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Table of Contents Background Info Inspiration …………………………………………………………………………….2 History of New Mexico & Arizona Cuisine………………………………...3 Marketing Strategies Summary of Marketing Strategies…………………………………………..5 Fliers Poster Information Table - Flier/Schedule Table Tents Overview of Theme Meal: East by Southwest Menu…………………………………………………………………………………….7 Forecasted Recipes……………………………………………………………….8 Order Sheet ………………………………………………………………………....17 Production Schedule …………………………………………………………….20 Nutrient Analysis …………………………………………………………………..21 Dining Room Layout ……………………………………………………………..22 Buffet Layout ………………………………………………………………………..23 Decorations ………………………………………………………………………....24 Finances Meal Cost Analysis …………………………………………………………………26 Wye Oak Pub Financial Summary ……………………………………………31 Summary Intern Reflections ……………………………………………………………………33 Resident Evaluations ………………………………………………………………35 Resident Evaluations: Tally………………………………………………………36 Pictures ………………………………………………………………………………….38 Thank You!………………………………………………………………………………42

Inspiration Picking a theme was clearly the first step in planning our meal. We have been looking forward to this project, knowing it gave us an opportunity to be creative and bring out our roots! Both of us call the Southwest “home”, and knew right away that we wanted to do a Southwestern menu. It took a little compromising amongst ourselves to determine what should be included in our main entrees, since the cuisine differs a little bit between Arizona and New Mexico. We talked with Chef Victor about some of the restaurants he has dined at and enjoyed in the area, went over recipes with Chef Marta, and looked at online-menus from some of the top restaurants in the two states. We also browsed cook books and other web-sites for recipes and ideas to put together our final menu. In the end, our menu mixed traditional Southwestern dishes and spices with more modern twists on this classic cuisine. With feedback from some of the residents and the staff we’ve worked with, the final product was a success!


History of the Southwest Cuisine

A multicultural and flavorful history New Mexico and Arizona became part of the United States in early 1912. For centuries, this region of the country was occupied by Native Americans, Mexicans and Spanish settlers. The Mexican influence on this cuisine comes largely from the Aztecs, who dined on beans, corn, onions, chiles, avocados and chocolate. In 1540, the Spaniards introduced meats like sheep, goats and cattle. Along with cattle came cheese, which is now a staple topping for enchiladas, tacos, burritos, soups, and nachos. With little rainfall in the desert, crops are limited, and many dishes incorporate similar staple ingredients. Corn is considered the most cultivated crop for the American natives, as they believed a higher being gave the first corn to mankind. It is used in a variety of ways; corn husks wrap around tamales, kernels are ground to form masa (used to make corn tortillas and tamales), and they’re also pressed for oil or milled for flour (cornbread and corn muffins). You’ll also see corn mixed into a variety of dishes like soups, rice, and salads. The other main ingredient in many dishes is beans. They are served as a traditional side dish, but are also seen in many entrees like tostadas, burritos, salads and soups. Distinguishing the Southwest cuisine from any other is the use of chiles. Both red and green chiles are native to the deserts of New Mexico, adding color and the unique spicy flavor to these traditional dishes. Southwestern cuisine is different from Tex-Mex and authentic Mexican food. Tex-Mex foods are typically fried and use more refried beans than the southwestern black beans. Both red and green salsas are used in Southwestern cooking, while Tex-Mex only uses the red salsa. Other differences are seen in the use of regional fresh fruits and vegetables. As you can see, a variety of cultures and distinguished flavors have been brought together to form this unique style of food. We hope you enjoy our version of these traditional Southwestern dishes.


Marketing Strategies


Summary of Marketing Strategies Since our theme-meal would be the first held at the Wye Oak Pub, we wanted to make sure we marketed the event well! Our target audience would be the “lunch goers” from around campus, and our focus was on advertising the location of the event and the fact that the MOD could not be used. After collaborating with the managers and Chef de Cuisine (CDC) at our location, we came up with the idea of hosting “information tables” in front of each restaurant on campus during peak meal hours. At these tables we had a sign-up sheet for Residents who were interested in taking a ticket for the event (that they would present the day-of for a Raffle), and we also passed out fliers to those who weren’t sure of their plans. Here is the schedule we laid out for hosting our tables: Heather: Fireside (and Potomac Café): Monday March 3, 3:30 – 5: 30 p.m. Courtney: Windsor: Monday March 3, 3:30 – 5:30 p.m. Together: Overlook: Tuesday March 4, 11:00 a.m. – 1:30 p.m. Seasons & Wye Oak Pub: Tuesday March 4, 3:30 – 6:00 p.m. These tables were very successful! While we didn’t have as many people “sign-up” as we initially expected, it was a great way for the Residents to talk to us one-on-one, ask questions, and learn more about the event. They enjoyed the fliers and being able to glance at the menu, and gave us a lot of feedback! In the end it helped us make small adjustments to our menu so that we knew they would enjoy the event as much as possible! Other marketing strategies that we used included hanging posters on the Dining Event boards, placing a poster and small stack of fliers on the hostess table of each restaurant, advertising on the Riderwood Television Station (provided a poster), reminding other Managers/Dining Admin at the weekly meeting (Thursdays), and placing table tents on all tables in both the Wye Oak Pub and The Seasons 5

restaurants. We also placed a few table tents on the lobby furniture (i.e. end tables and coffee tables) of most buildings.

Overview: East by Southwest


Menu East by Southwest Salad Avocado slices, goat cheese & pistachio nuts served over Romaine with a choice of dressing.

(Cilantro-lime vinaigrette, Chipotle Ranch, or House dressings)

Soup Chicken Tortilla Soup

Entrees Red chile Honey Glazed Salmon

Grilled Squash, Spinach & Red Onion Enchilada covered in a green chile sauce or salsa and Monterey Jack cheese Shredded Pork Taco Bar Grilled Chipotle Chicken

Sides New-Mexico Vegetable Medley Corn bread with honey-butter Spanish rice 7

Desserts Caramel Apple Empanadas

Specialty Drink ~ Sangria

Forecasted Recipes Soup, Sides & Salad

Chicken Tortilla Soup Ingredient Initial Recipe Diced Cooked ½ lb Chicken Olive Oil ½ tsp Garlic ½ tsp Cumin ¼ tsp Chicken Broth Corn kernels Onion-Chopped Chili Powder Lemon Juice Diced Tomatoes Tortilla Chips Monterey Jack Cheese

2 cans 1 cup 2 whole ½ tsp 1 tbsp 1 can (12 oz) 8 oz ½ cup

Forecaste d 5 lbs 1 cup 5 tsp 2.5 tsp


~5 cloves

1.75 gallon 9.5 cups 19 onions ½ cup ½ cup 14 cups 5 lbs 5 cups

Directions Cut chicken into small cubes. In a large pot over medium heat, sauté chicken in oil for ~5 minutes. Add in the garlic and cumin, mix well. Add broth, corn, onion, chili powder, lemon juice, and tomatoes. Reduce heat to low and simmer for 20-30 minutes. Break up the tortilla chips Top soup with cheese

Initial: 8 svgs Forecasted: 75 Recipe from: All

Salad Ingredient Romaine Lettuce Pistachios Sugar Water

Initial Recipe ¾ cup 1 TBSP

Forecaste d 56 cups 4.5 cups 2 cups


Adjust ed

Directions Wash and Cut lettuce Combine water, pistachios, and sugar together. Mix well.

Avocados Goat Cheese

1 slice 0.5 Tbsp

9 avocados 2.5 cups

Bake at 300 for 10 minutes. Slice avocados. Top Romaine with candied pistachios, goat cheese and avocados

Initial: 1 svg Forecasted: 75 Cornbread Ingredient Cornbread Mix




Directions Bake as directed.

Forecasted: 100 New-Mexico Vegetable Medley Ingredient Initial Forecaste d Vegetable Oil 2 tbsp 16 tbsp Onion 1 Medium 8 Squash-cut into ½ inch cubes Zucchini – cut into ½ inch cubes Cumin Oregano Salt Garlic ClovesMinced Green TomatoesSliced Jalapeno Pepperminced

2 (6 oz)


2 (6 oz)


½ tsp 1 tsp ¾ tsp 2 whole cloves 2

4 tsp 8 tsp 6.25 tsp 16

½ pepper

4 peppers



Directions Preheat the oven to 350 F. Heat oil in large skillet and sauté the onion on medium heat. Add yellow squash, salt, zucchini, garlic, cumin, oregano, and black pepper. Saute for ~5 minutes, stir often

Stir in tomatoes and chile peppers. Transfer the mixture to an oven-proof 2 ½ quart casserole dish, cover & bake for 30 minutes.

Cilantro ¼ cup 1 cup Stir in cilantro and serve Initial: 6 svgs Forecasted: 50 Recipe From:


Spanish Rice Ingredient Initial Medium Grain Rice Olive Oil Onion Garlic- minced

2 cups

Forecaste d 16 cups

2 tbsp 1 whole 1 clove

½ cup 7 cups 3 cloves

Chicken Stock

3 cups

32 cups

Tomatoesdiced Oregano Salt

1 cup

8 cups

Pinch Pinch

2 tbsp 1 tbsp


Directions In a large skillet, brown the rice in olive oil over medium heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, for about 4 minutes. In separate sauce pan, bring stock to a simmer. Add tomatoes, oregano and salt.

Add rice to sauce pan. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes (depending on rice instructions). Turn off heat and let sit for 5 minutes. Initial: 10 svgs Forecasted: 50 Recipe From:

Sauces & Salad Dressings Green Chile Sauce Ingredient Initial Olive Oil Onion- chopped

1 tbsp ½ cup

Forecaste d 3 tbsp 1.5 cups

Adjust ed

Directions Heat the oil and sauté the onion a few minutes.


Garlic- minced Flour

1 clove 1 tbsp

3 cloves 3 tbsp

Add the garlic and cook until softened. Stir in the flour, cook 2 minutes.

Chicken Stock Green Chile Canned Tomato Cumin

½ cup 2 cups ½ cup ½ tsp

1.5 cups 3 cups 1.5 cups 1.5 tsp

Add the stock slowly. Add the chile, tomato, cumin. Cover and simmer at least 30 minutes, stirring occasionally. Add water or stock if sauce gets too thick. Add salt to taste.

Initial: 3 cups ~ 6 svgs (light on the green chiles) Forecasted: 50 Recipe From:

Honey Butter Ingredient Butter

Initia l 1 lb

Forecaste d 2 lb

Honey Ground Cinnamon Vanilla Extract

¼ cup ½ tsp ½ tsp

½ cup 1 tsp 1 tsp


Directions Cut butter into chunks. Place butter into mixer. Beat at low speed. Use whisk attachment to loosen butter. Increase speed and add honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

Initial: 2 logs ~ 96 tsp Forecasted: 200 tsp Recipe From: Food Network Cilantro-lime Vinaigrette Dressing Ingredient Initial Forecasted Lime Juice ¼ cup 1.66 cups Sugar Rice Wine Vinegar Olive Oil Cilantro

2 tbsp 3 tbsp

12 tbsp 20 tbsp

2 tbsp 2 tsp

13 tbsp 13 tsp

Garlic Shallot

1 clove 1

6.5 cloves 6.5 shallots

~0.1 gallons ~ ¾ cup ~10 oz ¾ cup 4 tbsp + 1 tsp


Directions Whisk all ingredients together until well blended.

Salt Ground Pepper

¼ tsp ¼ tsp

1.5 tsp 1.5 tsp

Initial: ¾ cup ~ 12 tbsp or 6 svgs Forecasted: 40

Chipotle Ranch Dressing Ingredient Initial Forecaste d Chipotle Peppers 1-2 2 Garlic cloves 2 cloves 4 cloves Salt Ranch dressing Milk Sour cream Fresh lime juice Hot sauce Ground Pepper

½ tsp 1c ½c ½c ¼ cup 2 tsp ½ tsp

Adjust ed

Directions Pulse the first 3 ingredients in a food processor 3-4 times, or until garlic is minced.

1 tsp 2 cup 1 cup 1 cup ½ cup 3 tsp 1 tsp

Add 1 cup Ranch dressing and remaining ingredients to food processor.

Cover and chill at least 1 hour or up to 3 days. Initial: 2 2/3 cup ~43 tbsp or 20 svgs Forecasted: 40 Recipe From: action=browseResults&&CUISINES=Southwest&keywords=&sort=&COURSES=Salad+Dressings


Corn Relish Ingredient White Vinegar Sugar Dry Mustard Turmeric Whole Kernel Corn Onion- Diced Red Bell Pepper-diced Green Bell Pepperdiced

Initial Recipe 1/3 cup ½ cup ¼ tsp ¼ tsp

Forecaste d 2 cups 3.25 cups 1.5 tsp 1.5 tsp

1 ¼ cup 1 ¼ cup 2 tbsp

8 cups 6.5 1.5 cups 13 tbsp

1 tbsp


Adjust ed

Directions Combine the vinegar, sugar, mustard, and turmeric in a small sauce pan; bring to a boil over medium heat. Add the corn, onion, and bell pepper; cook 4 minutes.

Serve hot or cold Initial: 1 ¼ cups Forecasted: 2 quarts Recipe From:

Entrees Red-Chile Honey Glazed Salmon Ingredient Initial Forecaste Recipe d Honey 1/3 c 6 cups Ancho-powder 1 Tbsp ¼ cup Mustard 1 Tbsp ¼ cup Salt & pepper Salmon 4 filets 40 filets 10 lbs for 40 4 oz servings


Directions Combine all ingredients in a small bowl. Season with salt & pepper to taste. Grill on each side, over medium heat, until flaky. Brush glaze over salmon after the first flip, and then again before removing from the heat.

Initial: 4 svgs Forecasted: 80 Shredded Pork Taco Bar Ingredient Initial Recipe



Adjust ed


Pork meat Lettuce Mexican cheese mix Tomatoes Sour cream Avocado Taco Shells Tortillas

1 lb 1 c, chopped 1 c, shredded

11 lbs 7 cups 7 cups

1 c, chopped ½ c 1 large, cut into ½ in pieces 6

7 cups 5 cups 9 70 taco shells

Roast & shred. Prepare all ingredients and place into separate bowls.

Heat in oven at 350 for 5-7 minutes, until crisp. Place in a basket.

Initial: 6 svgs Forecasted: 70

Grilled Squash & Red Onion Enchiladas Ingredient Initial Forecaste Adjusted d

Directions Preheat oven to 350 degrees

Olive Oil Cilantro Sour cream Mixed summer squash

1 tbsp 1/4 cup , minced 1 tbsp 1 1/2 cups, cubed

¼ cup ¾ cup

Heat olive oil in large skillet over medium heat. Add the summer squash and mushrooms; cook for until the mushrooms start to brown. Add garlic, about three quarters of the red onion and continue cooking until the onions turn translucent and the squash is crisp-tender. Add the spinach and red salad onion stems, stirring constantly, until the spinach is wilted. Season with a tsp of salt, cover to keep warm.

5 tbsp 7.5 cups 2 lbs


8 oz, stemmed and sliced

Garlic cloves Red onion

3, minced 1 large, sliced

5 minced 5 large


10 oz

3 lbs


Corn tortillas



Lay out the tortillas on a baking sheet and spray on both sides with cooking oil, and then stack in twos. Bake for 3 minutes or until soft and pliable. Remove and stack in a single pile; cover with a kitchen towel to keep warm. Dip tortilla into enchilada sauce. Fill the center with 2 tablespoons of the filling, then roll and lay seam side down in a 9 x 13 baking dish. Repeat with the remaining tortillas. Sprinkle with shredded cheese and remaining red onion. Bake 5-10 minutes.

Initial: 10 svgs Forecasted: 50 Recipe From: Summer-squash-veggie-enchiladas.html

Grilled Chipotle Blackened Chicken with Zesty Lime Sour Cream Ingredient Initial Forecasted Adjusted Directions Preheat oven to 350 F and lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until smoking hot. Paprika ½ tsp 3 tbsp Mix together paprika, salt, Salt & white 1/8 tsp 1 tbsp pepper, cayenne, cumin, pepper thyme, and onion powder. Oil Cayenne ¼ tsp 2 tbsp the chicken breasts with pepper cooking spray on both sides, then coat evenly with the spice Chipotle 2-3, chopped 40 mixture. peppers Cumin Thyme Onion powder

¼ tsp ground ¼ tsp dried 1/8 tsp

2 tbsp 2 tbsp 1 tbsp 15


2 breasts, boneless & skinless


Sour Cream

1 cup

2 cups

Lime Juice Lime Zest

2 tbsp

4 tbsp

Place the chicken in the hot pan and cook for 1 minute. Turn and cook 1 minute on the other side. Place the breasts on the prepared baking sheet. Cover with chopped chipotle peppers. Bake chicken in the oven for about 5 minutes, or until juices run clear. Mix Sour cream and Lime Juice together. Zest Lime to top sauce.

Initial: 2 svgs Forecasted: 80 Recipe from:

Dessert Caramel Apple Empanadas Ingredient Initial Forecaste d Caramel candies10 candies 30 candies cut into 4 pieces Flour 1/3 cup 1 cup Apples-chopped 3 cups 9 cups Caramel Topping 2/3 cup 2 cups Roll Dough Milk Butter- Melted

1 pkg (36 count) 1 cup 1 stick

3 pkg


Directions Grease 2 baking sheets. Combine caramel pieces and flour. Add apples, caramel topping and lemon juice; Mix well. Place dough for one roll on lightly floured surface; roll into 4-inch circle. Spoon about 2 tbsp apple mixture onto lower half. Brush edges with milk. Fold dough in half; crimp edges with fork

3 cups 3 sticks


Brush empanadas with butter; sprinkle with cinnamon sugar. Place on prepared baking sheet. Bake at 375 F for 15 minutes or until golden brown Initial: 35 svgs Forecasted: 105 Recipe From:

Order Sheet

Produce Soup


Frozen Corn Kernels

9.5 cups or 2.9 lbs


4.3 lbs

Vegetable Medley


Green Chile Sauce


Pork Tacos

Enchilada s

2.4 lbs 0.33 lb


9 each

Romaine Lettuce

5 bags

6.5 lbs 12 each

Red Onion

1.76 lbs

2.5 lbs


6 lbs

5 lbs


10 lbs

Green Tomatoes

Grocery Store - 16

Red Bell Pepper

2 lbs

Jalapeno Pepper

0.5 lb


1 oz


Corn Relish

1 lb

0.15 lb 11 each

1 oz 9 each


0.25 lb ?


Shredded Lettuce

1.5 lb


2 lbs


3 lbs

Green Bell Pepper

1 lb

Frozen Apples

Meat Cooked Chicken Salmon Pork

Soup 5 lbs




15 lbs 20 lbs 80 pieces


Total 5 lbs 15 lbs 20 lbs 80 pieces


Garlic Cumin Chili Powder Cinnamon Vanilla Extract Oregano Paprika White Pepper Cayenne Pepper Thyme Onion Powder Dry Mustard Turmeric Olive Oil Vegetable Oil

Honey Soup Butter 5 cloves 0.5 oz 4 oz 0.001 lbs 0.16 oz

Vegetable Medley 16 cloves 0.66 oz

Rice 0.05 lb

Green Chile Sauce 0.07 lb 0.25 oz

Vinaigrette 0.1 lb

Ranch 0.1 lb


Enchiladas 0.1 lb



1 oz 1 oz (ancho powder?)

1.33 oz

1 oz 1.5 oz 0.5 oz 1 oz 1 oz 1 oz

0. 0. 1 cup

0.03 gal

0.01 gal

0.06 gal


0.05 gal

0.1 gal

Dairy Soup Monterey Jack Cheese


Honey Butter







2 lb

2 lb 18.72 oz

Goat Cheese Butter Milk Sour Cream Mexican Cheese

2 lb

18.72 oz 3 lb 0.3 gal 4 lb 3 lbs

1 lb 0.25 gal

0.06 gal 0.28 lb

1.4 lb 3 lbs

0.3 lb

2 lbs

Canned Soup 0.29 lb 4 oz

Chicken Base Lemon Juice Canned Diced Tomatoes

Rice 0.35 lb

1.17 cans (#10 ) (14 cups)

Green Chiles Salsa White Beans

Tortilla Chips Pistachio Corn Bread

Honey Medium Grain Rice

Flour Lime Juice

Sugar Rice Wine Vinegar Chipotle Peppers

Green Chile Sauce 0.2



Total 0.84 lb 4 oz

1/8 can (#10)

1.3 cans (#10) 1.25 cans (#2.5) 69 oz 1 can (#10)

1.25 cans (#2.5) 69 oz 1 can (#10)

Miscellaneous Soup



Honey Butter


Green Chile Sauce







Corn Relish

5 lb 1 lb 60 lb 0.38 lb

4.5 lb 7 lbs 0.06 lb 0.1 gal

0.1 gal

1 cup 1.44 lb

0.375 lbs 10 oz 1 oz

Ranch Hot Sauce

0.125 gal 0.5 oz


20 oz


Flour Tortillas


Taco Shells


Corn Tortillas White Vinegar

50 0.1gal

Corn Starch Caramel Topping Dough (empanada) Red Wine Z-UP Orange Juice Apples Oranges

0.25 lbs 0.5 L


Production Schedule Monday • Check Inventory • Confirm production schedule with Lead Cook

Tuesday • Prepare dressings for salads • Prepare Caramel Empanadas • Cut vegetables for enchiladas • Cut vegetables for Tortilla soup • Prepare Tortilla

• • • • • • 20

Wednesday Prepare and bake corn bread Roast Pork and shred Prepare enchiladas Slice and prep Salmon Prepare glaze for Salmon Season

Thursday • Prepare and cook Spanish rice • Prepare Salad • Prepare Vegetable Medley • Bake Enchiladas • Grill Salmon with glaze • Grill and then

Soup • Prepare Honey Butter • Prepare rub for Chicken • Prepare green chile sauce • Prepare corn relish

Chicken for Blackened chicken • Cut vegetables for Vegetable Medley • Candy the Pistachios

Bake Chicken • Heat pork for Tacos • Bake Empanadas • Slice avocados • Prepare ingredients for Taco Bar • Slice cornbread • Reheat Soup

Nutrient Analysis: Totals Recipe


Red-chile Glazed Salmon Grilled Squash & Red Onion Enchiladas Shredded Pork Tacos Grilled Chipotle Chicken Sides & Salad Avocado Salad Chipotle Ranch Cilantro-Lime

Protein (g) 17

Fat (g)

Sodium (mg)


CHO (g) 5








416 145

20 1

35 27

21 3

326 204


CHO (g)

97 82 79

8 3 5

Protein (g) 3 1 0


Fat (g)

Sodium (mg)

7 7.5 7

52 154 89

Vinaigrette Tortilla Soup Spanish Rice Cornbread –regular New-Mexico Veg. Medley Corn Relish Green chile Sauce Honey Butter

141 158 78 67

14 5 15 6

10 27 1 1.5

6 3.5 2 5

377 244 178 154

54 17 70

14 2 1.5

1 0.5 0

0 1 7

138 40 0



CHO (g)

Caramel Apple Empanada



Protein (g) 10

Fat (g) 6

Dining Room Layout


Sodium (mg) 562

Kitchen Entrance

Overflow Seating Entrance


Soup & Sala d

Entr anc e to Dini ng Roo m

Pool Table

Pool Table



Buffet Layout


Pork Taco Bar



Corn Bread

Spanish Chicken Rice Vegetable Medley

Enchiladas Salmon

Pork Taco Bar

Caramel apple Empanadas

Decorations A list of the decorations we used: • 2 large framed pictures of Arizona landscape (one placed on each side of the buffet line)


• • • • • • • •

“Fun Facts: Green Chile”, and “Fun Facts: Santa Fe”; half-page sheets placed on each table along with a landscape picture Ceramic Chiles, fake corn husks and dried red chiles; placed around the buffet table Clay desert-sun; displayed on the pub bar Red napkins (from catering); placed around the buffet and dessert tables Hanging dream-weaver; hung on the pub window (by the television) Small Native American pottery; one pot placed outside the pub entrance, and two placed on the dessert table Poncho and Sombrero; worn by Dennis (Pub Server) throughout the meal! Balloons on Statue at front of Pub with a sombrero hat on head of Statue.



Meal Cost Analysis Chicken Tortilla Soup Amount Unit 5 lb 10 lbs

Yield: 75 Servings Ingredient Cost per Chicken 46.96 26

Total Cost 23.5

0.0625 gal 0.08 lb 0.5 oz 0.29 lbs 9.5 cups (3.9 lb) 4.3 lbs 4 oz 4 oz 1.17

6/1 Gal 5 lb 14 oz

5 lb 2 lb

5/ 1 lb 4/5 lb

1/30 lb 1/50 lb 18 oz 12/32 oz 6/#10

Breasts-Cooked and Diced Olive Oil Garlic Cumin Chicken Base Corn Kernels

4.70 / lb 42.39 6.75 7.41 5.61 /lb 35.27

0.44 1.08 0.26 1.63 4.6

Onion-Chopped Chili Powder Lemon Juice Canned Diced Tomatoes Tortilla Chips Monterey Jack Cheese

17.15 6.63 17.81 19.52

1.48 1.47 0.2 3.8

7.93 33.88

7.93 3.39



Avocado, Goat Cheese, Pistachio

Yield: 75 Servings

Salad Amount 5 bags 1 lb

Unit 4/2.5 lb 3/2 lb

Ingredient Romaine Lettuce Pistachio

18.72 oz 9 avocado

6/16 oz 1/32-48 C

Goat Cheese Avocado

Cornbread Amount 2 (6/5 lb)

Cost per 20.21 68.08/case 11.35/lb 44.69 35.71

Total Cost 25.26 11.35


$ 55.36

8.71 10.04

Unit 6/ 5 lb

Yield: 100 Servings Ingredient Cost per Cornbread Mix 29.88 TOTAL

Total Cost 59.76 $ 60

Honey Butter Amount Unit 2 lb 36/1 lb 0.375 lb 6/5 lb 0.001 lbs 18 Z

Yield: 200 tsp Ingredient Cost per Butter 52.46 Honey 88.93 Cinnamon 6.43

Total Cost 2.91 1.11 0.01


0.16 oz

16 oz

New Mexico Vegetable Medley Amount 0.06 gal 1.76 6 lbs 10 lbs 0.66 1.33 16 4 whole (2 lb) 0.5 lb 1 oz

Unit 6/1 Gal 1/50 lb 1/20 lb 1/20 lb 14 oz 1/24 oz 5 lb 20 1/10 lb 1 / 4 oz

Spanish Rice Amount 7 lbs

Unit 1/20 lb

0.031 1.54 0.05 lb

6/1 Gal 1/50 lb 5 lb

0.35 11 1 oz

lb 72 each 1/24 oz 24/26 oz

Green Chile Sauce Amount Unit 0.01 gal 6/1 Gal 0.33 lb 1/50 lb

Vanilla Extract




$ 4.15

Yield: 50 Servings Ingredient Vegetable Oil Red Onion Squash Zucchini Cumin Oregano Garlic Salt Green Tomatoes Red Pepper Jalapeno Pepper Cilantro

Cost per 35.66 17.15 26.22 18.14 7.41 10.11 6.75 0.26 / lb 19.40 16.75 4.80 TOTAL

Total Cost 0.36 0.6 7.87 9.07 0.35 0.56 0.351 15 2.00 0.84 1.2 $38.2

Yield: 50 Servings Ingredient Cost per Case Medium Grain 20.72 Rice Olive Oil 42.39 Onion 17.15 Garlic- minced 6.75 1.35 / lb Chicken Base 5.61 /lb Tomatoes 19.26 Oregano 10.11 Salt 0.26 / lb TOTAL

Yield: 50 Servings Ingredient Cost per Olive Oil 42.39 Onion 17.15 28

Total Cost 7.25 0.22 0.53 0.07 1.96 2.94 0.42 $ 13.39

Total Cost 0.07 0.11

0.07 lb 0.06 0.2 oz 1.25 cans 1/8 can 0.25

5 lb 1/50 lb 0.85/lb – phone 12/#2.5 6/#10 14 oz

Cilantro-lime Vinaigrette Dressing Amount 0.1 gallons 0.375 lbs 10 ounces


Garlic Flour Chicken Base Green Chile

6.75 15.76 5.61 /lb 30.76

0.09 0.02 0.07 3.2

Canned Tomato Cumin

19.52 7.41 TOTAL

0.4 0.13 $4.09

Yield: 50 Servings

0.047 gallons

6/1 Gal

Ingredient Lime Juice Sugar Rice Wine Vinegar Olive Oil

0.15 lb 0.1 lb

1 lb 5 lb

Cilantro Garlic

1/ 5lb

Shallot Salt Ground Pepper

12/ 20 oz

.25 lb

Cost per 10.46 / gal 0.52/lb 23.82 1.98 / 20 oz 42.39 7.06 / gal 12.16 6.75 1.35/ lb 2.46/ lb 0.26 / lb 32.19 or 6.44 /lb TOTAL

Total Cost 1.05 0.20 1.00 0.33 1.8 0.135 0.615 $ 5.13

Chipotle Ranch Dressing Amount Unit 1 oz 1 /14 oz

Yield: 50 Servings Ingredient Cost per Chipotle Peppers 20.87

Total Cost 1.50

0.06 lb

5 lb

Garlic cloves



4/1 gal 9/ .5 gal 4/5 lb

Salt Ranch dressing Milk Sour cream

0.26 / lb 10.55 / gal 2.15 / 0.5 gal 17.99 / case 0.90/ lb 10.46 / gal 5.11 32.19 or 6.44 /lb TOTAL

0.125 gal 0.0625 gal 0.28 lb 0.0375 gal 0.5 oz

1 /12 oz

Red-Chile Glaze Salmon Amount Unit

Fresh lime juice Hot sauce Ground Pepper

Yield: 80 Servings Ingredient Cost per


1.32 0.268 0.25 0.40 0.2 $ 4.02

Total Cost

4.5 lb 1 oz


6/5 lb 20 oz

1/ 10#

Honey Ancho-powder (chili powder) Salt Pepper Salmon

88.93 7.30

13.33 0.365

0.26 / lb 32.19 or 6.44 /lb 5.29/lb TOTAL

79.35 $ 92.7

Shredded Pork Tacos Amount Unit 20 lbs 1.5 lb 20/ lb 3 lbs 9 each 72 / case 1.4 lb 4/5 lb

Yield: 70 Servings Ingredient Cost per Pork Meat 2.01 / lb Shredded Lettuce 0.90 / lb Mexican Cheese 1.76 /lb Tomatoes 19.26 Sour Cream 17.99 / case

Total Cost 40.20 1.35 5.28 2.4 1.26

12 each 30 40

Avocado Taco Shells Tortillas

36.80 12.52 17.63

13.80 1.88 2.45


$48.51 TOTAL

6.06 $ 74.69

69 oz

32-48 / case 200 / case 24/12 ct (288 tortillas) 4/ 138 oz

Squash and Red Onion Enchilada Amount 0.015 1 oz 0.28

Yield: 50 Servings

Unit 6/1 Gal 1 lb 4/5 lb

Ingredient Olive Oil Cilantro Sour Cream

Cost per 42.39 12.16 17.99 / case

Total Cost 0.11 0.76 0.25

5 lbs 2 lbs 0.08 lbs 2.5 lbs 3 lbs 50

20 lb /case 10 lb/ case

26.50 1.74 / lb

5 lbs/ case 1/ 4 lb 6 /120

Summer Squash Mushrooms Garlic Cloves Red Onion Spinach Corn Tortillas

5.73 15.41 or 3.85 / lb 20.69 / case

6.6 3.48 0.11 2.865 11.55 1.44

1 can


White Beans

22.94/case TOTAL

3.82 $ 30.99

Chipotle Chicken

Yield: 80 Servings


Amount 1.5 oz 0.5 oz 0.5 oz 1 oz 20 oz 1 oz 1 oz 1 oz 80 pieces 2 lbs 1 cup

Corn Relish Amount 0.125 gal 1.44 lb 0.25 oz 0.25 oz 2.4 lbs 6.5 lbs 1 lb 1 lb

Unit 18 oz 18 oz 14 oz 1/ 14 oz ?? 14 oz 6 oz 20 oz 40/4 oz 4/5 lb

Unit 16 oz 1 lb 2.5 lb 1/50 lb 20 lb 20 lb

Caramel-Apple Empanadas Amount Unit 2 0.27 lb 1/ 50 lb 13 113 count ½L 4 ¼ gal 9 / 0.5 gal

Ingredient Paprika Salt White Pepper Cayenne Pepper Chipotle Peppers Cumin Thyme Onion Powder Chicken Sour Cream Lime Juice

Yield: 2 quarts Ingredient White Vinegar Sugar Dry Mustard Turmeric Corn Onion Red Bell Pepper Green Bell Pepper

Cost per 6.38 0.26/lb 14.46 5.73 20.87 7.41 5.74 5.07 28.82 17.99/ case 10.46 / gal TOTAL

Total Cost 0.53

Cost per 1.93 / gal .52/lb 7.35 7.70 1.96 17.15 19.40 20.90

Total Cost 0.24 0.75 0.11 0.10 4.90 2.22 0.97 1.05


$ 10.34

Yield: 105 Servings Ingredient Cost per Caramel candies Corn Starch 15.76 Apples 0.19 Caramel Topping 4.52 / L Roll Dough 0.51/ dough ball Milk 2.15 / 0.5 gal Butter 1.46/ lb TOTAL


0.4 0.41 29.8 0.53 0.96 0.25 57.64 1.80 0.65 $ 92.97

Total Cost 0.09 19 2.26 51 1.075 1.46 75

Wye Oak Pub Financial Statement Theme Meals Purchased Cost of Theme Meal Total Sales of Theme Meal $606.95

61 $9.95

Food Cost Percentage


Sales from Theme Meal Cost of Ingredients Profit

$606.95 $610.81 ($3.86)

** As interns, we cannot include labor costs into this financial statement.

Comparing our event to an “average� Thursday Sales report: Average Thursday Sales: Event Date Sales:

$554.58 $1,010.07




Intern Reflection Heather Calcote Going into this project I was a little intimidated. I had never planned a “themed meal” and had certainly never planned or prepared food for a large volume of people. However, I was excited with the opportunity to cook some of our favorite foods (i.e. Southwestern cuisine!) and to work with the staff at the Seasons and the Pub! We did have some obstacles to overcome, being the first group of interns to host their event in the Wye Oak Pub. We discussed some things with Dining Admin, who were all very helpful when we needed to have things printed and giving us some tips on what people have done in the past. It took some extra marketing strategies to remind Residents of the location and the price, and I think that our information tables communicated that effectively. That was also a great opportunity to talk to people individually about our event, and help them put a face to all the posters and fliers that they were seeing. Most of the Residents were very friendly and excited about the luncheon. On the other hand, we also received helpful criticism on the menu (ex. mostly “too many ‘spicy’ foods”), which we took into consideration. Chef Marta was a huge help with the menu. She allowed us to test a few recipes in the kitchen prior to the event, brainstormed ideas for changing certain menu items, and threw in some of her cultural cooking expertise to add some flavor to a few of the final products! I could tell that she was excited for us to learn as much as we could throughout this process, and I really appreciated everything she did both for us and with us. I also loved working with the staff at the Seasons and the Pub. Both groups were very willing to help when we needed them, and I appreciated that so much. This is a great team that works extremely well together, and it definitely shines through during events like this! Overall, I definitely think that this is a great learning opportunity for us, as interns, while we’re here at Riderwood. Having little experience with Food Service outside of classroom material/assignments, this was definitely a big eye-opener for me. You really have to look at the event from every angle to make it as successful as you can! We had so much support from the Dining Admin team, our managers and CDC, all the staff that we’ve been working with, and of course the Residents who attended! On the day of our meal it felt great to bring everything together, and to hear compliments


about the food and event overall. I had a lot fun talking to everyone who attended and collaborating with the employees to pull this off, Thank you everyone!

Intern Reflection Courtney Haney Picking the theme for our meal was the easy part of planning this event. Since Heather and I are both from the Southwestern region of the country we were thrilled when our Southwestern theme got approved. However, picking out the menu items was more challenging than we thought. We both learned more about the cuisine in New Mexico and Arizona and the differences and similarities that are present. The process of planning a theme meal was a great learning experience. I had planned theme meals previously in college but not to this grand scale. Selling tickets to the event was a bit more stressful having to know the cost that far in advance and trying to advertise the event so early when we had barely just decided our menu. Some of the residents were immediately turned off to the thought of spicy food which was discouraging in the beginning. We soon learned that we were doing more than just selling tickets, we were advertising for our event, which helped attract people the day of. I enjoyed planning the decorations for the theme meal. My family was able to participate in helping us plan for the event by sending us decorations native to the area. I think they were just as excited about the project as we were. I was proud to see how everything came together the day of with the help of others. I enjoyed seeing the resident’s reaction to the decoration and the presentation of the event. I was very nervous about how things would turn out the day of our meal. We did a great job with planning our production which helped relieve some stress the day of. However, I was still more nervous the day of the meal than I have been for any project I have done this far during my internship. I was able to relax and enjoy the experience as soon as I saw the smiling faces of the residents when they showed up. They were very supportive and excited for the event. We received several compliments from the residents and the staff on the food. Some even asked that we do this event again or add some of the items to the regular menu at Riderwood. The staff of The Seasons and the Pub were very helpful throughout the planning, preparation and executing process. They were a joy to work with and I am very grateful for all of their help. It was almost just as important to see their delight with the final product as it was to see the residents’ reactions. Chef Marta was amazing to work with and it was nice that she was just as excited about our menu as we were. She was such a great help to us and we learned a lot about cooking and preparation by having the opportunity to work with her.


I would just like to thank everyone at Riderwood that helped us with the planning and executing of our meal. We would not have been able to do this alone. It was an absolute pleasure to work with everyone on this project.

Meal Surveys East by Southwest Taste of the Food Excellent Very Good




Decorations Excellent




Variety of Entrees Available Excellent Very Good Good



Presentation of menu items Excellent Very Good




Friendliness of Staff Excellent Very Good




Overall Experience Excellent Very Good




Very Good

Did you learn anything about Southwestern food and/or history?

Additional comments/suggestions for future themed luncheons:

_____________________________________________ _____________________________________________ ______________________________________________

Thank you for joining us!!! 36

Survey Tally: East by Southwest Taste of the Food Excellent 15

Very Good 11


Excellent 5

Very Good 10


Excellent 14

Very Good 11


Fair 3

Poor 1


Fair 11

Poor 2


Fair 4

Poor 1


Fair 3

Poor 0


Fair 1

Poor 0


Decorations Variety of Entrees Available Presentation of menu items Excellent 16

Very Good 11

Excellent 24

Very Good


Friendliness of Staff

Good 4

Overall Experience Excellent 15

Very Good




Poor 4

Did you learn anything about Southwestern food and/or history? • • • • • • •

I knew a lot already. Enchilada was unique to me. The enchilada was different and delicious Yes Not familiar with it. I thought it might be spicy. Good. It was not. I like to experience different ethnic foods, but Not Indian, Too spicy! It really can be served to the taste of Eastern feerrivers (?)! Loved the tortillas and flavored nuts. Serve with Southwest music! I used to live there. Yes, one chile has as much Vitamin C as 6 oranges.


• • • • • • •

No, have been there and eat their food many times. Yes, difference between taco and tortilla. That Santa Fe is the oldest European city west of the Mississippi River. Santa Fe is sunny 300 days out of the year. New Mexico became a state in 1912. I am from the Southwest and we have different food in San Antonio, TX. I commend you for trying. I’ve never had spinach in an enchilada before. It was good!

Additional comments/suggestions for future themed luncheons: • • • • • • • • • • • •

I especially enjoyed the coated nuts! Not too spicy, just right! Subtle [decorations], could show more fine views and SW Indian. Loved the hat costume! This was a great idea and a lot of fun! I would’ve liked a really good chicken enchilada. Corn bread ~ very good! This was great. Have it again (I couldn’t eat it all day)! Great Job! Appears to be very well planned and implemented. Thank you for the specialty touches! Due to budget consider more arts and crafts for decorations. Pulled pork was very good & so was the chicken & salmon. Dessert was also good. One of the best themes! I would have hot hot-sauces available for those who like heat. Mexican food is not my favorite! Serve more beans….try for fresher cilantro in dishes. Indian cuisine is a great learning experience. Thank you!

Thank you for joining us!!!


Pictures: East by Southwest March 12, 2009





Thank You! There is no way that an event like this can be successful without a great team of people behind it, working together. We just wanted to say “Thank You” so much, to all of the staff at The Seasons and Wye Oak Pub, to Chef Victor and to the Dining Admin team. Your help and support meant so much, and we really couldn’t have pulled this off without everyone! The last six weeks have gone by so fast, and we’ve really enjoyed being here and working with this team. Thank you for teaching us, working with us, and giving us such a great experience!


Theme Meal Binder  

Theme Meal for Internship

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