For the third consecutive year I am doing a dinner for 200 as a fundraising event for a high school sports team to be held in the early spring.The previous dinners have been built around pasta dishes, and we have been able to work in seasonal ingredients like locally-grown aspargus and strawberries. We have kept ticket prices at $10 and much of the food has been donated by local suppliers. The dinner is prepared over a single day in a well-equipped high school cafeteria, with professional stoves and a bank of convection ovens.
I would like to do a French menu this time and as a home cook would greatly appreciate your menu suggestions, given our time and financial constraints. Also, is there a standard book or two on volume cooking you can reccomend? Most of the institutional texts I have found are outdated or inappropriate.
Thank you very much for your help.
I would like to do a French menu this time and as a home cook would greatly appreciate your menu suggestions, given our time and financial constraints. Also, is there a standard book or two on volume cooking you can reccomend? Most of the institutional texts I have found are outdated or inappropriate.
Thank you very much for your help.