Alpha Company Spouses Social
Hosted by
The Commanding General of the
Marine Corps Combat Development Command
United States Marine Corps
Lt General & Mrs. J.F. Amos
Quantico, VA
31 January, 2007
18:30pm- until
50 guests
Chef William J. Allison, Jr., CCC, MCFE, CPFM
Gunnery Sergeant - United States Marine Corps
Menu
Theme: Fusion of American, Caribbean, Asian Cuisine
Dinner Buffet
Oriental Salad with Sesame Ginger Vinaigrette
Grilled Teriyaki Pork Loin with a Riesling Wine Sauce
Asian Vegetable Medley
Herbed White Rice
An assortment of crusty breads
Dessert
Tropical Rum Trifle
Full Bar
Wine, Soda, Lemonade, Iced Tea
Chef William J. Allison, Jr., CCC, MCFE, CPFM
Gunnery Sergeant - United States Marine Corps
Ingredient List/Mise en Place:
Oriental Salad with Sesame Ginger Vinaigrette
(Serves 50-60 guest)
5 English cucumbers, qrted, halved and thinly sliced
3 lbs roma tomatoes, ¼ slices
3 medium red onions, halved and thinly sliced
2 cups thinly sliced scallions
1 lb baby arugula
3 heads Napa cabbage, thinly shredded
1 head red cabbage, thinly sliced
2/3 cup chopped cilantro
4 navel Oranges, peeled, halved, thinly sliced
2 qrts Sesame Ginger Dressing (sub recipe of chef’s)
1 cup toasted sliced almonds
Sesame Ginger Vinaigrette
(Yields 50-60 ½ oz portions)
2 ½ cups cilantro
2 tbsp toasted sesame seeds
¼ cup rice wine vinegar
2 garlic cloves chopped
1 cups vegetable oil
½ sesame oil
2 cups Sesame Dressing
Ingredient List/Mise en Place:
Grilled Teriyaki Pork Loin
(Serves 50 to 60 guest / 3-4 oz portions)
15 lbs pork loin
2 pkgs pearl onions
3 cups corn oil
3 cups chopped cilantro
1 cup chili peppers marinade
1 cup lemongrass puree
2 pinches dried red pepper flakes
1 cup chopped cilantro
4 tbsps minced ginger
2 pkg 1teriyaki seasoning marinade
SP as needed
Riesling Wine Sauce
(Serves 50-60 guest ½ oz portions)
2 qrts vegetable stock
3/ 750 ml bottleRiesling white wine
1 lb Mirepoix/ 1 bouquet garni
½ lb cold butter
Cornstarch, s& p as needed
Asian Vegetable Medley
(Serves 50- 60 guest 1-2 oz portions)
1 jar of Asian 5 spice seasoning
2 pkgs pearl onions
2 bags carrots
3 lbs snow peas
3 lbs sugar snap peas
4 cans baby corn
2 bunches fresh thyme
Lemon and lime juice as needed
S&P as needed
Herbed White Rice
(Serves 50- 60 guest 1-2 oz portions)
½ cup unsalted butter, small diced
12 ½ cups long grain white rice, (not converted)
1gal 2/3 cup water
2 tbsp salt
1 cup chopped parsley
S & P as needed
An assortment of crusty breads
4 to 5 loaves of various rustic breads
Tropical Rum Trifle
(Yields 1 trifle / serves 60)
8 mangoes, peeled, cut into ½ in cubes
4 2o oz cans pineapple chunks in syrup undrained1 1/3 cup coconut rum
4 frozen pound cakes, thawed and thinly sliced
8 bananas, sliced
5 1/3 cups sweetened flaky coconut toasted
2 2/3 cups chopped macadamia nuts
4 cups whipped cream
1 cup powdered sugar
1 tsp vanilla extract
2 pkgs strawberries
4 pcs star fruit
Gal of Coconut Cream Custard
Coconut Cream Custard
4 cups sugar
1 1/3 cup cornstarch
2 qrts milk
4 – 14 ozs cans coconut milk
2 dz egg yolks
Grocery List: Inventory house subsistence & beverages before finalizing list and shopping!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Meat
15 pork loin
Dairy
1 lb salted butter & 1 lb unsalted butter
3 dz eggs
½ gallon milk
4 pts heavy cream
Produce
5 English cucumbers
3 lbs roma tomatoes
3 medium red onions
1 bunch Italian parsley
3 bunches scallions
1 lb arugula
2 bunch mint
3 heads Napa Cabbage
1 head red cabbage
3 bunches cilantro
3 bunches fresh basil
2 pkgs fresh thyme
2 ginger roots
4 heads fresh garlic
4 navel oranges
5 lemons
3 lbs snow peas
3 lbs snap peas
2 bags carrots
3 pkgs pearl onions
8 mangoes
Grocery List
Produce
8 bananas
2 pkgs strawberries
4 pcs star fruit
4 cucumbers for garnishing
Dry / non-perishable
2 btls Sesame Ginger dressing
2 sm bags sliced almonds
1 jar toasted sesame seeds
1 btl rice wine vinegar
1 btl sesame oil
1 btl sesame sauce
2 tubes chili pepper marinade
2 tubes lemon pepper marinade
1 jar red pepper flakes
2 pkgs teriyaki seasoning
1 jar 5 spice powder
2 qrts vegetable stock
1 box cornstarch
12 ½ cups long grain white rice, unconverted
4 cans baby corn
1 box tea bags
4 20 oz cans pineapple chunks in syrup
3 bags sweetened coconut
4 14 oz cans coconut milk
3 cups macadamia nuts
1 5 lb bag sugar
Bread
5- Rustic Loafs
Beverages
3 btl Riesling white wine
Miscellaneous
4 frozen pound cakes
Fox Company Spouses Coffee
Hosted by
The Commanding General of the
Marine Corps Combat Development Command
United States Marine Corps
Lt General & Mrs. J.F. Amos
23 January, 2008 @ Qrts 1
Quantico, VA
18:30pm- until
Beverages
4 btls Fetzer Riesling
1 btl of Coconut Rum
2 cases Sierra Nevada Pale Ale
1 cs of McWilliams Chardonnay
1 cs of McWilliams Merlot
2 cs each of: coke, diet coke, sprite and ginger ale
Prep list
Tues 1/29/08
- Shop for Qrts 1 and 31 Jan 08 social
-Set Table
-Setup CG’s utilities/ misc uniform’s
-Clean, dust and vacuum 1st and 2nd floor
Wed, 1/30/08
-Prep as needed
-Vacuum 1st floor and 2nd floor clean qrts as needed
-Check with Mrs. “A” to see if we need to change anything about social ( in house briefing)
-Set up table and bar area
Thur, 1/31/08
- Prep and clean qrts as needed (do not forget ½ bath and candle/fireplace lighting
- Prep Uniform’s for Fri, 2/1/08
- Staff should arrive around 1600 or earlier/ CG Protocol will arrive around 1800!!
*Remember*
Stay ahead of the game!
Food Quality and Great service are paramount!