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 funds towards a new
building that has recently opened.
I've been toying with the idea of offering a spinach
artichoke pate with a cubed artisan cheese and petit apple
and pear. I can envision the plate and my own liking, but
wonder if pate is a safe choice for this number,even though
it's a vegetarian option.
A safer choice may be an individual plate of thin white
and green asparagus paired with red endive, hard boiled
eggs with crumbled stilton or goat cheese creme friache as
a garnish over the egg.
I also like the idea of serving an individual 3oz tart,
like asparagus and guyere or wild mushroom and leek. I could
go with a prepared shell, cook off an hour before service and
serve warm/room temp. What are your thoughts/opinion on
this?
Beef tenderloin is the client's choice of protein for the
served meal. Works for me, just looking at interesting
starches and veg to pair with it for variety and plate
presentation.
The day is catching up with me as I write this so will
end here.
Thanks in advance for your inputs, always appreciated.
mj
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 funds towards a new
building that has recently opened.
I've been toying with the idea of offering a spinach
artichoke pate with a cubed artisan cheese and petit apple
and pear. I can envision the plate and my own liking, but
wonder if pate is a safe choice for this number,even though
it's a vegetarian option.
A safer choice may be an individual plate of thin white
and green asparagus paired with red endive, hard boiled
eggs with crumbled stilton or goat cheese creme friache as
a garnish over the egg.
I also like the idea of serving an individual 3oz tart,
like asparagus and guyere or wild mushroom and leek. I could
go with a prepared shell, cook off an hour before service and
serve warm/room temp. What are your thoughts/opinion on
this?
Beef tenderloin is the client's choice of protein for the
served meal. Works for me, just looking at interesting
starches and veg to pair with it for variety and plate
presentation.
The day is catching up with me as I write this so will
end here.
Thanks in advance for your inputs, always appreciated.
mj
