Julienne vegetables for a wedding

30
10
Joined Feb 26, 2015
I am making a side dish of julienned vegetables for a party of 125 people. I am concerned about them getting soft while sitting in the chafing dishes. I do have an option to cook them right before putting them in the dishes, but would prefer to not have to cook anything onsite, but rather cook ahead and rewarm.

Any suggestions on how I can keep the quality of the vegetables? Would sauteeing or roasting be better? 

Thank you for the help!
 
3,254
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Joined May 5, 2010
The steam from the chaffers will do a number on your julienne veggies.

Roasting them would make it worse.

Saute them just a little in a very hot pan, before you leave for the venue.

Perhaps had you gone with larger cut veggies and roasted them, you'd have a better chance of holding them.
 
4,474
421
Joined Jun 27, 2012
This could end badly.

If it was me I would contact the happy couple and somehow get them to agree to another form of veg.

Of course they will whine about it because they saw it in the MS Home for the Holidays special edition (or some such place) and "it looked sooo pretty".

Of course it was pretty!

There was a food stylist and one of Martha's antique china dishes in the pix, not a steaming hotel pan.

Maybe have them come by and you can demonstrate.

At that time you could tell them a little horror story about 125 people gossiping re the horrible food they served and asking where did they find that caterer and my fave...."You should get a discount because he/she ruined your wedding banquet".

mimi

Or you could chance it and have someone cooking while you plate (if a buffet have a station).

Sure seems like a lot of trouble for a side dish tho.

m.
 
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2,203
670
Joined Oct 31, 2012
Why not a little experiment before the event?  Set up a chafing dish and see how long the vegetables take to cook in it. A little butter or oil and seasoning, add the veg and toss occasionally. Then you know to get the veg going on site X minutes before service and they should be ready by the time dinner is served. 
 
30
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Joined Feb 26, 2015
 
What veg are you using? Do they have to be in chafers or could you do room temp?
Was thinking carrots, zucchini and yellow squash. But I know that both the zucchini and yellow squash will fare the worst. Any suggestions on different veg?

I will ask to see if we can just serve them at room temp.
 
30
10
Joined Feb 26, 2015
 
This could end badly.

If it was me I would contact the happy couple and somehow get them to agree to another form of veg.

Of course they will whine about it because they saw it in the MS Home for the Holidays special edition (or some such place) and "it looked sooo pretty".

Of course it was pretty!

There was a food stylist and one of Martha's antique china dishes in the pix, not a steaming hotel pan.

Maybe have them come by and you can demonstrate.

At that time you could tell them a little horror story about 125 people gossiping re the horrible food they served and asking where did they find that caterer and my fave...."You should get a discount because he/she ruined your wedding banquet".

mimi

Or you could chance it and have someone cooking while you plate (if a buffet have a station).

Sure seems like a lot of trouble for a side dish tho.

m.
It is definitely a lot of trouble for a side dish!
 
30
10
Joined Feb 26, 2015
 
Why not a little experiment before the event?  Set up a chafing dish and see how long the vegetables take to cook in it. A little butter or oil and seasoning, add the veg and toss occasionally. Then you know to get the veg going on site X minutes before service and they should be ready by the time dinner is served. 
Great idea! I could do that. Thank you!
 
4,714
945
Joined Aug 21, 2004
I work for a caterer and we serve veg that we cut in half, season, grill, finish in oven, and then chill overnight. The next day (day of event) we slice on a bias, platter and drizzle with EVOO and serve room temp. Has been very popular with clients and gets good feedback.

We do zucc, crookneck, bells, carrots, red onions, and jicama.
 
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4,714
945
Joined Aug 21, 2004
 
Was thinking carrots, zucchini and yellow squash. But I know that both the zucchini and yellow squash will fare the worst. Any suggestions on different veg?

I will ask to see if we can just serve them at room temp.
If you go with chafers, and don't want to saute on site; I would blanch the carrots. A real quick dunk on zucc and yellow, maybe not even. Chill overnight. On site have hot melted butter in an airpot. Put your julienned veg in a big mixing bowl, pour hot butter in, toss, chafer. Stay one hotel pan ahead, kept in a cambro.
 
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30
10
Joined Feb 26, 2015
 
If you go with chafers, and don't want to saute on site; I would blanch the carrots. A real quick dunk on zucc and yellow, maybe not even. Chill overnight. On site have hot melted butter in an airpot. Put your julienned veg in a big mixing bowl, pour hot butter in, toss, chafer. Stay one hotel pan ahead, kept in a cambro.
Thank you for this!!
 
30
10
Joined Feb 26, 2015
 
If you go with chafers, and don't want to saute on site; I would blanch the carrots. A real quick dunk on zucc and yellow, maybe not even. Chill overnight. On site have hot melted butter in an airpot. Put your julienned veg in a big mixing bowl, pour hot butter in, toss, chafer. Stay one hotel pan ahead, kept in a cambro.
Thank you for this!!
 
615
60
Joined Dec 1, 2015
If you go with chafers, and don't want to saute on site; I would blanch the carrots. A real quick dunk on zucc and yellow, maybe not even. Chill overnight. On site have hot melted butter in an airpot. Put your julienned veg in a big mixing bowl, pour hot butter in, toss, chafer. Stay one hotel pan ahead, kept in a cambro.
[/quote]

I've used this method before and it works very well.
 
30
10
Joined Feb 26, 2015
If you go with chafers, and don't want to saute on site; I would blanch the carrots. A real quick dunk on zucc and yellow, maybe not even. Chill overnight. On site have hot melted butter in an airpot. Put your julienned veg in a big mixing bowl, pour hot butter in, toss, chafer. Stay one hotel pan ahead, kept in a cambro.

I've used this method before and it works very well.[/quote]
I can't thank you enough for this suggestion! I did blanch the carrots and bell pepper, but not the zucc and squash. At the event, I melted butter, poured it and some seasoning over the veg, and then put it in the chafer to warm through. They were perfect! Tasted so good and were not overcooked.

Thank you!!
 
4,474
421
Joined Jun 27, 2012
 
 
This could end badly.

If it was me I would contact the happy couple and somehow get them to agree to another form of veg.

Of course they will whine about it because they saw it in the MS Home for the Holidays special edition (or some such place) and "it looked sooo pretty".

Of course it was pretty!

There was a food stylist and one of Martha's antique china dishes in the pix, not a steaming hotel pan.

Maybe have them come by and you can demonstrate.

At that time you could tell them a little horror story about 125 people gossiping re the horrible food they served and asking where did they find that caterer and my fave...."You should get a discount because he/she ruined your wedding banquet".

mimi

Or you could chance it and have someone cooking while you plate (if a buffet have a station).

Sure seems like a lot of trouble for a side dish tho.

m.
It is definitely a lot of trouble for a side dish!
Good to hear all that worry and work turned out for the best.

Sometimes I think I have become a bit of a cynic in my old age.

That one specially requested and perfectly executed dish will being you many referrals!

/img/vbsmilies/smilies/smile.gif

mimi
 
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615
60
Joined Dec 1, 2015
Just to be clear for anyone following this thread, that idea was from @cheflayne originally, not mine, but I concurred.   I'm not stealing his thunder!
 
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