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Chillin’ In Margaritaville
Sunday,
September 14,
2014
1:00 PM
Festival
Highlands
Ballroom
Reception Managers: Amalia Riess and Xiao Tiang
Dining Managers: Connor Lewis and Megan Resch
Back of House Managers: April Tran and Joey Hewitt
Back of House-Supervisory Packet
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Table of Contents
Page 1: Cover Page
Page 2: Table of Contents
Page 3-5: Manager Profiles
Page 6-8: Supervisor Profiles
Page 9-11: Executive Summary
Page 12: Job Descriptions
Page 13-14: Menu
Page 15-19: Pictures of Menu Items and Plating Procedures
Page 20-22: Timeline of Event (Overview)
Page 23-24: BOH Timeline in Detail and Checklist
Page 25: Satellite Kitchen Diagram
Page 26: Entrée Diagram and Kitchen Setup for Plating
Page 27-28: Allergies and Food Alternatives
Page 29: Food Disposal and Cleanup Duties
Page 30-37: Recipes
Page 38: Portion Sizes and Number of Portions Being Produced
Page 39: Production Sheet
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Meet Your Managers
Amalia Riess:
Reception Manager
Favorite Caribbean Place:
Jamaica
Favorite Caribbean Song:
Cheeseburger in Paradise
Hometown: Virginia Beach, VA
Interest in Hospitality: Event
planning
Phone Number: 757-652-5936
Email: riessap@dukes.jmu.edu
Reception manager
Xiao Tang:
Favorite Caribbean Place: Puerto
Rico
Favorite Caribbean Song: Island
in the Sun
Hometown: Hunan, China
Interest in Hospitality: Guest
Relations at Resort
Phone Number: 540-246-9501
Email: tangxx@dukes.jmu.edu
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Connor Lewis
Dining Manager:
Favorite Caribbean place:
Bahamas
Favorite Caribbean song: One
Love
Hometown: Freehold, NJ
Interest in Hospitality:
Restaurant Management
Phone Number: 732-995-9194
Email: lewisce@dukes.jmu.edu
Dining Manager:
Megan Resch
Favorite Caribbean place:
Cayman Islands
Favorite Caribbean song:
Margarittaville
Hometown: Westminster, MD
Interest in Hospitality: Event
Planning/ Conference
Coordinator
Phone Number: 443-605-6413
Email: reschmm@dukes.jmu.edu
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Back of House Manager:
Joey Hewitt
Favorite Caribbean place:
Cayman Islands
Favorite Caribbean song:
Jammin'
Hometown: Williamsburg, VA
Interest in Hospitality: Food &
Beverage/ Country Club
Management
Phone Number: 757-272-7473
Email: hewit3ja@dukes.jmu.edu
Back of House Manager:
April Tran
Favorite Caribbean place: Santa
Cruz
Favorite Caribbean Song: Love
Song
Hometown: Falls Church, VA
Interest in Hospitality: Event/
Meeting Planning
Phone Number: 703-340-5275
Email: tran2ax@dukes.jmu.edu
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Supervisor Information
Lindsey Zimak:
I am a Senior
from Williamburg, VA and will be working
as a reception supervisor. I am pursuing
resorts and hotels post graduation.
Email: zimaklf@dukes.jmu.edu
Erin McNamara: I am a
Senior from Alexandria, VA. I
will be working as reception
supervisor for Margaritaville. I
am pursuing event planning after
graduation.
Email: mcnamaet@dukes.jmu.ed
u
Ally Nurik: I am a Senior
from Wayne, New Jersey. I
will be one of the dining
supervisors. I am planning to
work in the event management
field after graduation.
Email: nurikar@dukes.jmu.edu
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Kelsey Clark: I am a
Senior from Waynesboro, VA. I
will be one of the dining
supervisors for Margaritaville
.After graduation I plan to
pursue the banquet or country
club field of hospitality.
Email: clarkkr@dukes.jmu.edu
Izzi Nochta:
I am a senior
from Wyckoff, NJ. I will be one
of the many back of house
supervisors for the Margaritaville
event! After graduation I hope to
pursue an internship with Walt
Disney World Parks and Resorts.
Email: nochtaia@dukes.jmu.edu
Emily Scott: I am a Senior
from Berryville, VA. I will be
working as a back of house
supervisor for the lovely
Margaritaville themed brunch! I
plan to begin a career in resort or
country club management after
graduating from JMU.
Email: scott2ea@dukes.jmu.edu
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Courtney Valentine
Morton: I am currently a
senior from San Diego,
California. I will be working as a
back of house supervisor for
Chillin' in Margaritaville. I plan
to eventually open a bakery after
graduating JMU.
Email:
courtney.valentine.m@gmail.co
m
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Executive Summary
Event Name: Chillin’ In Margaritaville
Management Team: Joseph Hewitt, April Tran, Megan Resch, Connor Lewis, Xiao
Tang, Amalia Riess
Supervisory Team: Lindsey Zimak, Erin McNamara, Ally Nurik, Kelsey Clark, Izzi
Nochta, Emily Scott
Email:
Mission Statement: To plan and execute a themed event based around Mararitaville to
be celebrated and enjoyed by our guests.
Vision Statement: Creating an event that makes the guests feel like they are tourists on
an exciting vacation to a Caribbean paradise.
Event Location:
Reception: Outside Highlands
Room
Dining: Highlands Room
Event Date: September 14th, 2014
Start Time:
Reception: 1:00 PM
Dinner: 1:30 PM
Guest Count: 128
Employees:
Reception: 15
Dining: 35
Back of House: 12
Reception Managers: Amalia Riess,
Xiao Tang
Dining Managers: Connor Lewis,
Megan Resch
Back of House Managers: Joey Hewitt,
April Tran
Storyline: When guests arrive they are
going to be directed to an outside
reception. By having this outdoor
reception, we want the guests to feel like
they are tourists to somewhere warm and
tropical. There will be a registration table
outside and also a photo booth that they
will ne able to be a part of. The photo
booth will have a beach background and
there will be props to take pictures with.
Props will include beach balls, big
sunglasses, tiki torches, leis, etc. Along
with registration, they will be able to find
their name tags which are going to be
cards that have the title “license to chill”
on them. These cards will have their
names and their designated table numbers.
Throughout the reception, there will be a
band that will be playing reggae. This
gives the reception a relaxing feel because
of the smooth sounds. There will also be a
“tiki bar” which is going to made out of brown, fake grass material and this is where the
drinks are going to be served. A “bartender” will be present to assemble mock margaritas
and also our tropical punch. Guests will be enjoying tropical Caribbean hors d'oeuvres
while enjoying the music and the fun tropical decorations.
We are going to have a “travel guide” host our event and he/she will transition all the
guests into the Highlands Room. This room will be transformed for the guests to feel like
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they are sitting under a palm tree. Throughout the whole brunch, there will be a live band
playing between each course. Also the host will be there to guide our guests to different
destinations during the brunch. The band will be playing classic Jimmy Buffet songs and
other songs that give off the tropical beach-y feel. We are hoping that our guests will feel
that they are on a little getaway.
Setting: We imagine our setting to be outside on the beach on a very warm-sunny day.
That is why there is going to be an outdoor reception. Then we move into the dining
room, guests will be set under a palm tree, which reminds people of the simplicity of a
beach.
Entertainment: For our entertainment, we are going to have one band playing both
reception and dining. The play reggae styled music resembling Jimmy Buffet. They also
play the ukulele, which gives our event a unique sound. The band is going to play in
between meals and when the host is not talking/entertaining the guests. Our host (TBA) is
going to be playing as a travel guide, and they are going to give our guests a fun tour all
around the Caribbean islands.
Reception: The reception is located in the lower patio of festival. The registration table
will have workers who will be wearing Hawaiian shirts to welcome the guests. We want
the guests to feel like they are about to go on some kind of vacation tour. There will be a
“tiki bar” where drinks will be served and salsa bar also. There will be a high-top tables
covered with fake brown grass material to give it a Caribbean feel. Also with the tables,
we will colorful chairs for guests to lodge in. We will also have a hammock as a
decoration that guests can lay on. Decorative palm trees will be up around the reception
with parrots hanging from them. Also there will be tiki torches placed around the outside
reception. We will lead the guests to the dining room by creating fake surfboards for
them to follow.
Dining: When you walk into the dining room (Highlands Room), the 2 big poles are
going to be covered in brown gossamer. The ceiling is going to have dark and light green
gossamer to represent palm trees, to get that “under a palm tree” free. There are going to
be round tables with white tablecloths and colorful runners. The seat covers are going to
be white with tropical colored chair sashes. The stage is going to be in front of the room
and the tables will be facing the stage. The center pieces are going to be big margarita
glasses filled with fake ice and empty upside down corona bottles or buckets of sand with
sand toys. Parrots are going to be hanging down with the green gossamer. Then wall
decorations will be Jimmy Buffet records, “5 o’clock somewhere” signs, and
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Margaritaville signs. There will also be tiki torches placed around the dining room. The
wait staff will be wearing white dress shirts and khakis with beach shoes along with leis.
Food and Beverage
Reception: Mini cheeseburger bites, fried plantains topped with guacamole, & action
station: salsa bar w/ black bean dip, mango salsa, and pineapple salsa. Virgin margarita
on the rocks & tropical punch.
Dining: Coconut shrimp w/ cocktail sauce, chilled cucumber melon soup, fresh salad (GF
& Vegan), Jerk Chicken w/ corn & steamed pinto beans, jerk tofu with corn & steamed
pinto beans (GF & Vegan), Churros w/ dusted cinnamon sugar, tropical fruit kabobs w/
key lime dipping sauce (GF & Vegan)
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Job Descriptions
Job Title: BOH Supervisor
BOH Supervisors: Joey Hewitt, April Tran
 BOH supervisors are expected to be knowledgeable about all menu items,
allergy information, plating procedures, the kitchen layout, and day-of tasks
for the staff.
 Supervisors should read the supervisory packet entirely and make sure they
do not have questions or concerns about BOH procedures.
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Supervisors are expected to meet with BOH Managers prior to the event (Jan.
18th) to review the schedule and go over any last-minute details.
 Should feel confident in taking control of the kitchen if needed, delegate tasks
to staff, answer any questions staff may have, and communicate with Chef
Brandon to make sure the day runs smoothly.
 The day of our event, BOH Supervisors will help us prepare, cook, and plate
food, as well as assist staff in their tasks
Job Title: BOH Staff
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All employees should be eager and willing to help with any and all tasks
during the day.
All staff members will come dressed in jeans or chef pants, wear non-slip
shoes, bring a chef coat to wear or an old t-shirt, and a hat.
If a staff member does not bring a hat, they must wear a hair net and must
wear it at all times while in the kitchen or food preparation area.
Staff members should familiarize themselves with our menu items and read
all training materials provided on our website prior to our event.
All BOH staff members are expected to stay the entire day and may only leave
once clean up is completed (this includes helping FOH if they are not finished
cleaning).
BOH staff should help with food preparation, cooking and plating, know
allergy information and alternative menu items prepared, help in the dish
room throughout the day, know the timeline of the day, and know when tasks
should be completed by.
At any time, please ask questions to BOH Managers or Supervisors if
something is unclear or further instruction is needed.
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Chillin’ In Margaritaville Menu
Reception
Who’s to Blame Margarita
Traditional virgin margarita served on the rocks, with a salted rim.
Livin’ It Up Punch
Mixture of delicious fruit juices and grenadine, on the rocks.
Cheeseburger in Paradise
Miniature cheeseburger bites on a skewer.
Panhandle Plantains
Deep fried plantain chips topped with homemade guacamole
Salsa Bar
Last Mango in Paris Salsa
Salsa of mango, tomato, red onion, cilantro, and lime juice.
Super Simple Salsa
Classic Pico de Gallo: white onion, tomato, cilantro, jalapeno, and lime juice.
Buffet’s Black Bean Salsa
Salsa of black beans, tomato, corn, red onion, and lime juice.
Dining
Appetizers
Gulf Coast Coconut Shrimp w/ Cocktail Sauce
Crispy coconut battered butterflied shrimp, served with classic cocktail sauce.
Chilled Cucumber Melon Soup
Delicious puree of cantaloupe, honeydew, cucumber, and heavy cream, topped with a dollop of sour cream.
Simple Avocado Tomato Salad (V & GF option)
Salad of butterhead lettuce, avocado, tomato, white onion, and vinaigrette of red wine vinegar and olive
oil.
Entrée
Caribbean Jerk Chicken with Pinto Beans and Corn on the Cob
Jerk marinated and grilled grade A chicken breasts served with scallioned pinto beans and tasty
southwestern style corn on the cob.
Vegetarian and Gluten Free Option:
Caribbean Jerk Tofu with Pinto Beans and Corn on the Cob
Jerk marinated firm tofu blocks grilled to perfection and served with scallioned pinto beans and tasty
southwestern style corn on the cob.
Dessert:
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Wind Chime Churros
Delicious homemade deep fried churro sticks dusted with cinnamon sugar.
Parrotfish Kabobs (V &/or GF option)
Delicious skewer of strawberry, mango, pineapple, and kiwi fruit, served with key-lime dipping sauce.
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Pictures of Menu Items and Plating Procedures
Reception
Who’s to Blame Margarita
Guests will receive a 5 oz. pour for
the virgin margarita, accompanied
by a lime garnish, salted rim, and
ice. They will be served behind
the ‘tiki bar’ by a bartender
outside during the reception.
Livin’ it Up Punch
Guests will receive a 5 oz.
pour for the fruit punch,
served behind the ‘tiki bar’ by
a bartender outside during
the reception.
Cheeseburger in Paradise
The ‘Cheeseburger in
Paradise’ hors d’oeuvre will
be served on a platter,
passed around by a server
during the outdoor
reception. Each bite will be
a delicious skewer of mini
cheeseburger goodness.
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Panhandle Plantains
The ‘Panhandle Plantain’ hors
d’oeuvre will be served on a platter,
and passed around by a server during
the outdoor reception. Each guest
may feel free to pick them up as they
wish, with the server politely asking if
guests would care for any.
Last Mango in Paris Salsa
The mango salsa will be
served in 2 tablespoon
servings by a server behind
the ‘Salsa Bar’ action station.
Served with tortilla chips.
Super Simple Salsa
The Pico de Gallo salsa will be
served in 2 tablespoon
servings by a server behind
the ‘Salsa Bar’ action station.
Served with tortilla chips.
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Buffet’s Black Bean Salsa
Buffet’s Black Bean salsa will
be served in 2 tablespoon
servings by a server behind
the ‘Salsa Bar’ action station.
Served with tortilla chips.
Dining Room
Gulf Coast Coconut Shrimp with Cocktail Sauce
The first appetizer, ‘Gulf Coast
Coconut Shrimp with Cocktail
Sauce’ will be plated with
three coconut shrimp, and 2
tablespoons of cocktail sauce
in ramekins.
Simple Avocado and Tomato Salad
The vegan/ vegetarian/ gf
option for an appetizer is the
‘Simple Avocado and Tomato
Salad’, plated with a bed of
butterhead lettuce, sliced
avocado and tomato, and a
delicious red wine vinaigrette.
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Chilled Cucumber Melon Soup
The final appetizer, ‘Chilled
Cucumber Melon Soup’, will
be a chilled bowl with 6 oz’s
of melon puree, topped with a
dollop of sour cream.
Caribbean Jerk Chicken with Pinto Beans and Corn on the Cob
The main entrée, ‘Caribbean
Jerk Chicken with Pinto beans
and Corn on the Cob’, will be
plated with 8 oz’s of grilled
chicken breast, 6 oz’s of
scallioned pinto beans, and an
ear of corn topped with queso
fresco cheese.
Caribbean Tofu with Pinto Beans and Corn on the Cob
The vegan/ vegetarian option
for the main entrée is the ,
‘Caribbean Jerk Tofu with
Pinto Beans and Corn on the
Cob’, will be plated with an 8
oz block of grilled tofu, 6 oz’s
of scallioned pinto beans, and
an ear of corn topped with
queso fresco cheese.
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Desserts
Wind Chime Churros
The main dessert will be
plated with 3, 4-5 inch churro
strips, dusted in cinnamonsugar.
Parrotfish Kabobs (V & GF)
The vegan/ vegetarian/ gf
option for dessert is the
‘Parrotfish Kabobs’, plated
with 2 skewers of sliced fruit
(shown), and a key lime
yogurt dipping sauce
(optional).
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Timeline of Event
7:45(at latest) AM: Managers arrive to Festival. Begin setting up employee
breakfast tables, check in desk and making sure conference rooms are organized
8:15 AM: Supervisors arrive to Festival. FOH managers hand out supervisor packets
to corresponding supervisors and run through the event with them to make sure
they know all responsibilities and our vision. Managers will answer all questions.
8:45 AM: Staff arrives for check in, breakfast, and welcome meeting
9:10 AM: Tour of facility
9:15-11:00 AM: Décor placed around room (palm trees, Margaritaville signs, 5
o’clock somewhere signs, etc.). Silverware polished and set on tables. Chargers set
on tables. Napkins are folded with menus placed inside and placed on top of the
chargers.
11:00-11:50 AM: Dining room training. Servers will receive an overview of what
the prepared plated menu items will look like and what ingredients are in them.
They will also be trained on service style.
11:50 AM: Any servers who will also be in reception goes to reception training
11:50 AM-1:15 PM: Any final preparations for the dining room will take place such
as preparing AVs for extra iced tea and water, filling the ice tea and water glasses
and placing them on the tables.
***Any free time during dining room set-up, will be directed to help reception set up
Timeline of Dining Service
1:26 PM: Travel guide host will announce to guests in the reception area “Your
journey into the Caribbean starts here!” The doors leading into the dining room will
be opened signaling guests to enter into the dining room.
***all staff should be in their staff teams and ready to serve guests
1:27 PM: Guests begin transition into Highlands Room following the travel guide
1:30 PM: Guests walk into Highlands Room and find their “destination” table
***once all guests are seated head servers should be ready to greet
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1:34 PM: Guests are greeted by head servers who will ask if there are any dietary
needs that we need to know about
1:37 PM: Travel Guide welcomes guests to Margaritaville and explains to the guests
that they will be traveling to different destinations in the Caribbean throughout
their meal
***As travel guide is speaking shrimp/ salad appetizers are being set up in the
satellite kitchen and servers are prepared to serve
1:38 PM: Friend shrimp/salad appetizer is served
***When directed, servers will clear first course
1:45 PM: fried shrimp/salad appetizer is cleared
1:50 PM: Travel guide announces first destination and gives a brief background of
the destination
*** While travel guide is speaking soup is being poured and servers are prepared to
serve
1:52 PM: Soup is served
***When directed, servers will clear second course
2:00 PM: Soup is cleared
2:02 PM: Travel guide announces a new destination and introduces entertainment,
they proceed to play a Jimmy Buffet song
***As the band is playing main entree is being placed in satellite kitchen and servers
are prepared to serve
2:07 PM: Main entrée is served
2:23 PM: Travel guide announces a new destination and Entertainment plays
Margaritaville by Jimmy Buffet
***After the band is finished playing servers will clear
2:28 PM: Main entree is cleared
***immediately after all entrees are cleared coffee servers will serve coffee to guests
2:30 PM: Coffee is served
***after coffee is served, desserts have been set up in satellite kitchen and servers
are ready to serve
2:35 PM: Dessert is served; Travel guide wishes our guests safe travels back to
America and hopes they enjoyed their time through the Caribbean. Also he will
announce managers to come out for speeches
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***Managers prepare for speeches and when announced enter the dining room for
speeches
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BOH Timeline and Checklist
Saturday (September 13th) or Friday if possible
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Make entire cucumber melon soup and refrigerate over-night
Chop scallions
Marinate all chicken breasts
Break off queso fresco into small chunks and refrigerate
Make churro dough and refrigerate
Cut up all fruit for the kabobs & mango salsa and place in walk-in
o Strawberries, kiwis, mangoes, pineapples
Cut onions (red & white), tomatoes, jalapenos
Prep tomatoes and unions for the vegan salads
Defrost frozen hamburger patties
Make dressing for the vegan salad and refrigerate
Make all salsas & refrigerate overnight
Make key lime yogurt dip
Schedule day of (September 14th)
 7:45 AM- Meet at Mr. J’s for Breakfast and the manager’s meeting
 8:15 AM- Supervisors arrive & handed out supervisory packets
 8:45 AM- Staff arrives & checks in at registration table, welcome meeting &
breakfast
 9:10 AM- Tour of facility
 9:25 AM-BOH managers will go over menu, recipes, and posted timelines
throughout the kitchen areas and present PowerPoint for BOH training
 9:35 AM-begin prepping and working in the BOH
 9:45 AM-Salad plating and then refrigerate
 10:00 AM- Finishing salad plating
 10:05 AM – Start making guacamole, peel avocado & slice/juice limes
 10:15 AM – Take out churro dough and let sit
 10:20 AM – Finish making guacamole and put in refrigerator (place in walkin)
 10:25 AM- Begin grilling jerk-marinated chicken breast and then place in hot
to keep warm at 165
 10:30 AM – Prep butter mixture for corn and prepare corn for baking (wrap
them in foil)
 10:35 AM –Sautee green onions and begin making pinto beans, keep on
stove to simmer
 10:40 AM- Place corn in oven at 375 – for 20 min.
 10:45 AM –Grill hamburger patties and place in hot box
 10:50 AM – Toast buns by putting in oven for 1 min on each side
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10:55 AM – Slicing plantains into chips for deep-frying
11:00 AM – Take out corn and leave in hot box, finishing grilling chicken
11:05 AM – Deep-fry plantain chips and leave out at room temperature
11:15 AM – Make cinnamon sugar and put churro dough in piping tips
11:20 AM – Start deep-frying churros and place out to sit, until ready to
serve. Put on paper towels
11:30 AM – Put all prepared salsas into bowls until ready to be served
11:35 AM – Make virgin margaritas & tropical punch **add club soda 10 min
before serving, place drinks into AV’s and place in walk-in
11:40 AM – Place coconut shrimp into oven and bake for 15 min, and then
start marinating tofu
11:45 AM – Take out prepared soup from walk-in and start plating them.
Then store in rack in walk-in
11:50 AM – Fill each empty ramekin with 2 TBS of cocktail sauce
11:55 AM – Take out shrimp from oven and leaving in hot-box
12:00 PM – Start grilling the tofu and then leave in hot box until ready to
serve
12:05 PM – Slice hamburger buns and place on sheet trays until ready to
serve
12:15 PM – Put cheese on hamburger patty and then slice in 9 bite size
pieces
12:20 PM – Bring down salsas, tortilla chips plantain chips, guacamole, and
hamburgers to satellite kitchen.
12:30 PM – Start setting up all hors d’oeuvres in satellite kitchen
12:32 PM – Prep all hors d’oeuvres/ ready to serve
12:35 PM – Plate shrimp on plate and place back into hot box
12:45 PM – Put club soda into the punch and both drinks outside in
reception & starting slicing chicken
12:50 PM – Ready to start plating all entrees, get corn and pinto beans ready
to plate
1:10 PM – Finish plating and placed back in hot box
1:15 PM – Take down shrimp & salad (for vegans)
1:20 PM – Place filled ramekins on coconut shrimp plates and drizzle
dressing on vegan salads/ ready to serve on tables
1:35 PM – Line up soup and be ready for service after we pull the shrimp
1:40 PM – Once soup is pulled, bring down entrees hot boxes, be ready to
line up for service
1:50 PM – Plating the churros and dusting them with cinnamon sugar
1:55 PM – Have entrees lines up and ready to serve
2 PM – Entrees are served
2:15 PM –Bring desserts down to satellite kitchen and prepare to serve
2:30 PM – Desserts are lined up
2:35 PM – Desserts are served
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Satellite Kitchen Diagram
Satellite Kitchen Diagram
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Three tables lined with white
linen for plating/lineup.
Hotboxes next to the tables, to the
right
Entrance to the reception/dining
room is above the service tables.
The HM closet is in the bottom
right of the diagram.
Servers will go out of the dining
room entrance door to serve the
food, and return through the same
door while guests eat.
Servers will go out the same door
to clear plates, and come back into
the same room to dump the
dishes.
Satellite Kitchen
Hot
box
Hot
box
Hot
box
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Entrée Diagram and Kitchen Setup for Plating
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The back of house
workers will take the
prepared hot boxes out
of the door labeled
‘door’ to the elevators
to be taken downstairs
to the satellite kitchen.
The long table is the
prep/finishing/plating
table where the
finished products will
be plated and put in
hotboxes.
Door
Walk-in
Prep table
Hot
box
Prep table
Hot
box
Prep table
Hot
box
Hot
box
Prep table
Deep
fryer
Grill
Prep Table
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Allergy Information and Food Alternatives
Reception
Who’s to Blame Margarita
Livin’ it Up Punch
Panhandle Plantains w/ Guacamole
Allergies: Red onion, cilantro
Alternative: plantain chips w/o guacamole on top
Cheeseburger in Paradise
Allergies: Bread, American Cheese
Alternative: Cheeseburger bite w/o cheese
Action Station
Last Mango in Paris:
Allergies: mango, tomato, cilantro,
Alternatives: no alternative
Super Simple Salsa (Pico de Gallo):
Allergies: white onion, tomato
Alternatives: no alternative
Buffet’s Black Bean Salsa:
Allergies: tomato, corn
Alternatives: no alternative
Dining
Coconut Shrimp w/ cocktail sauce
Allergies: seafood (shrimp)
Alternative: tomato & avocado salad
Tomato & Avocado Simple Salad w/ olive oil vinaigrette
Allergies: onions, tomatoes
Alternative:
Chilled Cucumber Melon Soup
Allergies: heavy cream (dairy)
Alternative: have soup w/o topped w/ heavy cream
-Jerk Chicken w/ Pinto Beans & Corn on the cob
Allergies: corn, queso fresco(dairy)
Alternative: Jerk tofu
Jerk Tofu w/ Pinto Beans & Corn on the Cob
Allergies: corn, queso fresco(dairy)
Alternative: no alternative
-Churros
Allergies: Flour
Alternative: Fruit Kabobs
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Fruit Kabobs & Key lime dipping Sauce
Allergies: Yogurt (dairy)
Alternative: Fruit Skewers w/o the key lime dipping sauce
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Food Disposal and Clean-up Duties
Disposal of Leftover Menu Items
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9 entrees should be boxed up in to-go containers for the managers. These should
be brought to the upper festival levels for the managers & supervising faculty.
5 entrees total should be boxed up for the musicians and entertainment.
Supervisors should count all leftovers and record the number. These meals can be
left out for the employees, but managers’ family will provide staff meals.
Leftover drinks in AV containers can be set out in the dining area for staff to drink
while eating their meals and clean up.
BOH and FOH staff will be released for a 15-minute break once all staff meals are
set out and all will eat together in lower festival dining level.
If there are leftovers after staff has eaten, the food should be composted or thrown
away.
Clean Up Duties
Supervisors are expected to delegate all clean up tasks. No BOH staff can leave until the
kitchen is cleaned and dishes are washed. FOH of staff cannot leave until the highlands
room cleaned and all the decorations have been put away. This includes:
 Wipe down all table surfaces using the rinse and sanitize technique.
 Completely clean out all kitchen sinks
 Sweep floors
 Throw out all leftovers after counts are recorded and staff has eaten
 Rinse out AVs and spray with sanitizer
 Return hot boxes to kitchen, make sure all food items are removed, and unplug
them
 Bring all dishes to dish room and wash all prep equipment
 Put all dishes away in their correct place
o If questions, please ask kitchen staff if you have any questions
 Take out trash cans
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Margaritaville Recipes: Theme Dinner Quantity!
Who’s to Blame Margarita
Desired Yield: 5 gallon AVs, 5 oz. portions
Ingredients:
Orange Juice – 21 oz
Lime Juice – 10.50 oz
Lemon Juice – 3.50
Superfine Sugar – 3.50
Ice cubes – 4 cups
Lime, to garnish – 1.75 each
Salt, to rim glass
Preparation details:
1. Add 4 cans of water to frozen limeade
2. Mix all of the ingredients together (except the ice) in a pitcher.
3. Stir for a minute then add the ice and stir for a little big longer.
4. Rim your glass with sugar or salt.
5. Garnish with a lime wheel and enjoy!
Livin’ it Up Punch
Desired Yield: 5 gallon AVs, 5 oz. portions
Ingredients:
Cranberry Juice – 20 oz
Pineapple Juice – 10 oz
Orange Juice – 10 oz
Grenadine Syrup – 2.50 oz
Lime Juice – 2.50 oz
Lemon – 0.31 ~1 slice
Lime – 0.31 ~1 slice
Club Soda – 35 oz
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Preparation details:
1. Mix the juices and syrup in a large pitcher. Chill for at least an hour to allow the flavors to blend.
Right before serving, add
the lemon and lime slices and the club soda, the pour over ice. Makes 8 cups.
Fried Plantains
Desired yield: 200 slices, 8th of an inch slices
Ingredients:
Green-yellow plantains 13.3  14
Oil – (provided b/c deep-fried)
Salt, to taste
Preparation details:
1. Cut off both ends of the plantains, and remove peel/skin. You may need to slice the peel
open lengthwise with a knife. Work
carefully because plantains can stain skin and clothes.
2. Slice plantains crosswise into very thin slices, about 1-2 mm.
3. Heat 1-2 inches of oil in a saucepan on medium-high heat.
4. When is oil is hot (about 360 degrees), fry several slices of plantain at a time until golden, 2-3 min.
5. Remove and drain on paper towels. Season with salt to taste.
Simple Guacamole
Desired yield: 196 TBS, 1 TBS per serving (per plantain)
Ingredients:
Avocados – 14
Fresh Cilantro leaves – 5 oz
Serrano chile; seeded, deveined, & finely chopped – 7 oz
Lime – juice – 7 oz
White onion – 3.50 oz
Kosher salt, to taste
Preparation details:
1. In a medium mixing bowl, add the sliced avocado, and mash with a fork until smooth, but still chunky.
2. Add the cilantro, chile, lime juice, and onion and mix to combine.
3. Season with salt & serve.
Cheeseburger in Paradise
Desired yield: 26 patties, 1 patty (cut into 9 bite size pieces)
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Ingredients:
Frozen hamburger patties – Two (18 ct packs)
Hamburger Buns (bottom bun only) – Two (16 ct packs)
American cheese – Two (16 slices, per pack)
Preparation details:
1. Grill frozen patties until semi-cooked and than add 1 slice of American cheese, then finish grilling it
2. Toast the buns for until outside is little golden and crispy
2 Cut in 9ths and place toothpick in each bite
Black Bean Salsa
Desired yield: 104 TBS, 2 TBS per serving
Ingredients:
Canned black beans (15 oz cans) – 3 cans
Mexican-style corn (11 oz cans) – 1 can
Canned diced tomatoes with green chile peppers (10 oz cans) – 2 cans
Tomatoes – 2 oz
Red Onions, chopped – 6 oz
Cilantro leaves, for garnish
Preparation details:
1. In a large bowl, mix together black beans, Mexicanstyle corn, diced tomatoes with green chile peppers,
tomatoes, and green
onion stalks.
2. Garnish with desired amount of cilantro leaves.
3. Chill in the refrigerator.
Mango Salsa
Desired yield: 160 TBS, 2 TBS per serving
Ingredients:
Mangoes – 5 total
Tomato – 3 total
Onion – 1 total
Jalapeno pepper – 1 jalapeno
Fresh cilantro – 1oz.
Lime – juice – 2.5 oz
Salt and ground black pepper, to taste
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Preparation details:
1. Stir in mango, tomato, onion, jalapeno pepper, cilantro, and lime juice together in a
bowl; season with salt and pepper.
Pico de Gallo (Super Simple Salsa)
Desired yield: 72 TBS, 2 TBS
Ingredients:
Finely chopped white onion – 4 oz.
Jalapeno pepper, seeded and finely chopped – ½ jalapeno
Limes – juice – 2 limes
Roma (plum) tomatoes, seeded and chopped – 14.5 oz
Fresh cilantro – 2 oz.
Salt - .5 oz
Preparation details:
1. Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5
min.
2. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for
flavors to blend.
Coconut Shrimp
Desired yield: 384 shrimps, 3 shrimps per person
Ingredients:
Frozen Coconut Shrimp – 35 packs of 12 pc. shrimp
Preparation details:
1. Place shrimp on baking sheet
2. Bake shrimp until golden, crispy &
brown
Cocktail Sauce
Desired yield: 274 TBS, 2 TBS per guest
Ingredients:
Cocktail Sauce – 2 GAL.
Preparation details:
1. Swoosh cocktail sauce onto coconut shrimp appetizer before serving
Tortilla Chips
Desired yield: One 30 lb bag, 5 chips per person (~ 5 oz)
Ingredients:
Tortilla Chips – One 30 lb. bag
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Preparation Details:
1. Pour chips into bowl to be served for guests
Avocado and Tomato Simple Salad
Desired yield: 6 Servings
Ingredients:
Avocado – 1 1/2 avocados
Butter head lettuce – 1 head
Ground black pepper – 1 TBS
Virgin olive oil – 2 oz.
Red wine vinegar – 1 oz.
Salt – pinch of salt
Tomatoes – 1 tomatoes
White Onions – ¼ onion
Preparation details:
1) Wash the lettuce, wrap in paper towels until dry, then tear into bite sized pieces. Use
immediately
or refrigerate until needed.
2) Peel and slice avocados into 3/4 to 1 inch thick slices, slice tomato into same
thickness, but in half circles, and
slice onions into 1/4 inch thick rings.
3) Mix the olive oil, salt, vinegar, and pepper in a small bowl.
4) To serve arrange the lettuce leaves on individual plates. Top the lettuce portions
with sliced avocado, tomatoes, and onions.
5) Pour the vinaigrette over the salad, and serve!
Chilled Cucumber Melon Soup
Desired yield: 140 servings
Ingredients:
Cantaloupe – 13 total
Cucumber – 13 total
Heavy Cream – 10 cups
Honey Dew – 7 honey dews
Lemons (Juice) – 13 lemons
Sugar – 40 oz.
Sour Cream – 16 oz.
Salt
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Preparation Details:
1) Peel and slice into chunks the honey dew, cucumber, and cataloupe.
2) Mix the sugar and lemon juice together.
3) In batches add the fruit, cucumber, lemon juice mixture, and heavy cream into a
blender, and liquify.
4) Once all ingredients are properly blended into a homogenous liquid, chill in walk in
overnight.
5) To serve, place a 10 oz ladle portion into each bowl, top with a dollop of sour cream,
and serve!
Pinto beans
Desired yield: 140 servings
Ingredients:
Pinto Beans – 47 cans
Scallions – 23 bunches
Vegetable Oil – 12 oz.
Water – 23 cups
Salt
Pepper
Preparation details:
1) Heat oil over medium-high. Add scallion whites and cook, stirring, until softened,
about 1 minute.
2) Add pinto beans and water, and season with salt and pepper.
3) Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly
thickened, about 5 minutes.
4) Serve topped with scallion greens. Enjoy!
Jerk Marinade
Desired yield: 7 bottles
Ingredients:
Jerk Marinade – 7 bottles
Preparation details:
1) Pre-bought bottles of jerk marinade for jerk chicken and Tofu.
2) Place chicken cutlets or tofu into large container, pour marinade over
generously.
3) Marinade chicken overnight, tofu for only 30 minutes maximum.
Jerk Tofu
Desired yield: 2 tofu steaks – 1 package
Ingredients:
Extra firm tofu
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Preparation details:
1) Marinade 7 oz. tofu blocks with jerk marinade for at least 1 hour.
2) Grill on med-high grill for 4-5 mins per side, until grill marks and cross hatches
have been achieved.
3) Let rest before sliced into triangles and plated. Enjoy you vegetarians!
Jerk Chicken
Desired yield: 160 chicken breasts (8 oz) – 160 total breasts
Ingredients:
1) Place each 6 oz. chicken breast cutlet in marinade.
2) Marinade overnight.
3) Heat grill to med-high, and grill 7-8 minutes per side, or until thick end reaches
165 degrees.
4) Let rest in hot box until ready to slice and serve.
Corn
Desired yield: 140 corn on the cobs
Ingredients:
Corn on the cob – 140 total
Butter – 35 oz
Cayenne – 5 oz
Cumin – 7 oz
Cilantro – 2 oz
Paprika – 8 oz
Pepper – to taste
Lime – juice – 17 limes
Queso fresco – 8 wheels
Salt – to taste
Preparation details:
1) Heat oven to 375 degrees
2) Combine the butter, cumin, paprika, cayenne, cilantro, and salt &
pepper to taste.
3) Cut each ear of corn in half, then rub corn with the butter mixture.
4) Wrap in foil and put in the oven, 20-25 mins.
5) Unwrap the foil, top with queso fresco, and squeeze lime. Serve
immediately!
Churros
Desired yield: 128 servings, ~ three 5in strips per plate
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Ingredients:
Water – 35 cups
White Sugar – 3.75 oz
Salt – 1 cup
Vegetable Oil – 4.5 cups
Flour – 20 cups
White Sugar – 15.5 cups
Ground Cinnamon – ¼ cup
Preparation details:
1. In a small sauce pan, over medium heat, combine water, 2 1/2 tablespoons sugar,
salt, and 2 tbsp vegetable oil.
2. Bring to a boil and remove from heat.
3. Slowly stir in flour until mixture forms a ball.
4. Heat oil for frying in deep fryer or deep skillet to 375 degrees f (190 deg. Celcius).
5. Pipe strips of dough into hot oil using a pastry bag. Fry until golden, and drain on
paper towels.
6. Combine 1/2 cup of sugar and cinnamon. Roll drained churros in cinnamon sugar
mixture.
Fruit Skewers
Desired yield: 3 servings, 6 kabobs total (2 skewers per guest)
Ingredients:
Key lime pie yogurt – 4 oz.
Fat-free cream cheese – 6 oz.
Powdered sugar – 0.5 oz.
Coconut extract – 1.6 TBS
Mango – ½ mango total
Pineapple – 3 oz.
Strawberries – 5 oz.
Kiwi – 1 kiwi total
Preparation details:
1) Combine first 4 ingredients in a medium bowl; beat at medium speed in an
electric mixer until smooth.
2) Thread diced fruit alternately onto each wooden skewer. Serve skewers with
dip. Enjoy!
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Portion Sizes and Number of Portions Being Produced

5 oz. pours of Who’s to Blame Margarita
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5 oz pours of Livin’ it Up Punch
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226, .6 oz of Cheeseburger bites
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200, 1/8 in. Plantain chips
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10 cups of Mango salsa, 2 TBS per guest
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4.5 Super simple salsa, 2 TBS per guest
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6.5 Black bean salsa, 2 TBS per guest
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1 30 LB. bag of tortilla chips
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137, Coconut shrimp w/ cocktail sauce, 3 shrimps per guest w/ 2 TBS of sauce
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3, Tomato & avocado simple salad
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141, Chilled cucumber melon soup
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141, Jerk Chicken with pinto beans & corn on the cob
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2, Jerk Tofu with pinto beans & corn on the cob
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141, Churros
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3, Fruit Kabobs w/ key lime pudding sauce
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Production Sheet – Margaritaville
Expected
Yield
Virgin Margarita
1, 5 GAL. AV
Perfect Fruit Punch
1, 5 GAL, AV
Cheeseburger in Paradise
226
Plantains
200
Mango Salsa
10 Cups
Pico de Gallo
6.5 Cups
Black Bean Salsa
4.5 Cups
Tortilla Chips
Coconut Shrimp
Taste/Samples
Left Over
137
3
Chilled Cucumber Melon
Soup
137
Jerk Chicken
141
2
Pinto Beans
141
Corn on the Cob
141
Churros
137
Fruit Kabobs
Portions
Consumed
One 30 LB
BAG
Tomato & Avocado Salad
Jerk Tofu w/ Pinto Beans
& corn on the cob
Actual
Yield
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