[fryguy]

great for banquets, looks great on the plate ans easy to keep your counts......delicata sq. rings, Brocolini, roasted red and yellow sweet peppers.....you could fill it really with whatever you want...just thought i would share

rthghhf003.jpg picture by fryguy_photo - Photobucket

[cape chef]

Originally Posted by fryguy

great for banquets, looks great on the plate ans easy to keep your counts......delicata sq. rings, Brocolini, roasted red and yellow sweet peppers.....you could fill it really with whatever you want...just thought i would share

rthghhf003.jpg picture by fryguy_photo - Photobucket

Nice picture, I've been using delicata for years, I believe it has one of the best flavors of the fall/winter squash

[ChefToddMohr]

Beautiful photo. Since they're on a sheet pan, are they baked? Or, did you steam everything separately and then assemble?

It looks pretty labor intensive. How long does it take one person to create 50 portions?

[fryguy]

Originally Posted by ChefToddMohr

Beautiful photo. Since they're on a sheet pan, are they baked? Or, did you steam everything separately and then assemble?

It looks pretty labor intensive. How long does it take one person to create 50 portions?

I toss the delicata, peppers with olive oil s&p and roast then steam the broc, chill, assemble....Flash in a hot covection oven just before service

I could do fifty portions in about a 1/2 hour. it is a little more labor intensive but the look on the plate is worth it....

[pembroke]

very nice, I've done similar with blanched carrot ribbons, blanched leeks etc. it's time consuming but makes service a lot quicker, no fluffing around plateing 5 veg...