Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Professional Food Service Forums > Professional Catering Forum

Professional Catering Forum Professional caterers can share their experiences and ideas here.


Reply
 
Thread Tools
  #1  
Old 11-13-2007, 04:02 PM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,573
Default interesting box.....

menu planning for a group to include food for someone on an outrageously restricted diet....

No glutin, no vinager, no sugars, no dairy........

So came up with:
Greek salad broken down....greens, olives, feta, cukes, onions, red peppers, chicken....lemon/olive oil, oregano dressing.....make your own format so she can leave out the cheese.

pita with garlic oil (obviously not for the celeiacs but gives bulk to the others)

fresh fruit....thought about poaching but no sugar

Amaretti....ok for the other celeiacs but not for the highly restrictive one.....

You guys ever work with limited diets, what sort of menus did you come up with?
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Reply With Quote


  #2  
Old 11-13-2007, 04:14 PM
Harpua's Avatar
Registered User
Culinary Experience: Other
 
Join Date: May 2005
Location: Santa Barbara, Ca
Posts: 481
Default

We always did some sort of rice/veggie salad. Quinoa is always nice. No vinegar, eh? Hmm...

Roasted corn/red pepper salad with red onions.. we always used vinegar. Extra salt?

Is meat restricted?

Corn tortilla taquitos with bean filling...
Reply With Quote
  #3  
Old 11-13-2007, 05:24 PM
Registered User
Culinary Experience: Owner/Operator
 
Join Date: Aug 2007
Location: Maine
Posts: 283
Default restricted diet

Shroom, the kinds of questions you always ask: Time of day? Who is the group? I do lots of restricted diet stuff (have a very restricted diet).

Is this a lunch?
pgr
Reply With Quote
  #4  
Old 11-13-2007, 07:05 PM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,573
Default

small group (8) for lunch.....2 celeiacs, one the highly restricted diet...
lemon juice ok, vinager not.

Just an interesting puzzle, thought you all would enjoy the stretch.
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Reply With Quote
  #5  
Old 11-13-2007, 07:40 PM
Harpua's Avatar
Registered User
Culinary Experience: Other
 
Join Date: May 2005
Location: Santa Barbara, Ca
Posts: 481
Default

I have a recipe for Macadamia Nut Creme that is dairy free, but uses confectioner's sugar. I use it for vegan shortcakes, but it would be good just on top of fruit and sprinkled with extra macs.

One dish that is nice is mango/avocado/lime/cilantro salad stuffed in avocado boats. It is always impressive.. you could stick black beans in it too or something to make it more substantial.

Also, perhaps a cold, plain or chocolate rice pudding made with rice milk and coconut milk? It would be refreshing, and good with berries. Oooh.. chocolate coconut rice pudding with coconut shavings sprinkled on top. Nice.

Polenta is always an option as well..

For a vegan group semi-annually, we served marinated, grilled firm tofu, curried coconut spinach soup, burritos, etc..

I was in charge of dessert:

tofu pineapple cheesecakes
vegan carrot cake
cherry and peach cobbler
chocolate chip cookies

Last edited by Harpua; 11-13-2007 at 07:43 PM.
Reply With Quote
  #6  
Old 11-14-2007, 02:15 PM
BombayBen's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2007
Location: UK
Posts: 239
Default

vege tempura (corn flour tempura batter) with a tamari garlic ginger dip, rice and lentil pancakes with some sort of filling. sweet corn fritters with chick pea flour - will post some of my gluten free lunch ideas that I have done in the past - will dig them up tomorrow
__________________
What is patriotism but the love of the food one ate as a child? ~Lin Yutang

Reply With Quote
  #7  
Old 11-14-2007, 03:22 PM
bughut's Avatar
Registered User
Culinary Experience: Owner/Operator
 
Join Date: Aug 2007
Location: Scotland
Posts: 465
Default

Pakoras is always a fave as its vegetarian & gluten free using Chickpea (besan) (gram) flour. 1 lge onion, chillies to taste, 1/2 grated carrot and 2 blocks ofsqueezed defrosted spinach. Add, for 4oz flour, 1tsp ground coriander, 1/2 tsp cumin, 1 tsp garam masala,1 1/2 tsp salt , 1 tsp curry powder and a handful of fresh coriander (cilantro) Mix to a really stiff paste and add veg and deep fry. We serve with sweet chilli sauce, but that includes vinegar. Could try a fresh Raita instead
We also use rice noodles which we toss with chopped salads with a soy sauce, honey and dijon mustard dressing with mini popadoms on the side all gluten free
__________________
www.onebitewonders.co.uk

Last edited by bughut; 11-14-2007 at 03:24 PM.
Reply With Quote
  #8  
Old 11-14-2007, 03:43 PM
BombayBen's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2007
Location: UK
Posts: 239
Default

The soy sauce would have to be Tamari - bughut -regular soy sauce is wheat based! would also worry about the mustard - most mustards contain wheat
__________________
What is patriotism but the love of the food one ate as a child? ~Lin Yutang

Reply With Quote
  #9  
Old 11-14-2007, 05:30 PM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,573
Default

no sugar or sweetners....didn't ask about rice syrup nor barley syrup....there are some fruit sweetened sauces on the market also that are wonderful.
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Reply With Quote
  #10  
Old 11-15-2007, 05:02 AM
katbalou's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Nov 2001
Location: new england
Posts: 445
Default

shroomgirl,
no to the barley malt syrup - it contains gluten, how about agave syrup, maple syrup or honey. what's with the restriction on vinegar? the gluten is distilled out - just have to be careful with some flavored ones.
pm me if you want some gluten free ideas.
kathee
Reply With Quote
  #11  
Old 11-15-2007, 06:48 AM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,573
Default

this one girl is not only celeiac but is on another highly restrictive diet....not sure if it's Fiengold....didn't ask, but no sugar nor vinager

Catering a party for 40 tomorrow with the celeiac only.......it's for a reproductive rights group of young adults, they came up with the cookie idea.

Decorating genitalia cookies......these are not glutin free
cherries, nuts, fruit leather, coconut in different shades of white-dk brown, chocolate curls, maybe jimmies.....
pink and chocolate icing.

But the dips/fingers foods are......

vietnamese springrolls
mushrooms with duxelle
salmon dip
dolmas and cuke sauce
shrimp remoulade
rice puff scoopy things....like a shrimp chip only plain
skewered meat of some kind

Then I bought a small fountain yesterday and will have a dk chocolate fountain with
bananas, strawberries, pineapple, rice crispy treats, amaretti, handmade marshmallows..... so nothing has glutin that will be dunked

flourless chocolate cake for the birthday girl

bite size desserts that some will have glutin.....
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Reply With Quote
  #12  
Old 11-15-2007, 07:29 AM
katbalou's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Nov 2001
Location: new england
Posts: 445
Default

just make sure you don't flour the cake pan for the flourless torte.
like the decorating ideas for the cookies.
kathee
Reply With Quote
  #13  
Old 11-17-2007, 05:46 AM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,573
Default

lunch went over great, young adults party is tonight......one of the concerns I've got is having the cookies being decorated by the chocolate fountain, all it would take to set off someone's allergies is to have a cookie be pulled through the fountain.

Got a busy weekend.
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
need more interesting foods nettie Welcome Forum 1 07-18-2006 01:52 PM
interesting eds77k5 Professional Chefs Forum 2 06-06-2006 04:25 AM
New interesting magazines shroomgirl CookBook Reviews 2 10-18-2005 09:25 AM
Interesting read kuan Culinary Schools \ Culinary Students 3 07-23-2004 01:19 PM


All times are GMT -7. The time now is 09:37 PM.


Powered by vBulletin® Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117