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post #1 of 3
Thread Starter 
I am catering a party on saturday and need some advice.. What Alfredo do you reccomend that can be held for 2 hours in a chaffer? I am doing some fetticinie, and they would like it tossed with the alfredo. Does anyone reccomend a good alfredo?

Also, went to the Seattle food show a few weeks ago.  Found this cool new chaffer fuel, its made from Sugar cane ethonal.  So it burns clean and doesnt turn the bottom of the chaffers black. Also, it is refillable check out Ecogel.com

Tell them Matt Sent ya.

post #2 of 3
I would not hold an Fettuccine Alfredo for two hours, I would keep the sauce and noodle separate. I wouldn't do what the customer wants, I would do whats right for a good quality dish...............ChefBill
post #3 of 3
You may want to read this? 

Fettuccine Alfredo – The Real Way
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