NORDSTROM MENU ITEM SPECIFICATION Menu Item: Concept: China Needs:

Short Rib Pizza Café Bistro Warmed Fiesta Pizza Platter, 12-1/4"

Ingredients Quantity Measure Pizza Crust, 48 Hour Proof,101/4' 1 ea Garlic Oil as needed Braised Boneless Chuck Flat, Pulled 3 oz Pizza Cheese 2 oz Candied Bacon 1/2 oz Roasted Garlic Cloves 1 oz Shaved Manchego 1/2 oz Green Onions 1/4 oz

Price

Ext.

Notes LaMonica, Hand Formed Recipe Recipe Recipe Recipe Recipe Slight Bias

Fresh Oregano, Minced Total Cost: Selling Price: Food Cost: Procedure 1. Hand form the pizza dough. Brush the interior of pizza crust with garlic oil and season the crust well with salt and pepper. Spread the pulled short rib evenly around the crust. 2. Working to within 1/2" of the edge of the crust, spread a thin even layer of pizza cheese around the pizza. Then place the candied bacon and roasted garlic cloves on top of the cheese and spread out evenly throughout the crust. 4. Bake for approximately 6-8 minutes, turning at least twice during cooking to ensure even browning of the crust. 5. Remove pizza when it is golden brown, cut into 6 equal pieces and transfer to a heated pizza plate, garnish with shaved manchego & green onions.

Origin:

Café Bistro Specials South

Date:

May 2012

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Braised Short Ribs with Creamy Polenta  tender boneless beef short ribs, roasted shiitake mushrooms, natural jus, creamy white cheddar polenta    

NORDSTROM MENU ITEM SPECIFICATION Braised Short Ribs with Creamy Polenta Café Bistro Warmed 11" Pasta Bowl

Menu Item: Concept: China Needs: Ingredients Boneless Braised Beef Olive Oil Blend Shiitake Mushrooms Braising Liquid Kosher Salt Black Pepper, freshly ground White Cheddar Parmesan Polenta Rosemary

Quantity Measure

Price

Ext.

5

oz

Notes Recipe, Fat Trimmed,

1 1 1/4 6 to taste to taste

tsp oz oz

Recipe 1/4 Cut Recipe, Strained

5

oz

Recipe

1

ea

4"

1" x 1" Diced

Total Cost: Selling Price: Food Cost: Procedure 1. Place portioned short ribs on a sizzle platter brushed with olive oil. Place in a pre-heated 500F oven for approximately 4-5 minutes, or until meat is warmed through and outer skin is caramelized. 2. Heat oil over medium high heat in a saute pan. Add shitake mushrooms, season with salt & pepper. Sautee until outer edges of the mushrooms achieve a golden brown color. 3. Deglaze pan with braising liquid and reduce to a third. 4. Spoon polenta in the middle of the bowl. Place and stack the short ribs directly in the center and on top of the polenta. 5. Drizzle pan sauce partially on the short ribs as well as around the perimeter of the bowl. 6. Garnish with a rosemary sprig at 12 o'clock.

Origin:

Specials Corral

Date:

2008

NORDSTROM BULK RECIPE Ingredient: Olive Oil Blend Boneless Short Ribs Kosher Salt Black Pepper, freshly ground Yellow Onions, diced 1/2" x 1/2" Garlic, minced Red Wine Roasted Garlic Tomato Sauce, recipe Carrots, peeled & diced 1/4" x 1/4" Beef Stock

Bouquet Garni Rosemary Sprigs Thyme Leaves & Stems Bay Leaves Peppercorns

Braised Beef Quantity Full Batch Half Batch as needed as needed 12 lbs 6 lbs to taste to taste to taste to taste 1-1/2 lbs 12 oz 3 oz 1-1/2 oz 3 cups 1-1/2 cups 2 cups 1 cup 1 lb 1/2 lb 1 gal 2 qt

4 ea 4 ea 3 ea 1 tsp

2 ea 2 ea 3 ea 1/2 tsp

Origin: Specials Corral

Date: Spring 2008

Method: 1. Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe. 2. Preheat oven to 300ºF. 3. In a rondo add oil, season ribs with salt and pepper. 4. In batches brown short ribs and place on a sheet pan until all ribs are browned. 5. Add onion and garlic to rondo, stir until brown. 6. Deglaze pan with red wine. Stir in roasted garlic tomato sauce. Add ribs back to pot. 7. Cover with beef stock and add bouquet garni 8. Cover pan with aluminum foil and place in oven. 9. Bake for 4 hours or until ribs are tender. 10. Remove ribs from pan and line on sheet pan to cool. 11. Transfer to a clean food storage container. Label, date and store until needed for service. 12. Cool braising liquids for further use. Note: Reserve braising liquid for hot line use.

Yield:

7-1/4 lbs

3-1/8 lb

Shelf Life: 3 Days

NORDSTROM BULK RECIPE Ingredient: Water Heavy Cream, 36% Polenta Butter Parmesan Cheese, grated 3/32" White Cheddar Cheese , grated Kosher Salt Black Pepper, freshly ground

Yield:

White Cheddar Polenta Quantity Full Batch Half Batch 5 cups 1 cup 2 cups 2 oz 2-1/2 oz 6 oz to taste to taste

1/6 pan

Origin: Specials Corral

Date: Spring 2008

Method: 1. Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe. 2. In a medium size sauce pot bring cream and water to a light boil, reduce to a simmer. 3. Using a wire whisk slowly and gradually add polenta while whisking vigoursly. 4. Reduce heat to a very low flame and allow to cook for an additional 8-10 minutes. 5. Add butter and parmesan cheese, white cheddar, and season to taste with salt and pepper. 6. Transfer to a 1/6th pan and place on the steam table with lid for service. 7. Do not save or carry over made polenta for the next day.

Shelf Life: 4 Hours - Held on Steam Table

Sweet Italian Sausage & Wild Mushroom Calzone  Italian sausage, roasted wild mushrooms, sweet tomato sauce, basil, mozzarella,  provolone, parmesan   

NORDSTROM MENU ITEM SPECIFICATION Sausage & Wild Mushroom Calzone Marketplace & Bistro 13-3/8" Warm Oval Platter

Menu Item: Concept: China Needs: Ingredients LaMonica, Hand Formed Pizza Crust, 48 Hour Proof Sweet Tomato Sauce Pizza Cheese Oven Roasted Mushrooms Rendered Sausage Basil Leaves, Torn Kosher Salt & Black Pepper Mix Parmesan Cheese, Shredded

Quantity Measure

Price

Ext.

Notes

1 3/4 1 1/2

ea oz oz

Recipe Recipe

1 1/2 2 3

oz oz ea

Recipe Dime size pieces Recipe

1

to taste

1/4

oz

Recipe 1/16"

Selling Price: Food Cost: Procedure 1. Spread the pizza sauce only on half of the crust going evenly around the perimeter, coming to within a 1/2" of the crust. 2. Working toward , not over the edge, spread a thin layer of the pizza cheese around half of the calzone. 3. Distribute the mushrooms evenly around half of the calzone. Then place a single layer of sausage on top of mushrooms. Then add torn basil leaves. Fold pizza dough in half, pushing all the air from inside. Start to crimp from one edge, gently rolling the dough over your finger and pressing in firmly. The dough will adhere to itself and create a decorative finish as you crimp around the edge. Make one small slit on top. 4. Bake for approximately 8-9 minutes, turning at least twice during cooking to ensure even browning of the crust. 5. Remove calzone when its golden brown, transfer to heated pizza plate. 6. Garnish with parmesan cheese.

Origin:

Specials Corral

Date:

2009

NORDSTROM BULK PREP RECIPE Ingredient: Canned Plum Tomatoes, Stanislaus "Valoroso", along with their juices

Yield:

Sweet Tomato Sauce Origin: Nordstrom

Date: March 2009

Quantity Method: Full Batch Half Batch 2 1 1. Sanitize all work areas, cutting boards, #10 cans #10 can equipment and sinks used in the preparation of this recipe. 2. Place tomatoes along with their juices in a container, puree with a buerre stick on high speed, constantly attended, until tomatoes are smooth or for about 4 minutes. 3. Cover, label, date and store in refrigerator until needed for service.

6 qts

3 qts

Shelf Life: 3 Days

NORDSTROM BULK PREP RECIPE Ingredient: Olive Oil Blend, recipe Crimini Mushrooms, 1/8" slice Shiitake Mushrooms, de-stemmed, 1/8" slice Portobello Mushrooms, gills removed, 1/8" slice Fresh Garlic, chopped fine Kosher Salt Black Pepper, freshly ground

Yield:

Wild Mushroom Mix Origin: Nordstrom

Date: January 2009

Quantity Method: Full Batch Half Batch 1/2 cup 1/4 cup 1. Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this 4 lbs 2 lbs recipe. 2. In a large saute pan, over medium high heat, add 1 lb 1/2 lb the olive oil. 3. Working in 2 batches to avoid crowding and to 2 lb 1 lb promote browning, saute the sliced mushrooms for 4 Tbl 2 Tbl 6-8 minutes, until they are softened and lightly 1-1/2 Tbl 2 tsp golden brown. Add the garlic, salt and pepper and 1 tsp 1/2 tsp toss well. Saute for an additional 3 minutes. 4. Taste for seasoning and adjust. 5. Remove from heat, cool completely and then place in a clean food storage container. 6. Label, date and store in a refrigerator until needed for service.

4 lbs

2 lbs

Shelf Life: 2 Days

NORDSTROM MENU ITEM SPECIFICATION Salami Pizza Café Bistro Warmed Fiesta Pizza Platter 12-1/4"

Menu Item: Concept: China Needs: Ingredients Pizza Crust, 48 Hour Proof 101/4" Sweet Tomato Sauce Pizza Cheese Ground Salami Green Pepper Cilantro Lime Aoili

Quantity Measure 1 1-1/2 2 3 1 1/2

Price

Ext.

ea oz oz oz oz oz

Notes LaMonica, Hand Formed Recipe Recipe Recipe Diced Small Recipe, Squeeze Bottle

Total Cost: Selling Price: Food Cost: Procedure 1. Hand form the pizza dough. Using the back side of a serving spoon, spread sauce from center outward, coming to within 1/2" of the edge of the crust. 2. Working to within 1/2" of the edge of the crust, spread a thin even layer of pizza cheese around the pizza crust, then arrange ground salami evenly on top of cheese. 3. Place the green peppers evenly on top of the ground salami. 4. Bake for approximately 6-8 minutes, turning at least twice during cooking to ensure even browning of the crust. 6. Remove pizza when it is golden brown, cut into 6 equal pieces and transfer to a heated pizza plate and squeeze a criss cross pattern with the cilantro lime aoili.

Origin:Café Bistro

Date:

April 2012

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NORDSTROM BULK RECIPE

Cilantro Lime Aïoli

Origin: Nordstrom

Date: March 2012

Quantity Method: Full Batch Half Batch Roasted Garlic Aïoli, recipe 2 qt 1 qt 1. Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this Cilantro Leaves & Stems 6 oz 3 oz recipe. Parsley, Italian flat leaf parsley, leaves & 2. In a medium bowl, using a buerre stick combine stems 6 oz 3 oz the roasted garlic aioli, cilantro, parsley, minced Minced Garlic 2 Tbl 1 Tbl garlic, rice wine vinegar, lime juice and the lime Seasoned Rice Wine Vinegar,Marukan 1 cup 1/2 cup zest. Process, constantly attended, until all Lime Juice, fresh from limes 1/2 cup 1/4 cup ingredients are thoroughly blended together. Lime Zest, fresh from limes 1 Tbl 1-1/2 tsp Season to taste with salt and pepper. Kosher Salt, Diamond Crystal 2 tsp 1 tsp 3. Transfer to a clean food storage container. Black Pepper, freshly ground 1/2 tsp 1 tsp Cover, label, date and store in a refrigerator. Ingredient:

Yield:

3 qts

1-1/2 qts

Shelf Life: 2 Days

NORDSTROM MENU ITEM SPECIFICATION Roast Beef Sandwich Café Bistro Oval Rolled Edge Platter, 13-3/8"

Menu Item: Concept: China Needs: Ingredients Par Baked Ciabatta, La Brea Tabasco Aioli Organic Arugula Olive Oil, extra virgin Kosher Salt & Black Pepper Mix Roma Tomatoes Kosher Salt & Black Pepper Mix Roast Beef Orange Balsamic Onions Kalamata Olive Aoili Italian Flat Leaf Parsley Bistro French Fries

Quantity Measure 1 ea 3 Tbl 1 oz 1/2 tsp to taste 4 to taste 4 1 1-1/2 1 4

Price

Ext.

Notes Recipe Recipe

Recipe Sliced, 1/4"

slices

Recipe Recipe Recipe Recipe

oz oz oz Sprig oz

Cooked Weight

Total Cost: Selling Price: Food Cost: Procedure 1. Cut the ciabatta in half and toast. 2. Spread tabasco aïoli evenly on both sides of the bread, assuring coast-to-coast coverage. 3. Place arugula in a small mixing bowl and lightly toss with olive oil, salt and pepper and add arugula on bottom half of the roll, followed by sliced tomato. Season the tomato with salt and pepper. 5. Add the roast beef, orange balsamic onions and then the top half of the roll. Cut in half on a slight bias. 7. Arrange sandwich, cut sides facing out, at the top of the plate. Place ramekin of aïoli next to sandwich in the center of the plate, followed by a sprig of parsley tucked between the two. 5. Serve with freshly fried french fries, placed in a haystack on the opposite side of the plate.

Origin: Café Bistro (774)

Date:

May 2012

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NORDSTROM BULK RECIPE Ingredient: Roasted Garlic Aoili, Recipe Sour Cream Lemon Juice, fresh from lemons Honey Tabasco White Pepper Kosher Salt Cayenne Pepper

Yield:

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Tabasco Aoili Quantity Full Batch Half Batch 2 Qt. 1Qt. 4 Cups 2 Cups 2 Tbl 1 Tbl 2 Tbl 1 Tbl 8 Tbl 3 Tbl 1 tsp 1/2 tsp 1 Tbl 1-1/2 tsp 2 tsp 1 tsp

3 Qt

1 1/2 Qt

Origin: Café Bostro

Date: May 2012 Method:

1. Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe. 2. Combine Garlic Aioli, Sour Cream, Lemon Juice, Honey, Tabasco, White Pepper, Kosher Salt and Cayenne Pepper in a clean stainless steel bowl. 3. Mix together well by hand with whisk until fully blended. 4. Transfer to clean food storage containers. Cover, label, date, and store in a refrigerator.

Shelf Life: 3 Days

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NORDSTROM BULK RECIPE Ingredient: Caremelized Onion Orange Balsamic Reduction

Yield:

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Orange Balsamic Onions

Origin: Café Bistro

Date: May 2012

Quantity Method: Full Batch Half Batch 3 lbs 1-1/2 lbs 1. Sanitize all work areas, cutting boards, equipment 1-1/2 Cups 3/4 Cups and sinks used in the preparation of this recipe. 2. Mix caremelized onion recipe with the orange balsamic reduction and cook until you get a thick consistency. 3. Remove from heat and cool in an even layer on a parchment lined sheet pan set on the speed rack. 4. Transfer to a clean food storage container. Cover, label, date and store in a refrigerator.

2 lbs`

1 lb

Shelf Life: 3 Days

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NORDSTROM BULK RECIPE Ingredient: Orange Juice Balsamic Vinegar, Roland Thyme Sachet Honey White Pepper, McCormick Kosher Salt, Diamond Crystal

Yield:

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Orange Balsamic Reduction Quantity Full Batch Half Batch 6 Cups 3 Cups 1/2 Cup 1/4 Cup 2 oz 1 oz 1/2 Cup 1/4 Cup 1/2 tsp 1/4 tsp 1 tsp 1/2 tsp

3-1/2 Cups

1-1/2 Cups

Origin: Café Bistro

Date: May 2012 Method:

1. Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe. 2. Take the thyme and wrap in a cheese cloth and tie with buthers twine. 3. In a sauce pot combine the orange juice, balsamic vinegar, honey and thyme sachet. 4. Reduce the mixture by 1/2 and season with salt and white pepper.

Shelf Life: 3 Days

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NORDSTROM MENU ITEM SPECIFICATION Menu Item: Concept: China Needs: Ingredients Pot De Crème Cinnamon Whipped Cream Toasted Almonds, Blanched

White Chocolate Almond Pot De Crème Café Bistro 6 oz Fluted Oval Ramekin, 6" Doily, 8-1/8" Plate Quantity Measure 1 ea 1-1/2 oz 1 Tbl

Price

Ext.

Notes Recipe Recipe Chopped

Total Cost: Selling Price: Food Cost: Procedure 1. Spoon whipped cream at the top of the dish and top with chopped almonds. 2. Place dish on liner with a doily. 3. Serve with a teaspoon.

Origin: Café Bistro

Date:

May 2012

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NORDSTROM BULK RECIPE Ingredient: Heavy Cream, 40% Whole Milk White Chocolate, chopped Natural Almond Butter Egg Yolks Sugar, granulated

Yield:

Dessert Prep

White Chocolate & Almond Pot de Crème Quantity Full Batch Half Batch 1 qt 1/2 qt 3 cups 1-1/2 cups 1 lb 8 oz 1-1/2 cups 3/4 cup 24 ea 12 ea 2 cups 1 cup

16 each

8 each

Origin: Café Bistro

Date:May 2012 Method:

1.Sanitize all work areas, boards, equipment and sinks used in the preparation of this recipe. 2. In a medium saucepan, bring the cream and milk to120F.Then wisk in Chocolate and almond until completely melted. 3. In a medium mixing bowl, cream the yolks and sugar together, until you reach a bright yellow creamy consistency. 4. In a steady stream, slowly whisk a small amount hot mixture into the yolk mixture. 5. Then gradually whisk entire yolk mixture in to hot mixture. 6. Transfer to a very clean container and allow to sit over night to remove all air bubbles & foam from custard mixture. 7. Pour 6 oz(v) of custard mixture into fluted ramekins that have been placed in 2" hotel pans. 8. Place pans in oven and pour in water halfway up the ramekins. 9. Bake at 300F, no fan, for (30) minutes, rotate, and cook in (15) minute increments until custard is set. 10. They are done when custard mixture has a jello like consistency.

Shelf Life: 3 Days

R-605

NORDSTROM BULK RECIPE Ingredient: Heavy Cream, 40% Confectioners Sugar Cinnamon, Ground

Yield: Dessert Prep

Cinnamon Whipped Origin: Café Bistro Cream

Date: May 2012

Quantity Method: Full Batch Half Batch 1 qt 2 cups 1. Sanitize all work areas, cutting boards, 1 cup 1/2 cup equipment and sinks used in the preparation of 4 Tbl 2 Tbl this recipe. 2. Using the wire whip attachment on the hobart mixer, whisk cream and sugar & cinnamon on speed 2 until stiff peaks are formed. 3. Transfer to a clean food storage container. Cover, label, date and store in a refrigerator

1/2 gal

1 qt

Shelf Life: 12 Hours R-607

NORDSTROM MENU ITEM SPECIFICATION Menu Item: Concept: China Needs: Ingredients N.Y. Strip Steak, Choice CAB Kosher Salt, Diamond Crystal Fresh Ground Pepper Canola Oil Asparagus, Large Kosher Salt, Diamond Crystal Fresh Ground Pepper Olive Oil, Extra Virgin Wild Arugula, Organic Lemon Oil Kosher Salt, Diamond Crystal Yukon Gold Mashed Potato Blue Cheese Sauce

Seared N.Y. Strip Steak w/ Blue Cheese Café Bistro 12" Round Plate Quantity Measure 12 oz to taste to taste as needed 4 ea to taste to taste as needed 1/2 ounce 1 tsp to taste 6 ounces 2 ounces

Price

Ext.

Notes Center Cut recipe roots clipped recipe

recipe recipe

Total Cost: Selling Price: Food Cost: Procedure 1. Season the steak on both side with salt and pepper. In a hot saute pan add the canola oil and sear on both side and place in the oven if needed until cooke to desired temperature. 2. In a sizzle platter add the asparagus salt and pepper and olive oil and place in a 500 degree oven for abo oven for about 4 to 5 minutes. 3. In a mixing bowl mix the arugula, lemon oil and salt and mix well. 4. pre heat the 12" round plate. Place mashed potato at 2 o'clock with a spoon creating height. 5. Place the arugula at 11 to 12 o'clock. Lay the asparagus on the side of the mashed potato. Laddle the sauce at 6 o'cock and place the rested steak on top of the sauce.

Origin:

Date:

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NORDSTROM BULK RECIPE Ingredient: Shallot, fine chop Butter, Unslated White Wine Water Chicken Base Blue Cheese, Afinee Heavy Cream, 40% Corn Starch Water Kosher Salt

Yield:

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Blue Cheese Sauce Quantity Full Batch Half Batch 2 ea 1 ea 2 Tbl 1 Tbl 1 cup 1/2 cup 4 cups 2 cups 2 Tbl 1 Tbl 1-1/2 Lb 12 oz 6 cups 3 cups 1/2 cup 1/4 cup 1/2 cup 1/4 cup to taste to taste

4 Qt

2 Qt

Origin:Café Bistro (774) Date: February 2012 Method: 1. Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe. 2. Sweat onions and butter together for about 3 minutes. 3. Add white wine and reduce by half approximately 4 minutes. 4. Add Water, Chicken Base, Blue Cheese and reduce by half, approximately 10 minutes. 5. Add heavy cream and bring to a boil and cook for 5 minutes. 6. In a bowl mix the cornstarch and water and make a slurry. It should be thick in consistency. 7. Add slurry to the sauce and bring to a boil for about 3 minutes. Season with salt as needed. 8. Transfer to 1/6th pan cool and store.

Shelf Life: 2 Days

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NORDSTROM MENU ITEM SPECIFICATION Beef Brisket Brioche Café Bistro Oval Rolled Edge Platter, 13-3/8"

Menu Item: Concept: China Needs: Ingredients Brioche Roll Clarified Butter Slow Roasted Brisket Monterey Jack Cheese Cheese Tomato Jam Garlic Aioli Fried Onion Tangle Kalamata Olive Aioli Flat Leaf Parsley Bistro French Fries

Quantity 1 as needed 4 1 3 1 1 1-1/2 1 4

Measure ea

Price

Ext.

oz oz Tbl Tbl oz oz sprig oz

Notes

Recipe, 1/8" Sliced Recipe

Recipe Recipe

Total Cost: Selling Price: Food Cost: Procedure

Origin:

Café Bistro

Date:

July 2012