or Connect
New Posts  All Forums:Forum Nav:

Catering Gripe

post #1 of 4
Thread Starter 

My wife and I attended a wedding yesterday, well actually just the reception, we had car troubles at the airport and arrived too late for the actual ceremony.  A spinach salad with strawberries, bacon, and other goodies was a part of the food provided.  It was tasty, though the dressing was a tad too sweet for me.

 

But the main thing about the salad was that the spinach leaves were all whole and were all BIG.  On the order of 2 - 3 inches, bigger than the size of a credit card, on the order of maybe 2/3rds of a dollar bill.  It was sad to see so many of the guests using their little plastic forks to try and wrangle these sheets of spinach into their mouths without slopping dressing all over their wedding clothes.

 

The groom's mother, knowing my affinity for food ( I did the mashed patoots and gravy for Thanksgiving at their house last year ) asked me what I thought of the catering, but I thought better of complaining about the awkward salad.

 

You'd think that folks who cater weddings would have a better grasp of such things.  Of course, the plastic forks tell a tale as well.

 

mjb.

 

ps:  The little cream puffs with the chocolate drizzles were, uh, well, let's just say I probably ate more than my share ;-)

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #2 of 4

That seems strange, so how was the texture of the spinach? I have not seen spinach that big and I would assume it would be rather tough. Usually baby spinach is used for salads. Personally I don't see a huge problem with plasticware if it's better quality stuff.. I assume this reception was on the smaller scale? I've been to large receptions where they used silverware and had 5-7 servers working. I think usually that sort of thing comes as part of the staff of a banquet hall (large hotel, etc.) and of course comes at a cost.

post #3 of 4
Thread Starter 

When I first stepped up to the food line and saw the size of the leaves I was thinking it would be old, dry and tough.  But it actually was more fresh and tender than I expected.  Maybe it is a mutant strain of GMO spinach that Monsanto is developing in some remote Utah valley.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #4 of 4

The better type places and caterers use baby spinach which is smaller and very tender to the teeth. ((99% of the time it is served with a warm bacon dressing and with fresh sliced mushrooms. . Contrary to what people think spinach must be washed and dried I don't care if bag says prewashed by 6 virgins wearing white gloves. You always get traces of sand. There is Hybrid or hydroponic spinach available at a premium price that is not grown in sand, I have tried it an d do not like it.. Each caterer is different as far as knowledge and ability. Everyone however thinks they are a caterer. When I lived in NY I remember a furniture store in the neighborhood that had a sign  WE DO CATERING ?????

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...

Reply

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...

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking