Quintech Resturant Project
Be Smart, Eat Smart and Let Technology Help you Decide
By Quincy Spencer
Highlighted Breakfast Menu Items
Breakfast Berry and Nut Parfait
Ingredients
- 16 ounce(s) yogurt, fat-free, Greek-style, plain
- 4 cup(s) cereal, flax, such as Nature's Path
- 1 cup(s) blueberries, fresh or defrosted frozen
- 1 cup(s) strawberries, fresh or defrosted frozen
- 4 teaspoon honey
- 4 teaspoon nuts, almonds, organic, slivers
- 1 medium orange(s), peeled and thinly sliced
Breakfast Egg White Burrito
BREAKFAST BURRITO
Ingredients
- 5 slice(s) bacon, turkey, nitrate-free
- cooking spray, 1/3 second spray
- 6 egg(s), whites only, beaten
- 1 small tomato(es), cored, seeded, and chopped
- 1/2 cup(s) cheese, cheddar, reduced-fat, shredded
- tortilla(s), flour, reduced-fat, low-carb, six-inch
Breakfast Cottage Cheese Pancakes with Almonds
- 1 cup(s) flour, whole-wheat pastry
- 1/2 teaspoon baking soda
- 1 cup(s) cottage cheese, low-fat, low sodium
- 2/3 cup(s) milk, lowfat (1%)
- 2 large egg(s)
- 1 tablespoon honey
- 2 tablespoon nuts, almonds, organic, slivers, raw
Highlighted Lunch Items
ARUGULA AND PEAR SALAD
- 2 tablespoon shallot(s), finely chopped
- 3 tablespoon broth, vegetable
- 3 tablespoon oil, olive, extra-virgin
- 1 1/2 tablespoon vinegar balsamic
- 1/2 teaspoon mustard, Dijon
- 1/4 teaspoon salt
- pepper, black ground, freshly ground, to taste
- 1/2 cup(s) nuts, walnuts, chopped
- 2 medium pear, Bartlett, firm
- 5 cup(s) lettuce, bibb, or Boston, torn into bite-size pieces
- 4 cup(s) lettuce, arugula, trimmed
BLACK BEAN TURKEY CHILI
- 1 pounds turkey, ground
- 1 cup(s) onion(s), coarsely chopped
- 1 pepper(s), red, bell, seeded & cut into 1/4-inch cubes
- 2 clove(s) garlic, minced
- 2 pepper(s), jalapeno, seeded and minced
- 1 tablespoon chili powder
- 1 1/2 teaspoon cumin, ground
- 1 1/2 teaspoon coriander, ground
- 1/2 tablespoon oregano, dried
- 1/2 teaspoon marjoram, dried
- 1/4 teaspoon pepper, red flakes
- 1/4 teaspoon cinnamon, ground
- 16 ounce(s) tomatoes, whole, canned, undrained & coarsely chopped
- 16 ounce(s) beans, black, rinsed and well drained
- 1/4 cup(s) cilantro, fresh, chopped
- 4 tablespoon cheese, cheddar, shredded
ASIAN CHICKEN WRAP
- 2 tablespoon nuts, almonds, organic, slivers
- 1 tortilla(s), whole-wheat, low carb, 6-inch
- 3 ounce(s) chicken, breast, skinless, cooked
- 1/2 cup(s) sprouts, bean
- 1/2 cup(s) snow pea pods
- 1/2 cup(s) pepper(s), red, bell, chopped
- 1 teaspoon dressing, sesame seed
Highlighted Dinner Items
BARBECUE PULLED CHICKEN
- 8 ounce(s) tomato sauce, low sodium
- 4 ounce(s) pepper(s), green chile, canned, drained, chopped
- 3 tablespoon vinegar, cider
- 2 tablespoon honey
- 1 tablespoon paprika, sweet, or smoked
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoon mustard, dry
- 1 teaspoon pepper(s), chipotle chile, ground
- 1/2 teaspoon salt
- 2 1/2 pounds chicken, thighs, boneless, skinless, trimmed of fat
- 1 small onion(s), finely chopped
- 1 clove(s) garlic, minced
SCALLOPS AND SWEET PEAS
- 1 tablespoon thyme, dried
- 2 cup(s) pea pods, fresh, English, shelled (3 pounds unshelled), or frozen peas
- 1 1/2 pounds sea scallops, large, dry, (about 12), tough muscle removed
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, black ground, divided
- 2 cup(s) pea shoots, (optional)
- 3 tablespoon oil, olive, extra-virgin
- 1 teaspoon lemon zest, freshly grated
- 1 tablespoon lemon juice
SOUTHWESTERN STEAK AND PEPPERS
- 1/2 tablespoon cumin, ground
- 1/2 teaspoon coriander, ground
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 3/4 teaspoon pepper, black, coarsely ground
- 1 pounds beef, boneless top sirloin steak, trimmed of fat
- 3 clove(s) garlic, peeled, 1 halved and 2 minced
- 3 teaspoon oil, canola, divided (or olive oil)
- 2 medium pepper(s), red, bell, thinly sliced
- 1 medium onion, white, halved lengthwise and thinly sliced
- 1 teaspoon sugar, brown
- 1/2 cup(s) coffee, brewed, or prepared instant coffee
- 1/4 cup(s) vinegar, balsamic
- 4 cup(s) watercress, 4 cups sprigs
HIGHLIGHTED DESSERTS
Baked Apple with Pear and Almond Filling
1 large apple(s), halved and cored
2 teaspoon cream cheese, reduced-fat
1 small pear(s), cored and diced very small
1/2 teaspoon sugar, brown, light
1/8 teaspoon cinnamon, ground
2 tablespoon nuts, almonds, organic, chopped, divided
- 3 tablespoon water, may use apple juice
Banana Pops
4 banana(s), peeled
1/2 cup(s) honey
8 popsicle sticks
1 1/3 cup(s) nuts, almonds, organic, ground toasted, can substitute ground coconut, candy sprinkles or graham cracker crumbs
ALMOND TUILE COOKIE CUPS
- 1/4 cup(s) butter, softened
- 1/3 cup(s) sugar, brown, light
- 1/4 teaspoon orange peel, grated
- 1/4 teaspoon almond extract, organic
- 2 egg white(s)
- 1/3 cup(s) flour, all-purpose
- 1/3 cup(s) nuts, almonds, organic, sliced, toasted
Location: Future location 805 Frenchtown Road New Castle DE
We pay Penn Farm CSA for fresh vegtables to use in our Resturant and have plans for a fitness center to be connected to our resturant. We will serve healthy meals and provide pre and post workout meals as well for those that want to fuel up before working out, or to replenish what they lost during the workout. We're inspired by the big time health clubs and resturants in California and New York. Everything in the Resturant will be tech savy with ipads as table tops, and orders through a computer right from the table to help with speed of service. This resturant will be very trendy and we hope to be the trend setters in the area.
Our workers, chefs and wait staff will be in tip top physical shape, and given free memberships to the health club. Technology and fitness are two themes that our resturant will use to set the trends. To follow the fitness theme we will have mindfulness music playing to remind those to be mindful when eating and working out. Desserts weren't mentioned, but only healthy items will be offered. Baked apple, and fruit pies with low sugar.
As stated above our resturant will be located next to William Penn and be a place where the student chefs can practice cooking as well. Internships will be made available. It's my home and Wm Penn is a trendy place and will help my resturant. I will allow students to eat as they can walk safely to our resturant. Students are a target, but may not be able to pay for the more expensive items. Hopefully more students will begin to value health and eat at my resturant. My logo is shown below.
The ambiance is that of mindfulness. and the decor will be technology and fitness, and again play mindfulness music so customers are mindful of health and fitness.
My LOGO
Gospel playlist to inspire and uplift people while eating
How to Contact Us
Email: qspencer51@gmail.com
Website: teamquincy.com
Location: 805 Frenchtown Road East, New Castle, DE, United States
Phone: 302-323-2804 4112
Facebook: facebook.com/quincyspencer
Twitter: @quintech
How We Advertise
ways I could advertise my restaurant are newspaper, television,magazines,online ads,
bill boards, pamphlets,radio,