HTE 2613 Food Service & Production I
David Brosius, Leana Maestas,
Eric Page
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Front of the House Team #2
2
Table of Contents
Individual Narratives
Eric Page………………………………………………………………………………………………………………………………………………………………………..4
Leana Maestas………………………………………………………………………………………………………………………………………………………………..5
David Brosius…………………………………………………………………………………………………………………………………………………………………..6
Front of the House
FOH Set-Up……………………………………………………………………………………………………………………………………………………………………..8
FOH Closing Task……………………………………………………………………………………………………………………………………………………………11
Server Product Knowledge…………………………………………………………………………………………………………………………………………….12
Bar Set-Up…………………………………………………………………………………………………………………………………………………………………….14
Bar Product Knowledge ……………………………………………………………………………………………………………………………………………….17
Maître d'hôtel Duties……………………………………………………………………………………………………………………………………………………18
Expeditor Duties……………………………………………………………………………………………………………………………………………………………19
Back of the House
BOH Set-Up………………………………………………………………………………………………………………………………………………………………..…22
BOH Closing Tasks………………………………………………………………………………………………………………………………………………………..24
Recipes
Menu Options……………………………………………………………………………………………………………………………………………………………….25
Soups…………………………………………………………………………………………………………………………………………………………………………….27
Salads……………………………………………………………………………………………………………………………………………………………………………31
Intermission Course………………………………………………………………………………………………………………………………………………………38
Entrées………………………………………………………………………………………………………………………………………………………………………….41
Desserts………………………………………………………………………………………………………………………………………………………………………….5
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3
Eric Page
Restaurant Management
Degree
• Front of the House
Team Captain• Back of the House
Grill Station-
4
Leana Maestas
I have learned so much from Food Production! I have a limited amount of food
service experience and did not know all that is involved with running a
restaurant smoothly. I think one of the biggest things I learned was that no
matter what position you are stationed at, you are part of one big team that
has a common goal and that is critical to keep in mind. Sometimes, we get so
focused in on our specific task that we forget to look at the big picture which is
making sure that the customer has a great experience!
Front of the House
Front of the house waitress
Working in the front of the house was by far the newest experience to me and I
enjoyed the challenges and successes of working as a giant team. Over the course of
the semester our skills as a team developed and strengthened. Our communication,
problem-solving, and commitment to creating a great dining experience for our
customers paid off!
Back of the House
Bakery
I truly enjoyed working in the bakery and I learned so much! Everything always
comes back to communication. Our first few days in the bakery did not go very
smoothly as we were not working as one with the front of the house to get desserts
fired on time. By our last day, desserts went out without a hitch and we really talked
and communicated with FOH to make it happen.
I feel as if this class is preparing me for my future profession in dietetics in that I have
a greater awareness and appreciation for what it takes to run a restaurant. I will
most likely be working in conjunction with food service personnel and it helps to
understand the jobs of those who are helping you! Besides that, like anything,
practice makes perfect so it never hurts to practice working as part of a team.
5
David Brosius
Throughout the class I feel I've learned a decent
amount. Most of it has come from learning more about how important
timing is in the restaurant. At a dining hall timing is important but you
never have to coordinate with what people already have and with
what the servers are doing so it's been good experience in regards to
that.
Front of the House
Back of the House Waiter
Working front of the house I didn't really learn much that
would actually apply to the nutrition field other than being personable with
people (though I plan on doing research or working with athletes). It was still good
experience and doing the table-side preparations was fun.
Back of the House
Sauté Station/Lamb
Back of the house has been a lot more exciting. At the dining
hall I worked at I mostly cooked but since it was dining hall food it wasn't very
interesting. Actually making good food is much more interesting. I've never
cooked lamb before so thanks to Justin and Mayne for the tips on doing so. While
this portion of the class didn't directly relate to my field, cooking is something I
deal with daily and will possibly have to deal with in clinical or community portions
of an internship if I decide to go that route.
I think as a whole, this class teaches you the importance of
teamwork which is important in almost every professional field, especially as
technology and advanced learning progress further and further so this class is
helpful in that regard. It also teaches you to be aware of everything going on
around you which is important in and out of work (I'm looking at you bad drivers).
So while there's no one thing in this class that applies directly and specifically to
my particular field, overall themes of teamwork, awareness, communication, will
be useful in any field I choose to go into.
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Front of the House
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F.O.H Operations

Front of House Set-Up
Check Table Diagram and make sure that everything is in place. (Mise en place.)
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Wipe Tables Down before setting up-use soap and sanitizer.
Gather serve ware and plates for each setting.
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charger plate
bread plate
water glass (tall)
One of each of the following at each setting: small salad fork, large dinner fork, small dessert spoon, large soup spoon, two
knives (one for bread plate and one for dinner).
-IMPORTANT- make sure to polish silverware if needed by dipping in soda water and wiping with either table
napkin or coffee filter.
Napkin Folds
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Pyramid-for each table setting
Lotus- for cobblers
Bread-fold for bread bowl
Serviette-for all servers
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Make sure that salt and pepper shakers are full and present on each table in addition to each table having candle
holders. Candles must be charged.
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15 minutes prior to reservations showing up, fill glasses with ice. Be sure to have water pitchers readily available
to pour water as soon as the guests sits down and then for future refills.
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Make sure all ingredients for Caesar salad, Bananas Foster, and Cherries Jubilee are prepared and in the back
fridge for easy access.
8
F.O.H Servers Duties
The Captain
-Head leader, does all the talking with the table.
•
-The only server to communicate with the expo and who is
allowed behind the counter.
-They greet the table, introduce themselves, tell the table who
their front wait server is, let the table know that the front wait
server will take the beverage order, and the captain will tell the
table that they will be back to answer any questions and take
their order.
-Once drinks are at the table, starting with seat one, the
captain will go around clockwise taking the order for the fivecourse meal.
-After the order is taken, the captain will give their ticket to the
expo and ensure that the expo understands their order.
As each course pops up at expo, the captain must gather their
front and back servers to help run the food.
-Food running is synchronized and all servers must follow the
commands of the captain when presenting food and prebussing it.
-All food is served on the left and all pre-bussing is done on the
right.
-During salad presentation, it can be the captain’s job to
prepare the salad table side for the guests.
-To make the job easier, the captain can have the front server
tell the story of how the Caesar salad came to be while the
captain makes up the salad.
Front Server
-Second in charge behind the captain.
-They take the beverage order after the captain has given
the command.
-Once order is completed, front server drops the ticket off at
the bar for the bartenders to make up.
-During the meantime, they help out with drink refills,
running food, and pre-bussing.
-While the Caesar salad is being demoed, the front server
can help assist the captain by telling the story while captain
prepares the salad table side.
Back Server
-Third in charge, they basically assist where it is needed.
-Once front server has placed the beverage order with the
bar, it is back servers job to pick it up and hand it out to the
guests.
-All beverage orders are placed on right side.
-They as well help with drink refills, running food, and prebussing.
-The back server will help hand out grilled cheese
sandwiches, bread and butter, and the root appetizer meal.
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Napkin Folds
The
Lotus
Fold
Bread
Fold
The
Pyramid
Fold
Serviette
10
F.O.H Closing Task
Front of the house closing task.
 Clear off all table settings
 Wash and sanitize all chargers, plates, silverware, and glasses
 Wash and sanitize all pots, pans, containers, or small wares used during service.
 Put away all dishes, pots, pans, and small wares in correct location.
 Put candles away to be charged before next service.
 Make sure all food that has been prepped is correctly covered, labeled and dated.
Throw out any food that is out of date.
 Wash and sanitize all table surfaces
 Wash and sanitize all seating
 Sweep restaurant floor
 Mop restaurant floor with clean mop water
 Place all used napkins and rags in outgoing laundry.
 Clean out sinks and garbage disposals in front of the house areas
 Take out trash in front of the house areas and replace with new trash bags.
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Server Menu Knowledge
1) Give a brief description of the Butternut Squash Soup.
A puree of roasted butternut squash, potato, pear, and fresh herbs.
2) What is the side served with the soup course?
A five cheese grilled cheese with apple slices.
3) What happens when the kitchen runs out of soup?
A new soup will be offered to the tables as a replacement.
4) List all of the ingredients for a tableside Caesar salad.
Romaine lettuce, 1tsp anchovy paste, 1/2 lemon, 1 oz shredded parmesan,
1 shirred egg, 1/2 cup EVOO, 1 tsp Dijon mustard, 3oz croutons.
5) Describe the basic prep for making croutons.
Cube 1 loaf of bread, melt 1/2 cup butter with 2 cloves garlic minced, pour
over cubed bread and toss with 1oz parmesan, salt, and pepper. Bake at
350 for ten min or until golden brown.
6) Describe the basic history of Caesar salad.
Caesar Cardini had a group of celebrities enter his Tijuana restaurant after
the kitchen had closed. In order to serve them something he gathered the
basic ingredients and prepared the salad tableside to impress the guests.
The Hollywood elite loved the salad and spread the word to chefs around
the world.
7 ) What are the main components of the roasted beet salad?
Roasted beets, goat cheese, and sliced pear. Served with apple honey
vinaigrette.
8) What are the three root veggies used in the intermission course?
Fingerling potatoes, Russet potatoes, sweet potatoes, and parsnips.
9) What is the service type for this dish?
Served Russian style. (In a clockwise fashion around the table, use the
tongs to place a single serving of food on each patron’s plate).
10) What is the side for the potatoes/root veggies course?
Chipotle aioli sauce
11) What is in the breading for the trout?
Cornmeal, flour, eggs
12) What is the cooking method for the trout?
Flat top grill
13) What is the trout served with?
Polenta and chef’s choice of veggies.
14) What is the portabella mushroom stuffed with and served on?
Quinoa and sautéed red peppers stuffing, served on a roasted red pepper
coulis. This is a vegan dish.
15) Describe Gateaux.
The French word for cake, in this reference it applies to the pressing of the
quinoa into a cake shape.
16) How is the bison prepared?
On the grill.
17) What is the bison served with?
Mashed potatoes and chef’s choice of veggies.
18) What is the sauce served with the bison?
A demi glaze and 1 tsp. of herb butter.
19) Describe Rossini style.
Dishes that include foie gras, truffles, and a rich demi glaze.
20) What is the cooking method for the chicken?
Sautéed
21) What is chicken served with?
A white wine, mushroom, and tomato sauce. Finished with a demi glaze
22) What is the lamb served with?
A creamy polenta sauce.
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Server Menu Knowledge Cont.
23) What is the lamb prepared with?
Dijon mustard, salt & pepper, and seasoned breadcrumbs.
24) What is in the polenta?
Garlic, rosemary, parmesan.
25) What is in the mashed potatoes?
Garlic, thyme, onion, mustard, bay leaf.
26) Madeira sauce is made from?
Madeira wine added to a demi-glace.
27) What dishes are served with the Brioche?
The salad courses.
28) What is the name of the napkin fold used with the cobbler and
soufflé dishes?
The lotus fold.
29) Describe the bananas fosters story.
Richard Foster wanted to improve the image of New Orleans so asked the
chef of Brennan's restaurant to create a dish that featured one of the
city's biggest imports, bananas. The flambé dessert was created to be a
big table side spectacle in order to impress the guests.
30) Describe the cherries Jubilee story.
Same chef as bananas foster was asked to prepare a dish for the queen of
England. He took the same flambé method and used different ingredients.
31) What is the sauce used on top of the soufflé dish?
The sauce is a Grand Marnier sauce.
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Bar
Par List for the Bar Fridge:
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Top Shelf:
10 Cans Grapefruit Juice
Bitters
Almond Extract
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Beverages
Brewed Coffee, Espresso, Latte, Cappuccino, Americano, Caramel Macchiato,
French Pressed Coffee,
Soda (Pepsi, Diet Pepsi, Sierra Mist, Ginger Ale)
Mango Breeze Iced Tea, Iced Tea, Hot Tea, Cranberry Juice, Strawberry
Lemonade, Chai Arnold Palmer
Virgin Belgian Orange Blossom
Middle Shelf:
Fruit: 10 Oranges
2 cartons of strawberries
Lemons
Bottom Shelf:
1 full gallon of milk
Soy milk
Chai
Prepped lemonade
Prepped Orange Blossom
Muddled Strawberries
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Bar Drink Descriptions
A unique drink idea from Brussels- This candy like drink will leave you wanting
more with a sweet and bitter combination of almond syrup, oranges and bitters,
followed by the fizz of the lemon lime soda and lemonade.
Strawberry Lemonade:
This is a refreshing fruity beverage made from fresh squeezed lemons and fresh
muddled strawberries.
Café Latte:
Two shots of espresso, mixed with steamed milk, with a dollop of foam to top it
off.
Cappuccino:
Two shots of espresso topped with equal parts of steamed milk and foam.
Americano:
Beverage Prep.
Virgin Belgium Orange Blossom:
Two shots of espresso diluted with hot water.
Freshly steamed milk with vanilla-flavored syrup, marked with espresso and
finished with caramel sauce.
Hot Tea:
Choose from any one of our soothing organic teas (flavors with be shown
tableside).
Chai Arnold Palmer:
The calming aromatic flavors of chai tea blends with a refreshing splash of freshly
squeezed lemonade.
Mango Breeze Iced Tea:
An everyday favorite- iced tea with a hint of tropical mangoes, brewed fresh daily!
Iced Tea:
Brewed Fresh daily, unsweetened.
Espresso Station
Caramel Macchiato:
15
Beverage Recipes
Strawberry Lemonade
Virgin Belgian Orange Blossom
This is a non-alcoholic version of a unique drink idea from
Brussels. Lemon lime soda replaces the gin for a mellow,
neutral base and the addition of almond syrup to the oranges
has an almost candy-like quality. Dry citrus notes and a bit of
fizz save the drink from being cloyingly sweet. You’ll never
miss the alcohol in this virgin cocktail!
Ingredients:
3 thin slices of orange (peel on)
2 teaspoons almond syrup
3 oz. lemon lime soda
1 oz. grapefruit juice
1/2 oz. lemonade (see lemonade recipe)
2 dashes bitters
Directions:
1. Using a tablespoon, lightly crush the orange slices in a tall
glass. Do not mash the oranges; just crush them enough
to release a bit of juice.
2. Add 1/3 cup ice to the cup, fill with the remaining
ingredients.
3. Stir lightly, keeping the orange slices at the bottom of the
pitcher
Serves 44 oz. ( 7 glasses)
Ingredients:
1 cup fresh lemon juice
1 cup simple syrup ( see note)
3-4 cups of water ( varies due to strength of lemons)
2 cups muddled strawberries
Simple syrup
1 cup water
3/4 cup sugar
Directions:
1.
Mix lemon juice, water and simple syrup.
2.
Chill lemonade in fridge.
3.
Muddle strawberries until crushed.
4.
Add 2 tablespoons of muddled strawberries to
5.
6 oz. lemonade. Serve and enjoy!
Leave out Strawberries for Regular lemonade.
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Bar Product Knowledge
What is not an ingredient in the Virgin
Belgium Orange Blossom?
a) Seltzer water
b) Lemon-Lime Soda
c) Lemonade
d) Orange peel
What are the ingredients in a Strawberry
Lemonade?
a) Strawberries, Limes, Soda, Minute Maid
b) Fresh squeezed lemonade, Water, Simple
Syrup, Cherries
c) Muddled Strawberries, Water, Simple
Syrup, Fresh Squeezed Lemons
d) Chocolate Syrup, Milk
What is the difference between a Latte and a
Cappuccino?
o A latte has a dollop of foam and contains
mostly steamed milk while Cappuccino is
half foam and half steamed milk.
How do you make an Americano?
o You add 3 shots of espresso and fill the cup
to the top with hot water.
What is the syrup used to make a Caramel
Macchiato?
a)
Vanilla
What is in a Chai Arnold Palmer?
a)
Chai, Lemonade
b)
Chai, Lemonade, Iced Tea
c)
Mango Breeze Iced Tea, Chai
d)
Lemonade, Chai, Simple Syrup
How do you make French Press Coffee?
o Start off by measuring 2 Tablespoons of
coarsely ground coffee for every 6oz. of hot
water into the container, next let the grounds
steep for 4 minutes in the water, when ready
to serve press down on the handle to
submerge the grounds, and serve!
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Maître d'hôtel
Maître d'hôtel Duties
1. Ensure that enough clean menus are available for guests (stash of 25 or so)
2. Help with all server opening duties
3. Communicate with the office manager in the HTE office about the number of
reservations that have been made for the day. This process is in-transition – office
manager will now print a list off of a spreadsheet with Names, Times, and Number
in each party. Check at about 10:00 a.m. and request a final printed list at 11:15
a.m.
4. Decide where you will seat each party, section by section. Seat Section 1, then
Section 2, then Section Stagger guest seating to ensure we can service guest in a
timely manner.
5. You will be the first face of the restaurant: smile, stand in front, and take the
initiative to greet each guest and welcome them to our student-run restaurant.
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Here is some dialog to use: “Welcome to our MSU-Denver Student-operated
restaurant. May I please have your last name?” [reference a clipboard or a
nice reservations book]
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Confirm reservation with guest, “Ms. Campbell, party of five? Right this way
please”
6. Seating Guests: Grab enough menus from the host stand and seat guests at
reserved table. Pull out chairs for the ladies, then gentlemen.
7. Explain the service of the restaurant. “We offer a five-course tasting menu,
beginning with our signature roasted butternut squash soup, followed by your
choice of salad, then an intermission course of root vegetables with aioli sauce.
Next comes the main course, and lastly the dessert course.” My favorite is the
(blah, blah, blah. . . ). Your servers Jessica, Roger, and Eddie arrive shortly to take
your drink orders. May I suggest the Ibis Moon Iced Tea?”
8. While your main duties will be managing the host stand, it’s important to check
on the guest’s experience during service. Walk around and make sure the guests
have everything they need, make small talk, etc.
9. Run dessert order from expediter to bakery, tell bakery when to fire desserts
(usually when main course is being served).
10. Assist servers as-needed with refill drink delivery, entrée service, roll delivery,
etc.
11. Collecting the Money: After the main course is served, visit each table with a
donation envelope and explain how the $15.00 donation goes to the scholarship
fund. You’ll be handling cash, so please use caution and good judgment.
12. After collecting funds, total all money and seal in a special plastic deposit bag.
Fill out the deposit with your initials, the amount, and the date. Give this to office
manager in the HTE dept.
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Expeditor
General Duties:
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Line of communication between front of the house (FOH) and back
of the house (BOH) line cooks.
To ensure quality and proper presentation of food in a timely
manner.
Make sure food orders are prepared and assembled quickly
according to recipes and procedures to avoid waste.
Ensure the line is always stocked, neat, clean and safe.
Read tickets, calls out food orders to cooks.
Examines portioning and garnishing of completed food order.
Notifies serving personnel when order is ready.
May record count of items, such as entrees served, to accumulate
food control data.
May run food orders out to tables to assist wait staff.
Opening Duties:
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Arriving to the restaurant assist the FOH staff with setting the
dining room.
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Polish flatware
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Fold Napkins
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Set place settings
Assign or make sure prep for Bananas Foster and Caesar Salad is
being done
Organize and set Expo Line.
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Make sure soup bowls, dinner plates, painter palate plate,
fry course plate, and bread bowls are in the hot box.
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Turn hotbox on.
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Enough salad plates in the refrigerator behind salad station
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Serving tongs place at end of counter for Russian style
service.
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Fill Sanitizer bucket and soap bucket place in big sink at the
end of the expo line.
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Clean and sanitize expo line and counter space.
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Tape dry erase checklist to counter top and place the
second by expo computer.
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Find and place ticket holder in front of steam table.
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Get with chefs and find out what they have prepped for the
day. Note it on dry erase checklists. (including pastry cooks)
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Prepare for guests arrival
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Expeditor: Dish Fire Times
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Rolls:
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Tell pastry kitchen to place in hotbox 15 min prior to guests
arriving.
Guests walk in:
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Count number of people and tell grilled cheese cook to fire (#) of
grilled cheese.
•
Go to hotbox and grab painter palate plate and hand to
grilled cheese cook.
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Tell veggie cook how many orders are coming and tell him/her to
fire veggies.
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4 minute fire time
Guests Sit:
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Warn BOH of the (#) tops coming in
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Tell soup cook to be ready to plate (#) of dishes
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Tell fry cooks that you are going to need enough fry course to
plate (#) of tables
Order comes in:
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Plate soup
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Mark on ticket with red pen.
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Count number of entrees on tickets and mark them on the dry
erase checklist.
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Warn chefs of number of entrees coming in and tell them
to begin their prep work.
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And their cooking temps i.e. – rare, medium rare, etc…
Drinks go out:
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Soup on counter ready for pick up.
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Mark on ticket with black pen.
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Read ticket if there are any RBS tell salad cook to fire salad but
hold dressing.
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Mark ticket with red pen
Caesar Salad is being plated:
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Dress the salad.
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RBS on counter ready for pick up
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Mark ticket with black pen.
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Hand fry cook rectangle appetizer plate from hotbox and tell
him/her to keep it warm.
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Salad course done:
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Wait for head waiter/waitress to request their fry course
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Tell fry cook to plate the Aioli Sauce and sprinkle truffle sauce on
fry course
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Fry course on counter ready for pick up
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Label ticket with a “I”
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Fire Entrée’s on that ticket
Fry course out:
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Entrée’s are fired keeping a mind of each cooking time
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Trout – 6-8 minutes
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Portobello Mushroom – 12 minutes
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Bison – 8 minutes
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Beef – 8 minutes
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Chicken – 15 minutes
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Lamb – 12 minutes
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Mark the ticket with red pen
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Count desserts on tickets ready for entrée pick up submit the
“Bakery Dessert Order” form to host.
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Pastry cook will fire desserts upon receiving the order
Entrée pick up:
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Spout order to be picked up by saying “(Names of Dishes) Pick up.”
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Cooks know to plate said dish and respond back.
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Chef will hand you plate examine for quality control
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Preform plate wipe if necessary
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Entrée on counter ready for pick up
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By order on ticket
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Inform head waiter/waitress of order being up and what table
number.
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Label ticket with a “D” indicating table is waiting for dessert.
Dessert out:
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Remove ticket from line.
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Fold and hold for later use
All tables gone:
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Pull out all tickets for the day and count the (#) of covers done for
that day.
20
Back of the House
21
B.O.H. Operations
Sauté Station Set Up and Prep List
Chicken
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4 cups Demi Glace w/fresh tarragon, shallots, tomatoes, and mushrooms –
6th pan
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10 portions of chicken breasts, airline placed in the refrigerator drawer
Beef
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4 cups Madeira Demi Glace - table top
Truffle oil in a small container with a small demi tasse spoon – table top
10 portions of beef tournedos placed in the refrigerated drawer
10 portions of foie gras slices placed near beef tournedos in the
refrigerated drawer
20 brioche croutons –in a pan on table top
Lamb
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10 (2 bone) portions of lamb rack placed in the refrigerated drawer and
seasoned with salt and pepper
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Dijon mustard in a shallow 6th pan for lamb
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Seasoned panko bread crumbs in a shallow half pan for lamb
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4” half pan of rosemary polenta for lamb and fish
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4cups Rainwater Madeira
All Entrees
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50 portions Veg Du Jour
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4 cups Herb Butter for veg
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Micro green garnish
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Additional half pan for chefs vegetables on the steam table
General Sauté
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Kosher salt in a small container – table top
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Black pepper in a small container – table top
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4 cups clarified butter for sauté - on right side of broiler which is off
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2 cups canola oil for vegetarian sauté cooking of vegetables when needed
22
B.O.H. Operations
Broiler/Grill Station Set Up and Prep List
Vegetarian
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Kosher salt in a small container – table top
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Black pepper in a small container – table top
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10 portions of portabella mushrooms, peeled and gilled placed in the
refrigerator drawer
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10 portions sliced zucchini and yellow squash in refrigerated drawer
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½ cups Canola oil in 6th pan for mushrooms and squash
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4 Cups Cooked Quinoa in steam table
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4 Cups Red Pepper Coulis in steam table
Bison
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10 portions bison steaks (6 oz.) placed in the refrigerated drawer
½ cup Canola oil in a 6th pan for bison
4” half pan mashed potatoes in steam table for the chicken and bison
Herb butter-6th pan
Grill Station
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10 portions trout fillets cut in half placed in the refrigerator drawer
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2 cups each Seasoned flour, corn meal, and egg wash breading station in
refrigerated drawer
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3 cups Remoulade sauce kept in top of left side of the salad station in a
squeeze bottle
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80 pieces French bread cut ¼” thick for mini grilled cheese sandwiches –
half pan in refrigerated drawer
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40 slices of Fuji apple lightly seasoned with sugar and cinnamon – half pan
in refrigerated drawer
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5 cheese blend shredded (cheddar, Swiss, gouda, mozzarella, etc.) – in
refrigerated drawer in a half pan
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Clarified butter for grilling – in 6th pan with pastry brush
Fry and Salad Station Set Up and Prep List
Fry Station
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Kosher salt in a small container – table top
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Black pepper in a small container – table top
•
Truffle oil in a small container with a small demi tasse spoon – table top
•
3 lbs. Oil blanched fingerling potatoes
•
3 lbs. Oil blanched gaufrette cut sweet potatoes
•
3 lbs. Oil blanched shoestring russets or gold potatoes
•
Hot Frying oil at 350 degrees F
•
Blanch the above items in 285 degree oil for 45 seconds then store them on
parchment paper lined sheet trays on a half sized speed rack next to the fry
station
•
3 cups Chipotle aioli sauce kept in squeeze bottle in top left side of salad
station
Salad Station
•
4” full pan Field greens washed and kept in top of the salad
•
6th pan full of Pears, medium diced top of station
•
6th pan full of roasted beets medium diced top of station
•
3 Cups Apple Honey Vinaigrette in squeeze bottle on top of station
•
4 cups goats cheese in 6th pan on top of station
•
4 cups toasted sun flower seeds in 6th pan on top of station
23
B.O.H. Closing Task
Back of the House closing Task
 Throw out foods that are out of date.
 Put all excess food away. Cover in plastic
wrap, label the product, and place date on
food
 Wash and Sanitize all small wares and
utensils
 Wash and sanitize all pots, pans and holding
trays used for food service.
 Put away all pots, pans, holding trays, small
wares and utensils in proper locations.
 Clean Grill Station, flat top grill, sauté station,
and fry station.
 Clean and sanitize refrigerator door surfaces
 Wash and sanitize all countertop and sink
surfaces
 Clean floors: Sweep and mop with clean mop
and hot water
 Take out all trash bags, and replace with new
trash bags
24
MSU Denver Student Operated Restaurant
5-Course Tasting Menu
Our Signature soup
Roasted Butternut Squash with Crispy Onions and Crème Fraiche
or
Celery and Parsnip soup
accompanied by Mini Grilled Five-Cheese Sandwich with Fuji Apples
Please select one salad
Classic Caesar Salad made Tableside
or
Roasted Beet, Goat Cheese and Pear with Sunflower Seeds, and Apple/Honey Vinaigrette
The Intermission Course Served Russian Style for the table
Sweet Potato Fries with Chipotle Aioli
Root Chips
Truffle Parmesan Fries
Please select one main course
Main courses accompanied by chef’s vegetables and garnish
Grilled Ruby Red Trout with Cornmeal Breading
Flame Broiled Portobello Mushroom and Quinoa Gateaux
Flame Broiled Bison Tenderloin
Sautéed All Natural Colorado Beef Medallions Rossini Style
Hunter’s Style All Natural Sautéed Chicken
Herb Crusted Roast Rack of All Natural Colorado Lamb
Please select one dessert
Seasonal Cobbler A-La-Mode
Chocolate Soufflé with Grand Marnier Sauce
Tableside Flambé Bananas Foster or Cherries Jubilee
Mint Anglaise with Berries
Chocolate Strawberry/Orange Tart
25
MSU Denver Student Operated Restaurant
3-Course Trio Menu
Suggested $12.00 donation
to
MSU Denver Student Scholarship fund
Please select either our Signature soup or Salad for introduction course
Roasted Butternut Squash with Crispy Onions and Crème Fraiche
Celery and Parsnip soup
accompanied by Mini Grilled Five-Cheese Sandwich with Fuji Apples
or
Roasted Beet, Goat Cheese and Pear with Sunflower Seeds, and Apple/Honey Vinaigrette
Please select one main course
Main courses accompanied by chef’s vegetables and garnish
Grilled Ruby Red Trout with Cornmeal Breading
Flame Broiled Portobello Mushroom and Quinoa Gateaux
Flame Broiled Bison Tenderloin
Sautéed All Natural Colorado Beef Medallions Rossini Style
Hunter’s Style All Natural Sautéed Chicken
Herb Crusted Roast Rack of All Natural Colorado Lamb
Please select one dessert
Seasonal Cobbler A-La-Mode
Chocolate Soufflé with Grand Marnier Sauce
Mint Anglaise with Berries
Chocolate Strawberry/Orange Tart
Ice cream du jour
26
Our Signature soup
27
Roasted Butternut Squash with Crispy Onions and Crème
Fraiche
A roasted butternut squash puree is creamy and savory and seasoned with fresh herbs.
Crème fresh adds a bright visual appeal and a counter balance to the savory.
Ingredients:
•
15 oz. Olive Oil
•
20 lbs. Butternut Squash
•
10 Yellow Onions
•
10 cups Apple Cider
•
10 qtrs. Vegetable Stock
•
5 Tbsp. Salt
•
5 cups Half & Half
•
Season with cayenne pepper, garlic powder and thyme
Directions
1.
Cut squash into 1-inch chunks.
2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
3. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20
minutes.
4. Remove squash chunks with slotted spoon and place in a blender and puree.
5. Return blended squash to pot.
6. Stir and season with nutmeg, salt, and pepper.
7. Serve.
• Serves 50
28
Celery and Parsnip Soup
Ingredients:
•
7.5 fl. oz. oil blend
•
128 oz. thinly sliced celery stalks
•
49.75 oz. finely chopped peeled parsnips
•
41 oz. chopped green onions (substitute leeks)
•
2.5 large garlic clove, chopped
•
2.5 thin round of peeled fresh ginger
•
105 fl. oz. (or more) vegetable stock or canned low-salt broth
•
10 oz. finely chopped celery leaves
Preparation:
1.
Pour olive oil in heavy large pot over medium heat.
2.
Add next 5 ingredients. Cover; cook 10 minutes.
3.
Add stock; bring to boil.
4.
Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes.
5.
Working in batches, puree soup in blender until very smooth, adding celery leaves to each batch.
6.
Return to pot. Thin with more broth, if desired.
7.
Season with salt and pepper. (Can be made 2 days ahead. Chill until cold. Cover; keep chilled.)
•
Serves 20
29
Mini 5 Cheese Grilled Cheese
Mini 5 cheese grilled cheese adds a crisp texture to the presentation and the sweetness of the
apples meshes well.
Ingredients:
•
•
•
2-¼ inch slices French baguette
3 tbsp. grated cheese blend
1 thin apple slice seasoned with cinnamon and
sugar
Preparation:
1.
coat the grill with clarified butter over
medium high heat.
2.
Place 1 slice of baguette on the grill and top
with 1 ½ tbsp. cheese, apple slice, and
remaining 1 ½ tbsp. cheese.
3.
Place remaining baguette slice on top and
toast until first side is golden.
4.
Flip and continue to cook until second side is
browned and cheese is melted.
5.
Plate and serve.
•
Serves 1
30
Please select one salad
31
Classic Caesar Salad made Tableside
Prepared table side, this delicious salad brings a classic dish to life. Presented tableside with a history of the
salad the guest can choose to have it prepared traditionally with anchovies or without.
Yield: 6
Mise en place: Wooden bowl, whisk, large spoon, small spoons to maneuver ingredients,
cheese grater (if available), salad plates, pepper mill, napkin.
Ingredients:
•
1 clove garlic, minced.
•
1 shirred egg.
•
1 tsp anchovy paste.
•
1 TBSP Dijon mustard.
•
2 lemons, halved with lemon wraps, to squeeze.(yields about ¼ cup lemon juice)
•
1 cup olive oil.
•
grated parmesan cheese. (to preference of guests)
•
1 cup croutons.
•
cracked pepper. (to preference of guests)
•
6 cups of romaine lettuce.
Preparation:
1.
Mash garlic in bowl to bring out garlic flavor.
2.
Add shirred egg, whisk together.
3.
Add mustard, lemon, whisking together.
4.
Gradually add olive oil while whisking until you reach a good consistency.
5.
Add anchovies if desired. If someone doesn’t want anchovies, reserve dressing for
them at this point.
6.
Add lettuce.
7.
Add pepper if desired.
8.
Add croutons and cheese.
9.
Toss together and serve over peppered plates.
32
Caesar Salad Origin
•
Caesar Cardini was an Italian born chef
who immigrated to the United States after
World War I. Despite having a home in San
Diego, the Cardini family operated a
restaurant in Tijuana, Mexico, primarily
because of prohibition. Many Americans
would go to Tijuana to drink, so business
at that time in Tijuana, was booming.
•
According to Caesar’s daughter, on July
4th, 1924, Caesar was running short on
supplies due to an unexpected rush of
customers. In order to not have to turn
customers away, he concocted a salad and
dressing out of some of the remaining
ingredients he had lying around, and the
famous salad was born
Original Caesar’s Restaurant in Tijuana
33
Roasted Beet, Goat Cheese and Pear with Sunflower Seeds, and
Apple/Honey Vinaigrette
A colorful blend of field greens tossed with a toasted sunflower seeds, fresh pear slices, roasted beets, and a goat cheese all
come together to balance sweet and savory to provide a complex mouth feel. The salad is topped with apple cider and
honey vinaigrette.
Ingredients
• 6.25lb Lettuce, Spring Mix
• 2.50lb Lettuce, Arugula
• 25oz Sunflower Seeds (toasted)
• 50oz Beets, mixture of red and golden
• 50oz Apple cider and honey vinaigrette
• TT Goat Cheese
• 6 ea. Pears, diced
Preparing the beets:
1. Wash and trim beets. Lightly dress them with olive oil, salt, and black
pepper. Loosely wrap them in foil and roast them at 350 degrees for 40-45
minutes, or until tender.
2. Peel the beets while warm by lightly rubbing them with a dry towel.
34
Apple/Honey Vinaigrette
Apple cider and honey Vinaigrette
•
•
•
•
•
•
2 c. Apple Cider Vinegar
3c./3c. Canola/Olive Oil
1 c. Honey
1/2 c. Dijon Mustard
1/2 c. Parsley finely chopped
1 c. Shallots, minced
Combine the vinegar, honey, Dijon mustard, parsley and shallots. Whisk in the oil mixture gradually.
Preparing the salad:
Toss the spring mix, arugula, toasted sunflower seeds, and pears in a large bowl with enough vinaigrette
to coat. Mound the salad atop plates. Arrange the beets around the salad. Sprinkle with the goat
cheese, and serve.
35
Brioche
Ingredients:
21 lbs. high gluten flour
8.5 lbs. eggs
2.1 lbs. sugar
1.1 lbs. fresh yeast
4.3 lbs. milk
12.75 lbs. butter
Directions : Method Brioche
1. Have butter soft, eggs and milk around 60*F
2. Mix everything except butter to homogenous mass on speed one, put on speed two
until 80% developed
3. Add butter slowly and gradually over several minutes. Continue mixing until very well developed
4. Place in freezer for 15 minutes, then wrap and put in retarder at 45°F overnight.
5. Let sit at room temp for 1 hour before dividing and shaping evenly into 2 oz. rolls on sheet pans with
cooking spray.
6. Place in proofer for approx. 15 min. or until risen
7. Cook at 350°F for 10 to 15 min. or until golden brown
8. Roll dough into a log approx. 3-inch diameter, cut into 2 oz. pieces
9. Roll pieces into round balls without creases or folds
10. Freeze remaining rolls for later use
36
Herb Butter
Ingredients:
•
•
•
•
•
•
•
1 lbs. butter
1 oz. minced garlic
1 oz. parsley
1 oz. thyme
1 oz. rosemary
1 squeezed lemon
1 tsp. pepper
Method (butter)
1. Mix all ingredients together in blender
2. Hold overnight in refrigerator
3. Divide into serving
37
The Intermission Course Served Russian Style
for the table
38
Sweet Potato Fries with Chipotle Aioli
Root Chips
Truffle Parmesan Fries
Ingredients:
•
Sweet Potatoes
•
Russet Potatoes
•
Fingerling Potatoes
•
Parsnips
•
Truffle Oil
•
Parmesan Cheese
Directions:
1. Gather sweet potatoes, russet potatoes, parsnips, and
fingerling potatoes.
2. Wash all of them and peel the parsnips, sweet potatoes, and
russet potatoes. Do not peel fingerling potatoes.
3. Slice parsnips, fingerling potatoes, and half of the sweet
potatoes into thin slices using meat slicer.
4. Slice the remaining sweet potatoes into thick slices using the
mandolin crinkle cut.
5. Slice the russet potatoes into julienne using the mandolin.
6. Fry all at a temp of 285 degrees for 60-90 seconds depending
on the thickness of the slice. Set all to the side until ready to fry
and serve.
7. When ready to serve, fry at a temp of 375 degrees until they
are golden brown, about 30-60 seconds.
8. Serve julienne fries with a drizzle of truffle oil and parmesan
cheese sprinkled on top.
9. Serve thin sliced fries as is.
10. Serve crinkle cut fries with cayenne pepper sprinkled on top
and aioli sauce.
39
Chipotle Aioli
Ingredients:
• Flesh of 5 baked potatoes
• 20 garlic cloves
• 5 raw egg yolks
• 10 hard boiled egg yolks
• 2 tsp. of saffron hairs
• 4 ¾ cup olive oil
• 7 oz. water
• Cayenne pepper to taste
Preparation:
1. Combine potato flesh, garlic, raw yolks, hard yolks, and salt into a food processor.
2.
Once well combined turn food processor on slowly trickle in olive oil.
3.
On the side put saffron into water to infuse.
4.
After half of the oil has been added add in saffron infused water to the mixture.
5. Trickle remaining oil until you have a smooth sauce.
6. Add a pinch of cayenne and salt to taste
40
Please select one main course
Main courses accompanied by chef’s
vegetables and garnish
41
Grilled Ruby Red Trout with Cornmeal
Breading
A beautiful filet of ruby trout hand tossed in a cornmeal breading, grilled to perfection, and served
with a creamy parmesan polenta, vegetable du'jour, and a tangy house made remoulade.
Ingredients:
•
6 -6 oz. trout fillets
•
2 eggs
•
2 cups flour
•
2 cups cornmeal
•
3 tbsp. rosemary
•
salt and pepper
Directions:
1.
Season flour with salt and pepper and set aside.
2.
Beat eggs and set aside.
3.
Season cornmeal with rosemary and salt and
pepper and set aside.
4.
Dredge trout fillet in flour, egg, and then
cornmeal.
5.
Place on flat-top griddle and grill for 3.5 minutes
on each side.
Presentation:
1.
Serve with polenta and chefs vegetable.
2.
Place Remoulade on plate.
Serves 6
42
Remoulade
Ingredients
• 2 cups Mayonnaise
• 3 Tbsp. Minced Cornichons or
Gherkins
• 2 Tbsp. Minced Capers
• 1 Tbsp. Snipped Flat-Leaf Parsley
• 1 Tbsp. Snipped Chervil
• 1 Tbsp. Snipped Tarragon
• 1 Anchovy fillet crushed with the flat
of a chefs knife, and minced
• 1Tsp. Dijon Mustard, chilled
• Salt and ground Black Pepper to taste
Preparation
Put the mayonnaise in a bowl and mix in
all of the other ingredients with a
spatula. Season to taste
43
Flame Broiled Portobello Mushroom and
Quinoa Gateaux
A layered dish of quinoa base, whole roasted red bell peppers, topped with a whole Portobello
cap. Finished with a roasted red pepper coulis that offers a fresh touch, and good balance.
Red Pepper Coulis:
•
•
•
•
•
•
•
•
•
•
•
•
2 TBSP olive oil
1 White Onion
3 cloves minced
4 Whole Roasted Red Bell Pepper
6 Canned Whole Plum Tomatoes
1.5 Cups vegetable stock.
1 Tsp. Paprika
2 Tsp. Fresh oregano finely chopped
¼ Tsp. Hot Red Pepper Sauce
¼ Tsp. Granulated Sugar
1 Tsp. Salt
1 Tsp. Black Pepper
Presentation:
Layer the dish starting with coulis on bottom, mushroom that
has been grilled for 2-3 min, quinoa on each side, and pepper
and garlic mixture. Plate with Chef’s veggies.
•
Serves 20
Directions:
1.
2.
Sauté onion and garlic in olive oil until translucent.
Add remaining ingredients in blender, add onion mixture and puree.
Quinoa:
•
•
•
•
•
•
•
.25 oz. olive oil
½ onion diced
1 bay leaf
2 cups quinoa
4 cups vegetable stock
Salt
2-4 Sprigs thyme
Directions:
1.
2.
3.
4.
Sauté onions in oil, until translucent
Add quinoa, and toss to coat evenly with oil
Add Stock, salt, bay leaf, and thyme.
Bring to boil then reduce heat and simmer for 20-25 min. until liquid is
absorbed and quinoa is fluffy.
44
Flame Broiled Bison Tenderloin
6 oz. cut of bison tenderloin, flame broiled to the guests desired temperature, and served over a creamy bed of deliciously
seasoned homemade mashed potatoes and vegetable medley. The dish is topped with a rich and savory demi glaze
Ingredients:
• 48 oz. bison tenderloin
• 2 tbsp. extra virgin olive oil
• 8-10 oz. demi glaze
• 8 tsp. herb butter
• Kosher salt and black pepper to
taste
• House vegetables and garnish
Directions:
1. Clean bison tenderloin and trim away excess fat.
2. Cut bison tenderloin into 8 6-oz steaks.
3. Flame broil bison until proper tenderness and temperature
reached.
4. Season with olive oil, salt, and pepper.
Presentation:
1. Place each steak over 4-6 oz. mashed potatoes.
2. Drizzle each steak with 1 oz. demi glaze.
3. Top each steak with 1 tsp. herb butter.
4. Serve with house vegetables and garnish.
Serves 8- 6 oz. steaks
45
Sautéed All Natural Colorado Beef
Medallions Rossini Style
Succulent all natural Colorado beef medallions served Rossini style with delicious foie gras on toasted brioche and finished
off with truffle shavings, mushrooms and demi-glace .
Ingredients:
• 3 tbsp. butter
• 12 slices foie gras
• 12 slices brioche toast
• 12- 2 oz. medallions of beef tenderloins
• 3 tbsp. olive oil
• 9 cloves of garlic, finely sliced
• 1 cup chef’s vegetables
• 12 oz. Madeira demi-glace
• 6 sliced truffles
Directions:
1. Mix the butter and oil in a hot frying pan.
2. Season the tournedos with salt and pepper and fry rapidly to seal.
3. Cook for 3 minutes until the steaks are crusted on the outside, but rare on the inside. Remove from the pan and set aside.
4. Using the same pan, rapidly fry the slices of foie gras, until just caramelized. Remove and place on absorbent paper- keep warm. Do not
discard the juices in the pan.
5. Braise the truffles, garlic and vegetables in a separate pan with butter and spoonful of madeira wine.
6. Add the sauce and let simmer for approximately three minutes- be sure to keep hot.
7. Deglaze the pan used for the meat and foie gras with a tbsp.
8. For the sauce. Deglaze the pan used for the meat and foie gras with a tbs. of Port, two tsps. of brandy two tsps. of Madeira and 100 ml of
veal stock. Allow to reduce.
Presentation:
Place each cooked tournedos on a slice of the toast and top with a slice of fois gras. With a slotted spoon lift out the truffles/mushrooms and
place round the edges of the tournedos. Cover with sauce. Serve immediately.
Serves 12
46
Hunter’s Style All Natural Sautéed Chicken
A delicious breast of chicken cooked in a skillet until golden brown. A white wine is added to the skillet, along with tomatoes, mushrooms, and hints of parsley
and tarragon to bring all of the flavors together. The dish is topped with a demi glaze sauce and is served on top of mashed potatoes and chef veggies
Ingredients:
•
1 skin-on chicken breast
•
1 oz. clarified butter
•
1 oz. white wine
•
2 tbsp. diced tomato
•
2 tbsp. wild mushroom
•
2 oz. demi glaze
•
1 tsp. fresh parsley
•
1 tsp. dried tarragon
•
Salt and Pepper to taste
1 serving
•
Add diced tomatoes.
•
Add wild mushrooms.
•
After mushrooms are tender, add the demi glaze and
•
cook till bubbly.
•
Add fresh parsley
•
Add fresh tarragon
•
Season to taste with salt and pepper
Presentation:
•
Remove chicken from skillet and place over the daily
•
starch.
•
Pour remaining sauce directly over the chicken breast
•
Serve with vegetables
Directions:
•
On a plate, season the skin side of a chicken breast with
salt and pepper.
•
Heat 1 clarified butter in a skillet over high heat
•
When butter is hot, place chicken in skillet, skin side
down.
•
Cook until skin is crispy golden brown
•
Turn over chicken breast and cook until chicken
•
is cooked through
•
De glaze the skillet with white wine.
47
Herb Crusted Roast Rack of All Natural
Colorado Lamb
Two fresh lamb ribs dipped in Dijon mustard and coated in seasoned bread crumbs. This is served on top of a creamy polenta
with a side of chef's vegetables. The flavors of the tender lamb combine with the rich polenta providing a perfect
combination of texture and flavor.
Ingredients:
•
1 rack lamb
•
4 cups seasoned breadcrumbs
•
2 cups Dijon mustard
•
salt and pepper to season
Serves 4
Mise en place:
Cut about an inch of the excess fat/meat off the bone of the lamb bones. peel
off the meat, and clean the bone of any excess fat, meat, or bone membrane. Once the
bones are clean, cut the top layer of meat/fat off the lamb to get a nice, clean surface.
Directions:
1. Cut the rack of lamb into 2 bone servings (should get 4 servings in an 8 bone rack of
lamb).
2. Season the meat with salt and pepper on all sides of lamb.
3. Once your lamb is seasoned, seer each side of lamb in a hot skillet with oil. Seer each
side for about 30 seconds or until lightly golden brown.
4. Generously cover each side of the lamb with Dijon mustard and dip in seasoned bread
crumbs.
5. Cook in salamander on medium heat for about 5 minutes on each side, making sure that
the breadcrumbs do not burn.
Presentation:
1. After your lamb is fully cooked, cut each 2 bone serving in half. Cross the bones.
2. Serve on top of creamy polenta along with Chef’s veggies.
3. Top lamb with demi-glace.
48
Mashed Potatoes
Creamy mashed potatoes with garlic and herbs
Ingredients:
7 - 10 medium potatoes, peeled and quartered
1 cup heavy cream
1 cup whole milk
4 cloves garlic
1/2 onion
4 sprigs fresh thyme
1 bay leaf
1 tbsp. extra virgin olive oil
2 tbsp. butter
1 tbsp. whole-grain mustard
Kosher salt and black pepper to taste
Directions:
1. Boil potatoes for 1 hour.
2. Meanwhile, simmer milk, cream, garlic, onion, thyme,
and bay leaf for up to 1 hour on very low heat.
3. Strain water from potatoes.
4. Strain herbs from cream mixture and Discard.
5. Mash potatoes while folding in cream mixture.
6. Fold in olive oil, butter, and mustard.
7. Season with salt and pepper.
49
Creamy Polenta
Creamy rosemary polenta with garlic, rosemary and parmesan cheese
Ingredients:
½ lb. polenta
5 cups water
1 heaping TBSP chicken base
1 oz. butter
1 clove garlic, minced
1 tsp. salt
1 tsp. pepper
1 oz. fresh rosemary, chopped
1 cup parmesan cheese
¾ cup heavy cream
Directions:
1. Combine water, chicken base, butter, garlic, salt, and pepper in a
pot on the high heat and bring to a boil stirring occasionally.
2. Once everything has come to a boil, stir in polenta and rosemary.
Be sure to stir frequently so the polenta doesn’t clump up.
3. As the polenta becomes thicker and changes consistency, add
heavy cream and parmesan cheese. Note, the parmesan cheese
will thicken the polenta, so you may have to add more water to get
the desired consistency.
4. Stir and cook for about 15 minutes until the polenta has reached
desired consistency.
50
Please select one dessert
51
Seasonal Cobbler A-La-Mode
A baked layer of pears topped with crispy toasted oats and topped with a house made vanilla bean ice
cream
.
Pear Cobbler Ingredients:
140 oz. sliced pear
12 oz. apple juice
3 oz. lemon juice
2.5 oz. corn starch
2 tsp. salt
1 tsp. nutmeg
Cobbler Directions:
1. Peel and thinly slice the pears
2. Mix everything together
3. Place in buttered ramekins (about 2-3 oz. each)
4. Pour in syrup (recipe below)
5. Place streusel on top and back at 375 degrees for 15
minutes
Oatmeal streusel:
10oz. Butter
10oz. Flour
10 oz. Sugar.
1 TBSP. Cinnamon
1 TBS. Salt
7 oz. oats
Streusel Directions:
1. Let butter soften to room temp.
2. Mix everything together until crumbly
Syrup Ingredients:
4 cups apple juice
1 cup butter
4 cups sugar
Syrup Directions:
1. Place everything in a sauce pan and boil down until thickened .
52
Chocolate Soufflé with Grand Marnier
Sauce
A light airy baked dish made with beaten egg whites combined with a bittersweet chocolate and balanced with a grand Marnier cream
sauce.
Ingredients:
16 oz. Orange Juice
8 Eggs, separated
4 oz. Granulated Sugar
3 oz. All-purpose Flour
8 oz. Bittersweet Chocolate, finely chopped
2 fl. oz. Orange liqueur
As needed Butter, melted
As needed Granulated sugar
Directions:
1. To prepare the base, heat the orange juice to lukewarm in a heavy saucepan.
2. Whisk the egg yolks with 3 ounces sugar in a large mixing bowl. Whisk in the flour and warm orange juice, then return the mixture to the
saucepan.
3. Cook over medium-low heat, stirring constantly, until the custard is thick. Do not allow it to boil. Remove from heat.
4. Stir in the chocolate until completely melted. Stir in the liqueur. Cover this base mixture with plastic wrap to prevent a skin from forming.
Hold for use at room temperature. Unused base can be kept overnight in the refrigerator; it should be brought to room temperature before
mixing in the egg whites.
5. To prepare the soufflés, brush 4-fluid-ouce ramekins with melted butter and dust with granulated sugar.
6. Preheat the oven to 425 degrees F. Place a sheet pan in the oven, onto which you will place the soufflés for baking. This makes it easier to
remove the hot soufflé cups.
7. Whip the egg whites to stiff peaks with the remaining 1 ounce sugar. Fold the whites into the chocolate base and spoon the mixture into
the prepared ramekins. The ramekins should be filled to within ¼ inch of the rim. Smooth the top of each soufflé with a spatula and bake
immediately.
8. The soufflés are done when well risen, brown on top, and the edges appear dry, approximately 12 minutes. Do not touch a soufflé to test
doneness.
9. Sprinkle the soufflés with powdered sugar if desired, and serve immediately.
53
Grand Marnier Sauce
Ingredients
3 cups whole milk
3 cups heavy cream
10 egg yolks
1 cup sugar
Grand Marnier (to taste)
Directions:
1. Heat the milk and cream on the stove.
2. While that is heating, combine the egg yolks and sugar in a large bowl.
3. Once milk/cream mixture is lightly boiling, pour about 1/3 of the mixture into the bowl with the yolks
and sugar to temper. Mix well, and then fold this mixture into pot with remaining milk and cream.
4. Heat to a light boil.
5. Remove and allow to slightly cool.
6. Add Grand Marnier to taste. (we used about 4-6 fl. Oz.)
To serve:
Cut a slit in center of soufflé with knife, rocking back and forth to leave a slight gap.
Pour Grand Marnier sauce into hole.
Serve immediately
54
Tableside Flambé Bananas Foster
Ripe bananas flambéed tableside with rum and banana liqueur in a decadent caramel sauce
served on top of a house made vanilla bean ice cream.
Mise en Place: Decorative pan, large spoon/utensil, bowls of prescooped ice cream, all ingredients, and make sure you have enough
gas to fuel your stove. (Remember to turn gas off when done).
Ingredients:
1-2 dashes Cinnamon
1/2 cup Butter
1/2 cup Brown sugar
3 oz. Rum
3 oz. Banana liqueur
3 Bananas, sliced in half lengthwise and again crosswise
6 scoops Ice cream
Directions:
1. Melt butter.
2. Incorporate brown sugar until it dissolves and starts to caramelize.
3. Once sugar caramelizes, add bananas
4. Pour in liqueurs slowly.
5. Flambé for show and to burn off alcohol.
6. Cook until flame retires and sauce thickens
7. Serve over ice cream.
Serves 6
55
Bananas Foster Origin Story
• Richard Foster wanted to
improve the image of
New Orleans so asked the
chef of Brennan's
restaurant to create a
dish that featured one of
the city's biggest imports,
bananas. The flambé
dessert was created to be
a big table side spectacle
in order to impress the
guests.
Brennan's Restaurant In New Orleans
56
Tableside Flambé Cherries Jubilee
A sweet zesty blend of cherries and orange flavors flambéed table side with aged
brandy and served over a house made vanilla bean ice cream.
Ingredients:
¼ cup white sugar
2 Tbsp. cornstarch
¼ cup water
½ cup orange juice
1 cup cherries and juice
½ tsp. orange zest
¼ cup brandy
Vanilla ice cream
Directions:
1.
Whisk together cornstarch and sugar in
saucepan.
2.
Stir in the water and orange juice and bring to a
boil.
3.
Stir in cherries and orange zest and simmer for a
few minutes.
4.
Carefully add brandy, ignite, and simmer until
flame is out.
5.
Serve over Vanilla ice cream.
57
Chocolate Strawberry/Raspberry Tart
Ingredients:
•
•
several cups of raspberries for raspberry truffle tart
grand marnie
Pate Sucree
•
•
•
•
1 ¾ cups all-purpose flour
½ cup butter, cubed and slightly softened
1 cup confectioners’ sugar, sifted pinch of salt
2 medium eggs, at room temperature.
Chocolate Ganache
•
•
•
•
1 ¼ cup whipping cream
7 oz. good quality semi-sweet chocolate, 60-70% cocoa solids, finely chopped
1 oz. liquid glucose, or light corn syrup
4 tbsp. butter, cut into small pieces
Method:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
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23.
24.
25.
26.
27.
Make the Pate Sucree (crust)
Put the flour out on a clean surface and make a well
Put in the butter, confectioner’s sugar, and mix together with your fingertips
Draw the flour into the center and mix with your fingertips until the dough becomes slightly
grainy.
Again make a well and add the eggs. Work them into the flour mixture , using your
fingertips until the dough begins to hold together.
Knead the dough, roll into a ball, wrap in plastic, and put in refrigerator for 1-2 hours.
Roll the dough out on a lightly floured counter to a 1/16 – 1/8 inch (2-3 mm) thickness
Using a suitable sized pastry cutter cut out circles to line your individual tart pans.
Depending on the depth of the pan the dough will need to be (1 ½ - 3 inches/ 4 – 7.5 cm
larger in diameter than the pans.
Place the dough disks in the pans and use your thumbs to ease the dough in, pushing it up
gently to create a slightly raised edge.
Dock the dough in the bottom of pie pan (poke holes in it with a fork).
Place a piece of parchment paper over the pie and fill it with dry beans.
Chill in refrigerator for 20 minutes.
Put in the oven at 375 degrees F for 20 minutes.
Lower setting to 350 degrees, remove beans and paper, put shell in for another 5 minutes.
Let shell cool
Make Ganache
Bring the cream to a boil in a heavy pan over medium heat.
Take off the heat.
Add the chocolate and glucose, and mix with a whisk to a very smooth cream.
Still whisking, incorporate the butter, a piece at a time.
Make chocolate mousse
Use half of the ganache and whip in about a cup of heavy whipping cream.
Add in a few TBSP of grand marnier.
Assemble the pie
Using a piping bag, fill the bottom of the shell with an even layer of mousse.
Pour in chocolate ganache
Arrange oranges or raspberries on top of the tart.
58
Chocolate Orange Tart
• See Raspberry/Strawberry Tart
Recipe. (Substitute 10 Oranges
for berries)
59
Mint Crème Anglaise with Berries
•
Ingredients:
•
2 cups milk
•
½ cup plus 2 TBSP sugar
•
3 oz. mint leaves and stalks, chopped
•
6 egg yolks
•
mixed berries
•
Mise en place:
•
Measure milk, sugar, and mint
•
Separate eggs yolks from whites
•
Chop mint
•
Rinse berries
•
Get pan with lid, chinois, whisk, large bowl, and wooden spatula or
spoon
Directions:
1.
Put the milk in a pan with 2/3 of the sugar and bring to a boil
over medium heat.
2.
Add the mint. Take the pan off heat, cover, and let infuse for 10
minutes.
3.
In a bowl whisk the yolk and rest of sugar to a light ribbon
consistency.
4.
Bring the milk back to a boil, then pour into egg yolks, whisking
constantly.
5.
Pour the mixture back into the pan. Cook over low heat, stirring
all the time with a wooden spatula or spoon, until the custard
lightly coats the back of the spatula.
6.
Immediately pass the crème anglaise through a chinois or fine
strainer into a bowl and set aside until completely cold, stirring
occasionally with a spatula to prevent a skin forming.
7.
Once cold, cover with plastic wrap and keep in refrigerator for
up to 3 days until ready to use.
8.
Pour over mixed berries and serve.
60
Ice cream du jour
Rich creamy Ice cream with Vanilla Bean or Coffee
Vanilla Ice Cream:
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3 cups milk
•
3 cups cream
•
10 egg yolks
•
1 cup sugar
•
4 vanilla pod
Preparation:
1.
Slowly bring milk and vanilla pods to boil, remove from heat and let vanilla infuse.
2.
Beat yolks and sugar
3.
Remove vanilla pods, scraping out the seeds into the milk.
4.
Pour yolks and sugar into milk and reheat, stirring until thickened.
5.
Remove from heat and add the cream.
6.
Place in machine for 30 minutes.
Coffee Ice Cream:
•
3 cups milk
•
3 cups cream
•
10 egg yolks
•
1 cup sugar
•
1 cup coffee
Preparation
1.
Make an extra strong cup of coffee
2.
Heat the milk and coffee slowly until it boils and remove from heat
3.
Beat yolks and sugar and add the milk
4.
Reheat the mixture until it thickens and remove from heat.
5.
Add the cream and put in the machine for 30 minutes.
61
Fun Times in Class!
62