Smoked Salmon Mirror(Revised 5/10/00)Banquet Platter #1

Fruit & Cheese Mirror(Revised 5/10/00)Banquet Platter #2
Half Fruit & Cheese Mirror Banquet Platter #2b

Vegetable Mirror (Revised 10/18/00)Banquet Platter #3

Half Vegetable MirrorBanquet Platter #3b

Shrimp Mirror(Revised 10/18/00)Banquet Platter #4

Blackened Ahi TunaBanquet Platter #5

Shrimp Remoulade or CocktailBanquet Platter #6

Mushrooms Stuffed with Crab MeatBanquet Platter #7

Barbecued ShrimpBanquet Platter #8

Fruit SaladAll Day Meeting #1

Cooked EggsAll Day Meeting #2

BANQUET PLATTER #1

SMOKED SALMON MIRROR

YEILD20 to 25 Servings

TOOLSChef Knife, Cutting Board, Scale

PLATEWARE24” Mirror, Silver Tray

INGREDIENTS

Step 11 EachWhole sliced Salmon (prep Sliced)

As NeededOlive Oil –Extra Virgin

Step 24-oz wt.Fresh chopped Parsley (Prep H/O/C #1)

12 oz wt.Red Onion (Prep Misc. #14)

16 oz wt.Diced Egg (Prep Misc. #17)

12-oz wt.Capers

Step 332 EachLemon 1/6” Slices

Step 4SprinkleFresh chopped parsley (Prep H/O/C #1)

50 EachCrouton Fans (Prep Bakery #21)

TO PLATE

Step 1Open salmon and place in the center of the mirror, spread out slice pieces of salmon. Brush salmon with olive oil.

Step 2Weigh out parsley, diced red onion, diced egg and caper. Place in a fan shape starting on the left place the ingredients in separate rows.

Step 3Pile lemons slices on the top of the mirror above salmon.

Step 4Sprinkle chopped parsley over mirror and on lemons.

Step 5.Shingle crouton fans on silver tray and serve with Smoke Salmon mirror.

NOTE: MIRROR CAN BE MADE AHEAD OF TIME.

Revised 5/10/01

BANQUET PLATTER #2

FRUIT & CHEESE MIRROR

YEILD30 to 40 Servings

TOOLSChef Knife, Cutting Board, Scale, kitchen spoon

PLATEWARE24” Mirror, Silver Tray

INGREDIENTS

Step 11 LBSwiss Cheese 1” Diced

1 LBCheddar Cheese 1” Diced

1LBCheddar Cheese Triangle Wedge cut(Whole)

1LBSwiss Cheese Triangle Wedge cut (Whole)

Step 28-oz wt.Goat Cheese

1 ½ -2LBBrie Wheel

Step 31 LBCantaloupe ¼” Slices

Step 41 ½ LBHoneydew Melon ¼” Slices

Step 51 LBPineapple 1” Dices

Step 62 LB (w)Red Grapes

Step 716 oz (w)Strawberries ¼” slices

8 oz (w)Blueberries

Step 81 EachCantaloupe- seeded

1 EachHoneydew- seeded

100 EachCrackers

TO PREP

Step 1Weigh out cheeses and then slice into 1” cubes set aside. Cut Cheddar and Swiss into a triangle wedge cut, they should weigh around 16 oz wt. Set aside. Cut a triangle wedge of Brie and slice the triangle piece into ¼ inch slices. Set aside.

Step 2Weigh out goat cheese and slice Brie cut into ¼” slices leaving 2 inches on cut, set aside.

Step 3Place cantaloupe on cutting board and cut off skin. Cut cantaloupe in half and remove seeds with kitchen spoon. Place half melon on cutting board and slice into ¼” slices continue until one LB is met.

Step 4Place honeydew on cutting board and cut off skin. Cut honeydew in half and remove seeds with kitchen spoon. Place half melon on cutting board and slice into ¼” slices continue until one &half LB’s is met.

Step 5Place pineapple on cutting board on its side and off top at 45-degree angle leaving ¼ of the pineapple attached to the top. Place pineapple top in water. Cut off skin of pineapple. Place peeled pineapple on cutting board and cut out core. Dice pineapple 1” diced; continue until one LB is met.

Step 6Pick a nice looking group of grapes and wash. Weigh grapes, they should be around 16 oz wt each stem. Set aside.

Step 7Weigh out strawberries and place on cutting board. Cut off stems and slice into ¼” slices, place into a mixing bowl. Weigh out blueberries and add to mixing bowl and toss well, to mix. Set Aside.

Step 8Place melons on cutting board and cut off the bottom on a 45-degree angle just so it will sit strange on the mirror. Then cut off the top ½ of the melon at a 45-degree angle. Remove seeds and repeat with the other melon. Set aside.

TO PLATE

  1. Clean mirror, place pineapple top at the 12 o’clock position. Place cut melons at the 3 & 9 o’clock positions.
  2. Shingle cut cantaloupe and honeydew from the 11 o’clock to 7 o’clock positions and from 1 o’clock to the 5 o’clock positions. Then from 12 o’clock to the 6 o’clock position alternating melon slices. Make sure their room at the bottom of the mirror for the Brie.
  3. Place grapes on either side of the pineapple top.
  4. Place fruit mix flowing out of melon halves and on to mirror.
  5. Place the goat cheese on either side the melon slices, then shingle the cut pieces of the goat cheese toward the 5 and 7 o’clock positions. Place the Brie at the 6 o’clock position and push back into the slice melons to make them tile. Shingle the cut Brie towards the 7 o’clock position.
  6. Place the cheddar triangle wedge of the cheese next to the whole cut honeydew, facing toward the 9 o’clock position. Pile cut cheddar on triangle flowing down on to the mirror. Complete with Swiss on the other side.
  7. Fill in any open spots with cheese. Cover and place into walk-in. Use as needed.
  8. Shingle crackers on silver tray. Serve with fruit and cheese mirror.

NOTE: Mirror can be made ahead of time.

BANQUET PLATTER #2B

HALF FRUIT & CHEESE MIRROR

YEILD15 to 20 Servings

TOOLSChef Knife, Cutting Board, Scale, kitchen spoon

PLATEWARE18”Silver Tray and 15 ½” Platter

INGREDIENTS

Step 1½ LBSwiss Cheese 1” Diced

½ LBCheddar Cheese 1” Diced

½ LBCheddar Cheese Triangle Wedge cut(Whole)

½ LBSwiss Cheese Triangle Wedge cut (Whole)

Step 24-oz wt.Goat Cheese

12 oz. Brie Wheel

Step 3½ LBCantaloupe ¼” Slices

Step 412 oz Honeydew Melon ¼” Slices

Step 5½ LBPineapple 1” Dices

Step 61 LB (w)Red Grapes

Step 78 oz (w)Strawberries ¼” slices

4 oz (w)Blueberries

Step 81 EachCantaloupe- seeded

1 EachHoneydew- seeded

50 EachCrackers

TO PREP

Step 1Weigh out cheeses and then slice into 1” cubes set aside. Cut Cheddar and Swiss into a triangle wedge cut, they should weigh around 8 oz wt. Set aside. Cut a triangle wedge of Brie and slice the triangle piece into ¼ inch slices. Set aside.

Step 2Weigh out goat cheese and cut into ¼” slices, set aside.

Step 3Place cantaloupe on cutting board and cut off skin. Cut cantaloupe in half and remove seeds with kitchen spoon. Place half melon on cutting board and slice into ¼” slices.

Step 4Place honeydew on cutting board and cut off skin. Cut honeydew in half and remove seeds with kitchen spoon. Place half melon on cutting board and slice into ¼” slices.

Step 5Place pineapple on cutting board on its side and cut off top at 45-degree angle leaving ¼ of the pineapple attached to the top. Place pineapple top in water. Cut off skin of pineapple. Place peeled pineapple on cutting board and cut out core. Dice pineapple into 1” cubes.

Step 6Pick a nice looking group of grapes and wash. Weigh grapes, they should be around 8oz wt each stem. Set aside.

Step 7Weigh out strawberries and place on cutting board. Cut off stems and slice into ¼” slices, place into a mixing bowl. Weigh out blueberries and add to mixing bowl and toss well, to mix. Set Aside.

Step 8Place melons on cutting board and cut off the bottom on a 45-degree angle just so it will sit strange on the mirror. Then cut off the top ½ of the melon at a 45-degree angle. Remove seeds and repeat with the other melon. Set aside.

TO PLATE

  1. Clean tray, place pineapple top at the 12 o’clock position. Place cut melons at the 3 & 9 o’clock positions.
  2. Shingle cut cantaloupe and honeydew from the 11 o’clock to 7 o’clock positions and from 1 o’clock to the 5 o’clock positions. Then from 12 o’clock to the 6 o’clock position alternating melon slices. Make sure their room at the bottom of the tray for the Brie.
  3. Place grapes on either side of the pineapple top.
  4. Place fruit mix flowing out of melon halves and on to tray.
  5. Place the goat cheese on either side the melon slices, then shingle the cut pieces of the goat cheese toward the 5 and 7 o’clock positions. Place the Brie at the 6 o’clock position and push back into the slice melons to make them tile. Shingle the cut Brie towards the 7 o’clock position.
  6. Place the cheddar triangle wedge of the cheese next to the whole cut honeydew, facing toward the 9 o’clock position. Pile cut cheddar on triangle flowing down on to the tray. Complete with Swiss on the other side.
  7. Fill in any open spots with cheese. Cover and place into walk-in. Use as needed.
  8. Shingle crackers on platter. Serve with fruit and cheese tray.

NOTE: Tray can be made ahead of time.

BANQUET PLATTER #3

VEGETABLE MIRROR

YEILD30 to 40 Servings

TOOLSChef Knife, Cutting Board, Scale

PLATEWARE24” Mirror, 2 oz (v) Rarebits

INGREDIENTS

Step 11 ½ LBBroccoli Florets-Blanched

1 ½ LBCauliflower Florets-Blanched

Step 2 8-oz (w)Carrot Sticks

Step 38-oz (w)Celery Sticks

Step 420 EachAsparagus (Prep Veg. #12a or 12b)

Step 5 8-oz (w)Red Bell Pepper Strips

8-oz (w)Green Bell Pepper Strips

Step 6 2 EachRed Bell Pepper

8 oz (v)Ranch Dressing (Prep Dressing #6)

8 oz (v)Bleu Cheese Dressing (Prep Dressing #5)

TO PREP

Step 1Wash broccoli and cauliflower and place on cutting board. Cut into florets and weigh out. Blanched in steamer for 2 minutes. Shock in an ice bath, and drain well. Set aside.

Step 2Wash carrots and peel skin. Place peeled carrots on a cutting board and cut into 3-inch sticks. Weigh out and set aside.

Step 3Wash celery and place on cutting board, cut into 3-inch sticks. Weigh out and set aside.

Step 4Peel asparagus according to prep veg. #12a and steam for 3 minutes. Shock in ice bath and then drain. Set aside.

Step 5Wash peppers and place on cutting board. Cut pepper in half, remove stem and seeds. Cut pepper into ¼ inch strips. Weigh out pepper and set aside.

TO PLATE

  1. Wash and clean mirror. Place both rarebits in the center of the mirror from 12 to 6 o’clock positions.
  2. Place broccoli florets from 11 to 7 o’clock and cauliflower from 1 to 5 o’clock positions.
  3. Pile carrot stick and celery sticks at the 7 and 5 o’clock positions.
  4. Place asparagus around the edge of the mirror, starting from the 6 o’clock position on both sides at the mirror.
  5. Place two peppers on the cutting board and cut off bottom and stem at a 45-degree angle, just enough to let them set on the mirror, then cut off the top half at 45 – degree angle. Remove any seeds. Place cut peppers at the 12 and 1 o’clock positions, next to each other. Pile peppers flowing out of the cut peppers.
  6. Fill rarebits with dressing. Set in walk-in until needed.

NOTE: If any cucumbers are left over from the Ahi Circles, slice cucumber on a 45-degree angle and fill in on mirror where needed.

NOTE: Mirror can be made ahead of time.

BANQUET PLATTER #3B

HALF VEGETABLE MIRROR

YEILD15 to 20 Servings

TOOLSChef Knife, Cutting Board, Scale

PLATEWARE18”Silver Tray and 2 – 8oz. Rarebits

INGREDIENTS

Step 1¾ LB Broccoli Florets-Blanched

¾ LB Cauliflower Florets-Blanched

Step 2 4-oz (w)Carrot Sticks

Step 34-oz (w)Celery Sticks

Step 4 10 EachAsparagus (Prep Veg. #12a or 12b)

Step 54-oz (w)Red Bell Pepper Strips

4-oz (w)Green Bell Pepper Strips

Step 62 EachRed Bell Pepper

4 oz (v)Ranch Dressing (Prep Dressing #6)

4 oz (v)Bleu Cheese Dressing (Prep Dressing #5)

TO PREP

Step 1Wash broccoli and cauliflower and place on cutting board. Cut into florets and weigh out. Blanch in steamer for 2 minutes. Shock in an ice bath, and drain well. Set aside.

Step 2Wash carrots and peel skin. Place peeled carrots on a cutting board and cut into 3-inch sticks. Weigh out and set aside.

Step 3Wash celery and place on cutting board, cut into 3-inch sticks. Weigh out and set aside.

Step 4Cook asparagus according to prep veg. #12a . Shock in ice bath and then drain. Set aside.

Step 5Wash peppers and place on cutting board. Cut pepper in half, remove stem and seeds. Cut pepper into ¼ inch strips. Weigh out pepper and set aside.

TO PLATE

  1. Wash and clean the tray.
  2. Place broccoli florets from 11 to 7 o’clock and cauliflower from 1 to 5 o’clock positions.
  3. Pile carrot stick and celery sticks at the 7 and 5 o’clock positions.
  4. Place asparagus around the edge of the tray, starting from the 6 o’clock position on both sides at the mirror.
  5. Place two peppers on the cutting board and cut off bottom and stem at a 45-degree angle, just enough to let them set on the mirror, then cut off the top half at 45 – degree angle. Remove any seeds. Place cut peppers at the 12 and 1 o’clock positions, next to each other. Pile peppers flowing out of the cut peppers.
  6. Fill rarebits with dressing. Set in walk-in until needed.

NOTE: Sliced cucumbers can be used to fill in the tray where necessary.

NOTE: Tray can be made ahead of time.

BANQUET PLATTER #4

SHRIMP MIRROR

YEILD30 Servings

TOOLSChef Knife, Cutting Board, Stock Pot

PLATEWARE24” Mirror, 2 oz (v) Rarebits

INGREDIENTS

Step 15-LBU-15 Shrimp-deveined

Step 240 Each Lemon Slices 1/8

8 oz (v)Cocktail Sauce (Prep Sauces #10)

8 oz (v)Remoulade Sauce (Prep Sauces #7)

SprinkleFresh Chopped Parsley (Prep H/O/C #1)

TO PREP

Step 1Cook and devein shrimp according to prep seafood # 4. Peel shrimp and deveined. Set aside

Step 2Place lemons on cutting board and cut into 1/8 slices and repeat until par met.

TO PLATE

  1. Wash and clean mirror. Place rarebit in the center from 12 to 6 o’clock positions.
  2. Pile shrimp on the mirror around rarebits.
  3. Pile lemon slices at the 12 o’clock position.
  4. Sprinkle shrimp chopped parsley.
  5. Fill rarebits with sauces. Place in walk-in until needed.

NOTE: Mirror can be made ahead of time. This mirror can hold up to 10 lbs of shrimp.

Revision 10/18/00

BANQUET PLATTER #5

BLACKENED AHI TUNA

(Service)

YIELDPlatter of 4 Orders

PLATEWARE8 1/8 inch Plate, White Rectangular Plate, Ramekin, B&B Plate with Doily

INGREDIENTS

Step 14EachAhi Tuna (4 oe portion) (Prep Seafood #11)

4TeaspoonsBlackening Seasoning______

Step 22Ounce (v) LadleCanola Oil

3Ounces (w)Ahi Tuna Vegetables (Prep Veg. #13)

3Ounce(w)Pickled Ginger

4 SprigsCilantro Sprigs (Prep H/O/C #8)

1Ounce(v)Mustard Sauce (Prep Sauces #10)

1EachLemon Wrap (Prep Misc #14)

2Ounce(v)Mustard Sauce (Prep Sauces #10)

TO COOK

Step 1.When ordered, in two separate pie tins, place oil in one and the blackening seasoning in the other. Dip all sides of the tuna into the oil and then into the seasoning on all sides.

Step 2.Place tuna on a clean broiler top or into a clean cast iron skillet and briefly sear for approximately 20 seconds. Blacken on all sides; cook fish RARE in temperature. (Clean surface between uses.)

Step 3.Pass to pantry station on a 8 1/8 inch Plate.

TO PLATE

1.When Ahi Tuna is ordered, remove a chilled white rectangular plate and place a 3 ounce weight measure of drained Ahi vegetables at the 2 o'clock position.

2.Top Ahi vegetables with 3 ounces of pickled ginger and then 4 sprigs of cilantro.

  1. When tuna arrives from the hot side, place 2 pieces on the cutting board and slice into 16 even pieces with a very sharp knife. Shingle the slices to show the red center of the sliced pieces. Slide the knife under the tuna and place on the plate between the 3 o'clock and the 9 o'clock positions. Repeat with the remaining 2 tuna portions and place another row from the 3’oclock position to the 9 o’clock position below the first row of tuna.
  2. Using a squeeze bottle, drizzle 1/2 ounce volume of mustard sauce around the slice of tuna. Be sure to use correct amount. (Do not place sauce on plate and top with tuna.)
  3. Place lemon wrap on its side next to the ginger. Fill ramekin with 2 ounce (v) of mustard sauce and place it at the 10 o’clock position.
  4. Serve immediately.

NOTE: Black plate must be cleaned with vinegar and paper towel and polished before use. Stack plate with a c-fold towel between each plate.

BANQUET PLATTER #6

SHRIMP REMOULADE OR COCKTAIL

(Service)

YIELDPlatter of 4 Orders

PLATEWAREWhite Rectangular Plate, 4 Ramekins, 6 B&B Plates with Doilies

INGREDIENTS

Step 12 Ounce (w)Mesclun Mix (Prep Salad Mix #10)

Step 2 2 Teaspoons House Vinaigrette

Step 316Each8-12 Shrimp (Prep Seafood #4)

Step 44 Ounces (v)Cocktail Sauce (Prep Dressing #10)

OR

4Ounces (v)Remoulade Sauce (Prep Dressing #7)

Step 5 6 Drops Parsley Pesto (Vinaigrette #21)

Step 61 EachLemon Wrap (Prep Misc #14)

TO PLATE

1.Place the mesclun mix from 11 o’clock to 5 o’clock, piled high.

2.Drizzle the house vinaigrette over the greens.

3.Place shrimp banked on the greens, tails facing upward in a circle.

4.Ladle the customer selection of sauce into ramekin and place at the 10 o’clock position. Place the remaining three on B& B plates with doilies.

5. Zigzag the pesto vinaigrette onto the open parts of the white plate.

6.Place the lemon wrap at the 1 o'clock position on its side. Serve three extra lemon wraps on B&B plates with doilies.

7.Serve immediately.

BANQUET PLATTER #7

MUSHROOMS STUFFED WITH CRABMEAT

(Service)

YIELDPlatter of 4 Orders

PLATEWAREWhite Rectangular Plate

INGREDIENTS

Step 14OrdersCrab Stuffed Mushrooms (Prep Seafood #6)

Step 22 TeaspoonsRomano Cheese

Step 34 TeaspoonsSteak Butter (Prep Butter #1)

SprinkleFresh Chopped Parsley (Prep H/O/C #1)

As NeededParsley Pesto Vinaigrette (Prep Sauce # 21)

TO COOK

Step 1.Un-wrap four orders of crab stuffed mushrooms. Place in microwave and heat 90 seconds. The internal temperature should be 165 degrees F temperature with a bio-thermometer.

Step 2.Place Romano cheese into a big hole shaver and shake 1/2 teaspoon over the top of four mushrooms, evenly spreading between the four. Repeat with the other three orders.