ATRIUM HOSPITALITY FOOD AND BEVERAGE
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SHAREABLES
CHICKEN PAKODI ABORRAJADOS KOREAN BBQ PORK SSAM LUMPIA
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CAJUN VEGAN REMOULADE BIG JOHN’S MAC & CHEESE CARNE ADOVADA EGGROLLS CITRUS HABANERO WING SAUCE
ATRIUM HOSPITALITY FOOD AND BEVERAGE
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CHICKEN PAKODI
Sai Doddaka | Workday Security Analyst | Corporate
Back in school, when the last period ended, everyone in class would get excited about going to the playground. But for me, the real excitement was going home - because mom would be making chicken pakodi. That made me feel more excited than anything else.
Ingredients
250 grams Chicken (Thigh Boneless) 1 tsp Ginger garlic Paste 1.5 tsp Red Chilli powder .25 tsp Turmeric powder 1 tsp Coriander Powder .5 tsp Garam Masala .5 tsp Crushed Fennel Seeds 1 tsp Lemon Juice 1 tbsp Salt
Green Chiles (finely shopped) Curry Leaves (few strings) 1 tbsp Curd Coasting: Gram flour (2 tbsp), Rice Flour(1.5 tbsp), Corn flour (1.5 tbsp)
Water (as needed 1-2 tbsp), Baking Soda (pinch) Oil (to deep fry), Cashews (few), Cilantro (.25 cup)
Instructions
1.Add Coating: Just before frying, add gram flour, rice flour, corn flour, and baking soda. 2.Heat Oil: In a deep pan, take 750 g of oil and put it on medium to high heat. Drop a tiny piece of batter to test; it should sizzle and rise. 3.Frying Pakodis: Drop the chicken pieces one by one without overcrowding. Let them sit for a few minutes until the pieces float by themselves. Then adjust the flame to low to medium until they turn golden brown and crisp (5 to 7 minutes). 4.Add a few curry leaves, cashews, and sliced chiles to the oil for extra flavor. Remove and drain on a napkin. 5.Garnish & Serve: Sprinkle some chaat masala, cilantro, and lemon juice. Serve with some sliced onion on the side. Tip: Thigh meat should be preferred, as it stays juicy. Fry in small batches and maintain a stable oil temperature.
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ABORRAJADOS
Carolina Caruso | Sous Chef | Coral Springs Marriott
While this is not a traditional Aborrajado as you would find in Colombia, it is certainly an example of taking different flavor profiles and providing an explosion of flavors.
Ingredients
1 very ripe Plantain 1 tbsp Queso Fresco 20 - 30 grams Spanish Chorizo 1 Egg 2 tbsp All Purpose Flour Pinch of Salt Vegetable Oil for frying 3 tbsp Guava Paste 3 tbsp Water
Garnish
.5 Red Bell Pepper .5 Green Bell Pepper 1 Green Onion 1 cup Pork Rind Chip
Instructions
1.Peel the plantain and slice into thick rounds. Fry in hot oil until golden. Remove and drain on a paper towel. 2.In a small pan, sauté the diced chorizo over medium heat until lightly crispy and set aside. 3.Mash the plantain slices until they form a smooth dough. Add flour to make it more flexible if needed. 4.Spread the dough on plastic wrap. Flatten into a circle or oval. In the center, place a small piece of chorizo and a spoonful of queso fresco. 5.Using the plastic wrap to help you, carefully fold and shape the plantain dough into a ball, sealing the filling inside to form the Aborrajado. Dip the ball into a beaten egg and roll in a bit of flour to coat. Fry again in hot oil until golden and crispy. 6.Guava Sauce - In a small saucepan over low heat, combine the guava paste and water. Stir until the paste melts and forms a smooth thick sauce (Coulis). Remove from heat and set aside to garnish the dish. 7.Cut the red and green bell peppers and the green onion into thin strips. Place strips into ice water for a few minutes. Drain well before using, then sprinkle over the finished dish. 8.Take one cup of pork rind chips and crush them finely. Use the crumbs for decorating the plate. 9.Plating: Place a dollop of guava coulis on the plate to serve as a base to hold the Aborrajado in place. Next, using the pork rind crumbs, create a decorative line across the plate to add texture and visual interest. Carefully place each Aborrajado on top of the guava coulis dollop. Finish by adding a small dollop of guava coulis on top of each Aborrajado and garnish with finely julienned red and green peppers.
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KOREAN BBQ PORK SSAM
Paul Rittscher | Executive Chef | Glendale Renaissance
Popular Korean bite, light and satisfying shareable. Inspired by my Korean culture and I've been able to serve it to numerous guests in past events here at the Renaissance Glendale. I've shelved this recipe for many years, but like all fan favorites; it has to make a curtain call. The pork is begging to be smothered in the Korean marinade, slow roasted and composed together with the vibrant hydro bibb lettuce, peppery Korean chili sauce, kiss of spiced kimchi on a boat of togarashi laced rice.
Ingredients
Marinade
1 cup mirin 4 oz Brown Sugar (packed) 5 oz Fresh Ginger (peeled) 5 oz Onions (large diced) 2 Asian Pears (cored) 2 cups Apple Juice 4 cups Soy Sauce 5 oz Toasted Sesame Oil
Method Blend the first five ingredients together until smooth, slowly pouring in the apple juice and soy sauce. Blend in oil last to emulsify. 8 lb Boneless Pork Butt cut into thirds and marinated for 24 hours 8 cups Steamed Short Grain Rice 3 tbsp Togarashi Spice (fold into cooked rice) 2 qt Chopped Kimchi (garnish as needed) 2 cups Julienne Scallions (garnish as needed) 2 pieces per wrap Boston Bibb Lettuce
Koren Chili Sauce
Gochujang Paste Toasted Sesame Oil Rice Vinegar Mirin Toasted Sesame Seeds
Instructions
1.Once marination is complete, sear all sides of the pork and place it in a hotel pan with a rack. 2.Pour half the marinade over the pork and cover with foil. Slow roast at 250°F for 7 to 8 hours. 3.Check for fork tenderness on the pork before taking it out and letting it rest. 4.Rinse short grain rice until the water is lightly clear and place the rice into a rice cooker (roughly 25 minutes). 5.Once the rice is completely cooked, place it in a large bowl to toss with the togarashi spice. Place it back into the cooker. 6.Make chili sauce. Combine three parts gochujang paste to one part rice vinegar to one part mirin, drizzle in sesame oil and whisk to emulsify, finish with toasted sesame seeds. 7.Once all garnishes are ready for use and the Boston Bibb lettuce has been rinsed off. Place 2 pieces of Boston lettuce together, place 2 oz of rice in the middle of the lettuce, and place 2 oz of pulled pork over the rice. 8.Garnish as desired with Korean chili sauce, kimchi, and scallions.
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LUMPIA
Theresa Ford | Events and Conference Manager | Frisco Embassy Suites
Growing up in the Philippines, food was at the heart of every celebration, whether it was a birthday, a fiesta, or Christmas (which, for us, begins in September). Among the dishes we always shared was lumpia, crispy, flavorful spring rolls that capture the essence of our culture. It’s a simple, affordable dish that brings people together, bite after bite, reminding us of home, family, and joyful gatherings.
Ingredients
1 lb Ground Pork (can sub or mix with ground beef or chicken)
1 Small Onion, finely chopped 2 Medium Carrots, finely grated
3-4 Cloves of Garlic, minced 2 Green Onions, finely sliced 2 Eggs 2 tbsp Soy Sauce Salt and Pepper to taste .5 each of Red and Green Bell Peppers, finely diced 2 cups Oil for drying 2 dz Lumpia Wrapper (spring roll wrapper) 2 tbsp Flour + 2 tbsp Water for sealing wrappers
Instructions
1.Mix all ingredients in a large bowl except for wrappers and flour/water. Combine thoroughly. 2.Assemble the lumpia: Lay a wrapper flat on a clean surface (diamond position). Spoon about 1 tablespoon of filling along the bottom third of the wrapper. Roll tightly, folding in the sides as you go. Seal the edge with water or egg wash. Repeat until all filling is used. 3.Cook the lumpia: Heat oil in a deep pan over medium-high heat (about 350°F / 175°C). Fry lumpia in batches until golden brown and crispy (about 4–5 minutes). Drain on paper towels.
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CAJUN VEGAN REMOULADE
Savinder Lal | Human Resources Director | Portland Embassy Suites
When I tried a vegan diet I really missed fried catfish, so I tried it with tofu and this came out great and delicious.
Ingredients
Cajun Vegan Remoulade .75 cup Vegan Mayo 1 tbsp Dijon Mustard .5 tsp Crystal Hot Sauce
16 oz Block Extra Firm Tofu .75 cup Water (optional for fish flavor) .5 tsp Salt (optional for fish flavor) 1 tsp Nori Strip (optional for fish flavor) 22 oz Louisiana Brand New Orleans Style Fish Fry Box 3 cup Peanut Oil 1 cup Cajun Vegan Remoulade (to Serve with)
3 tsp Vegan Worcestershire 2 tsp Lemon Juice .5 tsp Cajun Seasoning .5 tsp Garlic Powder .5 tsp Cayenne Pepper Powder 1.5 tsp Dried Parsley .5 Salt
3 tsp Capers (minced) 1 tsp Smoked Paprika
Instructions
1.Drain and press tofu. 2.In a shallow dish, stir together water, salt, and nori strips until the salt dissolves. 3.Slice the tofu block into eight 1"x 5" sticks. 4.Place tofu sticks in ocean flavor marinade and let them marinate for 30 minutes to 3 hours. 5.Remove tofu from marinade and shake off excess moisture (you want them slightly damp). 6.Pour the contents of Louisiana Brand New Orleans Style Fish Fry into a shallow dish. 7.Add tofu sticks to the dredge mixture, making sure they’re well-coated on all sides. 8.Add peanut oil to a large Dutch oven and heat the oil to 375°F. 9.Add the tofu sticks to the Dutch oven (don’t overcrowd) and fry for 2-3 minutes per side. 10.Serve hot with Cajun vegan remoulade.
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BIG JOHN’S MAC & CHEESE
John Pease | F&B Director | Long Beach Hilton
Growing up in the Bronx, holidays were very special with my family. We would all come together to celebrate being able to spend time with one another and enjoy the family dinner. One of the family favorites was the Mac & Cheese. We could never get enough! Now when I go out to eat and try the mac & cheese at different restaurants, it never holds up. So, I got the family recipe, put my own spin on it and now I'm sharing it with you.
Ingredients
1.5 lb Sharp Cheddar Cheese .25 cup Grated Parmesan Cheese .25 cup Unsalted Butter 1.5 cups Diced Onions .5 cup Flour 3 cups Whole Milk 2 tbsp Dijon Mustard 1 dash Nutmeg Salt & Pepper 12 ounces of Small Tube Pasta
Instructions
1.Shred cheddar cheese in a food processor (yes, it's a lot). Place shredded cheese in the refrigerator while making the sauce. 2.Cook pasta in a large pot of boiling, salted water until the al dente stage (about 10 minutes) and drain. Tip: don't overcook. The pasta will bake later on, and overcooking at this stage will make it mushy in the final dish. 3.Preheat oven to 400°F. 4.Meanwhile, melt butter in a large saucepan over medium heat. Add onions and cook until they are translucent but not brown, about 5 minutes. Stir in flour until the mixture is smooth. 5.Gradually add milk to the flour/butter mixture, stirring constantly. Cook and stir for 2 minutes. Add mustard, nutmeg, salt, and pepper. Reduce heat and cook, stirring constantly until the sauce thickens, about 5 more minutes. 6.Turn off heat and add two very large handfuls of the shredded cheddar cheese to the mixture and stir until the cheese has melted into the sauce. 7.Combine the cooked pasta and the cheese sauce and pour into a greased 4-quart baking dish. Sprinkle half of the Parmesan cheese over the top, then sprinkle the rest of the shredded cheddar, then the rest of the Parmesan cheese. 8.Bake at 400°F for about 20 minutes, or until lightly browned and bubbly.
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CARNE ADOVADA EGGROLLS
Joseph Chavez | Executive Chef | Albuquerque Embassy Suites This New Mexican bold fusion dish brings together rich, smoky flavors and the crispy indulgence of a classic Asian appetizer. Tender, slow-cooked carne adovada—marinated in red chile, is wrapped in a delicate eggroll wrapper. Each roll is fried to golden perfection. Crispy on the outside, bursting with bold Southwestern flavor on the inside—these eggrolls are a cultural collision that just works.
Ingredients
2 Eggroll Wrap 8 oz Pork Butt Cubed 24 oz New Mexico Red Chili - Bueno 2 oz White Cheddar Salt and Pepper to taste .5 Jalapeno
.5 tsp Cilantro Chopped .5 tsp Tajin Seasoning 1 Egg 3 cups Oil - use preferred oil
Instructions
1.Pour the Bueno New Mexico Red Chili, Diced Pork Butt, Salt & Pepper in a bowl, and mix together until well coated. 2.Cover tightly with plastic wrap. Place in the refrigerator for one hour. 3.Preheat the oven to 300°F. 4.Place marinated pork in an oven-safe pan and cover with foil. Bake for one hour. 5.Check for the meat to cook to an internal temperature of at least 165°F. The pork should be very tender. 6.Beat an egg in a bowl. Brush the edges of the egg roll wrappers on both sides. Ensure wrappers are lying in a diamond shape. 7.Place 3 ounces of cooked pork butt and 1 ounce of white cheddar in the center of the egg roll wrapper. 8.From left to right, fold the edges over the meat and cheese, fold the bottom edge over the meat
and cheese, and fold tightly to the top corner. 9.Fry until golden brown. Serve immediately.
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CITRUS HABANERO WING SAUCE
Eric Groff | Executive Chef | Lincoln Embassy Suites Game days are made with my signature Citrus Habanero wing sauce that has been turning heads since I first crafted the recipe back in the ’90s. The blend of sweet citrus and mild habanero heat creates a perfect balance — bright, flavorful, and just the right amount of kick. Decades later, it’s still a crowd favorite, delivering a light, tangy bite that keeps fans coming back for more.
Ingredients
3 cup Orange Juice Concentrate 1.5 cup Fresh Lime Juice 1.5 cup Fresh Lemon Juice 14 Habanero Peppers, seedless minced .25 cup Fresh Jalapeños, minced 1 gal Sugar 5 lb Honey 6 cups Water 1 qt Orange Juice 1.5 cup Cornstarch 2 Lemon, zested 2 Lime, zested 2 Orange, zested 4 bundles Fresh Cilantro, finely minced
1.Combine 3 cups orange juice concentrate, 1.5 cups lime juice, 1.5 cups lemon juice, 14 seedless minced habaneros, 0.25 cup minced jalapeños, 1 gal sugar, 5 lb honey, and 6 cups water and bring to a boil for ten minutes. 2.Create a slurry by mixing 1 qt orange juice, 1/2 cup cornstarch, and the zest of two lemons, 2 limes, and 2 oranges. 3.Stir the slurry into the sauce until it thickens and comes to a rolling boil. 4.Remove from heat and add minced fresh cilantro. 5.Cool to 41°F for storage - warm up to 165°F before use. 6.When ready to serve, toss prepared house chicken wings with 6 oz of sauce and garnish with celery and carrots; no dipping sauce needed. 7.Also great served on pork. Instructions
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SOUPS & SALADS
MORDECHAI'S MATZOH BALL SOUP THAI PUMPKIN AND SWEET POTATO RED CURRY SUZ’ CEASAR CHICKPEA AND SWEET POTATO SALAD
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CRANBERRY RELISH CHILI SHRIMP PILAF
ATRIUM HOSPITALITY FOOD AND BEVERAGE
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MORDECHAI'S MATZOH BALL SOUP
Michael Feldman | SVP Revenue Management | Corporate Hearty matzoh balls float in a fragrant broth packed with carrots, celery, and the love of your Bubbe. Every bite is cozy, comforting, and brings memories of family fun. Play with veggies or add a twist—this soup is an edible hug, tradition with a smile, and a spoonful of joy!
Ingredients
3 lb Boneless, Skinless Chicken Thighs 1 lb Baby Carrots 1 lb Celery 12 oz Extra Wide Egg Noodles 4 qt Chicken Broth 1.5 cups Matzoh Meal 6 tbs Oil 6 Eggs
Instructions
Matzo Balls
1.Boil chicken thighs over medium heat for an hour or two until the meat falls apart. Shred the chicken and set it aside in chicken broth so that it doesn’t dry out. 2.Cut baby carrots in half. Cut celery into ¼-inch slices. Boil both over medium heat for an hour or two in chicken broth. 3.Boil egg noodles as instructed on the package, but use chicken broth instead of water. Drain and set aside. 4.Prepare matzo balls. 5.Combine shredded chicken, cooked vegetables, and cooked noodles in a large pot with broth over medium-low heat. 6.Add cooked matzo balls and continue cooking for one hour on low heat.
1.5 cups Matzoh Meal 6 tbsp Oil 6 Eggs 3 tsp Salt
6 tbsp Chicken Broth (for mixture) 3 qt Chicken Broth (for boiling balls)
1.Beat eggs gently, add oil. 2.Mix eggs, oil, salt, matzoh meal, and chicken broth. 3.Set mixture in the refrigerator for 30 minutes. 4.Bring 3 quarts of chicken broth to a boil. 5.Form 2" balls with wet hands and drop them into the boiling chicken broth. 6.Reduce heat to a strong simmer and cover the pot tightly. 7.Cook for 1 hour, occasionally spinning the balls in the broth.
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THAI PUMPKIN AND SWEET POTATO RED CURRY
Savinder Lal | Human Resources Director | Portland Embassy Suites
During Lent I really was craving some good Thai curry, so I decided to use what I had in the kitchen pantry and made this dish. It came out great and better than a meat version of the dish.
Ingredients
1.Preheat oven to 425°F, set one oven rack to the lowest position possible and the other to the middle. 2.Wash and peel pumpkin and sweet potato. 3.Using a very sharp kitchen knife, cut and cube the sweet potato into 1" cubes. 4.Using a very sharp kitchen knife, cut and cube the pumpkin into 1/2" cubes. 5.Coat the pumpkin cubes in 1 tbsp avocado oil and place them onto the baking sheet. 6.Coat the sweet potato cubes in 1 tbsp avocado oil and place them onto the baking sheet. 7.Place the baking sheet with pumpkin on the lower rack and the sweet potato on the middle rack. 8.Roast for 20-25 minutes. Instructions .5 cup Steamed White Rice (to serve with) 1 tsp Cilantro (chopped to serve and garnish) 1 tbsp Thai Basil (chopped to serve and garnish) 2 tbsp Avocado Oil 2 oz Mae Ploy Red Curry Paste 2 tbsp Sesame Seed Oil 1.5 cup Aroy-D Coconut Milk .5 cup Water 7 oz Pumpkin (cubed and roasted) 4 oz Sweet Potato (cubed and roasted) 1.5 tsp Palm Sugar (white sugar ok if not available)
9.Remove baking sheets and set aside. 10.In a medium-sized Dutch oven, add sesame seed oil and heat up. 11.Add the Red Thai Curry paste and fry the paste in the oil, mashing, thinning, and spreading it out. 12.Add the coconut milk and water, ensuring the curry paste is well mixed. 13.Add the sweet potato and pumpkin cubes; cook until the pumpkin and sweet potato are tender. 14.Add palm sugar (or white sugar), stir well, taste, and season as needed. 15.In a bowl, add .5 cup rice, 1.5 cups red curry, and add cilantro and Thai basil. 16.Enjoy hot and eat with a spoon, not a fork.
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SUZ' CAESAR
Suzie Politte | General Manager | Kansas City Embassy Suites
I've been a vegetarian for over a decade and always longed for a good 'fishless' Caesar. This one is in on a weekly rotation in my household. The crunch from the chickpeas make it such a good alternative to the sterotypical Caesar salad!
Ingredients
1 Butter Lettuce 1 Romaine Lettuce 1 Avocado 15 oz Chickpeas 2 tbsp Nutritional Yeast 1 Lemon
.5 Cup Vegan Mayo 3 Fresh Garlic Cloves 2 tbsp Dijon Mustard 2 tsp Red Wine Vinegar .5 Red Onion .5 cup Peas 2 tbsp Capers 1 tbsp Olive Oil or coconut oil .5 cup Parmesan Cheese
Instructions
1.Dice garlic fine, add in juice of lemon, nutritional yeast, vegan mayo, capers, Dijon mustard, and red wine vinegar to marinade. 2.Wait a half hour, then blend with Vitamix. 3.Prepare lettuce into bite-sized pieces, add in ice cubes to water to crisp up lettuce. 4.Oven to 425°F—Piping Hot. Place chickpeas on a pan and toss with olive oil, salt, and pepper. Cook for 20 minutes or until you hear popping in the oven. 5.Blend parmesan rind until fine. Leave some for slices of garnish. 6.Spin and dry lettuce, toss with dressing. 7.Cool chickpeas before adding. 8.Assemble peas, red onion, a few capers, and avocado. 9.Try not to eat the entire batch.
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CHICK PEA AND SWEET POTATO SALAD
John Griffin | F&B Director | Concord Embassy Suites Our interim GM Neil Ruditsky was talking about how vegans don't always have a lot of options in hotels at the restaurants or in banquets. This recipe was a suggestion he had made and we have used it during one of our banquets as a vegan option and they loved it.
Ingredients
2 Sweet Potatoes, diced 6 oz Chick Peas, drained 1 oz Olive Oil 1 tsp Smoked Paprika
2 tsp Garlic Powder 1 tsp Onion Powder Salt and Pepper 2 oz Arugula
1Red Onion, diced 1 Avocado, diced 1 Pomegranate Seeds 1 Quinoa, cooked 4 oz Coconut Yogurt Dressing
Instructions
.5 cup Coconut Yogurt .25 oz Lemon juice Salt 1 tbsp Maple Syrup .5 oz Olive oil .5 tsp Minced garlic .5 tsp Dijon mustard Coconut Yogurt Dressing
1.Season sweet potatoes and chickpeas with spices and olive oil and bake at 350°F for 40 minutes. 2.Assemble quinoa in a bowl and top with arugula, sweet potato, chickpeas, avocado, red onion, and pomegranate. 3.Top with coconut yogurt dressing.
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CRANBERRY RELISH
Kimberly Furlong | President | Corporate Thanksgiving is not Thanksgiving in my family without my grandmother's Cranberry Relish. The sweet and sour flavors balance perfectly with turkey, and the beautiful bright color looks great on every holiday table.
Ingredients
12 oz Fresh Cranberries .5 cup Sugar
1 small box Cherry Jell-O 1.5 cups Water, boiling 2 cups Naval Oranges, peeled and chopped
.75 cup Walnuts, chopped .75 cup Celery, chopped 2 Apples, grated 16 oz Crushed pineapple, drained
1.Wash and sort cranberries. 2.Combine Jello with the boiling water. 3.In a food processor, grind cranberries finely with .25 of the Jello mixture. 4.Combine all ingredients, including the remaining Jello mixture. Chill at least four hours before serving. Instructions
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CHILLI SHRIMP PILAF
Jeff Zismer | Sous Chef | DFW Embassy Suites
While on vacation, in Peru. I had a dish similar to this. I thought it was authentic and different for a salad.
Ingredients
(3) 16-20 size Shrimp, marinated with chilis 4 oz Ancient Grains Pilaf 4 oz Avocado, diced small 2 oz Lime Vinaigrette
4 oz Mandarin Oranges 1 oz Fresh Mint, chopped 4 oz Cilantro, chopped 1 Lime Zest
1 Lemon Zest Micro Cilantro
Instructions
1.Sauté shrimp until done. 2.Heat grain pilaf. 3.Add avocado, oranges, and mint to pilaf. 4.Plate as pictured. Drizzle with lime vinaigrette, garnish with lemon and lime zest, and micro cilantro.
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HANDHELDS
STEAKHOUSE SLIDERS QUESABARRIA TACOS
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CENTRAL TEXAS SMASH BURGER TITA'S DOMINICAN PASTELITOS
ATRIUM HOSPITALITY FOOD AND BEVERAGE
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STEAKHOUSE SLIDERS
David Hicks | Area General Manager | North Charleston Embassy Suites
This is a wonderful take on a slider with my favorite steak, garlic aioli and peppery wilted arugula. It caan be served as an app or eat a couple as an entrée.
Ingredients
12 oz Ribeye Steak 8 Hawaiian Rolls 1 Yellow Onion 16 Grape Tomatoes 12 oz Arugula 8 oz Goat Cheese Crumbles
4 garlic cloves 1 tbsp olive oil 2 cups Mayonnaise 1.Roast 4 cloves of garlic, a pinch of salt, and 1 tbsp of olive oil covered with aluminum foil for 45 minutes. 2. Once cooled, mix with 2 cups of mayonnaise, salt, and pepper to taste. Aioli
Instructions
1.Sauté thinly sliced yellow onion on medium/low flame with 2 tbsp of butter slowly until caramelized. 2.Heavily salt and pepper a ribeye steak; let it sit to raise the temperature. Either grill or hard sear in an iron skillet to the desired temperature. Rest for 10 minutes, then slice thinly. 3.Toss grape tomatoes with olive oil and roast to get soft and add color. They can be thrown in the iron skillet with the steak or grilled. 4.When grape tomatoes are still hot, toss with arugula to wilt the leaves. 5.Build the sandwiches: split the rolls, spread aioli on both sides, stack the thinly sliced steak, goat cheese crumbles, onions, and top with the arugula mixture.
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CENTRAL TEXAS SMASH BURGER
Kevin Felix | Accounting Manager | San Marcos Embassy Suites
I decided to take two of my favorite flavors, tacos and burgers, and fuse them into the ultimate combination of senses. All of the textural and flavor components take you on a trip down to Central Texas, where the flavors are strong and keep you coming back for more. I hope you enjoy!
Ingredients
1 Hamburger Bun 2 Chorizo Burger Patties 2 tbsp Cilantro Lime Spread 1 oz Quick Lime-Pickled Onions 1 piece Butter Lettuce 2 slices Tomato
Quick Lime-Pickled Onions 2 Red Onion ½ cup Lime Juice ¼ cup Sugar ¼ cup Salt ¼ cup Honey ½ tbsp Pepper
Cilantro Lime Spread 8 oz Cream Cheese (softened) 1 cup Cilantro ½ cup Lime Juice 1 tbsp Garlic Powder 1 tbsp Salt 1 tbsp Pepper
Chorizo Burger Patties
4 oz Ground Chorizo 4 oz Ground Beef - 80/20 ¼ tbsp Salt 1/4 tbsp Pepper 1/4 tbsp Garlic Powder
Instructions
1.Place Chorizo burger patties on a hot flattop and smash with a burger press. Leave on the flattop until a seared crust is achieved. Flip and leave until cooked through. 2.While patties are cooking, toast buns on the flattop until golden brown. 3.Prep lettuce, tomato, and Quick Lime-Pickled onions for assembly. 4.Spread approximately 1 tbsp of Cilantro Lime Spread on the top and bottom hamburger bun. 5.Place one cooked patty on the bottom bun, spread approximately one tablespoon on top of the patty, and place the second patty on top (patty, spread, patty sandwich). 6.Place your prepped lettuce, tomato, and Quick Lime-Pickled onion on top of the patties. 7.Place the top bun on top of the completed burger and skewer to keep it assembled. 8.Serve with sliced pickled jalapeños and your side of choice.
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QUESABARRIA TACOS
Kim Carpenter | Director of Sales & Marketing | St. Charles Embassy Suites
I first created this recipe for Father’s Day last year, and it was an instant hit. Ever since, it’s taken center stage at every gathering—friends and family can’t stop raving and always request it by name. This dish has truly become the star of our celebrations, dazzling everyone lucky enough to try it.
Ingredients
3.5 lb Boneless Beef Chuck Roast or Short Ribs, untrimmed, cut into 2- to 3-inch pieces 1 qt Water 1.5 oz Dried Guajillo Chiles, stemmed and seeded 1 Onion, quartered .25 cup Vegetable Oil
4 tsp Table Salt 1 tbsp Mexican Oregano 1 tbsp Ground Corriander 2 tsp Pepper .5 tsp Cinnamon 4 Bay Leaves 1 tsp Vegetable Oil 12 Yellow Corn Tortillas 12 oz Block Mozzarella Cheese 1 cup Red Onion 1 cup Coarsley chopped Cilantro, plus extra for serviing
8 Garlic Cloves 2 tbsp Paprika 4 tbsp Onion Powder 4 tbsp Granulated Garlic
Instructions
1.Combine the first 15 ingredients in a Dutch oven and bring to a boil over high heat. Cover, reduce heat to medium- low, and simmer until the meat is tender, about 1.5 hours. Turn off heat, let rest in broth for 30 minutes. 2.Using a ladle, skim fat from the surface of the birria broth and transfer it to a shallow dish or wide-mouthed bowl; set aside. 3.Using tongs or a slotted spoon, transfer the meat to a large bowl. Using tongs or a potato masher, smash the meat until finely shredded. 4.Using an immersion blender, process the birria broth mixture until smooth, about 3 minutes. (If using a jar blender, fill it halfway for each batch). Strain the processed broth through a fine mesh strainer set over a large saucepan, discard solids. 5.Stir 2 cups of birria broth into the shredded birria meat. Season with salt and pepper to taste and cover with aluminum foil to keep warm. Season the remaining broth with salt and pepper to taste and place it over low heat to keep warm. 6.Heat oil in a 12-inch non-stick skillet over medium heat until shimmering. Drag one side of 3 tortillas through the reserved birria fat and place the tortillas in the skillet, fat side down (the tortillas will overlap slightly). Top each tortilla evenly with .25 cup mozzarella. Spread .25 cup of birria meat over half of each tortilla. Cook until most of the cheese has melted, 2 to 3 minutes. 7.Sprinkle red onion and cilantro to taste over each taco, then fold the non-meat half of the tortilla over the meat using a spatula and tongs. Cook the tacos until crisp on both sides, 1 to 2 minutes per side. Transfer the tacos to serving dishes. Wipe the skillet clean with paper towels. Repeat with the remaining tortillas, fat, mozzarella, meat, red onion, and cilantro. (You needn't reapply vegetable oil to the skillet.) (Extra meat can be refrigerated for up to 4 days). 8.Portion .5 cup of warm birria broth into 4 to 6 small crocks and sprinkle cilantro to taste. 9.Serve tacos with broth, dunk tacos in broth for each bite.
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TITA'S DOMINICAN PASTELITOS
Gissell Moronta | SVP, Sales & Marketing | Corporate Pastelitos are the Dominican version of empanadas, a must-have on any picadera (snack platter) at a fiesta. They are made with a light flour dough and can be filled several ways: ground beef, shredded chicken, or melty cheese are just a few favorites. In my family, making pastelitos is a Christmas Eve tradition we call “The Pastelito Factory.” My Mom, Tita, makes the filling and then everyone has a role on the assembly line, rolling, filling, sealing, frying , all while the music blares, laughter fills the kitchen, and stories flow. It’s one of those beautiful, messy, and delicious traditions that we’ve been doing for 3 generations.
Ingredients
Ingredients for Ground Beef Filling .5 Small Red Onion .5 Cubanelle Pepper 1 Clove of Garlic 1 tbsp Chopped Fresh Cilantro
.5 lb Lean Ground Beef .5 tsp Adobo seasoning .5 tsp Dried Dominican Oregano .5 tsp Ground Black Pepper 2 tbsp Vegetable Oil .25 Cup of Tomato Sauce .25 cup Pitted Whole or Sliced Green Olives (optional) .25 cup Raisins (optional) Ingredients for the Pastelitos Dough Pastry Dough - GOYA brand and Vegetable Oil for Deep Fried
Instructions
1.In a food processor, pulse the onion, cubanelle pepper, garlic, and cilantro for 30 to 60 seconds (finely chopped). 2.In a medium bowl, mix the chopped vegetables with the ground beef until combined. Stir in the adobo, oregano, and black pepper and combine well. 3.In a skillet, heat the oil over medium-high heat. Add the meat mixture and cook for 5 to 10 minutes, or until browned. 4.Stir in the tomato sauce, olives (if using), raisins (if using), and .5 cup of water. Let simmer over heat for 10 to 15 minutes, or until the liquid has evaporated. 5.Remove from the heat and let cool to room temperature before using as filling. 6.To assemble the pastelitos, separate the dough into equal-sized pieces. Using a rolling pin, roll one of the pieces on a lightly floured surface to .25 inch thick. Cut as many pastry piece rounds as possible using a round cutter or glass. 7.Add 1 tbsp of the beef filling to the center of a pastry round and top with another pastry round. Press firmly around the edges with a fork to seal and transfer to a baking sheet. Repeat the steps with the remaining dough and filling, re-rolling the dough scraps for more rounds. 8.Heat the oil over medium heat. Once hot, fry the pastelitos in batches for 2 to 3 minutes or until golden brown. 9.Transfer the pastelitos to a plate lined with paper towels to remove the excess oil.
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PLATES
STARLITE BUTTERMILK CHICKEN POT PIE SPAGHETTI SQUASH PARMESAN THAI BOUILLABAISSE
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CREAMY GARLIC HERB CHICKEN SCUNGILLI PASTA FRA DIAVOLO CHICKEN POT PIE BAR-B-QUE BAKED BEANS SPICY SRIRACHA TOFU
ATRIUM HOSPITALITY FOOD AND BEVERAGE
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a
STARLITE BUTTERMILK CHICKEN POT PIE
Lauren Dealto | Director of Events | Raleigh Embassy Suites
My grandmother, Hazel Keck, opened the Starlite Grill in Burlington, NC in 1949, and for nearly three decades it was a community staple. Hazel was the epitome of a Southern home cook. She believed in two things: never skimp on flavor, and “a little fatback and buttermilk never hurt anybody.” No matter how closely my family follows the recipe today, it never quite tastes like Hazel's version – maybe Atrium Chefs will have better luck with it!
Ingredients
4 tbsp Butter 1 Small Onion, diced
2 Carrots Peeled, diced 2 Celery Stalks, diced 4 Garlic Cloves, minced .33 cup All Purpose Flour 2 cups Chicken Broth 3 cups Buttermilk 1 cup Cooked Chicken -Bone In/Skin On, shredded 1 cup Frozen Peas 2 tsp Salt .5 tsp Pepper .5 tsp Dried Thyme
Crust
2 cups Al Purpose Flour 1 tbsp Baking Powder 1 tsp Salt .5 tsp Baking Soda .5 cup Cold Butter, cubed .75 cup Cold Buttermilk
Instructions
1.Preheat the oven to 400°F. 2.Make the filling: Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic. 3.Sprinkle flour over the veggies, stir to coat, and cook for 1–2 minutes. 4.Slowly whisk in chicken broth, then buttermilk, until thick and creamy. Add shredded chicken, peas, salt, pepper, and thyme. Simmer for 2–3 minutes, then remove from heat. Don't forget to fold in the LOVE! 5.Make the biscuit crust: In a bowl, whisk together flour, baking powder, salt, and baking soda. Cut in cold butter until the mixture resembles coarse crumbs. Stir in buttermilk until the dough comes together. 6.Spread the filling in a greased 9-inch pie dish. Drop spoonfuls of biscuit dough over the top (or roll out for a full crust if preferred). 7.Brush biscuits with melted butter before baking. Bake for 25–30 minutes, until biscuits are golden and the filling is bubbling. 8.Garnish with parsley or dried thyme leaves. Let sit for 5–10 minutes before serving.
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SPAGHETTI SQUASH PARMESAN
Darian Akers | Chief Engineer | Loveland Embassy Suites
This dish pairs well as someone who has some severe dietary restrictions.
2 whole Spaghetti Squash 1 to 2 tablespoons of Olive Oil .5 tsp Salt .5 tsp Pepper 1 tsp Basil 1 tsp Oregano .5 tsp Crushed Red pepper Flakes 2 cups Marinara Sauce, or your favorite bolognese 8 oz Ball of Fresh Mozzarella, thinly sliced 2 tbsp Finely Grated Parmesan Cheese, for sprinkling 2 oz Fresh Basil and Oregano for sprinkling Ingredients
1.Preheat oven to 425°F.
2.Line a baking sheet with foil and spray with nonstick spray.
3.Slice the spaghetti squash in half lengthwise and scrape out the seeds. Brush the cut sides with
olive oil. Place the squash, cut side down, on a baking sheet. Roast for 25 minutes.
4.Remove the baking sheet and flip the squash over. Use a fork to scrape some of the squash up.
Season the squash with salt and pepper. Sprinkle on some of the basil and oregano.
5.Fill each squash with about .5 cup of marinara or Bolognese (your preference). Lay the slices of
mozzarella on top. Sprinkle on a bit more basil, oregano, and the pepper flakes.
6.Return the baking sheet to the oven and bake the squash for another 15 to 20 minutes, until the
cheese is golden and bubbly.
7.Sprinkle the squash with finely grated Parmesan and fresh herbs and serve!
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THAI BOUILLABAISSE
Michael Wong | Chef | Franklin Embassy Suites My dish is a modern interpretation of the classic French bouillabaisse, reimagined through the lens of Thai flavors. The broth marries cream and coconut milk with lemongrass, kaffir lime, and Thai curry paste for an aromatic base that is both comforting and vibrant—flavors I grew up with during my childhood in Southeast Asia. This dish is both a tribute to my heritage and a celebration of culinary harmony between East and West.
Ingredients
.5 tbsp Lime Juice, fresh squeezed .5 tbsp Brown Sugar 2 oz Heavy Cream 2 oz Coconut Milk, unsweetened
3 U-10 prawns, peeled & deveined, tail on 2 New Zealand Mussels 4 oz Striped Bass (skin-on) 1 tbsp Olive oil 1 tbsp Shallot, finely sliced
1 tsp Garlic, minced 1 Lemongrass Stalk 1 Kaffir Lime Leaf 2 oz Fennel Bulb, shaved thin 2 oz Shimeji Mushrooms 2 tbsp White Wine 1 tbsp Thai Red Curry Paste
6 oz Seafood Stock 1 tbsp Fish Sauce
Instructions
1.Heat saucepan with olive oil. Sauté shallots, garlic, and fennel until translucent (2-3 minutes). 2.Add lemongrass, kaffir lime leaf, and red curry paste. Stir until aromatic. 3.Deglaze with white wine and reduce by half. Add seafood stock, coconut milk, and heavy cream. 4.Bring to a gentle simmer. 5.Season with fish sauce and stir in brown sugar until dissolved. Adjust seasoning with salt and pepper. 6.Let flavors infuse for 6-8 minutes. 7.Strain broth into a clean saucepan. Keep warm. 8.Add mussels to the strained broth, cover, and cook until they open (2-3 minutes). 9.Pan-sear the striped bass, skin side down, until crisp (2 minutes). 10.Grill prawns on both sides until done and opaque (about 2 minutes). Season to taste with salt and pepper. 11.Quick sauté shimeji mushrooms in a hot pan for 30 seconds to 1 minute. Season with salt and pepper. 12.Taste and adjust broth with lime juice to bring out depth, flavor, and brightness. 13.Ladle aromatic coconut-cream broth into a warmed bowl. Arrange bass, prawns, and mussels. 14.Nestle fennel slices and shimeji mushrooms around. 15.Garnish with pea tendrils.
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CREAMY GARLIC HERB CHICKEN
Chelsea Statham | Sales Coordinator | Springfield University Plaza
I'm all about easy, fast dinners that will taste amazing. Working in hospitality, you are on the go constantly. So, by the time you get home you're ready to do nothing. This is a go to meal, it's fast, it's inexpensive and tastes AMAZING.
Ingredients
4 Boneless Chicken Breasts 2 tbsp Olive Oil 3 Garlic Cloves, Minced 1 cup Chicken Broth 1/2 cup Heavy Cream (Half and Half) 1 tsp Dijon Mustard 1 tsp Italian Herbs (or rosemary/thyme mix)
Salt and Pepper to taste Fresh Parsley to Garnish
Instructions
1.Sprinkle both sides of the chicken with salt, pepper, and a pinch of herbs. 2.Heat the olive oil in a skillet over medium heat. Cook the chicken until golden and make sure it's cooked thoroughly. 3.After the chicken is cooked, set it aside. Use the same pan, add garlic, and cook for about 30 seconds. 4.Stir in broth, cream, Dijon, and the rest of the herbs. Simmer for about 3-4 minutes until it's slightly thick. 5.Return the chicken to the pan and spoon the sauce on top of it. Then simmer for about 2 minutes. 6.Garnish with parsley, and you can serve this with mashed potatoes, rice, or a good veggie.
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SCUNGILLI PASTA FRA DIAVOLO
Peter Komar | Maverick’s Vice President of Operations | Corporate
This pasta reminds me of dishes my Italian mother used to make. Simple, light, and full of flavor. Don’t be scared of “scungilli,” it’s conch, a shellfish you might’ve had in Florida or the Caribbean. Seafood pastas like this are a staple along Italy’s coast. The canned version is already tender, so be cautious of cooking time. Saffron and calabrian chili paste can ramp this simple sauce up even more.
Ingredients
32 oz Canned Scungilli (generally sold in cans) 4 oz Olive Oil .5 cup Chopped Parsley (curly or flat)
3-4 cloves of Thinly Sliced Garlic Salt and Black Pepper to taste .5 cup Dry White Cooking Wine 2 tsp Red Pepper Flakes 4 tsp Anchovy Paste 1 can/28 oz Crushed Tomatoes Spaghetti or Linguini (I prefer linguini)
Notes A little saffron can be nice as well, very little just a few rods, as it can be overpowering with the spiciness of the sauce. Conch/Scungilli is a tasty piece of Italian cuisine; it's prevalent in Mediterranean waters. If you use the anchovy paste, don't add salt without tasting it first. Substitute Calabrian chili paste for the pepper flakes if you are feeling fancy!
Instructions
1.Heat 2 to 3 tbsp of good quality olive oil in a large pan. Add chili peppers and garlic, sauté on low heat. Don’t let the garlic burn. Deglaze the pan with the white wine for 3 minutes. 2.Boil some salted water for the pasta and cook until al dente. 3.Open and strain the scungilli, discarding the liquid. Add the scungilli to the sauce and let it simmer for 3 to 4 minutes. Add the pepper and chopped parsley. Cooking too long will make the scungilli tough. 4.Add the cooked pasta and toss everything together to coat the pasta. 5.Now comes the controversial part: cheese or no cheese? Some “purists” say that any Italian pasta with seafood should not be garnished with cheese; to this, I say bunk! I add some shredded asiago to mine. Enjoy!
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CHICKEN POT PIE
Hana Colvin | Director of Culinary Excellence | Corporate
Sometimes simple flavors take me to the most vivid memories. My Nanny is forever my greatest culinary inspiration, and she loved frozen chicken pot pies. The classic, almost staid techniques to make this dish and the homey flavor really bring me home. Plus-it freezes and reheats well. I've used variations on many of my menus throughout my career.
Ingredients
2 lb Diced Red Potatoes .5 lb Peeled, thinly sliced carrots 1 lb Cremini Mushrooms, quartered 4 oz Butter 12 oz Green Peas 32 oz Heavy Cream 2.5 oz Chicken Base (better than bouillon for home cooks) 1.25 oz Thyme (.75 oz bundle tied with twine, .5 oz fine picked) 0.3 oz Freshly Cracked Black Pepper 2 lb Chicken Breast or Boneless/Skinless Thighs (or mix) Clarified Butter or Grapeseed Oil as needed Salt as needed 8 oz Bentons Bacon
Pastry Case for Pot Pie
6 Puff Pastry quarter sheets 1 Egg Maldon
1.Cut puff into desired shape, using simple cutter. Brush with egg beaten with a little water. 2.Sprinkle lightly with Maldon. Bake at 400 degrees until well browned
Instructions
1.Season chicken breasts with salt and pepper. 2.Sear both sides in clarified butter or oil, then bake at 350°F until the internal temperature reaches 160°F, then rest. 3.Melt butter in a large sauté pan. Add cleaned mushrooms, season with salt and pepper. Cook until the liquid evaporates and the mushrooms are glazed and browned. Transfer to a large mixing bowl. 4.Cover potatoes with cold salted water, bring to a boil, and cook until just tender but still holding shape. Drain well; add to the mixing bowl. 5.In a large pot of heavily boiling water, add carrots. Bring back to a boil and cook until the carrots are barely tender. Add peas to the pot. Bring back to a full boil and drain, shocking with ice water. Drain well and add to mixing bowl. 6.In a large pot, bring cream, pepper, chicken base, and tied thyme bundle to a gentle simmer. 7.Remove thyme bundle; skim if needed. Thicken with cornstarch slurry until the sauce coats the back of a spoon (loose custard). Remove from heat and whisk in picked thyme. 8.Cut bacon into lardons, cook starting in a cold pan until lardons are well rendered. Drain and add to the bowl. Cut chicken into thumb-sized pieces and add with juices to the bowl. Mix well. 9.Combine well, bake in individual dishes until the internal temperature is 165°F, 10-12 oz per serving. Garnish with puff.
29
BAR-B-QUE BAKED BEANS
Kevin Smith | General Manager | Loveland Embassy Suites
These baked beans were my mother-in-law’s recipe. She served these at all summer and most winter gatherings. The menu card is in her writing and is very important to our family.
Ingredients
2 large Cans of Pork and Beans .5 cup Ketchup 1 tbsp Worcestershire Sauce 2 tbsp Brown Sugar 2 tbsp Vinegar 1 lb Ground Beef .25 cup Diced Onion .25 tsp Salt, Pepper, Chili Powder
Instructions
1.Brown ground beef with onion. 2.Add beans, ketchup, Worcestershire sauce, brown sugar, and vinegar.
3.Season with salt, pepper, and chili powder to taste. 4.Bake in an oven-proof vessel for 35 minutes at 350°F.
30
SPICY SRIRACHA TOFU
Cassi Parnell | Night Auditor | Murfreesboro Embassy Suites
Whenever I travel, one of my favorite foods to eat in my hotel room is Chinese takeout. As a vegetarian, I love finding new twists on tofu dishes at Chinese restaurants wherever I go. This is a variation I taught myself that is easy to make at home, without even needing to pre-heat your air fryer!
Ingredients
1 lb Extra firm Tofu 2 tbsp Soy Sauce 2 tbsp Honey 2 tbsp Sriracha Sauce
1 tbsp Rice Wine Vinegar 1 tbsp Toasted Sesame Oil 1.5 tbsp Minced Garlic
Instructions
1.Remove tofu from packaging and press to remove excess liquid. 2.Chop tofu into bite-sized pieces. 3.Add soy sauce, honey, sriracha sauce, rice wine vinegar, toasted sesame oil, and minced garlic to a bowl. Stir to combine. 4.Add tofu slices to the bowl with the other ingredients and toss to ensure the tofu is evenly coated. 5.Cover and place in the refrigerator to marinate for 15 minutes. 6.Remove from the refrigerator and bake the contents of the bowl in an air fryer for 15 minutes at 375°F. 7.Serve immediately.
31
SWEETS
PINEAPPLE BROWN BUTTER CAKE ROASTED PALISADES PEACH CRUMBLE CHEESECAKE AVOCADO CHOCOLATE MOUSSE WITH AQUAFABA FOAM MARBLE BRULEE DESSERT FRY BREAD FROM SIOUX FALLS MEYER LEMON PANNA COTTA MARGARITA PIE RASPBERRY WINE MILKSHAKE
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ATRIUM HOSPITALITY FOOD AND BEVERAGE
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PINEAPPLE BROWN BUTTER CAKE
Stephan Robinson | Executive Chef | Houston Marriott
Texas is home of pecan pie & churros, well let me give you a twist to the good ol' twist to a classic, pineapple upside down cake.
Ingredients
1, 4.3 oz Sweet Street Brown Butter Cake 1 oz Grilled Pineapple
1 oz Caramel Sauce 0.5 oz Powder Sugar 4 oz Vanilla Ice Cream
Instructions
1.Scoop ice cream with a #8 scoop. 2.Heat cake in a 350°F oven for four minutes. 3.Grill pineapple on a flat top until golden brown. Julienne. 4.Plate cake on a 6" dessert plate. 5.Top cake with pineapple, caramel syrup, and sifted powdered sugar. Add ice cream à la minute at service.
33
ROASTED PALISADES PEACH CRUMBLE CHEESECAKE
Ann Marie Cole | Director of Sales | Fort Collins Hilton
Nothing says late summer in Colorado like the first bit of a sun ripened Palisade peach. Juicy, floral and impossibly sweet, they deserve a dessert that honors their natural perfection. This cheesecake layers the richness of a classic New York style base with caramelized roasted peaches, a buttery crumble and a whisper of cinnamon. It's nostalgia and indulgence in every bite.
Ingredients
32 oz Cream cheese, full fat, at room temperature 255 grams Granulated Sugar 2 tbsp Cornstarch 3 Eggs plus one yolk, at room temperature 2 tsp Vanilla Bean Paste 250 grams Sour Cream, full fat, at room temperature Crust 280 grams Graham Cracker Crumbs 70 grams Granulated Sugar .5 tsp Cinnamon Pinch of salt 110 grams Unsalted Butter, melted
Notes Make roasted peaches lightly sweetened with brown sugar and sprinkle of cinnamon and your favorite streusel recipe for garnish.
Instructions
1.Preheat oven to 350°F. Coat a 9" springform pan with nonstick spray and line the sides with parchment paper. 2.Combine all ingredients until evenly moistened. Use a flat measuring cup to press it into the pan and up the sides. 3.Bake for 10 minutes, then allow to cool while you make the cheesecake. 4.Drop oven temperature to 325°F. Place a large roasting pan on the bottom rack. Place cheese, sugar, and cornstarch in a stand mixer. Use a whip attachment. Mix on low. Scrape. Add eggs one at a time. Scrape. Mix on low. Add vanilla. 5.Fold in the sour cream. Pour half into the crust. Add a layer of the roasted peaches, then add the remainder. 6.Add boiling water to the roasting pan and place the cheesecake above it. Bake for one hour and 15 minutes. Turn the oven off and leave it in the oven with the door cracked for an hour. Pull the cake and leave it on the counter for 30 minutes, then to the refrigerator. 7.Garnish cheesecake with more peaches and top with streusel before serving.
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AVOCADO CHOCOLATE MOUSSE WITH AQUAFABA FOAM
John Griffin | F&B Director | Concord Embassy Suites
We have used this recipe for a few groups that have requested for vegan desserts. With the avocado mousse and the aquafaba foam, it is dairy free, gluten free and gives the guests a very rich dessert that is usually not expected. It is a big WOW for the guests and a great surprise when they think they will be getting a fruit cup.
Ingredients
2 Whole Avocado 4 oz Dark Chocolate, melted 4 oz Cocoa Powder 4 oz Agave Nectar Salt .25 oz Vanilla 4 oz Vegan Chick Pea Cream 1.5 oz White Sugar
2 Strawberries 1 oz Blueberry 2 Mint sprigs
Instructions
1.Peel avocado and puree with salt, cocoa powder, and agave until smooth.
2.Melt chocolate with vanilla and add to avocado puree.
3.Whip vegan cream and sugar to soft peaks, then place in the bottom of two dessert
glasses.
4.Pipe mousse in the center of glasses, garnish with berries and mint.
35
MARBLE BRULEE
Colton Brophy | Sous Chef | Des Moines Sheraton
When I was in culinary school, I entered a cooking competition where I planned to do something similar, but it fell through. When this came up, I thought I could finally do it justice. This dish brings together things I knew then and what I’ve learned since.
Ingredients
1.5 cups Heavy Cream 4 Egg Yolks .25 cup Sugar 2 tsp Vanilla Extract 8 oz Chocolate Chip
1.5 cups Heavy Cream 4 Egg Yolks .25 cup Sugar 2 tsp Vanilla Extract
Meringue
Caramel
8 Egg Whites 12 oz Sugar 1 tsp vanilla
2 cups sugar .25 cup heavy cream Raspberries-to Garnish
Instructions
1.In two heavy sauce pots, combine the first four ingredients in each column and whisk until smooth. 2.Separately melt the chocolate and set it to the side. Heat both cream mixtures until simmering. Remove from heat, whisk chocolate into one of the pots, and combine well. Cool both. 3.Strain the vanilla and cream mixture and pour it into ramekins, making a swirled effect. 4.Bake in a water bath at 300°F until just set; the center should still wobble slightly. 5.Meanwhile, make caramel. Melt 2 cups of sugar until browned, remove from heat, and whisk in cream. Pour onto a sheet tray and freeze. 6.In a double boiler, whisk egg whites and 12 oz of sugar until 170°F. Place the mixture in a stand mixer and beat until stiff peaks form and the mixture has cooled. Add vanilla and put it in a piping bag with an open star tip. 7.Crush the caramel finely in a blender or robot coupe and sprinkle it over the cooled custards. Gently melt with a torch. Pipe meringue decoratively over the crust and torch as well. Garnish with raspberries.
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