I have a great opportunity this spring to cater a pretty large formal event for upto 250 people. They are looking for a plated 3 course meal that would be suggested by me. The menu I am thinking of offering is as follows.
1. mixxed greens salad with seeds, nuts, cranberries in balsamic vinegarette
2. braised lamb shanks (braised in red wine with porcini mushroom stock, thyme, carrots, celery, onions, stock) with couscous & glazed green beans
The event is at a cultural centre that has a very underequipped and poorly designed kitchen. I helped cater a new years party last year there and even though it was very challenging we made it happen.
I will have 2 ovens with two shelves each (Garland ovens) 8 gas burners and a full sized hot box to prepare all of my food.
What I was thinking was braising the lamb shanks the previous day and then transferring them over to foil chafing dish pans. I find that I can fit two foil pans side by side on each shelf of the oven - I just need to figure out how many shanks I can fit in a pan. On the day of the event I can make the couscous about an hour before service and I'll just reheat the lamb shanks in the oven for a short period of time. How long do you think it will take to reheat them? I was hoping 20 minutes at 350-375 or so would do it....
Does this sound doable? Will braised shanks reheat nicely while staying soft, flavorful and succulent?
What other veggie options are there other than the green beans?
Also, they are asking for a vegetarian meal for a dozen or so vegetarians that will be on-site - they said just a pasta or something. Any suggestions? (no fish allowed)