What is your opinion?

Discussion in 'Professional Chefs' started by mel, Feb 11, 2004.

  1. mel

    mel

    Messages:
    25
    Likes Received:
    10
    Exp:
    I Just Like Food
    Hello,

    I'm working on menu selections for a served luncheon
    for 300 this April. The client is open to a preset or served
    appetizer but requests a served hot meal. The premise of the event
    is honering a person who donated funds towards a new
    building that has recently opened.
    I've been toying with the idea of offering a spinach
    artichoke pate with a cubed artisan cheese and petit apple
    and pear. I can envision the plate and my own liking, but
    wonder if pate is a safe choice for this number,even though
    it's a vegetarian option.
    A safer choice may be an individual plate of thin white
    and green asparagus paired with red endive, hard boiled
    eggs with crumbled stilton or goat cheese creme friache as
    a garnish over the egg.
    I also like the idea of serving an individual 3oz tart,
    like asparagus and guyere or wild mushroom and leek. I could
    go with a prepared shell, cook off an hour before service and
    serve warm/room temp. What are your thoughts/opinion on
    this?
    Beef tenderloin is the client's choice of protein for the
    served meal. Works for me, just looking at interesting
    starches and veg to pair with it for variety and plate
    presentation.
    The day is catching up with me as I write this so will
    end here.
    Thanks in advance for your inputs, always appreciated.
    mj
     
  2. momoreg

    momoreg

    Messages:
    2,938
    Likes Received:
    11
    Exp:
    Professional Pastry Chef
    I would go with the second app., not because it's 'safer', as you put it, but because it offers the vibrant colors of the veg,with the texture that is lacking in the pate, and lightness that is necessary for a luncheon that includes a beef entree.

    Maybe you could use the tart on the entree plate. It would be an attractive departure from mashed potatoes and mixed veg!!;)
     
  3. chefnrnnr

    chefnrnnr

    Messages:
    22
    Likes Received:
    10
    I would go w/ the tart is seems more like a app. and a little more elegant
    For the starch I have had alot of sucess w/israli cous cous and a celeriac purree
     
  4. mel

    mel

    Messages:
    25
    Likes Received:
    10
    Exp:
    I Just Like Food
    Thank you for your responses, very much appreciated. I've
    got some time to play with the menus and regret posting
    my request for suggestions when tired, I enjoy menu
    development and certainly didn't reflect in creativity in
    my post!
    I'm thinking of offering a spinach timbale with the beef and accent it with some fire-roasted red and yellow peppers
    that I can bring in from Sid Wainer Produce.
    Are you familiar with Sid Wainer and Son Produce and
    Specialty Foods? Great products and service, wish I could
    use them all the time. Recently toured their facility in New Bedford,
    Mass and as expected, very impressed by their staff, facility
    and varieties of produce and extensive specialty items.
    I saw some goat cheese butter that I would love to use
    down the road as a finishing touch over meat. Loved the
    8-ball squash, seeing baby chard, farmer market choice on
    baby lettuce, 4 varieties to a case all petit heads.
    The list goes on, it just amazes me how far we've come in
    the abilility to access so many different produce throughout
    the year. The visit fell at a good time to rejuvenate some
    creative thinking and served to remind me not to lose touch
    with the "fun" part of my work which got me here in the first
    place.
    Thanks again for your opinions.
    Mel
     
  5. suzanne

    suzanne

    Messages:
    3,853
    Likes Received:
    11
    Exp:
    Food Editor
    OH! Sid Wainer has fabulous stuff. I think KateW has worked there at some point.
     
  6. momoreg

    momoreg

    Messages:
    2,938
    Likes Received:
    11
    Exp:
    Professional Pastry Chef
    My husband and I were just talking about SW today, and drooling over some of their products. Especially those marinated cippolini onions!!
     
  7. katew

    katew

    Messages:
    307
    Likes Received:
    10
    I haven't worked there, but I did apply and never heard back. Also I put them down as one of my choices for coop at JWU but got placed at a racing track instead.
    I love what they have to offer, though. They provide most if not all of our specialty food and produce at JWU.
     
  8. alexr

    alexr

    Messages:
    28
    Likes Received:
    10
    I call Sid Wainer every few months trying to get them to deliver to my area! No luck yet, they have such great stuff....
     
  9. mel

    mel

    Messages:
    25
    Likes Received:
    10
    Exp:
    I Just Like Food
    AlexR,
    Where do you work out of? mel
     
  10. alexr

    alexr

    Messages:
    28
    Likes Received:
    10
    Croton Falls, NY