Chiles Frozen corn Green chilies Pazole* 5# Ground pork Summer Vegetable* 5# assorted vegetables Navy Bean and Ham* 3# ham bone Butternut, spinach* 2# spinach 4# butternut

2 Week 2 10/2 10/3 10/4 10/5 Red Wine Braised Lamb* (+2) (30 serv) Classic Eggs Benedict 60 eggs, english muffins, 20 pasteurized eggs, 7# ham Coconut Lime Beurre Blanc* 12#EP Lamb Red wine, Rosemary Crushed tomato 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* Fettuccine with Clams and Saffron Cream Sauce (+1) ( 30 serv) 5# clams Heavy cream, 5# pasta Pan Seared Chicken Breast with Blueberry Sage Beurre Blanc* 35ea 4oz salmon fillet Heavy cream, lime, coconut milk, butter 14#EP Beef 14#EP beef Parsley, Oregano, capers 35ea 40z chicken breast Heavy cream, IQF blueberries, sage, butter Hoagies from Bakery White Bean Chili with Cornbread 6# white beans Diced toms Spinach Ricotta Manicotti with Roasted Red Pepper Cream Sauce Manicotti, Ricotta, red peps, 3# spinach Fettuccine with Sauteed Peppers, Zucchini and House Smoked Mozzarella 5# Pasta, zucchini, peppers, smoked mozz Falafel 3# chickpeas Parsley Pita from bakery Mushroom Barley Pilaf 2ea 4in half pans Breakfast Potatoes 5ea 2in half pans Barley, mushrooms, 15#, #2 S 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 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 Chowder Smoked Heirloom Tomato* Heirlooms Italian Sausage* 3# ground Italian sausage Curried Eggplant and Zucchini* Eggplant, zucchini Smoked Salmon Chowder 3# smoked salmon Potato Leek* Potato, leek

3 Week 3 (week 1 with Students) 10/9 10/10 10/10 10/11 Knife Skills# 1 Mise en place and SD/MD batonnet- timing use for soup Intro to Q Ginger Poached Chicken with Spiced Apple Chutney* BBQ Chicken Sandwich with Coleslaw Beef Stew Roux #1 Braised Chicken with Artichokes and Lemon* 35 ea 4oz chicken breast Apples, fresh ginger, lemon 11# EP RDM Cabbage Hamburger buns 11#EP Beef chuck, cubed. 10# #2 s, carrots, celery, peas 35 ea bone in HQ Artichoke hearts, lemon, olives, oregano Arugula Pesto and Roasted Tomatoes* Grilled Pork Chop with Rosemary Maple Cream Sauce* Chicken Massaman Curry with Steamed Rice* (+0) (40 serv) Fish-n-Chips with House made Tatar Sauce (+1) (40 serv) 35ea 4oz salmon fillet Arugula, cherry toms 35ea bone in pork chop 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 Asparagus, Mushroom and Cheddar Quiche Pasta Puttanesca Stuffed Portobella with Bernaise* (+1) ( 30 serv) Mac-n-Cheese Asparagus, mushrooms, cheddar, eggs Pie shells from bakery 5# 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 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 Tomato Basil Basil, crushed toms Creamy Coconut Carrot* Carrots, coconut milk Vegetable Minestrone with Rice* 4# assorted vegetables Chicken Tortilla* Dilled Potato Chowder 5# potatoes, fresh dill *gluten free

4 Week 4 10/16 10/17 10/18 10/18 Roux #2 Grilling Knife Skills #2 Julienne use for soup Chicken Paprikash 11# EP RDM Sour cream Student led demo Shredded Chicken Enchiladas* 15# EP RDM, jalapeno, onion Corn torts, cheddar, sour cream Moist and Dry heat cooking methods Lecture Pot Roast* 12#EP Beef, rosemary Crushed tom Red wine 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 Creamy Polenta with Mushroom and Collards* Vegetable Omelet* Bucatini with Winter Pesto and Butternut Squash Sweet Potato Hash with Fried Egg and Chipotle Hollandaise* 3# mushroom, collard greens Zuc, red onion, bell pep, broc eggs 5# pasta Kale, Butternut 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 Frontline French Onion* Onions from demo Thai Curry Lentil and Sweet Potato* Sweet po s, lentils Chicken and Wild Rice* 2# RDM Broccoli Cheddar Broccoli Albondigas 1 ½ # gr beef 1 ½ # gr pork Moroccan Vegetable* 4# Assorted veggies Chicken and Matzo Ball 2# RDM Potato Leek 5# pos, leeks Milk, heavy cream

5 Week 5 10/23 10/24 10/25 10/26 Theme Day Lecture Stewing and Braising Knife Skills #3 Rice cookery Sharpening and knife care Chicken Pot Pie 9#EP RDM 5#potatoes, carrots, celery, rosemary, thyme Puff from bakery Go over themes menu ideas Swiss Steak 35ea beef steak Chile Verde with Pork* 9#EP Pork butt, cubed Tomatillos, cilantro, poblano s Sour cream Lecture Beer Braised Chicken with Bacon and Hazelnuts 35ea bone in HQ Beer Pan Seared Pork Chop with Mushroom Demi* Roasted Chicken with Jue Lie* Chicken Cordon Bleu (+2) (50 serv) Roasted Red Pepper Hollandaise* 35ea bone in pork chop, mushrooms 10 WBF 50ea chicken breast 4# ham Swiss cheese 35ea 4oz salmon fillet Red bell peppers 25 Pasteurized eggs Black Bean Burrito with Jalapeno Bechamel Roasted Vegetable Sandwich with Pesto Spinach Lasagna with Garlic Bread (+1) 2ea full hotel pans Tofu Broccoli Stir fry over Rice (+0) (30 serv) Black beans, rice, flour tortillas jalapeno Eggplant, zucchini, red bell, basil Ricotta Bread from bakery Lasagna noodles 5# spinach Ricotta, mozz Bread from bakery Brown Rice Pilaf Baked Potato 15#, #2 s French Fries 15#, #2 s Creamy Polenta Risotto Roasted Butternut (5ea) 2in half pans Arroz Verde Cilantro, spinach Creamy Pesto Pasta bake basil Frontline Lentil Bacon* Creamy Pumpkin Apple* Pumpkin, apple, ginger Heavy cream White bean and Chorizo* 3# Ground chorizo Loaded Baked Potato Chowder 5# po s Green onion Heavy cream, milk, cheddar Tom Kha Gai* Fish sauce, coconut milk Kaffir lime leaves, galangal Beer Cheese Beer, cheddar Avgolemono African Sweet Potato* 7# sweet po s

6 Week 6 10/30 10/31 11/1 11/2 Roasting Steaming and Poaching Soup Theory Plating and Garnishing Roasted Chicken with Jus Lie* Lecture/Demo Pork Ragu over Creamy Polenta* Lecture Hungarian Goulash Lecture Cioppino with Garlic Crustini 10 WBF Swedish Meatballs 6# ground beef 6# ground pork 10# ground pork Curried Turkey Meatloaf with Apple Compote 15# ground turkey Apples, raisins Bread crumbs, eggs 15# beef chucked, cubed Caprese Chicken* 35ea 4oz chicken breast Cherry tom, basil, Mozz, balsamic 5# mussels, 2# IQF Shrimp, 2# bay scallops or salmon trim Fennel Canned diced tom. Jerk Chicken* 35ea bone in HQ 1# green onion Starch Loaded Greek Style Quinoa Bowl* (+0) (20 serv) 4# spinach, Artichoke hearts, zucchini, Kalamata olives Tuna Noodle Casserole Mushroom Rice Pilaf 1# mushrooms Buttered Pasta with Herbs Fresh herbs Student choice Tempeh Black Bean Enchiladas* Tempeh, black beans, converted rice, chilies, feta Roasted Sweet Potatoes 15# sweet po s Santa Maria Style Pinto Beans Jalapeno, garlic, bell pepper, onion Thai Tofu Yellow Curry with Steamed Rice* Tofu, jasmine rice, yellow curry paste, coconut milk 10# assorted veggies Spaetzle (3ea) 4in half pans Lentils with Bacon 1# Ground bacon Eggplant Parmesan Eggplant Crushed toms mozz Pesto Pasta 1# basis Peas and Rice Red beans, coconut milk Cilantro lime Chicken Noodle 3# rdm Beef Barley* 2# beef chuck Pazole* 5# Ground pork Navy Bean and Ham* 3# ham bone Split Pea* Split pea s Corn Chowder with Green Chiles Frozen corn Green chilies Summer Vegetable* 5# assorted vegetables Butternut, spinach* 2# spinach 4# butternut

7 Week 7 11/6 11/7 11/8 11/9 Hollandaise #2 Butter sauces #1 Hollandaise #1 Butter sauces #2 Classic Eggs Benedict 60 eggs, english muffins, 20 pasteurized eggs, 7# ham Coconut Lime Beurre Blanc* Student led demo Red Wine Braised Lamb* (+2) (30 serv) 12#EP Lamb Red wine, Rosemary Crushed tomato 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* Student led demo Fettuccine with Clams and Saffron Cream Sauce (+1) ( 30 serv) 5# clams Heavy cream, 5# pasta Pan Seared Chicken Breast with Blueberry Sage Beurre Blanc* 35ea 4oz salmon fillet Heavy cream, lime, coconut milk, butter 14#EP Beef Hoagies 14#EP beef Parsley, Oregano, capers 35ea 40z chicken breast Heavy cream, IQF blueberries, sage, butter White Bean Chili with Cornbread 6# white beans Diced toms Spinach Ricotta Manicotti with Roasted Red Pepper Cream Sauce Manicotti, Ricotta, red peps, 3# spinach Fettuccine with Sauteed Peppers, Zucchini and House Smoked Mozzarella 5# Pasta, zucchini, peppers, smoked mozz Falafel 3# chickpeas Parsley Pita from bakery 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 Chowder Smoked Heirloom Tomato* Heirlooms Italian Sausage* 3# ground Italian sausage Potato Leek* Potatoes, leeks Smoked Salmon Chowder 3# smoked salmon Curried Eggplant and Zucchini* Eggplant, zucchini

8 Week 8 11/13 11/14 11/15 11/15 Brines and Marinades Make brine for pork Tomato Sauce Student led demo Theme Day check in Finalize packet, turn in Risotto Ginger Poached Chicken with Spiced Apple Chutney* BBQ Chicken Sandwich with Coleslaw order Beef Stew Braised Chicken with Artichokes and Lemon* 35 ea 4oz chicken breast Apples, fresh ginger, lemon 11# EP RDM Cabbage Hamburger buns 11#EP Beef chuck, cubbed. 10# #2 s, carrots, celery, peas 35 ea bone in HQ Artichoke hearts, lemon, olives, oregano Arugula Pesto and Roasted Tomatoes* Grilled Pork Loin with Rosemary Maple Cream Sauce* Chicken Massaman Curry with Steamed Rice* (+0) (40 serv) Fish-n-Chips with House made Tatar Sauce (+1) (40 serv) 35ea 4oz salmon fillet Arugula, cherry toms 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 Asparagus, Mushroom and Cheddar Quiche Pasta Puttanesca Stuffed Portobello with Bernaise* (+1) ( 30 serv) Mac-n-Cheese Asparagus, mushrooms, cheddar, eggs Pie shells from bakery 5# penne, capers, crushed tom, diced tom, kalamata olives Portobello, 2# spinach, garlic, parsley Converted rice 6# pasta, cheddar, parm, mozz, whole milk, heavy cream Egg flower* Cuban Black Bean* Creamy Chicken and Mushroom Tomato Basil Basil, crushed toms Creamy Coconut Carrot* Carrots, coconut milk Vegetable Minestrone with Rice* 4# assorted vegetables Chicken Tortilla* Dilled Potato Chowder 5# potatoes, fresh dill *gluten free

9 Week 9 11/20 11/21 11/22 11/23 Theme day Thanksgiving Demi #1 Demi #2 Chicken Paprikash 11# EP RDM Sour cream Student led demo Pot Roast* 12#EP Beef, rosemary Crushed tom Red wine 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 Pumpkin Risotto* (+0) (30 serv) Pumpkin Bucatini with Winter Pesto and Sweet Potatoes. 5# pasta Kale, Sweet po s French Onion* Albondigas Frontline Onions from demo Thai Curry Lentil and Sweet Potato* Sweet po s, lentils 1 ½ # gr beef 1 ½ # gr pork Moroccan Vegetable* 4# Assorted veggies *gluten free

10 Chicken Butchery Week 10 11/27 11/28 11/29 11/30 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* 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 Frontline Lentil Bacon* Creamy Pumpkin Apple* Pumpkin, apple, ginger Heavy cream White bean and Chorizo* 3# Ground chorizo Loaded Baked Potato Chowder 5# po s Green onion Heavy cream, milk, cheddar Avgolemono African Sweet Potato* 7# Sweet Po s

Week 1. 1/7 1/8 1/19 1/10 Tuesday. Hungarian Goulash (+2) (35 serv) 15# beef chucked, cubed 16# EP Pork butt (slabbed) Jerk Chicken* (+2) (35 serv)

Week 1. 1/7 1/8 1/19 1/10 Tuesday. Hungarian Goulash (+2) (35 serv) 15# beef chucked, cubed 16# EP Pork butt (slabbed) Jerk Chicken* (+2) (35 serv) Week 1 1/7 1/8 1/19 1/10 Knife Skills #1 Roux #1 Roux #2 SD/MD Use for soup Intro to Q Poached Chicken with Bernaise* Hungarian Goulash Milk Braised Pork Roast* Cioppino with Garlic Crustini 35 chicken