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A menu with only apps...

post #1 of 13
Thread Starter 
I have a request from my Patron.

We will be having a luncheon next week (20 clients vip) and the request is to have 6 apps and one dessert. No entree.

Soup yes, salad yes or whatever....there is no theme so it is open ....I am also looking for "presentation" so details will help me alot.

If anyone has ideas , I welcome them .

A votre service,

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #2 of 13
Bruschetta, either white bean or Caprese
coconut shrimp on a stick
Tuna tartare and avocado with wasabi vinaigrette
Caponata di Carciofi Crostini
Roast Beef with horseradish sauce crostini
Salmon mousse on English cucumber rounds
Lamb "Pops" (rack chops formed into lollypop)
Chicken "drumettes"
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 13
Sounds like Tapas Menu.
CHEFED
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CHEFED
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post #4 of 13
Intense Shrimp, shrimp wrapped around fresh pineapple, then rolled up in paper thin prosciutto, fired in a hot oven and drizzled with a carrot chipotle syrup

Spicy Tunisian Chicken Skewers, strips of chicken breasts threaded on sugar cane and marinated in a cinnamon chile oil, then grilled and served with harissa, a spicy roasted red bell pepper sauce seasoned with coriander and caraway

Seared Tuna Sashima, an ahi tuna loin seasoned with Szechuan peppercorns and gomasio, a Japanese toasted sesame salt condiment, then pan seared rare, sliced and served on a black sesame seed tuile atop a bed of Japanese sweet sesame seed spinach; and garnished with a seaweed salad and drizzled with a wasabi crème fraiche sauce

Anticuchos Flank Steak, Peruvian style beef, brushed with an ancho chile and beer marinade, then grilled, thinly sliced and served on a toasted baguette and draped with huacatay aji, a spicy lime mint vinaigrette, and served with verdures ceviche, a lime marinated mixture of red onions, corn, and orange bell peppers

Stuffed Dates, medjool dates stuffed with a mixture of chevre, toasted almonds, and carrots, seasoned with charmoula, a Moroccan marinade of lemon, garlic, chilies, saffron, parsley, cilantro, and cumin; then the whole thing wrapped with applewood smoked bacon and fired in a hot oven

Coconut Poached Scallops, day boat scallops gently simmered in a spicy red curry coconut broth and served on a bed of pan-seared bok choy in an Asian soup spoon and topped with banana ginger chutney

Luau Pork Outriggers, pork tenderloin brushed with a tamarind star anise glaze, then grilled and served in brown sugar glazed sweet potato canoes and sprinkled with fresh mango and toasted macadamia nuts

Vanilla Bean Sachets, diced Granny Smith apples, Maui sweet onions, toasted cashews, and vanilla scented ricotta sealed in a won ton purse and baked in a hot oven and topped with a green pea cardamom 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 #5 of 13
Thread Starter 
these ideas are exactly what I am looking for.................

I can't thank you enough !

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #6 of 13
I like these with a piece of roasted red bell pepper on them.


Fresh spring rolls, a zesty dipping sauce or two.

Will you be able to keep things warm? Recently I made some italian sausage "sliders" using soft potato rolls about 2" square with little patties of sausage, red bell pepper again and a slice of mozz. The sausage might be a bit too greasy served cold.

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 #7 of 13
Red Pepper and Brie Bisque
Anti Pasta salad
Mini Turkey criossant w/cranberry cream cheese spread
Shrimp Ceviche on mini tostada shell with Pico De Gayo & Avocado
Chicken Yakitori
Spanakopitas
post #8 of 13
You probably want to do a meat dish, like beef tartar, or carpaccio, and then maybe a hot dish, like a chicken meatballs, with a unique sauce, and then some kind of mini gourmet sandwich.
post #9 of 13
Hot apps:

Serrano ham croquettes
Mini-Kentucky Hot Browns
Shrimp & sausage skewers
Seafood lollipops with peach gastrique
Cajun eggrolls
Butternut (or other) bisque shooters

Cold & room temp apps:

Shaped gougerre with various fillings
Squid or mussel escabeche
Marinated chickpea salad
Won ton cups with various fillings
Shrimp & cantloupe with Mayonaise Charles
Charlotte of potatoes, squid & herbed tomato sauce
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 #10 of 13
VIP does not always mean they like "fruffy" food....unless specified.

Men. Lunch. Greens or Veg where appropriate.

I'd break it down into simple with options ie....

Beef, lamb, venison with sauce options on the side, chutney, herb sauce, horseradish/whatever,blue cheese something.....so meat and potato guys have something.

Fowl. turkey, chicken, boned out quail, duck..... with cashew butter/concord chutney or what have you....

Seafood/fish....whatever is seasonal for you. would be a good salad option.

Rice....arincini would be a nice option

Prominent Cheese....something interesting but not outrageously stinky or strong.....either open melted or in a salad....I'm lovin' aged gouda right now with dried cherries or fresh figs/almonds.

Wild Mushrooms.....hot, cold, soup, simple woodsy treats.
saute, garlic, parsley, evo. serve with or without crostini.

Desserts
Apples, Pears, Maple, Nuts.....

PBJ is hitting fine dining restaurants throughout USA mid-west. "nutter butters, house grape soda with ice cream, PB pound cake with concord jelly, grape newton"

Recently had a Salt licorice ice cream that knocked my sox off.

Chocolate still popular, straight up cake warm with ice cream....do something fun with the ice cream.

You didn't specify how you are serving the dishes.....is it buffet, passed, served in courses, stations, is there a meeting going on during lunch ......20 guests, 6 dishes of aps. hmmmmm.
cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 13
Thread Starter 
Shroomgirl,


Your marvelous with those ideas as well. I am looking at these posts and I am sizing them up....

I am trying to incorporate wines in there as well...
Thank you so much....

Ps I enjoyed your review, I am thinking of getting it.

Merci

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #12 of 13
I enjoyed your review, I am thinking of getting it.

? not sure what this means.
cooking with all your senses.....
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cooking with all your senses.....
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post #13 of 13
Thread Starter 
I was referring to Kenny Shopsin...how much you enjoyed the book.

You mentionned Salt Licorice Ice Cream, is this something new ? I never heard of it.

I have been busy in the kitchen today with making coconut puree , chocolate designs, stuffed strawberries.....
between everything else.

Looking to have the dessert really look great.

off to plate. Will be back 2nite.

Merci Tellement,

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
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