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Sundae Bar

post #1 of 4
Thread Starter 

I usually cater a dessert buffet at Xmas for a corporate client. For various reasons it does not give me any satisfaction- mostly bcs the staff have just eaten lunch, have been snacking on candy & chocolate for around a week ( client/ colleague gifts etc) and so do not really eat enough desserts.

 

I am toying with the idea of setting up a sundae bar with mini brownies, red velvet cupcakes, macaroons, meringues as base, two or three ice creams and lots of seasonal toppings a la sweet frog ( within reason). Perhaps some mini candy cane ice cream sandwiches.

 

So my question for you all is how do you suggest keeping the sandwiches and ice cream frozen enough.  ( no freezer there plus one hour party time frame for approximately 90 guests) Was thinking  of transporting on dry ice and perhaps the ice cream would be OK on ice in copper tubs on the buffet table ( 3 gallon size ice cream). Any suggestions on chilling and presentation would be appreciated. 

 

Thanks

post #2 of 4

FILL A CHAFFER WITH ICE SET IN 2 TUBS OF ICE CREAM  GIVE THEM EVERY TOPPING IMAGINABLE, HOT FUDGE, WHIPPED CREAM, MARSH CREME BUTTERSCOTCH ETC.  CALL IT A '' SUNDAE ON A SATURDAY WAGON.''

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...

Reply
post #3 of 4

And I would like to add that sundae bars can get quite messy and a "manned" station is best to scoop the ice cream.

The rest can be left up to the client.

post #4 of 4

I agree 100%

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
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