Claudia Wagner 10/30

3pm – Whole foods arrive

3pm – roll hotbox into queens

4pm – Canard onsite

·         Room setup

·         Dinnerware

·         Bar ware

6pm- Arrival on the 5th floor. Guests put away coats and bags away and head downstairs for kitchen. Shaine Orientation. Mike Anthony arrives.

6:15pm-7pm – Food prep in the kitchen

6:30– Diginn and is re-plated and kept warm by Canard staff and hotbox

7:15pm – Guests head upstairs

7:15pm -7:45pm (TBD) cooking demo by Mike Anthony

7:30 Dinner is served

7:30-9pm Dinner

9pm-10pm Breakdown/clean

Dishes to Demo:

·         Butternut Squash Soup with Vegetables (from The Gramercy Tavern Cookbook)

o   Silverwear / Plateware needs:

§  Spoon, Bowl (small, app sized pasta bowl)

·         Ricotta Cavatelli with Beef Bolognese, Black Olives, Pickled Peppers (on menu)

o   Silverwear / Plateware needs:

§  Fork, Bowl (app sized pasta bowl

_____

·           x   We have heating accessories. Use aluminum trays.

·         1   x   Roasted Sweet Potatoes

·         1   x   Seasonal Upstate Mac & Cheese $15.00

·         1   x   Herb Grilled Steak $20.00

·         1   x   Organic Maine Farro w/ Butternut Squash

Large Catering Package x 1 $440.00

·         1   x   We have heating accessories. Use aluminum trays.

·         1   x   Broccoli Three Ways w/ Sesame Crunch

·         2   x   Cashew Kale Caesar

·         1   x   Coconut Roasted Carrots

·         1   x   Roasted Sweet Potatoes

·         1   x   Seasonal Upstate Mac & Cheese $15.00

·         1   x   Charred Chicken

·         1   x   Happy Valley Meatballs

·         1   x   Herb Grilled Steak $20.00

·         1   x   Classic Brown Rice

·         1   x   Greens w/ Roasted Beets & Grilled Apples

·         1   x   Organic Maine Farro w/ Butternut Squash