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Hot apps for 40

post #1 of 15
Thread Starter 

Hey ya'll. I'm a new member here lookin' for some wisdom. I've got an event for 40-50 people Thursday. Hot apps. Its for a non-profit so I gave them a pretty good deal. I'm looking for some fresh ideas that are classy but cheap (I'd like to cover costs and and walk away with at least a little something). I'm tired of my old standbys. Ideas? Go.     

post #2 of 15

What is your per item price point for cost?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 15
Thread Starter 

Again, its for a good cause and not real concerned with making any money off the deal. All they could afford is $10/head and I'll be doing all the labor. I'd like to do three to four items plus a small sweet course. No servers just lined up on the bar in waves. Kind of at a loss for what to do thats nice and semi-sophisticated for that price.

post #4 of 15

What's your style/ what kind of cuisine are they looking for? Is it family style or are you making platters of amuse-bouches? Sounds like you have $500 to play with, that could be fun! 

Sam Jebson
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Sam Jebson
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post #5 of 15
Prawn-pops ( skewered tempura 21-25 prawn )
.30c/ea

Mini quiche
.30-.40 ea

Alberta scallops with chipotle ketchup
.25c each.

Baked brie with home made crackers and preserves.
40.00.

Grilled lemon cup stuffed with cheese and fresh herb
.60c/ea

Butter chicken satay with raita
.75c/ea

Not really knowing your exact budget, just a few off the top of my head and general foodcost.
post #6 of 15
Quote:

 I'm tired of my old standbys.

Hard to improve on your old standbys when we dont know what they are. smile.gif

 

I assume your prepping/baking in your kitchen then transporting?

 

Classy is as classy does--it's relative to the event.

You have enough $$ to do at least 1 extra yummy, like seared tenderloin-bites,

or crab-stuffed cucumber cups or mushroom caps--for 50ppl even premium crab is

only 20 bucks or so. Greek salad skewers present nice, spicy chicken crostini, there are oodles

of gorgeous deviled eggs, but that may be one of your "done-too-muches".

Bread n asparagus twists, brie cheese & onion puff rollups, bacon wrapped stuffed dates,

......have to think more about it.

post #7 of 15
Here are some things I thought of:

Grilled polenta cakes w/ red onion jam & chèvre

Slow cooked pork shredded on top crispy won ton with chimichurri

For the sweet side: mini chipotle scented flourless chocolate cakes topped with anise whipped cream.
post #8 of 15

Second the polenta cakes, square or round. You can top them with anything. I've done them with mushroom halves in reduced balsamic vinegar, or seared some scallops dusted with cumin, slice them in half widthwise and put them on polenta with roasted pepper cilantro salsa. You could also roasted them with a fun cheese like port wine manchego or a little asiago with a compari tomato slice and basil. Pistachio crusted polenta cakes with a slice of seared halibut, smashed blackberry and a drizzle of vinegar. Okay, enough polenta.

 

If you used picked crab claw, you could do mini crab cakes baked in mini muffin tins for $50-60. If you want to make them cheaper, cut the crab 2 to 1 with tilapia.

 

You could do Southwest chicken/beef/pork eggrolls with chipotle creme fraishe.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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post #9 of 15

Devil's advocate here...

You want new recipes because you are tired of your menu.

Why did this host choose you over all the caterers/chefs that are available out there?

Was it maybe because they had your food at another event and love, love, LOVED your recipes?

Will this be a new (to your food) crowd you are serving?

I ask because you may have been chosen because they (host/client) know you are a kick-*** chef and want their friends/business associates to experience your food.

If this is the case, may not be the best timing to trot out lots of new apps.

Not sayin' to 86 your whole menu, keep a few of the old tried and true (the ones that are so good that people would hip check their Gma to get to the last portion eek.gif  and trot out a few brand spankin' new tastees, enough to show your growth as a caterer.

 

IMO.

mimi

post #10 of 15

$10....40-50 people     (hoping this isn't during dinnertime)

 

1 red meat

2 veg (one with cheese)

1chix or seafood

 

Red meat....beef wellingtons have an ooooo ahhhh with the name, it's essentially puff sheets wrapped around searred beef with perhaps a tad of mushrooms, if you have puff on hand this is uber cheap.  You don't need much beef

 

Empanada...beef/pork mix...spice it up any number of ways

 

Proscuitto wrapped fruit or veg

 

 

Chix (pretty boring)....lettuce wraps

wontons

skewers

 

Seafood....rangoon using fillo cups

 

Veg....springrolls

duxelle stuffed mushroom caps

blue cheese & sorghum bites, endive

beet crostini

 

*What about pimped out popcorn?   bacon salt, truffle salt, sorghum corn, etc......fun, cool, snacky

cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 15

Oh Shroom's wellington idea just reminded me you can do individual Chicken Cordon Bleus

too, chunk of pre brined chicken breast, lil chunk-o-swiss, lil square of good quality deli ham, 

puff-pastry-wrapped and baked to goldenness. Keep em to one or two bites. (Defintely 2 if anywhere

near a meal time.) 

Cheap, elegant, and yet another .....

 

Quote:

 ooooo ahhhh with the name,

Like maybe Cordon Bites etc.

post #12 of 15

Grilled rice balls with a surprise inside.  Stir fry some tofu and veg, then make a ball with cooked sticky rice with the fry mix in the middle coat the ball with sesame seeds and grill or broil till lightly browned.

post #13 of 15

hope this is not too lat and the event has not yet come and gone

 

here are some upmarket sounding but economical passed temptations

not suggesting you do all upmarket items but pick and choose some that save you

abor or $$$ and appeal to the guests and organizers

 

truffled mac and cheese lollipops - use truffle oil and some truffle infused cheese along with provolone

make mac and cheese (use small pasta like elbow or other small shape0

use food processor to grind half the mixture and then mix with remaining half

form balls using small scoop, flour, egg, panko breadcrumbs

freeze and fry from frozen on site or pre-fry and heat up in oven.

use pretty small bamboo fork or knotted toothpick

use micro plan to grate a shower of cheese on top just when they come out of fryer while still hot

 

you could do something similar using my favorite pepato cheese instead of truffle oil

Restaurant depot sells it for $4.20 #

 

like Shroomgirl said - a little filet goes a long way and gets the guest excited.

We like to offer filet mignon on mini half moon "biscuits"  

anything from wasabi crema to sundried tomato pesto to smoked paprika aioli (my new fav)

 

ahi tuna tatare over seaweed salad on an asian spoon or on a baked potato chip and you could call it "ish on chip"

again, a little goes a long way.

 

spinach and artichoke stuffed chicken roulade - thinly sliced on brioche crostini

 

pork belly corn dog served with mendocino mustard.

 

mini vessels - both china and disposables elevate your food and presentation.  

lobster pot pie - served on asian spoon with small puff pastry disk as "lid"

or served in mini plastic cast iron pots

 

oysters rock - a oyster soup shooter bisque using the ingredients of oysters rockerfeller to create a soup. 

will have the recipe for this on the caterbuzz blog sometime soon - maybe this week or next.

 

jewels of siam - slivers of filet mignon, micro dice of fresh basil, fresh mint and fresh cilantro with bejeweled colored peppers (also micro dice)

mix meat and teriyaki/hoisin asian bbq sprinkle with herbs. serve on carved cucumber crown or cuke cup

 

smoked salmon biscuit with wasabi pate (wasabi and cream cheese) - a one/two bite item

we can get about 80 mini biscuits from a 1.25# side of smoked salmon.

 

am falling asleep - let us know how it went and what you are or did serve,

 

 

 

 

cardamom and cumin scented sweet potto 'knish"

Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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Chef Tigerwoman

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post #14 of 15
Lamb tarts with tomato raison jam and sheep cheese.
Expresso and dark rum mini cheese cakes
Beef cheek and molasses tacos with gryere and apple slaw
Seared scallops on a crustini of herb chevre and roasted pepper relish
Bisson sliders with apple wood cheddar and onion chutney
Veg spring rolls
post #15 of 15
Quote:
Originally Posted by arugula View Post

Lamb tarts with tomato raison jam and sheep cheese.
Expresso and dark rum mini cheese cakes
Beef cheek and molasses tacos with gryere and apple slaw
Seared scallops on a crustini of herb chevre and roasted pepper relish
Bisson sliders with apple wood cheddar and onion chutney
Veg spring rolls

Espresso and dark rum? Haven't seen that combination before but it sounds great. I think I'll make one of my customers an espresso covered pork tenderloin with a rum butter sauce. Thanks for the inspiration!

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
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