Many thanks, they all sound very good!!
I've never used Elk, are there certain specs
I should consider when inquiring to order?
Serving it as a ragout, do you suggest this
as a means to tenderize it? I have not
worked with much game meats in my career.
I'm interested in your opinion in some
choices I've made for the other stations. I
invite you and others to please critique at
This event is for 900 senior students
students and 300 faculty members. It's an
off premise event entailing one to work off
propane generated ovens, stoves and grills.
Some of the cooking may be prepared at the
central kitchen and transported over.
Southeast: Creole/Cajun: Sauteed Shrimp with
Basil Cream Sauce,Spicy pulled pork w/french
bagettes, Collard Greens sauteed with shallots
and bacon, jalepeno cornbread with whipped
New England: Traditional Clam chowder w/petit
biscuits, Lobster and roasted corn souffle,
Honey Baked Ham with Peach compote, Cheddar
Au gratin potatoes, ( God, this sound so boring!!!
Southwest: Roasted Poblano w/riccota and goat
cheese stuffing w/roasted red pepper sauce,
Chicken breast mole, Jicama Slaw with pepper
trio in a lime vinagrette. (need a starch here)
Dessert Buffet: still working on that, looking
at offering some stations like a bananas foster
or crepe display..thinking of trying something
that offers some tropical fruits as well.
Look forward to you/your responses. ml