[UniChef]

How about a carving station with a(what's the name of that turkey stuffed with a duck, stuffed with a chicken, stuffed with andouille, etc.?? ..... It'll come to me as soon as I press *submit*)

[Jim]

Its Turdunken (turkey-duck-chicken). However, the client stressed absolutely NO carving stations. That was one of the first things I suggested. But, alas, some ideas just never make it to the table. Anyhow, so far the menu is coming along. I think the creole/New Orleans slant is chic enough to impress without being 'freak food'. I'll keep you posted.

[Chef David Simpson]

Jim, could you tell me all your restrictions before I submit any suggestions to you. I don't like to waste time on something you can't use. Thank you

[Jim]

David,
Here are, basically, the parameters:
>450 guests
>June
>Food in an outside courtyard (main area for the evening)
>Food on 3 floors of the building
>Open bars, 4 locations
>4-hour event
>NO grill cooking; I can get away w/portable burner (casset fuet) in the courtyard for Bananas Foster
>About 2 hours of set-up time is available
>Somewhat limited cold storage before and durring the event
>Me and 1 or 2 prep people
>50% of their budget is for liquor
>We MUST rent all of our equipment as our facility owns NOTHING (i.e. I have a double convection oven, 4 burner, flat top, hi-cap fryer. That's it... no hot-holding, etc.)

I think that is about it. I am not, however, allowed to discuss the specific price (against Musuem policy), so you will have to use your imagination. Sorry.
Thanks for your input!! -Jim

[shroomgirl]

Delaware....seafood I assume is readily available and temps are hot 90's in June?

[Jim]

The Museum is actually in Pennsylvania, but yes, seafood is plentiful. We are located just inside the northern end of the Chesapeake Watershed. I have access to the seafod market in Phili as well as local fish boats in the Delware Bay. I can also jump up to NYC if needed.

[shroomgirl]

OK....well they have peros (phonetic again)
wooden fishing boats with paddles used in the swamp one would make a great cold seafood base.....
The hurricane glasses could be printed...cool take home gift.
Instead of oysters on the shell possibly artichoke oyster spinach dippy thingy or to put in pate shells.
Popcorn rice is REally worth it!!!
Good andouille makes a dish
Blackening is really smokey and messy for whoever is doing it.
.....

Will you be working with any pork?
I have a pretty cool recipie
for tenderloin and chops that you can
Flatgrill I got from some local cuban americans.


[This message has been edited by CWK (edited 01-05-2001).]

Was watching the Discovery Channel yesterday with their Great Chefs series. There is a wonderful recipe for Bananas Foster Bread Pudding. It can be made in large quantities, so this might do well for dessert for a large group. It really would be a time saver. Look for it on: "www.greatchefs.com".

Jim:
Line up your crawfish well ahead of time- June is not crawfish season on the Gulf coast, and I don't think I've heard of crawfish from Chesapeake Bay.
Mike

[Jim]

Mike,
Thanks for the input. I plan on purchasing IQF crawfish... relatively inexpensive and bit less fuss than fresh. And, no, Crawfish from the Chesapeake aren't around... ever.