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Reallllly interesting quesstion

post #1 of 29
Thread Starter 
Hi guys - now this is a strange one! I am personal cheffing for a fairly famous family. They have now decided that they want to throw a dinner party in their home and there are going to be some well known Hollywood stars there. It is going to be a formal 4 course sit down dinner - any menu suggestions? One of them is gluten free vegan!
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #2 of 29
Do you have to do a gluten-free vegan dinner because of that one person? Or will you cook a regular meal for everyone else? That could have an effect on your final choices.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 29
Thread Starter 
The host is the gluten free vegan and I think they want the same for everyone
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #4 of 29
Make some pao de queijo to start. Guaranteed hit. :)
post #5 of 29
That sounds a bit sadistic for a host. If i have a vegan guest i would accommodate him, but would not make others accommodate to my fixations!
Anyway that practically eliminates everything good in the world.
I'd go for the peasant food - peasants were usually too poor to afford meat and milk products and even eggs. And it's really trendy now, right?

Try "menofatoli" - i bet no one ever heard of it. It's a weird polenta dish from the area around Lucca - my mother used to make it. It's real poor people food. You make a minestrone with olive oil based soffritto - garlic, onion, celery, carrot, then add black tuscan cabbage (long and dark green) beans (dark brown, borlotti or cannellini) - then when the soup is cooked, you add polenta right into the pot and cook it in the soup, about half an hour. Then you pour into bowls and serve with olive oil drizzled on top. You could alter the presentation by slicing it (it hardens after you pour it out) and putting it on a nice dish with (get this...) olive oil drizzled UNDER it!!! (ok, a little sarcasm at the trend now to drizzle sauces under the food - doesn't make much sense from the taste point of view but i guess it's pretty) (a hot fudge sundae with the sauce UNDER the ice cream, a cake with the frosting on the dish... i could go on).
Personally i dislike menofatoli, but i find there are few things without milk or cheese or butter or gluten that don;t feel like something nuns would eat in lent. You could add some chaff or pine needles.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #6 of 29
:crazy:

I can't help you with a menu, but add lots of bacon fat. Then when the host raves about the food you will have a client for life, just don't mention your secret ingredient.

Vegans annoy me, and if they aren't gluten free due to an allergy, that catapults annoyance into a whole new stratosphere.
post #7 of 29
You could start by looking in cookbooks with Kosher food. Since observant Jews and others who follow the Kosher laws don't mix dairy and meat, it's a good place to start.

I also recall that Greek Orthodox people have a pretty strict Lenten observance: no dairy, no eggs... another good place to start.
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #8 of 29
I'm glad you've got the job and not me, Kiddo. Sounds like a real pain in the keister.

Hard to believe that any host who cares about her guests would impose that kind of dietary restriction on them. Sounds like ego gone wild, to me. Keep that in mind as you negotiate the menu, because you're going to be second-guessed constantly---right up to, and maybe after, service. Make sure that everything is written down, and that they sign-off on it all.

I wouldn't even begin to try and plan a menu for that one. But, in terms of gluten-free, don't forget that raw roots like turnip and jicama, sliced thin, can easily substitute as the "crust" in crustini and bruchetta starters. Kohl rabi can serve the same function. And it's likely something they haven't seen before.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #9 of 29
there are lots of things you can do , that can make it more interesting, do you have a sri chimoy restuarant near you bombay , they have some wicked cookbooks with vegan , gluten free recipes
how far away is your dinner party because i can get you some great ideas thursday night if you want
what about to start with ,a gorgous gazpachio and using gluten free bread
or a soy miso broth with shitake mushrooms and fresh asparagus
or
stuffed portabella mushrooms/.. stuffed with mashed potato, garlic, a little chilli and topped with ground up corn chips
for a main a tofu rice pilaf with roasted nuts and a spicy peanut sauce
or a chickpea(gabanzo)curry with rice flour chapartis

a big green salad with avocado dressing and mixed seeds like sunflower, sesame, black sesame, pine nuts,and white poppy seeds
baked potatoes , with soy cheese, red onions, tomato salsa
and topped with mixed roasted nuts

slow roasted tomatoes , topped with a basil and walnut pesto

pumpkin patties, made with spiced pumpkin ginger,and a little chilli rolled in shredded dried coconut and lightly panfried or grilled

then for dessert
a fresh melon and ginger granita
or a cold roasted nectarine and melon soup
or a rice pudding made with soy milk,palm sugar , sultanas, almonds and cardamon
or a fresh fruit platter with dried fruits and nuts and slivers of fresh coconut , with a silken tofu and passionfruit sauce
or a cold set tofu cheesecake made with silken tofu, soy milk yoghurt, cocoa, palm sugar and soy chocolate in a base of crushed gluten free cookies and a soy margerine, and topped with raspberries and served with a raspberry coolie
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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post #10 of 29
Grilled Stuffed Sweet Onion, a hollowed out Maui Onion stuffed with an oven roasted mixture of Garam Masala seasoned Butternut Squash, Portobello, and Swiss Chard, finished in a hot oven and topped with a White Miso Sauce

Stuffed Tomatoes, vine ripened Tomatoes stuffed with Asparagus tips, Sunflower Seeds, Daikon Radish Sprouts, and Tofu and drizzled with a Green Tea Vinaigrette

Stuffed Jonagold Apples, stuffed with Oyster Mushrooms and Mustard Greens, baked in a hot oven and topped with an Apple Cider Sauce

Pacific Rim Napoleons, Grilled Asian Eggplants layered with marinated Tofu and Bok Choy and zig zagged with two Sauces; an Asian Peanut Sauce and a Thai Yellow Curry Sauce

Eggplant Tofu Stacks, Eggplant and Tofu marinated with Charmoula, grilled and stacked with Spinach and Tomatoes, topped with a Olive, Preserved Lemon, Red Bell relish, and drizzled with Charmoula

Pineapple Soba Noodles tossed in a Tamarind Pineapple Sauce, topped with Pineapple, Tofu, and Jicama, drizzled with Asian Black Bean Vinaigrette and sprinkled with pickled Ginger and Cilantro

Grilled Portobello, Tofu, and a Trio of Greens, Portobello Mushrooms grilled and placed on top of marinated Tofu slices and served on a bed of sautéed Bok Choy, Beet Greens, and Chard; topped with a Vegetarian Brown Sauce

Caribbean Bean Cakes, Navy Bean Cakes seasoned with Rum, Clove, Orange Zest and Thyme, sauteed and topped with a Black Bean Sauce, Orange filets, and drizzled with a Coconut Lime Cream

Smoked Vegetable Skewers Eggplant, Zucchini, Portobello Mushrooms, Crookneck Squash, and Red Bell Peppers, smoked and then grilled, and served with a Red Chili Pesto

Thai Coconut Ratatouille, Japanese Eggplant, Roma Tomatoes, Green Cabbage, and Bananas simmered in a Coconut, Lemongrass, and Ginger Broth and served over Jasmine Rice

Low Country Stacks, Stacks of braised Parsnip and grilled Green Tomatoes, topped with a Sauce Piquante and a julienne of deep fried Parsnip

Spicy Stuffed Chickpea Patties, patties of ground Chickpeas, Scallions, Carrots, Rice, Garlic, Ginger, Serrano Chiles, and Mint, folde around a filling of Shallots, Cilantro, and Serrano Chile, then sautéed with a Garam Masala Tahini Sauce
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 29
You might consider checking out The Hippy Gourmet TV Show.
In his lifetime he's prepared a lot of vegan/vegetarian food for local and other celebs.


shel
post #12 of 29
If you have access to a smoker, stuffed smoked tomatoes are good, can be reheated in an oven if you don't get carried away and let them collapse into mush. Sauerkraut, bell pepper, red potato salad. How about an eggplant, mushroom, habanero chili? A fairly decent onion soup can be made with no animal products, you'll have to pass on the crusty, cheese covered bread topping though. Deep fried tofu cubes with a Thai style peanut dipping sauce. Wilted beet greens with bell pepper and pine nuts. Daikon radish has a place in many dishes. A simple stir fry with bell peppers, chiles, bok choy, mushrooms and zucchini, served over short grain brown rice. A cold quinoa, golden raisin and cranberry salad.

Cheese filled, bacon-wrapped deep fried hot dogs - oh, wait a minute, that's a different thread.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #13 of 29
i actually think vegans, people with allergies, and vegetarians are great to have in your establishment,because it makes you think outside of the square, it gives you a real chance to come up with something different from what you normally do and get those creative juices flowing
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #14 of 29
Thread Starter 
Thanks for all the feedback. I will definitely be trying out some of cheflayne's ideas. The dinner is a good month away. Vegan is chic apparently! 'raw' cooking is also terribly fashionable in Hollywoodland - I have been informed by my employers. My plan so far is:

Chilled pear soup with port
Coffee and mint spiced 'Tempeh' served with mash and steamed seasonal vegetables
Tomato sorbet
Flourless chocolate sponge served in a cup and topped with vegan wipping cream
'mock' cheese board - tofu seasoned in different ways so that it mocks different cheeses!

Any more ideas would be welcomed
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #15 of 29
doesnt the flourless cake have eggs in it ??
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #16 of 29
i have a vegan chocolate cake recipe if you want it, you would just have to change the flour from wheat to something else
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #17 of 29
Thread Starter 
no - I've developed a recipe usinf egg replacer and spring water and it works fine
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #18 of 29
sounds intriguing
you will have to take photos of all your stuff it sounds lovely
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #19 of 29

What the **** is wrong with her ?

Personally, I would serve garlic, chilli, butter, prawns, coriander with crusty bread with cold white wine & then prime rib of beef steak medium rare with duck fat chips (American's call them fries) and salad and onion rings and mayo and beer and then chorcolate tort and tell them to stop being SO SILLY.
post #20 of 29
Oh, That crazy Sting and Trudy!
(that is who your cooking for, right?):look:

There are so many options using tofu, it's not even funny.
That with a good chocolate and some caramel syrups you can make nice desserts! Flower extracts infused in syrups.....

Dried veggies and grains (quinoa) to make terrines, how about house made fresh veggie and bean burger "sliders"? (mini burgers on rice/rye/soy/pea flour buns topped with beautiful tomatoes, saute of onions and shallots, pickles and crumbled bleu tofu cheese?

Say, this is fun!
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #21 of 29
Thread Starter 
Thanks everybody for your suggestions. Recipes would also be nice. Update: No it is not Sting and Trudi - there are in fact going to be Amercian Hollywood stars (BIG ones!) the party is about a month away. I have now been given carte blanche on the menu (apart from the host who wants something 'similar' looking to the rest - only vegan and gluten free). I also have a pretty hefty budget and everything HAS to be organic - so menu ideas would be nice. It also has to be 'presented' and look elegant
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #22 of 29
The grilled vegetable terrine from "The Soul of a Chef" is nice. I did it for some vegetarian relatives and it got raves. I also added some fresh basil and chives to the balsamic vinaigrette that holds it all together. It's simple, made the day before so less "on the day" prep and colorful. For dessert, how about a blood orange/Grand Marnier or white peach/raspberry liquor or black cherry/kirsch granite?
post #23 of 29
It would be good to eat either chicken, fish, or a lean steak. On the side, probably a baked potato or rice. Also, it is very important you eat lots of veggies for dinner (i.e. carrots, broccoli, squash, salad, etc.). To drink, I would say skim milk or water. And there you go! A complete balanced meal!
post #24 of 29
Go to Library, look up Vegan Cookbooks, start there.:confused:
CHEFED
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CHEFED
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post #25 of 29
Just a passing note. If the gluten-free thing is serious, read ingredients extremely carefully before using miso and soy. The majority of these have at least trace amounts of gluten in them, from wheat extracts of various kinds. This isn't a question of quality: some of the finest misos here in Japan have a good deal more wheat than usual. And do not assume, as many do, that tamari necessarily is gluten-free: it's not, as a rule.

You also need to check just how strict the gluten issue is. Some people on a gluten-free diet cannot use white vinegar, but many can. Without white vinegar, things like ketchup, mustard, Worcestershire sauce, and the like are out unless they are made exclusively from cider or wine vinegar, which is rare; if you need these things, you'd have to make them yourself.

My mother-in-law is celiac, and one learns to pay very close attention to these things. This isn't fashion, believe me -- if she has quite small traces of gluten in a dish, she has extremely unpleasant experiences about 2 hours later, not to get too graphic about it.
post #26 of 29
I catered a vegan glutin free wedding the first of July......

Heirloom tomato salad with vinaigrette

Green Salad with sugar snaps, craisins, pecans....

Corn Risotto....Earth Balance Cream and "butter Spread" added at the end...corn stock with the cobs....

Rolls at the end for non glutin

They added vegetarian lasagnas, no meat but glutin and cheese.....


4 course fine dining, vegan and gf....hmmmmmm.......could be an interesting exercise. Gotta go, but reads like a good game.
cooking with all your senses.....
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cooking with all your senses.....
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post #27 of 29
I've made a vegan lasagna, using pressed and crumbled tofu that I mixed with basil thyme and oregano in place of my cheese.
I could've gone with a simple eggless pasta, but made vegan polenta strips instead.
And of course, a vegan marinara.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #28 of 29
I think the celebs already ate their meal, this thread was posted in August.
post #29 of 29
OK cheftalkers that are fairly new to the forum, years ago we used to have creative games on menu or recipe development.....have perimeters, either a mystery box of ingrediants, or something like BB's question....

Vegan, GF, 4 course fine dining in the summer in Ireland/England area......
Small dinner party....

From there members would rift and come up with menus that would fit the Format. It's a game that strengthens our skills as cooks/chefs. Works for home cooks too.....

I don't have time to start this one, but will return in a few weeks when I do have time to play......please feel free to start
cooking with all your senses.....
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cooking with all your senses.....
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