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Posted at January 26, 2013, 9:08 pm: I have been asked to compose 3 menus for a Christmas dinner buffet. The perimeters are 2 meat choice, with accompaniments (which I can handle), an appetizer and dessert. It is for approx 65-100 ppl at this point and the price point is 15 bucks pp. This is my first year catering fulltime and I am at a loss. One of my menu thoughts was a Crab Stuffed Flounder Roulade with a Mornay sauce (figuring that the roulades would hold up well, and be easy for them to pick up, and Pork Tenderloins with Madeira sauce would already be cut into portions. My concern is cost obviously…..but also presentation. So my questions are: What types of entrée dishes could I prepare that have a low cost but high impact appeal? (I feel pretty good about the side dishes, apps and desserts already). Do any of you have any Christmas menus that I could look at and possibly derive some inspiration from? I am in a small town, I am not sure if the price point is low or what? Any thoughts? All we are providing is food, drinks (going to use the punch fountain), and buffet presentation dishes. They have everything for service, (plates, linens, tables etc.) Some of the ideas I had for the apps were: Hot crab dip (requested by client for one of the menus) Hot artichoke dip Mini crab cakes with roasted red pepper romulade Beef and blue cheese crustinis Oh and I was thinking about offering a “soup shot”. I have cruised some catering sites and seen them displayed. How does this work in practical application? And what types of soups would be good for this? Are these mostly for summer months? Thanks Guys! Frizbee Original of the message was taken from http://www.cheftalk.com/forums/ Replies:oh FRizbee, frizbee, frizbee.Frizbee, shroomgirl is right. I will be the one doing all the cooking. Frisbee, No, the eggplant dish is stacked and served as a single st... I see rice in your future. I use food as garnish on buffet tables. This menu is still in the inception stage. Can be anything at all I guess it may sound kind of mundane but have you formalized any kind ... In my not-so-learned opinion, if you're going to go with stuffed peppe... ok one more time every one. Other Topics of Chef Talk:What & where is the best Vanilla Extract?creme brulee problems Disney World Internship Influence of nutritional trends Bread Making Question what's the big deal with HOTELS ChefTalk.com Culinary Articles November 2005 Chocolate, Bonbons & Ice-Cream Chef Recipes Back On Line! Pork Belly Entres? Can anyone give me a recipe for Sarku Japan's Teriyaki Chicken? Wolfgang Puck Bistro 3-Quart Covered Saucepan with Pour Spouts Question about Foams... Disney Italian in Puerto Rico Cheesecake Book Recommendations Hello everyone. Cake Baking Pairing salads with entrees Dual Fuel Range Versus All Gas Who's got the best bbq sauce recipe ChefTalk.com Culinary Student Resources starfruit Hi there, it's me ChefTalk Community Guidlines Mould and yeast diet becoming a personal chef. Le Coq au Vin in Orlando Lexington, KY Wine importing... Question on a cookbook ISO Great Bread Bakeries in Oregon Old Blodgett 1/2 conv oven door problem What is the French term for Did I do wrong? Moving to Dallas/Restaurant scene Need recipe for chocolate mousse Who do you think is the best chef? |