Food service industry gurus--I need your help.
I am planning a fund-raising dinner for 50-60 guests. The tickets are being sold for $125-$150 per plate (still working on that being finalized). Also, if any one has any suggestions for a snazzy name for this thing - I am open to suggestions on that as well.
This is the tentative menu:
Event Date: August 18, 2006
6:30 p.m. Passed Canapés (looking for additional ideas) Current ideas: Salmon mousse on cucumber rounds or lemon-dill crepe with smoked salmon, caramelized bacon bouchee, and gougere
Wine: Papio Pinot Grigio 2005
7:00 p.m. First Course: Mini Crab Cakes and/or Jumbo Shrimp with something other than the traditional cocktail sauce (ideas?)
Wine: Monkey Bay Sauvignon Blanc 2005
Second Course: Wild Mushroom Consommé (need recipe) with a Parmesan crisp
Wine: Concannon Chardonnay 1984
Third Course: Pasta (or gnocchi?) with red or vodka sauce
Wine: DuBouf Pinot Noir
Entrée: Individual Beef Wellington and Maderia Reduction with Risotto and Asparagus
Wine: Chateau Talbot Bordeaux
Fifth Course: Grilled Summer Peach with Mascarpone or Poached Pear
Wine: Canella Prosecco
Sixth Course: Valrhona Chocolate Pieces
Wine: Sanderman’s Reserve Port
Our wine cost is $13.00 per person (we have a great wine source here) and we would like to keep our food cost as low as possible around $40-50 per person. All labor is being donated. (The completed crab cakes are being donated - all we have to do is heat.)
What works with this menu? What doesn’t? Can this be done with very limited staff (4-6) and room? Most all will be cooked off-site (we will have access to one regular home oven and cook top (electric), microwave, etc. -- standard home appliances. We do have a full waitstaff (10) for serving and clearing – possibly plating – the dinner.
How far ahead can the risotto be made? I have heard of it being cooked and held in a crock-pot then adding a little broth right before service. I haven’t tried this do you all think this would be a viable option before I even try it?
All of the passed apps can be prepped and made up to a couple of days ahead, no problem there. Just a quick piping and garnishing and we’re in business. The consommé – will it get cloudy if done ahead? Pasta – cook ahead, cool, dunk and sauce before service – should be okay, huh? Can Wellington can be prepped and wrapped in puff pastry the night before and baked off prior to service. The asparagus will be broiled with s/p/ and olive oil. The peaches or pears can be done earlier and held until service.
Any serving suggestions, garnishes, timing for the courses, anything at all is welcome.
What am I missing here? Can this logistically be done?