F A L L
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Sodexo @ IMSA
Chef John Butera
Chef John comes to us from Sodexo’s
Healthcare division. He graduated from
The Cooking & Hospitality Institute of
Chicago in 1999. He was the Executive
Chef at the Glenview Golf Course for
10 Years. He had the pleasure of
working with George Koropilas!
Welcome to our new Team
Members
John enjoys anything with
Anthony Bourdain
Chef John’s motto is:
Chef John Butera
“A Key to a happy meal is to enjoy and
savor every bite and surround yourself
with good company.”
John Barilla
Larry Ellis
Christopher Williams
Bon Appetito!
Richard Porter
Donnie Richardson-Jones
Nicholas Velazquez
Joshua Armstrong
Save the Date!
Breakfast for
Dinner
Dinner & A Movie
Egg Scramblers to
Order
12.12.12 –
Dinner meal
service
12.13.12
Steak & Shrimp &
A Movie in the
Cafeteria!
Saturday 12.15.12
Dinner
SODEXO @ IMSA
FALL 2012
Summer at IMSA
This past Summer we served quite a few summer
camps in our Cafeteria. We look forward to see
them again next Summer!
Did You Know?
1. There are 94 days during the summer – This
year we enjoyed the Olympics held in London.
2. On average, Americans consume 6 gallons of
ice cream per year – At IMSA we serve about 30
gallons per WEEK!
Quote of the Month
"Change your thoughts and you
change your world.” –
Norman Vincent Peale
Summertime Strawberry Punch Recipe
Ingredients:
~1 can (12oz) frozen pink lemonade concentrate,
thawed, undiluted
~1 package (20oz) frozen unsweetened strawberries,
partially thawed
~1/4 cup sugar
~2 cups cold brewed strong tea
~2 liters ginger ale, chilled
~Ice Cubes
Directions:
In a food processor combine lemonade concentrate,
strawberries and sugar. Cover and process until
smooth. Transfer to a large pitcher or punch bowl;
stir in tea. Add the ginger ale and ice cubes. Serve
immediately. Yield: 3-1/2 quarts
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SODEXO @ IMSA
FALL 2012
Thank You “Pilgrims”
Thanksgiving Dinner @ IMSA
Without the Assistance of Faculty, Staff and
Parents, our Thanksgiving Day Dinner would not
have been such a HUGE Success!
Max McGee, Diana Sharp, Bob Hernandez, Dan Koenan, Pat Furlong,
Sam Pettigrew, Jean Evans, Greta Hartman, Cheri Madsen, Falguni Thakkar, Anne
Blanco, Julie Shi, Greta Salamando, Brenda Bazan, Mary Spreitzer, Brenda Kardatzke,
Susan Bernal, Rose Xiao, Julie Nelson-Kuna, Kurt Schliep, Minerva Juarez, Purva
Rushi, Tracy Townsend, Adrianne Mikrut, Linsey Crowninshield, Sarah Thevenin,
Michelle Sideris, Patti Ferriter, Derek Dearborn, Janett Ramos, Sandi Reuger, Diane
Magerko, Matthew Magerko, Althea Busby, Yihong Xiao, Leah Kind, Barb Miller,
Katie Mundle, Chef John Butera, Larry Ellis, Albert Olivarez, John Britton, Mary
Nierhoff, Christi Jacobson, Maribeth DesJardine, Josh Leathers, Nicholas Velazquez,
Dawn Shulick, Jamal Valentine, Christopher Williams, Theresa Godinez
What was served:
215 Pounds of Turkey Breast & 200 Pounds of Ham
150 Pounds of Mashed Potatoes
150 Pounds of Sweet Potatoes
50 Pounds of Stuffing
100 Pounds of Apples
28 Gallons of Vanilla Ice Cream
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SODEXO @ IMSA
FALL 2012
1st Annual Sodexo vs. Student Life Tag Football Game
Sodexo Team
Student Life Team
Sodexo -7 Student Life -35
Held on Tuesday November 20th.
Right as we finished off serving the students their lunch
meal at IMSA, we prepared for our game! As you can
see by the score the Student Life team was victorious,
but keep in mind Keith McIntosh was the ref, I’m just
saying.
Congratulations to the Student Life team, we look
forward to another duel.
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SODEXO @ IMSA
FALL 2012
Spice Bread with Maple Butter Recipe
Ingredients
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1/4 cup butter, softened
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon Cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/3 cup milk
1/2 cup chopped walnuts
BUTTER:
1/2 cup butter, softened
2 tablespoons maple syrup
1/2 teaspoon ground Cinnamon
Directions
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In a large bowl, cream butter and sugar
until light and fluffy. Add eggs, one at a
time, beating well after each addition.
Beat in vanilla. Combine the flours,
baking powder, spices and salt; add to
creamed mixture alternately with milk
just until moistened. Fold in walnuts.
Transfer to a greased 8-in. x 4-in. loaf
pan. Bake at 350° for 40-45 minutes or
until a toothpick inserted near the center
comes out clean. Cool for 10 minutes
before removing from pan to a wire rack.
Beat butter ingredients until blended;
serve with bread. Yield: 1 loaf (12 slices)
and 1/2 cup butter.
Created by Brandie Jevtic
Contact Information: 630-907-5006 or email
[email protected]; [email protected]
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Lorem Ipsum!