Saturday, June 11, 2011

new post finally...thanks Bryan

So I am on. It has been a long time because we are in the middle of the busy season but here are a few new things....


This past week has been the busiest of our season. Most of the chefs are doing 80 hours plus a week and some are even sleeping over at the venues where we are having late dinners and early breakfast. We did our famous Columbia reunion and Fordham reunion. That means for all the class reunions in total we have about 28 parties in one day. They range in size from 90 - 1,600 people. Fordham in the largest that day at 1,600 people for a french style dinner. The food is hand servered on large silver trays carried by one waiter as another waiter serves tableside. We pre-platted the salad course, a stacked yellow and red tomato salad with a piquillo pepper. A side of mixed greens, valbreso feta, several marinated olives, a parmesan crisp, and a white wine vinaigrette. We did a large platter with filet mignon, grilled vegetables, and a mushroom sauce. The vegetarian option was an herb crusted halibut and for Vegans we offered a tofu and vegetable stuffed phyllo purse. Dessert was tiramasu, which on a hot day required fast plating. In the hustle of everything I only got around to taking pictures of the dessert plating. I did however get a picture of the meze platter that we served at the other columbia reunions. It is a platter that consisted of roasted artichokes, marinated 5-type olives, valbreso feta, sun dried tomatoes, roasted red peppers, diced red onions, cucumbers, cherry tomatoes, and stuffed grape leaves. So here are a few photos...