Amount	Ingredient
As needed	all purpose flour
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
5 Ounces	clarified unsalted butter
1-1/2 Teaspoons	cold water
3 Cups	diced roasted tomatoes, canned
3 Tablespoons	dry white wine
6 Quarts	dry white wine
As needed	egg wash
3 Large	egg yolks
As needed	fine bread crumbs
As needed	flour
20 Medium	fresh asparagus spears, steamed, shocked and cut into pieces
1/2 Cup	fresh cilantro, chopped
1/3-Pound	fresh crabmeat, picked over to remove shells
1 Cup	fresh parsley, stemmed and chopped
1 Cup	fresh rosemary, stemmed and chopped
6 Sprigs	fresh tarragon, leaves removed and reserved
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
To taste	salt and ground white pepper
1 Medium	shallot, minced
9 Pounds	shiitake mushrooms, cleaned and sliced
1/4 Cup	sugar
3 Tablespoons	tarragon vinegar
42 Pounds	TURKEY COMBO ROAST, cooked and sliced 1-inch thick
4 Ounces	TURKEY CUTLET
5 4-Ounce	TURKEY CUTLETS
2-1/4 Pounds	TURKEY THIGHS, boneless and skinless
6 Pounds	unsalted butter
1/2 Cup	warm (not hot) clarified unsalted butter
8	White peppercorns, lightly crushed