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Catering crises

Submitted by anon (not verified) on 19 June 2007 - 8:51pm.
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hi,i need help! I have to cater for a do in 2 weeks for 500 people and need to come up with a signature dish that can be served in individual portions that people can walk around with, it cant be seafood or have bones or skewers. Please help me wth any idea’s you can.

‹ The best FlourSteak au poivre ›
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Re: Catering crises
Submitted by John on 27 June 2007 - 4:57pm.

Is this for entree or dessert?

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Re: Catering crises
Submitted by Andrew on 27 June 2007 - 5:36pm.

Entrées.

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Re: Catering crises
Submitted by John on 27 June 2007 - 8:12pm.

Is this a take a plate affair or is this grab a napkin and run? Is there a portion size your aiming for? What comes to mind would be Pichos Morunos (spanish sherry marinated pork) dressed with roasted pimento diamonds and maybe a peppery balsamic reduction(for a little sweetness) on grilled haloumi as a socle. If you help define some more, I will help you narrow some recipes down. It would also help to let me know what is fresh in season where you live.

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Re: Catering crises
Submitted by scout on 27 June 2007 - 8:20pm.

Hey John, any chance you can provide recipes for the things you talk about. They sound awesome. And what is a socle?

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