Caldo

Bethany Gunnet, Saidah Jaffar, William Rosetti, Shawn Lada

Fall 2014
Spa Cuisine

Objectives
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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