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Posted at November 27, 2011, 6:11 pm: Hi everyone I actually am not a caterer, I am a personal chef but I am donating my services by doing some finger foods for a cocktail party fundraiser because it will be great exposure for me. I was wondering if I could get take advantage of your expertise and see what you all thought of my plans for this event so far The event is from 6-9pm in a upscale building in an upscale, yuppie-ish part of town. They are expecting 300-400 guests, and they have asked several different chefs/restaurants/food shops to provide food for 50-100 people. I am going for the 50 people mark. The other food providers booked so far include a few very high-profile, upscale restaurants and bakeries, so I have so very stiff competition and am feeling a lot of pressure to measure up. I am planning on having 2 dessert offerings and 3 or 4 savory things. Being that there will be lots of other food to sample, I am thinking that I'll be ok with about 100-150 of each item. Does that sound like enough for a 3 hour party to supply 50 people? Here is the list of my options so far. Keep in mind that it all has to be served room temperature. -Shrimp and Mango skewers with chilli lime glaze -skewers with marinated mozarella balls, cherry tomatoes, fresh basil, drizzled with balsamic -fresh figs cut into florets and filled with herbed goat cheese and honey -mini sandwich buns filled with thinly sliced pork and chutney, or some other fun filling -mini corn cakes topped with shredded pork, tomatillo salsa and lime sour cream (dessert) mini chocolate truffle cakes mini mango galettes banana bread rounds with a dollop of orange cream I obviously need to weed this down to 3 or 4 savories and 2 desserts. Your help would be greatly appreciated--I hope I'm not in over my head! Thanks! Original of the message was taken from http://www.cheftalk.com/forums/ Replies:-Shrimp and Mango skewers with chilli lime glaze -skewers with marin...thanks-that gives me a lot to think about. One good inexspensive station is wild mushroom duxelle. Shrimp and Mango skewers with chilli lime glaze -skewers with marinat... I used to do these tastings quite often and I found the best thing to ... Thanks, cjdacook. Other Topics of Chef Talk:What is your favorite thing to cook?Salad Dressing Questions Hello from Ohio Glassware for an event thinking of leaving foodservice Menu Ideas New to this altering recipes for pan size My New Kitchen Career Choices - OH MY! napoleons catering license? Preservatives? Bastille Day greetings from Bayport N.S State Fairs and food booths... Book Smarts. Johnsonville Sausage cookbook recipes High gluten flour BBQhopeful Hey Ya'll Sponge Recipe Neeeded for a 12inch square tin Pm Cold Springroll Wraps.... eclairs A new comer in culinary line Who Am I? Chile Rellenos Bbq Demi!! making an herb oil Learning at Home The best Crepe that has ever existed. Dealing with waitstaff...... Volume Smores Who owns the recipe? Looking for Dessert Ideas pastry chef Hi Hello Can anyone give me a recipe for Sarku Japan's Teriyaki Chicken? Female chef/Male chef Haitian Charrucu Newbie |