HTE 2613 Food Service & Production I

HTE 2613 Food Service & Production I David Brosius,LeanaMaestas, Eric Page

Table of Contents Individual Narratives Eric Page………………………………………………………………………………………………………………………………………………………………………..4 LeanaMaestas………………………………………………………………………………………………………………………………………………………………..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………………………………………………………………………………………………………………………………………………………………………….51

Eric Page Restaurant Management Degree • Front of the House Team Captain- • Back of the House Grill Station-

LeanaMaestas 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.

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.

Front of the House

F.O.H Operations Front of House Set-Up • Check Table Diagram and make sure that everything is in place. (Mise en place.) • Wipe Tables Down before setting up-use soap and sanitizer. • Gather serve ware and plates for each setting. • 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 • Pyramid-for each table setting • Lotus- for cobblers • Bread-fold for bread bowl • Serviette-for all servers • 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. • 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. • Make sure all ingredients for Caesar salad, Bananas Foster, and Cherries Jubilee are prepared and in the back fridge for easy access.

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 five-course 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 pre-bussing 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 pre-bussing.-The back server will help hand out grilled cheese sandwiches, bread and butter, and the root appetizer meal.

Napkin Folds

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.

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 foiegras, 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.

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.

Bar Par List for the Bar Fridge: • Top Shelf:10 Cans Grapefruit JuiceBittersAlmond Extract • Middle Shelf:Fruit: 10 Oranges2 cartons of strawberriesLemons • Bottom Shelf:1 full gallon of milkSoy milkChaiPrepped lemonadePrepped Orange BlossomMuddled Strawberries 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

Bar Drink Descriptions Virgin Belgium Orange Blossom: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:Two shots of espresso diluted with hot water.Caramel Macchiato: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.

Beverage Recipes 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 syrup3 oz. lemon lime soda1 oz. grapefruit juice1/2 oz. lemonade (see lemonade recipe) 2 dashes bittersDirections: • 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. • Add 1/3 cup ice to the cup, fill with the remaining ingredients. • Stir lightly, keeping the orange slices at the bottom of the pitcher Strawberry Lemonade Serves 44 oz. ( 7 glasses) Ingredients:1 cup fresh lemon juice1 cup simple syrup ( see note)3-4 cups of water ( varies due to strength of lemons) 2 cups muddled strawberriesSimple syrup1 cup water3/4 cup sugar Directions: • Mix lemon juice, water and simple syrup. • Chill lemonade in fridge. • Muddle strawberries until crushed. • Add 2 tablespoons of muddled strawberries to • 6 oz. lemonade. Serve and enjoy! Leave out Strawberries for Regular lemonade.

Bar Product Knowledge What is not an ingredient in the Virgin Belgium Orange Blossom? • Seltzer water • Lemon-Lime Soda • Lemonade • Orange peel What are the ingredients in a Strawberry Lemonade? • Strawberries, Limes, Soda, Minute Maid • Fresh squeezed lemonade, Water, Simple Syrup, Cherries • Muddled Strawberries, Water, Simple Syrup, Fresh Squeezed Lemons • Chocolate Syrup, Milk What is the difference between a Latte and a Cappuccino? • 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? • 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? • Vanilla What is in a Chai Arnold Palmer? • Chai, Lemonade • Chai, Lemonade, Iced Tea • Mango Breeze Iced Tea, Chai • Lemonade, Chai, Simple Syrup How do you make French Press Coffee? • 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!

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. • 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] • 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.

Expeditor Opening Duties: • Arriving to the restaurant assist the FOH staff with setting the dining room. • Polish flatware • Fold Napkins • Set place settings • Assign or make sure prep for Bananas Foster and Caesar Salad is being done • Organize and set Expo Line. • Make sure soup bowls, dinner plates, painter palate plate, fry course plate, and bread bowls are in the hot box. • Turn hotbox on. • Enough salad plates in the refrigerator behind salad station • Serving tongs place at end of counter for Russian style service. • Fill Sanitizer bucket and soap bucket place in big sink at the end of the expo line. • Clean and sanitize expo line and counter space. • Tape dry erase checklist to counter top and place the second by expo computer. • Find and place ticket holder in front of steam table. • Get with chefs and find out what they have prepped for the day. Note it on dry erase checklists. (including pastry cooks) • Prepare for guests arrival General Duties: • 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.

Expeditor: Dish Fire Times • Rolls: • Tell pastry kitchen to place in hotbox 15 min prior to guests arriving. • Guests walk in: • 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. • Tell veggie cook how many orders are coming and tell him/her to fire veggies. • 4 minute fire time • Guests Sit: • Warn BOH of the (#) tops coming in • Tell soup cook to be ready to plate (#) of dishes • Tell fry cooks that you are going to need enough fry course to plate (#) of tables • Order comes in: • Plate soup • Mark on ticket with red pen. • Count number of entrees on tickets and mark them on the dry erase checklist. • Warn chefs of number of entrees coming in and tell them to begin their prep work. • And their cooking temps i.e. – rare, medium rare, etc… • Drinks go out: • Soup on counter ready for pick up. • Mark on ticket with black pen. • Read ticket if there are any RBS tell salad cook to fire salad but hold dressing. • Mark ticket with red pen • Caesar Salad is being plated: • Dress the salad. • RBS on counter ready for pick up • Mark ticket with black pen. • Hand fry cook rectangle appetizer plate from hotbox and tell him/her to keep it warm. • Salad course done: • Wait for head waiter/waitress to request their fry course • Tell fry cook to plate the Aioli Sauce and sprinkle truffle sauce on fry course • Fry course on counter ready for pick up • Label ticket with a “I” • Fire Entrée’s on that ticket • Fry course out: • Entrée’s are fired keeping a mind of each cooking time • Trout – 6-8 minutes • Portobello Mushroom – 12 minutes • Bison – 8 minutes • Beef – 8 minutes • Chicken – 15 minutes • Lamb – 12 minutes • Mark the ticket with red pen • Count desserts on tickets ready for entrée pick up submit the “Bakery Dessert Order” form to host. • Pastry cook will fire desserts upon receiving the order • Entrée pick up: • Spout order to be picked up by saying “(Names of Dishes) Pick up.” • Cooks know to plate said dish and respond back. • Chef will hand you plate examine for quality control • Preform plate wipe if necessary • Entrée on counter ready for pick up • By order on ticket • Inform head waiter/waitress of order being up and what table number. • Label ticket with a “D” indicating table is waiting for dessert. • Dessert out: • Remove ticket from line. • Fold and hold for later use • All tables gone: • Pull out all tickets for the day and count the (#) of covers done for that day.

Back of the House

B.O.H. Operations Sauté Station Set Up and Prep List Chicken • 4 cups Demi Glace w/fresh tarragon, shallots, tomatoes, and mushrooms – 6th pan • 10 portions of chicken breasts, airline placed in the refrigerator drawer Beef • 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 foiegras slices placed near beef tournedos in the refrigerated drawer • 20 brioche croutons –in a pan on table top Lamb • 10 (2 bone) portions of lamb rack placed in the refrigerated drawer and seasoned with salt and pepper • Dijon mustard in a shallow 6th pan for lamb • Seasoned panko bread crumbs in a shallow half pan for lamb • 4” half pan of rosemary polenta for lamb and fish • 4cups Rainwater Madeira All Entrees • 50 portions Veg Du Jour • 4 cups Herb Butter for veg • Micro green garnish • Additional half pan for chefs vegetables on the steam table General Sauté • Kosher salt in a small container – table top • Black pepper in a small container – table top • 4 cups clarified butter for sauté - on right side of broiler which is off • 2 cups canola oil for vegetarian sauté cooking of vegetables when needed

B.O.H. Operations Broiler/Grill Station Set Up and Prep List Vegetarian • Kosher salt in a small container – table top • Black pepper in a small container – table top • 10 portions of portabella mushrooms, peeled and gilled placed in the refrigerator drawer • 10 portions sliced zucchini and yellow squash in refrigerated drawer • ½ cups Canola oil in 6th pan for mushrooms and squash • 4 Cups Cooked Quinoa in steam table • 4 Cups Red Pepper Coulis in steam table Bison • 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 • 10 portions trout fillets cut in half placed in the refrigerator drawer • 2 cups each Seasoned flour, corn meal, and egg wash breading station in refrigerated drawer • 3 cups Remoulade sauce kept in top of left side of the salad station in a squeeze bottle • 80 pieces French bread cut ¼” thick for mini grilled cheese sandwiches – half pan in refrigerated drawer • 40 slices of Fuji apple lightly seasoned with sugar and cinnamon – half pan in refrigerated drawer • 5 cheese blend shredded (cheddar, Swiss, gouda, mozzarella, etc.) – in refrigerated drawer in a half pan • Clarified butter for grilling – in 6th pan with pastry brush Fry and Salad Station Set Up and Prep List Fry Station • Kosher salt in a small container – table top • 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

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

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

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

Our Signature soup

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 • Cut squash into 1-inch chunks. • In large pot melt butter. Add onion and cook until translucent, about 8 minutes. • Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. • Remove squash chunks with slotted spoon and place in a blender and puree. • Return blended squash to pot. • Stir and season with nutmeg, salt, and pepper. • Serve. • Serves 50

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: • Pour olive oil in heavy large pot over medium heat. • Add next 5 ingredients. Cover; cook 10 minutes. • Add stock; bring to boil. • Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes. • Working in batches, puree soup in blender until very smooth, adding celery leaves to each batch. • Return to pot. Thin with more broth, if desired. • Season with salt and pepper. (Can be made 2 days ahead. Chill until cold. Cover; keep chilled.) • Serves 20

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: • coat the grill with clarified butter over medium high heat. • Place 1 slice of baguette on the grill and top with 1 ½ tbsp. cheese, apple slice, and remaining 1 ½ tbsp. cheese. • Place remaining baguette slice on top and toast until first side is golden. • Flip and continue to cook until second side is browned and cheese is melted. • Plate and serve. • Serves 1

Please select one salad

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: • Mash garlic in bowl to bring out garlic flavor. • Add shirred egg, whisk together. • Add mustard, lemon, whisking together. • Gradually add olive oil while whisking until you reach a good consistency. • Add anchovies if desired. If someone doesn’t want anchovies, reserve dressing for them at this point. • Add lettuce. • Add pepper if desired. • Add croutons and cheese. • Toss together and serve over peppered plates.

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

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.

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.

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

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

The Intermission Course Served Russian Style for the table

Sweet Potato Fries with Chipotle AioliRoot ChipsTruffle Parmesan Fries Ingredients: • Sweet Potatoes • Russet Potatoes • Fingerling Potatoes • Parsnips • Truffle Oil • Parmesan Cheese Directions: • Gather sweet potatoes, russet potatoes, parsnips, and fingerling potatoes. • Wash all of them and peel the parsnips, sweet potatoes, and russet potatoes. Do not peel fingerling potatoes. • Slice parsnips, fingerling potatoes, and half of the sweet potatoes into thin slices using meat slicer. • Slice the remaining sweet potatoes into thick slices using the mandolin crinkle cut. • Slice the russet potatoes into julienne using the mandolin. • 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. • When ready to serve, fry at a temp of 375 degrees until they are golden brown, about 30-60 seconds. • Serve julienne fries with a drizzle of truffle oil and parmesan cheese sprinkled on top. • Serve thin sliced fries as is. • Serve crinkle cut fries with cayenne pepper sprinkled on top and aioli sauce.

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: • Combine potato flesh, garlic, raw yolks, hard yolks, and salt into a food processor. • Once well combined turn food processor on slowly trickle in olive oil. • On the side put saffron into water to infuse. • After half of the oil has been added add in saffron infused water to the mixture. • Trickle remaining oil until you have a smooth sauce. • Add a pinch of cayenne and salt to taste

Please select one main course Main courses accompanied by chef’s vegetables and garnish

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: • Season flour with salt and pepper and set aside. • Beat eggs and set aside. • Season cornmeal with rosemary and salt and pepper and set aside. • Dredge trout fillet in flour, egg, and then cornmeal. • Place on flat-top griddle and grill for 3.5 minutes on each side. Presentation: • Serve with polenta and chefs vegetable. • Place Remoulade on plate. Serves 6

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

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. 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 • 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 • Directions: • 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: • 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.

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: Clean bison tenderloin and trim away excess fat. Cut bison tenderloin into 8 6-oz steaks. Flame broil bison until proper tenderness and temperature reached. Season with olive oil, salt, and pepper. Presentation: Place each steak over 4-6 oz. mashed potatoes. Drizzle each steak with 1 oz. demi glaze. Top each steak with 1 tsp. herb butter. Serve with house vegetables and garnish. Serves 8- 6 oz. steaks

Sautéed All Natural Colorado Beef Medallions Rossini Style Succulent all natural Colorado beef medallions served Rossini style with delicious foiegras on toasted brioche and finished off with truffle shavings, mushrooms and demi-glace . • Ingredients: • 3 tbsp. butter • 12 slices foiegras • 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: • Mix the butter and oil in a hot frying pan. • Season the tournedos with salt and pepper and fry rapidly to seal. • Cook for 3 minutes until the steaks are crusted on the outside, but rare on the inside. Remove from the pan and set aside. • Using the same pan, rapidly fry the slices of foiegras, until just caramelized. Remove and place on absorbent paper- keep warm. Do not discard the juices in the pan. • Braise the truffles, garlic and vegetables in a separate pan with butter and spoonful of madeira wine. • Add the sauce and let simmer for approximately three minutes- be sure to keep hot. • Deglaze the pan used for the meat and foiegras with a tbsp. • For the sauce. Deglaze the pan used for the meat and foiegras 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 foisgras. With a slotted spoon lift out the truffles/mushrooms and place round the edges of the tournedos. Cover with sauce. Serve immediately. • Serves 12

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 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. • 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

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: • Cut the rack of lamb into 2 bone servings (should get 4 servings in an 8 bone rack of lamb). • Season the meat with salt and pepper on all sides of lamb. • 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. • Generously cover each side of the lamb with Dijon mustard and dip in seasoned bread crumbs. • Cook in salamander on medium heat for about 5 minutes on each side, making sure that the breadcrumbs do not burn. • Presentation: • After your lamb is fully cooked, cut each 2 bone serving in half. Cross the bones. • Serve on top of creamy polentaalong with Chef’s veggies. • Top lamb with demi-glace.

Mashed Potatoes Creamy mashed potatoes with garlic and herbs Ingredients:7 - 10 medium potatoes, peeled and quartered1 cup heavy cream1 cup whole milk4 cloves garlic1/2 onion4 sprigs fresh thyme1 bay leaf1 tbsp. extra virgin olive oil2 tbsp. butter1 tbsp. whole-grain mustardKosher 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.

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: • Combine water, chicken base, butter, garlic, salt, and pepper in a pot on the high heat and bring to a boil stirring occasionally. • Once everything has come to a boil, stir in polenta and rosemary. Be sure to stir frequently so the polenta doesn’t clump up. • 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. • Stir and cook for about 15 minutes until the polenta has reached desired consistency.

HTE 2613 Food Service & Production I