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Ways to present cheese

post #1 of 17
Thread Starter 

Scenerio:

Outdoor, late afternoon event with potentially very hot temps/humidity.....how would you serve stationary cheese selection for 2 hours?

cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 17

Good question, shroom.  I have a few events coming up that are outside and have requested cheese  platters/stations.  Other than praying for (and getting) low humidity and 75 degree temps, I guess I'm going to have to go with putting out smaller amounts of cheese and replenishing often.  Wilted and sweating cheese is pretty unappealing.

 

How are you handling this?

post #3 of 17

we did small plates (9 inch bamboo "disposables"

of cheese for the red white and blues event over 4th of July weekend in Mendocino California 

(see red white and blues blog post on www.caterbuzz.blogspot.com) and not much was eaten as within 15 minutes they were melted and unappetizing looking.  Of course there were alot of other options too but I felt the cheese mostly ended up in the garbage

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 #4 of 17

I tried freezing a mirror and a slab of marble then putting cheese it worked a little better then nothing at all. It got soft but it sure sweated a lot .Best thing is make small display trays that can be passed by servers instead


Edited by chefedb - 7/18/10 at 8:22am

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 #5 of 17
Quote:
Originally Posted by shroomgirl View Post

Scenerio:

Outdoor, late afternoon event with potentially very hot temps/humidity.....how would you serve stationary cheese selection for 2 hours?


 Use a 400 pan for the bottom then a 200 pan with ice cubes then a 1 in perforated pan then 

leaf lettuce then cheese then the Cambro Dome (open at both ends) "see web site" If you don't have the 1 in. perforated pan use a 200 perforated pan with crushed ice then lettuce but double up 400 pans for condensation.

 

I also use perforated sheet pans with 2in.deep sheet pans with hinged clear covers
 

http://www.instawares.com/dd1220becw-135-clear-dome-display-cover.dd1220becw-135.0.7.htm

 

http://www.thefind.com/query.php?query=cambro++dome+cover


Edited by caterchef - 7/19/10 at 12:02am
post #6 of 17
Thread Starter 

2 hour aps....local cheese table......all kinds of glassware, more glass than I've ever hauled anywhere.

 

trifle dish with ice, shallow bowl that fit nicely.....local fresh chevre, mascarpone, sugar, orange zest, topped with local blk rasp, strawberries, blueberries (lucked out, it was the end of strawberries beginning of blueberries)  chambord goo then topped with more fresh berries.....pretty flowers garnish,   Pumpernickel white raisin toast and cherry walnut toast for scooping.

 

 

Cheddar ice box crackers

 

Toasted pecans

 

hummos....their choice...topped with roasted tomatoes and kalamatas.

 

again a double deal with ice btm for :

local feta with creama, ricotta, mixed topped with toasted pinenuts....pita chips, crostini dippers

 

Fillo tartlets with local blue chevre, mascarpone, fig jam, pecan garnish.....not on ice, just kept smallish number out and refilled.

 

So, 60" round with many heights....really pretty display, sorry didn't take pix. 

cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 17
Quote:
Originally Posted by shroomgirl View Post

2 hour aps....local cheese table......all kinds of glassware, more glass than I've ever hauled anywhere.

 

trifle dish with ice, shallow bowl that fit nicely.....local fresh chevre, mascarpone, sugar, orange zest, topped with local blk rasp, strawberries, blueberries (lucked out, it was the end of strawberries beginning of blueberries)  chambord goo then topped with more fresh berries.....pretty flowers garnish,   Pumpernickel white raisin toast and cherry walnut toast for scooping.

 

 

Cheddar ice box crackers

 

Toasted pecans

 

hummos....their choice...topped with roasted tomatoes and kalamatas.

 

again a double deal with ice btm for :

local feta with creama, ricotta, mixed topped with toasted pinenuts....pita chips, crostini dippers

 

Fillo tartlets with local blue chevre, mascarpone, fig jam, pecan garnish.....not on ice, just kept smallish number out and refilled.

 

So, 60" round with many heights....really pretty display, sorry didn't take pix. 



 Sounds like there is a whole lot of CLASS in Saint Loooeee  Louie!

You should be in Vegas, You may be wasting your tatent under the Arch.

post #8 of 17
Thread Starter 

Vegas? never thought of Vegas as a local food hotbed.

cooking with all your senses.....
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cooking with all your senses.....
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post #9 of 17

Put out smaller quantities at a time with freezer pack underneath (and covered of course)

 

or suggest a cheese fondue!! heat ?  What heat?? will not matter

post #10 of 17

I would try to convince the client to do a baked brie and passed mini cheese tarts. Perhaps you could do small trays and pass them. Is the kitchen area climate controlled?. It is a waste of product, labor and reputation to try to fight the heat with a stationary cheese presentation on a hot day.

post #11 of 17

I have had a lot of hot August Weddings Down South here. I just tell the client its not a good idea and try suggesting other options for them. I feel they pay us for our experience and all understand that cheese and the sun, just doesn't work ..

 

Chefbee made a good point and try to incorporate cheese as a passed item, even if you left in a cooler and took out as needed.

 

http://NewDreamCatering.com

When I stop loving what I do, I will do something else: Clint Eastwood http://NewDreamCatering.comCharleston, SC
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When I stop loving what I do, I will do something else: Clint Eastwood http://NewDreamCatering.comCharleston, SC
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post #12 of 17

I have done cheese displays in the heat of the summer months. What I use is a a Cheffield display made out of polished aluminum alloy which retains cold.

set on a wrought iron stand. Under the display I had my husband manufacture a large square lucite tray which was the exact dimensions of the 24" x 24" square tray and loaded it with ice cubes. It was wonderful and kept the cheeses, fruits and flowers in perfect shape for 2 hours.

 

Also, the lucite tray can be used for other serving purposes.

 

La torche de l’amour est allumee dans la cuisine.
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La torche de l’amour est allumee dans la cuisine.
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post #13 of 17
Thread Starter 

Saffron that's essentially what I did, only using glass! It'd be less stressful being able to use lucite & aluminum. 

Do you have pix?

cooking with all your senses.....
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cooking with all your senses.....
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post #14 of 17

I thought I had pixs of that party.....could not find them.

Essentially I took the Cheffield piece which was a flat Zen type 24 x 24 square tray.

Made a lucite square 24 x 24 x 2 " height with ice, Sat tray on top and got it very cold

Set out the cheeses and arranged the grapes, strawberries. Put flowers in a 1 1/2 " chunk

of cucumber which acts as a "vase" with its own natural water and stays cold through

the conduction of the Cheffield alloy.

 

The lucite is wonderful to use. Lite and easy to transport. Gluing it up is the tricky part and

it goes in the shop after every two gigs because sides come loose.

 

I have a quaduple lucite spiral stair case that I had manufactured that I use for dessert displays.

Recent photo of it for a recent party where a Lumber Company (I think you advised me on decorating ideas

awhile back) who was having a grand opening and launching the new colors for 2010. The decorator gave

me the colors she wanted to showcase. I color matched the swatched with sugar that was used for these

almond bon bon cookies and used the same color swatches to decorate the table. Happy to share photo if you would

like me to send it to your email.

La torche de l’amour est allumee dans la cuisine.
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La torche de l’amour est allumee dans la cuisine.
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post #15 of 17
Thread Starter 

You can post it here in catering or on your profile.

cooking with all your senses.....
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cooking with all your senses.....
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post #16 of 17

Tried to use the attachment and it prompts that I do not have permission.

La torche de l’amour est allumee dans la cuisine.
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La torche de l’amour est allumee dans la cuisine.
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post #17 of 17
Quote:
Originally Posted by saffron View Post

Tried to use the attachment and it prompts that I do not have permission.


Try the "insert image" button, it's the 2nd button to the left of the attachment button. You can either upload an image or click on the image url tab if you've got the image hosted on imageshack or some site like it.

Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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