I need some Ideas

Discussion in 'Food & Cooking' started by cape chef, Jan 5, 2001.

  1. cape chef

    cape chef

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    Ok, It goes like this. I have a group of 200+ coming in on the 22nd.The meeting planner said she wanted a sophisticated menu.
    This is for the top brass of a fortune 500.
    I put together a really nice reception and sit down dinner menu for her...she loved it.
    Then someone in power said, Wait a minute that's super bowl week....I want all the food served to relate to football!!!!I am keeping to same Hdo's and turning the sit down to buffet.I need some fun ideas Miami grilled Mahi? Baltimore Crab Cakes?Philly Cheese steaks..Something from Nawlins "Shroomgirl"
    Crawdads with Avery island remoulade?
    New York Cheese cake.......I will have all stations chef attended if that helps with Ideas. It's supposed to be fun not stuffy so hot dogs cooked in beer with kraut and mustard is fine. Favorite tail gate stuff
    Minnesota mud pie,stuff like that. many thanks
    cc
     
  2. shroomgirl

    shroomgirl

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    HMMMM....Give me a list of the cities, especially the ones in the super bowl.
    Are these couples or just mainly guys....how mixed is your crowd? Fortune 500....these guys have a bent toward taking care of themselves....so I wouldn't do all fatty/heavy foods....Buffet then they sit down at tables???? or is this more hand food?
    Casual dress?
    Fun Beers from the Bowl cities if possible.
    I'll type with more info.
    THIS SOUNDS LIKE FUN!!!
     
  3. cape chef

    cape chef

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    Thanks everyone, I finished the proposal this morning at work and faxed it to the client...She was very happy
    Thanks again to your creative responses
    cc
     
  4. momoreg

    momoreg

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    What was your menu?
     
  5. cape chef

    cape chef

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    Lets see,
    "Baltimore" Crab cakes topped with fried oysters and Tartar sauce.
    A Chef making "Philly" cheese steaks to order
    "Tennessee" Whisky/Molasses BBQ Pork ribs
    "Miami" Mahi Wrapped in Banana leaves grilled and topped with Pineapple salsa
    "Giant" "New York" Pretzels
    "Nawlins" Duck,Shrimp,Brisket Gumbo with dirty rice And Hot pepper Crawdads with Avery Island cocktail sauce.
    "Minnesota" Mud Pie
    "Cheese head" Fondue
    Those kind of things.
    I'm Renting a Hot dog trolly with all the fixins Yellow Mustard,Relish,chopped onions etc
    Also having a big Texas Chili Bar (sorry Cowboys)Maybe next year
    cc
     
  6. chef david simpson

    chef david simpson

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    My team is Green Bay. They're not in it, so I'm going for the Raiders. How bout some California Chili, or some kind of CaliMex.
     
  7. cape chef

    cape chef

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    Hey David, Didn't you see my "cheese head" Fondue?
    [​IMG]
    cc
     
  8. shroomgirl

    shroomgirl

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    Sounds good sorry I missed the deadline....
    rye pretzels too...
    So do you guys do Nathan dogs?
     
  9. cape chef

    cape chef

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    Nathans and Hebrew national [​IMG]
    cc
    And Don't worry about missing the Dead line..
    I appreciate the fact that you wanted to help
     
  10. chef david simpson

    chef david simpson

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    Cheese Head Fondu, good, but don't really care for it. How bout pumkin stew.
     
  11. isa

    isa

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    I'm almost afraid to ask what is a cheese head fondue?
     
  12. momoreg

    momoreg

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    The crabcakes with oysters sound mighty fine.


    Are you making your own pretzels?
     
  13. cape chef

    cape chef

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    Momoreg Yes

    I have a little proof box And I will have 4 cassette Feus (sp) so right in front of the Guest we will open the proof box for them to see then boil them in front of them, all for effect, But we will have the baked pretzels coming from the pastry shop
    Sisi..Green bay Wisconsin home of the Green bay packers and some darn good cheese. The fans ware hats that look like a wedge of Swiss cheese, Hence the cheese head fondue
    cc
     
  14. cape chef

    cape chef

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    [​IMG]
     
  15. shroomgirl

    shroomgirl

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    Really funny Bill!
    so is there a version of Buffalo wings that is not an outrageous mess? maybe marinated chicken strips then battered and fried....seems like there should be a more clothes consious version.
     
  16. greg

    greg

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    If you throw the wings in an oven for a little bit after you sauce them, the sauce will dry onto the wings. Less messy and more flavor. Sitting under a heat lamp should do the same thing.
     
  17. cape chef

    cape chef

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    Actually, I'm saving all the sausages for their lunch the next day, I only discussed about half the food I am doing for the dinner.The whole 2 day event has to relate to football, I have three grills that I will using for the sausages, Grilled Veal Bratwurst with simmered onions with little veal stock and nutmeg,some Katenwurst with Warm potato salad and sour pickles,Venison sausage with dried currants and fennel Plus your standard Kielbasa and Knockwurst
    cc
     
  18. cape chef

    cape chef

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    I would scrape the meat from the first joint to form a ball at the top so it is easy to eat, But remember it's all about fun,no frou frou. The wings will be stationary,under a heat lamp with blue cheese dip celery sticks
    assorted red and green hot sauces standard stuff. Thanks everyone for your help
    cc
     
  19. shroomgirl

    shroomgirl

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    I havn't seen the chinese drum sticks in 20+ years....both the drummie and 2nd joint can be used to the ball, some left the skin on (ugh) hmmmm marinated in a hot sauce first then light batter, fried ...blue cheese available...much more work but what a nice presentation.
    I haven't made german potato salad in years....potatoes, bacon, sauteed onion, make dressing with the hot bacon fat, parsley black pepper...sound right?
    There is a big german population here, pretzels with sausage in the middle...funky.
    We have some wonderful places that just make pretzels...dive stores 150 year old ones.
    We've lost a couple of really good german bakeries in the last 2-3 years.
     
  20. greg

    greg

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    Right on it with the German Potato Salad. At least the American version. In Germany, it's just potatoes, onion, stock, cider vinegar and oil. I like our version better. I also use some brown sugar. This is one thing I don't like to use Neuske's in; it's too lean to provide much in the way of bacon grease.