(Closed) Thinking of Firing my Caterer

posted 7 years ago in Food
Post # 3
Member
278 posts
Helper bee

If you are thinking of firing your caterer, maybe you can do some kind of surf and turf inspired buffé? Wouldn’t that fit in that decor of yours?

Or you can do a three -four course meal and hire in some college students to serve the food

Clams with chopped ginger, onions, and white wine, a splash of cream (YUMMY) as a starter.. garnish with fresh prawns and a squeeze of lemon (easy to make)

Try rosemary glazed roastbeef (or tender pork filet)  with red wine (try a heavy merlot or cabernet) sauce made from a base of bellpeppers, greenpeppers and shallots (yummy).. top it off with ruccola sallad with some mild bluecheese and vinaigrette, sundried tomatoes and artichokes. You can serve this with a roasted mix of carrots and pepper and sprinkled parsley. If you want more variations, you can make different dressings and salads, even some easier tapas varation for people to choose from.

Simple and easy, bake a easy fluffy apple cake with cinnamon and a hint of pear using a few spoonfuls of pear cognac, serve with a scoop of icecream and cassis sauce..

Yes, I worked a s a chef, so I really like compiling menus.. these are one of my favourites… :):) If you have access to a fairly decent kitchen, this would be a breeze. πŸ™‚

Post # 4
Member
278 posts
Helper bee

oh, there should be potatoes to that roastmix too, and different breads and cheese.. πŸ™‚

Post # 6
Member
278 posts
Helper bee

I have no Idea at all :D:D But perhaps, try asking the administrative dept on the colleges near by and ask them for help πŸ˜€ They might know how to arrange that for you πŸ™‚

Well, if it’s somekind of farm (and those settings too), you could  make different sallads, like potatosallad with bacon and peppers, the “white potato” sallad, pasta sallad with red onions, rose sallad and spices, tapas varieties and cheeses, breads, and arrange a nice big BBQ with lcorn, veggies lamb, chicken, porkchops and nice, juicy beef? All the small sides and stuffies can be arranged in bowls and stuff the day before, and in the big day, it’s just the bbq that’s need firing up πŸ™‚ The garlicbread, foccacia can be heated over a shelf in the bbq by the dinnerside and everything will be nice πŸ˜€

You can still make that apple pie and try some kind of whipped cream instead of icecream to simplify πŸ™‚

OMG this is a sickness. I do love wedding menus πŸ˜€

Post # 7
Member
278 posts
Helper bee

BAH, I got your post now, I understand what you mean with your hubby to be having his mind on a specific menu. Sowwy, I don’t wanna impose.. πŸ˜€ Just got sucked into kitchen life again..

Maybe you should call the statecollege or ask someone who is going there (if you know anyone) if they can put up some kind of announcement for you guys hiring? πŸ™‚

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