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01-23-2002, 02:47 PM
|  | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,397
| |  Menu for a Press Conference
Here's the Scenario:
> 125 people, mostly VIP & press
> Mid-afternoon
> I have $8-$10 per person to bill the client, therefore about $4-$5 can go towards to food
> They do not want 'heavy' food.
> They suggested fruit, cheese, vegetables, etc. I am looking to exceed their expectations without going crazy.
> 2 weeks to prepare.
I can't get into all the details of what the event is for until its over, but I will fill everybody in afterwards.
Any suggestions?
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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
01-23-2002, 05:06 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: May 2001 Location: New York, NY
Posts: 3,748
| |  Can you give us any clues?
Without going into any confidential information, can you tell us whether any themes have occured to you? You know we're just champing at the bit to make suggestions! |
01-23-2002, 06:39 PM
| | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,397
| |
No themes, really. I wish there were, it would give me some parameters in which to work. Also, did I mention, they want the menu by Thrusday morning?!? :eek
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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
01-23-2002, 07:02 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,090
| |
Hey my friend,
Hollow out a few eggplant lenth wise and leach. Use the eggplant flesh to make a capanata. Fill the eggplants with the veggie stew. Some tasty pita crisp to shovel up the dip.
Hummis is always well recieved. Just open the # 10 can, throw in the tahini,garlic,mint,lemon and olive oil. surround this display with endive petals. Use some flavored wraps....spinach, sundried tomatoes. just take a couple discs of boursin with no more than a # of smoked salmon,sliced red onions,dill and capers. Make a spread, lay it out on the tortillas, rap and roll, chill and slice.
Just a couple ideas Jim..More comeing
cc
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
01-23-2002, 07:10 PM
| | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,397
| |
I like the multi-wrap idea. Multiple dips is a great idea, as well. I was thinking 'upscale' but not over-the-top displays. A neat cheese display with 'primal' cuts of cheese, marinated crudite, and the like. What about something with fruit. Its midday, so something refreshing might be nice....???
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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
01-23-2002, 07:28 PM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,090
| |
I love it!!! (Primal cuts of cheese) 
Fruit eh? Well melons are out of season, Citrus is pretty plentyful
Cut some grapefruits, blood oranges and navels in half, chill the empty halfs. From the flesh make a granitee and refill the skins with the ice, freeze. Slice into wedges to mimic the real fruit sections. serve on crushed ice and ground a little pink peppercorn over them.
fruit kebobs with a yogurt-fruit purre dip.
more later
cc
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
01-23-2002, 08:57 PM
|  | Registered User | | Join Date: Mar 2001 Location: Melbourne,Australia
Posts: 139
| |
Make some tiny bread rolls and stuff them with good ham and cheese, tomato and mozzarella, smoked salmon and cream cheese etc.. or a big pile of cheese puffs |
01-23-2002, 09:16 PM
|  | Registered User Culinary Experience: Restaurant Manager | | Join Date: Sep 2001 Location: On Hiatus
Posts: 811
| |  A few thoughts
For something like this, these are things I do
Fruit Kabobs with Procuitto
An assortment of dips with fresh breads-
Baba Ganouj, French Onion, and Smoked Salmon with Montrachet chevre.
Pesto Cheese bread and Calamata & Roquefort rounds.
Marinated Vegetables- Broccoli, cauliflour baby carrots and mushrooms, steamed and marinated in pesto viniagrette.
Spinach with artichoke Spanikopita, with roasted garlic dipping sauce
Baked Brie with raspberry coulis still popular after all these years
Spicy shrimp potstickers with scallion lime sauce
and of course....cocktail meatballs
Primal cut cheese- Huntsman, or whole balls or logs of chevre, a big L "Edel de Cleron with the top peeled back, looking like a 12" fondue.....a whole Tomme de Savoie that looks like something out of a still life painting.
Ste Agur or Forme De Ambert or sweet Gorgonzola drenched with good oil.
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent... |
02-08-2002, 06:35 PM
| | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,397
| |  It's done!
Well, we ended up with 200 people in the main Press Conference area, 50 in a VIP reception, 40 boxed lunches, 10 guests in a post-conference reception.
For the 'main event' we menued the following...
Fresh Fruit Kabobs with crem fraiche-poppy seed dip, honey-yogurt dip and homemade 'fluff'
Crudite with pesto dipping sauce, red pepper coulis and roasted garlic dressing
Miniature desserts out the wazoo... eclairs, puffs, tuxedo strawberries (man are berries pricey!), cookies
Pinwheels... little slices of tortillas wrapped around savory fillings - curried chicken salad with toasted almonds, roast turkey with Russian dressing and flaked, grilled salamon with dill cream cheese
Primal Cheese cuts with naan and Swedish crisps, lingonberry preserves
It went very well. The client was thrilled. The reason I couldn't discuss too many of the details previously, was that the guest list included the President. Luckily, his schedule changed the day prior to the event an we got away with serving 2 congressmen and the governor. Dealing with a kitchen and that kind of security contingency is no fun.
Thanks to everybody for helping me build the event. It really did go well. It was 'fancy' enough to please the intellects and odinary enough to not scare away the rest of us.
-Jim
__________________
Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
02-09-2002, 07:38 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
| | Question and an Idea (?)
I want to ask something without being indescret.
If I am, please ignore the question. I don't know if I may ask such questions in the States.
Jim
What you have prepared , is it considered an expensive menu?
I don't want price just a yes or now.
Second althought it sound irrelavant, though it's not.
Have you , all of you not just Jim, thought of coming to Greece for the summer of Olympic Games to work??
I was reading an article the other day on the lack of professional caterers for the Olympics.
Think , summer in Greece and a Euro is less than an American dollar.
I mean , in Greece they haven't even heard of things we discuss here.
Jim's menu is offered only by 3 Michelin stars restaurants in an outrageous price...
Think about it...
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
02-09-2002, 08:03 AM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,136
| | Re: It's done!
Quote: Originally posted by Jim
The reason I couldn't discuss too many of the details previously, was that the guest list included the President. -Jim | Jim! You mean George W. Bush? WOW! Close call... heh, however you wanna take it. j/k I'm sure it would have been a thrill to serve the President, just stay clear of the pretzels!
Kuan |
02-09-2002, 08:08 AM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,090
| |
LOL..Kuan,
Heh, In regards the Athenaues question. Why don't we put together a Cheftalk Culinary team! We could practice together, fine tune our work and reek havic in Athens. What do you think?
Could you imagine the thrill of being part of these games in Greece? Once in a life time gig.
I'm all for it.
Any leads Athenaeus?
__________________
Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
02-09-2002, 08:15 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
| |
Seriously it's not so difficult to realize the idea.Let me check the Organizing comittee...
In a more " light" style, I am in, if afterwards the whole gang agrees to go to Santorine and start diving to the sea by my veranda that overlooks the Aegean and the volcano... 
__________________
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
02-09-2002, 08:18 AM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,090
| |
This would be incredible.
I look forward to hearing back in regards to whats involved with something like this.
Who's in?
__________________
Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
02-09-2002, 08:19 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
| |
I am sorry Jim
I just noticed that you mentioned the price... 
__________________
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) | | |
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