Triple Crown Theme Meal

May 29, 2009

University of Maryland Dietetic Interns

Clayton Cates and Cindy FrancisClayton Cates and Cindy FrancisClayton Cates and Cindy FrancisClayton Cates and Cindy Francis

2

Table of Contents

Background ................................................................................................................................................... 3

Recipes .......................................................................................................................................................... 4

Marketing Plan ............................................................................................................................................ 13

Recipe Costing ............................................................................................................................................. 14

Triple Crown Meal Ordering Form .............................................................................................................. 18

Production Schedule for Triple Crown Theme Meal ................................................................................... 20

Financial Statement .................................................................................................................................... 21

Evaluation of Theme Meal .......................................................................................................................... 22

Buffet Table Setup ...................................................................................................................................... 25

Clayton’s Reflection .................................................................................................................................... 26

Cindy’s Reflection ........................................................................................................................................ 27

Thank YOU!!! ............................................................................................................................................... 28

Appendix I ................................................................................................................................................... 29

Appendix II .................................................................................................................................................. 31

Additional Projects ...................................................................................................................................... 36

3

Background

Several factors went into the decision of choosing the Triple Crown theme. As University of

Maryland Dietetic interns we strive for excellence, and for ingenuity. The Triple Crown theme was

different, something that was never done before, and something that would excite and intrigue

Riderwood residents. Being that our theme meal was scheduled for the end of May, which was

approximately one week after the Preakness Stakes, and one week before the Belmont Stakes we

decided it was great timing to throw a party to celebrate the races. We felt that with this theme we

could create an exciting menu, as well as dress for the races on the day of the theme meal. As soon as

our Triple Crown theme was approved we hit the ground running researching and learning about the

races.

The Triple Crown of Thoroughbred Racing, shortened to simply the Triple Crown is defined as a

series of three Thoroughbred horse races for three year old horses. The writer Charles Hatton has been

credited for coining the term Triple Crown in reference to the three races in 1930. The three races

consist of the Kentucky Derby run at Churchhill Downs in Louisville, Kentucky, the Preakness Stakes run

at Pimlico Race Course in Baltimore, Maryland and the Belmont Stakes run at Belmont Park in Elmont,

New York. The Kentucky Derby traditionally takes place the first Saturday in May followed by the

Preakness Stakes traditionally on the third Saturday in May. The Preakness Stakes is then followed by

the Belmont Stakes traditionally the first or second Saturday in June or the third Saturday after the

Preakness.

Surprisingly, only eleven horses have ever won all three races, wining the Triple Crown and

none since 1978. The 11 Triple Crown winners are Affirmed (1978), Assault (1946), Citation (1948),

Count Fleet (1943), Gallant Fox (1930), Omaha (1935), Seattle Slew (1977), Secretariat (1973), Sir Barton

(1919), War Admiral (1937), and Whirlaway (1941). Wining all three of the races proves to be difficult

due to the fact of the varying lengths of the race tracks, and the specialization of lengths the horses are

often trained to run. The Kentucky Derby is run over a 1 and ¼ miles dirt track, while the Preakness

Stakes is run over a 1 and 3/16 miles dirt track. The Belmont Stakes is run over 1 and ½ miles, which is

the longest track in thoroughbred racing.

Several horse racing traditions have made their way into Triple Crown history. This includes the

Triple Crown fashion to traditional cocktails found at the races. Women often wear a large and fancy hat

and a bright spring dress, with fun and flirty patterns such as floral prints or polka dots. Some men

embrace the Southern tradition of a seersucker suit, while others feel more comfortable in a traditional

suit. Traditional cocktails at the races include, a mint julep at the Kentucky Derby, a Black Eyed Susan at

the Preakness, and a Belmont Breeze or a White Carnation at the Belmont Stakes.

http://en.wikipedia.org/wiki/United_States_Triple_Crown_of_Thoroughbred_Racing

4

Recipes

Belmont Steak with Red Wine Sauce

Original

Serves 6

Forecasted

Serves 100

Flat iron steaks 2, 1lb steaks 100 steaks

Salt and freshly ground black pepper To taste To taste

extra-virgin olive oil, plus extra for garnish 3tbsp 4oz

cold unsalted butter 6tbsp 2lb

onion, thinly sliced 1 onion 10 onions

minced garlic 1tbsp ½ cup

dried oregano 1tsp 3tbsp

tomato paste 1/4cup 1/2cup

dry red wine 2 ½ cups 5cups

Directions

Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and

pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5

minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil

and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high

heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the

garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste

and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce

reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the

heat.

Adapted From:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/flat-iron-steak-with-red-wine-sauce-recipe/index.html

5

Adapted From:

http://kentuckyderbyparty.com/entertain/recipes/original-kentucky-hot-brown

Kentucky Hot Brown

Original

Serves 4-6

Forecasted

Serves 100

Freshly grated Parmesan cheese 6 tbsp 1lb

Alfredo Sauce Needed to make

from scratch

2 packs

Slices of roasted turkey 2oz/ portion 200 slices (2

slices/sandwich)

slices of toast, trimmed 8-12 slices 5 packs (50 slices)

crisp, cooked bacon 8-12 strips 100 strips

Directions

For each Hot Brown, place two slices of toast in a metal or flame-proof dish. Cover the

toast with slices of roasted turkey. Pour a generous amount of the sauce over the turkey

and toast. Sprinkle with some of the additional Parmesan cheese. Place the dish under

the broiler until the sauce is speckled on top and bubbly. Remove from the broiler; place

two pieces of the bacon, crossed, on top and serve immediately.

6

Old Clubhouse Chicken

Original

Serves 50

Forecasted

Boneless-Skinless Chicken Breast 2 cases Same

Cornflake Bread Crumbs 2 boxes Same

All-purpose breading 1 bag Same

Old Bay 5 tbsp Same

Dip

Sour Cream 2.5 lbs Same

Lipton Onion 2 pkts Same

Dill 5 tbsp Same

Lemon Juice 3 tbsp Same

Directions

Cut chicken breast into three strips. Skewer each piece of chicken. Mix Old Bay into all-

purpose breading. Roll skewered chicken in cornflake breading then all-purpose

breading. Fry chicken skewers until golden brown or until internal temperature reaches

165 F.

Dip

Mix all ingredients together. Put into small plastic serving containers to be served on the

side.

Chef Marta

7

Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto

Original

Serves 4

Forecasted

Serves 50

Four Cheese Ravioli 1, 9oz package 1 #10 box

Pesto with Sun Dried Tomatoes 1, 7oz package 1qt jar

Artichoke hearts 1, 4oz can 6 cups

Ripe Olives ½ cup 4 cups

Directions

Combine pasta, pesto, artichoke hearts, olives and basil in medium bowl. Serve warm.

Adapted from:

http://www.cooksrecipes.com/mless/four_cheese_ravioli_with_artichoke_hearts_olives_and_pesto_recipe.html

8

Adapted From:

http://www.recipezaar.com/Greek-Village-Salad-167576

Secretariat Salad

Original

Serves 6

Forecasted

Serves 50

tomatoes cut in wedges 4 10

slender green cucumber 1 8

green pepper 1 3

red peppers 2 3

red onion, sliced 1 2

kalamata olive 1/2 cup 2cups

feta cheese, sliced 8 ounces 1lb

salad dressing

olive oil 3 tablespoons 2cup

red wine vinegar 3 tablespoons 1/2cup

dried oregano 1/2 teaspoon 3tbsp

parsley, chopped 1 teaspoon 4tbsp

garlic cloves, crushed 3 2tbsp

salt and pepper To taste Tbsp each

Directions

1. Cut tomatoes into wedges.

2. Slice cucumber in 1/2 lengthwise then in cut in chunks.

3. Wash, core and seed peppers. Cut in half then cut into thick strips.

4. Separate onion slices into rings.

5. Place prepared ingredients in a bowl; top with the olives.

6. Pour on dressing just before serving. Top with strips of Feta Cheese and sprinkle

with oregano.

7. For dressing: Put ingredients a screw top jar, seal and shake well.

8. Shake again just before serving.

9. Serve in individual salad bowls.

9

Chef Marta

Adapted From:

http://southernfood.about.com/od/kentuckyrecipes/r/bl80419b.htm

Thorough-Bread

Original

Serves 100

Forecasted

Honey Wheat Demi Rolls 150 rolls Same

Maple Walnut Syrup 3 cups Same

Directions

Drizzle maple syrup with walnuts night before, and let bread proof overnight

Bake immediately prior to serving (15 minutes)

Cheese Garlic Grits

Original

Serves 6-8

Forecasted

Serves 50

Quick Grits 1cup 6cups

Butter 4oz 8oz

Cheddar cheese 12oz 1lb

Milk 3/4cup 4cup

Garlic 1tbsp powder 1oz fresh

Directions

Cook grits in boiling salted water, according to package directions, until thick. Remove

from heat. Stir in butter and half of the cheese. Beat egg with garlic powder, milk amd

hot sauce. Stir into grits. Pour into buttered 2-quart casserole. Top with remaining

cheese. Bake 1 hour at 350°.

10

Pan-Roasted Sweet Potatoes with Fennel

Original

Serves 10

Forecasted

Serves 50

sweet potatoes 4 pounds 15lb, julienned

fennel bulbs 4 bulbs 5lb, julienned

butter 1/4 cup 2lbs

light brown sugar 1 tablespoon 1lb

ground mace 1/4 teaspoon 1tsp

nutmeg 1tsp

Directions

Preheat the oven to 400°. In a bowl, toss the sweet potato chunks and fennel wedges

with the olive oil, brown sugar and mace; season with salt and pepper.

Spread the vegetables in a large nonstick roasting pan. Roast for about 1 hour, stirring

occasionally, until the sweet potatoes and fennel are tender and caramelized. Transfer

them to a platter, sprinkle with the fennel tops and serve.

Adapted From: http://www.foodandwine.com/recipes/pan-roasted-sweet-potatoes-with-fennel

11

Owner's Box Asparagus

Original

Serves 50

Forecasted

Jumbo Asparagus 150 Same

Balsamic Vinaigrette 2 cups Same

Directions

Wash and cut the asparagus to desired length, peel lower part of stalks if necessary.

Marinade asparagus overnight. Grill asparagus the day of event. Sprinkle asparagus with

toasted Parmesan cheese and serve warm.

Adapted From:

http://www.starchefs.com/features/2001/triple_crown/html/recipe_07.shtml

Triple Crown Pie

Original

Serves 100

Forecasted

Pecan Pie 8 pies Same

Chocolate Sauce 3 cups Same

Bourbon ¾ cup Same

Directions

Mix chocolate syrup with bourbon in pan on stove top. Heat and stir until ingredients are

mixed well. Top sliced pie pieces with chocolate sauce.

Chef Marta

12

And They’re Off!!And They’re Off!!And They’re Off!!And They’re Off!!

Please join us for a Please join us for a Please join us for a Please join us for a

Triple Crown EventTriple Crown EventTriple Crown EventTriple Crown Event Featuring

Belmont Steak with Red Wine Sauce Kentucky Hot Brown

Old Clubhouse Chicken Bet to Win Ravioli

Secretariat Salad Owner’s Box Asparagus

Roasted Fennel Sweet Potatoes Cheese Garlic Grits

Thorough-Bread Triple Crown Pie

Black-Eyed Susan

Friday May 29Friday May 29Friday May 29Friday May 29thththth

11:00 AM 11:00 AM 11:00 AM 11:00 AM ---- 2:00 PM2:00 PM2:00 PM2:00 PM

Wye Oak PubWye Oak PubWye Oak PubWye Oak Pub

$7.95$7.95$7.95$7.95

13

Marketing Plan

To be successful, we realized early on we needed to market in a way that would intrigue and attract the residents

to the Pub. We investigated what previous interns had done and also spoke with Matt; one of the service

managers at Season’s and asked him what was successful at Riderwood. He suggested making a poster, flyers and

advertising the event on the closed circuit Riderwood TV channel.

Poster

Following Matt’s advice we created two, large, twenty inch by thirty inch posters that featured our

menu, date, time, location, images and our names.

Invitations

The first flyer created was a small, half sheet of paper, invitation highlighting the name, date, and time

of the event. These were handed out to the residents; we also stuffed some of their mailboxes with the

invitations.

Table Tents

One week prior to the event we developed a table tent to be placed on all of the tables in Season’s and

the Pub. These table tents included the name, date, and time of the event as well as Triple Crown and

horse racing related trivia. We hoped that this would intrigue the residents enough that they would

come to our lunch.

Menu Flyer

We created a menu flyer that we posted on each community board as well as at each restaurant (with

the managers permission). The menu flyer had great images of a jockey on a horse and included the

menu, date, location and time. Our second menu flyer highlighted the menu and described in detail

each menu item. This would alleviate some confusion that residents were having about the menu.

Riderwood TV

Matt was nice enough to take our flyers and email them to the closed circuit TV channel (99). The

people who work at the station took our information and formatted it to fit the advertising section of

the channel. This ad ran for approximately one week prior to the event.

Marketing at Restaurants

On two separate occasions, we took our poster, invitations, and menu flyers to different restaurants on

campus. Our first location, Season’s/Pub, gave us a chance to market our event and speak with the

residents. Many people seemed interested in the event and several stopped to talk with us. On the

other hand, many residents acted as if we were trying to sell them something and when we would

approach them, they quickly turned us away. The second location, Overlook, the residents seemed to be

more receptive. When went at lunch and many folks stopped by and spoke to us and told us they would

try to come to our event. They were very supportive.

Employee Marketing

By suggestion, we asked Chef Marta to email Ronia Remy the details of our event so that they would be

emailed to all staff at Riderwood. Apparently, after some feedback, it was unclear that we were offering

a 30% discount to employees.

14

Recipe Costing

Recipes Quantity Cost Per Recipe Cost Per Serving

Belmont Steaks w/ Red Wine

4 oz Flat iron steaks 25lbs $111.75 $1.86

Salt and freshly ground black pepper 1/4c $0.50 $0.01

Extra-virgin olive oil, plus extra for garnish 4oz $0.20 $0.01

Cold unsalted butter 1lb $1.60 $0.03

Onion, thinly sliced 10 whole $2.35 $0.04

Minced garlic 1/2c $0.71 $0.01

Dried oregano 3 tbsp $0.50 $0.01

Tomato paste 1/2c $0.19 $0.01

Dry red wine 5c $2.68 $0.04

Total Cost $120.48 $2.01

Kentucky Hot Brown

Alfredo Sauce 2 pks $21.86 $0.36

Freshly grated Parmesan cheese 2 lbs $8.05 $0.13

Salt & pepper to taste 1/4c $0.50 $0.01

Slices of roasted turkey (not deli) 7 lbs $21.25 $0.35

Slices of Panini, trimmed 2 pks $5.79 $0.10

Strips crisp, cooked bacon 3 lbs $7.00 $0.17

Total Cost $64.45 $1.07

Preakness Chicken Skewers

Boneless-Skinless Chicken Breast 2 cases $46.95 $0.78

Cornflake Bread Crumbs 2 boxes $5.00 $0.08

All purpose breading 1 bag $5.00 $0.08

Old Bay 5 tbsp $0.50 $0.01

Dip

Sour Cream 2.5 lbs $2.30 $0.04

Lipton Onion 2 pkts $0.50 $0.01

Dill 5 tbsp $0.50 $0.01

Lemon Juice 3 tbsp $0.50 $0.01

Total Cost $61.25 $1.02

15

Four Cheese Ravioli with Artichoke Hearts, Olives and Pesto

Four Cheese Ravioli 1, 10lb box $24.83 $0.41

Sun-Dried Tomatoes 1qt jar $10.51 $0.18

Pesto 1 unit- 3 boxes $34.36 $0.57

Artichoke hearts, drained and halved 1#8 can $8.70 $0.15

Pitted and halved ripe olives 2 cups

Total Cost $78.40 $1.31

Secretariat Salad

tomatoes, cut in wedges 10 whole $9.98 $0.17

slender green cucumber 8 whole $2.30 $0.04

green pepper 3 whole $1.00 $0.02

red peppers 3 whole $2.68 $0.04

red onion, sliced 2 whole $1.00 $0.02

kalamata olive 2 cup $7.48 $0.12

feta cheese, sliced 1 lb $6.58 $0.11

salad dressing

olive oil 1 cup $1.60 $0.03

red wine vinegar 1/4 cup $0.20 $0.01

dried oregano 1 oz $1.00 $0.02

parsley, chopped 2 tsp $1.00 $0.02

garlic cloves, crushed 3 tsp $1.00 $0.02

salt and black pepper $1.00 $0.02

Total Cost $36.82 $0.61

Owner's Box Asparagus

Stalks Of Asparagus (5 stalks per person) 250pc $21.25 $0.35

Balsamic Dressing 4 cup $3.10 $0.05

Parmesan Cheese 1 lb $4.03 $0.07

Total Cost $28.38 $0.64

16

Pan-Roasted Sweet Potatoes with Fennel

Sweet potatoes (julienned) 15 lbs $29.34 $0.49

Fennel bulbs (juilenned) 5 lbs $15.66

Butter 1 lb $1.60 $0.03

Light brown sugar 1 lb $0.75 $0.01

Nutmeg 1 tsp $0.50 $0.01

Ground mace 1 tsp $0.50 $0.01

Salt and freshly ground pepper $0.50 $0.01

Total Cost $48.85 $0.81

Cheese Garlic Grits

Quick grits 6 cups $1.92 $0.03

Butter 8 oz $0.80 $0.01

Sharp Cheddar cheese 1 lb $1.88 $0.03

Egg 3 whole $0.27 $0.01

Garlic 1 oz $0.50 $0.01

Whole milk 4 cups $2.17 $0.04

Frank's red hot sauce to taste $0.50 $0.01

Total Cost $8.04 $0.13

Thorough-Bread

Whole Wheat Demi Loaf 1 case $20.95 $0.35

Pecans 1 can $17.00 $0.28

Maple Syrup 2 cans $10.43 $0.17

Total Cost $48.38 $0.81

Derby Pie - Triple Crown Pie

Bourbon 1 cup $4.50 $0.08

Chocolate Syrup 1- #10 can $6.53 $0.11

Pecans 1 can $17.00 $0.28

Pecan Pie 8 Pies $95.60 $1.59

Total Cost $123.63 $2.06

17

Black Eyed Susan Cocktail

vodka 5 cups $7.08 $0.12

orange juice 16 cups $7.70 $0.13

light rum 5 cups $9.44 $0.16

triple sec 3 cups $7.09 $0.12

fresh lime juice 4 tbsp $0.50 $0.01

pineapple juice 16 cups $5.12 $0.09

Total Cost $36.93 $0.62

Total Event Cost $655.61 $10.93

18

Triple Crown Meal Ordering Form

Ingredients Quantity

Meat

4 oz Flat iron steaks 25lbs

Boneless-Skinless Chicken Breast 2 cases

Roasted turkey, whole breast, netted (not deli) 7 lbs

Bacon 3 lbs

Produce

White Onion 10 whole

Minced garlic 1/2c 4tbsp

Dried oregano 6 tbsp

Dill 5 tbsp

Sun-Dried Tomatoes 1qt jar

Tomatoes, cut in wedges 10 whole

Sender green cucumber 8 whole

Green pepper 3 whole

Red peppers 3 whole

Red onion 2 whole

Kalamata olive 2 cup

Parsley, chopped 2 tsp

Stalks Of Asparagus (5 stalks per person) 250pc

Sweet potatoes (julienned) 15 lbs

Fennel bulbs (julienned) 5 lbs

Orange juice 16 cups

Fresh lime juice 4 tbsp

Pineapple juice 16 cups

Seasoning

Salt 1Cup

Freshly ground black pepper 1Cup

Dry red wine 5c

Alfredo Sauce 2 pks

Old Bay 5 tbsp

Lipton Onion 2 pkts

Lemon Juice 3 tbsp

Pesto 1 unit- 3 boxes

Red wine vinegar 1/4 cup

Seasoning (continued)

19

Light brown sugar 1 lb

Nutmeg 1 tsp

Ground mace 1 tsp

Balsamic Dressing 4 cup

Frank's red hot sauce to taste

Pecans 2 cans

Maple Syrup 2 cans

Chocolate Syrup 1- #10 can

Fats

Extra-virgin olive oil, plus extra for garnish 1Cup 4oz

Cold unsalted butter 2lb 8oz

Diary

Freshly grated Parmesan cheese 3 lbs

Sour Cream 2.5 lbs

Feta cheese, sliced 1 lb

Sharp Cheddar cheese 1 lb

Egg 3 whole

Whole milk 4 cups

Canned goods

Tomato paste 1/2c

Artichoke hearts, drained and halved 1#8 can

Pitted and halved ripe olives 2 cups

Starches

Slices of Panini, trimmed 2 pks

Cornflake Bread Crumbs 2 boxes

All purpose breading 1 bag

Four Cheese Ravioli 1, 10lb box

Quick grits 6 cups

Whole Wheat Demi Loaf 1 case

Pecan Pie (bakery) 8 Pies

Alcohol

Bourbon 1 cup

Vodka 5 cups

Light rum 5 cups

Triple sec 3 cups

20

Production Schedule for Triple Crown Theme Meal

Tuesday 5/26 Wednesday 5/27 Thursday 5/28 Friday 5/29

• Check Inventory.

• Prepare Salad

Dressing.

• Prepare Lemon Dill

Dip.

• Roast Turkeys.

• Cut Vegetables

(tomatoes,

cucumbers, red and

green pepper,

onions).

• Slice Turkey.

• Marinade Steaks.

• Slice chicken breasts

• Prepare Bourbon

chocolate.

• Trim asparagus.

• Skewer chicken

slices.

• Make roasted red

pepper drizzle, put

in squeeze bottle.

• Make pesto, put in

squeeze bottle.

• Put Bourbon

chocolate in

squeeze bottle.

• Butter and grill

panini bread.

• Slice and place

bread into muffin

pans, with wet

walnuts on top.

• Make alfredo sauce.

• Put olives and

artichokes into pans

for ravioli.

• Mix sweet potatoes

with butter, brown

sugar, and

seasonings and pan

for roasting.

• Mix fennel with

butter, brown sugar

and seasonings and

pan for roasting.

• Proof bread, and

bake.

• Cook bacon.

• Assemble Hot

Browns , and pan

for heating

• Bread and fry

chicken skewers.

• Steam ravioli, and

assemble with olives

and artichokes.

• Mix dressing with

salad.

• Roast sweet

potatoes and

fennel, assemble.

• Grill steak.

• Marinade

asparagus, and grill.

• Cook Cheese Garlic

Grits.

21

Financial Statement

Theme meals Purchased 60

Meals purchased by residents 47

Meals purchased by employees 13

Price of meal for resident $7.95

Revenue from resident’s meals $373.65

Price of meal for employee $5.56

Revenue from employee’s meals $72.28

Total Sales Revenue from Theme Meal $445.93

Food Cost Percentage 147%

Sales from Theme Meal $445.93

Cost of Ingredients $655.61

Loss $209.68

**As interns, we cannot include labor costs into this financial statement.

22

Evaluation of Theme Meal

1. Please rate the taste of the food.

(Disappointing) 1 2 3 4 5 (Exceptional)

Responses: 0 0 0 8 15

2. Please rate the variety of food.

(Disappointing) 1 2 3 4 5 (Exceptional)

Responses: 0 0 0 7 17

3. Please rate the presentation of food.

(Disappointing) 1 2 3 4 5 (Exceptional)

Responses: 0 0 4 5 14

4. Please rate the decorations.

(Disappointing) 1 2 3 4 5 (Exceptional)

Responses: 1 1 7 7 6

5. Please rate the overall theme meal.

(Disappointing) 1 2 3 4 5 (Exceptional)

Responses: 0 0 1 5 17

23

6. What did you like most about the Triple Crown theme meal?

It was delicious!

Meal was very good.

The chicken.

Everything was cooked perfectly – nice to have some unique food.

Everything from menu to presentation was excellent. A large bucket of oats to all!

Flavor of the food, the attire of the interns, very well organized.

I enjoyed the flavor of the steak.

Variety of food.

The chicken and steak – outstanding.

Variety, non-traditional.

The steak.

Variety.

The variety of choices.

The chicken was great! Great atmosphere!

The chicken on a stick.

Great food, very creative!

The intern’s outfits brought the theme to life.

Chicken on a stick.

7. Is there anything we should have done differently?

You should have let us know about the lunch.

No, food display very appealing, service great.

Not really – the theme, the variety of food was a welcome surprise. To Clayton and Cindy a job well

done!

Advertise the discount for employees would have increased your numbers. Needed more garnishing on

food.

I did not care for the cucumber, tomato medley. The taste was pretty plain.

You did not have a dessert that diabetics could have.

Sugar free dessert (fruit?) for diabetics.

No, do it again!

The music was too loud; I couldn’t hear my tablemate well.

More explicit information ahead of time.

The steak was a little too rare.

Everything was “tastefully” done.

24

Provide ice cream for dessert.

8. Please share any additional comments or suggestions.

You did a great job! Congratulations!

Overall great event, great food, great music and great dessert. Thanks!

It was a lot of fun! Thanks!

It has been a lot of fun.

As a staff member, I can tell the residents really enjoyed themselves.

These two young people did a great job – worked as a team. Menu was exceptional – clever and

refreshing. Recipes they chose were different and very good. Marta and crew did an excellent job of

cooking. Clever to have chosen the Kentucky Derby Pie. Of course John and the Pub crew ran everything

effortlessly.

25

Buffet Table Setup

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26

Clayton’s Reflection

What a great opportunity and learning experience. The entire time that I have been at

Riderwood has been a challenge. Being the last group to rotate through Riderwood proved to

be even more challenging. I think that the expectation set upon Cindy and I was extremely high.

With that being said, I am very proud of our efforts and overall endeavor for this theme meal.

I feel that the event was an overall success. The food looked and tasted great. The

service was spectacular and the wait staff was extremely friendly that day. The layout of the

room worked flawlessly and maintained a great flow. I’m pretty sure that the residents

thoroughly enjoyed themselves and liked the food, the survey shows that.

There are a couple of things that I would change or suggest for the next interns think

about before executing the theme meal. First off, do not offer an alcoholic beverage; it was

clear that our efforts were wasted. Many of the residents cannot drink alcohol due to their

medications. We did not serve more than ten or fifteen drinks. The wait staff did a poor job of

“selling” the drink and failed to mention that we were featuring a drink. We had great

decorations on the tables, buffet line, and some hanging up, as well as being dressed up. Many

people feel that we did not have enough decorations. I would suggest for future interns to get

as crazy and flamboyant as possible. Big, loud and colorful decorations would work the best. I

would have done something differently in regards to the marketing part. Maybe we should

have got out to the residents more and spent less time working in the kitchen. When making

the posters, clear descriptions of the menu would have been helpful. Many residents were

confused about our menu because it did not fully describe the items.

My time and effort spent on this theme meal was well spent. It was such a relief to have

residents show up at our meal and enjoy themselves. While talking to the residents, it was clear

they loved our theme and liked the food. This was such a practical experience in the world of

food service. I think it has given me much insight into what it takes to be a successful food

operation. I’m thankful for the opportunity to host such a great theme meal.

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Cindy’s Reflection

Overall working at Riderwood and completing the theme meal with the help of the

Seasons staff has been a positive experience. Working as the last group of interns rotating

through Riderwood Clayton and I knew we had to raise the bar even higher. Planning,

marketing, and preparing for the theme meal proved to be intense. I have never done anything

quite like this before so asking questions, getting feedback, and investigating what was done

before from past interns was key to progress and success of the theme meal.

Overall I am very pleased with how the Triple Crown theme turned out. Not only was it

exciting, but it was something that the residents never saw before, and they surely made a

point to mention that! Most importantly, the food turned out excellent thanks to Chef Marta,

and Olga who did the cooking in the back of the house on the day of the meal. We did face

some challenges hosting our theme meal in the pub such as residents could not use their meal

of the day for our theme meal. Looking back on this now, we should have pushed even harder

with marketing. Marketing is just as important as the menu and how the food tastes. Future

interns need to realize how important marketing is for the theme meal. Future interns need to

be out in the dining rooms hosting at least once each week, and putting a face to their theme

meals. As well as be advertising that you are UMD interns on as many flyers as possible,

because residents love that. With this theme meal, as an intern you are the sales person, you

are the person creating the marketing, you are the chef, and you are your own manager. Each

role is vitally important to your success of the theme meal.

Again, I have had such a positive experience working at Riderwood and completing the

theme meal. I have learned a great deal from this experience, and am very appreciative to the

Seasons staff that has helped me along the way. This wasn’t an easy task in any means, it was a

challenge, but I feel that I successfully completed this challenge to the best of my abilities, and

most importantly learned from setbacks along the way. Thank You Riderwood for this

experience, and Thank You Seasons for all your help along the way!

*Cindy Francis

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Thank YOU!!!

We want to thank all of the Riderwood staff that has made a difference along the way.

Without your help, guidance and assistance, it wouldn’t have been possible.

A huge thanks goes out to the Seasons kitchen. What a great bunch of people. They took

us in like we were family. They showed us around the kitchen and taught us how to cook

for a large group of residents. We are so thankful to have worked with you. After being

in a few other kitchens on campus, Seasons is definitely the best kitchen on campus. It

was such a pleasure working with Chef Marta, Cheryl, Millie, Olga, Xiomara, Shelly,

Austin, Lawrentine, Delmi, Jahhron, Matt and John!

An Extra thanks goes out to Chef Marta, Olga and John for helping us so much during

the theme meal. Without them, our event wouldn’t have been possible.

We would also like to especially thank the Riderwood administrative staff. Chef Victor,

Magdy and their staff made us feel welcome and answered any question we might have

had. It was great to know that a solution to our problem was only a short walk down the

hall. Thank you.

Thank you all very much for your support and patience! We have learned and gained so

much!

Thanks again,

Clayton and Cindy

29

Appendix I

30

31

Appendix II

You’re Invited to our…

Triple Crown Event

Friday May 29th

Located at Wye Oak Pub

11:00 AM- 2:00 PM

Come wearing your Derby style hat, or bet to win, with our raffle.

The drink special will feature a Black Eyed SusaBlack Eyed SusaBlack Eyed SusaBlack Eyed Susan Cocktailn Cocktailn Cocktailn Cocktail.

32

Belmont Steak with Red Wine Sauce

Flat iron steaks marinated in red wine and grilled to perfection, a sure winner!

Kentucky Hot

Brown Sliced turkey breast topped with creamy alfredo sauce a slice of bacon and sprinkled with parmesan on top of grilled panini bread. A Kentucky Derby tradition!

Old Clubhouse Chicken

Crunchy skewered chicken strips battered with a hint of Old Bay and served with a side of creamy dill lemon dip.

Secretariat Salad

Refreshing Triple Crown winning salad with fresh cut tomatoes, cucumbers, bell peppers, kalamata olives, and feta cheese topped with red wine vinaigrette.

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Owner’s Box Asparagus

Grilled jumbo asparagus marinated in a balsamic vinaigrette.

Roasted Fennel Sweet Potatoes

Julienned sweet potatoes and fennel layered in a casserole and spiced with mace, nutmeg and brown sugar.

Bet To Win Ravioli

Four cheese stuffed pasta covered

in a pesto sauce drizzled with a

sun-dried tomato garnish.

Cheese Garlic Grits

A Kentucky favorite! Creamy southern grits, spiced up with fresh garlic.

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Thorough-Bread

Honey wheat rolls drizzled with a maple walnut glaze.

Triple Crown Pie

This Triple Crown Winning Pecan

Pie is drizzled with a delightful

bourbon chocolate glaze.

35

Triple Crown Lunch

Belmont Steak with Red Wine Sauce

Flat iron steaks marinated in red wine and grilled to perfection, a sure winner!

Kentucky Hot Brown

Sliced turkey breast topped with creamy alfredo sauce a slice of bacon and

sprinkled with parmesan on top of grilled panini bread. A Kentucky Derby

tradition!

Old Clubhouse Chicken

Crunchy skewered chicken strips battered with a hint of Old Bay and served

with a side of creamy dill lemon dip.

Secretariat Salad

Refreshing Triple Crown winning salad with fresh cut tomatoes, cucumbers,

bell peppers, kalamata olives, and feta cheese topped with red wine vinaigrette.

Owner’s Box Asparagus

Grilled jumbo asparagus marinated in a balsamic vinaigrette.

Roasted Fennel Sweet Potatoes

Julienned sweet potatoes and fennel layered in a casserole and spiced with

mace, nutmeg and brown sugar.

Bet To Win Ravioli

Four cheese stuffed pasta covered in a pesto sauce drizzled with a sun-dried

tomato garnish.

Cheese Garlic Grits

A Kentucky favorite! Creamy southern grits, spiced up with fresh garlic.

Thorough-Bread

Honey wheat rolls drizzled with a maple walnut glaze.

Triple Crown Pie

This Triple Crown Winning Pecan Pie is drizzled with a delightful bourbon

chocolate glaze

36

Additional Projects

37

Nutrient Analysis

Recipe Calories Fat Protein Carbohydrate

Belmont Steak

with Red Wine

Sauce

680 45g 41g 7g

Old Clubhouse

Chicken

220 4g 28g 14g

Lemon Dill Dip 140 10g 3g 7g

Four Cheese

Ravioli

350 27g 10g 16g

Kentucky Hot

Brown

360 21g 16g 23

Secretariat

Salad

300 23g 8g 17g

Thorough

Bread

140 2g 4g 28g

Cheese Garlic

Grits

340 29g 13g 5g

Pan Roasted

Sweet Potatoes

with Fennel

250 5g 4g 50g

Owner’s Box

Asparagus

30 2.5g 0g 1g

Triple Crown

Pie

620 29g 8g 85g

Food Processor was utilized to compile nutrient analysis data