Noodles, Woks Flashcards
Fettuccine Alfredo
BEGINNER LEVEL: THE THINGS EVERYONE NEEDS TO KNOW
Key ingredients: Fettuccine noodles, parmesan cream sauce, parmesan cheese, cracked black pepper.
Presentation upon delivery to the guest: Fettuccine alfredo with parmesan cream sauce.
Red flag: Vegetable stock – sauce is vegetarian.
Add-ons: Add on prawns or chicken. This item is vegetarian.
Preset required: Soup spoon.
Bill time: 4 minutes.
EXPERT LEVEL: EXCEEDING THE GUEST’S EXPECTATIONS
Parmesan Cream Sauce Ingredients: Whipping cream, vegetable stock, garlic, parmesan cheese, salt
Chicken + Field Mushroom Fettucine
BEGINNER LEVEL: THE THINGS EVERYONE NEEDS TO KNOW
Key ingredients: Grilled brined chicken, roasted mushrooms, spinach, parmesan cream sauce, lemon oil, herbed bread crumbs.
Presentation upon delivery to the guest: Chicken and mushroom fettuccini with house made parmesan cream sauce.
Red flag: Vegetable stock – sauce is vegetarian.
Add-ons: Substitute prawns for chicken. Can order without chicken for a vegetarian option.
Preset required: Soup spoon.
Bill time: 6 minutes.
EXPERT LEVEL: EXCEEDING THE GUEST’S EXPECTATIONS
Parmesan Cream Sauce Ingredients: Whipping cream, vegetable stock, garlic, parmesan cheese, salt
Field Mushrooms Ingredients: Oyster mushrooms, button mushrooms, crimini mushrooms, olive oil, salt and pepper
Herbed Bread Crumbs Ingredients: Panko, red chili flakes, parsley, garlic, olive oil
Chicken Brine Ingredients: Parsley, garlic, peppercorns, thyme, bay leaves, lemon, honey, salt
Hunan Kung Pao
BEGINNER LEVEL: THE THINGS EVERYONE NEEDS TO KNOW
Key ingredients: Carrots, celery, red onions, red pepper, baby bok choy, farkay noodles, hunan (ginger garlic soy flavours) sauce, vegetable stock, peanuts.
Choose spice level by adding hunan peppers to your dish – maximum of three is Earls’ advice.
Presentation upon delivery to the guest: Szechuan inspiredHunan kung pao customized to your own spice level with hunan peppers.
Red flag: Peanuts, sauce is vegetarian. This item can be prepared vegetarian.
Add-ons: Add on pan-fried chicken, sautéed prawns, or tofu.
Preset required: Chopsticks.
Bill time: 7 – 8 minutes. 8 minutes with chicken, 7 minutes with prawns.
EXPERT LEVEL: EXCEEDING THE GUEST’S EXPECTATIONS
Hunan Sauce Ingredients: Ginger, garlic, soy sauce, kecap bango, sesame oil, rice vinegar
TABLE TALK
This dish was inspired by Henry Chung’s Hunan Restaurant in San Francisco. It took several years to develop but has become a signature dish on Earls menu. We cook this dish authentically in a wok that is carefully seasoned to develop a Patina, a bluish black finish developed by intensely heating, salt scrubbing and oiling to create a natural non-stick surface the way ancient artisans did. This dish has multiple layered flavours and textures, sweet, salty, spicy, smoky, crunchy, tender and crisp.
Mediterranean Linguine
BEGINNER LEVEL: THE THINGS EVERYONE NEEDS TO KNOW
Key ingredients: Linguini noodles, olives, grape tomatoes, marinated roasted red peppers, garlic, dry red chili flakes, vegetable stock, olive oil sauce, feta cheese, basil, parmesan cheese.
Presentation upon delivery to the guest: Mediterranean linguini with house made olive oil tomato sauce.
Red flag: Vegetable stock – sauce is vegetarian, red chili flakes (spicy), salty.
Add-ons: Add on prawns or grilled chicken.
Preset required: Soup spoon.
Bill time: 6 minutes.
EXPERT LEVEL: EXCEEDING THE GUEST’S EXPECTATIONS
Mediterranean Tomato Sauce Ingredients: Lemon zest, sherry vinegar, olive oil, dry red chili flakes, pizza sauce, red chili flakes, San Marzano tomato sauce, salt and pepper
Roasted Red Pepper Marinade Ingredients: Confit garlic, balsamic vinegar, vegetable oil, olive oil, salt and pepper,
Thai Vegetable Bowl
BEGINNER LEVEL: THE THINGS EVERYONE NEEDS TO KNOW
Key ingredients: Toasted quinoa, tofu, vegetables, roasted peanuts, crispy onions, thai coconut and lemongrass broth.
Presentation upon delivery to the guest: Quinoa vegetable bowl with coconut lemongrass sauce.
Red flag: Peanuts. This item is vegetarian and can be gluten friendly by omitting crispy onions.
Add-ons: Substitute tofu with chicken or prawns for an additional cost.
Preset required: Chopsticks, the server pours half of the sauce in the bowl at the table.
Bill time: 6 minutes.
EXPERT LEVEL: EXCEEDING THE GUEST’S EXPECTATIONS
Bowl Ingredients: Tofu, cauliflower, oyster mushrooms, snap peas, gai lan, edamame, garlic sprouts, fried eggplant, green onion, garlic, thai basil leaves
Coconut Lemongrass Broth Ingredients: Vegetable oil, cumin seed, white onion, garlic, ginger, lemongrass, cardamom pods, birds eye chilies, coconut milk, sriracha sauce, kaffir lime leaves, sesame oil, cornstarch, lime juice, white sugar, basil, salt
Toasted Quinoa Ingredients: White quinoa, shallots, ginger, lemongrass, kaffir lime leaves, sesame seed oil, salt, vegetable oil
Jeera Chicken Curry
BEGINNER LEVEL: THE THINGS EVERYONE NEEDS TO KNOW
Key ingredients: Jeera sauce with a blend of cumin, cardamom, chicken tenders, basmati rice, naan bread.
Presentation upon delivery to the guest: Spicy, authentic jeera chicken curry.
Red flag: Spicy.
Preset required: Soup spoon.
Bill time: 5 minutes.
EXPERT LEVEL: EXCEEDING THE GUEST’S EXPECTATIONS
Jeera Chicken Curry Sauce Ingredients: White onion, ginger, garlic, chicken stock, vegetable oil, tomato paste, paprika, ground turmeric, garam masala, red chili flakes, whipping cream, cumin seeds, bay leaves
Basmati Rice Spice Blend Ingredients: Fennel seeds, coriander seeds, whole cloves, cardamom seeds, black peppercorns,
Thai Basmati Rice Ingredients: Spice blend (above), lemongrass, ginger, kaffir lime leaves, basmati rice
TABLE TALK
This recipe was created for Earls by an East Indian women who runs a successful Indian restaurant in Vancouver, British Columbia. The secret to this curry is the use of the freshest spices. The key blend is called Garam Masala which has eight different toasted spices including green cardamom, black cardamom, bay leaves, cloves, cinnamon sticks, black peppercorns, whole cumin seeds and whole coriander seeds.
