Moving Swiftly
Fall Food
Service Steps
Pastry
Steak Stuff
100

The allergies for blue cheese crust.  

What are Gluten, Dairy and Mustard

100

Fermented component in pierogis. 

What is pea saurkraut? 

100

Who delivers gluten free bread to the table

What is the captain 

100

The type of flour used to make macarons.

Almond flour.

100

How long are the ribeye's dry aged for

what is 50 days

200

Also known as New Mexico Chili

What is hatch chili? 

200

The glaze for fall vegetables on the chicken dish. 

What is cider and butter?

200

Producer of current Zinfandel by the glass. 

Who is Old Ghost by Klinker Brick? 

200

Three allergens in the Apple Tarte Tatain

Orchard fruit, nuts, gluten. (Also accepted: eggs and dairy)

200

The temperature we recommend for a steak cut from the tenderloin. 

What is Medium rare?

300

Executive sous chef of Swift and Sons. 

Who is Mike Gorman? 

300

Pommes puree was made popular by this chef. 

Who is Joel Robuchon?

300

The person who gets right of way in the dining room. 

Who is the guest?

300

The filling of the hand pies on the trolley.

Cherry compote.

300

The weight of the filet in the beef wellington

What is 10 ounces


400

The soy component in the green bean side. 

What is miso? 

400

The beefy counterpart to the lamb "shoulder oyster."

What is flatiron? 

400

Current BTG pour size. 

What is 5oz? 

400

The type of dough used for St. Honore.

Inverted puff pastry.

400

The 3 components in the dry aged burger 

What is A5 fat, Aussie ribeye trim, and dry aged chuck. 

500

Components of the blue cheese dressing on the wedge salad. 

What is blue cheese spread, creme fraiche, sour cream, heavy cream and GELATIN!

500

Vegetable that is part of the dandelion family. 

What is salsify?

500

The region our Nebbiolo by the glass is from. 

Where is Langhe, Piedmont? 

500

The component of the birthday entrement that contains pork gelatin.

The glaze.
500

The temperature we recommend for steaks cut from the longissimus dorsi. 

What is Medium?

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