Calendar 2014 recipes

Yield: 24 14-oz (420 g) servingsDESCRIPTION AMOUNT

Butternut Squash 12 lb (5.44 kg)Pomegranate 3 lb (1.36 kg)Markon® Romaine Lettuce Hearts, sliced in 1" pieces 3 lb (1.36 kg)Markon Spinach 1½ lb (680 g)Radicchio, sliced in 1" pieces 1½ c (720 g)Baby Arugula 1½ c (720 g)Markon Naval Orange, sliced in segments, all membranes removed 3 lb (1.36 kg)Orange Vinaigrette Dressing 1½ pt (709 ml)Kosher Salt to tasteTrade East® Ground Black Pepper to tasteGoat Cheese 1½ lb (680 g)

Preparation InstructionsSlice the butternut squash in half lengthwise. Scoop out the seeds. Place the squash on an oiled parchment-lined sheet pan, sliced side down. Place the squash in a heated 300°F (148°C) oven. Cook until tender but still firm to the bite. Peel the skin off of the squash. Dice into 1⁄2" pieces. Place in a covered storage container, label, date, and refrigerate until needed. Fill a stainless-steel mixing bowl with cold water deep enough to keep the pomegranate immersed. Slice the pomegranate in half. With gloved hands place a half under the water. Pull the seeds from the half with your fingers. Allow the seeds to sink to the bottom of the bowl. Skim the membrane off of the top of the water. Strain the seeds. Remove any extra membrane from the seeds. Transfer to a covered storage container and refrigerate until needed.

To prepare à la carte:Place 2 oz (60 g) of romaine, 1 oz (30 g) each of spinach and radicchio, 1⁄2 oz (15 g) of arugula, and 2 oz (60 g ) of orange segments in a stainless-steel mixing bowl. Mix together thoroughly. Drizzle 1 oz (30 ml) of orange vinaigrette over the top of the salad mixture. Toss together using a rubber spatula. Season to taste with salt and pepper. Place on a chilled serving plate. Sprinkle 4 oz (120 g) of squash, 1 Tbsp (15 g) of pomegranate seeds, and 1⁄2 oz (15 g) of goat cheese over the top of the salad.

ORANGE VINAIGRETTE DRESSINGYield: 40 oz (1,200 ml)DESCRIPTION AMOUNT

Markon Naval Oranges 10 unCanola Oil 2 c (480 ml)Extra Virgin Olive Oil 1 c (240 ml)Unseasoned Rice-Wine Vinegar 1 c (240 ml)Shallots, minced 2 Tbsp (30 ml)Kosher Salt 2 tsp (10 ml)Trade East Ground Black Pepper ½ tsp (2 ml)

Preparation InstructionsRemove the zest from the oranges with a zester. Chop finely for a yield of 6 Tbsp (90 ml). Slice the oranges in half. Squeeze juice through a fine mesh strainer for a yield of 2 cups (480 ml). Place the canola oil, olive oil, vinegar, shallots, salt, and pepper in a stainless-steel mixing bowl. Mix thoroughly. Transfer to a covered storage container and refrigerate until needed.

SQUASH SALADROASTED BUTTERNUT-

Pomegranate Seeds, Goat Cheese, Orange Vinaigrette


Kitchen Essentials® Cod Loins, 8 oz 24 unSea Salt to tasteTrade East® Italian Herb ¼ c (48 g)Trade East Lemon Pepper ¼ c (48 g)Extra Virgin Olive Oil 1½ pt (709 ml)Almond Gold Potato Purée, warmed 9 lb (4.08 kg)Chardonnay Wine 1½ pt (709 ml)Markon® Cleaned Shallots, minced ½ c (120 g)GFS® Unsalted Butter 1½ lb (600 g)Markon Italian Parsley, chopped ¼ c (60 g)Crispy Lemon Rings 72 un

Preparation InstructionsSeason the cod with sea salt. Sprinkle 1 tsp (5 ml) Italian herb and lemon pepper on the top of each cod loin. Place 2 Tbsp (30 ml) olive oil in a heated sauté pan. Place the cod in the pan, seasoned side down. Cook until browned. Turn the cod over and place in a preheated 350ºF (180°C) convection oven until cooked through. Place 6 oz (180 g) of heated potato purée in the centre of a warmed serving plate. Place the cod on top. Add 1 oz (30 ml) chardonnay, 1 tsp (5 ml) shallots, and 1 oz (30 g) butter to a heated sauté pan. Bring to a boil. Add ½ tsp (2 ml) chopped parsley. Pour the butter mixture over the top of the fi sh and around the potatoes. Place 3 crispy lemon rings on top of the fi sh.

ALMOND GOLD POTATO PURÉEYield: 13 lb (5.89 kg)DESCRIPTION AMOUNT

GFS Sliced Almonds 1 lb (453 g)Extra Virgin Olive Oil 2 oz (60 ml)Markon Jumbo Onions, diced 2 lb (.91 kg)Chopped Garlic in Water 2 Tbsp (30 ml)Yukon Gold Potatoes 10 lb (4.54 kg)GFS Bacon, 18-22 ct., cooked, chopped 4 oz (120 g)GFS Sour Cream 4 c (800 g)Whole White Milk 1 c (240 ml), or as neededTrade East No Salt Garden Seasoning ¼ c (60 g)

Preparation InstructionsIn small batches, fi nely chop the almonds in a food processor. Place the olive oil in a heated nonstick sauté pan. Add the onions and garlic and cook until the onions are translucent. Place the potatoes in a pot of boiling water. Cook until tender. Drain in a colander. Place the drained potatoes, onions, almonds, bacon, sour cream, milk, and garden seasoning in the bowl of an electric mixer fi tted with a paddle attachment. Mix on low speed until blended. Transfer to a covered storage container and refrigerate until needed.

CRISPY LEMON RINGSYield: approximately 80 ringsDESCRIPTION AMOUNT

Markon Lemons 20 unWater 2 qt (1.89 L)Granulated Sugar 4 c (760 g)Water 1 gal (3.78 L)Kosher Salt 1 tsp (5 ml)Trade East Ground Black Pepper 1 tsp (5 ml)Batter Mix 8 c (1,120 g)Water 1 qt (960 ml)

Preparation InstructionsTrim the ends from the lemons so the fruit is exposed. With a paring knife, remove the fruit from the inside so that the rind is hollowed out. Slice into ¼" rings. Scrape any excess fruit from the rings. In a nonreactive stock pot, bring 2 qt (1.89 L) water and the sugar to a boil. Add the lemon rings and simmer on low heat for 30 minutes. In a separate nonreactive stock pot, bring 1 gal (3.78 L) water to a simmer. Transfer the lemon rings to the simmering water. Simmer for 10 minutes then remove and place on paper towels to drain. Add 4 c (560 g) batter mix and 1 qt (946 ml) water to a stainless-steel mixing bowl and whisk until the batter is smooth. Add 4 c (560 g) batter mix to a half-size hotel pan.

To prepare à la carte:Place lemon rings in the dry batter mix to coat. Shake off any excess. Then dip the rings into the prepared batter, allowing excess to drip off. Place the rings back in the dry batter mix to coat, shaking off excess. Cook the rings in a preheated 350ºF (180°C) deep-fryer until golden-brown.

Crispy Lemon Rings, Almond-Potato Purée, Chardonnay-Shallot Butter

SALT-SEARED COD


Pickling Spice 2 oz (60 g)Corned Beef Brisket 9 lb (4.08 kg)Corn Tortilla, 6" 48 un Curtido 3 lb (1.36 kg)Mustard Seed Salsa 18 oz (540 ml)

Preparation InstructionsPlace 2 oz (60 g) of pickling spice in a large pot of boiling water. Place the corned beef in the pot. Place a cover on the pot. Simmer up to 3 hours or until tender. Place the corned beef in a 2" stainless-steel hotel pan. Allow to cool. Hand shred the corned beef into 2" to 3" pieces. Place it in a covered storage container and refrigerate until needed.

To prepare à la carte:Using a pair of tongs, separately place 2 tortillas in a heated 350°F (180°C) deep-fryer for 4–5 seconds. Place on paper towels to drain. Place the tortillas on a warmed serving plate. Place 11⁄2 oz (45 g) each of corned beef and curtido in the centre of each tortilla. Place 1 tsp (5 ml) of mustard seed salsa on top of the curtido on each taco.

CURTIDOYield: 7 lb (3.17 kg)DESCRIPTION AMOUNT

Markon® Ready-Set-Serve® Cole Slaw 5 lb (2.27 kg) Markon Jumbo Onion, sliced thinly 12 oz (360 g)Seedless Cucumber, sliced on mandoline 12 oz (360 g)Cider Vinegar 12 oz (360 g)Cilantro, chopped 1 oz (30 g)Kosher Salt 1½ oz (45 g)

Preparation InstructionsPlace all ingredients in a stainless-steel mixing bowl. Mix together thoroughly. Transfer to a covered storage container and refrigerate until needed.

MUSTARD SEED SALSA Yield: 5 lb (2.27 kg)DESCRIPTION AMOUNT

Extra Virgin Olive Oil 1 Tbsp (15 ml)Markon Jumbo Onion, diced 8 oz (240 g)Water 2 qt (1.89 L)Whole Mustard Seed 2 c (480 g)Diced Green Chilies 4 c (960 g)Cider Vinegar 2 oz (60 ml)GFS® Sugar 2 Tbsp (30 ml)Trade East® Granulated Garlic 1 Tbsp (15 ml)Kosher Salt 2 tsp (10 ml)

Preparation InstructionsPlace the oil in a heated nonstick sauté pan. Add onions and sauté until translucent. Allow to cool. Place the water and mustard seeds in a nonstick sauce pot. Bring to a boil. Simmer over low heat for 10–12 minutes. Place in a fi ne mesh strainer. Rinse under cold water. Allow to drain. Place the mustard seeds, onions, green chilies, vinegar, sugar, granulated garlic and salt in a stainless-steel mixing bowl. Mix together thoroughly. Transfer to a nonreactive storage container and refrigerate until needed.

CORNED-BEEF TACOSGreen Chilies, Mustard-Seed Salsa, Curtido

Yield: 24 8-oz (240 g) servings servingsDESCRIPTION AMOUNT

Pie Shells, 10", thawed 4 unGFS® Pinto Beans 8 lb (3.64 kg)GFS Large Shell Eggs 16 unWhole Milk 1 qt (960 ml) GFS Iodized Salt to tasteTrade East® Ground Black Pepper to tasteExtra Virgin Olive Oil 5⁄8 c (160 ml)Baby Cremini Mushrooms, quartered 4 lb (1.81 kg)Leeks 3 lb (1.36 kg)Chopped Garlic in Water ¼ c (60 ml)Fingerling Potatoes, cooked and sliced into 1⁄8" thick circles 2 lb (.91 kg)GFS Artichoke Hearts, drained and quartered 1½ lb (680 g)Baby Arugula 6 oz (180 g)GFS Jumbo Carrots, 1" julienne 6 oz (180 g)Red Peppers, 1" julienne 6 oz (180 g)

Preparation InstructionsSpray the inside of tart pans with pan spray. Place a parchment-paper circle inside each pan. Spray the paper with pan spray. Place the pie shells into the pans. Form the dough into scalloped edges. The dough should be about 1" high around the pan. Place a piece of foil on top of the crust so it overlaps by 2–3". Press the foil evenly around the pan. Fold extra foil over the edge of the pan so the dough is not exposed. Place 2 lb ( .91 kg) dried pinto beans in the pan on top of the foil. Place in a preheated 350ºF (180ºC) oven. Bake up to 30 minutes or until the edges of the crust begin to brown. Fold the foil around the beans and remove from the pan.

Break the eggs into a stainless-steel mixing bowl. Whisk together. Add the milk and whisk. Divide into 4 equal portions. Season with salt and pepper. Prepare the vegetables in 4 equal batches. Add 1 oz (30 ml) olive oil to a heated large nonstick sauté pan. Add 1 lb (454g) mushrooms, 12 oz (360 g) leeks, and 1 Tbsp (15 ml) chopped garlic. Sauté, tossing vegetables until vegetables are cooked through. Add 8 oz (240 g) sliced potatoes and 6 oz artichoke hearts. Season with salt and pepper. Spoon the vegetable mixture into a baked tart shell and spread out evenly. Pour the egg mixture over the vegetables. Place the tart pans on parchment-lined sheet pans. Bake in a preheated 350ºF (180ºC) oven for 30 minutes or until the centre of the tart is fi rm and the eggs are cooked. Remove from the oven and allow to cool. Remove the tarts from the pan and slice into 6 pieces. Place on a parchment-lined sheet pan, cover with fi lm wrap, and refrigerate for future service.

To prepare à la carte:Place a slice of the tart on a serving plate. Reheat in a microwave until warmed through. Place ¼ oz (7 g) arugula in a stainless-steel mixing bowl. Add ¼ tsp (1 ml) olive oil. Toss to coat. Season to taste with salt and pepper. Place the arugula next to the tart slice. Place ¼ oz (7 g) of julienned carrots and ¼ oz (7 g) of julienned red peppers on the arugula.

ARTICHOKE TARTMUSHROOM AND

Baby Cremini Mushrooms, Leeks, Fingerling Potatoes


Extra Virgin Olive Oil 1½ c (354 ml)GFS® Peeled and Deveined, Tail-Off Shrimp, sliced in half lengthwise 4½ lb (2.04 kg)Asparagus 3 lb (1.36 kg)Baby Arugula 3 lb (1.36 kg)Red Quinoa Pilaf 3 lb (1.36 kg)Grape Tomatoes, sliced in half 2¼ lb (1 kg)Seedless Cucumber, diced 2¼ lb (1 kg)Kalamata Olives 1¼ lb (.56 kg)Goat Cheese 1¼ lb (.56 kg)Honey Mustard Dressing 1½ pt (709 ml) GFS Iodized Salt to tasteTrade East® Ground Black Pepper to tastePine Nuts, toasted 6 oz (180 g)

Preparation InstructionsPlace the oil in a heated sauté pan. Add the shrimp halves. Sauté until shrimp is translucent. Allow to cool. Place in a covered storage container and refrigerate until needed. Trim off the woody end of the asparagus. Slice on a long bias. Place in a pot of salted boiling water for 45-60 seconds. Immediately cool in an ice bath. Allow to drain. Place in a covered storage container, label, date, and refrigerate until needed.

To prepare à la carte:Place 2 oz (60 g) each of arugula, red quinoa, and 2 oz (60 g) of asparagus, 11⁄2 oz (45 g) each of grape tomatoes and cucumbers, and 3⁄4 oz (22.5 g) of kalamata olives in a stainless-steel mixing bowl. Crumble the goat cheese and drizzle 1 oz (30 ml) of honey mustard dressing over the top of the salad mixture. Toss together. Season to taste with salt and pepper. Place the salad in the centre of a chilled serving plate. Place the shrimp around the edge of the salad. Sprinkle 1⁄4 oz (7.5 g) of pine nuts over the top of the salad.

RED QUINOA PILAFYield: 14 lb (6.35 kg)DESCRIPTION AMOUNT

Water 4½ qt (4.25 L)Roasted Chicken Base 4½ Tbsp (67.5 ml) Extra Virgin Olive Oil 2 oz (60 ml) Markon® Jumbo Onion, diced 1½ lb (680 g) Markon Celery, diced 1½ lb (680 g)Chopped Garlic in Water 3 Tbsp (45 ml)Red Quinoa 5 lb (2.27 kg) Trade East Whole Bay Leaf 4 unGFS Iodized Salt to tasteTrade East Ground Black Pepper to taste

Preparation InstructionsBring the water to a boil. Add the chicken base. Stir until base has dissolved. Place the olive oil in a heated rondeau. Add the onions, celery, and garlic to the rondeau. Cook until the vegetables are tender. Add the quinoa, bay leaves, and warmed stock to the rondeau. Cover the rondeau. Simmer over low heat, stirring frequently, until all of the liquid has been absorbed and the quinoa is tender. If quinoa is not tender, add a small amount of water, if necessary. Season to taste with salt and pepper. Place the quinoa in 2" full stainless-steel hotel pans. Allow to cool. Cover, label, date, and refrigerate until needed. To reheat. Place the quinoa in a nonstick saute pan. Add a small amount of water or stock to the quinoa. Bring to a simmer. Cook until just warmed through.

RED QUINOA SALADSHRIMP AND

Baby Arugula, Kalamata Olives, Pine Nuts


Ground Beef 12 lb (5.44 kg)Boursin Cheese 1½ lb (680 g)Pretzel Buns, thawed 24 unTomato Jam 36 oz (1,080 g)GFS® Bacon, cooked and sliced 48 unAvocado 3 lb (1.36 kg)Radicchio 6 oz (180 g)

Preparation InstructionsForm the ground beef into two 4 oz (120 g) balls. Flatten the burger portions in the palm of your hand. Use your thumbs to create an indentation in the centre of the patty. The indentation should be pronounced enough to easily hold filling. Flatten out 1 oz (30 g) of cheese about the size of a 50-cent piece, 1⁄4" thick. Place it in the centre of a burger patty. Bring both patties together. Carefully pinch the edges of the portions together. Make small pinches around the burger to help ensure that no spots are missed and a good seal is made. Smooth the outer edge of the stuffed burger until the seam is no longer visible. Flatten the burger out in the palm of your hand. Place it on a work surface and finish shaping the burger. The finished burger should be uniform and well-sealed on the edge. Place the burgers in a covered storage container and refrigerate until needed.

To prepare à la carte:Toast the inside of a pretzel bun under a heated salamander or broiler. Season the burger with salt and pepper. Place the burger on a heated char-grill or broiler. Grill on both sides. Cook to desired doneness.Spread 11⁄2 oz (45 g) of tomato jam on the bottom half of the bun. Place the bottom bun on a serving plate. Place 4 bacon halves on top of the tomato jam. Place the burger on top of the bacon. Place 2 oz (60 g) of avocado and 1⁄2 oz (15 g) of radicchio on top of the burger. Place the top on the burger.TOMATO JAM

Yield: 3 lb (1.36 kg)DESCRIPTION AMOUNT

GFS Roma Tomatoes, rough chop in food processor 2 lb (.91 kg) Markon® Jumbo Onion, diced 8 oz (240 g) Red Peppers, diced 6 oz (180 g)Water ½ c (120 ml) GFS Sugar ¼ c (48 g) GFS Red Wine Vinegar ¼ c (60 ml)GFS Tomato Paste ¼ c (7.5 g)Chopped Garlic in Water 1 Tbsp (15 ml) GFS Flour 3 Tbsp (45 ml) Kosher Salt 2 tsp (10 ml)Trade East® Ground Black Pepper 11⁄2 tsp (7 ml)

Preparation InstructionsPlace the tomatoes in a food processor fitted with a metal blade and rough chop. Place the tomatoes, onions, red peppers, water, sugar, vinegar, tomato paste, garlic, flour, salt, and pepper in a nonreactive sauce pot. Bring to a simmer. Stir frequently. Simmer until liquid has reduced and mixture has thickened. Allow the tomato mixture to cool. In small batches place the tomato mixture in a food processor fitted with a metal blade. Chop into a semi-smooth or desired consistency. Place in a covered storage container and refrigerate until needed.

BOURSIN BURGERBIG BACON

Herbed Boursin Cheese, Tomato Jam, Pretzel Bun


GFS® Thick & Sweet Barbecue Sauce 3 c (709 ml)Water 15 flz (450 ml) Cider Braised Pork Belly 9 lb (4.08 kg)Three Bean Medley, warmed 9 lb (4.08 kg)Elote Grilled Corn 24 un Markon® Italian Parsley, cleaned and cut into sprigs 1 oz (30 g)

Preparation InstructionsPlace the barbecue sauce and water in a stainless-steel bowl and whisk together. Place in a squeeze bottle.

To prepare à la carte:Place 3 pieces of pork on a heated char-grill or broiler. Cook until just warmed through. Place 6 oz (180 g) warmed three-bean medley in the centre of a warmed serving plate. Place one piece of pork on top of the beans. Lean the second and third pieces of pork on opposite sides of the first piece. Drizzle 1 oz (30 ml) of the barbecue sauce over the pork. Place the elote corn next to the pork. Garnish with 2–3 sprigs of parsley.

CIDER BRAISED PORK BELLYYield: 9 lb (4.08 kg)DESCRIPTION AMOUNT

Apple Juice 4 qt (3.78 L)OrFresh Apple Cider 4 qt (3.78 L)Skinless Pork Belly 10 lb (4.54 kg) Markon Ready-Set-Serve® Diced Carrots, ¼" 8 oz (240 g) GFS Serve Diced Onions, ¼" 8 oz (240 g)GFS Diced Celery, 1⁄4" 8 oz (240 g)GFS Thyme 12 sprigsTrade East® Whole Bay Leaf 6 leaves

Preparation InstructionsPlace the apple juice or cider in a 3-gallon pot. Bring to a boil. Place each piece of pork into a full-size hotel pan. Place equal amounts of carrots, onions, celery, thyme springs, and bay leaves in each pan. Pour equal amounts of apple juice or cider over the pork. Cover the hotel pans tightly with foil. Place in a preheated 300ºF (148ºC) convection oven. Cook up to 3 hours or until fork tender. Transfer the pork to clean hotel pans. Allow to cool. Wrap pork in film wrap. Place a weight on top of the pork so it is evenly distributed. This will press and firm the pork for portioning. Cover and refrigerate for 24 hours. Strain the remaining braising liquid from the cooking pans into a bain-marie. Allow to cool. Skim off any fat. Cover and refrigerate for future sauce preparations. After pressing, trim any excess soft fat from the edges of the pork. Slice into 1" x 2", 2 oz (60 g) pieces. Transfer to a covered storage container between parchment-paper layers and refrigerate for future service.

THREE BEAN MEDLEYYield: 6 lb (9.97 kg)DESCRIPTION AMOUNT

GFS Small Red Beans 2 lb (.91 kg)GFS Great Northern Beans 2 lb (.91 kg) GFS Pinto Beans 2 lb (.91 kg)Water 2 gal (7.5 L)Pork Base ½ c (120 ml)GFS Sliced Bacon, 18–22 ct., cooked, fat reserved 4 lb (1.81 kg)Markon Jumbo Onions, diced 2 lb (.91 kg)Chopped Garlic in Water ¼ c (48 g )GFS Iodized Salt 1 Tbsp (15 ml) Trade East Ground Black Pepper 1 Tbsp (15 ml)GFS Ketchup 1½ qt (1.4 L)GFS Light Brown Sugar 2 c (380 g)

Preparation InstructionsPlace each bean variety in separate containers. Cover with water to soak. Cover the containers and refrigerate for 24 hours. Drain the beans. Place the red beans, 3 qt (2.8 L) water, and 3 Tbsp (45 ml) pork base in a rondeau. Simmer until tender and liquid has reduced. Add extra water, if needed. Place the great Northern beans, pinto beans, 5 qt (4.7 L) water and 5 Tbsp (75 ml) pork base in a rondeau. Simmer until tender and liquid has reduced. Add extra water, if needed. Place 3 oz (80 ml) reserved bacon fat in a heated nonstick sauté pan. Add onions and garlic. Saute until caramelized and tender. Season to taste with salt and pepper. Combine the beans into one rondeau. Add the onion mixture, ketchup, brown sugar, and 1 Tbsp (15 ml) each salt and pepper. Simmer over low heat for 30 minutes, stirring occasionally. Transfer to a covered storage container and refrigerate for future service.

ELOTE GRILLED CORNYield: 24 servings DESCRIPTION AMOUNT

GFS Cob Corn, thawed 24 unGFS Vegetable Salad Oil ½ c (120 ml) GFS Iodized Salt to tasteTrade East Ground Black Pepper to tasteBamboo Skewers, 10", cut in half 24 un GFS Extra Heavy Duty Mayonnaise ¾ c (22.5 g)Trade East Mild Chili Powder 1⁄4 c48 g) Grated Parmesan Cheese 11⁄2 c (45 g)

Preparation Instructions Brush each ear of corn with vegetable salad oil. Season to taste with salt and pepper. Place on a heated char-grill or broiler. Turn the corn so it cooks on all sides. Cook for 5 minutes or until the corn is lightly charred. Place a skewer in each end of the corn. Brush each ear with 1½ tsp (7 ml) mayonnaise. Sprinkle each ear with ½ tsp (2 ml) chili powder and 1 Tbsp (15 ml) grated Parmesan.

Elote Grilled Corn, Parmesan Cheese, Three-Bean Medley

BARBECUE PORK BELLY

Yield: 24 10-oz (300 g) servings DESCRIPTION AMOUNT

Pecan Sugar 1½ lb (680 g) GFS® Powdered Sugar 2 c (280 g) Bananas 24 un Egg Roll Wrappers, thawed 24 un Coconut Rum Sauce 2¼ lb (1,064 ml)Arctic Seasonal Berries 2¼ lb (1 kg)

Preparation Instructions Place the pecan sugar and powdered sugar in separate 2" stainless-steel half sheet pans. Peel the bananas. Trim off any blemishes. Lightly spray the banana with water mist. Roll the banana in the pecan sugar. Lightly press the sugar into the banana, coating it evenly. Lay the egg-roll wrapper down with the two corners of the wrapper facing out. Lightly wet the entire edge of the wrapper with water. Place the banana on the top corner of the wrapper. Tightly roll it halfway up. Fold the two outside corners of the wrapper over the ends of the banana. Tightly roll the second half of the wrapper up around the banana. Press the finished corner of the wrapper to seal it up. Place in a covered storage container in a single layer and refrigerate until needed for service.

To prepare à la carte:Place a egg-roll-wrapped banana in a 350°F (180ºC) heated deep-fryer. Cook 3 minutes, or until the wrapper is golden-brown and the banana is just warmed through. Trim the ends off of the banana. Slice it into 3 equal pieces. Evenly coat each piece in the powdered sugar, leaving the ends of the banana exposed. Shake off any excess sugar. Stand the pieces on the front side of a warmed serving plate. Place the ramekin of coconut-rum sauce on the plate next to the banana. Sprinkle 11⁄2 oz (45 g) of mixed Arctic berries around the banana.

PECAN SUGAR Yield: 6 cups (1.36 kg)DESCRIPTION AMOUNT

GFS Pecans 4 c (240 g)GFS Granulated Sugar 2 c (380 g) Trade East® Ground Cinnamon 1 Tbsp (15 ml)

Preparation Instructions In small batches, place the pecans in a food processor fitted with a metal blade. Chop the pecans into a fine flour consistency. Transfer the pecan flour, sugar, and cinnamon to a stainless-steel mixing bowl. Mix together thoroughly. Place in a covered storage container until needed. For coating or dredging, place in a 2" stainless-steel half sheet pan.

ARCTIC BERRIESYield: 4 lb (1.81 kg)DESCRIPTION AMOUNT

Markon® Fresh Strawberries 1 lb (453 g) Red Raspberries 1 lb (453 g)Blackberries 1 lb (453 g)Blueberries 1 lb (453 g)

Preparation Instructions Place the strawberries, raspberries, blackberries, and blueberries on separate parchment-lined half sheet pans. Wrap tightly with film wrap. Place in freezer. After berries are frozen, place them in separate tightly covered storage containers. Place the containers back in the freezer.

COCONUT-RUM SAUCEYield: 3 lb (1,440 ml)DESCRIPTION AMOUNT

Cream of Coconut 30 oz (900 ml) GFS Heavy Whipping Cream 1 pt (480 ml)Rum 2 oz (60 ml) Pure Vanilla Extract 1 Tbsp (15 ml)

Preparation Instructions Place all ingredients in a stainless-steel mixing bowl. Whisk together thoroughly. Place in a covered storage container and refrigerate until needed for service.

BANANA SPRING ROLLSeasonal Berries, Coconut-Rum Sauce, Pecan-Sugar


Italian Sausage, thawed 3 lb (1.36 kg)Fingerling Potatoes 9 lb (4.08 kg)GFS® Canola Oil 1¼ qt (1,182 ml) Boneless Chicken Thighs, thawed 15 lb (6.80 kg) Extra Virgin Olive Oil 1½ c (360 ml) Markon® Jumbo Red Onion, julienne into 1⁄8" strips 1½ lb (680 g)Red Peppers, julienne into 1⁄8" strips 1½ lb (680 g)Granny Smith Apples, peeled and diced 4½ lb (2.04 kg) Chicken Veloute, warmed 48 oz (1,440 ml)GFS Fresh Chives, sliced thinly ¼ c (60 g)

NOTE: You will need to purchase 4-5 lb bricks at a local hardware store. Clean bricks with soap and water. Wrap tightly in double layers of foil.

Preparation Instructions Wrap foil around a smaller sauté pan that is small enough to fit inside of a larger pan. Pinch the sausage into 1" pieces. Place them on a parchment-lined sheet pan. Place in a 350ºF (180ºC) convection oven. Cook until just cooked through. Allow to cool. Place in a covered storage container and refrigerate until needed. Place the potatoes in a pot of salted boiling water. Simmer until tender. Cool under cold water. Allow to drain. Slice on a bias. Place in a covered storage container and refrigerate until needed.

To prepare à la carte:Place 2 oz (60 ml) of oil in a heated large nonstick sauté pan. Season a 10-oz (300 g) portion of chicken with salt and pepper on both sides. Heat until oil just begins to smoke. Place the chicken in the pan skin-side down. Place the foiled pan on top of the chicken. Place a foiled brick inside of the foiled pan to weigh it down. The idea is to flatten the chicken by applying weight evenly over its surface. Cook the chicken 4–5 minutes. Remove the top skillet and check the skin. Adjust the heat and rotate the pan as needed so the skin will brown evenly. Replace the top skillet and brick. Cook until the skin is crisp and golden-brown. The chicken should be cooked more than halfway through at this point. Remove the top skillet and brick. Turn the chicken over so it is skin side up. Place in a heated 350°F (180ºC) convection oven uncovered. Cook until just cooked through. Place 1 Tbsp (15 ml) of olive oil in a heated nonstick sauté pan. Add 6 oz (180 g) of fingerling potatoes and 1 oz each of red onions and red peppers. Sauté until lightly browned and just warmed through. Add 3 oz (90 g) of apples. Sauté until just warmed

through. Season to taste with salt and pepper. Place the vegetable mixture in the centre of a warmed serving plate. Ladle 2 oz (60 ml) of warmed chicken veloute over the vegetables. Place the chicken thighs on top of the vegetables. Sprinkle 1⁄2 tsp (2 ml) of chives on top of the chicken.

CHICKEN VELOUTEYield: 4 lb (1.89 L)DESCRIPTION AMOUNT

Water 2 qt (1.89 L)Roasted Chicken Base 2 Tbsp (30ml) GFS Shallots, minced 2 Tbsp (30 g)Classic Blonde Roux, warmed 4 oz (120 ml)

Preparation InstructionsPlace the water, chicken base, and shallots in a nonstick sauce pot. Bring to a boil. Whisk in the warmed roux. Use as needed. Thicken to desired consistency. Allow to cool. Place in a covered storage container and refrigerate until needed.

CLASSIC BLONDE ROUX Yield: 2 lb (907 g)DESCRIPTION AMOUNT

GFS Unsalted Butter 1 lb (480 g)GFS All Purpose Flour 1 lb (280 g)

Preparation InstructionsMelt the butter in a sauce pot over medium heat. Add the flour all at once, whisking vigorously. When mixture thins and starts to bubble, reduce heat to low. Cook 4–5 minutes until roux begins to smell toasty. Stir frequently. Remove from heat. After the roux has cooled, transfer any unused portion to an airtight container, label, date, and refrigerate. The roux will whisk in best at room temperature or after being warmed in the microwave before use.

THIGH ROASTBRICKED CHICKEN-

Granny Smith Apples, Italian Sausage, Chicken Velouté Sauce


Whole Mustard Seeds 1 c (150 g)Green Beans 6¾ lb (3.06 kg)Yellow Beans 6¾ lb (3.06 kg)Frisée Lettuce 2½ lb (1.13 kg)Extra Virgin Olive Oil 1½ c (360 ml) Pumpkin Seeds 6 oz (180 g)Lemon Olive Oil Dressing 1½ pt (709 ml) Trade East® Smoked Paprika 2 Tbsp (30 ml)

Preparation Instructions Place the mustard seeds in boiling water. Simmer 10–12 minutes. Drain in a fine mesh strainer. Rinse under cold water. Allow to drain. Place in a covered storage container and refrigerate until needed. Blanch the green and yellow beans separately in boiling salted water. Cook until tender but still firm to the bite. Cool in cold water. Allow to drain. Place in separate covered storage containers and refrigerate until needed. Trim the core end of the frisée. Pull the leaves apart, leaving them in small bunches. Place in covered storage containers and refrigerate until needed.

Prepare à la carte:Place 41⁄2 oz (135 g) each of green and yellow beans and 11⁄2 oz (15 g) of frisée in a stainless-steel mixing bowl. Drizzle 1 Tbsp (15 ml) of lemon olive oil dressing over the top of the vegetable mixture. Mix together thoroughly. Season to taste with salt and pepper. Place the beans on a heated char-grill or broiler. Cook until lightly charred and just warmed through. Place the frisée on the grill. Cook until the frisée begins to wilt slightly and the tips of the leaves begin to char. Toss the vegetables together. Place on a warmed serving plate. Sprinkle 1 tsp of mustard seeds and 1⁄4 oz (1 ml) of pumpkin seeds over the top of the bean salad mixture. Sprinkle 1⁄4 tsp (1 ml) of smoked paprika over the salad. LEMON OLIVE OIL DRESSING Yield: 1 qt (960 ml)DESCRIPTION AMOUNT

Markon® Lemons 6 unExtra Virgin Olive Oil 1 qt (960 ml)Kosher Salt to tasteTrade East Ground Black Pepper to taste

Preparation Instructions Zest and juice the lemons. Keep separate. Place olive oil, 4 oz (120 ml) lemon juice, 3 Tbsp (45 ml) lemon zest, salt, and black pepper in a stainless-steel mixing bowl. Mix thoroughly. Transfer to a nonreactive covered storage container and refrigerate until needed. Mix well before each use.

Yellow Beans, Pumpkin Seeds, Frisée Lettuce

CHARRED BEAN SALAD


Buttercup Squash or Pumpkins, 14 oz (420 g) 24 unGFS® Unsalted Butter 1½ c (300 g)GFS Iodized Salt to tasteTrade East® Ground Black Pepper to tasteExtra Virgin Olive Oil 1½ c (180 ml) Markon® Jumbo Onions, diced 12 oz (360 g)Chopped Garlic in Water 3⁄8 c (90 g)Kale, stems removed and trimmed into 1" pieces 3 lb (1.36 kg)Cremini Mushroom Sauce, warmed 72 oz (1,080 ml)

Preparation Instructions Cut the tops of the squash and remove the seeds and membranes from the insides. Reserve the top of each squash. Rub the inside of each squash with 1 Tbsp butter. Season with salt and pepper. Replace the tops. Place the squash on oiled, parchment-lined sheet pans. Leave at least 1" between each squash. Place in a preheated 325ºF (160ºC) convection oven. Cook until tender. Remove the tops and place them next to each squash to cool. Refrigerate immediately, uncovered, until cool. Cover with film wrap.

To prepare à la carte:Place the squash with the top on it on an oiled metal baking sheet. Place in a preheated 350ºF convection oven. Cooked until warmed through. Place 1 Tbsp (15 ml) olive oil in a heated sauté pan. Add ½ oz (15 g) of onions, and 1 tsp (5 ml) of garlic. Sauté until tender. Add 2 oz (60 g) of kale and sauté until cooked through. Season to taste with salt and pepper. Place the kale mixture inside the squash and replace the top. Place the squash on a heated serving plate. Place 3 oz (45 ml) of warmed cremini mushroom sauce in a heated gravy boat and place it next to the squash.

CREMINI MUSHROOM SAUCEYield: 6 lb (2.27 kg)DESCRIPTION AMOUNT

Extra Virgin Olive Oil 2 oz (60 ml) Markon Jumbo Onions, diced 16 lb (7.25 kg)Chopped Garlic in Water 4½ tsp (25 ml)GFS Unsalted Butter 2 oz (60 g) GFS All-Purpose Flour 2 oz (60 g) Chicken Broth 1½ qt (1,419 ml)Heavy Whipping Cream 2 c (480 ml)Baby Cremini Mushrooms, quartered 4 lb (1.81 kg)GFS Iodized Salt to tasteTrade East Ground Black Pepper to taste

Preparation Instructions Add the olive oil to a nonstick sauté pan. Add the onions and garlic and cook until the onions are translucent. In another heated nonstick sauté pan, melt the butter over medium heat. Add the flour and whisk vigorously. When the mixture starts to thin and bubble, reduce heat to low. Cook 4–5 minutes, stirring frequently, until the roux has a toasty aroma. Add the chicken broth and heavy cream to a rondeau. Bring to a boil. Add the mushrooms and onion and garlic mixture. Whisk in the roux. Simmer for 2–3 minutes to thicken. Season with salt and pepper. Cool immediately. Transfer to a covered storage container and refrigerate for future service.

MUSHROOM PUMPKINButtercup Squash, Cremini-Mushroom Sauce, Kale


Boneless Whole Beef Chuck Flats 24 lb (10 kg)GFS® Iodized Salt to tasteTrade East® Ground Black Pepper to tasteGFS Pan & Grill Oil 2 c (.91 kg) GFS Diced Celery, ¼" 2 lb (.91 kg)GFS Diced Onions, ¼" 2 lb (.91 kg)GFS Thyme 24 sprigsTrade East Whole Bay Leaf 20 unTrade East Black Peppercorns ½ c (15 g)Beef Broth 3 gal (11.3 L)GFS Unsalted Butter 4 oz (120 g) GFS All-Purpose Flour 4 oz (70 g)Water 9 gal (34 L)Roasted Beef Base 1½ lb (2.04 kg)Yukon Gold Potatoes, ¼" diced 4½ lb (2.04 kg)GFS Jumbo Carrots, ¼" diced 4½ lb (2.04 kg)Parsnips, ¼" diced 4½ lb (2.04 kg)Pulled Bacon Turnover, warmed 24 unGFS Pan & Grill Oil 1½ pt (709 ml)Extra Virgin Olive Oil 1½ c (180 ml) GFS Heavy Whipping Cream 1½ pt (709 ml) Baby Arugula 6 oz (180 g)

Preparation InstructionsSeason the chuck flats with salt and pepper. Place the oil in a heated rondeau. Add chuck flats and brown on all sides. Place chuck flat portions into 4 full-size hotel pans, discarding the oil. Add the celery and onions to the rondeau. Cook until browned and tender. Spoon equal amounts over the chuck flats. Place 6 sprigs of thyme and 5 bay leaves in each pan. Add 2 Tbsp (30 ml) black peppercorns to each pan. Pour 3 qt (2.8 L) of beef broth over each pan of chuck flats. Place in a preheated 300ºF convection oven or 350ºF (180ºC) conventional oven for 3 hours or until tender. Transfer the cooked short ribs to clean full-size hotel pans and set aside to cool. Hand pull the beef into 1"–2" pieces. Place in a covered storage container and refrigerate for future service.

Place the braising liquid from the cooking pans through a mesh strainer into a bain-marie. Allow to cool. Skim off any excess fat. Place strained liquid into a sauce pot. Add additional stock, if needed, to create 3 qt (2.8 L). Bring to a boil. Melt the butter over medium heat in a heated nonstick sauté pan. Add the flour and whisk vigorously. When the mixture starts to thin and bubble, reduce heat to low. Cook 4–5 minutes, stirring frequently, until the roux has a toasty aroma. Add 4–6 oz (120–180 ml) of roux to the boiling stock and simmer 2–3 minutes. Adjust to desired consistency with additional roux, if necessary. Add salt and pepper to taste. Immediately place the pan in an ice water bath to cool, and stir frequently. Transfer to a covered storage container and refrigerate for future service.

Place the water and beef base into a sauce pot and bring to a boil. Stir until base has dissolved. Allow to cool. Place in a covered storage container, label, date, and refrigerate for future service. Blanch the potatoes, carrots, and parsnips separately in boiling salted water. Cook to desired doneness. Cool under cold water. Place in separate covered storage containers and refrigerate for future service.

To prepare à la carte:Place a pulled bacon turnover in a preheated 350ºF (180ºC) convection oven and bake until warmed through. Add 2 Tbsp (30 ml) of oil to a heated nonstick sauté pan. Place 8 oz (240 g) chuck flats in the pan and brown on all sides. Place the chuck flats in a preheated 350ºF convection oven until warmed through. Place 1 Tbsp (15 ml) olive oil in a heated nonstick sauté pan. Add 3 oz (90 g) each of potatoes, carrots, and parsnips. Cook until warmed through. Season with salt and pepper. Remove from the pan and pour off any excess oil. Add 2 flz (60 ml) beef stock and 1 oz (30 ml) heavy cream to the pan. Bring to a boil. Reduce the sauce until it begins to thicken slightly. Season with salt and pepper. Pour the sauce on a warmed serving plate. Place the chuck flats and vegetables on top of the sauce. Place the turnover next to the chuck flat. Place ¼ oz (7.5 g) baby arugula on top of the chuck flat and turnover.

PULLED BACON TURNOVERSYield: 24 7-oz (210 g) servingsDESCRIPTION AMOUNT

Water 3 qt (2.8 L)Apple Juice 3 qt (2.8 L)GFS Cider Vinegar 1½ pt (709 ml) GFS Light Brown Sugar 2 c (480 ml) Molasses ½ c (15 g)Kosher Salt ½ c (15 g)Unsliced Smoked Bacon 10 lb (4.54 kg) Extra Virgin Olive Oil 2 Tbsp (30 ml) Markon Jumbo Spanish Onions, sliced into 1⁄8" strips 12 oz (360 g) Markon Green Peppers, sliced into 1⁄8" strips 12 oz (360 g)Red Peppers, sliced into 1⁄8" strips 12 oz (360 g)GFS Iodized Salt to tasteTrade East Ground Black Pepper to tasteGFS Large Shell Eggs 2 un Pot Pie Shell Tops, thawed 24 unRoasted Pork Gravy ¾ c

Preparation InstructionsPlace the water, apple juice, cider vinegar, brown sugar, molasses, and salt into an 8" full-size hotel pan. Mix until sugar and salt have dissolved. Place the bacon in the brine. Place a weight on top of the bacon so it will stay immersed in the brine. Place a cover on the hotel pan and refrigerate for 5–7 days. Remove the weight from the bacon. Tightly cover the hotel pan with foil and place in a preheated 300ºF (148ºC) convection oven or 350ºF (180ºC) conventional oven for 3 hours or until tender. Remove the bacon from the brine, allowing it to drain. While the bacon is hot, shred it into pieces. When it has cooled, hand shred the fat and larger pieces. Place in a covered storage container and refrigerate for future service.

Place the olive oil in a heated nonstick sauté pan. Add the onions, green peppers, and red peppers. Sauté until tender but still firm to the bite. Season with salt and pepper. Break the eggs into a stainless-steel mixing bowl and add a small amount of water. Whisk until well blended. Place 2 oz (60 g) of pulled bacon and 1½ oz (45 g) of the onion and pepper mixture just off centre to a pot pie shell top. Drizzle 1 Tbsp (15 ml) of roasted pork gravy over the bacon and vegetables. Fold the crust over the top of the filling and crimp the edges with a fork. Brush the tops of the crust with egg wash. Make two slits in the top then bake in a preheated 350ºF (180ºC) convection oven for about 15 minutes, or until the crust is golden-brown.

BEEF POT ROASTSHORT RIB

Fresh Thyme, Parsnips, Pulled-Bacon

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