| Amount | Ingredient |
| 1/2 Cup | annatto paste |
| 12 Each | banana leaves, toasted and trimmed into 12 (8-inch) squares |
| 2 Each | bay leaves |
| 1/4 Teaspoon | black pepper |
| 9 Pounds | button mushrooms, cleaned and sliced |
| 1 Cup | carrot, peeled, julienned thin |
| 2 Each | chipolte peppers |
| 4 Ounces | clarified unsalted butter |
| 3 Cups | diced roasted tomatoes, canned |
| 6 Quarts | dry white wine |
| As needed | egg wash |
| As needed | fine bread crumbs |
| As needed | flour |
| 1/2 Cup | fresh cilantro, chopped |
| 1 Cup | fresh parsley, stemmed and chopped |
| 1 Cup | fresh rosemary, stemmed and chopped |
| 1 Cup | fresh thyme, stemmed and chopped |
| 1/4 Cup | freshly squeezed lime juice |
| 1/3 Cup | garlic, sliced |
| 2 Cups | Granny Smith apples, julienned thin |
| 1/2 cup | green onions, sliced |
| 1/2 Cup | green onions, sliced |
| 2 Cups | jicama, peeled, julienned thin |
| As needed | lemon wedges |
| 2 Medium | lemons |
| 1-1/2 Quarts | orange juice |
| 9 Pounds | oyster mushrooms, cleaned and sliced |
| As needed | Parmesan cheese, grated |
| 1 Large | red onion, cut into 1/4-inch thick rings |
| 2 Cups | rice vinegar |
| 1 Teaspoon | salt |
| To Taste | salt and black pepper |
| To taste | salt and freshly ground black pepper |
| To Taste | salt and freshly ground black pepper |
| 9 Pounds | shiitake mushrooms, cleaned and sliced |
| 1/4 Cup | sugar |
| 42 Pounds | TURKEY COMBO ROAST, cooked and sliced 1-inch thick |
| 4 Ounces | TURKEY CUTLET |
| 2-1/4 Pounds | TURKEY THIGHS, boneless and skinless |
| 6 Pounds | unsalted butter |