| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Professional Catering Forum Professional caterers can share their experiences and ideas here. |
 |
| | Thread Tools |
|
#1
03-17-2001, 07:12 PM
| |||
| |||
 Cigar Dinners I am a private chef in the sc area and fixing to start promoting cigar dinners has anyone done this before and if so i would love some idears on how you priced the evets. [ March 18, 2001: Message edited by: cajunchef ] [ March 18, 2001: Message edited by: cajunchef ]      |
| Sponsored links |
 |
|
#2
03-17-2001, 07:35 PM
| |||
| |||
| How do you cook a cigar? I bet if you eat one, you are going to have a wee bit of gastro-intestinal difficulty. |
|
#3
03-18-2001, 04:29 AM
| |||
| |||
| Grilled Filet of Churchil....no, no, just kidding. We did cigar dinners often when I worked at a casino. Very masculine fare. T-bone, or New York strip steak etc... I was the pastry chef at the time. Desserts included cigar shaped chocolate mousse,served in an ashtray (believe it or not, the ashtray was a give-away). Shavings for ashes. tuille "smoke" Once I did a bitter chocolate cognac bavarian, served in a cognac glass. |
|
#4
03-18-2001, 05:40 AM
| |||
| |||
 I have done several cigar dinners each with a different theme. One was a wild game dinner featuring alligator ribs. One we asked the chefs from all the fine dining restaurants for recipes and Called the dinner Great Chefs of Green Lake The diners were able to select two premium cigars from our humidor. I know that we have worked with wine and spirit purveyors to complement our dinners. One purveyor did a demonstration on different cognacs. As far as price goes the hotel did this more as a promotion of our services but I believe it was something like $60 per person, appetizer soup salad entree dessert two wines, and two cigars.
__________________ Just Ducky!!! |
|
#5
03-18-2001, 05:44 AM
| |||
| |||
| Also I have done a fundraiser for a college that included a cigar garden outside of a tent where we served a buffet with the centerpiece being a whole smoked alligator. The garden served a selection of six premium cigars several cognacs and some fine single malt scotch. As it was a fundraiser I believe the price was $200 per person. I have to tell you that was one **** of a day lol
__________________ Just Ducky!!! |
|
#6
03-19-2001, 09:27 PM
| ||||
| ||||
| I did these in a former life. Are you going to work with a cigar vendor/manuyfacturer/distributer? If so, and I recommend it, ask what similar events have been priced at. Also work with a good wine guy, the wine/cognac/port can really set the tone for the event. We charged $100 a dinner, but that was almost 8 years ago. Good luck, these dinners are a blast! I've also done local microbrew dinners, they're a hoot, too!
__________________ We have done so much with so little for so long, we can now do almost anything with almost nothing. Dave Marcis Eat Well |
| Sponsored links |
| |
|
| Thread Tools | |
| |
