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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:Hi!Converting bread recipes Hatco Quick Thaw White Asparagus LEMON cHICKEN Hello from NY hello from LA New and Starting a Business Vintage or Vintage looking knives Marc Veyrat - Encyclopédie culinaire du XXIe siècle Another Newbie Here! Classic Coconut cake recipe needed! Holy schmoly! This is nuts! Sweet Tooth best culinary school in san francisco Bread Advice.... Aspiring Harlem Caterer & Personal Chef Hello to every one (bar a tapas o gato por liebre?) Hello from STL. Italian Tasting menu... It's lychee season! Stories of crazy chefs .... Wow, What A Burnout.......Racing Video. Hi to every1, i want to introduce myself and my feelings. Ron - home cook e-coli outbreak help! a newbie needs help! :) Making Kefir Nancy Silverton's Books Hello from a new member RW Apple Dies Cooking for the 'rents help w/ the menu Just wanted to introduce myself and Vinegar cooking octopus with cork Mould and yeast diet Greetings from Chicago |