Help me plan this dinner.

Discussion in 'Food & Cooking' started by cape chef, Mar 13, 2005.

  1. cape chef

    cape chef

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    I'm doing a "great American chefs" themed food and wine dinner April 22nd.

    7 courses, want to do amuse style offerings, (want the guest to want one more bite after they finish the course) I will match each course with appropriate wines. I have $12.00 pp raw food cost and $11.00 pp for wine.

    The students will prepare and serve the dinner (about 72 guests) and I will oversee the entire meal. It's $58 pp including wine.

    Any chefs? any ideas?
     
  2. kuan

    kuan Moderator Staff Member

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    I've always wanted to do an evolution menu. Like how we used to cook in the 60's, then 70's, etc. How sauces developed and how our different ideas about food influenced the way we handled it.

    Take for example a classic Sole Veronique. Prepared the classic way it's pretty heavy, all that cream and butter. You know what I mean? Next prepare a modern interpretation, not of Sole Veronique again, but something else which illustrates how far we've come. Perhaps show the Japanese influence on the way we now think about fish. :)

    Just a thought. My problem is avoiding serving fish twice!
     
  3. devotay

    devotay

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    This sounds like fun, CC. Tell me though, how do you mean "Great American Chefs" Dinner. It's a tribute to Child, Waters & Beard, et al, or do you mean to use their recipes?

    If it's chefs whose recipes you should look to that you're after, then aside from the 3 pillars listed above, I highly recommend this pantheon

    Charlie Palmer
    Odessa Piper
    Lucia Watson
    Deborah Madison
    Kenny Callahan
    Mario Batalli
    Craig Claiborne
    Thomas Keller

    ...And, well maybe Trotter if you're into that sort of thing. I find his stuff a little over-produced.

    Course their are lots & lots of others.
     
  4. kerryclan

    kerryclan

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    CC, sounds like a great idea. I'm not sure if you want to celebrate the chefs or typical American cuisine.
    If you are looking for American foods, I can recommend an appetizer I've served with great success at parties and other Occassions. It's an American BLT with a little twist. The lettuce and tomatos are chopped up real fine and mixed with mayo and a little dijon, salt/pepper. The bacon is cumbled slightly and it's all put on toasted good quality bread slices, like a sandwich but the crusts are removed and each sandwich is cut on the diagonal to make 4 minis. Can be fancied up with an olive or grape tomato tothpicked on top. So simple, inexpensive and never are any left over. This always gets raves, even from my most discerning guests! It also fits well into an American theme.
     
  5. cape chef

    cape chef

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    Center for Culinary Arts
    Great Chefs Wine Tasting Menu
    April 22, 2005


    Rick Tramonto “Tru”
    Chilled Fava Bean Soup
    Seared “Day Boat” Sea Scallop
    Lobster Coral Garnish
    Sweet Pea Tendril

    Mario Batali “BABBO”
    Goat Cheese Tortellini
    Dried Orange and Fennel Pollen

    Charlie Trotter “Charlie Trotter’s”
    Veal Loin cooked in a Salt Crust with
    Morels, Asparagus, Golden Beets and Parsley Puree

    Thomas Keller “The French Laundry”
    Whipped Brie de Meaux en Feuillete with
    Tellocherry Peppercorn and Baby Mache

    Jean-Georges Vongerichten “Restaurant Jean-Georges”
    “Sashimi” Tuna Tartare with Assorted Vegetable
    Chips and Infused Oils

    Nick Malgieri “Culinary Institute of America“
    Toasted Pistachio Bittersweet Chocolate Cassata
    Chilled Strawberry Consomme

    Chef Brad Stabinsky, Chef William Paternoster
    Assisted by Student Chefs

    We are often asked about the appropriateness of gratuities at our dining events.
    Gratuities are appropriate and are shared by members of the volunteer wait-staff


    Tonite’s Wine Menu



    Rick Tramonto
    2002 Peter Lehman Semillon
    Barossa Valley Australia

    Mario Batali
    2002 Willm Gewurztraminer Alsace

    Charlie Trotter
    2002 Hahn Estate
    Pinot Noir

    Thomas Keller
    2003 Chateau. De la Chesnaine
    Muscadet de Sevre et Maine Sur Lie

    Jean-Georges Vongerichten
    Carpene Malvolti Prosecco Italy

    Nick Malgieri
    R.L. Buller Tokay NV Australia




    Tonite’s Wine Menu



    Rick Tramonto
    2002 Peter Lehman Semillon
    Barossa Valley Australia

    Mario Batali
    2002 Willm Gewurztraminer Alsace

    Charlie Trotter
    2002 Hahn Estate
    Pinot Noir

    Thomas Keller
    2003 Chateau. De la Chesnaine
    Muscadet de Sevre et Maine Sur Lie

    Jean-Georges Vongerichten
    Carpene Malvolti Prosecco Italy

    Nick Malgieri
    R.L. Buller Tokay NV Australia

    Two students Preparing Kellers Brie de Meaux

    [​IMG]
     
  6. cape chef

    cape chef

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    [​IMG]
     
  7. pete

    pete Moderator Staff Member

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    Brad, the menu and the food look great!!!! Would have loved to have been there! Keep up the great work.
     
  8. cape chef

    cape chef

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    [​IMG]

    Here is the Tuna Tartare course, served with Taro, Beet, Lotus and celery root chips and a red pepper syrup, curry and chive oils.

    Pete, thanks. The students worked very hard on this dinner.