We are catering a party for 800 guests ($100 ticket) and the customer has her heart set on doing something with chicken. Does anyone have a suggestion for an upscale chicken dish that would be executable for such a large group (this is a plated meal). Thank you so much.
$100 per person doesn't sound like you have a lot of wiggle room for an elegant dish. Chicken Marsala with risotto and a seasonal vegetable, is one idea. A dish that most people can relate to, is the way I would go - & considering price.
$100 per person doesn't sound like you have a lot of wiggle room for an elegant dish. Chicken Marsala with risotto and a seasonal vegetable, is one idea. A dish that most people can relate to, is the way I would go - & considering price.
The ticket price is what our customer (a non-profit) is charging people to come to the event. Our price is still undetermined and will be based on what we end up serving. Last year we charged 48/person. The event is off-site in a convention center. We will have ovens but no stove top (although we wheeled one in last year).
Chicken roulade with a French sauce. It looks elegant and what you put inside it or on it could vary. Pre assemble them and pre sear, then finish off in the oven on site.
I like to stuff with spinach and pipperade and drizzle with fontina spiked bechamel.
Or stuff with sausage and serve wth a mushroom brown gravy.
$100 per person doesn't sound like you have a lot of wiggle room for an elegant dish. Chicken Marsala with risotto and a seasonal vegetable, is one idea. A dish that most people can relate to, is the way I would go - & considering price.
The ticket price is what our customer (a non-profit) is charging people to come to the event. Our price is still undetermined and will be based on what we end up serving. Last year we charged 48/person. The event is off-site in a convention center. We will have ovens but no stove top (although we wheeled one in last year).
That helps. I factored in a whole dinner (2 possible side dishes, wine and/or libations, appetizers, salad, dessert?), manhours, shopping/prepping/cleanup. An oven dish could be spatchcocked cornish hens w/ a sauce (chimichurri ? etc.) served w/ a rice dish. Coq au vin was mentioned. It made me think of coq au Riesling too. Still thinking.
I would suggest a dish where you can precook the chicken and hit it with a hot sauce. um, chicken scallopini or like a chicken milano, use fettuccini as a bed/filler, chicken, hot cream sauce and out.
The ticket price is what our customer (a non-profit) is charging people to come to the event. Our price is still undetermined and will be based on what we end up serving. Last year we charged 48/person. The event is off-site in a convention center. We will have ovens but no stove top (although we wheeled one in last year).
Taking into consideration all the factors mentioned (budget, non-profit & cooking equipment/appliances & off site), chicken parm comes to mind. Use fresh mozzarella, fresh tomatoes (cherry, grape, heirloom in mixed colors), and fresh basil. Serve it over capellini garnished with more fresh basil - and call it chicken caprese.
I was just gonna suggest some lame farrito with thigh and leg meat, a breast (crispy skin preferred), sauted brussel leaves with sliced oyster mushrooms, and lemon honey gastrique or something. But then I saw cheflaynes, definitely do that!
Well.......elegant and chicken dont really go together, its like putting lipstick on a pig. You can throw some lobster in with it or some other kind of high dollar food in with it,....but it is still chicken.
Make the best tasting and juiciest chicken you can, fry it in italian dressing is a good move.
Since fall is approaching how about a play on a thanksgiving dinner? Chicken leg with the meat cut vertically down the bone and butterflied open, stuff with a cranberry chestnut stuffing, re wrap, freeze, bread and fry (or oven bake), similar to a cordon bleu. How's that for a run on sentence? Serve with a creamed spinach grilled polenta cake and spiced butternut squash purée with crunchy streusel topping
Since fall is approaching how about a play on a thanksgiving dinner? Chicken leg with the meat cut vertically down the bone and butterflied open, stuff with a cranberry chestnut stuffing, re wrap, freeze, bread and fry (or oven bake), similar to a cordon bleu. How's that for a run on sentence? Serve with a creamed spinach grilled polenta cake and spiced butternut squash purée with crunchy streusel topping
Now this is making chicken elegant!!! I dont know about the cranberry though.......will it be sweet?
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