Avocado Gazpacho Ingredients avocado cucumber cilantro (fresh) red onion (chopped) garlic (minced) green chili lime juice (fresh) salt Total Cost Cost per Serving
Original Yield (4 servings) 4 large 2 cups 1.25 cups
Forecasted Yield (200 servings) Item Cost Cost 150 large $0.29/oz. * 600 oz. $174.00 100 cups $21.40/case * 1 case $21.40 10 cups $0.66/cup * 10 cups $6.58
3 Tbsp. 2 cloves 0.5 small 3 Tbsp. to taste
8 cups 25 cloves 8 small 4 cups
Ingredients 2 C water 3 C or 3 large avocados 2 C cubed cucumbers 1 C fresh cilantro 3 T finely chopped red onion 2 cloves fresh garlic minced ½ small green chili, plus more to taste 3 T fresh lime juice 1-1½ t sea salt Directions 1. Place all ingredients in your blender and puree until smooth. 2. Flavor to taste and chill before serving.
$1.79/lb. * 4lbs $0.18/oz. * 4.16 oz. $2.78/lb. * 0.5 lbs. $0.62/cup * 4 cups $0.02/oz.
$7.16 $0.75 $1.39 $2.48 $213.76 $1.07
Spanish Chicken in Garlic Sauce Ingredients
Original Yield (8 servings = ½ thigh pp.) 4 thighs
Forecasted Yield (160 servings) 72 thighs
garlic (squashed, peeled) dried thyme
4 cloves
25 cloves
½ tsp.
3.3 Tbsp.
Amoroso sherry
6 oz.
120 oz.
salt pepper olive oil Total Cost Cost per Serving
to taste to taste
chicken
Ingredients 4 chicken legs 4 cloves garlic squashed and peeled 3-4 sprigs fresh thyme 6 oz. glass of Amoroso Sherry Directions 1. Season chicken pieces with salt and pepper then brown on grill or skillet until golden all over and remove. 2. Bake the chicken at 350 F for 30-35 minutes or until internal temperature reaches 165 F. 3. Meanwhile, heat a skillet and add the garlic and thyme. 4. Pour over the sherry and bring to the boil, cooking for a few minutes. 5. Remove the chicken from the oven and pour sauce over.
Item Cost
$2.62/lb. * 22.5 lbs. $0.18/oz. * 4.16 oz. $1.26/oz. * 1.65 oz. $0.17/oz. * 120 oz. $0.02/oz. $0.65/oz. $0.59/oz.
Cost
$58.95 $0.75 $2.08 $20.40 $82.18 $0.51
Pescado en Salsa Verde-Fish w/ Clams in Green Sauce Ingredients white fish filet clams yellow onion parsley white wine garlic flour olive oil Total Cost Cost per Serving
Original Yield (4 servings) 1 lb. 20 clams 1 onion 1 cup 1 cup 0.25 cup 1 Tbsp.
Forecasted Yield (60 servings) 20 lb. 60 clams 15 onions 10 cups 15 cups 25 cloves 5 Tbsp.
Ingredients 1 lb. white fish fillet 16-24 clams (4-6 per person) 1 yellow onion 1 C chopped parsley, chopped 1 C white wine Âź C garlic, chopped 1 T flour Olive oil Directions 1. Pre-cooking: Scrub clams and leave soaking in icy water until ready to cook; Chop up onion, garlic and parsley in small pieces. 2. In a deep pan put olive oil and once warm stir in your finely chopped onion, once it is getting brown you will want to add the garlic and the parsley, at this point you will add the Tbsp. of flour and mix well. 3. Add your clams and stir consistently for a couple minutes then add your white wine. 4. Once the clams have opened add 1 cup of water to the pan and bring to boil. 5. Discard any clams that haven't opened. 6. Add the fish, which will be done in about 1015 minutes. 7. Add a bit more white wine before serving.
Item Cost
Cost
$4.21/lb. * 20 lbs. $23.30/lb. * 3 lbs. $0.49/lb. * 5 lb. $0.64/cup * 10 cups $5.05/gallon * 0.94 gallons $0.18/oz. * 4.16 oz. $0.02/oz. * 2.5 oz. $0.59/oz.
$84.20 $69.90 $2.45 $6.38 $4.73 $0.75 $0.05 $169.46 $2.81
Spanish Style Meatballs Ingredients
ground beef ground chorizo garlic (minced, divided) green onions (trimmed, cut into small pieces) fresh parsley (chopped) cumin (ground) paprika salt black pepper (ground) egg parmesan cheese bread crumbs olive oil Total Cost (meatballs)
Original Forecasted Yield Yield (12 (240 servings) servings) Meatballs .5 pound 30 pounds .5 pound 10 pounds 4 cloves 25 cloves 4 onions 24 onions 1 Tbsp. .5 tsp. .25 tsp. .25 tsp. .25 tsp. 1 egg 2 Tbsp.
1.25 cups 10 tsp. 5 tsp. 5 tsp. 5 tsp. 20 eggs 2.5 cups
.25 cup .5 Tbsp.
5 cups 10 Tbsp. Sauce 1.25 cups 40 cloves 24 onions
olive oil garlic (minced) green onions (trimmed, cut into small pieces) red wine
1 Tbsp. 2 cloves 2 onions 1 cup
20 cups
beef broth tomato sauce
1 cup 15 oz.
20 cups 300 oz.
salt cumin (ground) paprika black pepper (ground) red pepper flakes cherry preserves
.5 tsp. .25 tsp. .5 tsp. .25 tsp. .25 tsp. 1.5 Tbsp.
10 tsp. 5 tsp. 10 tsp. 5 tsp. 5 tsp. 30 Tbsp.
Total Cost (sauce) Cost per Serving
Item Cost
Cost
$2.97/lb. * 30 lbs. $2.74/lb. * 10 lbs. $0.18/oz. * 4.16 oz. $7.39/case * 1 case
$89.16 $27.44 $0.75 $7.39
$0.64 * 1.25 cups $2.40/oz. * 1.12 $0.40/oz. * 0.28/oz. $0.02/oz. * 0.83 oz. $0.65/oz. * 0.83 oz. $0.90/lb. * 2 lbs. $4.25/lb. * 0.625 lbs. $2.03/lb. * 3 lbs. $0.59/oz. * 5 oz.
$0.80 $2.69 $0.11 $0.02 $0.54 $1.81 $2.66
$0.59/oz. * 10 oz. $0.18/oz. * 6.66 oz. $7.39/case * 1 case
$5.90 $1.20 $7.39
$6.52/gallon * 1.25 gallons $0.04/oz. * 160 oz. $4.53/#10 can * 3 cans $0.02/oz. * 1.67 oz. $2.40/oz. * 0.28 oz. $0.40/oz. * 0.56/oz. $0.65/oz. * 0.83/oz.
$8.15
$13.17/#10 can * 0.14 can
$1.84
$6.10 $2.95 $142.42
$6.40 $13.59 $0.03 $0.67 $0.22 $0.54
$45.93 $1.57
Ingredients ½ lb. ground beef ½ lb. ground chorizo 4 garlic cloves, minced, divided 4 green onions, ends trimmed, cut into small pieces 1 T fresh parsley, chopped ½ t ground cumin ½ t paprika ¼ t salt ¼ t ground black pepper 1 egg 2 T Parmesan cheese ¼ cup breadcrumbs ½ T olive oil Sauce 1 tablespoon olive oil 2 garlic cloves, minced 2 green onions, ends trimmed, cut into small pieces 1 C red wine 1 C beef broth 1, 15-ounce can tomato sauce ½ t salt ¼ t cumin ½ t paprika ¼ t ground black pepper ¼ t red pepper flakes 1-1/2 T cherry preserves 1 bay leaf Directions Meatballs 1. Line a baking sheet with waxed paper and set it aside. 2. Add the chorizo and beef to a large bowl. Use a wooden spoon to break up the meat to help mix it together. 3. Add the garlic, onions, and parsley to the mixture along with the cumin, paprika, salt, and black pepper. Use the spoon to mix all the ingredients together as best as possible. If you prefer, use your hands to mix the ingredients together. 4. Add the egg and Parmesan cheese to the mixture and stir to combine. 5. Add the breadcrumbs and stir to incorporate. This will help to absorb some of the liquid in the mixture. 6. Pinch off 2-inch pieces from the mixture and roll each into individual meatballs. 7. Place the meatballs on the lined baking sheet, then refrigerate for about 30 minutes. 8. Add the olive oil to a Dutch oven over medium heat. When hot, add the meatballs (you may need to work in batches) to brown them, stirring to get all sides, for about 4 minutes.
Sauce 1. 2.
3. 4. 5.
Add oil to the pan over medium heat. When hot, add the garlic and onion. Cook for a minute or so. Add the wine, beef broth, and tomato sauce. Stir and cook for a minute or so, then add the salt, cumin, paprika, and ground black pepper to the mixture. Stir and cook for a few minutes. Add the red pepper flakes, cherry preserves, and bay leaf. Lower the heat to simmer. Add the meatballs and cook for about 20 minutes. Remove and discard the bay leaf. Add the sauce and the meatballs to a serving bowl and serve warm.
Summer Vegetable Paella Ingredients
heirloom tomatoes (seeded, cut into wedges) salt olive oil garlic (minced) orange bell pepper (seeded, thinly sliced) yellow bell pepper (seeded, thinly sliced) zucchini string beans saffron smoked paprika Arborio rice vegetable broth Total Cost Cost per Serving
Original Yield (4 servings) 1 pound
Forecasted Yield (60 servings) 10 pound
to taste 0.25 cups 3 cloves 1 pepper
1 cup 45 cloves 15 peppers
1 pepper
15 peppers
1 zucchini
15 zucchinis
1 pound 1 pinch 2 tsp. 2 cups 4 cups
15 pounds 15 pinches 10 Tbsp. 20 cups 0.5 lb. base
Ingredients 1 lb. small heirloom tomatoes, seeded and cut into wedges salt, to taste Âź cup olive oil 3 large garlic cloves, minced 1 orange bell pepper, seeded and thinly sliced 1 yellow bell pepper, seeded and thinly sliced 1 zucchini, quartered lengthwise and sliced horizontally 1 lb. string beans, trimmed and cut into 1-inch lengths pinch of saffron 2 tsp. smoked paprika 2 cups Arborio rice 4 cups vegetable broth
Item Cost
Cost
$2.21/lb. * 10 lbs.
$22.10
$0.02/oz. $0.59/oz. * 8 oz. $0.18/oz. * 7.5 oz. $29.08/bushel * 0.25 bushel $21.50/bushel * 0.25 bushel $11.99/bushel * 0.25 bushel $0.79/lb. * 15 lbs. $63.00/oz * 0.195 oz $0.40/oz. * 1.67 oz. $1.98/lb. * 8 lbs. $5.92/lb. * 0.5 lbs.
$4.72 $1.38 $7.27 $5.38 $2.99 $11.92 $12.29 $0.67 $15.84 $2.96 $87.52 $1.27
Directions 1. Heat oven to 450. 2. Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared. 3. In a large oven-safe pot, heat the olive oil over medium heat. Add the garlic to the pot and sautĂŠ for 30 seconds, or until fragrant. 4. Add the bell peppers, zucchini, and string beans to the pot, along with a pinch of salt. SautĂŠ for 5-6 minutes, or until starting to become tender. Add the saffron, paprika, and rice to the pot. SautĂŠ for a minute and then add 1 tsp. salt and vegetable broth to the pot, plus more water to cover, as necessary. Bring to a boil and let cook for 3 minutes. 5. Top with the tomato slices and then place in the oven. Cook for 20 minutes. Turn the heat off on the oven and let sit in the still-hot oven for 15 more minutes. 6. Stir to combine and season to taste with salt and black pepper. Serve warm.
Artichokes al Ajillo Ingredients
extra virgin olive oil earth balance spread garlic cherry tomatoes (halved) dry white wine artichoke hearts (frozen) Total Cost Cost per Serving
Original Yield (4 servings) 0.5 cup 2 Tbsp. 10 cloves 10 tomatoes
Forecasted Yield (80 servings) 1 cup 2.5 cups 50 cloves 100 tomatoes
2 Tbsp.
2.5 cups
2 cups
40 cups
Ingredients ½ C virgin olive oil 2 T non-dairy spread like Earth Balance 1 bulb garlic, peeled and minced 10 cherry tomatoes cut in half 2 T dry white wine 1 can or 1 package of artichoke hearts (about 2 cups) Freshly cracked pepper Sea salt Directions 1. Add olive oil and non-dairy spread into a skillet and turn heat to medium. 2. Add garlic and cook stirring often for 2 minutes. If garlic is turning brown too quickly turn heat to low. 3. Add tomatoes and cook stirring for 2 minutes 4. Add wine and cook down for 2 minutes 5. Add artichoke hearts and cook for 5 minutes. 6. Add pepper and salt to taste. 7. Garnish with rosemary sprig (optional).
Item Cost
Cost
$0.59/oz. * 8 oz. $1.41/lb. * 1.5 lbs. $0.18/oz. * 8.33 oz. $1.48/lb. * 3.5 lbs.
$4.72 $2.11 $1.50 $5.18
$5.05/gallon * 0.16 gallons $0.10/oz. * 320 oz.
$0.79 $32.00 $46.30 $0.58
Catalan Spinach Ingredients
Original Yield (4 servings) spinach 2 bunches olive oil 2 Tbsp. garlic 1 clove dark/golden raisins 0.33 cup pine nuts 0.33 cup pepper to taste salt to taste Total Cost Cost per Serving
Forecasted Yield (80 servings) 20 lbs. 2.0 cups 20 cloves 6.6 cups 6 cups
Ingredients 2 bunches spinach, stems removed, leaves steamed then chopped 2 T olive oil 1 large garlic clove, sliced 1/3 C dark or golden raisins 1/3 C pine nuts Salt and freshly milled pepper Directions 1. Warm the oil with the garlic in a wide skillet over medium heat. When garlic is golden, remove to plate. 2. Add raisins and pine nuts to pan and cook until raisins are plumped and pine nuts golden. 3. Add spinach and garlic and cook until heated through. 4. Season with salt and pepper to taste.
Item Cost
Cost
$6.73/lb. * $20 lbs. $0.59/oz. * 16 oz. $0.18/oz. * 3.33 oz. $0.11/oz. * 52.8 oz. $1.13/oz. * 48 oz. $0.65/oz. $0.02/oz.
$134.60 $9.44 $0.06 $5.81 $53.76 $203.67 $2.55
Spicy Spanish Paprika-Roasted Chickpeas Ingredients
Original Yield (16 servings) chickpeas (canned) 30 oz. olive oil 2 Tbsp. Spanish paprika 2 tsp. cumin (ground) 0.5 tsp. salt 0.5 tsp. rosemary (dried) 1 tsp. Total Cost Cost per Serving
Forecasted Yield (128 servings) 408 oz. 2 cups 1.5 cups 8 tsp. 8 tsp. 5T
Ingredients 2 15-ounce cans chickpeas, rinsed and drained 2 T olive oil 2 t Spanish paprika ½ t ground cumin ½ t salt 1 t dried rosemary Freshly ground black pepper to taste Directions 1. Preheat the oven to 450°F. 2. Toss chickpeas, olive oil, and spices in a bowl to coat. 3. Place chickpeas in a single layer on a baking sheet. 4. Cook for 15 minutes, or until crispy.
Item Cost
Cost
$19.44/#10 can * 4 cans $0.59/oz. * 16 oz. $0.41/oz. * 2 oz. $2.40/oz. * 0.44 $0.02/oz * 1.33 oz. $1.29/oz. * 0.83 oz.
$77.76 $9.44 $0.82 $1.07 $0.03 $1.08 $90.20 $0.70
Tortilla Espanola Recipe Ingredients
yellow onion medium potatoes (peeled) large eggs olive oil salt Total Cost Cost per Serving
Original Yield (12 servings) 1 onion 7 potatoes
Forecasted Yield (120 servings) 10 onion 60 potatoes
6 eggs 2 tablespoons to taste
60 eggs 1.25 cups
Ingredients 1 whole yellow onion, sliced 6-7 medium potatoes, peeled 5-6 large eggs, beaten 2 tablespoons olive oil Salt to taste Directions 1. Peel and slice onion 1/4" thick by hand or with a mandolin. 2. Slice potatoes 1/8" thick by hand or with a mandolin. To prevent the potatoes from turning brown, place them in a large bowl of ice cold water as you slice them until all potatoes are sliced. Drain. Toss with onion and salt to taste. 3. Steam sliced potatoes for 5-6 minutes. 4. Add olive oil to skillet and caramelize onions. 5. Toss cooled potatoes and onions in egg mixture and pour in well sprayed pan. 6. Bake at 350 F for 25-30 minutes. Let sit for 5 minutes and flip onto serving platter.
Item Cost
Cost
$0.49/lb. * 3 lb. $0.14/potato * 60 potatoes $0.90/lb. * 6 lbs. $0.59/oz. * 12 oz. $0.02/oz.
$1.47 $8.47 $5.42 $7.08 $22.44 $0.19
Orange Cake Ingredients cream cheese biscuits butter sugar orange juice mandarins Total Cost Cost per Serving
Original Yield (8 servings) 25 oz. 6 biscuits 2 oz. 2 oz. 3 fluid oz. 10 oz.
Forecasted Yield (96 servings) 300 oz. 72 biscuits 24 oz. 32 oz. 34 fluid oz. 102 oz.
Ingredients 25 oz. cream cheese 6 oz. biscuits 2 oz. butter 2 oz. of sugar 3 fl. oz orange juice 10 oz. of mandarins or preserved oranges Chocolate shavings (optional) Directions 1. Smash up the biscuits and mix them with the melted butter. 2. Put the mixture in a loose-bottomed tin greased with butter and put it in the fridge for 15 minutes. 3. In a separate bowl, beat the cheese, the sugar and the orange juice until you get an even mixture. 4. Pour this mixture into the tin and put it back into the fridge for four hours. 5. Decorate the cake with pieces of mandarin and chocolate shavings.
Item Cost
Cost
$0.54/lb. * 18.75 lbs. $0.15/biscuit * 72 biscuits $1.41/lb. * 1.5 lbs. $0.63/lb. * 2 lbs. $0.05/oz. * 34 oz. $5.49/#10 can * 1 can
$10.17 $10.74 $2.12 $1.25 $1.70 $5.49 $31.47 $0.33
Virgin Sangria Ingredients
unsweetened grape juice fresh lime juice fresh lemon juice apples orange club soda Total Cost Cost per Serving
Original Yield (4 servings) 3 cups
Forecasted Yield (48 servings) 36 cups
1 Tbsp. 1 Tbsp. 1 apple 1 orange
0.75 cups 0.75 cups 5 apples 6 oranges
1.75 cups
21 cups
Ingredients 3 C unsweetened grape juice 1 T fresh lime juice 1 T fresh lemon juice 1 small unpeeled apple, sliced and seeded (garnish) 1 small unpeeled orange, sliced and seeded (garnish) 1-3/4 C club soda or sparkling water Directions 1. Combine all the ingredients except the soda/sparkling water in a large pitcher. 2. Stir well, and chill. 3. Add soda/sparkling water just before serving. 4. Serve over ice in wine glasses.
Item Cost
Cost
$0.07/oz. * 288 oz.
$20.16
$0.02/oz. * 6 oz. $0.02/oz. * 6 oz. $0.54/apple * 5 apples $0.65/orange * 6 oranges $0.05/oz. * 168 oz.
$0.15 $0.15 $2.69 $3.88 $7.57 $34.60 $0.72
Catalan Tomato Bread Ingredients
Original Yield (10 servings) sourdough baguette 1 loaf garlic 2 cloves small tomatoes 4 tomatoes olive oil 4 Tbsp. Total Cost Cost per Serving
Forecasted Yield (80 servings) 3 loaves 16 cloves 40 tomatoes 2 cups
Ingredients 1 (8-inch) sourdough round or a 20-inch-long sourdough baguette 2 large garlic cloves, halved crosswise 3 to 4 ripe small tomatoes, halved crosswise 3 to 4 T extra-virgin olive oil Coarse salt to taste Directions 1. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. 2. Cut bread into 3/4-inch-thick slices (cut baguette on a long diagonal for 6-inch-long slices). 3. Working in batches of 3 or 4 slices, grill bread on lightly oiled grill rack, covered only if using a gas grill, turning over once, until grill marks appear, 1 to 2 minutes total per batch. Remove bread from heat and immediately rub 1 side of each slice with cut side of a garlic half, then rub with cut side of a tomato half, using 1 tomato half for 1 to 2 slices of bread and allowing most of pulp to be absorbed by bread (discard remainder of garlic and tomato halves). Brush bread with oil, then sprinkle with salt and serve immediately.
Item Cost
Cost
$0.19/oz. * 120 oz. $0.18/oz. * 2.66 oz. $2.21/lb. * 5 lbs. $0.59/oz. * 16 oz.
$22.56 $0.48 $11.05 $9.44 $43.53 $0.54
Marketing Plan Overview Our marketing plan is directed towards Riderwood residents and staff members. This plan is designed to promote “Viva España” one week prior to the meal. We hope to achieve our goal of 100 attendees.
Written Materials Posters: We created 3 different “Travel Posters” with different cultural and scenic views native to Spain. Each poster displayed the date, time, and location of the meal in addition to the finalized menu items. The posters were hung on bulletin boards, in elevators, at the front desk, and at various hostess stands (Season’s, Windsor, and Wye Oak). Mini-Posters: We handed out mini “Travel Posters” with the date, time, and location of the meal with the menu printed on the back. These posters were given to residents during table touches and placed in mailboxes. Table Tents: Each table tent has an advertisement poster, menu, and an explanation of the tapas tradition. Table tents will be placed on each table on the day of the theme meal.
Videography Commercial: We developed a script for a short commercial advertising our theme meal. The theme of our video involves one of us returning from studying abroad in Spain and sharing her experience. The other partment suggests recreating her tapas experience at Windsor. Tapas is all about socializing over food and drink and our commercials suggests meeting new people and bringing friends. The commercial will run for two weeks until event day.
Other Raffle Items: We encouraged guests to come with a chance to win raffle items that will be given throughout the meal. We will designate raffles every thirty minutes to ensure consistency and a fair chance for guests to receive a prize. Campus Stroll: We walked around various parts of campus and made brief announcements to different groups (i.e. art, classrooms, gym) to inform residents about theme meal and give away reminder cards. Social Media: We tweeted pictures of our materials and food preparation throughout our time at Riderwood to promote our meal. We hope to engage staff and employees who may follow the Erickson Living account. If allowed, we hope to have a commercial and/or slideshow of photos playing at the bar/lobby prior to and during the meal while guest wait to be seated.
Commercial Script PLOT Ana returning from abroad in Spain. Megan and Ana catch up and share experience about Spain, food, culture, etc. Ana reports how she misses Spain, the cuisine, and “tapas” as a way of eating. Megan asks what tapas are and Ana explains. Megan suggests recreating her trip to Spain and hosting a “Spanish Tapas” theme meal. Ana shares with Megan some of her favorite dishes that we can make and Megan shares some of her favorite authentic Spanish dishes too. Megan compliments on Spanish attire and Ana helps get her a Spanish-looking outfit. We both look ready for restaurant hopping and tapas tasting!
SCRIPT Scene 1: Restaurant in America A: (Enters room in Spanish attire, hugs Megan) M: I’m so happy to see you! How was your semester abroad in Spain? I can’t wait to hear all about it. A: It was absolutely amazing! The food and culture were beautiful. I brought back some pictures from the places I traveled and the food I tried (show Megan photos). M: Wow! That looks beautiful and the food looks great too! Scene 2: VOICE OVER - Flashbacks A: The food was terrific! We went to different Tapas Bars every night, bouncing around from different restaurants trying different cuisines and really diving into the culture. M: Tapas are like mini appetizers right? A: Sort of, tapas are small dishes served with your drink of choice. We would travel to multiple places and have a few dishes at each. The spanish meatballs and chicken were delicious. It was a great way to try a variety of the dishes and tapas is all about socializing over great food and drink. Scene 3: Restaurant in USA M: Wow that sounds fun. I love tasting new foods and trying a little bit of everything. Do you think we could recreate something like that at Windsor? A: Definitely. Thats a great idea, Megan! Scene 4: VOICE OVER - Flashbacks A: Some of my favorite dishes I tried in Spain included roasted chickpeas, artichokes al ajillo, salsa verde and a delicious orange cake for dessert! Scene 5: Restaurant in USA M: I love artichokes, but was is al ajillo (ah-heeyo)? A: Oh, those were my favorite! I had never had artichokes before, but anything covered in a garlic sauce, sign me up! M: Wow, my mouth is already watering. Do you know any other vegetarian spanish dishes we can make? I don’t eat meat, but would love to try some of the other flavors of Spain. A: Absolutely, the vegetable paella and avocado gazpacho were out of this world. The family I stayed with also gave me recipes for spanish potato omelet, catalan spinach, and tomato bread as well. M: Yum! I make a delicious non-alcoholic sangria that would pair perfect with those. A: Great idea! Sangria is a traditional spanish drink that everyone loves. M: I can’t wait for a taste of Spain and encourage you to bring your friends and experience the true tapas culture. A: Me too and just in time for summer. Mark your calendar from June 5th from 11:30-1:30 PM at the Winsor dining room. Tapas is all about socializing, so please, bring a friend and enjoy the Spanish culture! Both: VIVA ESPANA! (both appear in spanish attire) Scrolling menu and event information over back drop of Spain.
Mini Bulletin Board Poster #1
Mini Bulletin Board Poster #2
Mini Bulletin Board Poster #3
Large Decorative Poster #1
Large Decorative Poster #2
Large Decorative Poster #3
Large Decorative Poster #4
Large Decorative Poster #4
Reminder Cards (Enlarged)
Menu Cards
Virgin Sangria Grape, apple, and lime juice melded together into a fruity non-alcoholic punch.
Pan a la Catalan A toasted sourdough baguette rubbed with fresh garlic and ripe tomato, drizzled with olive oil.
Catalan Spinach Steamed spinach tossed with crunchy pine nuts, garlic, and raisins.
Artichokes al Ajillo SautĂŠed artichokes tossed in a savory garlic sauce.
Vegetable Paella Tomatoes, bell peppers, zucchini, string beans, and rice simmered in vegetable broth.
Spanish Meatballs Chorizo and beef meatballs tossed in a tart tomato sauce.
Spanish Chicken in Garlic Sauce Roasted chicken bathed in a garlicky thyme sauce.
Avocado Gazpacho Creamy avocado blended with cucumbers, red onion, and cilantro.
Pescado en Salsa Verde Cod and clams marinated in a parsley salsa.
Roasted Chickpeas Crunchy chickpeas roasted in paprika, cumin, and rosemary.
Tortilla EspaĂąol A classic potato and onion omelet, popular all across Madrid.
Orange Cake Creamy citrus cheesecake atop a biscuit crust. Origins – Valencia.
Production Sheets (Overview) Tuesday
Wednesday
Thursday
Friday
8:00
Bake chicken in sauce.
9:00
Complete artichokes, tomato bread, catalan spinach.
10:00
Chop/prepare all vegetables for each recipe.
Prepare meatballs and freeze.
Prepare fish. 11:00 12:00 1:00
Spread chicken thighs on sheet trays to defrost, place in back.
Prepare full Sangria recipe (NO CLUB SODA)
Finish Avocado Gazpacho.
Season and brown chicken in skillet.
Season chickpeas.
Prep white rice for paella.
2:00 3:00
Slice and steam potatoes for omelette.
4:00 Complete orange cake. 5:00 6:00 7:00 8:00
Decorate room.
Set up pipe & drape.
Bake omelette in cake pans. Cook veggies and heat rice for paella.
THEME MEAL
Tuesday Production Schedule Avocado Gazpacho
❏ ❏ ❏ ❏ ❏ ❏ ❏
Place 200 large avocados in paper bags to ripen. Cube 100 cups of cucumbers. Chop 9 ⅓ (150 Tbsp) cups of red onion. Mince 100 garlic cloves. Chop 25 green chilis. Juice limes (9 ⅓ cup). Dice 50 tomatoes.
Bread & Tomato Catalan Spinach Roasted Chickpeas Artichokes al Ajillo
Spanish Potato Omelet
❏ Thinly slice 10 yellow onions.
Summer Vegetable Paella
❏ ❏ ❏ ❏ ❏ ❏
Chicken in Garlic & Sherry
❏ Spread 80 chicken thighs on sheet pans to defrost. Place in the back refrigerator.
Fish with Salsa Verde
❏ Chop 15 yellow onions. ❏ Chop 15 cups fresh parsley. ❏ Chop 3.75 cups garlic.
Spanish Style Meatballs
Wedge 15 pounds of 5x5 tomatoes. Mince 45 cloves garlic. Thinly slice 15 yellow bell peppers. Thinly slice 15 orange bell peppers. Quarter lengthwise and slice horizontally 15 zucchinis. Trim and cut 15 pounds of green beans (1 inch length).
Meatballs ❏ Mince 80 cloves of garlic. ❏ Trim and finely chop 80 green onions. Sauce ❏ Mince 40 cloves of garlic. ❏ Finely chop 40 green onions.
Sangria Orange Cake Marketing and Decor
❏ Hand out reminder cards at lunch.
Wednesday Production Schedule Avocado Gazpacho Bread & Tomato Catalan Spinach Roasted Chickpeas Artichokes al Ajillo Spanish Potato Omelet Summer Vegetable Paella Chicken in Garlic & Sherry Fish with Salsa Verde Spanish Style Meatballs
❏ Spray sheet pan well. ❏ Spread out 15 lb cod to defrost. Meatballs ❏ ❏ ❏ ❏ Sauce
Chop 1.25 cups of parsley. Line a sheet pan with parchment. Roll 2 inch size meatballs, place on pan. Freeze in a sheet pan.
❏ Cook sauce, cover meatballs. Sangria
❏ Start & finish recipe today. ❏ DO NOT ADD CLUB SODA!
Orange Cake Marketing & Decor
❏ Hand out reminder cards at lunch.
Thursday Production Schedule Avocado Gazpacho
❏ Pit and chop 200 avocados. SAVE THE PITS. ❏ Combine all ingredients in a blender or use an immersion blender to combine. ❏ Store in basement refrigerator. Consider placing the pits in pot to prevent browning.
Bread & Tomato Catalan Spinach Roasted Chickpeas
❏ Combine chickpeas in spices. Set aside.
Artichokes al Ajillo Spanish Potato Omelet
❏ Peel and slice 70 potatoes 1/8th inch thick. Toss in ice water to prevent from browning. ❏ Steam potatoes and cool.
Summer Vegetable Paella
❏ Cook 30 cups of white rice. ❏ Cool in a sheet pan. Cover with plastic wrap and poke holes in the wrap.
Chicken in Garlic & Sherry
❏ Season 80 chicken thighs with salt and pepper. ❏ Brown each thigh in a pan until golden brown, remove. ❏ In the same pan: combine 80 cloves minced garlic, 15 cups sherry (120 oz), and 80 sprigs of thyme. Scrap bottom of the pan to remove browned bits. Cool in hotel pan. ❏ Chill overnight.
Fish with Salsa Verde Spanish Style Meatballs Sangria Orange Cake
❏ ❏ ❏ ❏
Marketing & Decor
❏ Set up centerpieces. ❏ Lay out pipe & drape curtains. ❏ Ask for poster holders.
Start & finish recipe today. Bake 72 biscuits, smash and mix with butter for crust. Bake cake in 3 sheet pans. Store in refrigerator.
Friday Production Schedule Avocado Gazpacho
❏ Pour in soup canister for service.
Bread & Tomato
❏ ❏ ❏ ❏
Catalan Spinach
❏ Start & finish recipe today.
Roasted Chickpeas
❏ Roast pre-spiced chickpeas.
Artichokes al Ajillo
❏ Start & finish recipe today.
Spanish Potato Omelet
❏ Thoroughly spray round cake pans. ❏ Combine eggs, onions and potatoes, evenly spread in cake pans and bake. ❏ Flip “omelet” and cut into 8 slices.
Summer Vegetable Paella
❏ Cook veggies, add pre-cooked rice and heat through.
Chicken in Garlic & Sherry
❏ Preheat oven 300 degrees F. ❏ Spread browned chicken thighs in a hotel pan, cover evenly with garlic sauce. ❏ Bake 15-20 minutes, then hot hold.
Fish with Salsa Verde
❏ Bake 15 lb cod with butter & lemon juice. ❏ Heat olive oil in a pan. Once warm, stir in finely chopped onion to brown. Add garlic and parsley, stip. Add 15 Tbsp flour gradually, and mix well. ❏ Chop clams. Add frozen clams (300?), heat evenly. ❏ Add 15 cups of water, bring to a boil. ❏ Add fish, stir evenly.
Spanish Style Meatballs
❏ Finish cooking meatballs in sauce, hot hold.
Sangria
❏ Add 21 cups of club soda. ❏ Pour in serving jug (?).
Orange Cake
❏ Cut and plate. Sprinkle with chocolate shavings and mandarin pieces.
Marketing & Decor
❏ Set up Flamenco music by the dessert station.
Start & finish recipe today. Brush with olive oil and garlic. Top with tomatoes and bake. Set out on table next to soup.
Buffet Layout Sangria Station Orange Cake Bread & Tomato
Avocado Gazpacho Salad Bar
Catalan Spinach
Artichokes al Ajillo Spanish Omelet
Roasted Chickpeas Paella
Chicken in Garlic & Sherry Fish with Salsa Verde Spanish Meatballs
77 Total Surveys
Survey Results 3%
0%
Taste
Variety 0% 1
0%
2 32%
0%
0%
4 5
0%
0%
1 2
2
22%
3 65%
Temperature 5% 1 28%
3 78%
3 67%
4
4 5
5
Atmosphere 1%
0% 0%
1 2
31%
3 68%
4 5
Overall 5%
0%
0%
1 2
19%
3 76%
4 5
Favorite Part: “Spinach & Fish” “The variety of flavors” “Meatballs & Gazpacho” “Room looks good”
Improvements? “Potatoes-flat taste” “Always MORE garlic” “Real Sangria” “More selections of foods” “More eaters” Additional Comments “It was a great experience” “Like the commercial and posters” “Your publicity was superb” “Lots of fun!”
Financial Report Decoration Costs Item
Quantity
Cost per Item
Total Cost
Hibiscus Flower Clip
2
$2.99
$5.98
Yellow Flowers
5
$0.99
$4.95
Red Flowers
5
$0.99
$4.95
Tissue Paper
6
$1.25
$7.50
Pinata - Bull
1
$15.19
$15.19
Champagne Flutes
6
$1.00
$6.00
Streamers
2
$2.00
$4.00
Total Cost (without tax)
-
-
$48.57
Total Cost (including tax)
-
-
$51.49
Financial Report Revenue Quantity Guests including MOD
115
Cost per Meal $12.00
Total Revenue $1,380.00
Expenses Cfddddds d
Food Cost
$1,213.48
Labor Cost
$428.50
Decorations
$51.49
Total Expenses
$1,693.47
Gross Profit/Losses f
Total Revenue
$1,380.00
Total Expenses
$1,693.47
Profit/Losses
$313.47
Intern Reflection Time flies when you’re having fun! The past six weeks at Riderwood have gone by so quickly, it feels like just yesterday we were helping our fellow interns prepare for their theme meal. We have learned so much during our time at Riderwood from managing time and finances to developing our culinary skills. Our first week we were so excited to pitch our theme meal ideas and get our creative juices flowing. Chef Victor encouraged us to research our Spanish Tapas meal and try to be as authentic to Spanish food as possible. We had a blast looking for recipes and planning our event, but it wasn’t until we started working in the kitchen that we realized how many different variables are in play at each meal service. Working in the kitchen allowed us to practice our culinary skills and become acquainted with the staff and environment. Leading up to our theme meal, we had to work diligently to stay on top of things and keep organized. Developing production sheets and maintaining to-do lists kept us on track and helped lower our stress. One of the most important lessons we learned was that no matter how prepared you are there will always be unexpected changes. We experienced challenges with food ordering and gathering our ingredients, but the kitchen staff was quick to help guide us through the issues. We are so thankful to have worked with such an amazing team both in management and in the kitchen we have truly gained skills that we will use in all aspects of our lives. We could not have anticipated finishing our dietetic internship at a better rotation thanks to the entire staff! Thank you to everyone!
Sincerely, Anastasia and Megan
Sustainability Survey Do you use re-usable place mats in your apartment? 64%
0%
36%
No
Sometimes
Absolutely
Do you believe using re-usable place mats is sustainable? 0%
12%
No
Maybe
88% Absolutely
Would re-usable place mats enhance your dining experience? 16% No
24% Maybe
60% Absolutely
Should Riderwood use re-usable place mats? 12% No
20%
68%
Maybe
Absolutely
Additional Comments: “Paper gets wet and sticks to things” “May not be worth the cost, no preference” “It does cost more money [to have reusable plates]” “If cost-efficient, it may be worth it” “Seasons has tablecloths and flowers” “Whatever helps the environment”
Meat Yield Prime Rib Raw 11.0 lbs (no packaging) Trimmed Yield 7.0
lbs -
4 lb fat/unusable trim
Cooked at 300 degrees for 45 minutes 4.5
lbs -
Loss of 2.5 lb
Price $9.67 per lb -
$106.37 for 11 lb of product Loss of $38.68 for fat/trim (4lb) Loss of $24.18 after cooking (2.5lb) % increase = 140%
Financial Project Financial Project Riderwood Windsor Dining Room currently uses paper placemats for meal service. Management is considering replacing paper placemats with reusable placemats to reduce paper waste and potentially save costs. Determine the amount of money they may or may not save by switching to reusable placemats.
Placemats for each table setting = 240 Placemats per meal service: - Each table is reset 2x per meal service - 240 placemats x 2 times per meal = 480 placemats/meal service Placemats cost $21.63 per 1,000 placemats. Typical schedule at Windsor Dining Room: - Dinner Monday through Saturday (6 days) - Brunch on Sundays (1 day) - Total meals per week = 7 Placemats per week/year: 480 placemats/meal x 7 days = 3,360 placemats/week 3,360 placemats/week x 52 weeks/year = 174,720 placemats/year Cost: 1,000 placemats per case = $21.63 174,720 placemats/1,000 per case = 174.72 cases 174.72 cases x $21.63 = $3,779.19 per year $4.78 per reusable place mat x 500 placemats = $2,390 for 500 placemats/year $3,779.19 – $2,390 = +$1,389.19
Results Assuming 500 placemats per day is necessary and they will last one year. Subtracting the cost of the reusable placemats from the annual cost of the paper placemats will save you +$1,389.19 per year.
SWOT Analysis SWOT Analysis #1: Location of Dessert Bar Windsor Dining Room
Strengths It is currently located in the exact middle between each side of buffet. Server provides resident with food and is able to properly portion items. The refrigerator is located next to the ice cream freezer.
Opportunities Reorganize the buffer layout and switch the hot and cold stations to allow for convenient flow. Create space on cold buffet line for desserts as self-serve. Create an entirely separate space for desserts and provide a coffee press for residents to obtain dessert and coffee. A larger space that is self-serve would require less time from servers to mand the station.
Weaknesses The dessert station is located next to the salad bar and the beginning of the buffet line. It does not make sense in sequence of obtaining food items. The refrigerator space is small and requires frequent refills. The station is not self-serve and requires a staff member to provide resident with dessert.
Threats The customer must wait in line for dessert until a server is available to provide the item. Waiting for an item for an extended period of time may discourage resident from coming to resident. Other dining facilities have selfserve and ready to-go portions of desserts available.
SWOT Analysis #2: Purchasing Fresh Fish over Farmed Fish in Windsor Dining Room Strengths Environmentally sustainable Will please residents concerned about fish upbring and diet prior to consumption. Higher in omega-3s than farmed fish (associated with cardiovascular benefits). Less antibiotic and pesticide exposure.
Opportunities Offer/advertise sustainably raised fish once a week to start. Potentially offer locally caught fresh fish.
Weaknesses Often more expensive than farmed fish. Limited vendors supplying fresh fish. Fresh fish - less control over water quality and pollution. Farmed fish - prevents overfishing in already overfished areas.
Threats Food costs may rise when buying farmed fish. Off campus restaurants offering fresh fish.
In-service