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Discussion Starter · #1 ·
I was asked to cater a sit down dinner for 10 for a surprise 40th birthday party.
The husband is organizing it for his wife and this is what I have so far come up with..
They do not want a theme and the same ingredients in any of the courses. They also do not want chicken or Asian..
They also want 2 different proteins for their entree.And they definately want creme brulee..
Oh the wife just loves caprials and she herself loves to cook.
Here it is.
It is not final so please put in your 2 cents.

Butternut squash soup with curried horseradish cream
Baby mesclun greens with Anjou pear, chevre mignonette, and honeyed pecans served with a walnut vinaigrette
Iam still working on the appetizer, and feel free to give me some ideas.
Intermezzo
1.Moroccan herb crusted salmon fillet with basil pistou and cherry tomatoes
2. Seared kalamata lamb chops with a pickled rosemary, garlic and roasted pepper chutney
Roasted garlic potato puree
Sautéed asparagus served with a coarse black pepper beurre blanc
Citrus cardamom crème brulee and orange truffles

So what do you think..
They want all this food.. I personally think it's alot but Iam not hiring me.

Thank you
Danielle
 

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Discussion Starter · #4 ·
Chevre Mignonette is goat cheese rolled in coarsely ground black pepper.
Thank you all who responded.
I am changing the buerre blanc to just a bit of butter. The portions are small.
And FYI.. Shroom. $50 a head.

Danielle
I will keep you posted as to how it goes..
Iam waiting for a response.. I faxed them the proposal yesterday..
Keep your toes crossed
 

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Discussion Starter · #6 ·
I grow my own rosemary and preserve it by either drying it and or putting it in vinegar.. I then use the pickled rosemary for my Meditteranean dishes...

I got the job.. They chose my menu and my price..
So Iam in business..

Hope word of mouth will do the talking..

I have 1 assistant in the kitchen and the 5 gentlemen who are all friends many years will serve the women..
Every course a different guy..
works for me...
It's their party..so they can do what they want...

I was 1 of 3 other personal chefs...

I guess I can call myself chef..

Danielle :bounce:
 

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Discussion Starter · #9 ·
Thank you for the last minute peptalks..Shroom. You are indeed my idol. I was just asked to do a wedding party on April 3rd. A pediatrician who is renewing her vows. 50 guests, about 13 kids. We picked a simple yet, semiformal menu. She is taking care of all of the table, chair, china etc rentals. Beverages.. iam just doing the buffet and the service. Keep your toes crossed.. I but in my bid today..

Iam getting bombarded with all kinds of work.. It is crazy..
I have given away alot of my homecooking while I was going to school, so I kind of got people used to my cooking. I have 4 requests to prepare meals for freezing (for 2 weeks). Shroom, do you have advice for that kind of stuff?
I have some parties already booked for June and September..
Is this happening too fast or is this normal???
Danielle

I can handle it.. Iam very organized. Have a kitchen.. I send away for my license and liability insurance for $1,000,000.
I have help and love the challenge.
Iam almost done with my menu and the cards are printed.
 
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