Amount	Ingredient
1 Quart	all-purpose flour
4 Each	avocados, seeded, peeled and cut into eighths, lengthwise
3 Cups	barbecue sauce
3	bay leaves
30 Medium	Belgian endive leaves
1 Cup	Belgian endive, julienned
1 Teaspoon	black pepper
2 Tablespoons	black peppercorns
1/4 Cup	blackened seasonings
3	carrots, rinsed
3 Sticks	celery, rinsed
3 Ounces	chicory frisse
2-1/2 Tablespoons	chili powder
1/2 Cup	chopped fresh cilantro
1/4 Cup	cider vinegar
As needed	cilantro leaves for garnish
1 Cup	cilantro leaves, washed, dried and chopped
1 Quart	cilantro leaves, washed, dried and packed
2 Cups	coconut milk
3-1/2 Cups	coconut milk
1 No. 10 can	cooked black beans, rinsed and drained
8 Ounces	cooked rice vermicelli
3 Quarts	corn niblets
1 Tablespoon	cracked black pepper
1 Teaspoon	crushed red pepper flakes
4 Ounces	crystallized ginger, chopped
2-1/2 Tablespoons	cumin
2 Tablespoons	cumin seeds
1/2 Cup	curry powder
1 Cup	dry roasted salted peanuts
1 Ounce	dry sherry
2 Teaspoons	extra virgin olive oil
1/2 Cup	fish sauce
1 Teaspoon	fresh basil, chiffonade
2 Cups	fresh cilantro, chopped
8 Ounces	fresh gingerroot, peeled and grated
1/4 Cup	fresh gingerroot, peeled and grated
2 Cups	fresh orange juice
1/2 Cup	fresh orange juice
2 Each	fresh red bell peppers, seeded and julienned
2 Each	fresh red papayas, ripe
1 Cup	freshly squeezed lime juice
1/4 Cup	freshly squeezed lime juice
5 Pounds	frozen diced red potatoes
8 Cloves	garlic
8 Cloves	garlic, minced
1/3 Cup	garlic, minced
8 Cloves	garlic, peeled and minced
12 Ounces	Gorgonzola, DIVIDED
1 Pound	guacamole
2 Ounces	heavy cream
2 Cups	hoisin sauce
1 Cup	honey
1 Tablespoon	honey
16 12-inch	honey wheat tortilla shells
As needed	hot oil for stir-fry
1Teaspoon	hot pepper sauce
12	Kaiser rolls, split
2 Cups	ketchup
To Taste	kosher salt and cracked black pepper
4 Pounds	LEAN GROUND TURKEY
12 Leaves	lettuce
As needed	lime wedges for garnish
2 Tablespoons	liquid smoke
2 Tablespoons	minced fresh garlic
1/2 Cup	minced lemongrass
2 Large	Navel oranges, segmented
1 Cup	olive oil
12 Ounces	olive oil
1 Cup	onions, diced
1-1/2 Quarts	onions, peeled and 3/8-inch dice
1/4 Bunch	parsley, rinsed
12 Ounces	pickled ginger, made into 36 rosettes
2 Pounds	poblano peppers, seeded and 3/8-inch dice
4 Cups	prepared BBQ sauce
8 Ounces	prepared honey mustard
1-1/3 Cup	quick cooking oats
2 Heads	red leaf lettuce
1/2 Cup	red onion, julienned
4 Ounces	red onion, thinly sliced
2 Medium	red onions, julienned
1 Teaspoon	red pepper flakes
18 Sheets (8-inch rounds)	rice paper
8	ripe tomatoes, thinly sliced
3 Quarts	Roma tomatoes, diced
1/2 Cup	sake
3 Cups	salsa verde
3 Tablespoons	salt
3/4 Cup	scallions, rough chop
As needed	scallions, thin sliced
2 Each	seedless cucumbers, peeled and cut into 1/4-inch by 4-inch strips
15 Jumbo	seedless red grapes, halved
4 Ounces	sesame oil
1 Teaspoon	shallots, minced
1 Pound	SMOKED TURKEY BREAST, julienned
15 Pounds	SMOKED TURKEY DRUMSTICKS, OR 10 POUNDS SMOKED TURKEY THIGHS
2 Cups	smooth peanut butter
6 Pounds	soba noodles, dry
As needed	sour cream, thinned
2 Cups	soy
1/4 Cup	soy sauce
4 Ounces	soy sauce
2 Ounces	spicy daikon radish sprouts
30	sugar toasted walnut halves
1/2 Cup	sweet Indonesian soy sauce with anise (kecap manis)
5 Pounds	sweet potatoes, peeled and 3/8-inch dice
3/4 Cup	turkey base
7 Pounds	TURKEY BREAST
6 Pounds	TURKEY CUTLETS, cut into 1/2-inch strips
2-1/4 Pounds	TURKEY THIGHS, skin and bones removed
1 Pound	unsalted butter
4-1/2 Gallons	water
1/2 Cup	white wine vinegar
As needed	wood chips, soaked in bourbon for 24 hours
1/4 Cup	Worcestershire sauce