Riderwood Theme Meal

Avocado Gazpacho

Ingredients

Original Yield

(4 servings)

Forecasted Yield

(200 servings)

Item Cost

Cost

avocado 4 large 150 large $0.29/oz. * 600 oz. $174.00

cucumber 2 cups 100 cups $21.40/case * 1 case $21.40

cilantro (fresh) 1.25 cups 10 cups $0.66/cup * 10 cups $6.58

red onion (chopped) 3 Tbsp. 8 cups $1.79/lb. * 4lbs $7.16

garlic (minced) 2 cloves 25 cloves $0.18/oz. * 4.16 oz. $0.75

green chili 0.5 small 8 small $2.78/lb. * 0.5 lbs. $1.39

lime juice (fresh) 3 Tbsp. 4 cups $0.62/cup * 4 cups $2.48

salt to taste $0.02/oz. -

Total Cost $213.76

Cost per Serving $1.07

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.

Spanish Chicken in Garlic Sauce

Ingredients Original Yield

(8 servings = ½ thigh

pp.)

Forecasted

Yield

(160 servings)

Item Cost Cost

chicken 4 thighs 72 thighs $2.62/lb. * 22.5

lbs.

$58.95

garlic (squashed,

peeled)

4 cloves 25 cloves $0.18/oz. * 4.16

oz.

$0.75

dried thyme ½ tsp. 3.3 Tbsp. $1.26/oz. * 1.65

oz.

$2.08

Amoroso sherry 6 oz. 120 oz. $0.17/oz. * 120

oz.

$20.40


pepper to taste $0.65/oz. -

olive oil $0.59/oz. -

Total Cost $82.18


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.

Pescado en Salsa Verde-Fish w/ Clams in Green Sauce


(4 servings)

Forecasted Yield

(60 servings)

Item Cost Cost

white fish filet 1 lb. 20 lb. $4.21/lb. * 20 lbs. $84.20

clams 20 clams 60 clams $23.30/lb. * 3 lbs. $69.90

yellow onion 1 onion 15 onions $0.49/lb. * 5 lb. $2.45

parsley 1 cup 10 cups $0.64/cup * 10 cups $6.38

white wine 1 cup 15 cups $5.05/gallon * 0.94 gallons $4.73

garlic 0.25 cup 25 cloves $0.18/oz. * 4.16 oz. $0.75

flour 1 Tbsp. 5 Tbsp. $0.02/oz. * 2.5 oz. $0.05

olive oil $0.59/oz. -

Total Cost $169.46


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

¼ 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 10-

15 minutes.

7. Add a bit more white wine before serving.

Spanish Style Meatballs

Ingredients Original

Yield

(12

servings)

Forecasted

Yield

(240 servings)

Item Cost Cost

Meatballs

ground beef .5 pound 30 pounds $2.97/lb. * 30 lbs. $89.16

ground chorizo .5 pound 10 pounds $2.74/lb. * 10 lbs. $27.44

garlic (minced, divided) 4 cloves 25 cloves $0.18/oz. * 4.16 oz. $0.75

green onions (trimmed, cut

into small pieces)

4 onions 24 onions $7.39/case * 1 case $7.39

fresh parsley (chopped) 1 Tbsp. 1.25 cups $0.64 * 1.25 cups $0.80

cumin (ground) .5 tsp. 10 tsp. $2.40/oz. * 1.12 $2.69

paprika .25 tsp. 5 tsp. $0.40/oz. * 0.28/oz. $0.11

salt .25 tsp. 5 tsp. $0.02/oz. * 0.83 oz. $0.02

black pepper (ground) .25 tsp. 5 tsp. $0.65/oz. * 0.83 oz. $0.54

egg 1 egg 20 eggs $0.90/lb. * 2 lbs. $1.81

parmesan cheese 2 Tbsp. 2.5 cups $4.25/lb. * 0.625

lbs.

$2.66

bread crumbs .25 cup 5 cups $2.03/lb. * 3 lbs. $6.10

olive oil .5 Tbsp. 10 Tbsp. $0.59/oz. * 5 oz. $2.95

Total Cost (meatballs) $142.42

Sauce

olive oil 1 Tbsp. 1.25 cups $0.59/oz. * 10 oz. $5.90


green onions (trimmed, cut

into small pieces)

2 onions 24 onions $7.39/case * 1 case $7.39

red wine 1 cup 20 cups $6.52/gallon * 1.25

gallons

$8.15

beef broth 1 cup 20 cups $0.04/oz. * 160 oz. $6.40

tomato sauce 15 oz. 300 oz. $4.53/#10 can * 3

cans

$13.59

salt .5 tsp. 10 tsp. $0.02/oz. * 1.67 oz. $0.03

cumin (ground) .25 tsp. 5 tsp. $2.40/oz. * 0.28 oz. $0.67

paprika .5 tsp. 10 tsp. $0.40/oz. * 0.56/oz. $0.22

black pepper (ground) .25 tsp. 5 tsp. $0.65/oz. * 0.83/oz. $0.54

red pepper flakes .25 tsp. 5 tsp.

cherry preserves 1.5 Tbsp. 30 Tbsp. $13.17/#10 can *

0.14 can

$1.84

Total Cost (sauce) $45.93


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. Add oil to the pan over medium heat. When hot, add the garlic and onion. Cook for a

minute or so.

2. 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.

3. Add the red pepper flakes, cherry preserves, and bay leaf.

4. Lower the heat to simmer. Add the meatballs and cook for about 20 minutes.

5. Remove and discard the bay leaf. Add the sauce and the meatballs to a serving bowl

and serve warm.

Summer Vegetable Paella


Yield

(4 servings)

Forecasted

Yield

(60 servings)

Item Cost Cost

heirloom tomatoes (seeded,

cut into wedges)

1 pound 10 pound $2.21/lb. * 10 lbs. $22.10


olive oil 0.25 cups 1 cup $0.59/oz. * 8 oz. $4.72


orange bell pepper (seeded,

thinly sliced)

1 pepper 15 peppers $29.08/bushel * 0.25

bushel

$7.27

yellow bell pepper (seeded,

thinly sliced)

1 pepper 15 peppers $21.50/bushel * 0.25

bushel

$5.38

zucchini 1 zucchini 15 zucchinis $11.99/bushel * 0.25

bushel

$2.99

string beans 1 pound 15 pounds $0.79/lb. * 15 lbs. $11.92

saffron 1 pinch 15 pinches $63.00/oz * 0.195 oz $12.29

smoked paprika 2 tsp. 10 Tbsp. $0.40/oz. * 1.67 oz. $0.67

Arborio rice 2 cups 20 cups $1.98/lb. * 8 lbs. $15.84

vegetable broth 4 cups 0.5 lb. base $5.92/lb. * 0.5 lbs. $2.96

Total Cost $87.52


Ingredients

1 lb. small heirloom tomatoes, seeded and cut into wedges

salt, to taste

¼ 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

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 sauté for 30 seconds, or until fragrant.

4. Add the bell peppers, zucchini, and string beans to the pot, along with a pinch of salt.

Sauté for 5-6 minutes, or until starting to become tender. Add the saffron, paprika, and

rice to the pot. Sauté 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


Yield

(4 servings)

Forecasted

Yield

(80 servings)

Item Cost Cost

extra virgin olive oil 0.5 cup 1 cup $0.59/oz. * 8 oz. $4.72

earth balance spread 2 Tbsp. 2.5 cups $1.41/lb. * 1.5 lbs. $2.11

garlic 10 cloves 50 cloves $0.18/oz. * 8.33 oz. $1.50

cherry tomatoes

(halved)

10 tomatoes 100 tomatoes $1.48/lb. * 3.5 lbs. $5.18

dry white wine 2 Tbsp. 2.5 cups $5.05/gallon * 0.16

gallons

$0.79

artichoke hearts

(frozen)

2 cups 40 cups $0.10/oz. * 320 oz. $32.00

Total Cost $46.30


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).

Catalan Spinach


(4 servings)

Forecasted Yield

(80 servings)

Item Cost Cost

spinach 2 bunches 20 lbs. $6.73/lb. * $20 lbs. $134.60

olive oil 2 Tbsp. 2.0 cups $0.59/oz. * 16 oz. $9.44

garlic 1 clove 20 cloves $0.18/oz. * 3.33 oz. $0.06

dark/golden raisins 0.33 cup 6.6 cups $0.11/oz. * 52.8 oz. $5.81

pine nuts 0.33 cup 6 cups $1.13/oz. * 48 oz. $53.76

pepper to taste $0.65/oz. -


Total Cost $203.67


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.

Spicy Spanish Paprika-Roasted Chickpeas

Ingredients

Original Yield

(16 servings)

Forecasted Yield

(128 servings)

Item Cost Cost

chickpeas (canned) 30 oz. 408 oz. $19.44/#10 can * 4 cans $77.76

olive oil 2 Tbsp. 2 cups $0.59/oz. * 16 oz. $9.44

Spanish paprika 2 tsp. 1.5 cups $0.41/oz. * 2 oz. $0.82

cumin (ground) 0.5 tsp. 8 tsp. $2.40/oz. * 0.44 $1.07

salt 0.5 tsp. 8 tsp. $0.02/oz * 1.33 oz. $0.03

rosemary (dried) 1 tsp. 5 T $1.29/oz. * 0.83 oz. $1.08

Total Cost $90.20


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.

Tortilla Espanola Recipe

Ingredients

Original

Yield

(12 servings)

Forecasted

Yield

(120 servings)

Item Cost Cost

yellow onion 1 onion 10 onion $0.49/lb. * 3 lb. $1.47

medium potatoes

(peeled)

7 potatoes 60 potatoes $0.14/potato * 60

potatoes

$8.47

large eggs 6 eggs 60 eggs $0.90/lb. * 6 lbs. $5.42

olive oil 2 tablespoons 1.25 cups $0.59/oz. * 12 oz. $7.08


Total Cost $22.44


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.

Orange Cake


(8 servings)

Forecasted Yield

(96 servings)

Item Cost Cost

cream cheese 25 oz. 300 oz. $0.54/lb. * 18.75 lbs. $10.17

biscuits 6 biscuits 72 biscuits $0.15/biscuit * 72 biscuits $10.74

butter 2 oz. 24 oz. $1.41/lb. * 1.5 lbs. $2.12

sugar 2 oz. 32 oz. $0.63/lb. * 2 lbs. $1.25

orange juice 3 fluid oz. 34 fluid oz. $0.05/oz. * 34 oz. $1.70

mandarins 10 oz. 102 oz. $5.49/#10 can * 1 can $5.49

Total Cost $31.47


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.

Virgin Sangria

Ingredients

Original

Yield

(4 servings)

Forecasted

Yield

(48 servings)

Item Cost Cost

unsweetened grape

juice

3 cups 36 cups $0.07/oz. * 288 oz. $20.16

fresh lime juice 1 Tbsp. 0.75 cups $0.02/oz. * 6 oz. $0.15

fresh lemon juice 1 Tbsp. 0.75 cups $0.02/oz. * 6 oz. $0.15

apples 1 apple 5 apples $0.54/apple * 5 apples $2.69

orange 1 orange 6 oranges $0.65/orange * 6

oranges

$3.88

club soda 1.75 cups 21 cups $0.05/oz. * 168 oz. $7.57

Total Cost $34.60


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.

Catalan Tomato Bread

Ingredients

Original Yield

(10 servings)

Forecasted Yield

(80 servings)

Item Cost Cost

sourdough baguette 1 loaf 3 loaves $0.19/oz. * 120 oz. $22.56

garlic 2 cloves 16 cloves $0.18/oz. * 2.66 oz. $0.48

small tomatoes 4 tomatoes 40 tomatoes $2.21/lb. * 5 lbs. $11.05

olive oil 4 Tbsp. 2 cups $0.59/oz. * 16 oz. $9.44

Total Cost $43.53


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.

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.

Marketing Plan

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.

Commercial Script

Mini Bulletin Board Poster #1



Large Decorative Poster #1





Reminder Cards (Enlarged)

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.

Menu Cards

Artichokes al Ajillo Sautéed artichokes tossed in a savory

garlic sauce.

Spanish Meatballs Chorizo and beef meatballs tossed

in a tart tomato sauce.

Vegetable Paella Tomatoes, bell peppers, zucchini,

string beans, and rice simmered in vegetable broth.

Pescado en Salsa Verde

Cod and clams marinated in a parsley salsa.

Spanish Chicken in Garlic Sauce

Roasted chicken bathed in a garlicky thyme sauce.

Avocado Gazpacho Creamy avocado blended with

cucumbers, red onion, and cilantro.

Orange Cake Creamy citrus cheesecake atop a biscuit

crust. Origins – Valencia.

Tortilla Español A classic potato and onion omelet,

popular all across Madrid.

Roasted Chickpeas Crunchy chickpeas roasted in paprika,

cumin, and rosemary.

Production Sheets (Overview)

Tuesday Wednesday Thursday Friday

8:00 Bake chicken in sauce.

Complete artichokes,

tomato bread, catalan

spinach.

Bake omelette in cake

pans.

Cook veggies and heat rice

for paella.

9:00

10:00 Chop/prepare all

vegetables for each

recipe.

Spread chicken thighs

on sheet trays to

defrost, place in back.

Prepare meatballs

and freeze.

Prepare fish.

Prepare full Sangria

recipe (NO CLUB

SODA)

Finish Avocado

Gazpacho.

Season and brown

chicken in skillet.

Season chickpeas.

Prep white rice for

paella.

Slice and steam

potatoes for omelette.

Complete orange cake.

11:00

THEME MEAL 12:00

1:00

2:00

3:00

4:00

5:00

6:00

7:00 Decorate room.

Set up pipe & drape.

8:00

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


Spanish Potato

Omelet ❏ Thinly slice 10 yellow onions.

Summer Vegetable

Paella ❏ 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).

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 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

❏ Spray sheet pan well.

❏ Spread out 15 lb cod to defrost.

Spanish Style

Meatballs Meatballs

❏ 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.

Sauce

❏ 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.


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 ❏ Start & finish recipe today.

❏ Bake 72 biscuits, smash and mix with butter for crust.

❏ Bake cake in 3 sheet pans.

❏ Store in refrigerator.

Marketing & Decor ❏ Set up centerpieces.

❏ Lay out pipe & drape curtains.

❏ Ask for poster holders.

Friday Production Schedule

Avocado Gazpacho ❏ Pour in soup canister for service.

Bread & Tomato ❏ Start & finish recipe today.

❏ Brush with olive oil and garlic.

❏ Top with tomatoes and bake.

❏ Set out on table next to soup.

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.

Sangria

Station

Orange Cake

Bread &

Tomato

Spanish Omelet

Artichokes al

Ajillo

Catalan Spinach

Roasted

Chickpeas

Paella

Chicken in

Garlic & Sherry

Fish with Salsa

Verde

Spanish

Meatballs

Avocado

Gazpacho

Salad Bar

Buffet Layout

65%

32%

3% 0% 0%

Taste

1

2

3

4

5

78%

22%

0% 0% 0%

Variety

1

2

3

4

5

67%

28%

5% 0% 0%

Temperature

1

2

3

4

5

68%

31%

1% 0% 0%

Atmosphere

1

2

3

4

5

76%

19%

5% 0% 0%

Overall

1

2

3

4

5

77

Total

Surveys

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!”

Survey Results

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 Cost per Meal Total Revenue

Guests including MOD 115 $12.00 $1,380.00

Expenses

Food Cost Cfdddddsd

Labor Cost

Decorations $51.49

Total Expenses

Gross Profit/Losses

Total Revenue f

Total Expenses

Profit/Losses

Financial Report

$1,213.48

$428.50

$1,693.47

$1,693.47

$313.47

$1,380.00

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!

Intern Reflection

Sincerely, Anastasia and Megan

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% 88%

No Maybe Absolutely

Would re-usable place mats enhance your dining experience?

16% 24% 60%

No Maybe Absolutely

Should Riderwood use re-usable place mats?

12% 20% 68%

No 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”

Sustainability Survey

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%

Meat Yield

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.

Financial Project

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.

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.

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.

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 self-

serve 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.

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.

Opportunities Offer/advertise sustainably raised fish once a

week to start.

Potentially offer locally caught fresh fish.

Threats Food costs may rise when

buying farmed fish.

Off campus restaurants offering

fresh fish.

SWOT Analysis

In-service

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Riderwood Theme Meal

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