Foodservice Production & Marketing Project

Foodservice Production and Marketing

Project -

The Big Easy Brunch January 20, 2012

Table of Contents Overview:

• Background • Menu

Marketing Materials:

• Marketing Plan • Handouts • Table Tents

Production:

• Recipes with Nutrit ion Analysis • Recipe Cost • Production Schedule • Buffet Layout

Summary:

• Post-Meal Evaluation • Financial Statement • Intern Reflections

Background New Orleans is unlike any other city in the United States. It’s a European microcosm in America. It’s a multicultural city, with original settler’s cultures and rich history still alive today. Native Americans first inhabited the city, and as time moved on French, Spanish, English, Irish, and German settlers and explorers moved to the city. In 1809 nearly 10,000 French blacks from San Dominique arrived in New Orleans and a new ethnic and cultural group was formed – Creole. While any descendants from New Orleans at the time could be considered Creole, those from both Haiti and San Dominique generally identify with the Creole culture, which literally means “the first born in a new colony”. As various cultural groups settled in New Orleans over the next few centuries they carved out their own part of the city that can be identified with the distinct and unique architecture in each section of the city. This mix of diverse populations led to the development of a new genre of music undoubtedly identified with the city: Jazz. Muddy Bolden, credited as the first jazz player, played his trumpet on a balcony in the French Quarter that attracted New Orleaneans from all over the city. As jazz progressed the fused the sounds of different musical styles, one man changed the sound of it forever and will forever be known as the King of Jazz: Louis Armstrong. He and other artists spread their music across the country all the way up to Chicago, and jazz became an American favorite. Not only was New Orleans the birthplace of jazz, but the different cultures brought together a new way of cooking that started both Creole and Cajun food. New spices and ingredients were used to liven up the food and these dishes have attracted people from all over to New Orleans , like gumbo, jambalaya, beignets, and Po boy sandwiches just to name a few. The combination of the love of food and jazz is the reason that we wanted to bring the New Orleans cuisine to Riderwood for a “Big Easy” Brunch. It’s a culture that many are familiar with, and if not, have always dreamed of experiencing just once. We wanted to bring a warm hearty breakfast from the south to the cold winter months in the north.

Menu Starters

French Quarter Beignets New Orleans’s favorite doughnuts

Oysters on the Half Shell with Mignonette Sauce

Parsley and Champagne Vinaigrette

Entrees

Sides Desserts Bayou Baked Apples King Cake

Zucchini Cakes Mini Yogurt Parfaits Andouille Sausage Pecan Bread Pudding

With Rum Sauce Windsor Dining Room

January 20th 2012 11 am – 2 pm

$11 or MOD + $3

Lost Bread “Creole French Toast”

Stuffed with Grand Marnier Mascarpone And topped with a Berry Compote

Fried Green Tomato Benedict Perfectly Poached Egg on top of

Cornmeal-Breaded Fried Green Tomato Finished with Cheron Sauce

Southern Shrimp & Grits

With topping options: Bacon Bits, Cheddar Cheese, Chives

Louisiana Crawfish Frittata

“Light” egg dish with green bell peppers, onions, and crawfish

Royal St. Ribeye & Red-Eye Gravy

Ribeye roast cooked to your liking

Marketing Materials Marketing Plan

Handouts Table Tents

Marketing Plan In order to promote our event, we created:

• Flyers were places in different restaurants on campus and included the following: o Detailed menu o Date o Time o Price of the event

• Quarter page flyers with simplified menu options • Table tents • A Riderwood Television spot that showcases our flyer • Tickets were sold the week before the event • Large posters that said “The Big Easy Brunch,” which included the date and time • A wooden street sign highlighting iconic locations in New Orleans

The week prior to the event, we marketed the brunch by selling tickets at different restaurants across campus. We were able to reach different clienteles by visiting restaurant at lunch and dinner service times.

• Restaurants included: o Windsor dinner o Seasons dinner o Fireside dinner o The Wye Oak Pub lunch o Potomac Café lunch

• Marketing included: o The Big Easy Brunch poster o Balloons o The street sign o New Orleans attire

Flyers

Table Tents & Tickets

Did You Know…?

The word “jazz” derived from women in New Orleans wearing Jasmine perfume. Jasmine was shortened to “Jass” and was later changed to “Jazz”. Most of the architecture in the French Quarter is actually Spanish. King Cakes typically have a plastic baby inside and whoever gets the piece with the baby is said to have to bring the cake the following year. Canal Street is so wide because it was originally built to be a canal and the project was never finished. Cajun settlers in New Orleans are originally from Arcadia, Canada.

Did You Know…? In New Orleans pralines are pronounced “praw-leens” and unlike in the rest of the country, do not contain chocolate. New Orleans has its own style of Café au Lait. It is made with steamed milk and coffee brewed with chicory to get it its distinct bitter flavor. Locals in New Orleans call avocados “Alligator Pears”. Betty Guillaud, a gossip columnist for the Times Picayune said “If [New York] is the "Big Apple" then New Orleans is the "Big Easy," where everything is slower, simpler and easy-going.” Po’Boy sandwiches got their name because they can feed an entire family.

Production Recipes with Nutrit ion Analysis

Recipe Cost

Production Schedule

Buffet Layout

Recipes French Quarter Beignets

Food Ingredient: Original Recipe Serves: 3

Dozen

Forecasted Recipe Serves:

For 300 portions Simplified units

Lukewarm water 1.5 cups 12 cups 3 qt

Sugar, granulated 0.5 cups 4 cups 1 lbs

Active dry yeast 1 envelope 8 envelopes 8 envelopes

Eggs, slightly beaten 2 eggs 16 eggs 1 dozen

Salt 1.25 teaspoons 10 tsp ~ 3 tbsp 1.5 ounces

Evaporated milk 1 cup 8 cups 2 Qt

Bread flour 7 cups 56 cups 14 lbs

Shortening 1/4 cup 2 cup 1 lbs

Nonstick spray Nonstick spray - -

Oil, for deep-frying Oil, for deep-frying 35 lbs 35 lbs

Confectioners' sugar 3 cups 4 cups 2 lbs

Directions: 1. Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes. 2. In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the

yeast mixture. 3. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture

and stir to combine. 4. Add the shortening and continue to stir while adding the remaining flour. 5. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. 6. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or

a towel. Let rise in a warm place for at least 2 hours. 7. Preheat oil in a deep-fryer to 350 degrees F.

Source: http://www.foodnetwork.com/recipes/paula-deen/french-quarter-beignets-recipe/index.html

Recipes French Quarter Beignets

Nutrient Analysis:

Serving Size

Calories Total Fat

Total CHO

Protein Sodium

1 beignet 105 6g 11g 1g 139mg

Recipe Costs:

Total Recipe: $63.47

Cost per Person: $0.44

Recipes Fresh Oysters with Mignonette Sauce


Forecasted Recipe Serves: 150

For Mignonette sauce For 150 portions Simplified units

Champagne vinegar 2 teaspoons

3 cups 12 ounces

Shallots, f inely chopped 1.5 teaspoons

112.5 tsp (2.5 cups)

20 ounces

Ground black pepper Pinch 3 Tbsp 3 Tbsp Sugar Pinch 3 Tbsp 3 Tbsp Fresh f lat- leaf parsley, f inely chopped

1 teaspoon

75 tsp 1.5 cup (12 ounces)

For oysters Small oysters, Prince Edward Is land, shel ls scrubbed well

6 oysters

200 oysters

17 dozen

Unsalted butter, cut into 6 pieces

½ tablespoon

37.5 Tbsp

2.5 cup

Directions: Make mignonnette: Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes. Prepare oysters: Preheat broiler.

1. Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. 2. Arrange oysters on their shells in salt, then top each with a piece of butter. 3. Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to

curl, 1 to 2 minutes. 4. Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on

each. 5. Spoon 1/4 teaspoon mignonnette over each oyster. Serve warm.

Cooks' note: Mignonnette, without parsley, can be made 1 day ahead and chilled, covered. Source: http://www.epicurious.com/recipes/food/views/Oysters-with-Champagne-Vinegar-Mignonette-232602

Recipes

Fresh Oysters with Mignonette Sauce

Nutrient Analysis:

Serving Size Calories Total Fat

Total CHO

Protein Sodium

2 oysters with sauce

52 2g 30g 8g 99mg

Recipe Costs:



Recipes Lost Bread

Food Ingredient: Original Recipe Serves: 6-8


French Toast For 150 port ions Simplif ied Units

Eggs 2 egg 38 eggs 3 dozen Sugar 1 cup 19 cups 8.5 lbs Cornstarch, dissolved in a splash of water

1 tbsp

19 Tbsp (1.25 cups)

0.36 lbs

Milk, 2 % 1 cup 19 cup 2 1/3 gal Nutmeg, freshly grated 0.5 tsp 9.5 tsp ~ 3 tbsp 1.5 ounces Bread, stale and sliced thick 6-8 slices 150 slices 19 loaves Butter, for griddle pan Butter, for griddle pan Warm maple syrup, Three Berry Compote

Sugar 0.5 cup 9.5 cup 4.25 lbs Lemon juice

2 tbsp

38 tbsp (2.5 cups)

20 ounces

Water 0.5 cup 9.5 cup 0.6 gal Strawberries, sliced 1 pint 19 pints 20 lbs Raspberries 1 cup 19 cup 5.5 lbs Blackberries 1 cup 19 cup 5.5 lbs Mascarpone Fi l l ing:

Mascarpone cream cheese 1 cup 19 cup 1.25 lbs Grand Marnier liqueur 1.0 tbsp 19 tbsp

(1.25 cups)

10 ounces Vanilla Extract 1 teaspoon 19 tsp

(6 tbsp)

3 ounces Orange Zest

1 tbsp 19 tbsp ~ 1.2 cups

(19 oranges)

19 oranges

French Toast Directions: 1. Slice blend bread leaving room to pipet the cheese filling. 2. Mix together the ingredients for the mascarpone filling and pipet into the bread. 3. Preheat nonstick griddle or skillet over medium heat. 4. Beat eggs very well, add sugar and beat again. 5. Add cornstarch in water and beat that in, then add milk and nutmeg. Coat bread thoroughly in egg‐milk

mixture.

Lightly butter hot pan with butter nested in paper towels. Add bread to the pan and cook slowly, 3 or 4 minutes on each side, 2 to 3 slices at a time.

Nutrient Analysis:


Total CHO

Protein Sodium

1 sandwich with berry compote

396 19g 44g 11g 670mg

Recipe Costs:



Recipes Lost Bread

Berry Compote Directions:

1. Combine sugar, lemon and water in a small sauce pan. Over moderate heat, dissolve sugar into water. 2. Stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. Reduce heat and simmer

7 or 8 minutes. 3. Remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. Thicken

syrup 5 minutes and pour over fruit.

Recipes Cheron Sauce for Benedict

Nutrient Analysis included with Benedict:

Recipe Costs:





For 150 Port ions Simplif ied Units Egg yolks 4 egg yolks 100 eggs 8.5 dozen Lemon juice

3.5 tbsp

87.5 tbsp (5.5 cups)

44 ounces

Lemon zest 1/2 tsp 12.5 tsp 12 lemons Cayenne pepper 1/8 tsp 3 tsp ~ 1 tbsp 0.5 ounces Tomato paste 2 tsp 50 tsp ~ 1 cup 8 ounces Butter, unsalted, melted 1 cup 25 cups 6.25 lbs Kosher salt 1/2 tsp 12.5 tsp ~ 4 tbsp 2 ounces Directions:

1. Place egg yolks, lemon juice, lemon zest, cayenne pepper, hot sauce, kosher salt and tomato paste in a blender. Blend until color turns a nice pale orange color (about 1 minute or so).

2. Turner blender on highest setting and very slowly drizzle butter into mixture until it begins to get thick (about 30 seconds).

3. Place sauce into a double boiler. Stir in thyme while heating through before serving.

Source: http://www.food.com/recipe/cheron-sauce-245985

Recipes Royal St. Ribeye & Red-Eye Gravy

Nutrient Analysis: Serving

Size Calories Total

Fat Total CHO

Protein Sodium

4 oz. with gravy

346 22g 9g 30g 904mg

Recipe Cost: Total Recipe: $338.25 Cost per Person: $2.29

Food Ingredient:

Original Recipe Serves: 2


For 120 Port ions Simplif ied Units

Rib-eye 10 ounces 600 ounces 38 lbs Butter

0.25 tsp

25 tsp (10 tbsp ~ 5 ounces)

0.3 lbs

All-purpose flour

0.25 tsp 25 tsp (0.5 cups)

0.13 lbs

Strong brewed coffee 0.25 cup 12.5 cup 0.8 gal Beef base

0.25 tsp

2 tbsp (2 qts beef broth)

1 ounces

Light brown sugar, packed

1/2 tsp 30 tsp (10 tbsp)

5 ounces (0.3 lbs)

Directions: 1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the ham

and cook 4 minutes. Turn and cook until the ham is browned and heated through, about 4 minutes longer. Transfer to a plate.

2. Add the butter to the skillet and heat over medium heat. Stir in the flour; cook 1 minute.

3. Whisk in the coffee, broth, and sugar; bring to a boil. Reduce the heat and simmer, stirring,

until the sauce begins to thicken slightly, about 1 minute.

4. Return the ham to the skillet; heat through.

Recipes Southern Shrimp & Grits

Toppings for Grits:

Food Ingredient: For 150 Portions Simplif ied Units Bacon Bits 10 lbs 10 lbs Cheddar Cheese, grated

10 lbs 10 lbs

Chives 1.5 lbs 24 ounces

Food Ingredient:



Shrimp: For 150 Portions Simplif ied Units Chili Powder 0.5 tsp 6 tbsp 3 ounces Old Bay seasoning 0.5 tsp 6 tbsp 3 ounces Garlic powder 0.5 tsp 6 tbsp 3 ounces Onion powder 0.5 tsp 6 tbsp 3 ounces Raw shrimp, peeled, deveined

1 lbs 19 lbs 19 lbs

Shrimp Directions: 1. Mix all of the dry ingredients thoroughly in bowl until well blended. 2. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the

seasoning mixture. 3. Add them to the grill pan and cook until caramelized on both sides. 4. Remove them from the pan to a serving bowl and serve with the grits.

Recipes Shrimp & Grits

Nutrient Analysis: Serving

Size Calories Total

Fat Total CHO

Protein Sodium

½ cup without toppings

240 14g 20g 10g 320mg




Grits: For 150 Port ions Simplif ied Units Old fashioned grits 1 cup 25 cups 8 lbs Boiling water 2 cups 50 cups 3 gal. Heavy cream 1.5 cups 37 cups 2 gal Butter 1/4 stick 6.25 sticks 1.5 lbs Salt 1 teaspoon 8 tbsp 4 ounces Sugar 1 teaspoon 8 tbsp 4 ounces Garlic, freshly minced 1/2 teaspoon 4 tbsp 2 ounces Grit Directions:

1. Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly.

2. Bring to a boil, then reduce the heat. Slowly stir in the grits. 3. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25

minutes. 4. Transfer the grits to a serving bowl and keep warm.

Recipes Louisiana Crawfish Frittata



For 75 Port ions Simplif ied Units Vegetable oil 2 teaspoons .75 cups 6 ounces Crawfish, peeled 8 ounces 150 ounces 10 lbs Green bell pepper, chopped 1/2 cup 10 cups 3 lbs ~ 10 peppers Onion, chopped 1/4 cup 4.5 cups 1.5 lbs Garlic cloves, crushed

2 cloves

38 cloves (.75 cups)

6 ounces

Thyme 1/4 teaspoon 1.5 tbsp 1.5 tbsp Large eggs 4 eggs 76 eggs 7 dozen Milk 1/4 cup 4.75 cups 0.5 qt Hot pepper sauce 1/4 teaspoon 1.5 tbsp 1.5 tbsp Salt 1/8 teaspoon 4.75 tsp~ 1.5 tbsp 0.5 ounces Garnish with parsley 2 tbsp 2.5 cups 20 ounces

Directions: 1. In an oven-safe skillet, stir together oil, peeled crawfish, chopped green bell pepper,

chopped onion, crushed garlic cloves, and thyme. Cook over medium heat, stirring occasionally, until the green bell pepper is tender, about 3 to 4 minutes.

2. In a bowl, with an electric mixer at medium speed, beat together eggs, milk, liquid hot pepper sauce, and salt until blended.

3. Pour egg mixture over the skillet with crawfish mixture. Cook over low to medium heat until

the eggs are almost set, about 8 to 10 minutes.

4. Broil about 6-inches from the heat until the eggs are completely set, about 2 to 3 minutes. Garnish with parsley and cut into wedges to serve hot.

Source: http://www.cooksrecipes.com/breakfast/spicy_shrimp_frittata_recipe.html

Recipes Louisiana Crawfish Frittata

Nutrient Analysis: Serving Size Calories Total

Fat Total CHO

Protein Sodium

4 ounces 204 10g 7g 15g 494mg


Recipes Fried Green Tomato Benedict

Nutrient Analysis with Cheron Sauce: Serving Size Calories Total

Fat Total CHO

Protein Sodium

1 benedict with cheron

280 13g 28g 12g 922mg


Food Ingredient: Original Recipe

Serves: 6


For 150 portions Simplified units

Green tomatoes 3 medium 25 lb 25 lbs

Salt Season to taste 0.5 cups 4 ounces

All-purpose flour 1 cup 25 cups 6.25 lbs

Cajun seasoning 1 Tbsp 25 Tbsp (1.5 cups)

12 ounces

Milk 1/2 cup 12.5 cup 0.75 gal

Egg 1 egg 25 eggs 2 dozen

Cornmeal 1/3 cup 8.33 cup 3 lbs

Panko Bread crumbs 1/2 cup 12.5 cup 3.25 lbs

Vegetable oil, for sauting 1/4 cup 6.25 cup 3.12 lbs

Eggs for poaching 6 eggs 156 eggs 13 dozen

Directions: 1. Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5

minutes. 2. In separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread

crumbs and cornmeal. 3. Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. 4. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread

crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

Recipes Bayou Baked Apples


Fat Total CHO

Protein Sodium

½ cup 191 8g 30g 2g 30mg





Apples - peeled, cored and sliced

2 lbs (6 medium apples)

25 lbs 25 lbs

White sugar 1/2 cup 12.5 cups 5.5 lbs All-purpose flour 3 tablespoons 75 tbsp ~ 5 cups 1.25 lbs Ground cinnamon 1/2 teaspoon 12.5 tsp ~ 4 tbsp 2 ounces Ground nutmeg 1/2 teaspoon 12.5 tsp ~ 4 tbsp 2 ounces Ground cloves 1/4 teaspoon 3 tsp ~ 1 tbsp 0.5 ounces Raisins 1/2 cup 12.5 cups 4 lbs Chopped walnuts 1/2 cup 12.5 cups 3 lbs Milk, 2 % 1/2 cup 12.5 cups .75 gal

Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or

coat with non-stick cooking spray.

2. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.

3. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Source: http://allrecipes.com/Recipe/simple-baked-apples/detail.aspx

Recipes Zucchini Cakes

Food Ingredient: Original Recipe Serves:

10 (4-in cakes)



Zucchini, trimmed, grated in processor

1 pound 12 lbs 12 lbs

Salt 1 teaspoon 12 tsp ~ 4 tbsp 2 ounces Bread Crumbs 1/4 cup 3 cups 0.75 lbs Parmesan cheese, finely grated

4 tablespoons 3 cups 1.5 lbs

Shallot, minced 2 tablespoons 24 tbsp ~ 1.5 cups 12 ounces Large egg, beaten to blend 1 large egg 12 eggs 1 dozen Large egg white, beaten 1 large egg white 12 egg whites 1 dozen Ground black pepper 1/2 teaspoon 6 tsp ~ 2 tbsp 1 ounces Vegetable oil (for searing) .5 cup 2 qts. 4 lbs Directions:

1. Place zucchini in colander set over bowl; sprinkle with salt and toss to coat. Place small plate atop zucchini to weigh down. Let stand 30 minutes to drain.

2. Squeeze zucchini as dry as possible in kitchen towel. Transfer zucchini to medium bowl. Stir in flour, Parmesan, and shallot, then stir in beaten egg mixture and pepper.

3. Line large rimmed baking sheet with parchment paper. Brush large nonstick skillet with

enough oil to coat; heat over medium-high heat. 4. Working in batches, drop zucchini mixture into skillet by scant 1 tablespoon, spacing

apart. Using spatula, flatten cakes to 4-inch rounds.

5. Cook until golden on bottom, brushing skillet with more oil as needed between batches, about 1 to 1 1/2 minutes per side.

6. Transfer cakes to prepared baking sheet.

7. DO AHEAD Can be made 1 day ahead. Cool completely, then cover and chill. Rewarm

uncovered in 325°F oven until heated through, about 10 minutes. Source: http://www.bonappetit.com/recipes/2010/06/zucchini_cakes_with_smoked_trout

Recipes Zucchini Cakes


Fat Total CHO

Protein Sodium

1 cake 70 2.5g 8g 4g 166mg


Recipes Andouil le Sausage

Nutrient Analysis:


Total CHO

Protein Sodium

2-inch l ink 50 5g 0g 2g 132mg




For 150 Port ions

Simplif ied Units

Andouil le Sausage Links

4 ounces 300 ounces (18.75 lbs)

2 cases

Directions: 1. Thaw meat over night. 2. Cook meat at 350F for 45 minutes. Cut into one-inch sl ices.

Recipes King Cake



Cake: For 150 Port ions Simplif ied Units

Milk 1/3 cup 4 cups 1 qt Active Yeast 1 envelop 13 envelops 13 envelops Bread flour, plus more for dusting

2.5 cups 32.5 cups 8 lbs

Large egg yolks 2 large egg yolks 26 eggs 2 dozen Large egg 2 large eggs 26 eggs 3 dozen Granulated sugar 3 tablespoons 39 tbsp ~ 2.4 cups 1.25 lbs Lemon zest 1 lemon 13 lemons 13 lemons Salt 1 teaspoon 13 tsp ~ 4 tbsp 2 ounces Grated nutmeg 1/2 teaspoon 6.5 tsp ~ 2 tbsp 1 ounce Butter, unsalted, melted and cooled, plus more for greasing the bowl

1 1/2 sticks 19.5 sticks 5 lbs

Cake Directions: 1. Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to

combine. Add 1/2 cup flour and the egg yolks; process to combine.

2. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set

aside for 90 minutes.

3. Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process

to make a slightly textured dough, about 1 minute.

4. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough

to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn

the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover

tightly with plastic wrap and refrigerate for 8 hours or overnight.

Recipes King Cake


Forecasted Recipe 7 Cakes:

Fil l ing and Glaze For 100 Port ions Simplif ied Units Golden raisins 1/2 cup 6.5 cups 2.5 lbs Bourbon 1/4 cup 3.25 cups 26 ounces Dark brown sugar, packed 3/4 cup 9.75 cups 3.25 lbs Pecans, toasted and chopped 2/3 cup 8.75 cups 3 lbs Vanilla Extract 1 teaspoon 13 tsp ~ 4 tbsp 2 ounces Ground cinnamon 1 teaspoon 13 tsp ~ 4 tbsp 2 ounces Orange zest

2 teaspoons

26 tsp ~ 7 tbsp (7 oranges)

7 oranges

Salt 1/4 teaspoon 3.25 tsp ~ 1 tbsp 0.5 ounces Plastic King Cake baby 1 baby 13 babies 13 babies Confectioners' sugar 1/2 cup 6.5 cups 1.75 lbs Purple, green and gold sanding sugar, for decorating

Purple, green and gold sanding sugar, for decorating

12 small bottles 12 small bottles

Fi l l ing Directions: 1. Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and

add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix

until combined and set aside.

2. On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you.

3. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom.

Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal.

4. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to

form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in

size, about 2 hours.

5. Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes.

Cool.

Recipes King Cake

Glaze Directions:

1. Mix 3 tablespoons water with the confectioners' sugar; brush 3 tablespoons glaze over the cake. Sprinkle with bands of colored sugar; drizzle with more glaze.


Fat Total CHO

Protein Sodium

1 sl ice 400 12g 72g 9g 173mg


Recipes Pecan Bread Pudding with Rum Sauce

Food Ingredient:



Pudding: For 150 Port ions Simplif ied Units Butter, melted 1/3 cup 3.66 cups 2 lbs French bread cubes, day old (1 lbs per loaf)

16 cups (1.5 loaves)

176 cups (16.5 loaves)

17 loaves

Sugar 1 1/2 cup 16.5 cups 7 lbs Vanilla extract 2 tablespoons 22 tbsp (1.5 cups) 12 ounces Nutmeg 1 teaspoon 22 tsp (7 tbsp) 3.5 ounces Cinnamon 1 1/2 teaspoon 16.5 tsp (5.5 tbsp) 2.5 ounces Milk 3 cups 33 cups 2 gal Golden raisins 3/4 cup 8.25 cup 2.75 lbs Pecans, toasted and chopped

1 cup 11 cups 2.75 lbs

Pudding Directions:

1. Pour a small amount of the melted butter in a 9x13 pan and swirl around to cover bottom and sides. Place bread cubes in pan.

2. In large bowl, beat eggs and sugar until thickened (3 - 3 1/2 minutes). 3. Add vanilla, nutmeg, cinnamon and milk plus reserved butter. Beat at low speed to combine. 4. Stir in raisins and pecans. 5. Pour over bread. Stir to evenly distribute rains and nuts. Allow bread to absorb all liquid (30-45

minutes). Press bread down often to cover all cubes. 6. Preheat oven to 350 degrees F. Bake until crusty and golden brown (45-60 minutes). Cool to

lukewarm and slice into squares.


Food Ingredient:



Rum Sauce: For 150 Port ions Simplif ied Units Butter 1 cup 11 cups 5.5 lbs Sugar 1 1/2 cup 16.5 cups 7 lbs Eggs, beaten until frothy 2 eggs 11 eggs 1 dozen Dark rum 1/3 cup 3.66 cups 28 ounces Soft Cream: Heavy Cream 2 cups 22 cups 1.5 gal Confectioners’ Sugar 1/3 cup 3.66 cups 1 lbs Vanilla extract 1 tablespoon 11 tbsp ~ 0.75 cups 6 ounces Brandy 2 tablespoons 22 tbsp ~ 1.5 cups 12 ounces Frangelico liqueur (hazelnut liqueur)

2 tablespoons 22 tbsp ~ 1.5 cups 12 ounces

Sour cream 1/4 cup 2.75 cups 1.4 lbs

Rum Sauce Directions: 1. Cream butter and sugar until light and fluffy. Put in top of a double boiler over simmering water.

Cook 20 minutes, whisking often.

2. In a bowl, whisk 2 Tbsp butter-sugar mixture into beaten eggs, then whisk in 2 Tbsp more. Now, whisk egg mixture into butter-sugar mixture, cook over simmering water 4-5 minutes, whisking constantly. Cool slightly. Whisk in rum.

Soft Cream

1. Chill beaters and a medium-sized bowl until very cold. Beat ingredients on medium-high until soft peaks form (3-4 minutes). Do not overbeat. Cover tightly and refrigerate until served.


Nutrient Analysis:



Total CHO

Protein Sodium

½ cup 334 6g 59g 9g 239mg

Recipes Mini Yogurt Parfaits

Nutrient Analysis:


Food Ingredient:



For 50 Port ions Simplif ied Units Non-fat, sugar free vanilla yogurt

1/2 cup 25 cups 12 lbs

Strawberries, sliced 1/4 cup 12.5 cups 6.25 lbs Blueberries 1/4 cup 12.5 cups 6.25 lbs Kiwi, sliced 1/4 cup 12.5 cups 6.25 lbs Directions:

1. Start by layers the fruit on the bottom, followed by a ¼ cup yogurt.

2. Repeat layer and sprinkle granola on top.


Total CHO

Protein Sodium

6 ounces 172 2g 30g 8g 99mg

Recipe Cost Recipe Total Cost Per Person Cost

French Quarter Beignets $63.47 $0.44 Oysters with Mignonette Sauce

$96.42 $0.76

Lost Bread – French Toast $169.45 $1.15 Fried Green Tomato Benedict with Cheron

$114.99 $0.77

Southern Shrimp and Grits with toppings

302.47 $2.04

Louisiana Crawfish Frittata $105.39 $0.73 Royal St. Ribeye with Red-Eye Gravy

$338.25 $2.29

Bayou Baked Apples $72.97 $0.50 Zucchini Cakes $24.01 $0.18 Andouille Sausage $58.90 $0.39 King Cake $56.75 $0.54 Pecan Bread Pudding with Rum Sauce

$115.17 $0.76

Mini- Yogurt Parfaits $79.24 $0.54 Totals: $1,597.48 $11.09

Production Schedule Tuesday:

1) Start prepping for King Cake a. Let dough rise over night – LMV b. Make filling and glaze - LH

2) Start prepping for Bread Pudding

a. Thaw bread and cut into cubes - MV b. Make rum sauce - LH

3) Test Recipes for:

• Beignets o Need to add more sugar and let proof two hours; form into ping pong size

balls and allow to proof for an additional hours. o Making beignets larger than ping pong size did not cook all the way through

the middle.

Food Item

Recipe Prep Kitchen Eqt.

LH/MV Complete

Green Pepper Frittata Diced Robotcoupe MV Onions Frittata Diced Robotcoupe MV Zucchini Zuke Cakes Grated Robotcoupe LH Green Tomatoes

Benedict Sliced LH

Shallots Oysters Zuke Cakes

Sliced, thinly LH

Parsley Frittata Oysters

Chopped MV

Chives Shrimp & Grits

Chopped MV

Production Schedule Wednesday:

Food Item Recipe Prep Kitchen Eqt.

LH/MV

Complete

King Cake King Cake Assemble/ Cook

Ovens MV

Bacon Bits Shrimp & Grits Cook, chop Ovens LH Zuke Cakes Zucchini Cakes Sear Griddle LH Green Tomatoes

FGT Slice & make

breading mix

Mignonette Sauce

Oysters Prep Bowls LH

Rum Sauce Bread Pudding Make Bowls MV

1) Test Recipes:

• Hollandaise Sauce o If hollandaise sauce breaks, froth one egg yolk over heat and slowly add to

broken sauce. • Zucchini Cakes • Fried Green Tomatoes

Production Schedule Thursday:

Notes: 1) Decorate the dining room 2) Prepare music play list

Food Item Recipe Prep Kitchen Eqt.

LH/MV

Complete

Soft Cream Bread Pudding Mix

Mixer Refrigerate

LH

Shrimp Shrimp & Grits Mix Shrimp w/ seasoning

Mixing bowls LH

French Toast French Toast Make batter & Filling -

Assemble

LH/MV

Sausage Sausage Prep MV Oysters Oysters Prep &

Assemble MV

Kiwi Parfait Prep & Assemble

MV

Strawberries Parfait Prep & Assemble

MV

Raspberry Berry Compote Washed & Make Compote

MV

Blackberries Berry Compote Washed & Make Compote

MV

Blueberries Berry Compote Washed & Make Compote

MV

Beignets Beignets Measure Ingredients

LH

Bread Pudding Bread Pudding Measure Ingredients

MV

Frittata Frittata Sautee Ingredients

MV

Production Schedule Friday Morning:

Food Item

Recipe Prep Kitchen Eqt.

LH/MV Complete

Ribeye Ribeye & Gravy

Cook Oven Marleen

Grits Cook Stove Marleen Sausage Sausage Cook Oven MV Zuke Cakes Zuke Cakes Cook Oven MV French Toast French

Toast Cook Oven MV

Oysters Oysters Cook Oven MV Cheron Benedict Cook Stove Chad Baked Apples Baked

Apples Assemble/

Cook Oven MV

Frittata Frittata Assemble & Cook

Stove & Oven Chad

Beignets Beignets Prep Mixer & Fryer LH Fried Green Tomatoes

Benedict Prep & Fry Fryer LH

Shrimp Shrimp & Grits

Cook Stove Marleen

Eggs Benedict Poach Tilt Skillet Chad Bread Pudding

Bread Pudding

Cook Ovens MV

Oven: Stove: Tilt Skillet:

7 am – Ribeye 8 am – Red Eye Gravy 10:15 – Poach Eggs

9 am – Bread pudding 9 am – Grits

9:30 – Baked Apples 10 am – Cheron Fryer:

10 am – French Toast 10:30 – Fried green tomatoes

10 am – Sausage 10:30 - Beignets

10:20 – Oysters

10:15 – Shrimp

Buffet Layout

Summary Post-Meal Evaluation

Financial Statement

Intern Reflections

Brunch Survey

Instructions: Please circle the one number that you feel is most appropriate.

(1 = Poor 5 = Excel lent)

1. Please rate the overall taste of the meal.

1 2 3 4 5 2. Please rate the overall variety of the meal.

1 2 3 4 5

3. Please rate the overall presentation of the meal.

1 2 3 4 5

4. Please rate the decoration at the meal.

1 2 3 4 5 5. Please rate the meal overall.

1 2 3 4 5 6. What did you like most about the meal? 7. What could have been improved? Additional Comments:

Brunch Survey

Instructions: Please circle the one number that you feel is most appropriate. (1 = Poor 5 = Excel lent) 1. Please rate the overall taste of the meal.

1 2 3 4 5 2. Please rate the overall variety of the meal.

1 2 3 4 5

3. Please rate the overall presentation of the meal.

1 2 3 4 5

4. Please rate the decoration at the meal.

1 2 3 4 5 5. Please rate the meal overall.

1 2 3 4 5 6. What did you like most about the meal? 7. What could have been improved? Additional Comments:

Brunch Survey Results Total Survey Respondents: 79

6. What did you like most about the meal? Top comments:

• The beignets were delicious! • Everything! Everything! Everything! • Shrimp & Grits, Ribeye • Desserts • Loved the brunch idea • Oysters

7. What could have been improved?

Top comments: • Louder music • The French Toast was hard • Where was the Mascsarpone filling on the French Toast? • Hotter food • More decorations • Have raw Oysters

8. Additional Comments: • Have more events like this • Don’t change anything!

• Thank you to the Maryland Interns • Do more advertising leading up to the event • Confusion over whether or not tickets are needed

Survey Rating 1 (Lowest)

2 3 4 5 (Highest)

1. Taste 0 % 0 % 5 % 38 % 57 % 2. Variety 0 % 0 % 5 % 22 % 73 % 3. Presentation 0 % 0 % 9 % 44 % 47 % 4. Decoration 5 % 3 % 23 % 38 % 32 % 5 Overall 0 % 0 % 33% 63% 1 %

Financial Statement Money Spent:

Total Recipe Cost: $1,597.48 Labor Cost (Estimate): $ 264.00 Decorations: $ 133.60 Total: $1,995.08

Money Earned:

Meal Cost per person: $ 11.00

Number of Meals Sold: x 152

$1,672.00

Profit-Loss Statement

Net loss: $1,672.00 - $1,995.08 = - $323.08

Intern Reflections By: Marion Vigl ietta

Although I’ve worked in foodservice since I was fourteen, I’ve never been as challenged as I was in putting together a theme meal with Lauren. We never expected it to be such a huge undertaking, but it proved to be a task that would require an unbelievable amount of time and effort not only from us, but from the staff that helped us through our time here at Riderwood. We were given the opportunity to create a meal that catered towards the Windsor Breakfast Club. They hadn’t held an event for the club in a while, so this would be the perfect chance to provide a meal geared towards them while holding our theme meal. Since there are few holidays at the end of January, we thought that basing our theme meal on a city would be the perfect idea. New Orleans popped into our minds and it seemed to be the best route for us. Many residents expressed their excitement for the meal and shared stories of their trips there in the past! My advice to future interns is to not underestimate the theme meal and to start working on the meal as soon as possible. Getting our idea approved was the easy part! Planning the menu and getting our recipes approved seemed to be challenging. We’ve been told time and time again that we can’t just multiply a home recipe out to be made for 150 people, but it wasn’t until this meal that I really understood the meaning of that concept. We were lucky enough to try something different with our meal by making it a brunch and it really paid off in the end. The residents and staff had wonderful things to say about our meal, our idea, and the effort that we put into both. It was such a great opportunity to be able to hold such a big event and to have the help of true professionals! I’m grateful for my time spent here and the experiences that I had throughout my six weeks here at Riderwood! Thanks, Marion

Intern Reflections By: Lauren Hogan

After five weeks of preparation and much anticipation for the Big Easy Brunch, it was well worth all the hard work and long hours! From the beginning, the residents and cooks were very curious to know what foods would be included in our New Orleans theme brunch. The residents’ feedback was much appreciated during the planning process to help us determine which foods were their favorites. “Original” beignets from Café du Monde were the hot topic and highly anticipated. I am also incredibly grateful for kitchen staff’s support. They not only provided great insight about where and how to promote the event, but they also assisted us as we maneuvered through the kitchen and used different equipment. This input from the residents and staff contributed to the overall success of the event, yet I had much more to learn about foodservice operations before completing my six-week rotation.

As a dietetic intern, my love of nutrition, food, and cooking makes the kitchen a comfortable environment for me, yet I found myself unsure how I might tackle a meal for 150 people. I must add that our menu involved some culinary techniques that may seem foreign the home cook. These new challenges included working with active yeast to make the beignet and King Cake dough. I quickly discovered how sensitive active yeast can be if the liquid ingredients are too hot. In addition, I learned how to make hollandaise sauce and the tricks to fix the sauce if the emulsion breaks. Lastly, the most daunting task of the entire event may have been poaching 150 eggs for the fried green tomato benedict. Luckily, there are a few nifty techniques that make poaching eggs feasible for even the home cook. The hint is steaming the eggs in a muffin tin over a bath of water in the tilt skillet. After working with the kitchen staff through many different techniques, I certainly gained a new level of confidence in my culinary skills.

Overall, I am proud of all that we accomplished during our time at Riderwood. I am very pleased with our efforts to host such a unique New Orleans brunch for the residents. We received a lot of positive feedback from the surveys and staff. It would not have been such a success without the support of the residents and staff. I greatly appreciate the opportunity to work with the Riderwood staff and look forward to using my new skill set in the future.

Documents

Foodservice Production & Marketing Project