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    Caldo: Bethany Gunnet, Sa'idah Jaffar, William Rosetti, Shawn Lada

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    Will Rosetti
    This document outlines the objectives, menu, production plan, and nutritional analysis for Caldo, a luxury spa cuisine experience located in Montana. The menu includes dishes like cedar plank salmon breakfast, a three cheese sandwich and bloody Mary soup for lunch, and beef short rib ravioli entree for dinner. Each item is analyzed for techniques, nutrition facts, and costs. The production timeline details plating and serving each course over two hours. Managers are assigned for front and back of house duties. The document aims to recognize guests as individuals through tailored wellness experiences and locally foraged ingredients.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Caldo: Bethany Gunnet, Sa'idah Jaffar, William Rosetti, Shawn Lada

    Uploaded by

    Will Rosetti
    57 views23 pages
    This document outlines the objectives, menu, production plan, and nutritional analysis for Caldo, a luxury spa cuisine experience located in Montana. The menu includes dishes like cedar plank salmon breakfast, a three cheese sandwich and bloody Mary soup for lunch, and beef short rib ravioli entree for dinner. Each item is analyzed for techniques, nutrition facts, and costs. The production timeline details plating and serving each course over two hours. Managers are assigned for front and back of house duties. The document aims to recognize guests as individuals through tailored wellness experiences and locally foraged ingredients.

    Original Description:

    Presentation on capabilities of a spa

    Original Title

    Caldo

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    This document outlines the objectives, menu, production plan, and nutritional analysis for Caldo, a luxury spa cuisine experience located in Montana. The menu includes dishes like cedar plank salmon breakfast, a three cheese sandwich and bloody Mary soup for lunch, and beef short rib ravioli entree for dinner. Each item is analyzed for techniques, nutrition facts, and costs. The production timeline details plating and serving each course over two hours. Managers are assigned for front and back of house duties. The document aims to recognize guests as individuals through tailored wellness experiences and locally foraged ingredients.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    57 views23 pages

    Caldo: Bethany Gunnet, Sa'idah Jaffar, William Rosetti, Shawn Lada

    Uploaded by

    Will Rosetti
    This document outlines the objectives, menu, production plan, and nutritional analysis for Caldo, a luxury spa cuisine experience located in Montana. The menu includes dishes like cedar plank salmon breakfast, a three cheese sandwich and bloody Mary soup for lunch, and beef short rib ravioli entree for dinner. Each item is analyzed for techniques, nutrition facts, and costs. The production timeline details plating and serving each course over two hours. Managers are assigned for front and back of house duties. The document aims to recognize guests as individuals through tailored wellness experiences and locally foraged ingredients.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 23

    Caldo

    Bethany Gunnet, Saidah Jaffar, William Rosetti, Shawn Lada


    Fall 2014
    Spa Cuisine

    Objectives
    o
    o
    o
    o
    o
    o
    o

    Location
    Caldo Philosophy
    Interview
    Menu Description
    Nutritional Analysis
    Cost Analysis
    Production Timeline

    Caldo is located in beautiful big sky country,


    Montana.
    This home-style spa embraces luxurious
    amenities while being close to nature, allowing
    for an exquisite dining experience of locally
    foraged items.

    Caldo Spa Philosophy


    Our mission is to recognize you
    as an
    individual, offering you
    luxurious, tailored spa
    experiences ranging from pure
    relaxation to unique wellness
    journeys.

    Interview with Karla Williams


    o Career Path
    o Day in the life
    o Advice and Tips of the Trade
    Work! Put your time in. Head down, and work! Listen to your chef, I
    promise you
    will learn and grow. Dont be afraid to try new things
    and ask appropriate questions. Be patient within your career, become an
    efficient prep cook, develop into the best line cook, master each station
    on the line. This part of your career is huge, soak up every bit of
    knowledge on your journey.

    Breakfast
    Cedar Plank Grilled Salmon with Squash
    Hash
    Pumpkin parfait

    Techniques:
    Baking
    Grilling
    Nutrition:
    Cedar Plank Grilled Salmon with
    Squash Hash
    Kcal: 190.86
    CHO: 12.04g
    PRO: 18.16g
    FAT: 7.79g
    Sodium: 412.29mg
    Cholesterol: 46.78mg
    Pumpkin Parfait
    Kcal: 200.13
    CHO: 34.08g
    PRO: 10.26g
    FAT: 3.45g
    Sodium: 23.27mg
    Cholesterol: 2.83mg

    Lunch
    Spicy Tomato Bloody Mary Soup,
    Served with Grilled Three Cheese Sandwich

    Techniques:
    Blending
    Baking

    Nutrition:
    Kcal: 376.19
    CHO: 27.36g
    PRO: 18.94g
    FAT: 21.15g
    Sodium: 693.36mg
    Cholesterol: 48.63mg

    Cocktail
    Steaming Hot Mulled Apple
    Pomegranate Cider

    Techniques:
    Mixing

    Nutrition:
    Kcal: 147.4
    CHO: 36.44g
    PRO: 0.59g
    FAT: 0.05g
    Sodium: 27.14mg
    Cholesterol: 0mg

    Amuse Bouche
    Sweet n Citrus Nut and Seed
    Poppycock

    Techniques:
    Baking
    Mixing

    Nutrition:
    Kcal: 161.22
    CHO: 16.14g
    PRO: 3.26g
    FAT: 9.77g
    Sodium: 246.33mg
    Cholesterol: 7.09mg

    Appetizer
    Root Vegetable and Mushroom Spring
    Rolls with Black Bean Garlic Sauce

    Techniques:
    Blanching
    Chopping
    Mixing

    Nutrition:
    Kcal: 139.26
    CHO: 21.28g
    PRO: 3.6g
    FAT: 4.15g
    Sodium: 325.87mg
    Cholesterol: 0mg

    Soup
    Vegetable and Wild Rice Ph-Style
    Soup

    Techniques:
    Blanching
    Chopping
    Mixing
    Steaming

    Nutrition:
    Kcal: 164.44
    CHO: 18.37g
    PRO: 7.23g
    FAT: 5.69g
    Sodium:
    258.45mg
    Cholesterol: 0mg

    Salad
    Watercress Apple and Vegetable
    Salad with
    Pistachio Cream Dressing

    Techniques:
    Chopping
    Dicing
    Pureeing
    Roasting

    Nutrition:
    Kcal: 145.44
    CHO: 19.24g
    PRO: 3.65g
    FAT: 7.10g
    Sodium: 97.82mg
    Cholesterol: 0mg

    Entre
    Open Faced Beef Short Rib Ravioli
    with Pumpkin Parmesan Espuma
    and Sauted, Sunchoke and Chicory

    Techniques:
    Braising
    Foaming
    Sauting

    Nutrition:
    Kcal: 538.48
    CHO: 35.02g
    PRO: 31.3g
    FAT: 30.13g
    Sodium: 216.84mg
    Cholesterol:
    130.98mg

    Dessert
    Sweetened Mascarpone
    Gelato

    Techniques:
    Blending
    Roasting
    Utilizing
    Centrifuge
    Nutrition:
    Kcal: 176.53
    CHO: 33.90g
    PRO: 2.79g
    FAT: 3.84g
    Sodium: 48.91mg
    Cholesterol:
    10.42mg

    Cost Analysis

    Cost Analysis
    o Food Cost Percent: 18.08%
    o Total Food Cost for 1 Serving (entire menu) : $17.63
    o Total Food Cost for Entire Menu (8 servings): $138.27
    o Selling Price for Dinner: la carte $55.75
    o Selling Price for Entire Day Menu: $90.00

    Nutritional Analysis

    Production Assignments
    General Manager- Shawn Lada
    Chef- Saidah Jaffar
    Sous Chef- Will Rosetti
    Front of House Manager- Bethany
    Gunnet

    Production Timeline
    1:50- 2:20 PowerPoint presentation
    2:20- 2:30 Set up kitchen
    2:30- 4:15 Production of dishes
    4:15- 4:30 Get show table ready for presenting
    4:30- 4:45 Shawn mingles with guests upon arrival, amuse bouche
    and
    cocktail offered
    ~amuse bouche and cocktail cleared
    4:45- 5:00 Plate and serve spring roll
    ~spring roll cleared
    5:00- 5:15 Plate and serve soup
    ~soup cleared

    Production Timeline, continued


    5:15-5:25 Plate and serve salad
    ~salad cleared
    5:25- 5:40 Plate and serve entre
    ~entre cleared
    5:40- 5:55 Plate and serve dessert
    ~dessert cleared
    5:55- 6:15 Receive critique and clean up kitchen

    Works Cited

    ESHA
    Google Images
    Interview with Karla Williams
    The Book of Yields
    Tolerable upper intake levels for trans
    fat, saturated fat, and cholesterol

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