Amount	Ingredient
1 Cup	amber beer
20 Wedges	Asiago cheese focaccia, split
9 Pounds	button mushrooms, cleaned and sliced
4 Ounces	California ripe olives, whole, pitted, drained
2 Tablespoons	chopped dill
1/4 Teaspoon	coarsely ground black pepper
2 Teaspoons	Dijon mustard
6 Quarts	dry white wine
1 Pound	field greens, washed, dried and chilled
1 Cup	fresh parsley, stemmed and chopped
1 Cup	fresh rosemary, stemmed and chopped
As needed	fresh thyme sprigs
1/3 Cup	fresh thyme, chopped
1 Cup	fresh thyme, stemmed and chopped
As needed	freshly cracked black pepper
1/3 Cup	garlic, sliced
2 Tablespoons	ground coriander
1 Tablespoon	ground cumin
2-1/2 Cups	heavy mayonnaise
1/2 Teaspoon	kosher salt
2 Tablespoons	kosher salt
3 Medium	limes, juiced
4-1/2 Pounds	mushroom pasta, cooked and drained
1 Teaspoon	olive oil
1/2 Cup	olive oil
9 Pounds	oyster mushrooms, cleaned and sliced
As needed	Parmesan cheese, grated
2-1/2 Quarts	port wine
1/3 Cup	pureed chipolte in adobo sauce
3/4 Pound	red skinned new potatoes, quartered
4-1/2 Pounds	root vegetables, roasted
To taste	salt and freshly ground black pepper
3/4 Pound	savoy cabbage, shredded
9 Pounds	shiitake mushrooms, cleaned and sliced
5 Pounds	SMOKED TURKEY BREAST, sliced thin
1 Pound	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
2 Tablespoons	sugar
2 Large	sweet onions, sliced very thin
36 Slices	TURKEY BACON, blanched
42 Pounds	TURKEY COMBO ROAST, cooked and sliced 1-inch thick
36 3 to 4 Ounce	TURKEY TENDERLOIN MEDALLIONS, pounded to an even thickness
6 Pounds	unsalted butter
1 Tablespoon	white pepper
1/2 Pound	yellow onion, thinly sliced