Julienne vegetables for a wedding

Discussion in 'Food & Cooking' started by erin hess, Dec 15, 2016.

  1. erin hess

    erin hess

    Messages:
    30
    Likes Received:
    10
    Exp:
    Private Chef
    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!
     
  2. chefross

    chefross

    Messages:
    2,755
    Likes Received:
    399
    Exp:
    Former Chef
    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.
     
  3. flipflopgirl

    flipflopgirl

    Messages:
    4,470
    Likes Received:
    416
    Exp:
    Retired Hospitality
    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.
     
    Last edited: Dec 16, 2016
  4. jimyra

    jimyra

    Messages:
    918
    Likes Received:
    190
    Exp:
    Professional Chef
    Could you serve them cold? A julienned vegetable salad?
     
  5. chefwriter

    chefwriter

    Messages:
    1,840
    Likes Received:
    396
    Exp:
    Professional Cook
    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. 
     
    flipflopgirl likes this.
  6. erin hess

    erin hess

    Messages:
    30
    Likes Received:
    10
    Exp:
    Private Chef
    Thank you! I am definitely concerned that the veg will just be a soggy mess!
     
  7. cheflayne

    cheflayne

    Messages:
    4,162
    Likes Received:
    530
    Exp:
    Professional Chef
    What veg are you using? Do they have to be in chafers or could you do room temp?
     
  8. erin hess

    erin hess

    Messages:
    30
    Likes Received:
    10
    Exp:
    Private Chef
    That is a thought, thank you!
     
  9. erin hess

    erin hess

    Messages:
    30
    Likes Received:
    10
    Exp:
    Private Chef
    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.
     
  10. erin hess

    erin hess

    Messages:
    30
    Likes Received:
    10
    Exp:
    Private Chef
    It is definitely a lot of trouble for a side dish!
     
  11. erin hess

    erin hess

    Messages:
    30
    Likes Received:
    10
    Exp:
    Private Chef
    Great idea! I could do that. Thank you!
     
  12. cheflayne

    cheflayne

    Messages:
    4,162
    Likes Received:
    530
    Exp:
    Professional Chef
    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.
     
    Last edited: Dec 16, 2016
  13. cheflayne

    cheflayne

    Messages:
    4,162
    Likes Received:
    530
    Exp:
    Professional Chef
    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.
     
    Last edited: Dec 16, 2016
    petalsandcoco and millionsknives like this.
  14. erin hess

    erin hess

    Messages:
    30
    Likes Received:
    10
    Exp:
    Private Chef
    Thank you for this!!
     
  15. erin hess

    erin hess

    Messages:
    30
    Likes Received:
    10
    Exp:
    Private Chef
    Thank you all for the suggestions!! I will let you know how it turns out!
     
  16. erin hess

    erin hess

    Messages:
    30
    Likes Received:
    10
    Exp:
    Private Chef
    Thank you for this!!
     
  17. rpooley

    rpooley

    Messages:
    575
    Likes Received:
    53
    Exp:
    Home Cook
    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.
     
  18. erin hess

    erin hess

    Messages:
    30
    Likes Received:
    10
    Exp:
    Private Chef
    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!!
     
  19. flipflopgirl

    flipflopgirl

    Messages:
    4,470
    Likes Received:
    416
    Exp:
    Retired Hospitality
    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
     
    Last edited: Jan 8, 2017
  20. rpooley

    rpooley

    Messages:
    575
    Likes Received:
    53
    Exp:
    Home Cook
    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!