Chef Forum banner
1 - 16 of 16 Posts

·
Registered
Joined
·
30 Posts
Discussion Starter · #1 ·
I am putting together a menu for an app party for 80-100. The client would like 4 different, substantial apps, one of them being fish/seafood. My concern is that everything will have to be prepared ahead, as the venue has minimal kitchen space. Bacon wrapped scallops or shrimp were suggested, but I don't see how those would be possible to so safely, with good quality, in advance.

The only things I have thought of otherwise are a smoked trout spread or ceviche

Any suggestions would be appreciated!
 

·
Registered
Joined
·
4,468 Posts
You did not mention where you were located but here in the Houston area the weather is still cool enuf for warmish soup shooters.

Lobster (shrimp, crawfish, crab) bisque is always a hit plus it is pretty on the tray.

Keep the cream warm and add just before plating.

mimi

edit for spell check
 

·
Registered
Joined
·
30 Posts
Discussion Starter · #7 ·
You did not mention where you were located but here in the Houston area the weather is still cool enuf for warmish soup shooters.
Lobster (shrimp, crawfish, crab) bisque is always a hit plus it is pretty on the tray.
Keep the cream warm and add just before plating.

mimi

edit for spell check
I am in Colorado. I like the bisque Idea!
 

·
Registered
Joined
·
5,081 Posts
the following suggestions can be served cold

tuna loin seasoned with gomasio and szechuan peppercorns, seared rare and sliced, on a daikon radish coin place a bed of seaweed sesame salad, then the tuna slice, top with a fermented black bean sauce and pickled ginger

scallops poached in a spicy coconut broth, in a tasting spoon put a bed of seared baby bok choy and napa cabbage, then pour in some of the coconut broth, place the scallop and top with a banana galangal chutney

brush shrimp with a honey lime glaze and grill, in a won ton cup put some curried mango sorbet, top with shrimp and sprinkle with micro mint
 

·
Registered
Joined
·
30 Posts
Discussion Starter · #16 ·
the following suggestions can be served cold

tuna loin seasoned with gomasio and szechuan peppercorns, seared rare and sliced, on a daikon radish coin place a bed of seaweed sesame salad, then the tuna slice, top with a fermented black bean sauce and pickled ginger

scallops poached in a spicy coconut broth, in a tasting spoon put a bed of seared baby bok choy and napa cabbage, then pour in some of the coconut broth, place the scallop and top with a banana galangal chutney

brush shrimp with a honey lime glaze and grill, in a won ton cup put some curried mango sorbet, top with shrimp and sprinkle with micro mint
Oh wow! How far ahead could the scallops be poached, chilled then served?

I love all of these suggestions! Thank you!
 
1 - 16 of 16 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top