Big Party

[Non Chef]

As a Non Chef I need some help planning a 75th birthday party.No dietary restriction,female,loves good food.Any help would be appreciated.Include wine.Enjoy being part of Chefs Talk Cafe.

[cape chef]

Hi non chef,

Give us some specifics on the person,guest,time of day,likes and dislikes
I would be happy to help you.

cc

[Non Chef]

party is for a female,15to20 guests,late afternoon,Sat.or Sun.menu open to suggestions.summer affair.

[shroomgirl]

With something that special I would look at your birthday girl's wishes....does she enjoy high tea if so what a great way to entertain her and her guests....
Laid back or more formal....
budgets???
locations available
Mostly though her likes and dislikes (what is special to her)

[cape chef]

Groovin on a summer afternoon!!!!

Hey Non Chef,

How about chilled sliced leg of spring lamb,stuffed with marinated goat cheese,pine nuts and yellow roast tomatos and served with grilled ciabbata,and tapinade.hierloom tomatoes wedged and served with grilled baby leeks and fruity olive oil and balsamic syrup.
Or steamed white and green asparagus tossed with oven roated corn scraped off the cobb.or a chilled white peach soup with teguilla smoked shrimp.all kinds of sweet baby beets,maybe with some tender green beans,chiffanade of endive,toated walnuts and walnut oil,maybe a ginger roast bell and evens carved and served with tat soi and quike sauteed apricots,fresh oysters and sliced lobster with osetra miniunette.poached halibut with gaspocho sauce.sauteed summer shroom brushetta with a tangy blue vien and run under your broiler.

Just some idea's non chef.
If that is the direction you are looking to go let me know. If not I can try other things
cc

[ February 25, 2001: Message edited by: cape chef ]

[Non Chef]

Cape Chef you blow me away with those menus.Keep up the suggestions.Don't forget the wine!!!!!!!!!!!!!!!!

[SeattleDeb]

<<<How about chilled sliced leg of spring lamb,stuffed with marinated goat cheese,pine nuts and yellow roast>>

Cape Chef...do you have this recipe to share...?

Thanks,

[momoreg]

Cape chef,

Will you be the chef?

[cape chef]

Momoreg,

I certainly hope so
cc

[Isa]

White asparagus needs to be peeled before you cook them. Also, like green asparagus you need to snap off some of the end. The bottom part of the asparagus is very fibrous and not really edible.

Anneke,

It really took me only a few minutes to do.
When i think about seasons and whats availible I just start putting things together...most of the time it just flows.
But not always I do write my menus everyday for the following day for my main restaurant so I do have some practice. as for your asparagus, white asparagus tends to be a little more bitter then white,No sunshine to help consintrate the sugers. Blanching is fine. perhapes throw a dash or so of suger in your blanching liquid.
Seattle, I will be happy to share the lamb recipe with you..But it is in my head not on paper so I will write it down and then post it for you

Cape Chef

[Anneke]

Sorry to Non Chef for hijacking your thread... Cape Chef, you mentioned seasonality. I have to incorporate seasonality for a March menu for school and quite frankly, looking at grocery store flyers doesn't seem to help. The only items that are on special are last fall's hardy crops that they are trying to liquidate. What's considered seasonal in March?

Anneke,

march can be tricky..
But in this day and age almost anything is possible.That said you still want to offer your guest whats the absolut finest on the market.
some things i'm starting to see are
frisse
tuscan cabbage
pea shoots
rainbow chard
english peas
broccoli rabe
Baby red and green kohlarbi and red endive.favas,chiogga beets,beta carrots,early baby leeks and vidilias,large white eggplants and japanese eggplants, wild mushrooms this time of year I buy are hedgehogs,black trumpets and yellow foot. there are tons of stone fruits from Chili availible now,hierloom apples,rhubarb,cara oranges,blood oranges,tangerines,tangalos,forrellie pears,some melons are getting high. lots of yukons and fingerlings around. I hope this gives you some idea of the availibility of some things, If you need any help with your project,you know where to find me
Cape Chef

[Anneke]

Thanks Cape Chef, as usual very helpful.

[Anneke]

Cape Chef, how long did it take you to come up with that? I envy you! It usually takes me a week to come up with a menu half that length!

You mentioned steamed white/green asparagus. I tried steaming white asparagus a couple of times and they turned out very bitter. MAkes me think that blanching is the way to go.. What do you think? Any solution?