New Posts  All Forums:Forum Nav:

cigar dinner in a boat

post #1 of 7
Thread Starter 

Chefs,

Advice pls. I am Exec chef at the Bangkok marriott. 11 restaurants and 5 beautiful boats(visit anantara.com).

Tough request: Client ..40 cugar afficianados............. 5 course cigar dinner in the boat .

Challenge: the boat kitchen is designe dto put Asian(thai) food .no ovens, no grills, just burners............. no big fridges........... advice me .............I want to go high end ............Hokkaido scallop ceviche, kangaroo karpaccio etc.Any thoughts pls

 

post #2 of 7
Thread Starter 

And my English sucks ..sorry........... Cigar dinner .....not freaking Cougar dinner............God help me

post #3 of 7

If you have electricity you can get an electric oven which will hold four half sheet pans.  Do you have space?

post #4 of 7

what kind of boat? there are boats and then there are BOATS!  i'm assuming this is something large and most probably swank if it holds 40 for a sit down...is this a dinner cruise? as in the boat leaves the dock? how long is the evening? what type of clients, besides rich?...american, european, asian etc? more info might help...i'm assuming that it all men since it's a cigar dinner.....maybe a few cougars thrown in, no? since you have access to so many restaurants with lots of equipment at your disposal, it seems to me that you can pretty much do whatever you like and pull in whatever equipment you need to keep it warm or cold.....my first thoughts go to a mixed grill...wild boar, elk tenderloin,lamb chops, kobe beef... that sort of thing...lots of seafood...giant shrimp, scallops...what about a roast suckling piggy? gotta say, the kangaroo leaves me cold, but maybe just cuz my name's joey.....will think on it some more.....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #5 of 7
Thread Starter 

Thanks, for thoughts.

No I can fix an oven as its a cruise and can only take so much load on electricity . So I am going to roast in the hotel kitchen and keep it warm and wheel around a trolley and carve for each guest. thats the main course . wants to work around that for the first three courses..........something masculine, but execution is a challenge   

 

post #6 of 7
Thread Starter 

Thanks Joey,

Yep its a cruise ship......... you will get an idea if you have time to visit www.anantara.com

 

 

 

post #7 of 7

just curious chef, don't you have  BRIGADES of chefs to toss and bounce ideas off of? what do you have so far for courses? how many courses? here's a few more thoughts....nothing says 'i got bigger toys than you do' like fresh seafood and lots of it....you know like jumbo cocktail shrimp dripping from bowls, stone crab claws, lobster medallions, mini crabcakes, oysters...maybe a seafood station could be set up...it's certainly doable, elegant and always makes the same elegant statement.....if not as a station perhaps as a plated starter...same idea of a mix....shrimp, scalllops, lobster, lox,maybe a spicy seafood sausage.. a touch of caviar...that sort of thing.... then an antipasti plate...fine salamis and cheeses sliced paper thin, parma ham, sausage, assortment of olives, capers,evoo and lemon squeeze is all it needs besides nice crusty bread..... warm duck breast salad...sliced atop baby greens,spiced pecans, dried fruit(cranberries) with some sort of fruit vinaigrette(rasp. etc.) crumbled cooked proscuitto....maybe a pasta course...fresh jumbo ravioli filled with something interesting...boar, elk, rabbit...lots of choices...lightly sauced...you would probably have to cook the ravioli onboard however, or if you could pre cook it you would need to sauce it to keep it from sticking together.....you could precook it and then fry(brown) them in a hot pan...sauce in bowl...just a few pieces would do.....palate cleanser....i like pink peppercorn sorbet. well, that's all i got for now.....one last thought...could you or would you want to set up the whole dinner as stations? that might be very nice as well.....what's the weather like there now, just curious?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs