12
Texas Oysters shucked (oysters may not be of uniform size)….
½ lb Texas Shrimp-31-35 count
3 lbs Flat Iron Steak
8 Slices of Bacon
Butternut Squash
Zuchinni
Okra
5 jalepeno peppers or chipotle peppers
2 lbs. spinach
1 lb. Cotija cheese
1 lb. Texas goat cheese
5 large potatoes (white or sweet)
1 butternut or 2 acorn squash
5 Vine Ripened Tomatoes
2 cups uncooked yellow grits
2 cups uncooked Texmati Rice
Apples
Pecans
Any Texas Wine (depending on availability and be prepared to
substitute.)
In the pantry at all times:
- All spices
- Demi Glace 1 cup limit
- AP, bread and pastry flour, corn starch, corn meal
- Eggs
- Milk, heavy whipping cream
- Butter
- Brown veal stock, Chicken stock, Beef stock, Fish fume, vegetable
stock
- Onions, yellow, white, red, green
- Shallots
- Leeks
- Scallions
- Carrots
- Garlic
- Sherry wine, rice wine, sake, Madeira, port
- Canola oil, Olive oil
- Red wine vinegar, white wine vinegar, balsamic vinegar, rice
vinegar
- Sugar: white,
brown, colored, maple syrup, honey, molasses
- Fresh herbs (thyme, oregano, parsley, cilantro, basil, rosemary,
ginger, chives)
- Tomato paste
- Texas
nuts: pecans, pumpkin seeds
- Vanilla
beans & vanilla
- Lemons and limes
Basket for Pastry:
- Strawberries, Blueberries, Blackberries
- Any standard El Rey Chocolate
- Apples, Pears
- Mango
You
will have access to any equipment available in a normal restaurant
kitchen. Any special equipment you will need
to bring.
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