spring ahead powerpoint1 · 2018. 6. 8. · spring ahead webinar • fresh flavors and crisp...

Adam GoochExecutive ChefExecutive Chef

Purple Onion Catering Co.

SPRING AHEAD

Spring Ahead Webinar• Fresh flavors and crisp textures

• Cool technics to produce items

• Infusion of new salt flavors

• Pre portioning items to help in the field as well as food cost %

• Flavorful finish! Make that vinaigrette pop with flavor and used as a visual accent

Watermelon and Feta SaladYellow Grape Tomatoes, Purple Onion Ribbons

And finished with a Minted Balsamic Glaze

Yield 2 2 Qts

2 cup

QQ

Mint, Fresh, Chopped p

4 cup

, , pp

Balsamic Vinegar p

2 cup Sugarp

1 ½ cup

g

Oil Blended

2

p

2 2 Tsp Salt Kosher

3

p

3 3 Tsp Xanthan Gum

Place all ingredients into 1 gallon containerg g

Using a hand blender puree until smoothg p

Place in squeeze bottles q

Label and Place in Cooler

Minted Balsamic Glaze

Tuscan Potato and Roma Tomato Salad with Basil Caper Dressing

3 Lbs. Red Skin Potatoes, Sliced ¼ inch

1 Lbs.

,

Yukon Potatoes, Sliced ¼ inch

1 Lbs.

,

Roma Tomatoes, Sliced ¼ inch

1 ½ cup

,

Extra Virgin Oil p

½ cup

g

Red Wine Vinegar p

¼ cup

g

Lemon Juice, Fresh

4

p

4 4 Tbsp

J

Capers

1

p

11 Tbsp

p

Garlic, Minced1 bspTb½ cup

Garlic, MincedBasil, Chiffonade

1

p

1 1 Tbsp

,

Black Pepper p

1 cup

pp

Grated Parmesan

Place potatoes in salted water and bring to boil. p g

Cook until tender, DO NOT OVER COOK. ,

Meantime place all remaining ingredients( except Tomatoes) in bowl and mix Meantime place all remaining ingredients( eOnce potatoes are done remove and drain. p

Place in hotel pan and cover with dressing. Place in cooler to chill. p g

Platter on any vessel, Serve room temp for

Yield 16 – 5 oz servings

Boston Bibb and Mixed GreensShaved Fennel, Citrus Sections, Yellow and Red Grape Tomatoes

1 cup Rice Wine Vinegar p

1 cup Sour Cream p1 cup Mayonnaisep

2 cup

y

Oil Blended 2

p2 2 Tbsp Thyme, Choppedp

½ cup

y , pp

Basil, Chopped p½ cup

,Parsely

pplyly, Chopped p

½ cup

y pp,

Dill, Chopped

1

p

1 1 tsp

, pp

Garlic, Minced

Place all ingredients in 1 gallon containerg gUsing Hand Blender puree until Smooth g p

Label and Place in Squeeze bottles

Creamy Herb Vinaigrette

Modern Caesar Salad Purple Onion Ribbons, Grape Tomatoes and Parmesan Crips

Trio Salad Plate Watermelon and Feta / Caprese Tomato / Lemon Caesar Cup

Small Plate SaladsUse small plates to create different presentation

Different Vessels Go Out of The Box, Have Fun

Spin on Traditional Items Create different presentations using ingredients already in the dish

Soup and Salad Bring the guests a different sample on a all time classic

Production Tricks How can I produce in volume and Save Time

Alum bars from hardware store help cut perfect cubes and speeds productionm bars from hardware store help cut perfect cubes and speeds productThem make in different sizes so you can produce any size squares

Production Tricks How can I produce in volume and Save Time

Hot Trends 2013 Spice up your Salads with great sprinkle of flavored salts

Production Tricks Save Time and $ in the Field

We prere-e-portion all garnishes for salads at the shop. This controls the amountg

We prree ortion all garnishes for salads at the shop. This controls the amountpopgoing on each salad, easy for field chefs or servers and makes sure you have the right salad, easy for field chefs or servers and makes sure you

amount. We do this for almost everything we can.

What looks Better to You?

This is the same recipe! On left traditional style Balsamic Vinaigrette and on right he same recipe! On left traditional style Balsamic Vinaigrette and same Balsamic Vinaigrette pureed with xanthan gum added. same Balsamic Vinaigrette pureed with xanthan gum added.

Of course they both have there places but on plated salad there's a big difference. hey both have there places but on plated salad there s aPlay around with your recipe and see what you can do

a big da bigdodo.

Adam Gooch Executive Chef

adam@purpleonioncatering.comwww.purpleonioncatering.com724.420.7810www.facebook.com/chefadamgooch