Posts by Mel

Hi, Thanks for your responses. I agree, the polenta comes across to rich. Came across a recipe today that I think would work well, basically a heavy cream sauce lighten up with some stock, diced carrots,parsley and thyme. ...

Hi, I would be interested in your feedback and ideas on a menu our group is working on for a dinner this coming March. It's for an opening dinner for a conference with the theme of Sustainability. So...planning on using local...

Congrats to your future nuptials. It sounds like you have a strong support system of friends and family. Have you looked into frozen petit pastries via the larger stores like Cosco or BJ's? With a cake, 12 dozen would suffice. Fruit...

AlexR, Where do you work out of? mel

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...

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...

Many thanks, I will give these suggestions a try. best, mel

Hello, Today I attempted making a meringue vol au vent,following a recipe for dacquoise. As most can quess, it worked out fine if I was looking for some needed discs for a napoleon setup. In order to make these vol au...

I worked at a operation that was exposed to the Virus in the mid-90's. The CDC was called in to investigate.The point of origin was found to be a product on the salad bar. From that experience and reading up on it, increasing...

Bill, I agree with all replies sent. I think Jim surmised it well, offering a simple straight forward production/prep list may be the answer if not already in place. You noted an employee of 15 years, so it's not a new place...