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Carving Station

post #1 of 8
Thread Starter 

Im looking for new ideas for our carving station for sunday brunch, We curnetly do, Ham, Pork Loins, Beef, Turkey Breast, What are other things you have seen, Im running out of ideas,  Thanks Adamm

post #2 of 8

well it is a bit of a pain but have you considered whole roasted chicken or turkey? much nicer presentation..at least for the start. There are really only so many things you carve though. I do pork loin, pot roast , tri-tip, prime rib, french cut roasted turkey halves (it's cut down the middle and de-boned except for the leg), hams (picnic and smoked for variety).  I suppose you could do a whole fish or a full side and carve out portions.

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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 8

Maybe a lamb leg?

post #4 of 8
Thread Starter 
Quote:
Originally Posted by Gunnar View Post

well it is a bit of a pain but have you considered whole roasted chicken or turkey? much nicer presentation..at least for the start. There are really only so many things you carve though. I do pork loin, pot roast , tri-tip, prime rib, french cut roasted turkey halves (it's cut down the middle and de-boned except for the leg), hams (picnic and smoked for variety).  I suppose you could do a whole fish or a full side and carve out portions.


I like the idea of the french roast turkey, I think im going to swich up the way we do it, ie pork bbq styel, and pork with a raspberry sauce or somthing.  and same with the hams, we normally carve bonless stuff so ill try different things, thanks for the ideas.
 

 

post #5 of 8
Thread Starter 



 

Quote:
Originally Posted by kedco View Post

Maybe a lamb leg?



The Restaurnat is in a reirement home with independent living, i like the idea but i know lamb isnt one of ther favorites, I might give it a whirl anyways though.  Thanks Adam

 

post #6 of 8

Meat loaf can be carved  call it French Roast, Flanks or London Broil, Smoked Salmon, Galantines of Chicken, Duck. Glazed corned beef, brisket, pot roast, large kilbasi.

     Retirement homes are usually limited budget items(food cost sensitive) They try and feed them for  $3  to  $5 per day.

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 #7 of 8

Try carving different types of sausages...

post #8 of 8

Salmon.  Whole sides grilled or poached.  Of course Halibut would be nice, but....

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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