Author: athapa

from the kitchen of Chef Matt Kershner

12 Servings

Amount	Unit	Ingredients
8	lb	1 side, Fresh atlantic salmon
7	Tbsp	Olive oil
1	cup	100% authentic maple syrup
2	lb	Brussels sprouts
5	lb	Butternut squash
1/2	lb	Butter
1	cup	Heavy cream
1/4	cup	Brown sugar
5	leaves	Fresh 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 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

from the kitchen of Chef Marissa

12 servings

Amount	Unit	Ingredients
9		Croissants
1/2	lb	Cream cheese
1/2	lb	Frozen blueberries
1/2	qt	Liquid egg
1/2	qt	Heavy cream
1	cup	White sugar
1	Tbsp	Ground cinnamon
1/2	tsp	Ground allspice
1/2	tsp	Nutmeg
1/2	cup	Vanilla 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 DioGuardi

from the kitchen of Chef Cyndee

Amount	Unit	Ingredients
1	box	Red velvet cake mix or Devil’s food cake mix
15	oz	Cream Cheese
1	C	Powdered sugar
2	tsp	Vanilla extract
2	C	Cream 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.

from the kitchen of Chef Chris Mejia

8 servings

Amount	Unit	Ingredients
1	small bunch	Scallions, chopped
1	clove	Garlic, minced
1	tsp	Sesame seeds
1/3	C	Soy sauce
1	Tbsp	Sesame oil
1/4	tsp	Crushed red pepper
4	C	Raw rice
2	lbs	Sushi grade salmon
As needed		Cucumber
As needed		Carrots
As needed		Pickled red onions
As needed		Fried onions
As needed		Spicy mayo
As needed		Eel 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 Mejia, Sushi Chef