Fish or seafood appetizer

Discussion in 'Professional Catering' started by erin hess, Apr 18, 2016.

  1. erin hess

    erin hess

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    I am putting together a menu for an app party for 80-100. The client would like 4 different, substantial apps, one of them being fish/seafood. My concern is that everything will have to be prepared ahead, as the venue has minimal kitchen space. Bacon wrapped scallops or shrimp were suggested, but I don't see how those would be possible to so safely, with good quality, in advance.

    The only things I have thought of otherwise are a smoked trout spread or ceviche

    Any suggestions would be appreciated!
     
  2. cheflayne

    cheflayne

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    Looking for hot, cold, or room temp? Any staff?
     
  3. chefross

    chefross

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    Bacon wrapped anything is almost always overcooked and rubbery. Bad choice.

    Cold would be the way to go for seafood and or fish.

    Served, passed, or buffet?
     
  4. erin hess

    erin hess

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    I will have access to a warming box, and cooler. So I could do warm if it is something that will hold warm with quality and safety.

    There will be staff to pass the apps.

    Thank you!!
     
  5. erin hess

    erin hess

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    The apps will be passed. I was thinking too that it would have to be cold for the fish/seafood app.

    Thank you!
     
  6. flipflopgirl

    flipflopgirl

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    You did not mention where you were located but here in the Houston area the weather is still cool enuf for warmish soup shooters.

    Lobster (shrimp, crawfish, crab) bisque is always a hit plus it is pretty on the tray.

    Keep the cream warm and add just before plating.

    mimi

    edit for spell check
     
    Last edited: Apr 19, 2016
  7. erin hess

    erin hess

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    I am in Colorado. I like the bisque Idea!
     
  8. flipflopgirl

    flipflopgirl

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    I noticed the handsome pup you are using as an avatar.

    My Korkie could be its twin!

    Papillon mix?

    mimi
     
  9. flipflopgirl

    flipflopgirl

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    OBTW welcome to Chef Talk!

    mimi
     
  10. cheflayne

    cheflayne

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    Will staff be able to assist with assemble on site?
     
  11. erin hess

    erin hess

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    To serve, yes. No guarantee to help assemble.
     
  12. cheflayne

    cheflayne

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    the following suggestions can be served cold

    tuna loin seasoned with gomasio and szechuan peppercorns, seared rare and sliced, on a daikon radish coin place a bed of seaweed sesame salad, then the tuna slice, top with a fermented black bean sauce and pickled ginger

    scallops poached in a spicy coconut broth, in a tasting spoon put a bed of seared baby bok choy and napa cabbage, then pour in some of the coconut broth, place the scallop and top with a banana galangal chutney

    brush shrimp with a honey lime glaze and grill, in a won ton cup put some curried mango sorbet, top with shrimp and sprinkle with micro mint
     
  13. stltryng

    stltryng

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  14. erin hess

    erin hess

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    Actually she was full border collie. The prick ears would suggest otherwise. She had a papillon fried though!
     
  15. erin hess

    erin hess

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    Thank you!
     
  16. erin hess

    erin hess

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    Oh wow! How far ahead could the scallops be poached, chilled then served?

    I love all of these suggestions! Thank you!