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A savory brioche-based focaccia topped with a green pea mixture, served with mascarpone cream and prosciutto crudo.
Seafood marinated in oil, garlic, tarragon, and crushed black pepper. Sealed separately over a flat top - store in a perforated lexon. Boil penne until al dente. Drain and spread on oiled surface to cool. Tomato Cream Sauce for Mariscos: Sauté bay leaves, onions, and garlic in olive oil. Add the sealed seafood and deglaze with white wine. Add blended tomato sauce, fish veloute, reduced lobster stock, and cooking juices from shrimp and herbs. Finish with heavy cream, half & half, and parmesan cheese. Adjust seasoning. Reheat pasta in boiling water. Toss in seafood cream sauce and finish with chopped basil and parsley. Arrange pasta in a bowl and top with seafood sauce. (6 oz/portion of seafood). Garnish with parsley sprig.
A bulk kitchen recipe for 100 servings of roasted chicken with a honey-bourbon glaze and herb butter, served with grilled zucchini, onions, and pave potatoes.
A bulk kitchen recipe for 100 servings of breaded shrimp with shoestring fries, watermelon, and ketchup.
A plated fruit salad featuring mango coulis, melon balls, and fresh berries garnished with mint and balsamic reduction.
A salad composed of spring mix, tomato wedges, and crispy carrots, yielding 100 servings.
A bulk-kitchen recipe for roasting and grilling Danish baby back ribs with a smoky marinade, finished under a salamander.
A bulk kitchen recipe for 100 servings of grilled pork chops served with mac & cheese, green pea stew, and vichy carrots.
A delightful pasta dish featuring tender penne, succulent artichoke hearts, and creamy eggplant.
Instructions for assembling the final plate with hash, vegetables, potato, meat, and sauces.
