Vegetables for 350 people.

Discussion in 'Professional Catering' started by nonnaak, Apr 17, 2016.

  1. nonnaak

    nonnaak

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    I am primarily a baker/chef for small parties in intimate settings. I usually have intense control over the food prep. However, I get asked to volunteer to do big fundraisers all the time, and I always say yes. My dilema is those vegetables!!

    The Alto Sham make me look good cooking prime rib, but the vegetables are always a problem. I usually have only a convection oven for potatoes and veggies.

    So, I cook green beans uncovered until they are crisp tender, but then they have to hold and if I don't cover them they dry out in the fan of the oven, even on 150* and if I cover them, they turn that awful dark green.  I could use some advice on how to send out nice looking veg.

    Of course, my nice roasted potatoes with olive oil and rosemary are also great out of the oven, but then they hot hold for 30 minutes and they lose all their crispness. 

    Help!  All these worthy causes deserve a better looking meal.

    Thanks. 
     
  2. cheflayne

    cheflayne

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    What about individual ratatouille galettes? The rustic variation with folded edges.
     
  3. nonnaak

    nonnaak

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    Wow, fantastic idea! Since I usually have only volunteers from the organization that is doing the fundraising, that may be out of reacha s far as skill goes, but it gets me thinking about other ways to serve vegetables that won't suffer from hot hold.  Thanks
     
  4. cheflayne

    cheflayne

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    Ratatouille can be done ahead and even improves with an overnight flavor meld. It reheats and holds up great and I thought of galettes because for you as a baker, I figured it would be a walk in the park. We do items like this for large number parties at work all the time. A bit of work initially but come service time, very chef friendly.