Kitchen Production Manual

Ingredients & Sources

Tuesday — Quick-Pickled Red Onions & Cucumber (~20 min, holds 2 weeks)

1. Slice 2 medium red onions and 2 English cucumbers paper-thin on a mandoline.
2. Combine 1 cup white vinegar + 1 cup water + 2 tbsp sugar + 1 tbsp salt in a saucepan. Heat on induction until sugar dissolves.
3. Pour hot brine over onions in a quart jar; pour cooled brine over cucumbers in a separate jar (cucumbers stay crisp with cool brine).
4. Refrigerate 24 hours before service. Both hold 14 days.

Tuesday — Whipped Dill Cream Cheese (~10 min, 5 days fresh)

1. Pull 2 lbs cream cheese to room temp 1 hour ahead.
2. In Robot Coupe: blend cream cheese + 1/4 cup fresh chopped dill + 2 tbsp lemon juice + 1 tsp white pepper + 1/2 tsp salt for 60 seconds until light and fluffy.
3. Transfer to piping bag (saves portioning time during brunch service); refrigerate.

Saturday afternoon — Smoked Salmon Portioning (~20 min)

1. Receive smoked salmon order from Locals Seafood or pull frozen package.
2. If frozen, thaw overnight in reach-in (Friday → Saturday).
3. Slice or arrange into 3-oz portions on individual deli paper sheets. Stack in a 2-qt Cambro.
4. Label with date; holds 7 days refrigerated, but should be used within 3 days for best quality.

Sunday — To order (~3 min)

1. Split 1 everything bagel; toast in conveyor toaster (~30 sec).
2. Pipe whipped dill cream cheese onto each bagel half (~1 oz per half).
3. Top each half with 1.5 oz smoked salmon, draped in folds.
4. Garnish with 1 tbsp capers, a few pickled red onion slices, and 3–4 cucumber slices.
5. Finish with fresh dill sprigs and freshly cracked black pepper.
6. Plate with both halves slightly overlapping; lemon wedge on the side.

Tuesday — Three Cream Cheese Variations (~30 min)

1. Make 3 lbs of plain whipped cream cheese (Robot Coupe, see Bagels & Lox recipe — omit dill).
2. Divide into thirds: 1 lb plain, 1 lb scallion (add 1/2 cup chopped scallions, 1 tsp white pepper), 1 lb honey-walnut (add 3 tbsp honey, 1/2 cup toasted chopped walnuts).
3. Each variant goes into its own piping bag, labeled.

Sunday — To order (~2 min)

1. Toast bagel of guest’s choice in conveyor toaster.
2. Pipe selected cream cheese on both halves (~1 oz per half).
3. Plate with a small handful of fresh fruit (~3 oz of berries or melon).
4. Garnish bagel with cracked pepper or sea salt.

Tuesday — Lemon Crème Fraîche (~5 min, 14 days fresh)

1. Combine 2 cups crème fraîche + zest of 2 lemons + 1 tsp white pepper + 1/2 tsp salt in a small bowl.
2. Whisk gently to incorporate; do not over-mix (will break).
3. Transfer to a 1-qt Cambro and into the reach-in. Holds 14 days.

Sunday — To order (~3 min)

1. Toast 2 thick slices sourdough in conveyor toaster (slightly slower setting than bagels).
2. Spread 1 tbsp lemon crème fraîche on each toast slice.
3. Drape 1.25 oz smoked salmon over each toast in soft folds.
4. Scatter capers (1 tsp), pickled red onion (4–5 slices), fresh dill, and microgreens.
5. Plate both tartines side by side; lemon wedge between them.
6. Finish with cracked pepper and a tiny drizzle of good olive oil.

Tuesday — Toasted Sesame Seeds (~10 min, 30 days fresh)

1. Spread 1 cup raw sesame seeds on dry pan; toast on induction at level 4 for 5–7 min, stirring constantly.
2. Cool, transfer to small jar; store at room temp.

Saturday — Pickled Radish (~15 min, 14 days fresh)

1. Slice 1 lb watermelon or red radishes paper-thin.
2. Use same vinegar brine as red onion (Bagels & Lox prep).
3. Refrigerate 24 hours before service.

Sunday — To order (~4 min)

1. Toast 1 thick slice sourdough in conveyor toaster (medium-dark).
2. Halve and pit 1 avocado; scoop into a small bowl. Smash with a fork — leave some texture, do not purée.
3. Add a squeeze of lemon, a pinch of salt; mix briefly.
4. Spread smashed avocado generously on toast (covering edge to edge).
5. Drizzle 1 tsp chili crisp in a swirl pattern.
6. Sprinkle toasted sesame seeds across the top.
7. Tuck pickled radish slices and microgreens at one corner.
8. Finish with Maldon salt, cracked pepper, and a lemon wedge on the plate.

Tuesday — Slice Turkey & Brie (~15 min)

1. Slice 2 lbs roast turkey breast on a slicer (or by hand if no slicer) into 1/8″ slices.
2. Layer between deli paper sheets in a 4-qt Cambro.
3. Slice brie into 1/4″ thick wedges from a single wheel; layer in deli paper.
4. Both into the reach-in; label with 5-day pull date.

Sunday — To order (~5 min)

1. Split croissant horizontally; warm both halves in convection oven at 300°F for 90 seconds.
2. Spread 1 tsp fig jam on bottom half.
3. Layer 3 oz turkey in folds, then 1.5 oz brie in slices, then a small handful of arugula.
4. Top with the upper half of croissant.
5. Press in panini press at 350°F for 90 seconds — just enough to warm and slightly melt the brie.
6. Cut diagonally; plate with a small handful of fresh fruit or pickled vegetables on the side.

Sunday — To order (~5 min)

1. Split croissant; warm both halves in convection oven at 300°F for 90 seconds.
2. Drizzle 1/2 tsp honey on bottom half.
3. Layer 2 oz prosciutto in soft folds, 1 oz sliced brie, and a small handful of arugula.
4. Top with upper half.
5. Press in panini at 350°F for 60 seconds — shorter than turkey version because prosciutto is thinner and brie melts faster.
6. Cut diagonally; plate with fruit or vegetables.

Sunday morning — Fresh Fruit Cut (~20 min before service)

1. Cut seasonal fruit fresh: strawberries halved, melon cubed, grapes off the stem, fig quarters.
2. Mix in a 4-qt Cambro; refrigerate.
3. Holds 24 hours but quality drops fast — only cut what Sunday will sell.

Sunday — To order (~5 min)

1. Pull a small wedge of brie (1 oz); warm in convection oven at 350°F for 4 min until just softening.
2. While brie warms: plate 1.5 oz of the other two cheeses (one semi-firm, one aged) on a 10″ round wooden board.
3. Add small ramekin of fig jam, a few marcona almonds in a cluster.
4. Pull warm brie; add to board near the other cheeses.
5. Add fresh fruit in clusters (different fruits in different spots, not mixed).
6. Plate 6 grilled baguette slices alongside in a small basket.
7. Garnish with fresh herb sprig.

Tuesday — House Granola (~75 min, 14 days fresh)

1. Combine 4 cups rolled oats, 1 cup chopped almonds, 1 cup chopped pecans, 1/2 cup pumpkin seeds, 1/2 cup unsweetened coconut flakes, 1 tsp cinnamon, 1/2 tsp salt in large bowl.
2. In a separate bowl, whisk 1/2 cup honey + 1/3 cup olive oil + 1 tsp vanilla.
3. Pour wet over dry; toss thoroughly to coat.
4. Spread evenly on parchment-lined half-sheet pan.
5. Bake in convection oven at 300°F for 35–40 min, stirring every 12 min for even color.
6. Cool completely on the sheet (granola crisps as it cools).
7. Add 1/2 cup dried cranberries or chopped dried apricots after cooling.
8. Store in airtight container at room temp.

Sunday — To order (~3 min)

1. In an 8-oz glass parfait cup or short tumbler: layer 3 oz Greek yogurt at bottom.
2. Add 1 oz granola in a layer.
3. Add 1 oz fresh fruit in a layer.
4. Repeat: 3 oz yogurt, 0.5 oz granola, 1 oz fruit on top.
5. Drizzle 1 tsp honey across the top.
6. Garnish with a sprig of fresh mint.

Sunday — To order (~5 min)

1. Slice brioche into 1/2″ thick slices (2 per order) OR split a small brioche roll horizontally.
2. Spread butter lightly on both cut sides.
3. Place 0.5 oz chopped house dark chocolate on the bottom slice/half.
4. Top with second slice/half (sandwich style).
5. Press in panini at 350°F for 90 seconds — chocolate melts, brioche toasts golden.
6. Cut diagonally.
7. Plate; dust with powdered sugar through a small fine-mesh sieve.
8. Optional: small pour of warm chocolate sauce on the side (induction, ~30 sec to warm).

Saturday afternoon — Pre-dip Strawberries (~30 min for 24 berries)

1. Wash and dry strawberries thoroughly. Remove any with bruises. Strawberries MUST be completely dry — water seizes chocolate.
2. Coordinate with Chocolate Production Lead: they temper a small batch of dark and milk chocolate Saturday afternoon.
3. Holding each strawberry by the stem, dip into tempered dark chocolate, leaving the top 1/3 exposed.
4. Place dipped berry on parchment-lined sheet.
5. Drizzle milk chocolate across the dark in thin ribbon for visual contrast.
6. Refrigerate sheet for 30 min until set.
7. Transfer set strawberries to a 2-qt Cambro lined with parchment; refrigerate. Holds 24 hours.

Sunday — To order (~2 min)

1. Place 3 dipped strawberries on a small slate plate or wood plate.
2. Drizzle a small amount of cacao oil around them.
3. Optional garnish: gold leaf, mint sprig, or a single fresh raspberry.