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Transcript of Theme Meal Binder
Triple Crown Theme Meal
May 29, 2009
University of Maryland Dietetic Interns
Clayton Cates and Cindy Francis
2
Table of Contents
Background ................................................................................................................................................... 3
Recipes .......................................................................................................................................................... 4
Marketing Plan ............................................................................................................................................ 13
Recipe Costing ............................................................................................................................................. 14
Triple Crown Meal Ordering Form .............................................................................................................. 18
Production Schedule for Triple Crown Theme Meal ................................................................................... 20
Financial Statement .................................................................................................................................... 21
Evaluation of Theme Meal .......................................................................................................................... 22
Buffet Table Setup ...................................................................................................................................... 25
Clayton’s Reflection .................................................................................................................................... 26
Cindy’s Reflection ........................................................................................................................................ 27
Thank YOU!!! ............................................................................................................................................... 28
Appendix I ................................................................................................................................................... 29
Appendix II .................................................................................................................................................. 31
Additional Projects ...................................................................................................................................... 36
3
Background
Several factors went into the decision of choosing the Triple Crown theme. As University of
Maryland Dietetic interns we strive for excellence, and for ingenuity. The Triple Crown theme was
different, something that was never done before, and something that would excite and intrigue
Riderwood residents. Being that our theme meal was scheduled for the end of May, which was
approximately one week after the Preakness Stakes, and one week before the Belmont Stakes we
decided it was great timing to throw a party to celebrate the races. We felt that with this theme we
could create an exciting menu, as well as dress for the races on the day of the theme meal. As soon as
our Triple Crown theme was approved we hit the ground running researching and learning about the
races.
The Triple Crown of Thoroughbred Racing, shortened to simply the Triple Crown is defined as a
series of three Thoroughbred horse races for three year old horses. The writer Charles Hatton has been
credited for coining the term Triple Crown in reference to the three races in 1930. The three races
consist of the Kentucky Derby run at Churchhill Downs in Louisville, Kentucky, the Preakness Stakes run
at Pimlico Race Course in Baltimore, Maryland and the Belmont Stakes run at Belmont Park in Elmont,
New York. The Kentucky Derby traditionally takes place the first Saturday in May followed by the
Preakness Stakes traditionally on the third Saturday in May. The Preakness Stakes is then followed by
the Belmont Stakes traditionally the first or second Saturday in June or the third Saturday after the
Preakness.
Surprisingly, only eleven horses have ever won all three races, wining the Triple Crown and
none since 1978. The 11 Triple Crown winners are Affirmed (1978), Assault (1946), Citation (1948),
Count Fleet (1943), Gallant Fox (1930), Omaha (1935), Seattle Slew (1977), Secretariat (1973), Sir Barton
(1919), War Admiral (1937), and Whirlaway (1941). Wining all three of the races proves to be difficult
due to the fact of the varying lengths of the race tracks, and the specialization of lengths the horses are
often trained to run. The Kentucky Derby is run over a 1 and ¼ miles dirt track, while the Preakness
Stakes is run over a 1 and 3/16 miles dirt track. The Belmont Stakes is run over 1 and ½ miles, which is
the longest track in thoroughbred racing.
Several horse racing traditions have made their way into Triple Crown history. This includes the
Triple Crown fashion to traditional cocktails found at the races. Women often wear a large and fancy hat
and a bright spring dress, with fun and flirty patterns such as floral prints or polka dots. Some men
embrace the Southern tradition of a seersucker suit, while others feel more comfortable in a traditional
suit. Traditional cocktails at the races include, a mint julep at the Kentucky Derby, a Black Eyed Susan at
the Preakness, and a Belmont Breeze or a White Carnation at the Belmont Stakes.
http://en.wikipedia.org/wiki/United_States_Triple_Crown_of_Thoroughbred_Racing
4
Recipes
Belmont Steak with Red Wine Sauce
Original
Serves 6
Forecasted
Serves 100
Flat iron steaks 2, 1lb steaks 100 steaks
Salt and freshly ground black pepper To taste To taste
extra-virgin olive oil, plus extra for garnish 3tbsp 4oz
cold unsalted butter 6tbsp 2lb
onion, thinly sliced 1 onion 10 onions
minced garlic 1tbsp ½ cup
dried oregano 1tsp 3tbsp
tomato paste 1/4cup 1/2cup
dry red wine 2 ½ cups 5cups
Directions
Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and
pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5
minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil
and let stand 10 minutes.
Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high
heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the
garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste
and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce
reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the
heat.
Adapted From:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/flat-iron-steak-with-red-wine-sauce-recipe/index.html
5
Adapted From:
http://kentuckyderbyparty.com/entertain/recipes/original-kentucky-hot-brown
Kentucky Hot Brown
Original
Serves 4-6
Forecasted
Serves 100
Freshly grated Parmesan cheese 6 tbsp 1lb
Alfredo Sauce Needed to make
from scratch
2 packs
Slices of roasted turkey 2oz/ portion 200 slices (2
slices/sandwich)
slices of toast, trimmed 8-12 slices 5 packs (50 slices)
crisp, cooked bacon 8-12 strips 100 strips
Directions
For each Hot Brown, place two slices of toast in a metal or flame-proof dish. Cover the
toast with slices of roasted turkey. Pour a generous amount of the sauce over the turkey
and toast. Sprinkle with some of the additional Parmesan cheese. Place the dish under
the broiler until the sauce is speckled on top and bubbly. Remove from the broiler; place
two pieces of the bacon, crossed, on top and serve immediately.
6
Old Clubhouse Chicken
Original
Serves 50
Forecasted
Boneless-Skinless Chicken Breast 2 cases Same
Cornflake Bread Crumbs 2 boxes Same
All-purpose breading 1 bag Same
Old Bay 5 tbsp Same
Dip
Sour Cream 2.5 lbs Same
Lipton Onion 2 pkts Same
Dill 5 tbsp Same
Lemon Juice 3 tbsp Same
Directions
Cut chicken breast into three strips. Skewer each piece of chicken. Mix Old Bay into all-
purpose breading. Roll skewered chicken in cornflake breading then all-purpose
breading. Fry chicken skewers until golden brown or until internal temperature reaches
165 F.
Dip
Mix all ingredients together. Put into small plastic serving containers to be served on the
side.
Chef Marta
7
Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto
Original
Serves 4
Forecasted
Serves 50
Four Cheese Ravioli 1, 9oz package 1 #10 box
Pesto with Sun Dried Tomatoes 1, 7oz package 1qt jar
Artichoke hearts 1, 4oz can 6 cups
Ripe Olives ½ cup 4 cups
Directions
Combine pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm.
Adapted from:
http://www.cooksrecipes.com/mless/four_cheese_ravioli_with_artichoke_hearts_olives_and_pesto_recipe.html
8
Adapted From:
http://www.recipezaar.com/Greek-Village-Salad-167576
Secretariat Salad
Original
Serves 6
Forecasted
Serves 50
tomatoes cut in wedges 4 10
slender green cucumber 1 8
green pepper 1 3
red peppers 2 3
red onion, sliced 1 2
kalamata olive 1/2 cup 2cups
feta cheese, sliced 8 ounces 1lb
salad dressing
olive oil 3 tablespoons 2cup
red wine vinegar 3 tablespoons 1/2cup
dried oregano 1/2 teaspoon 3tbsp
parsley, chopped 1 teaspoon 4tbsp
garlic cloves, crushed 3 2tbsp
salt and pepper To taste Tbsp each
Directions
1. Cut tomatoes into wedges.
2. Slice cucumber in 1/2 lengthwise then in cut in chunks.
3. Wash, core and seed peppers. Cut in half then cut into thick strips.
4. Separate onion slices into rings.
5. Place prepared ingredients in a bowl; top with the olives.
6. Pour on dressing just before serving. Top with strips of Feta Cheese and sprinkle
with oregano.
7. For dressing: Put ingredients a screw top jar, seal and shake well.
8. Shake again just before serving.
9. Serve in individual salad bowls.
9
Chef Marta
Adapted From:
http://southernfood.about.com/od/kentuckyrecipes/r/bl80419b.htm
Thorough-Bread
Original
Serves 100
Forecasted
Honey Wheat Demi Rolls 150 rolls Same
Maple Walnut Syrup 3 cups Same
Directions
Drizzle maple syrup with walnuts night before, and let bread proof overnight
Bake immediately prior to serving (15 minutes)
Cheese Garlic Grits
Original
Serves 6-8
Forecasted
Serves 50
Quick Grits 1cup 6cups
Butter 4oz 8oz
Cheddar cheese 12oz 1lb
Milk 3/4cup 4cup
Garlic 1tbsp powder 1oz fresh
Directions
Cook grits in boiling salted water, according to package directions, until thick. Remove
from heat. Stir in butter and half of the cheese. Beat egg with garlic powder, milk amd
hot sauce. Stir into grits. Pour into buttered 2-quart casserole. Top with remaining
cheese. Bake 1 hour at 350°.
10
Pan-Roasted Sweet Potatoes with Fennel
Original
Serves 10
Forecasted
Serves 50
sweet potatoes 4 pounds 15lb, julienned
fennel bulbs 4 bulbs 5lb, julienned
butter 1/4 cup 2lbs
light brown sugar 1 tablespoon 1lb
ground mace 1/4 teaspoon 1tsp
nutmeg 1tsp
Directions
Preheat the oven to 400°. In a bowl, toss the sweet potato chunks and fennel wedges
with the olive oil, brown sugar and mace; season with salt and pepper.
Spread the vegetables in a large nonstick roasting pan. Roast for about 1 hour, stirring
occasionally, until the sweet potatoes and fennel are tender and caramelized. Transfer
them to a platter, sprinkle with the fennel tops and serve.
Adapted From: http://www.foodandwine.com/recipes/pan-roasted-sweet-potatoes-with-fennel
11
Owner's Box Asparagus
Original
Serves 50
Forecasted
Jumbo Asparagus 150 Same
Balsamic Vinaigrette 2 cups Same
Directions
Wash and cut the asparagus to desired length, peel lower part of stalks if necessary.
Marinade asparagus overnight. Grill asparagus the day of event. Sprinkle asparagus with
toasted Parmesan cheese and serve warm.
Adapted From:
http://www.starchefs.com/features/2001/triple_crown/html/recipe_07.shtml
Triple Crown Pie
Original
Serves 100
Forecasted
Pecan Pie 8 pies Same
Chocolate Sauce 3 cups Same
Bourbon ¾ cup Same
Directions
Mix chocolate syrup with bourbon in pan on stove top. Heat and stir until ingredients are
mixed well. Top sliced pie pieces with chocolate sauce.
Chef Marta
12
And They’re Off!!And They’re Off!!And They’re Off!!And They’re Off!!
Please join us for a Please join us for a Please join us for a Please join us for a
Triple Crown EventTriple Crown EventTriple Crown EventTriple Crown Event Featuring
Belmont Steak with Red Wine Sauce Kentucky Hot Brown
Old Clubhouse Chicken Bet to Win Ravioli
Secretariat Salad Owner’s Box Asparagus
Roasted Fennel Sweet Potatoes Cheese Garlic Grits
Thorough-Bread Triple Crown Pie
Black-Eyed Susan
Friday May 29Friday May 29Friday May 29Friday May 29thththth
11:00 AM 11:00 AM 11:00 AM 11:00 AM ---- 2:00 PM2:00 PM2:00 PM2:00 PM
Wye Oak PubWye Oak PubWye Oak PubWye Oak Pub
$7.95$7.95$7.95$7.95
13
Marketing Plan
To be successful, we realized early on we needed to market in a way that would intrigue and attract the residents
to the Pub. We investigated what previous interns had done and also spoke with Matt; one of the service
managers at Season’s and asked him what was successful at Riderwood. He suggested making a poster, flyers and
advertising the event on the closed circuit Riderwood TV channel.
Poster
Following Matt’s advice we created two, large, twenty inch by thirty inch posters that featured our
menu, date, time, location, images and our names.
Invitations
The first flyer created was a small, half sheet of paper, invitation highlighting the name, date, and time
of the event. These were handed out to the residents; we also stuffed some of their mailboxes with the
invitations.
Table Tents
One week prior to the event we developed a table tent to be placed on all of the tables in Season’s and
the Pub. These table tents included the name, date, and time of the event as well as Triple Crown and
horse racing related trivia. We hoped that this would intrigue the residents enough that they would
come to our lunch.
Menu Flyer
We created a menu flyer that we posted on each community board as well as at each restaurant (with
the managers permission). The menu flyer had great images of a jockey on a horse and included the
menu, date, location and time. Our second menu flyer highlighted the menu and described in detail
each menu item. This would alleviate some confusion that residents were having about the menu.
Riderwood TV
Matt was nice enough to take our flyers and email them to the closed circuit TV channel (99). The
people who work at the station took our information and formatted it to fit the advertising section of
the channel. This ad ran for approximately one week prior to the event.
Marketing at Restaurants
On two separate occasions, we took our poster, invitations, and menu flyers to different restaurants on
campus. Our first location, Season’s/Pub, gave us a chance to market our event and speak with the
residents. Many people seemed interested in the event and several stopped to talk with us. On the
other hand, many residents acted as if we were trying to sell them something and when we would
approach them, they quickly turned us away. The second location, Overlook, the residents seemed to be
more receptive. When went at lunch and many folks stopped by and spoke to us and told us they would
try to come to our event. They were very supportive.
Employee Marketing
By suggestion, we asked Chef Marta to email Ronia Remy the details of our event so that they would be
emailed to all staff at Riderwood. Apparently, after some feedback, it was unclear that we were offering
a 30% discount to employees.
14
Recipe Costing
Recipes Quantity Cost Per Recipe Cost Per Serving
Belmont Steaks w/ Red Wine
4 oz Flat iron steaks 25lbs $111.75 $1.86
Salt and freshly ground black pepper 1/4c $0.50 $0.01
Extra-virgin olive oil, plus extra for garnish 4oz $0.20 $0.01
Cold unsalted butter 1lb $1.60 $0.03
Onion, thinly sliced 10 whole $2.35 $0.04
Minced garlic 1/2c $0.71 $0.01
Dried oregano 3 tbsp $0.50 $0.01
Tomato paste 1/2c $0.19 $0.01
Dry red wine 5c $2.68 $0.04
Total Cost $120.48 $2.01
Kentucky Hot Brown
Alfredo Sauce 2 pks $21.86 $0.36
Freshly grated Parmesan cheese 2 lbs $8.05 $0.13
Salt & pepper to taste 1/4c $0.50 $0.01
Slices of roasted turkey (not deli) 7 lbs $21.25 $0.35
Slices of Panini, trimmed 2 pks $5.79 $0.10
Strips crisp, cooked bacon 3 lbs $7.00 $0.17
Total Cost $64.45 $1.07
Preakness Chicken Skewers
Boneless-Skinless Chicken Breast 2 cases $46.95 $0.78
Cornflake Bread Crumbs 2 boxes $5.00 $0.08
All purpose breading 1 bag $5.00 $0.08
Old Bay 5 tbsp $0.50 $0.01
Dip
Sour Cream 2.5 lbs $2.30 $0.04
Lipton Onion 2 pkts $0.50 $0.01
Dill 5 tbsp $0.50 $0.01
Lemon Juice 3 tbsp $0.50 $0.01
Total Cost $61.25 $1.02
15
Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto
Four Cheese Ravioli 1, 10lb box $24.83 $0.41
Sun-Dried Tomatoes 1qt jar $10.51 $0.18
Pesto 1 unit- 3 boxes $34.36 $0.57
Artichoke hearts, drained and halved 1#8 can $8.70 $0.15
Pitted and halved ripe olives 2 cups
Total Cost $78.40 $1.31
Secretariat Salad
tomatoes, cut in wedges 10 whole $9.98 $0.17
slender green cucumber 8 whole $2.30 $0.04
green pepper 3 whole $1.00 $0.02
red peppers 3 whole $2.68 $0.04
red onion, sliced 2 whole $1.00 $0.02
kalamata olive 2 cup $7.48 $0.12
feta cheese, sliced 1 lb $6.58 $0.11
salad dressing
olive oil 1 cup $1.60 $0.03
red wine vinegar 1/4 cup $0.20 $0.01
dried oregano 1 oz $1.00 $0.02
parsley, chopped 2 tsp $1.00 $0.02
garlic cloves, crushed 3 tsp $1.00 $0.02
salt and black pepper $1.00 $0.02
Total Cost $36.82 $0.61
Owner's Box Asparagus
Stalks Of Asparagus (5 stalks per person) 250pc $21.25 $0.35
Balsamic Dressing 4 cup $3.10 $0.05
Parmesan Cheese 1 lb $4.03 $0.07
Total Cost $28.38 $0.64
16
Pan-Roasted Sweet Potatoes with Fennel
Sweet potatoes (julienned) 15 lbs $29.34 $0.49
Fennel bulbs (juilenned) 5 lbs $15.66
Butter 1 lb $1.60 $0.03
Light brown sugar 1 lb $0.75 $0.01
Nutmeg 1 tsp $0.50 $0.01
Ground mace 1 tsp $0.50 $0.01
Salt and freshly ground pepper $0.50 $0.01
Total Cost $48.85 $0.81
Cheese Garlic Grits
Quick grits 6 cups $1.92 $0.03
Butter 8 oz $0.80 $0.01
Sharp Cheddar cheese 1 lb $1.88 $0.03
Egg 3 whole $0.27 $0.01
Garlic 1 oz $0.50 $0.01
Whole milk 4 cups $2.17 $0.04
Frank's red hot sauce to taste $0.50 $0.01
Total Cost $8.04 $0.13
Thorough-Bread
Whole Wheat Demi Loaf 1 case $20.95 $0.35
Pecans 1 can $17.00 $0.28
Maple Syrup 2 cans $10.43 $0.17
Total Cost $48.38 $0.81
Derby Pie - Triple Crown Pie
Bourbon 1 cup $4.50 $0.08
Chocolate Syrup 1- #10 can $6.53 $0.11
Pecans 1 can $17.00 $0.28
Pecan Pie 8 Pies $95.60 $1.59
Total Cost $123.63 $2.06
17
Black Eyed Susan Cocktail
vodka 5 cups $7.08 $0.12
orange juice 16 cups $7.70 $0.13
light rum 5 cups $9.44 $0.16
triple sec 3 cups $7.09 $0.12
fresh lime juice 4 tbsp $0.50 $0.01
pineapple juice 16 cups $5.12 $0.09
Total Cost $36.93 $0.62
Total Event Cost $655.61 $10.93
18
Triple Crown Meal Ordering Form
Ingredients Quantity
Meat
4 oz Flat iron steaks 25lbs
Boneless-Skinless Chicken Breast 2 cases
Roasted turkey, whole breast, netted (not deli) 7 lbs
Bacon 3 lbs
Produce
White Onion 10 whole
Minced garlic 1/2c 4tbsp
Dried oregano 6 tbsp
Dill 5 tbsp
Sun-Dried Tomatoes 1qt jar
Tomatoes, cut in wedges 10 whole
Sender green cucumber 8 whole
Green pepper 3 whole
Red peppers 3 whole
Red onion 2 whole
Kalamata olive 2 cup
Parsley, chopped 2 tsp
Stalks Of Asparagus (5 stalks per person) 250pc
Sweet potatoes (julienned) 15 lbs
Fennel bulbs (julienned) 5 lbs
Orange juice 16 cups
Fresh lime juice 4 tbsp
Pineapple juice 16 cups
Seasoning
Salt 1Cup
Freshly ground black pepper 1Cup
Dry red wine 5c
Alfredo Sauce 2 pks
Old Bay 5 tbsp
Lipton Onion 2 pkts
Lemon Juice 3 tbsp
Pesto 1 unit- 3 boxes
Red wine vinegar 1/4 cup
Seasoning (continued)
19
Light brown sugar 1 lb
Nutmeg 1 tsp
Ground mace 1 tsp
Balsamic Dressing 4 cup
Frank's red hot sauce to taste
Pecans 2 cans
Maple Syrup 2 cans
Chocolate Syrup 1- #10 can
Fats
Extra-virgin olive oil, plus extra for garnish 1Cup 4oz
Cold unsalted butter 2lb 8oz
Diary
Freshly grated Parmesan cheese 3 lbs
Sour Cream 2.5 lbs
Feta cheese, sliced 1 lb
Sharp Cheddar cheese 1 lb
Egg 3 whole
Whole milk 4 cups
Canned goods
Tomato paste 1/2c
Artichoke hearts, drained and halved 1#8 can
Pitted and halved ripe olives 2 cups
Starches
Slices of Panini, trimmed 2 pks
Cornflake Bread Crumbs 2 boxes
All purpose breading 1 bag
Four Cheese Ravioli 1, 10lb box
Quick grits 6 cups
Whole Wheat Demi Loaf 1 case
Pecan Pie (bakery) 8 Pies
Alcohol
Bourbon 1 cup
Vodka 5 cups
Light rum 5 cups
Triple sec 3 cups
20
Production Schedule for Triple Crown Theme Meal
Tuesday 5/26 Wednesday 5/27 Thursday 5/28 Friday 5/29
• Check Inventory.
• Prepare Salad
Dressing.
• Prepare Lemon Dill
Dip.
• Roast Turkeys.
• Cut Vegetables
(tomatoes,
cucumbers, red and
green pepper,
onions).
• Slice Turkey.
• Marinade Steaks.
• Slice chicken breasts
• Prepare Bourbon
chocolate.
• Trim asparagus.
• Skewer chicken
slices.
• Make roasted red
pepper drizzle, put
in squeeze bottle.
• Make pesto, put in
squeeze bottle.
• Put Bourbon
chocolate in
squeeze bottle.
• Butter and grill
panini bread.
• Slice and place
bread into muffin
pans, with wet
walnuts on top.
• Make alfredo sauce.
• Put olives and
artichokes into pans
for ravioli.
• Mix sweet potatoes
with butter, brown
sugar, and
seasonings and pan
for roasting.
• Mix fennel with
butter, brown sugar
and seasonings and
pan for roasting.
• Proof bread, and
bake.
• Cook bacon.
• Assemble Hot
Browns , and pan
for heating
• Bread and fry
chicken skewers.
• Steam ravioli, and
assemble with olives
and artichokes.
• Mix dressing with
salad.
• Roast sweet
potatoes and
fennel, assemble.
• Grill steak.
• Marinade
asparagus, and grill.
• Cook Cheese Garlic
Grits.
21
Financial Statement
Theme meals Purchased 60
Meals purchased by residents 47
Meals purchased by employees 13
Price of meal for resident $7.95
Revenue from resident’s meals $373.65
Price of meal for employee $5.56
Revenue from employee’s meals $72.28
Total Sales Revenue from Theme Meal $445.93
Food Cost Percentage 147%
Sales from Theme Meal $445.93
Cost of Ingredients $655.61
Loss $209.68
**As interns, we cannot include labor costs into this financial statement.
22
Evaluation of Theme Meal
1. Please rate the taste of the food.
(Disappointing) 1 2 3 4 5 (Exceptional)
Responses: 0 0 0 8 15
2. Please rate the variety of food.
(Disappointing) 1 2 3 4 5 (Exceptional)
Responses: 0 0 0 7 17
3. Please rate the presentation of food.
(Disappointing) 1 2 3 4 5 (Exceptional)
Responses: 0 0 4 5 14
4. Please rate the decorations.
(Disappointing) 1 2 3 4 5 (Exceptional)
Responses: 1 1 7 7 6
5. Please rate the overall theme meal.
(Disappointing) 1 2 3 4 5 (Exceptional)
Responses: 0 0 1 5 17
23
6. What did you like most about the Triple Crown theme meal?
It was delicious!
Meal was very good.
The chicken.
Everything was cooked perfectly – nice to have some unique food.
Everything from menu to presentation was excellent. A large bucket of oats to all!
Flavor of the food, the attire of the interns, very well organized.
I enjoyed the flavor of the steak.
Variety of food.
The chicken and steak – outstanding.
Variety, non-traditional.
The steak.
Variety.
The variety of choices.
The chicken was great! Great atmosphere!
The chicken on a stick.
Great food, very creative!
The intern’s outfits brought the theme to life.
Chicken on a stick.
7. Is there anything we should have done differently?
You should have let us know about the lunch.
No, food display very appealing, service great.
Not really – the theme, the variety of food was a welcome surprise. To Clayton and Cindy a job well
done!
Advertise the discount for employees would have increased your numbers. Needed more garnishing on
food.
I did not care for the cucumber, tomato medley. The taste was pretty plain.
You did not have a dessert that diabetics could have.
Sugar free dessert (fruit?) for diabetics.
No, do it again!
The music was too loud; I couldn’t hear my tablemate well.
More explicit information ahead of time.
The steak was a little too rare.
Everything was “tastefully” done.
Provide ice cream for dessert.
24
8. Please share any additional comments or suggestions.
You did a great job! Congratulations!
Overall great event, great food, great music and great dessert. Thanks!
It was a lot of fun! Thanks!
It has been a lot of fun.
As a staff member, I can tell the residents really enjoyed themselves.
These two young people did a great job – worked as a team. Menu was exceptional – clever and
refreshing. Recipes they chose were different and very good. Marta and crew did an excellent job of
cooking. Clever to have chosen the Kentucky Derby Pie. Of course John and the Pub crew ran everything
effortlessly.
25
Buffet Table Setup
T
ho
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-
Bre
ad
Tri
ple
Cro
wn
Pie
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xt t
o f
ire
pla
ce
Ow
ne
rs
Bo
x
Asp
ara
gu
s
Ch
ee
se
Ga
rlic
Gri
ts
an
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we
et
Po
tato
es
wit
h F
en
ne
l
Old
Clu
bh
ou
se
Ch
icke
n
Be
lmo
nt
Ste
ak
Be
t to
Win
Ra
vio
li
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ntu
cky
Ho
t B
row
n
Secr
eta
ria
t
Sala
d
Pla
tes,
na
pki
ns
an
d
silv
erw
are
26
Clayton’s Reflection
What a great opportunity and learning experience. The entire time that I have been at
Riderwood has been a challenge. Being the last group to rotate through Riderwood proved to
be even more challenging. I think that the expectation set upon Cindy and I was extremely high.
With that being said, I am very proud of our efforts and overall endeavor for this theme meal.
I feel that the event was an overall success. The food looked and tasted great. The
service was spectacular and the wait staff was extremely friendly that day. The layout of the
room worked flawlessly and maintained a great flow. I’m pretty sure that the residents
thoroughly enjoyed themselves and liked the food, the survey shows that.
There are a couple of things that I would change or suggest for the next interns think
about before executing the theme meal. First off, do not offer an alcoholic beverage; it was
clear that our efforts were wasted. Many of the residents cannot drink alcohol due to their
medications. We did not serve more than ten or fifteen drinks. The wait staff did a poor job of
“selling” the drink and failed to mention that we were featuring a drink. We had great
decorations on the tables, buffet line, and some hanging up, as well as being dressed up. Many
people feel that we did not have enough decorations. I would suggest for future interns to get
as crazy and flamboyant as possible. Big, loud and colorful decorations would work the best. I
would have done something differently in regards to the marketing part. Maybe we should
have got out to the residents more and spent less time working in the kitchen. When making
the posters, clear descriptions of the menu would have been helpful. Many residents were
confused about our menu because it did not fully describe the items.
My time and effort spent on this theme meal was well spent. It was such a relief to have
residents show up at our meal and enjoy themselves. While talking to the residents, it was clear
they loved our theme and liked the food. This was such a practical experience in the world of
food service. I think it has given me much insight into what it takes to be a successful food
operation. I’m thankful for the opportunity to host such a great theme meal.
27
Cindy’s Reflection
Overall working at Riderwood and completing the theme meal with the help of the
Seasons staff has been a positive experience. Working as the last group of interns rotating
through Riderwood Clayton and I knew we had to raise the bar even higher. Planning,
marketing, and preparing for the theme meal proved to be intense. I have never done anything
quite like this before so asking questions, getting feedback, and investigating what was done
before from past interns was key to progress and success of the theme meal.
Overall I am very pleased with how the Triple Crown theme turned out. Not only was it
exciting, but it was something that the residents never saw before, and they surely made a
point to mention that! Most importantly, the food turned out excellent thanks to Chef Marta,
and Olga who did the cooking in the back of the house on the day of the meal. We did face
some challenges hosting our theme meal in the pub such as residents could not use their meal
of the day for our theme meal. Looking back on this now, we should have pushed even harder
with marketing. Marketing is just as important as the menu and how the food tastes. Future
interns need to realize how important marketing is for the theme meal. Future interns need to
be out in the dining rooms hosting at least once each week, and putting a face to their theme
meals. As well as be advertising that you are UMD interns on as many flyers as possible,
because residents love that. With this theme meal, as an intern you are the sales person, you
are the person creating the marketing, you are the chef, and you are your own manager. Each
role is vitally important to your success of the theme meal.
Again, I have had such a positive experience working at Riderwood and completing the
theme meal. I have learned a great deal from this experience, and am very appreciative to the
Seasons staff that has helped me along the way. This wasn’t an easy task in any means, it was a
challenge, but I feel that I successfully completed this challenge to the best of my abilities, and
most importantly learned from setbacks along the way. Thank You Riderwood for this
experience, and Thank You Seasons for all your help along the way!
*Cindy Francis
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Thank YOU!!!
We want to thank all of the Riderwood staff that has made a difference along the way.
Without your help, guidance and assistance, it wouldn’t have been possible.
A huge thanks goes out to the Seasons kitchen. What a great bunch of people. They took
us in like we were family. They showed us around the kitchen and taught us how to cook
for a large group of residents. We are so thankful to have worked with you. After being
in a few other kitchens on campus, Seasons is definitely the best kitchen on campus. It
was such a pleasure working with Chef Marta, Cheryl, Millie, Olga, Xiomara, Shelly,
Austin, Lawrentine, Delmi, Jahhron, Matt and John!
An Extra thanks goes out to Chef Marta, Olga and John for helping us so much during
the theme meal. Without them, our event wouldn’t have been possible.
We would also like to especially thank the Riderwood administrative staff. Chef Victor,
Magdy and their staff made us feel welcome and answered any question we might have
had. It was great to know that a solution to our problem was only a short walk down the
hall. Thank you.
Thank you all very much for your support and patience! We have learned and gained so
much!
Thanks again,
Clayton and Cindy
29
Appendix I
30
31
Appendix II
You’re Invited to our…
Triple Crown Event
Friday May 29th
Located at Wye Oak Pub
11:00 AM- 2:00 PM
Come wearing your Derby style hat, or bet to win, with our raffle.
The drink special will feature a Black Eyed Susan Cocktail.
32
Belmont Steak with Red Wine Sauce
Flat iron steaks marinated in red wine and grilled to perfection, a sure winner!
Kentucky Hot
Brown Sliced turkey breast topped with creamy alfredo sauce a slice of bacon and sprinkled with parmesan on top of grilled panini bread. A Kentucky Derby tradition!
Old Clubhouse Chicken
Crunchy skewered chicken strips battered with a hint of Old Bay and served with a side of creamy dill lemon dip.
Secretariat Salad
Refreshing Triple Crown winning salad with fresh cut tomatoes, cucumbers, bell peppers, kalamata olives, and feta cheese topped with red wine vinaigrette.
33
Owner’s Box Asparagus
Grilled jumbo asparagus marinated in a balsamic vinaigrette.
Roasted Fennel Sweet Potatoes
Julienned sweet potatoes and fennel layered in a casserole and spiced with mace, nutmeg and brown sugar.
Bet To Win Ravioli
Four cheese stuffed pasta covered
in a pesto sauce drizzled with a
sun-dried tomato garnish.
Cheese Garlic Grits
A Kentucky favorite! Creamy southern grits, spiced up with fresh garlic.
34
Thorough-Bread
Honey wheat rolls drizzled with a maple walnut glaze.
Triple Crown Pie
This Triple Crown Winning Pecan
Pie is drizzled with a delightful
bourbon chocolate glaze.
35
Triple Crown Lunch
Belmont Steak with Red Wine Sauce
Flat iron steaks marinated in red wine and grilled to perfection, a sure winner!
Kentucky Hot Brown
Sliced turkey breast topped with creamy alfredo sauce a slice of bacon and
sprinkled with parmesan on top of grilled panini bread. A Kentucky Derby
tradition!
Old Clubhouse Chicken
Crunchy skewered chicken strips battered with a hint of Old Bay and served
with a side of creamy dill lemon dip.
Secretariat Salad
Refreshing Triple Crown winning salad with fresh cut tomatoes, cucumbers,
bell peppers, kalamata olives, and feta cheese topped with red wine vinaigrette.
Owner’s Box Asparagus
Grilled jumbo asparagus marinated in a balsamic vinaigrette.
Roasted Fennel Sweet Potatoes
Julienned sweet potatoes and fennel layered in a casserole and spiced with
mace, nutmeg and brown sugar.
Bet To Win Ravioli
Four cheese stuffed pasta covered in a pesto sauce drizzled with a sun-dried
tomato garnish.
Cheese Garlic Grits
A Kentucky favorite! Creamy southern grits, spiced up with fresh garlic.
Thorough-Bread
Honey wheat rolls drizzled with a maple walnut glaze.
Triple Crown Pie
This Triple Crown Winning Pecan Pie is drizzled with a delightful bourbon
chocolate glaze
36
Additional Projects
37
Nutrient Analysis
Recipe Calories Fat Protein Carbohydrate
Belmont Steak
with Red Wine
Sauce
680 45g 41g 7g
Old Clubhouse
Chicken
220 4g 28g 14g
Lemon Dill Dip 140 10g 3g 7g
Four Cheese
Ravioli
350 27g 10g 16g
Kentucky Hot
Brown
360 21g 16g 23
Secretariat
Salad
300 23g 8g 17g
Thorough
Bread
140 2g 4g 28g
Cheese Garlic
Grits
340 29g 13g 5g
Pan Roasted
Sweet Potatoes
with Fennel
250 5g 4g 50g
Owner’s Box
Asparagus
30 2.5g 0g 1g
Triple Crown
Pie
620 29g 8g 85g
Food Processor was utilized to compile nutrient analysis data