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Big Party

post #1 of 18
Thread Starter 
As a Non Chef I need some help planning a 75th birthday party.No dietary restriction,female,loves good food.Any help would be appreciated.Include wine.Enjoy being part of Chefs Talk Cafe.
RRS
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RRS
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post #2 of 18
Hi non chef,

Give us some specifics on the person,guest,time of day,likes and dislikes
I would be happy to help you.

cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 18
Thread Starter 
party is for a female,15to20 guests,late afternoon,Sat.or Sun.menu open to suggestions.summer affair. :) :)
RRS
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RRS
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post #4 of 18
With something that special I would look at your birthday girl's wishes....does she enjoy high tea if so what a great way to entertain her and her guests....
Laid back or more formal....
budgets???
locations available
Mostly though her likes and dislikes (what is special to her)
cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 18
Groovin on a summer afternoon!!!!

Hey Non Chef,

How about chilled sliced leg of spring lamb,stuffed with marinated goat cheese,pine nuts and yellow roast tomatos and served with grilled ciabbata,and tapinade.hierloom tomatoes wedged and served with grilled baby leeks and fruity olive oil and balsamic syrup.
Or steamed white and green asparagus tossed with oven roated corn scraped off the cobb.or a chilled white peach soup with teguilla smoked shrimp.all kinds of sweet baby beets,maybe with some tender green beans,chiffanade of endive,toated walnuts and walnut oil,maybe a ginger roast bell and evens carved and served with tat soi and quike sauteed apricots,fresh oysters and sliced lobster with osetra miniunette.poached halibut with gaspocho sauce.sauteed summer shroom brushetta with a tangy blue vien and run under your broiler.

Just some idea's non chef.
If that is the direction you are looking to go let me know. If not I can try other things
cc

[ February 25, 2001: Message edited by: cape chef ]
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #6 of 18
Thread Starter 
Cape Chef you blow me away with those menus.Keep up the suggestions.Don't forget the wine!!!!!!!!!!!!!!!! :)
RRS
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RRS
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post #7 of 18
<<<How about chilled sliced leg of spring lamb,stuffed with marinated goat cheese,pine nuts and yellow roast>>

Cape Chef...do you have this recipe to share...?

Thanks,
post #8 of 18
Cape chef,

Will you be the chef?
post #9 of 18
Momoreg,

I certainly hope so :)
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #10 of 18
White asparagus needs to be peeled before you cook them. Also, like green asparagus you need to snap off some of the end. The bottom part of the asparagus is very fibrous and not really edible.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #11 of 18
Sorry to Non Chef for hijacking your thread... Cape Chef, you mentioned seasonality. I have to incorporate seasonality for a March menu for school and quite frankly, looking at grocery store flyers doesn't seem to help. The only items that are on special are last fall's hardy crops that they are trying to liquidate. What's considered seasonal in March?
post #12 of 18
Thanks Cape Chef, as usual very helpful.
post #13 of 18
Cape Chef, how long did it take you to come up with that? I envy you! It usually takes me a week to come up with a menu half that length!

You mentioned steamed white/green asparagus. I tried steaming white asparagus a couple of times and they turned out very bitter. MAkes me think that blanching is the way to go.. What do you think? Any solution?
post #14 of 18
IF Cananda has extension agents they can supply you with a list of what's in season in your area.
cooking with all your senses.....
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cooking with all your senses.....
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post #15 of 18
extension agents?
post #16 of 18
Hi Seattle,

I hope evrything is ok with you and your loved ones after the big shake up.
The way I do the lamb dish is to first bone out a leg of lamb. (or ask your butcher)and roast the bones with Miropoix and fresh herbs
I am buying all my lamb from colorado (rosen)
Trim out the silver skin and most of the fat,make a couple slices in the large muscle of the lower deckel and then cover with saran and pound until you have a uniform thickness,cover and refridgerate.take a couple of yellow beef steaks and cut into concasse,toss with olive oil,rosemary oregano sliced garlic,shallot and S&P and roast till tender and just carmilized. Toast some pine nuts and chop a nice assortment of herbs (Rosemary,thyme,marjarom)lay your lamb leg on a work surface skin side down,brush with french mustard and sprinkle your herbs over the leg and season with Kosher salt and black pepper. Crumble some young goat cheese over the herbs and throw your pine nuts and tomatoes ontop and gentle push them in to the meat and cheese.roll it up,tight it with twine,season and roast at 375 for about 45 minutes. let it rest. rub your loaf with garlic,drizzel with olive oil,some basil and salt and grill it up.spread some tapinade over the bread ( I use kalamata) untie the lamb,slice it thin and pop it on the bread and enjoy. Deb you can certainly serve this hot and make a pan jus with the bones etc.
I nice cabernet or heady Pinot Noir work well.
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #17 of 18
Thread Starter 
Cape Chef as I read your postings I'm convinced that you should be teaching at a fine culinary school or write a cook book featuring exotic recipes!!!!!!!!!!!!! :)
RRS
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RRS
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post #18 of 18
Sounds wonderful!!!!
we have a really mild "straight hair" sheep in Mo. I think it may stand up to the flavors.
cooking with all your senses.....
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cooking with all your senses.....
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