hello - and a question

Good evening to everyone here (esp. you shroom girl - some gret post!). I have been in the food business for ...........a long time, LOL and I have been doing catering for about 5 years on the side.
My question is, I have a client who has refered me to a new "foodie" clientele (sp?), this group does have the bucks to shell out for more parties. The first event for this group is a party for 100, they want to see some unique - upscale food (heavy apps). Something they do not see at other parties. The budget is going to end up at around 2500 to include labor. The party is in May so I am looking for some cool "spring" items. So far I have:

Jerk Lamb Lollypop Chops with Mango Salsa
Grilled Firecracker Shrimp
Stuffed Mushrooms - assorted
Empanadas - either Spinach and Chrizo Filling with Manchengo or Lamb and Chrizo Piccadillo with Cojhito Cheese

Entrees
Chicken Barbados - Saute with Plantans, Red Pepper, Shrimp and Rum Saffaron Sauce
Salmon - either ceader planked with Caridmom and Maple Laquer or Meyer Lemon Gastrique


Any Ideas?

Sorry about the spelling - got a college degree in HRM and love to read, but spelling eluides me, go figure.

I am making a Mango Lemonade and Raspberry Lemonade, They love my Key Lime Pie so I am doing Key Lime Squares. They are paying all rentals (I am bringing 2 people to handle the warewashing. I pay 150.00 per person to work my partys, how ever long it is (i have a great team of pros I work with) the two Warewashers will get a c-note each.
They are doing the decorations, etc (i will give them a guide on the rentals).
I have several cambros I use to transport and try to do some cooking in the home for "show ans Smell"
We will come in and put some pants "in Naw'lans" called dressed (I do love them PO-BOYS). I also do some fun garnishing (grilled fruits and veggies, fresh herbs, etc.).
They want lots of hand passed (so far no stations except the buffet food).
I have some menus I have done on my web site (still working on it - and a shoestring budget) http://www.blueschef.com/
Some other things I am going to propose:
-Oyster Rockfeller Rouliade or Purse
-Tostada with lamb Mole, Asparagus Guacmole and Queso Fresco
-Mini Papadams with Lamb Tangene
-Bruchetta / Crostini:
- Pork tenderloin and Crawfish Salad
- Poached Otsters, Smoked Salmon, Horseradish Cream and Louisania Caviar
- Assiago and Black olice Shortbreads with Artichoke Salad and Goat Cheese

I may just Do a coq au vin or some other extended chicken dish with a twist
Saffaron Rice
DJ veg (should be some great stuff in spring)

I am trying to get them up to 3 K for the catering, we shal see
Tom

I am not in NO any more, was there for about 4 years, Mr b's, then out in Fat city. Love the cooking though (as a matter of fact I am making Jambalaya and Gumbo as we speak). I am not going to give them all that, and I will throw in a Salad and Fruit Veggie Stuff. Also I always make my DJ veg and Rices / Starches veggie and / or vegan.
I will make money on the party, always do and all of my clients at this point give me a bonus at the end. I have had quite a few of the same ones for years.
I have some great proveyors and get some awesome prices.

Oysters are my all time favorite food, then any other Seafood, then Veal, then LOTS of Veggies and Salads, etc.
I do love just about anything, and Spicy does not hurt either!

Mardi gras Menu:

Apps:
Seafood Gumbo
Gumbo yaYa
Oysters en brochette with Creole Meuniere
Oyster minage - Bineville, Rockfeller and Grilled (like Drago's)
Grilled Cajun Wings - Marinated in Hot Pepper Vinegar and Glazed with Pepper Jelly Served with White Bean and Blue Cheese Dip
Stuffed Quail with Veal Derssing on cheese Grits
Grilled Pork Tenderloin with Fig and honey Glaze with Parmesian Rissotto Cake, Creole Mustard Sauce and Micro Greens
Fried Crawfish tails with Spinach Salad and Green Onion Dressing

Sandwiches:
Shrimp Po-Boy
Oyster Po-Boy
Debris Po-Boy
Hamburger Po-Boy
Muffaletta

Pasta Jambalaya - Shrimp, Chicken, Duck, Oysters and Andouille on Spinach Fett
NO Barbie Shrimp
Seafood and Eggplant Lasagna
Crawfish Etouffee (with Roux)
Chicken Pontalba
Stuffed Veal Rouilade - with Andouille Dressing and Mushroom Demi
Pan Roasted Strip with Tasso Maechand d Vin and Roasted Garlic Mashed
Pan Roasted Duck Breast with Cane Syrup and Pepper Jelly Glaze, Ham Hock Greens & Cracklin Cornbread

Disserts:
Bananas Fosters
White Chocolate Brownie Served warm with Ice Cream
Creole Bread Pudding Served warm with White Chocolat cream Anglaise
Chocolate Mousse

I am trying to Do this at a friends Resaruraunt / Bar. With the dinner as a 4 course Price Fix. Probably $40.00 per person

I worked at a place called chellies in fat City - for about 2.5 years. Fun place, lots of locals.
I think you can get Lidenhimers bread in the mail Frozen, I am not Sure but when I moved up here I froze some and it did defrost allmost perfect (same with there Muff bread).
I have probly eaten about a half dozen Central grocers muffs and just was never really thrilled with them. I think DiMartinos on Carol Sue oin the west bank makes a FAR BETTER Muff and Olive Salaad, and they run them through an oven (AWESOME on a chilly Mardi Gras day!).
From what I have bveen reading the Quarter is comming back ok, Uptown and Garden District are working on it, I hear Rockey and Carloses in Chalmette (where ys at?) is done (bummer - great mack and cheese and wop salad).
Man do I love Boudin! I have a friend with a friend who has a Cousin (now there is a classic food aquisision combo!) outside of lake Charles and they have a little country grocer that makes there own Boudin, he brought some for me in May for my wedding, OMG truely amazing. I have made it before there are some good recipes out there (I like Prudehommes). I usually either make Fried Boudin Balls or Sauteed Patties, although I have stuffed them in the past. It does Freeze well, I usually roast the links in the oven instead of poaching them. I am not to fond of the "weird" Boudins (crawfish, gator, etc.) but perhaps I have not ha good ones.
Whoo you want something good for breakfast! take a Boudin Patty bread that bad boy in Panko, Sautee in whole Butter, top it with a GOOD Poached Egg and Hollandaise Serve it with some Jalapino Cheese Grits ........a few Bloodys and a good NAP after!

PS. The Gumbo and Jambylaya came out awesome, sent some to work with the wife and to my mamas place.

LOL, try Schwenksvill Pennsylvania! Say that 3 times fast!

If you served that to a yat they would take you outside and shoot you, and the parish Sherif woud burry your dumb $^#$%$.
LOL

Het Tony! I grew up in hollywood too (HHHS class of 80)! Where you cookin in the space coast?

I been through a bunch of em, they are a pain!

Tom

Actually, to eat Salmon is far from my favorite fish, I do not mind it and I will eat it, but is is a strong fish. for restaraunts and catering it is great, people love it and it is cheap (5.25 a pound skinned and pinned up here). And it still has that "upscale" appeal. If I do a sweet sauce it will temper it with something bitter like the gastrique. thanks for the recipes they look cool!
tom

Hey tony,
I have a friend Frank Malfoatta who owns Bellas down there, the area is hoppin now! I have some famoly up here and decided to give the area a try. What the heck!
Tom