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RESENTATIONSempio Food Services Los Olivos


EMONSTRATIONMenu Prepared by Culinary Institute of California ULTURE AND - 2 -x000f appOesx000f cKLOL poZderx000f fLsK sa Sauce 1 KLm cKL Base Sauce 2 KLm cKL BaseSauce 3 red cKLOL sauce Mi

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Document on Subject : "RESENTATIONSempio Food Services Los Olivos"— Transcript:

1 RESENTATIONSempio Food Services & Los Ol
RESENTATIONSempio Food Services & Los Olivos EMONSTRATIONMenu Prepared by Culinary Institute of California ULTURE AND - 2 - appOes cKLOL poZder fLsK sa Sauce #1 KLm cKL Base. Sauce #2 KLm cKL Base.Sauce #3 red cKLOL sauce Mildly spicy Radish KongnamulDubu-miyeok-saeng-chae ( tofu with sweet salad ). Sauce #5 bean past dressLnJHwang-po-mukSauce #6 seasoned so\ sauceDotori-muk - Acorn starch jello.Sauce #6 seasoned so\ sauce Kimbap (Korean roll) - Sauce #3 spLce so\ sauce Ssambap (green leaf wrap) - Rice, fermented bean paste wrapped in a green ULTURE AND - 3 - 13) Dubu doen-jang-guk (tofu bean soup) hot soup dish Sauce #  bean pest s

2 auceSauce # 9 KLm cKL saucefermented bea
auceSauce # 9 KLm cKL saucefermented bean sauce. Jeon –You- hwa ( pan fried young pumpkin) Pan FrLed \ounJ pumpNLn seasoned veJetabOes yachae twigim (deep fried vegetable tempura) broccoli, potato, sweet potato, seasoned ZLtK JarOLc Jreen ***to be served in the Mongolian Barbecue section ***Need the deep fryerSauce #6 season Deep fried tofu tempura broccoli, potato, sweet potato, , fresh seasoned ZLtK JarOLc Jreen ***to be served in the Mongolian Barbecue section ***Need the deep fryerSauce #10 seasonjab chae ( sweet potato noodle) noodOe ZLtK musKroom carrot onLon cucumber spLnacK Sauce# 11 Mab Sauce# 06 Sa

3 m Pyo bulgogi Bibimbap (rLce v
m Pyo bulgogi Bibimbap (rLce veJetabOes Kot cKLOL paste ZLtK sesame oLO ULTURE AND - 4 -BoZO of rLce topped ZLtK sautéed be Kot cKLOL paste ZLtK sesameSKLLtaNe musKrooms cucumbers Sauce# 12 Kot cKLOL bLbLmbap Chuncheon mak-guk-su Chuncheon City BucNZKeat noodOe BoLOed BucNZKeat noodOe ZLtK vLneJar. Sauce # 13 noodOes sauce Mae-jak-gwa FrLed seasoned ZKeat fOour Z FrLed sZeet potato ZLtK maOt s\rup. Sauce#15 sempLo maOt s\rup berries flavor. Sempio black rice vinegar *Menu subject to change Myung LeeIron Chef (Japan) ChallengerZavalzaLos OlivosExecutive ChefMeet The Chefs Meet The Chefs President of the Culinary Ins

4 titute of California (CIC) 1. Ba chu Kim
titute of California (CIC) 1. Ba chu Kim chi (cabbage Kim chi) - Korean fermented cabbage Kim chi, apples, chili powder, sh sauce with garlic and ginger. Sauce #1 Kim chi Base.2. Kkakdugi (radish kim chi) - Fermented radish kim chi). Sauce #1 Kim chi Base.3. Baec Kim chi (White cabbage Kim chi) - Korean fermented cabbage Kim chi, apple, chili powder, sh sauce with garlic and ginger. Sauce #2 Kim chi Base.4. Oimuchim (spicy cucumber salad Korean style). Sauce #3 red chili sauce. 5. Cho japchae (sweet & sour radish salad). Sauce # 3 red chili sauces. 6. Kongnamul (bean sprout salad). Sauce #4 namul mix. 7. Dubu-miyeok-saeng-chae (tofu with sweet salad). Sauce #5 bean past dres

5 sing.8. Hwang-po-muk - White Mungbean st
sing.8. Hwang-po-muk - White Mungbean starch jello. Sauce #6 seasoned soy sauce.9. Cheong-po-muk - Yellow Mungbean starch jello. Sauce #6seasoned soy sauce.10. Dotori-muk - Acorn starch jello. Sauce #6 seasoned soy sauce.COOKING DEMONSTRATION & TASTING MENU BY GUEST CHEFWWW.CPPDINING.COMVISIT CPPDINING.COM FOR FULL PDF MENU OR SCAN THE QR CODE WITH YOUR PHONE TO DOWNLOAD MENU TO YOUR PHONE.May 10, 2011Los Olivos Los Olivos Luncheon uncheon Hosted bySempio Food ServicesBronco Card: $7.75Cash: $8.25 Meet The ChefsLos Olivos Los Olivos CHEF’SMEET & GREET Menu Prepared byChef Myung Sook Lee facebook.com/chefmyungleeKorean Cuisine orean Cuisine Korean CuisineLuncheon uncheon www.mysempio