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A couple shots from my Friday dinner banquet

post #1 of 18
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100_0519.JPG100_0517.JPG100_0516.JPG100_0515.JPG
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #2 of 18
 Real nice, neat and classy

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 18
Very nice!
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #4 of 18
 What a beautiful room Brad. The food looks incredible. How many people? How many cooks for the event?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #5 of 18
beautiful! those are VERY detailed descriptions you've got on the wall....
what was the menu?
cooking with all your senses.....
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cooking with all your senses.....
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post #6 of 18
hey you have an asparagus turned the wrong way......just sayin'...
post #7 of 18
Quote:
Originally Posted by fryguy View Post

hey you have an asparagus turned the wrong way......just sayin'...

Actually, 2 are facing one way, 2 are facing the other. Leads me to believe that was planned.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #8 of 18
Quote:
Originally Posted by fryguy View Post

hey you have an asparagus turned the wrong way......just sayin'...

Hmm, whichever way, it is the right way.  Kinda like a wizard is never late nor early.  He arrives when chooses.

I really like the room though, and the plates look fantastic.
post #9 of 18
Thread Starter 

The event was for 200 invited guest & the asparagus was properly placed

It was a dedication to our new Horace Duttan Taft dining area of the campus.http://search.intelius.com/Horace-Dutton-Taft brother of our president William Taft.

 

The menu started with a lobster bisque which was poured table side, we first garnished the soup terrine's with roasted corn, red pepper brunoise, andoullie sausage and a mini cheddar biscuit.Placed on the guest charger and soup poured from silver pitchers.

The second course was a Napoleon of red and yellow beets, topped with a warm goat cheese fritter, micro arugula, chive oil and fleur de sel.

Entrée choices where roast Colorado rack of lamb with a pistachio, mint, garlic, chive crust, Stilton flavored polenta, truffle scented fava beans and a cippolini/red wine glaze de viande

Pan seared Atlantic halibut over a Yukon potato/ramp puree, with pencil asparagus, chanterelle butter and baby sorrel oil

Grilled eggplant stuffed house made mascarpone & ricotta cheeses, caramelized fennel, garlic scape's, shallots, pine nuts. oven roasted red tomato coulis & celery micro greens.


Smores of floureless chocolate torte, charred marshmallow, graham cracker ice cream.

The room did look beautiful and I had a blast with this dedication

 

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #10 of 18
you made mascarpone and ricotta? cooolllll......
cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 18
Thread Starter 
Quote:
Originally Posted by shroomgirl View Post

beautiful! those are VERY detailed descriptions you've got on the wall....
what was the menu?

Shroom, When I do large/complicated events I always take pictures of the courses and post them with descriptions. It's very helpful during my pre-service meetings.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #12 of 18
Quote:
Originally Posted by cape chef View Post




Shroom, When I do large/complicated events I always take pictures of the courses and post them with descriptions. It's very helpful during my pre-service meetings.
 

Thats a great idea. Good for the staff, both front and back of the house. I may start diong that.......buy the way I really was'nt trying to bag on you about the aspargus, the whole thing looked really great..... 
post #13 of 18
Thread Starter 
Quote:
Originally Posted by fryguy View Post




Thats a great idea. Good for the staff, both front and back of the house. I may start diong that.......buy the way I really was'nt trying to bag on you about the aspargus, the whole thing looked really great..... 
 
No worries Fryguy, I didn't think you were serious.
Happy cooking
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #14 of 18
 thank you for sharing the detailed menu and method.  would you be so kind as to post the rest of the photos individually that are hard to see in the group shot and if you are willing also to share the detailed print outs that we can see in the photos that would be valuable for those of us who might be interested in implementing a similar system when we make our "plan of attack" for each event.
great sharing.  you should cross post this in the catering forum too - 
where are you located?
Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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post #15 of 18
You can make out what's written.  Click on the picture and it will open up in another window in full size.  Then enlarge them using your viewer.
post #16 of 18
Thread Starter 
Taft butter.jpgTaft table setting.jpgTaft dining hall.jpgtaft dessert.jpg
Edited by cape chef - 5/5/10 at 4:12pm
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #17 of 18
Thread Starter 
Quote:
Originally Posted by tigerwoman View Post

 thank you for sharing the detailed menu and method.  would you be so kind as to post the rest of the photos individually that are hard to see in the group shot and if you are willing also to share the detailed print outs that we can see in the photos that would be valuable for those of us who might be interested in implementing a similar system when we make our "plan of attack" for each event.
great sharing.  you should cross post this in the catering forum too - 
where are you located?


Hi Tigerwoman,

I wish I had the computor skills to do what you asked.
The campus is in Watertown CT.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #18 of 18

bet there are some guys @ CT that can walk you through it.....they showed me how to upload (and you know I'm about on the same tech level as you)

cooking with all your senses.....
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cooking with all your senses.....
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