Maple Glazed Seared Salmon

from the kitchen of Chef Matt Kershner

12 Servings

8lb1 side, Fresh atlantic salmon
7TbspOlive oil
1cup100% authentic maple syrup
2lbBrussels sprouts
5lbButternut squash
1cupHeavy cream
1/4cupBrown sugar
5leavesFresh sage
Salt and pepper to taste
  1. Maple Glazed Seared Salmon
    • Remove skin from salmon fillet, and cut into 6 oz portions, approximately 6 pieces per side.
    • Season with salt and pepper to taste.
    • Heat olive oil in large frying pan until oil is almost to the smoke point.
    • Sear salmon, skin side up, until golden brown and crispy. Transfer to parchment lined sheet tray.
    • Using small brush, brush each fillet with maple syrup.
    • In 400-degree preheated oven, roast salmon for approximately 10 minutes, or until salmon reaches internal temperature of 145 degrees. Serve immediately
  2. Roasted Brussels Sprouts
    • In a large mixing bowl, drizzle sprouts with oil, and salt and pepper liberally. Toss to coat evenly.
    • On prepared sheet tray, roast sprouts in 400 degree oven for 15-20 minutes, or until golden brown and crispy.
    • Serve immediately
  3. Butternut Squash and Brown Butter Puree
    • Toss butternut squash lightly with sauté oil, and bake on greased baking sheet in 400 degree oven for 25 minutes, until squash is tender and golden brown. Reserve.
    • In stock pot, brown butter until nutty and fragrant. Add in sage at this point.
    • Add butternut to pot and combine thoroughly. Using immersion blender, add in brown sugar and heavy cream and puree until smooth and creamy. Season to taste with salt and pepper. Serve immediately.
Chef Matt KershnerChef Matt Kershner
“The journey is part of the experience—an expression of the seriousness of one’s intent. One doesn’t take the A train to Mecca.” – Anthony Bourdain

Blueberry Cheesecake Croissant

from the kitchen of Chef Marissa

12 servings

1/2lbCream cheese
1/2lbFrozen blueberries
1/2qtLiquid egg
1/2qtHeavy cream
1cupWhite sugar
1TbspGround cinnamon
1/2tspGround allspice
1/2cupVanilla icing
  • Spray 9×9 pan with cooking spray.
  • Pull apart croissant bread and spread evenly throughout pan.
  • Mix the cream cheese until smooth. Add the egg, cream, sugar, cinnamon, nutmeg, allspice.
  • Spread blueberries on top of plucked bread.
  • Poor egg mix into pan.
  • Cover with parchment paper and foil. Bake at 350 degrees F. for 35 minutes.
  • Uncover, and bake another 5-10 minutes until a knife in the center comes out clean.
  • Drizzle with icing and serve.
Chef Marissa DioGuiardiChef Marissa DioGuardi

Red Velvet Cupcakes

from the kitchen of Chef Cyndee

1boxRed velvet cake mix or Devil’s food cake mix
15ozCream Cheese
1CPowdered sugar
2tspVanilla extract
2CCream cheese frosting
  • Preheat oven to 375°F (190°C).
  • In a large bowl, prepare the red velvet or devil’s food cake batter.
  • In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
  • Divide the batter evenly among a lined muffin tin.
  • Bake for 20 minutes, then cool.
  • Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
  • Enjoy!
Chef Cyndee
Not only does our CSC team prepare all of our grab-and-go items on campus, the team prepares food for catering events and dining units with the ability to make any-size recipe from 4 people to over 500. We are providing a scaled-back, easy-to-make version of our Red Velvet Cupcakes.

Salmon Poke Bowl

from the kitchen of Chef Chris Mejia

8 servings

1small bunchScallions, chopped
1cloveGarlic, minced
1tspSesame seeds
1/3CSoy sauce
1TbspSesame oil
1/4tspCrushed red pepper
4CRaw rice
2lbsSushi grade salmon
As neededCucumber
As neededCarrots
As neededPickled red onions
As neededFried onions
As neededSpicy mayo
As neededEel sauce
  • Clean and chop scallions.
  • Mince 2 cloves of garlic.
  • Mix the chopped scallions, minced garlic, sesame seeds, soy sauce, sesame oil and crushed red pepper to yield approx. 1/2 cup of marinade in total.
  • Dice salmon into 1/2 inch cubes
  • Toss the diced salmon with the marinade.
  • Keep refrigerated until ready to use.
  • Cook 4 cups of raw rice according to package directions to yield approx. 8 cups.
  • Place approx. 1 cup of rice in a bowl.
  • Top with choice of vegetables and garnishes.
  • Top with about 4oz of marinated salmon.
  • Drizzle choice of sauce over top.
Chef Chris MejiaChef Chris Mejia, Sushi Chef

Slow Roasted BBQ Beef Brisket

from the kitchen of Chef Matt Kershner

BBQ Beef Brisket

10-15 Servings

4eaWhole, certified Angus brisket
4TbspCut and sifted thyme
4TbspKosher salt
4TbspBlack pepper, finely ground
2TbspGranulated garlic
2TbspOnion powder
2TbspSweet smoked paprika
3lbsCarrots, peeled and large dice
3lbsCelery, large dice
3lbsOnions, sweet
  • In 4-inch hotel pans, evenly distribute the carrots, onions, and celery into the bottoms of the pans.
  • Remove briskets from plastic wrapping, and pat dry with paper towels.
  • In a separate plastic container, combine spices and herbs and mix thoroughly.
  • Trim excess fat from the tops of briskets, and then rub judiciously with spice blend.
  • Cover pans first with plastic wrap, and the foil. Tightly close over pans.
  • Place briskets in preheated 225° oven, and roast for approximately 12-18 hours, until you can easily pull meat apart with two forks.
  • Remove briskets, let cool slightly, and then pull apart.
  • Mix with pan drippings from cooking, and serve with heaty sides such as mashed potatoes or scalloped potatoes.
Chef Matt KershnerChef Matt Kershner
“The journey is part of the experience—an expression of the seriousness of one’s intent. One doesn’t take the A train to Mecca.” – Anthony Bourdain

Shrimp Scampi with Capellini Pasta

from the kitchen of Chef Marissa DioGuardi 

Spaghetti with Shrimp Scampi

8 servings

1lbCapellini pasta
6TbspUnsalted butter
4tspGarlic, peeled and minced
1tspCrushed red pepper
lbsShrimp (26/30)
1tspGround black pepper
2Tbsp + 1 tspSalt
1tspItalian seasoning
½CGrated parmesan
1TbspLemon Juice
4CFresh spinach
2TbspFresh parsley, chopped
  • Bring 5 quarts of water to a boil in a sauce pot. Once water is boiling, add 2 Tbsp of salt.
  • Add the pasta and stir to keep the pasta from sticking. Once pasta is done, turn off the heat.
  • Quickly and loosely drain the pasta into a colander in the sink. Noodles should still be wet. Do not rinse the pasta, though. The starch in the water is what helps the sauce adhere to your pasta.
  • In a sauté pan over medium heat, combine the oil with the garlic, red pepper flake, 1 tsp of salt, and black pepper.
  • Add the shrimp and cook until pink in color. Then add the spinach and Italian seasoning until the spinach has wilted.
  • Turn the heat down to low and add in your warm pasta, butter, parmesan, parsley, and lemon juice before serving.
Chef Marissa DioGuiardiChef Marissa DioGuardi

Pork Belly Ramen Noodle Bowl

from the kitchen of Chef Chris Mejia

10 servings

2lbsChicken carcasses
1lbsSweet onions, chopped
2ozGinger root, chopped
¼lbCarrots, chopped
2clovesGarlic, chopped
1wholePork Belly
Fresh Ramen Noodles
  • Bring chicken carcasses to a boil, then drain and rinse bones.
  • Bring blanched carcasses to a boil, along with the vegetables.
  • Reduce heat to a steady rolling boil and cook for 12 hours, adding water as needed.
  • Strain out all vegetables and bones, and add water to yield ½ gallon total.
  • Using an immersion blender, blend stock on high to emulsify suspended chicken fats until broth is rich, creamy, and homogenous.
  • Season with salt.
  • Bring the pork belly to room temperature, then score the fat.
  • Season all over with finely ground sea salt.
  • Cook at 225° combi-steam for 30 minutes.
  • Reduce heat to 175° and cook for 45 minutes.
  • Allow to rest for 20 minutes.
  • Add pan drippings to broth.
  • Slice meat into very thin slices.
  • Add fresh ramen noodles to boiling water and cook for 4 minutes.
  • Remove from water and drain completely.
  • Add drained noodles to bowl.
  • Top with ramen broth.
  • Top with slices of pork belly.
  • Garnish with fresh scallions and furikake
Chef Chris MejiaChef Chris Mejia, Sushi Chef


from the kitchen of Chef Chris

8 servings

1 ½lbsGround beef
½lbGround pork or ground beef
¼CMinced onion
2ClovesMinced garlic
¾CSweetened applesauce
1CItalian-style breadcrumbs
¼Cketchup for mixture
½Cketchup to coat the top
1 ½tspSalt
tspBlack pepper
Non-stick pan spray
  • Preheat oven to 350 degrees.
  • Grease meatloaf pan – (you can use a casserole dish and form ground meat into a loaf).
  • In a large bowl combine all  ingredients together with your hands (you can use an electric stand mixer if desired).
  • Put meat mixture into loaf pan, or form meat into a loaf if using a casserole dish, cover with foil.
  • Bake the meatloaf in preheated oven for 1 hour.
  • Take meatloaf out of oven and coat top with ketchup and place bake in oven for 15-30 minutes more uncovered, or until meatloaf reaches an internal temperature of 165 degrees.
  • Once meatloaf is cooked to desired done-ness, pull out and let rest for 10 minutes, slice and serve with desired sides.
Chef Chris ZambitoChef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”

Shrimp and Asparagus with Angel Hair Pasta

from the kitchen of Chef Cyndee

serves 4-6

½boxUncooked angel hair pasta
½lbUncooked shrimp (16-20 per pound), peeled and deveined
tspCrushed red pepper flakes
2TbspOlive oil, divided
8spearsFresh asparagus (trimmed and cut into 2-inch pieces)
½CSliced fresh mushrooms
¼CChopped seeded tomato, peeled
2tspChopped green onion
½CChicken broth
1 ½tspMinced fresh basil
1 ½tspMinced fresh oregano
1 ½tspMinced fresh parsley
¼CGrated parmesan cheese
Lemon wedges
  • Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
  • In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add chicken broth and seasonings. Return shrimp to pan.
  • Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.
Cyndee picChef Cyndee

Oatmeal Blueberry Cookies

from the kitchen of Chef Cyndee

1CUnsalted butter, room temperature
1CPacked brown sugar
½CGranulated sugar
1tspBaking powder
¼tspBaking soda
¾CAll-purpose flour
1 ½COld Fashioned Rolled Oats
1CFrozen blueberries
  • Preheat oven to 350°.
  • In a large mixing bowl, beat butter 30 seconds until creamy.
  • Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Mix until combined.
  • Beat in eggs and vanilla until combined.
  • Mix in flour; stir in oats.
  • Refrigerate dough 30 minutes; divide in half and add frozen blueberries to half at a time.
  • Scoop dough into 2 Tbsp. size balls; place 2 inches apart on an ungreased cookie sheet.
  • Bake at 375° for 15 minutes or centers are completely set and cookies are golden brown.
  • Cool 10-15 minutes on cookie sheet; remove to wire rack to cool completely.
Cyndee picChef Cyndee