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| Dinner Buffet for 50 By Chef William J. Allison, Jr., CCC, MCFE, CPFM Gunnery Sergeant - United States Marine Corps Fox Company Spouses Coffee Hosted by The Commanding General of the Marine Corps Combat Development Command United States Marine Corps Lt General & Mrs. J.F. Amos Menu Oriental Salad with Sesame Ginger Vinaigrette Grilled Teriyaki Pork Loin with a Riesling Wine Sauce Asian Vegetable Medley Herbed White Rice An assortment of crusty breads Dessert Tropical Rum Trifle Full Bar Wine, Soda, Lemonade, Iced Tea Ingredient List/ Mise en Place: Oriental Salad with Sesame Ginger Vinaigrette (Serves 50-60 guest) 5 English cucumbers, qrted, halved and thinly sliced 3 lbs roma tomatoes, ¼ slices 3 medium red onions, halved and thinly sliced 2 cups thinly sliced scallions 1 lb baby arugula 3 heads Napa cabbage, thinly shredded 1 head red cabbage, thinly sliced 2/3 cup chopped cilantro 4 navel Oranges, peeled, halved, thinly sliced 2 qrts Sesame Ginger Dressing (sub recipe of chef’s) 1 cup toasted sliced almonds Sesame Ginger Vinaigrette (Yields 50-60 ½ oz portions) 2 ½ cups cilantro 2 tbsp toasted sesame seeds ¼ cup rice wine vinegar 2 garlic cloves chopped 1 cups vegetable oil ½ sesame oil 2 cups Sesame Dressing Grilled Teriyaki Pork Loin (Serves 50 to 60 guest / 3-4 oz portions) 15 lbs pork loin 2 pkgs pearl onions 3 cups corn oil 3 cups chopped cilantro 1 cup chili peppers marinade 1 cup lemongrass puree 2 pinches dried red pepper flakes 1 cup chopped cilantro 4 tbsps minced ginger 2 pkg 1teriyaki seasoning marinade S&P as needed Riesling Wine Sauce (Serves 50-60 guest ½ oz portions) 2 qrts vegetable stock 3/ 750 ml bottle Riesling white wine 1 lb Mirepoix/ 1 bouquet garni ½ lb cold butter Cornstarch, s& p as needed Asian Vegetable Medley (Serves 50- 60 guest 1-2 oz portions) 1 jar of Asian 5 spice seasoning 2 pkgs pearl onions 2 bags carrots 3 lbs snow peas 3 lbs sugar snap peas 4 cans baby corn 2 bunches fresh thyme Lemon and lime juice as needed S&P as needed Herbed White Rice (Serves 50- 60 guest 1-2 oz portions) ½ cup unsalted butter, small diced 12 ½ cups long grain white rice, (not converted) 1gal 2/3 cup water 2 tbsp salt 1 cup chopped parsley S & P as needed An assortment of crusty breads 4 to 5 loaves of various rustic breads Tropical Rum Trifle (Yields 1 trifle / serves 60) 8 mangoes, peeled, cut into ½ in cubes 4 2o oz cans pineapple chunks in syrup undrained1 1/3 cup coconut rum 4 frozen pound cakes, thawed and thinly sliced 8 bananas, sliced 5 1/3 cups sweetened flaky coconut toasted 2 2/3 cups chopped macadamia nuts 4 cups whipped cream 1 cup powdered sugar 1 tsp vanilla extract 2 pkgs strawberries 4 pcs star fruit Gal of Coconut Cream Custard Coconut Cream Custard 4 cups sugar 1 1/3 cup cornstarch 2 qrts milk 4 – 14 ozs cans coconut milk 2 dz egg yolks Grocery List: Inventory house subsistence & beverages before finalizing list and shopping! Meat 15 pork loin Dairy 1 lb salted butter & 1 lb unsalted butter 3 dz eggs ½ gallon milk 4 pts heavy cream Produce 5 English cucumbers 3 lbs roma tomatoes 3 medium red onions 1 bunch Italian parsley 3 bunches scallions 1 lb arugula 2 bunch mint 3 heads Napa Cabbage 1 head red cabbage 3 bunches cilantro 3 bunches fresh basil 2 pkgs fresh thyme 2 ginger roots 4 heads fresh garlic 4 navel oranges 5 lemons 3 lbs snow peas 3 lbs snap peas 2 bags carrots 3 pkgs pearl onions 8 mangoes Grocery List Produce 8 bananas 2 pkgs strawberries 4 pcs star fruit 4 cucumbers for garnishing Dry / non-perishable 2 btls Sesame Ginger dressing 2 sm bags sliced almonds 1 jar toasted sesame seeds 1 btl rice wine vinegar 1 btl sesame oil 1 btl sesame sauce 2 tubes chili pepper marinade 2 tubes lemon pepper marinade 1 jar red pepper flakes 2 pkgs teriyaki seasoning 1 jar 5 spice powder 2 qrts vegetable stock 1 box cornstarch 12 ½ cups long grain white rice, unconverted 4 cans baby corn 1 box tea bags 4 20 oz cans pineapple chunks in syrup 3 bags sweetened coconut 4 14 oz cans coconut milk 3 cups macadamia nuts 1 5 lb bag sugar Bread 5- Rustic Loafs Beverages 3 btl Riesling white wine Miscellaneous 4 frozen pound cakes Beverages 4 btls Fetzer Riesling 1 btl of Coconut Rum 2 cases Sierra Nevada Pale Ale 1 cs of McWilliams Chardonnay 1 cs of McWilliams Merlot 2 cs each of: coke, diet coke, sprite and ginger ale Prep list: Tues 1/29/08 - Shop for Qrts 1 and 31 Jan 08 social - Set Table - Setup CG’s utilities/ misc uniform’s - Clean, dust and vacuum 1st and 2nd floor Wed, 1/30/08 - Prep as needed - Vacuum 1st floor and 2nd floor clean qrts as needed - Check with Mrs. “A” to see if we need to change anything about social ( in house briefing) - Set up table and bar area Thur, 1/31/08 - Prep and clean qrts as needed (do not forget ½ bath and candle/fireplace lighting - Prep Uniform’s for Fri, 2/1/08 - Staff should arrive around 1600 or earlier/ CG Protocol will arrive around 1800!! *Remember* Stay ahead of the game! Food Quality and Great service are paramount! |
