Menu for 2018 Chef Stephanie Riley
Chicken Brie, Cranberry, and Chestnut Stuffed Chicken Chicken breasts stuffed with brie cheese, dried cranberries, and roasted chestnuts, dredged in seasoned Panko breadcrumbs, and pan-roasted. Chicken Tortilla Soup A Mexican soup of shredded chicken in chicken broth with pureed ancho chiles, fireroasted tomatoes, sautéed onions, garlic, cilantro, and served with crispy corn tortilla chips, avocado, and Monterrey Jack and cheddar cheeses. Mediterranean Chicken, Quinoa, and Greens Bowl Lemon-oregano grilled chicken served with quinoa, baby spinach, tomato-cucumber salad, Kalamata olives, feta cheese, Lemon-Oregano Vinaigrette and roasted red pepper hummus. This is a complete meal with no additional side dishes. This is a fresh service item that should be eaten within 3-5 days. Warm Chicken and Broccoli Wraps Flour tortillas stuffed with chicken, broccoli, red bell pepper, cheddar and Monterey Jack cheeses, garlic, dill, and Dijon, rolled up into a wrap, and lightly baked. Zucchini and Cheese Stuffed Chicken Pan-roasted chicken breasts stuffed with shredded zucchini, ricotta cheese, Parmesan, breadcrumbs, basil, and egg. Chopped Grilled Chicken Salad Grilled chicken slices tossed with chopped romaine lettuce, roasted corn, cherry tomatoes, scallions, cheddar cheese, bacon (optional), and Herb-Buttermilk Dressing. Creamy Chicken and Wild Rice Soup A Minnesotan cream and chicken broth soup with wild rice, poached chicken, sherry, mushrooms, carrots, celery, onions, thyme, and parsley. Chicken Stuffed with Chorizo and Manchego Chicken breasts stuffed with chopped Spanish chorizo, Manchego cheese, and parsley, and breaded with ground almonds and Panko breadcrumbs. Chinese Peanut Chicken Salad Grilled chicken slices tossed with shredded red cabbage, carrots, red bell pepper, scallions, a dressing of peanut butter, soy sauce, lime juice, cilantro, garlic, ginger, sugar, and oil, and sprinkled with peanuts. Piri Piri Chicken Kebabs Chunks of chicken marinated in a puree of red bell pepper, cilantro, shallot, garlic, red wine vinegar, olive oil, paprika, oregano, and chile pepper, threaded onto skewers with zucchini, and grilled or broiled.
Korean Chicken Thighs in Gojuchang Sauce Chicken thighs marinated in delicious Gojuchang (Korean red chili paste), soy sauce, honey, rice vinegar, garlic, and ginger, braised with the marinade, and garnished with sesame seeds. Chicken Caprese Caesar Salad Herb-grilled chicken in a romaine salad with cherry tomatoes, fresh mozzarella balls, croutons, Parmesan cheese, and homemade Basil Caesar Dressing. This is a fresh service item that should be eaten within 3-5 days. Chile and Jack Cheese-Stuffed Chicken Breasts Chicken breasts stuffed with Monterey Jack cheese, sautéed mild poblano peppers, red onions, garlic, and spices, then breaded with Panko breadcrumbs and baked. Spanish Chicken with Chickpeas and Chorizo Chicken breasts braised with diced Spanish chorizo in a tomato sauce with chickpeas, sherry vinegar, saffron, garlic, and thyme. Chicken and Kale Salad with Roasted Garlic Dressing Shredded kale tossed with cubes of roasted butternut squash, dried cranberries, pistachios, blue cheese (or feta or goat), coated in a dressing of creamy roasted garlic, honey, apple cider, cider vinegar, and Dijon mustard, and topped with grilled chicken breasts. This is a fresh service item that should be eaten within 3-5 days. Turkey Honey-Brined Turkey Breast with Apple Cider Gravy Honey-brined turkey breast rubbed with herb butter and roasted, then sliced and served with a gravy of apple cider reduced with white wine, apples, shallots, stock, and thyme. Mozzarella-Stuffed Turkey and Zucchini Meatloaves Small, individual loaves of ground turkey, shredded zucchini, basil pesto, breadcrumbs, garlic, and egg, stuffed with mozzarella, topped with tomato sauce, and baked. Turkey and Zucchini Moussaka A casserole of ground turkey in a Greek tomato sauce with red wine, onions, garlic, cinnamon, oregano, and lemon, layered with grilled zucchini and boiled potato slices, topped with a creamy béchamel and egg sauce and Pecorino cheese, and baked until set. Turkey Pesto Meatballs Meatballs of ground turkey, basil pesto, breadcrumbs, Parmesan, and egg cooked into a homemade marinara sauce. Can also be done with ground beef, chicken, or bison.
Beef Beef-Mushroom Swiss Burgers A mixture of ground beef and minced cremini mushrooms formed into patties, grilled, and served on burger buns topped with Swiss cheese and grilled onions. Red Chile Steak Burritos Flour tortillas filled with seared chunks of flat iron steak coated in mild red chile sauce, refried beans, Monterey jack and cheddar, rolled up burrito-style, coated in red chile sauce and more cheese, and baked. Beef Carbonnade (Flemish Beef and Beer Stew) Beef stew meat cooked slowly with bacon, caramelized onions, Belgian ale, beef stock, cider vinegar, brown sugar, herbs, and garlic, until tender and delicious. Southwestern Sloppy Joes Ground beef and fresh chorizo simmered with fire-roasted salsa, smoky adobo sauce, diced red onion, red bell pepper, ketchup, beef stock, brown sugar, Worcestershire, garlic, and spices, and served on burger buns. Filet Mignon with Garlic Butter Roasted Mushrooms Pan-seared filet mignon steaks with whole cremini mushrooms coated in butter, garlic, capers, olive oil, lemon juice, and parsley, and roasted until browned. Bacon-Cheddar Burgers Ground beef mixed with bacon pieces, diced cheddar cheese, Worcestershire, and garlic powder, formed into patties and grilled, then served on burger buns with lettuce and tomato slices. Smoky Albondigas Spanish meatballs of ground beef, pork, garlic, parsley, smoked paprika, breadcrumbs, milk, and egg, simmered in a tomato sauce with red wine, smoked paprika, onion, and garlic. Old Fashioned Beef Stew Chunks of beef chuck stewed together with carrots, potatoes, peas, celery, onions, diced tomatoes, red wine vinegar, beef stock, garlic, and herbs. Braised Flank Steak with Red Peppers and Feta Strips of flank steak stewed with sliced red bell peppers, onions, tomatoes, red wine, garlic, and herbs, and finished with a sprinkle of feta cheese. Sauerbraten Meatballs German meatballs of ground beef, breadcrumbs, milk, onion, allspice, and cloves, browned and simmered in a gravy of beef stock, cider vinegar, brown sugar, and spice.
Pork Pork Tenderloin with Red Chile Sauce Pan-roasted, spice-rubbed pork tenderloin with a pureed red chile sauce of mild ancho chiles, tomato sauce, chicken stock, onion, garlic, and spices. Loaded Baked Potato Soup Baked potatoes in a creamy soup of milk, butter, flour, sour cream, green onions, garlic, cheddar cheese, and bacon. Greek Drunken Pork Stew in Red Wine Chunks of pork shoulder rubbed with Dijon mustard and seared, then stewed slowly with red wine, tomato sauce, onion, garlic, oregano, and nutmeg. Chorizo and Cauliflower Burritos Fresh Mexican chorizo sautéed with onions and refried beans, then piled into a flour tortilla with spice-roasted cauliflower and Monterey Jack cheese, wrapped up and baked until melty and lightly crispy. Pan-Seared Pork Chops with Apricot-Dijon Sauce Pan-seared, bone-in pork chops with a pan sauce of apricot preserves, chicken stock, Dijon mustard, cider vinegar, and fresh sage. Everything-Crusted Pork Tenderloin Like an everything bagel, pork tenderloin coated with Dijon mustard and crusted with poppy seeds, sesame seeds, minced dried onion, and granulated garlic, roasted, sliced, and served with a white wine, chicken stock, cream, and brown butter sauce with shallots, garlic, and parsley. Portuguese Pork Stew Chunks of pork shoulder coated in paprika and cumin and seared, then stewed slowly with red wine, chicken stock, diced sweet potatoes, carrots, sliced red onions, and garlic. Other Meats Ground Lamb Kebabs with Pine Nuts Grilled oval patties of ground lamb, pine nuts, mint, parsley, onion, garlic, cumin, and cinnamon, served in pita bread with a sauce of Greek yogurt, tahini, lemon, and sumac.
Marinated Lamb Chops with Cilantro and Honey Lamb rib chops marinated in a puree of cilantro, parsley, mint, honey, lemon, soy sauce, red wine vinegar, oil, ginger, garlic, and serrano peppers, grilled, and served with the marinade reduction sauce. Spanish Lamb Burgers with Roasted Red Pepper Aioli Grilled burgers of ground lamb mixed with paprika, smoked paprika, cumin, and dry mustard, served on buns with Manchego cheese slices, baby arugula, and mayo pureed with roasted red bell peppers, garlic, and lemon. Moroccan-Style Lamb Meatballs Meatballs of ground lamb, Moroccan spices, egg, and parsley cooked into a tomato sauce with Moroccan spices, onion, ginger, garlic, brown sugar, and fresh mint. Bison and Chorizo Burgers Grilled ground bison and fresh chorizo sausage burgers topped with a slice of cheddar cheese and served on a burger bun with chimichurri aioli of mayo, cilantro, parsley, lemon, garlic, and crushed red pepper. Seafood Scallops Piccata Pan-seared sea scallops with a traditional piccata sauce of white wine, lemon juice, capers, and butter. Cod with Red Pepper-Chorizo Ragout Paprika-dusted cod seared and served over a ragout of crumbled chorizo, red bell peppers, white beans, white wine, garlic, parsley, and olive oil. Fried Fish Sandwich Cod or tilapia filets dredged in panko breadcrumbs and fried (or baked), then served on hoagie rolls with shredded lettuce and homemade tartar sauce. Grilled Sockeye Salmon Spinach Salad with Lemon-Tahini Dressing Grilled sockeye salmon filets served on a baby spinach salad with chickpeas, edamame, red bell pepper, cucumber, feta cheese, and a creamy dressing of tahini, lemon, garlic, parsley, and olive oil. This is a fresh service item and should be eaten within 3-5 days. Cod with Basil Pesto Cream Sauce Pan-seared cod filets in a sauce of fresh basil pesto, cream, lemon, garlic, and white wine.
Hawaiian Shrimp Skewers Large shrimp marinated in pineapple juice, coconut aminos, sesame oil, Sriracha, green onions, and garlic, threaded onto skewers with chunks of pineapple and red bell pepper, and grilled or broiled. Seared Scallops with Pancetta and Brussels Sprouts Pan-seared scallops on a bed of shredded Brussels sprouts sautéed with diced pancetta, shallots, and cider vinegar. Japanese Steakhouse Salad with Shrimp and Ginger-Carrot Dressing A chopped romaine salad with thinly-sliced cucumbers and radishes, poached shrimp, and a Japanese steakhouse dressing of minced carrots, ginger, shallots, rice vinegar, soy sauce, honey, sesame oil, and sunflower oil. Tuna Bites with Lemon-Dill Yogurt Sauce Chunks of fresh tuna lightly coated with Cajun seasonings and pan-seared, then served with a refreshing dipping sauce of lemon, dill, and Greek yogurt. New Orleans Barbecue Shrimp Large shrimp cooked into a butter sauce seasoned with lemon, Worcestershire, garlic, and Cajun seasonings. Grilled Salmon with Strawberry Salsa Grilled, spice-rubbed salmon on a bed of grilled red onions with a fresh salsa of strawberries, cucumbers, lime, jalapeno, and cilantro, and topped with Queso Fresco. This is a fresh service item and should be eaten within 3-4 days. Soy-Lime Shrimp Lettuce Wraps Shrimp marinated in soy sauce, lime juice, ginger, Sriracha, and garlic, then stir-fried with diced red bell pepper, water chestnuts, and onion, and served wrapped in butter lettuce leaves. Tuscan Butter Salmon Pan-seared salmon in a cream sauce with cherry tomato halves, baby spinach, garlic, basil, lemon, and Parmesan.
Pasta Chicken Tinga with Black Bean Rotini Pulled chicken in a smoky, Mexican fire-roasted tomato sauce with chipotles, onions, garlic, cilantro, and green onions, tossed with black bean spiral pasta, and topped with cheddar cheese. Spinach-Basil Pesto Pasta with Shrimp Cavatelli pasta and sautéed shrimp coated with a pesto of pureed baby spinach, basil, pine nuts, garlic, Parmesan cheese, lemon, and olive oil. Rotini with Prosciutto, Zucchini, and Roasted Red Pepper Tomato Sauce Rotini pasta tossed with grilled zucchini, fresh corn, feta cheese, diced prosciutto, and a smooth sauce of roasted red bell peppers, roasted garlic, fire-roasted tomatoes, shallots, and rosemary. Fettucine Cauliflower Alfredo with Chicken Fettucine tossed with a smooth cauliflower puree and heavy cream sauce with garlic and Parmesan cheese, topped with sliced herb-grilled chicken breast. Meatball and Bow Tie Pasta Bake Italian meatballs and bow tie pasta coated with homemade marinara sauce, poured into a casserole, and dotted with dollops of ricotta, mozzarella, and Parmesan, and baked. Shrimp Scampi Linguine Shrimp cooked into a sauce of butter, garlic, white wine, lemon, parsley, and red pepper flakes, and tossed with linguine. Vegetarian Sesame-Ginger Tofu and Shiitake Kebabs Cubes of extra-firm tofu, whole shiitake mushrooms, and green onions marinated in soy sauce, hoisin, rice wine, peanut oil, sesame oil, ginger, and honey, threaded onto skewers with orange slices, broiled, and drizzled with marinade reduction sauce. BBQ Portabella Mushroom Sandwiches Thinly-sliced portabella mushrooms, sautéed with spices, coated in homemade barbecue sauce, and served on brioche burger buns. Sesame-Gojuchang Tofu Cubes of extra-firm tofu marinated in Korean gojuchang (red pepper paste), coconut aminos, sesame seeds, brown sugar, and green onions, then baked.