Post # 121
eirlys : I like the idea of a sharing platter as of menu one but one thing I notice at events that do a sharing platter, it is never big enough to go around or it gets left at one end the table and people are generally too shy to ask for it to be passed because they are on a table with people they don’t know well or even at all! I’d either get the caterer to do this as an individual per person plate or insist that they have two platters per table with enough for each person to have one of each thing appearing on the platter.
I also like the idea of a pasta or risotto as a main with bowls of salad and vegetables on the table in which the guests can help themselves to.
I like vegetarian food….I grew up eating mainly plant based meals. My mum cooked traditional Italian peasant food which didn’t contain much animal protein. We ate what my grandparents grew in their gardens. My point is that the majority of people are not as cool with vego meals… you are better off trying to make sure you have options to cover the pickiest eaters and have quantity too.
Keep us posted on what you decide because it sounds lovely!
Post # 122
skunktastic : I agree with you on the lasagna with pulses. I assume they put some kind of lentils instead of meat. I think texturally it would be weird.
I dont know where or when meat became a key feature in lasagna. Every lasagna I’ve had in Italy and Australia cooked by Italian’s had no meat or barely any. It is a layer of pasta, sauce, cheese and repeat. My grandmother does a traditional Sicilian one from her town which has ricotta, tomato sauce, cheese and eggplant(aubergine). Now that’s a really good option for vego and I think it would taste better than pulse filled lasagna and appeal to the palate of more guests…
Post # 123
cmsgirl : lasagne with pulses would be a scattering of beans (the vegetarian society do a nice one which I suspect was the inspiration).
I had no idea there was a traditional sicilian lasagne with aubergine – that sounds divine! I think we will be suggesting something like that to caterers and see what they say about it. We can even describe it on the menu as a ‘rustic sicilian lasagne’ before we drop the ingredients list of aubergine and ricotta etc and people realise it’s vegetarian!
Also glad to hear NYC and Boston aren’t lacking vegetarian food 🙂
Post # 124
i love meat but seeing menu # 1 makes my mouth water!
so i say # 1!
Post # 125
I find menu 2 to be the most appealing!