level two catering recipe book · 2017. 3. 17. · 27. catering pepper-jack turkey 28. savannah...

Level Two Catering Recipe Book

1. Gallon Orange Juice

2. Breakfast Box

3. Cheese, Cracker & Fresh Vegetable Tray

4. Potato Skins

5. Breakfast Croissant

6. Catering Breakfast Croissant (Oven Version)

7. Breakfast Potatoes

8. Breakfast Wrap

9. Potatoes, Diced

10. Scrambled Eggs

11. Yogurt, Side

12. Yogurt Parfait, Entrée

13. McAlister’s Cheesesteak Bar with Chicken

14. McAlister’s French Dip

15. Cheesesteak Bar: Bread Prep

16. Cheesesteak Bar: Cheese Sauce Prep

17. Cheesesteak Bar: Beef, Onion, & Pepper Prep

18. Cheesesteak Bar: Chicken, Onion, & Pepper Prep

19. Beef Tips Collection

20. French Quarter Collection

21. French Quarter Sandwich Tray

22. New York Collection

23. New York Sandwich Collection

24. Catering Southwest Chicken

25. Catering Black Forest Ham and Swiss

26. Catering New Yorker

27. Catering Pepper-Jack Turkey

28. Savannah Collection

29. Southwest Collection

30. Southwest Sandwich Tray

Contents (click on item to jump to page):

McAlister’s Deli® 8/03/16 Confidential & Proprietary

McAlister’s Deli 5620 Glenridge Drive NE Atlanta, Ga, 30342

Gallon Orange Juice (Serves 8‐10)

CATERING RECIPE – BEVERAGES

McAlister’s Deli®Confidential & Proprietary

Catering Recipe 2/26/15

INGREDIENTS ONE SIZE ADDITIONAL INFORMATION: MINUTE MAID Orange Juice Concentrate or 3 – 12 oz Cans Prep Time: 10 Minutes MINUTE MAID Pre‐Made Orange Juice 1 Gallon Shelf Life: Concentrate: 24 Hours BUILDING SUPPLIES: CCP: Refrigeration 1 Gallon Plastic Jug w/Lid 1 Approved Substitutions:

Optional: Add Strawberry or Mango Purée OJ MUST BE MINUTE MAID BRAND

4 fl oz (reduce OJ amt to 124 oz) Tea Sticker 1 16 oz Plastic Cups 10

Concentrate Pre‐Made Optional add Strawberry or Mango Purée:

Purchase Three (3) Cans of Minute Maid Concentrate

Defrost Overnight in Walk‐in or other Cooler (below 41°)

Pour into a gallon jug Add cold water to fill container Mark “Other” on the sticker and place on the

container Serve with 10 – 16 oz cups Keep in the cooler below 41° until ready to

deliver

Purchase 1 – 1 gallon container of Minute Maid Orange Juice

Serve with 10 – 16 oz cups Keep in the cooler below 41° until

ready to deliver

Pour 4 fl oz of strawberry or mango purée into a gallon jug

Add pre‐made OJ until about ¾’s full, shake well, fill to about an inch from the top and shake again.

or Add 3 cans of thawed concentrate and cold water

until ¾’s full, shake well, fill to about an inch from the top and shake again. Add a label marked “Other”.

Serve with 10 – 16 oz cups Keep in the cooler below 41° until ready to deliver Shake again just before delivery

Breakfast Box CATERING RECIPE ‐ BREAKFAST


Catering Recipes 11/11/14

INGREDIENTS ONE BOX SET UP SUPPLIES NEEDED Breakfast Sandwich or Breakfast Wrap 1 Cutlery Kit 1 per box Side (Yogurt, Fruit Cup. Breakfast Potatoes) 2 Selections/Sides per Box Garbage Bag 1 per 25 guests (per order) BUILDING SUPPLIES: ADDITIONAL INFORMATION: McAlister’s Catering (Box Lunch) Box 1 Prep Time: 15 Minutes McAlister’s Paper Tray Liner 1 Shelf Life: 4 Hours 5 oz Plastic Cup w/ Lid (for sides) 2 CCP: Gloves, Refrigeration Optional: Offer 2 oz Portion Cup of Salsa (Pace Mild Thick & Chunky) w/ Wrap

STEP 1 STEP 2 STEP 3 – Breakfast Wrap STEP 3 – Breakfast Croissant STEP 6

Assemble and place liner in McAlister’s Catering Box

Portion the two selected sides into 5 oz plastic cups.

See Catering Prep Recipes for Breakfast Potatoes and Yogurt, Side or Fruit, Side To Go (in Expo Section) for more details.

Make the Breakfast Wrap using the Catering Prep Recipe.

Place the wrap in the box as shown in the photo above

Add a cutlery kit and two sides and two sides.

Optional: add tightly covered 2 oz portion cup of salsa

Make the Breakfast Croissant Sandwich using the Catering Prep Recipe.

Place the sandwich in the box as shown in the photo above

Add a cutlery kit and two sides and two sides.

Close box, add name if known, mark Pick up or Delivery

Write the type of sandwich (Bacon or Ham + Wrap or Croissant) and the sides on a large catering label and place on the end of the box.

Deliver immediately

Optional Salsa

Cheese, Cracker & Fresh Vegetable Tray LEVEL 2 CATERING RECIPE



INGREDIENTS Small Large SET UP SUPPLIES NEEDED Crackers (Toasted Variety Pack) 60 total 120 total Small Round Plates* 1 per Guest Cheese (Cheddar, Provolone & Pepper Jack) 5 Slices/ea type 10/Slices ea type Napkins* 1 per Guest Broccoli Florets 0.5 lb 1 lb Cutlery Kits* 1 per Guest Petite Baby Carrots 0.5 lb 1 lb Garbage Bag* 1 per 25 Guests (per order) Grape Tomatoes 12 oz (1 Pint) 24 oz (2 Pints) Spoon (for Dip) 1 Celery Sticks ½ Bunch (0.5 lb) 1 Bunch (1 lb) Tongs 1 Cucumbers, Sliced 1 each (0.5 lb) 2 each (1 lb) White Paper Bag (small loose items)* 1 Ranch Dressing 8 fl oz 16 fl oz * items not necessary if sandwich tray is ordered BUILDING SUPPLIES ADDITIONAL INFORMATION: Large Salad Bowls w/ Lids (Crackers) 2 4 Prep Time: 30 Min Catering Tray w/ Lid 1 – 12” 1 – 16” Shelf Life: 4 Hours Completed Catering Labels (Name of Item) 1 per Container CCP: Refrigeration, Produce, Gloves Paper Logo Container w/Lid 1 – 8 oz 1 – 16 oz Approved Substitutions: Any dressing can be subbed for Ranch

STEP 1 STEP 2 STEP 3 STEP 4 STEP 5

Assemble all building & set up supplies needed

Some items need to be purchased from your produce co or a grocery store, keep in the cooler below 41° until ready to prepare

Ladle ranch into soup cup or bowl, cover (keep in cooler until delivery)

Place up to 30 crackers in each salad bowl, cover and label.

Place the catering sticker under the logo on the tray cover

Put small items in the paper bag.

Wearing gloves, wash and dry all produce according to produce handling procedures

Remove three equally spaced strips of the peel from around the cucumber and slice following the CUCUMBERS, SLICED prep recipe.

Cut bottom and leafy tops off celery, then cut stalks into 2” sticks.

Follow BROCCOLI & CARROTS, FRESH prep recipe procedures for washing and cutting.

Still wearing gloves, remove paper from between slices and cut stacks of cheese in half. Cut square cheeses in half diagonally.

Place one stack of each cheese in 3 corners of the tray as shown above.

Put the covered ranch dressing in the center of tray

Still wearing gloves, start putting the veggies on the tray, add the cucumbers, broccoli and celery as shown in the picture above.

Add the tomatoes and carrots to the tray making sure colors are rotated as shown in the photo above.

Cover and place in the cooler below 41° until ready to deliver

Deliver with crackers

Potato Skins[Multiply the per person amount of each ingredient by the number of Guests]

LEVEL 2 CATERING RECIPE



INGREDIENTS Per Guest Full Pan (Serves 12) SET UP SUPPLIES NEEDED Potatoes, Baked and Cooled* ½ Potato 6 Potatoes Small Round Plates* 1 per Guest Cheese Mix 0.5 oz 6 oz Cutlery Kits* 1 per Guest Bacon Bits 0.25 oz 3 oz Napkins* 1 per Guest Green Onions OTS 0.1 oz 2 oz (5 oz Cup) White Paper Bag* 1 Sour Cream (drain off liquid) OTS 1 fl oz 12 fl oz (Soup Bowl) Spoons 1 per Container (S/Cr & GO) BUILDING SUPPLIES: Garbage Bag* 1 per 25 Guests (per order) Full Pan w/Lid or Foil As needed * items not necessary if sandwich tray or entrée is ordered Containers w/ Lids As Needed for Green Onions and Sour Cream ADDITIONAL INFORMATION: Completed Catering Label (Name of Item) 1 per Container Prep Time: 80 Min (includes baking time)

* Potatoes should be baked the day before delivery and stored covered in the walk‐in below 41

Shelf Life: Deliver Immediately CCP: Gloves, Produce, Refrigeration

Optional: Offer Chafing Set Up – see Chafing procedures


Bake the appropriate amount of potatoes for the order the day before delivery and cool overnight in the walk‐in

Assemble all building & set up supplies needed

Portion green onions and sour cream (drain off liquid before portioning) in appropriately sized containers, cover and keep in cooler below 41° until ready to deliver

Put small loose items in paper bag

Wearing a cut glove covered by disposable gloves, cut cooled potatoes in half as shown in the picture above

Use a yellow scoop to remove most of the potato from the skin – leave about a ¼” of potato

* Set‐up shown is for 12 adjust container sizes when necessary

Cut each potato skin in half at an angle as shown in the picture above and place in a full sized pan

Heat (in the pan) in a pre‐heated 425 oven for 3 minutes

Add cheese and bacon evenly over each piece

Heat for an additional 3 minutes – potatoes should be hot and cheese should be completely melted.

Cover the pan

Add a completed catering label and Catering Safety Instruction label

Deliver Immediately with sour cream and green onions

BREAKFAST CROISSANT

1. Toast or Merrychef croissant (place on tray and press “Croissant”). When complete, place on a clean, flat surface.

2. Make scrambled eggs according to the prep recipe.

3. Heat meat choice:Heat bacon in microwave for 15 seconds or place on Merrychef tray with croissantHeat ham or sausage in steamer (one steam – 45 sec) or place on Merrychef tray and press “C2 Deli Classic”.

4. Place the hot egg and American cheese evenly over the bottom piece of the croissant.

5. Add the hot meat over the cheese and place the top over the meat.

6. Cut in half if using for a catering tray or

7. Place upside down on a sheet of logo paper and wrap, by folding in the paper around the sandwich.

8. Place logo paper wrapped wrap upside down on a sheet of foil and fold up around sandwich to wrap.

9. Write “Ham Breakfast Croissant” or “Bacon Breakfast Croissant” on a small catering sticker and add in the center of the foil.

Prep Time: 1.5 Minutes

Ingredients(ALL CAPS = Prep Item)

One Size

Croissant (heat) 1

SCRAMBLED EGGS (hot) 1 – Gray Scoop(4 oz)

American Cheese 1 Slice

Meat:

BACON, CRISP (heat) or 2 Whole Slices

HAM, SLICED (heat) 2 oz

Optional: Sausage Patty (heat) 1

RECIPE

HAACP INFORMATION IS IN BOLDHOT FOODS MUST BE KEPT ABOVE 165°

COLD FOODS MUST BE KEPT AT OR BELOW 40°McAlister’s Deli® 6/09/15Confidential & Proprietary

Step 4: Eggs Step 4: Cheese Step 5 Step 7: Place on paper Step 7: Wrapped

Step 8: Fold foil up around sandwichStep 8: Place upside down on foil Step 9

Related Recipes ‐ the (FILE) listed is on inFoRM us:1. Scrambled Eggs (CATERING PREP) 3. Bacon, Crisp (PREP) 2. Breakfast Box (CATERING BREAKFAST 4. Breakfast Box Lunch (CATERING BREAKFAST)

Catering Prep Breakfast, Snacks & Breaks

Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food. ALWAYS make these sandwiches just before delivery to retain as much heat as possible.

Toaster/Steamer Oven (MerryChef/TurboChef)

1.Toast croissant on the top conveyor.

Place croissant on a tray cut side up. Place tray in oven.

Press “Croissant” or C2 Croissant.”

2. Place cold ham and bacon (folded into a V shape) on a baking sheet and bake in a 325° oven for 5 minutes.

If adding sausage, place cold sausage patties on a baking sheet and bake in a 325°oven for 6 minutes.

3. While meat is heating place cold egg patties on a baking sheet and bake in a 325°oven until the patties reach 165° (approximately 3 minutes).

4. Place the hot egg patty on the bottom of a croissant, add a slice of cheese and then the hotmeat. Repeat for remaining sandwiches.

5. Place the top of the croissant over the meat.

6. Wrap if a Breakfast Box (see photos below) or

7. For the catering tray version, use a sharp knife to carefully cut in half.

Ingredients(ALL CAPS = Prep Item) One Size

Croissant (TOASTED) 1

Egg Patty (heat) 1

American Cheese (heat) 1 Slice

Ham (heat) orBacon (heat) orOptional: Sausage Patty (heat)

2 oz 2 Slices

1

CATERING BREAKFAST CROISSANTS (Oven Version – Large Parties only)

Prep Time: 10 Minutes

Related Recipes – found on inFoRM us in the (FILE) listed:1. Croissant Tray (CATERING BREAKFAST) 2. Breakfast Box Lunch (CATERING BREAKFAST)

Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food. ALWAYS make these sandwiches just before delivery to retain as much heat as possible.

CATERING PREP RECIPE

Optional Sausage:

Catering PrepBreakfast Snacks & Breaks

McAlister’s Deli® 6/09/15Confidential & Proprietary

HACCP INFORMATION IS IN BOLDHOT FOODS MUST BE KEPT ABOVE 165°

COLD FOODS MUST BE KEPT AT OR BELOW 40°

Bacon &/or Ham on Pan:

Egg Patties on Pan:

Cut for the tray version,Whole for Breakfast Box

Place on deli paper Wrap Fold foil up around sandwichPlace upside down on foil Add a label

BREAKFAST POTATOES

1. Assemble all ingredients and equipment needed and pre‐heat oven to 425.

2. Place all ingredients in a large mixing bowl or cambro.

3. Mix using glove covered hands or a rubber spatula until ingredients are evenly coated in oil and seasonings

4. Transfer to the sheet pan.

5. Place pan in a pre‐heated 425 oven. Set timer for 10 minutes.

6. When timer goes off, wearing oven mitts, remove pan from the oven and use a metal spatula to gently stir the potatoes.

7. Return to the oven and set timer for 10 minutes.

8. When timer goes off, wearing oven mitts, check potatoes to ensure they are crisp and browned, remove pan from the oven and follow service procedures below.


One Size

POTATOES, PEELED & DICED (heat)4 lbs

(5 Whole Potatoes after peeling & dicing)

RED ONION, DICED (heat) 5 oz

(RED, YELLOW & GREEN) BELL PEPPERS, DICED (heat)

6 oz(¼ pepper each color)

Blended Oil ¼ Cup (2 fl oz)Cajun Seasoning (Poultry Magic) 1 TbspGarlic Salt 1 TbspBlack Pepper 1 Tbsp

Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food. All produce must be washed according to Produce Handling Procedures.

Service Procedures Box Lunch Side:

Equipment Needed: Large Mixing Bowl or Cambro 1Measuring Cup 1 eaMeasuring Spoon 1Rubber Spatula 1Pre‐Heated 425 Oven 1Sheet Pans 1Oven Mitts 2Metal Spatula 15 oz Plastic Cups 15Product Label, Completed 1

CATERING RECIPE


1. Place one heaping gray (4 oz) scoop in a 5 oz plastic cup and cover. Deliver immediately.


Yield: 1 Sheet Pan of Breakfast Potatoes (15 ‐ Breakfast Box Sides)

Shelf Life: Use immediately after heating

Related Recipes ‐ the (FILE) listed is on inFoRM us:1. Potatoes, Peeled & Diced (PREP)2. Red Onions, Diced ¼” (PREP)3. Bell Peppers, Diced (PREP)

Prep Steps 3 ‐ 4 Prep Step 6 Prep Step 8 Service 5 oz Plastic Cup

Catering Prep – Level 2Breakfast, Snacks & Breaks



BREAKFAST WRAP

1. Cut off the top 1/3rd of the wrap and steam (10 seconds) or Merrychef (place on tray and press “Wrap”). When complete, place the wrap on a clean, flat surface with the cut side at the bottom.

2. Make scrambled eggs according to the prep recipe.

3. Heat meat choice:Heat bacon in microwave for 15 seconds or place on Merrychef tray with croissant

Heat ham in steamer (one steam – 45 sec) or place on Merrychef tray and press “C2 Deli Classic”.

4. Weigh 4 oz of hot eggs and place evenly over the bottom, cut side of the wrap. Add the cheese over the eggs.

5. Add the peppers, tomatoes and hotmeat evenly over the eggs.

6. Fold both sides towards the center, then grasp the bottom (the cut side) with the “mix” and roll tightly. DO NOT CUT.

7. Place on a sheet of logo paper and wrap (see photos below).

8. Place logo paper wrapped wrap on a sheet of foil and wrap.

9. Write “Ham Breakfast Wrap” or “Bacon Bacon Breakfast Wrap” on a small catering sticker and add in the center of the foil.


Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food.


One Size

Wrap (heat) 2/3 of a Whole Wrap

SCRAMBLED EGGS (hot) 1‐ Gray Scoop(4 oz)

Cheddar‐Jack 1 oz

TOMATO, DICED 0.5 oz

TRI‐COLOR ROASTED PEPPERS 0.5 oz

Meat:

BACON, CRISP (heat) or 2 Slices

HAM, SLICED (heat) 2 oz

RECIPE


Step 1 Step 4 Step 5 Step 6: RollStep 6: Fold in Sides

Step 7: Place on Paper Step 7: Fold in Sides & Wrap Step 9Step 8: Fold in Sides & Wrap

Related Recipes ‐ the (FILE) listed is on inFoRM us:1. Scrambled Eggs (CATERING PREP) 2. Tomatoes, Diced (PREP) 3. Tri‐Color Roasted Peppers (PREP) 4. Bacon, Crisp (PREP)




POTATOES, DICEDPrep Time: 12 Hours to Chill / 10 Minutes to Wash and Dice

Yield: 1 Sheet Pan of Breakfast Potatoes (15 – Breakfast Box Sides)

Shelf Life: Use immediately after dicing for Breakfast Potatoes

1. Use vegetable brush to gently scrub potatoes under cold running water.

2. After scrubbing, rinse and peel potatoes and place in a large cambro.

3. Fill cambro with cold water until all potatoes are covered with water.

4. Cover and place in walk‐in (at or below 40) overnight to chill.

Prep Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food. All produce must be washed according to Produce Handling Procedures.

1. Remove potatoes from the walk‐in. Wearing a cut resistant glove covered by disposable gloves, slice potatoes into ½” slices.

2. Place the potato slices flat on a cutting board and cut into ½” sized pieces or place them on the tomato dicer (½” blade) and push through using the handle. Transfer diced potatoes to a large mixing bowl. Repeat for remaining potatoes.

Use immediately.

Dicing Procedures:When using sharp knives or cutting tools, protective cut gloves MUST be worn.


One Size

Potatoes, Whole 5

Equipment Needed: Colander 1Vegetable Brush 1Large Cambro w/Lid 1Cut Resistant Glove and Disposable Glove 1 eaSharp Knife 1Tomato Slicer w/ ½” Blade (optional) 1Mixing Bowl 1

STATION RECIPE



Related Recipes ‐ the (FILE) listed is on inFoRM us:1. Breakfast Potatoes

Prep Steps 2‐3 Dicing Step 2 Dicing Step 3 Dicing Final Size




Ingredients Qty

Liquid Eggs (heat) 2‐ 2 lb Containers (total = 64 fl oz)

SCRAMBLED EGGS

1. Pour liquid eggs into a lined amber cambro and cover. (Product will damage cambro if a liner is not used.)

2. Place in the microwave on high for 3 minutes.

3. Carefully remove the cambro from the microwave and stir with a rubber spatula.

4. Cover and return to the microwave for an additional 3 minutes.

5. Carefully remove the cambro from the microwave and stir with a rubber spatula.

6. Cover and return to the microwave for 3 more minutes.

7. Carefully remove the cambro from the microwave and ensure there is no liquid remaining. If there is still liquid remaining, continue microwaving, but check every 30 seconds.

8. Once all liquid is gone, use a rubber spatula to break into bite‐sized pieces. Use immediately.


Yield: 15 Breakfast Box Sandwiches (4 oz Scoops)

Shelf Life: Use immediately

PREP RECIPE


Equipment Needed: 1/3rd Amber Cambro w/ Lid 1Pan Liner 1Rubber Spatula 1

Step 1 Step 5 (after 3 minutes) Step 8 – Final after stirringStep 7 (after 6 minutes)

Related Recipes ‐ the (FILE) listed is on inFoRM us:1. Breakfast Wrap (BREAKFAST) 2. Breakfast Sandwich (BREAKFAST)




YOGURT, SIDE

1. Fill a a 5 oz plastic cup with yogurt to just below the top line.

2. Add a strawberry half on top of yogurt and cover.

Optional: Garnish with 1 tablespoon of granola BEFORE adding the strawberry.

Prep Time: 1 Minute


One Size

Yogurt, Yoplait Light Strawberry (cold) 1 ‐ 5 oz Plastic Cup

FRESH STRAWBERRY (cold) ½ each

Optional: Granola (Quaker Oats, Honey & Almonds)

Garnish(1 Tbsp)

Service Procedures:

PREP Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food. All produce must be washed according to Produce Handling Procedures.

1. Wash fresh berries under cold running water.

2. Remove strawberry stems and cut in half.

RECIPE



Related Recipes ‐ the (FILE) listed is on inFoRM us:1. Fruit, Fresh Cut (PREP)



YOGURT PARFAIT, ENTRÉE

1. Place one gray scoop of yogurt in the bottom of a 16 oz To Go cup. Be careful not to smear the yogurt down the sides of the cup.

2. Add berries on top of yogurt.

3. Measure 2 ounces of granola into a 5 oz plastic cup.

4. Place the 5 oz cup in the 16 oz cup and cover with the 16 oz cup lid. Parfaits can be held for one shift.

Prep Time: 1 Minute


One Size

Yogurt, Yoplait Light Strawberry (cold)

1 – Gray Scoop(4 oz)

FRESH STRAWBERRIES and/or BLUEBERRIES (cold) 3 oz

Granola (Quaker Oats, Honey & Almonds) 2 oz

Service Procedures:

STATION RECIPE


PREP Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food. All produce must be washed according to Produce Handling Procedures.

1. Wash fresh berries under cold running water.

2. Remove strawberry stems and cut into 4 equal sized pieces. Extremely large berries can be cut into 1/6th or 1/8ths. Check blueberries for stems and remove.

Dine‐in: Serve with rolled silverware.

To Go: Serve with a spoon, mint and 2 napkins.


Related Recipes ‐ the (FILE) listed is on inFoRM us:1. Fruit, Fresh Cut (PREP)



McAlister’s Cheesesteak Bar with Chicken Option (One Collection Box will hold everything for up to 10 Guests) Level 2 Catering

McAlister’s Deli® Confidential & Proprietary

LTO Recipes 2/19/15

INGREDIENTS Per Person SET UP SUPPLIES NEEDED Black Angus Roast Beef, Finely Chopped (heat)

4 oz Oval Plates 1 per Guest + 1 Extra

Caramelized Onions (heat) 1 oz Napkins 1 per Guest + 1 Extra Roasted Tri‐Color Peppers (heat) 0.5 oz Cutlery Kits 1 per Guest + 1 Extra Baguette (not toasted / cut halfway open) 2 ‐ 3” Tongs 1 per Pan Golden Velvet Cheese Sauce (hot) 2 oz Soup Spoons 1 per Cheese Container Chips, Individual Bags 1 per Guest Fork 1 per Pickle Container Pickle Spears (cold) 1 Chafing Set‐Up 1 per every 2 half pans of hot ingredients BUILDING SUPPLIES (amt shown is for a party of 10 – adjust accordingly): ADDITIONAL INFORMATION: Collection Box 1 Prep Time: 30 Min Metal or Disposable Aluminum* Half Pans w/Lids or Foil 2 Shelf Life: Delivery Immediately after Heating Liners 2 CCP: Gloves, Refrigeration Small Salad Bowl w/Lid for Pickles 1 Approved Substitutions: 2 oz ladles can be subbed for spoons 8 and 12 oz Soup Containers w/Lid for Cheese Sauce 1 each Optional: 3 oz of HOT sliced chicken per guest can be subbed for beef.

Do not put chicken and beef in the same pan. For parties of 15 or less, only serve all beef or all chicken. For parties of 16 and over, divide the meat evenly between pans.

See prep recipes for more information.

Box Lunch Bag for Chips 1 Completed Catering Labels (Name of Item) & Catering Safety Instruction Labels

1 per Container

STEP 1 STEP 2 STEP 3 Shown w/ Optional Chicken Sub STEP 4 STEP 5

Assemble all building & set up supplies needed – plates, utensils, etc. will be added to the box.

Place pickles in a salad bowl & cover. Place 2 cans of sterno and the bags of chips in a box lunch bag.

Place full pan for chafing set up in the bottom of the collection box.

* Set‐up shown is for a party of 10, adjust container sizes if necessary.

Use Cheesesteak Bar: Bread Prep recipe to prepare baguettes.

Place wrapped baguettes on one side of a collection box.

Add cutlery kits and napkins over the bread.

Use Cheesesteak Bar: Cheese Sauce Prep and Cheesesteak Bar: Beef, Onion and Pepper Prep recipes to prep and heat ingredients.

If chicken is subbed see: Cheesesteak Bar: Chicken, Onion & Pepper Prep

To ensure food is delivered hot all ingredients should be prepped before heating any ingredients.

Place covered and labeled pan of hot beef, peppers and onions in the box next to the bread.

Add plates, loose spoons, fork and tongs over the pan.

Add hot labeled, wrapped Golden Velvet on the stack of plates in the collection box.

Add pickles to the collection box. All items except the bag of

individually packaged chips should be in the collection box.

Place the cover on the collection box. Deliver immediately after meat and

cheese is heated. Tip – Upon arrival, ask host if possible to reheat (microwave) the cheese sauce.

McAlister’s French Dip Bar Catering Level Two

McAlister’s Deli® Confidential & Proprietary

LTO Recipes 4/07/15

INGREDIENTS Per Person SET UP SUPPLIES NEEDED

Black Angus Roast Beef (heat)

4 oz per Guest Oval Plates 1 per Guest + 1 Extra

Au Jus (hot) 4 oz Per Guest + 16 oz per Beef Pan Napkins 1 per Guest + 1 Extra

Swiss Cheese 2 Slices per Guest Cutlery Kits 1 per Guest + 1 Extra

Baguette (not toasted / cut open in half) 2 - 3” Pieces per Guest Tongs 1 per Pan (Meat & Bread)

Chips, Individual Bags 1 per Guest Fork 1 per Pickle & Cheese Container

Pickle Spears (cold) 1 per Guest Chafing Dish Set Up* 1 for every 2 Pans (see Chafing Procedures)

BUILDING SUPPLIES (amt shown is for a party of 10 – adjust accordingly): ADDITIONAL INFORMATION:

Collection Box 1 Prep Time: 30 Min

Metal or Disposable Aluminum Half Pans w/Lids or Foil 2 Shelf Life: Delivery Immediately after Heating

Small Salad Bowls w/Lids (Pickles & Cheese) 2 CCP: Gloves, Refrigeration

8 oz Soup Containers w/Lids (Au Jus) 1 per Guest Approved Substitutions:

Box Lunch Bag for Chips & Misc. Items 1

Completed Catering Labels (Name of Item) & Catering Safety Instruction Labels

1 per Hot Container Chafing Set-Up is required unless the location does not allow an open flame.


Assemble all building & set up supplies needed – plates, utensils, etc. will be added to the box or bag.

Package pickles in a salad bowl and cover and place in the bottom of the box lunch bag.

Place cheese in a small salad bowl and cover.

Place the individual bags of chips in a bag.

Carefully open bag and cut baguettes into 3” pieces and cut open.

Place up to 10 pieces of baguette in a half pan, cover with a lid or foil (do not squish the bread). Add a completed catering label.

Place remaining pieces back in the bag and close.

* Set-up shown is for a party of 10, adjust container sizes if necessary.

Portion and place beef in a half pan, add 16 fl oz of au jus per pan, cover and heat in a 425° oven for 5 minutes.

Remove from oven, stir and return to oven for an additional 5 minutes.

Remove from oven and stir again. Cover tightly and add catering and safety labels.

Ladle 4 fl oz of au jus per guest into 8 oz soup cups, cover and wrap.

To ensure food is delivered hot all ingredients should be prepped before heating any ingredients.

Place covered and labeled pan of hot beef, in the bottom of a collection box.

Add 8 wrapped soup cups with 4 oz of hot au jus in each next to the pan of hot beef.

Place an empty full pan over the beef pan and au jus in the box.

Place the pan of baguettes, sterno, remaining au jus, serving utensils and cutlery kits in the pan.

Pickles, cheese, extra baguettes, plates and tongs and chips will need to be packaged separately, everything else should fit in the collection box.

Place the cover on the collection box.

Deliver immediately after meat and cheese is heated.

Tip – Upon arrival, set up chafing rack, light sterno, add full pan, water and food pans. If there is an uneven amount of beef pans, baguettes can be placed in the empty spot. Pour extra au jus into pans with beef.

CHEESESTEAK BAR: BREAD PREPPrep Time: 5 Minutes

Yield: As Needed

Shelf Life: 24 Hours Wrapped


Ingredients Qty

Baguette 2 – 3” Pieces per Guest

Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food. When using sharp knives or cutting tools, protective cut gloves MUST be worn.

1. Assemble all ingredients and equipment needed on the prep table.

2. Wearing a cut resistant glove covered with a disposable glove, cut 12” baguettes into 4 ‐ 3” loaves and cut open halfway.

3. Place the cut loaves in the bottom of a lined half pan.

4. Place a liner over the top and add additional cut loaves or place additional cut loaves in the empty baguette bag.

5. Wrap in plastic.



Related Recipes:1. Cheesesteak Bar (Level 2 Catering)

LEVEL 2 CATERING PREP

Equipment Needed:

Cut Resistant Glove and Disposable Glove 1 ea

Sharp Knife 1

Cutting Board 1

Metal or Disposable Aluminum Half Pan(s) As Needed

Liner Paper 2 Sheets/Pan

Plastic Wrap As Needed


Step 3 Step 4

CHEESESTEAK BAR: CHEESE SAUCE PREPPrep Time: 10 Minutes

Yield: As Needed

Shelf Life: Must be Delivered Immediately after Heating


Ingredients Qty

Golden Velvet Cheese (heat) 2 oz per Guest

Water 2 fl oz (=1/4 Cup or 4 Tbsp) per Pound of Cheese Needed

Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food. When using sharp knives or cutting tools, protective cut gloves MUST be worn.


2. Wearing a cut resistant glove covered with a disposable glove, use a sharp knife to cube the amount of cheese needed and place it in an appropriately sized amber pan.

3. Add 2 fl oz of water per pound of cheese to the pan.

4. Microwave at full power for 3 minutes then use a rubber spatula to stir the cheese.

5. Return to microwave and heat until the cheese is completely melted and all water has been incorporated into the cheese (microwave strengths vary, please test yours for proper timing).

6. Once heated, carefully pour into soup container(s), use the spatula to scrap additional cheese out of the pan.

7. Tightly cover the containers, add a completed catering label and wrap in film.



Related Recipes:1. Cheesesteak Bar (LTO Catering)

LTO CATERING PREP

Equipment Needed:


Sharp Knife 1

Cutting Board 1

Electronic Scale 1

Measuring Cups or Spoons 1 Set

Amber Pan 1

Rubber Spatula 1

Soup Containers (Service) As Needed

Catering Labels, Completed (one per container) As Needed


Do not begin heating until all other items for the bar (bread, chips, plates, utensils, etc.) are ready and assembled (see Catering Cheesesteak Bar Recipe).

Step 7 – Add Completed Catering Label

CHEESESTEAK BAR: BEEF, ONION & PEPPER PREPPrep Time: 15 Minutes

Yield: As Needed



Ingredients Qty

Black Angus Roast Beef, Sliced (heat) 4 oz per Guest

CARAMELIZED ONIONS (heat) 1 oz per Guest

ROASTED TRI‐COLOR PEPPERS (heat) 0.5 oz per Guest

Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food. All produce must be washed according to Produce Handling Specifications. When using sharp knives or cutting tools, protective cut gloves MUST be worn.



Related Recipes:1. Cheesesteak Bar (LTO Catering) 3. Roasted Tri‐Color Peppers (PREP) 2. Meat, Sliced (PREP) 4. Caramelized Onions (PREP)


Equipment Needed:


Sharp Knife 1

Cutting Board 1

Electronic Scale 1

Sheet Pan (up to 3 lbs of Beef per Pan) As Needed

Portion Bags or Microwave Safe Containers (Onions & Peppers) As Needed

Tongs 1

Metal or Disposable Aluminum Half Pan(s) * w/Lids or Aluminum Foil As Needed

Catering Labels ,Completed (one per container) As Needed



2. Measure amount of sliced roast beef needed, finely chop and spread out on a sheet pan (see picture below).

3. Heat for 2 minutes in a pre‐heated 425° spud oven.

3. Measure amount of peppers and onions needed into separate portion bags or other microwave‐safe containers.

4. Microwave until peppers and onions reach 165° (microwave strengths vary, please test yours for proper timing).

5. Transfer the heated meat into a metal or disposable aluminum half pan and make indentations for the peppers and onions (see picture below).

6. Using tongs, add the hot peppers and onions in the indentations (see picture below).

7. Immediately cover with a lid or aluminum foil and add a completed catering label and a Catering Safety Instruction Label on the lid or foil.


Step 2 Step 5 Step 6

CHEESESTEAK BAR: CHICKEN, ONION & PEPPER PREPPrep Time: 15 Minutes

Yield: As Needed



Ingredients(ALL CAPS = Prep Items)

Qty

CHICKEN, SLICED (heat) 3 oz per Guest

CARAMELIZED ONIONS (heat) 1 oz per Guest

ROASTED TRI‐COLOR PEPPERS (heat) 0.5 oz per Guest

Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food. All produce must be washed according to Produce Handling Specifications. When using sharp knives or cutting tools, protective cut gloves MUST be worn.



Related Recipes:1. Cheesesteak Bar (LTO Catering) 3. Roasted Tri‐Color Peppers (PREP) 2. Chicken, Sliced (PREP) 4. Caramelized Onions (PREP)


Equipment Needed:


Sharp Knife 1

Cutting Board 1

Electronic Scale 1

Sheet Pan (up to 3 lbs of Beef per Pan) As Needed

Portion Bags or Microwave Safe Containers (Onions & Peppers) As Needed

Tongs 1

Metal or Disposable Aluminum Half Pan(s) * w/Lids or Aluminum Foil As Needed

Catering Labels ,Completed (one per container) As Needed



2. Measure amount of sliced chicken needed and heat in the MerryChef until 165 is reached.

3. Measure amount of peppers and onions needed into separate portion bags or other microwave‐safe containers.

4. Microwave until peppers and onions reach 165° (microwave strengths vary, please test yours for proper timing).

5. Transfer the heated meat into a metal or disposable aluminum half pan and make indentations for the peppers and onions.

6. Using tongs, add the hot peppers and onions in the indentations (see picture below).

7. Immediately cover with a lid or aluminum foil and add a completed catering label and a Catering Safety Instruction Label on the lid or foil.


Step 6

Beef Tips Collection (Serves 10‐12)

LEVEL 2 CATERING RECIPE



INGREDIENTS Per Collection SET UP SUPPLIES NEEDED Pot Roast, Drained & Cut into 1” Pieces HEAT 2 Whole Oval Plates 1 per Guest + 1 extra Gravy, Beef HEAT 16 fl oz ‐ Beef / 16 fl oz ‐ Mashed / 12 oz OTS Napkins 1 per Guest + 1 extra Mashed Potatoes 1 – 5lb Bag Cutlery Kits 1 per Guest + 1 extra Garden Salad for Collection 1 Tongs 2 (Salad & Beef) BUILDING SUPPLIES: Serving Spoons 2 (Gravy & Mashed Potatoes) 2 ½” Deep Half Pans w/Lids or Foil 4 Garbage Bag 1 per 25 Guests (per order) 8 oz Soup Cups w/ Lids (Dressings) 2 ADDITIONAL INFORMATION: 12 oz Soup Bowl 1/ Lid (Gravy) 1 Prep Time: 45 Min Collection Box with Lid 1 Shelf Life: 2 Hours Held Hot (at or above 165°) Completed Catering Labels (Name of Item) 4 CCP: Gloves, Temperature, Holding Catering Safety Instructions Labels 2 Approved Substitutions Can sub ladle for gravy spoon


Make and heat gravy according to Prep Procedures

Heat mashed potatoes to 165

Preheat oven to 325° Assemble all building & set up supplies.

Place utensils & napkins in a foil pan.

Prepare Garden Salad for Collections according to Catering Prep Recipe.

Cover, add Catering and Safety labels and place in a Collection box.

Add dressing to the pan with utensils.

Keep in cooler at or below 40° until delivery.

Open 2 bags of pot roast. Drain off liquid. Wearing a cut glove, covered by

disposable gloves, cut off excess fat, cut roasts into 1” x 1” pieces and place in a half pan.

Cover with foil/lid and bake for 25‐30 minutes or until beef reaches an internal temperature of 165° for 15 seconds.

Add 16 fl oz of hot gravy over the beef tips.

Cover, add Catering and Safety labels and place in the Collection box next to the salad pan.

Heat a full bag of mashed potatoes to 165° for 15 seconds and transfer to a half pan.

Use a gray 4 oz scoop to make a trench down the center and add 16 fl oz of hot gravy. Cover, add labels and place over the pan of beef tips.

Ladle an additional 12 fl oz of hot gravy into a soup bowl, cover tightly and wrap in film.

Add wrapped gravy to the pan with utensils, cover, label and place over the salad pan in the box.

Make sure completed catering labels are on all lids and Safety labels are on pasta and salad containers.

Place the oval platters over the pans as shown above.

Deliver immediately

French Quarter CollectionCatering Recipes Needed: French Quarter Sandwich Tray; Catering Chef Salad & Variety Tray Catering Collections



INGREDIENTS For 10‐12 Per Guest SET UP SUPPLIES NEEDED French Quarter Sandwich Tray 1 Tray 1 Whole Sandwich* Oval Plates & Small (Dessert) Plates 1 of Each per Guest + 1 Extra Catering Chef Salad 12 – Choose 2 Portions 1 – Choose 2 Portion Napkins 1 per Guest + 1 Extra Variety Tray 1 Whole 2 Pieces (Halves) Cutlery Kits 1 per Guest (+ 1 Extra Fork for Pickles) Pickle Spears 12 1 per Guest Spoons 1 per Olive Sal, Dressing & Crouton Bowl BUILDING SUPPLIES (see New Orleans Tray, Chef Salad & Variety Tray Catering Recipes for more):

Tongs 1 per Each Salad Bowl & Variety Tray Garbage Bag 1

Appropriately Sized Bowl w/ Lid As Needed for Pickles ADDITIONAL INFORMATION: * 2 Muffuletta Sections = 1 Whole Sandwich Prep Time: 30 Min Shelf Life: 4 Hours CCP: Gloves, Refrigeration Approved Substitutions: Any side can be subbed.

Any dessert tray can be subbed.


Assemble all building & set up supplies

Wearing gloves, place pickles in bowl, cover and keep in cooler below 41° until delivery

Put small loose items (plates, utensils, napkins & garbage bag) in a white paper bag

Make the Chef Salad according to the Catering Chef Salad recipe

Package croutons and dressing separately

Immediately place in a cooler below 41° F until delivery

Make a Variety Tray according to the Catering Variety Tray recipe

Tray can stay at room temperature until delivery

Make the French Quarter Sandwich Tray according to the catering and sandwich prep recipes & label

Immediately place in a cooler below 41° F until ready to deliver

When ready to deliver, gather sandwich tray, salad, dressing,

croutons, variety tray and all set up supplies.

The temperature of all delivered items must be below 40°

French Quarter Sandwich Tray (See Sandwich Tray Sides if Guest orders additional sides / Make 2 – 16” Trays to Equal Large Tray) CATERING RECIPE‐ SANDWICH TRAYS



2INGREDIENTS Per Person Regular Large SET UP SUPPLIES NEEDED Harvest Chicken Salad (Croissant)

2 Pieces / Guest

2 Whole 4 Whole Oval Plates 1 per Guest + 1 extra Whole Muffuletta (cut in 6 wedges)* 1 Whole 2 Whole Napkins 1 per Guest + 1 extra Horseradish Roast Beef (White Baguette) 2 – 12” 4 – 12” Cutlery Kits 1 per Guest + 1 extra Olive Salad – 5 oz Plastic Cup 1 per Tray 1 2 Bags: Box Lunch, Lg To Go & Sm White 1 each (see Step 5) Individual Lays (not served w/Collections) 1 Bag per Guest Spoon (Olive Salad) & Fork (Pickles) 1 each Pickle Spears 1 per Guest Garbage Bag 1 per 25 Guests (per order) Optional: Leaf Lettuce to Line Outer Tray Coverage ADDITONAL INFORMATION: BUILDING SUPPLIES: Prep Time: 30 Min Logo Paper (only 1 sheet if using lettuce)

As Needed

3 6 Shelf Life: 4 Hours Catering Tray w/ Lid 1 – 16” 2 – 16” CCP: Refrigeration, Gloves Completed Catering Labels (Name of Item) 1 2 Approved Substitutions: Bulk Chips = 1 bag/per 10 guests Appropriately Sized Bowl w/ Lid (pickles) 1 1 5 oz Plastic Cups w/Lids (olive sal & middle) 2 4




Put plates, utensils, napkins & a garbage bag in a white paper bag

Put chips in a large To Go bag Place the catering sticker on the lid Line tray with logo paper or logo

paper and washed, dried and trimmed leaf lettuce (trim off brown and core, place as shown in picture above)

Wearing gloves, make sandwiches according to Sandwich & Catering Prep recipes – toast croissants and muffuletta bread, DO NOT toast baguettes, sauces are on the sandwiches. ALL SERVED COLD.

Place a covered 5 oz cup of olive salad on an empty upside down cup in the center of the tray.

Place one Harvest Chicken Salad half in each corner.

Still wearing gloves, place roast beef sections back to back and place on the tray extending out from the olive salad (see picture above).

Still wearing gloves, place the 6 Muffuletta sections standing up on their sides next to each section of roast beef sandwiches (see picture above)

Put the lid on the tray, make sure logo sticker is in the center of the cover

Keep in the cooler below 41° until ready to deliver When ready to deliver, put containers with pickles in the

bottom of a Box Lunch bag, add the Large To Go Bag (chips) and White Bag (plates, utensils, napkins and garbage bag).

New York CollectionCatering Recipes Needed: New York Sandwich Tray; Sandwich Tray Sides Catering Collections



INGREDIENTS For 10‐12 Per Guest SET UP SUPPLIES NEEDED New York Sandwich Tray 1 Tray 1 Whole Sandwich Oval Plates 1 of Each per Guest + 1 Extra Pasta Salad 1 Lg (48 oz) To Go Bowl 1 ‐ 4 oz Scoop Cutlery Kits 1 of Each per Guest + 1 Extra Pickle Spears 12 1 per Guest Napkins 1 per Guest + 1 Extra Optional: Strawberry Cheesecake 1 Whole 1 Slice per Guest Serving Spoons (Sides) & Fork (Pickles) 1 per Side Bowl / Pickle Bowl Strawberries 6 oz Quartered 1 Whole per Guest Garbage Bag 1 Strawberry Purée 6 fl oz 1 fl oz per Guest If Cake Ordered: Cake Server (source locally) 1 (not needed if sending slices) BUILDING SUPPLIES (see NY Tray & Sandwich Sides Catering Recipes for more): Small (Dessert) Plates & Extra (Dessert) Fork 1 of Each per Guest + 1 Extra Appropriately Sized Bowls w/ Lid As Needed for Sides ADDITIONAL INFORMATION: Appropriately Sized Bowls w/ Lid As Needed for Pickles Prep Time: 30 Min Completed Catering Labels (Name of Item) 1 per Container Shelf Life: 4 Hours If Cake Added: Sm Catering Salad Bowl 1 per Whole Cake (not needed if by the slice) CCP: Gloves, Refrigeration or Large Lined Black To Go Boxes 1 per Cake Slice Approved Substitutions: Any side can be subbed. 2 oz Portion Cups w/Lids 1 per Cake Slice

STEP 1 STEP 2 STEP 3 STEP 4 OPTIONAL




See Catering Sandwich Side Recipe for detailed instructions.

Fill a large salad bowl with pasta salad and label

OR

Portion 4 oz of pasta salad per guest into appropriately sized container(s) and label


Make the New York Sandwich Tray according to the catering and sandwich prep recipes & label


When ready to deliver, gather sandwich tray, cake, pasta salad and all set up

supplies.

The temperature of all delivered items must be

below 41°

Place WHOLE cake in an upside down catering salad bowl

Add strawberries over the cake Add Strawberry Purée over the dessert

Cover tightly and add the label OR

Package individual cake slices in a large lined To Go box

Add strawberry and the 2 oz portion cup of purée

Place in a cooler unless ready to deliver

New York Sandwich Tray (See Sandwich Tray Sides if Guest orders additional sides / Make 2 – 16” Trays to Equal Large Tray) CATERING RECIPE‐ SANDWICH TRAYS



INGREDIENTS Per Person Regular Large SET UP SUPPLIES NEEDED New Yorker (catering = ½ meat, not toasted)

1 Sandwich per Guest

2 Whole 4 Whole Oval Plates 1 per Guest + 1 extra The Italian 1.5 ‐ 12” 3 ‐ 12” Napkins 1 per Guest + 1 extra BF Ham & Swiss (COLD on MG Baguette) 1 ‐ 12” 2 ‐ 12” Cutlery Kits 1 per Guest + 1 extra Italian Chopped Salad Wrap 2 Whole 4 Whole Bags: Box Lunch, Lg To Go & Sm White 1 each (see Step 5) Spicy Brown Mustard (5 oz Cup) 1 per Tray 1 2 Knife (Mustard) Fork (Pickles) 1 each Individual Lays (not served w/ Collections) 1 Bag per Guest Garbage Bag 1 per 25 Guests (per order) Pickle Spears 1 per Guest ADDITONAL INFORMATION: Optional: Leaf Lettuce to Line Outer Tray Coverage Prep Time: 30 Min BUILDING SUPPLIES: Shelf Life: 4 Hours Logo Paper (only 1 sheet if using lettuce)

As Needed

3 6 CCP: Refrigeration, Gloves Catering Tray w/ Lid 1 – 16” 2 – 16” Approved Substitutions: Bulk Chips = 1 bag/per 10 guests Completed Catering Labels (Name of Item) 1 2 Appropriately Sized Bowl w/ Lid (pickles) 1 1 5 oz Plastic Cup w/ Lid (MST & middle) 2 4






paper and washed, dried and trimmed leaf lettuce (trim off brown and core, place as shown in picture)

Wearing gloves, make sandwiches according to Sandwich & Catering Prep recipes. ALL SERVED COLD. DO NOT toast rye or baguettes, New Yorker meat portion = ½ menu portion, sauces are on the sandwiches

Place one covered 5 oz cup of MST on an empty upside down cup in the center of the tray.

Place one New Yorker half at the top and a second half at the bottom of the tray.

Still wearing gloves, place a half Italian and a half Ham & Swiss between the New Yorker halves and the MST cup.

Add a half wrap to the left and right of the MST.

Place an Italian and a Ham & Swiss section next to the wrap sections.

Place New Yorkers crust down next to the wraps (as shown in the picture).

Still wearing gloves, carefully add the remaining wrap halves and fill in with the remaining Italians and Ham & Swiss.


Keep in the cooler below 41° until ready to deliver When ready to deliver, put containers with pickles in the bottom of a Box Lunch bag, add the Large To Go Bag

(chips) and White Bag (plates, utensils, napkins and garbage

bag).

CATERING SOUTHWEST CHICKEN

1. Spread guacamole evenly over the bottom piece of the baguette.

2. Add the sliced chicken over the guacamole. Make sure meat covers the baguette.

3. Place the corn relish evenly over the chicken.

4. Cut cheese in half and add over the corn relish.

5. Place the tomato slices over the cheese, then add the leaf lettuce.

6. Drizzle the chipotle ranch over the leaf lettuce and place the top on the sandwich.

7. Place 4 frilled toothpicks in the sandwich.

8. Using a sharp knife, carefully cut into 4 equal sized pieces.



One Size

White Baguette (not heated) 1 – 12” Loaf

Guacamole (cold) 2 fl oz (4T)

CHICKEN, SLICED (cold) 6 oz

Corn Relish (cold) 4 – Purple(4 oz)

Pepper‐Jack (cold) 4 Slices

TOMATO, SLICED (cold) 4 Slices

Leaf Lettuce (cold) Coverage

Chipotle Ranch (cold) 2 fl oz (2T)


Related Recipes – found on inFoRM us in the (FILE) listed:1. Chicken, Sliced (PREP) 3. Tomato, Sliced (PREP)2. Catering New Yorker Tray (CATERING SANDWICHES)


Steps 6 & 7

Catering PrepSandwiches, Sandwich Wraps & Trays




CATERING BLACK FOREST HAM & SWISS

1. Place cold ham on the bottom piece of the baguette. Make sure the meat covers the baguette.

2. Cut Swiss slices in half and add over the ham.

3. Place the pickle slices evenly over Swiss.

4. Place the tomato slices over the pickles, then add the leaf lettuce.

5. Drizzle yellow mustard over the leaf lettuce and place the top on the sandwich.


7. Using a sharp knife, carefully cut into four equal sized pieces.



One Size

Multigrain Baguette (not heated) 1 – 12” Loaf

HAM, SLICED (cold) 8 oz

Swiss (cold) 4 Slices

Pickle Slices (cold) 8 Each



Yellow Mustard (cold) 2 fl oz (4T)


Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP) 2. Ham, Sliced (PREP) 3. Catering New York Tray (CATERING SANDWICHES)


Steps 6 & 7



HACCP INFORMATION IS IN BOLDHOT FOODS MUST BE KEPT ABOVE 165°


CATERING NEW YORKER

1. Using a rubber spatula, spread a thin layer of spicy brown mustard on the bottom slice of rye.

2. Place cold pastrami evenly over the mustard. Make sure the meat covers the bread.

3. Place cold corned beef over the pastrami.

4. Place the Swiss over the corned beef.

5. Using a sharp knife, carefully cut in half diagonally corner to corner.



One Size

Rye (not heated) 2 Slices

Spicy Brown Mustard (cold) 0.5 fl oz (1T)

Pastrami (cold) 2.5 oz

Corned Beef (cold) 2.5 oz

Swiss (cold) 2 Slices


Related Recipes – found on inFoRM us in the (FILE) listed:1. Pastrami, Sliced (PREP)2. Corned Beef, Sliced (PREP) 3. Catering New Yorker Tray (CATERING SANDWICHES)






CATERING PEPPER‐JACK TURKEY

1. Place cold turkey on the bottom piece of the baguette. Make sure the meat covers the baguette.

2. Fold the bacon strips into “V” shapes and place over the turkey.

3. Cut the cheese slices in half and add over the bacon.

4. Place the tomato slices over the cheese, then add the leaf lettuce.

5. Drizzle honey mustard over the leaf lettuce and place the top on the sandwich.


7. Using a sharp knife, carefully cut into four equal sized pieces.



One Size

Multigrain Baguette (not heated) 1 – 12” Loaf

TURKEY, SLICED (cold) 8 oz

BACON, CRISP 4 Slices

Pepper‐Jack (cold) 4 Slices



Honey Mustard (cold) 2 fl oz (4T)


Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP) 2. Ham, Sliced (PREP) 3. Catering New York Tray (CATERING SANDWICHES)


Steps 6 & 7





Savannah CollectionCatering Recipes Needed: Salad Wrap Tray; Sandwich Tray Sides Catering Collections



INGREDIENTS For 10‐12 Per Guest SET UP SUPPLIES NEEDED Salad Wrap Tray 1 Tray 1 Whole Sandwich Oval Plates 1 of Each per Guest + 1 Extra Coleslaw 1 Sm (18 oz) To Go Bowl ½ ‐ 4 oz Scoop Cutlery Kits 1 of Each per Guest + 1 Extra Potato Salad 1 Sm (18 oz) To Go Bowl ½ ‐ 4 oz Scoop Napkins 1 per Guest + 1 Extra Pickle Spears 12 1 per Guest Serving Spoons (Sides) & Fork (Pickles) 1 per Side Dish Bowl / Pickle Bowl Optional: Chocolate Lovin’ Spooncake 1 Whole 1 Slice per Guest Garbage Bag 1 BUILDING SUPPLIES (see Wrap Tray & Sandwich Sides Catering Recipes for more): If Cake Ordered: Cake Server (source locally) 1 (not needed if sending slices) Appropriately Sized Bowls w/Lids As Needed for Pickles Small (Dessert) Plates & Extra (Dessert) Fork 1 of Each per Guest + 1 Extra Appropriately Sized Bowl w/Lid As Needed for Sides ADDITIONAL INFORMATION: Completed Catering Labels (Name of Item) 1 per Container Prep Time: 30 Min If Cake Added: Sm Catering Salad Bowl 1 per Whole Cake (not needed if by the slice) Shelf Life: 4 Hours or Large Lined Black To Go Boxes 1 per Cake Slice CCP: Gloves, Refrigeration Approved Substitutions: Any side can be subbed.

STEP 1 STEP 2 STEP 3 STEP 4 OPTIONAL




See Catering Sandwich Side Recipe for detailed instructions.

Fill a small salad bowl with coleslaw and label

Fill a second small salad bowl with potato salad and label

OR

Portion 2 oz of each side (coleslaw and potato salad) into appropriately sized containers and label


Make a Salad Wrap Tray according to the catering recipe & label

Immediately place covered items in a cooler below 41° F until ready to deliver

When ready to deliver, gather wrap tray, cake, coleslaw, potato salad

and all set up supplies.

The temperature of all delivered items must be below

41°

If Cake is Added: Place WHOLE cakes in an upside down catering salad bowl, remove paper dividers & label

OR Package individual cake slices in a large lined To Go box


Southwest CollectionCatering Recipes Needed: Southwest Sandwich Tray; Catering SW Salad & Sweets Tray Catering Collections



INGREDIENTS For 10‐12 Per Guest SET UP SUPPLIES NEEDED Southwest Sandwich Tray 1 Tray 1 Whole Sandwich Oval Plates & Small Plates 1 of Each per Guest + 1 Extra Catering SW Salad 12 – Choose 2 Portions 1 – Choose 2 Portion Napkins 1 per Guest + 1 Extra Sweets Tray 1 Whole 2 Pieces Cutlery Kits 1 per Guest (+ 1 Extra Fork for Pickles) Salsa (source locally / mild or med) 1 Small (18 oz) Salad Bowl 2 fl oz Spoons 1 per Relish, Dressing, Salsa & Crouton Container Pickle Spears 12 1 per Guest Tongs 1 per Each Salad & Chip Bowl & Sweets Tray BUILDING SUPPLIES (see SW Sandwich Tray, SW Salad & Sweets Tray Catering Recipes for more):

Garbage Bag 1 ADDITIONAL INFORMATION:

Appropriately Sized Bowl w/ Lid As Needed for Salsa Prep Time: 30 Min Appropriately Sized Bowl w/ Lid As Needed for Pickles Shelf Life: 4 Hours CCP: Gloves, Refrigeration Approved Substitutions: Any side can be subbed.

Any dessert tray can be subbed.





Package the salsa (sourced locally, mild to medium, not hot) in an appropriately sized container.

Make the Southwest Salad according to the Catering SW Salad recipe

Package tortilla chips, guacamole and dressing separately


Make a Sweets Tray according to the Catering Sweets Tray recipe

Place in a cooler below 41° F until ready to deliver

Make the Southwest Sandwich Tray according to the catering and sandwich prep recipes & label


When ready to deliver, gather sandwich tray, salad, dressing, chips, guacamole, salad, sweets tray and all

set up supplies.

The temperature of all delivered items must be below 41°

Southwest Sandwich Tray (See Sandwich Tray Sides if Guest orders additional sides / Make 2 – 16” Trays to Equal Large Tray) CATERING RECIPE‐ SANDWICH TRAYS



INGREDIENTS Per Person Regular Large SET UP SUPPLIES NEEDED Southwest Chicken (White Baguette)

1 – 6” Sandwich per Guest

2 – 12” 3 – 12” Oval Plates 1 per Guest + 1 extra Pepper‐Jack Turkey (Multigrain Baguette) 1 – 6” 1 – 12” Napkins 1 per Guest + 1 extra Southwest Turkey (Multigrain Baguette) 1 – 12” 2 – 12” Cutlery Kits 1 per Guest + 1 extra Veggie Club Wrap 3 Whole 6 Whole Bags: Box Lunch, Lg To Go & Sm White 1 each (see Step 5) Corn Relish – 5 oz Plastic Cup 1 per Tray 1 2 Spoon (Olive Salad) & Fork (Pickles) 1 each Individual Lays (not served w/Collections) 1 per Guest Garbage Bag 1 per 25 Guests (per order) Pickle Spears 1 per Guest ADDITONAL INFORMATION: Optional: Leaf Lettuce to Line Outer Tray Coverage Prep Time: 30 Min BUILDING SUPPLIES: Shelf Life: 4 Hours Logo Paper (only 1 sheet if using lettuce)

As Needed

3 6 CCP: Refrigeration, Gloves Catering Tray w/ Lid 1 – 16” 2 – 16” Approved Substitutions: Bulk Chips = 1 bag/per 10 guests Completed Catering Labels (Name of Item) 1 2 5 oz Plastic Cups w/Lids (relish & middle) 2 4 Appropriately Sized Bowl w/ Lid (pickles) 1 1






paper and washed, dried and trimmed leaf lettuce (trim off brown and core, place as shown in picture above)

Wearing gloves, make sandwiches according to the Catering Prep recipes. Sauces are on the sandwiches. DO NOT TOAST BAGUETTES. ALL SERVED COLD.

Place one covered 5 oz cup of corn relish on an empty upside down cup in the center of the tray.

Place 4 SW Chicken sections around the cup.

Still wearing gloves, place wrap halves between the SW Chickens.

Add a SW Turkey at the 6 & 12 o’clock positions.

Add a SW Chicken section on each side of the bottom 2 SW Turkeys.

Add a SW Chicken and Pepper‐jack Turkey section on either side of the top SW Chicken.

Still wearing gloves, add the remaining baguette sandwiches as shown in the photo above.

Carefully place remaining wrap sections at the 3 & 9 o’clock positions.


Keep in the cooler below 41° until ready to deliver When ready to deliver, put containers with pickles in the bottom of a Box Lunch bag, add the Large To Go Bag

(chips) and White Bag (plates, utensils, napkins and garbage

bag).

level two catering recipe book · 2017. 3. 17. · 27. catering pepper-jack turkey 28. savannah...

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