|By Susanp (Susanp) on Wednesday, July 18, 2001 - 04:21 pm: Edit|
We have had an unusual request (for us at least). We live in a small town and most of our catering jobs are pretty ordinary finger foods or buffet items. But today we got a request for a Mediterranian finger food-type reception. It will be in the morning (10 am) and buffet style. Also the bride is a vegetarian. Any suggestions for finger foods that will go with this theme?
|By Peachcreek (Peachcreek) on Wednesday, July 18, 2001 - 07:23 pm: Edit|
Does the bride eat eggs or cheese? Do they want non-vegetarian items also? Do they want brunch or lunch? How many people? What you serve depends on these factors. Melon with dill-rosemary zabilione sounds good, but the bride may not do eggs. Crostini with tapanade is always good. If they eat cheese, top with Gorgonzola and bake till melted. I like grilled chilled artichokes and peppers in good olive oil. A little caprini(fresh mild goat cheese) on the side is good. I make a pesto-lemon-eggplant dip that is real popular. Make sure that you have appropriate breads or pastries. If they want some meat, thin sliced procuitto is almost a must. Or maybe carpaccio.
Or another veggie idea would be do confit. Or stuffed roasted San Marzano tomatoes. Or maybe little grilled polentas in a cool shape, topped with something? Or some sort of frittata or egg tarts? Yum.
|By mbw on Wednesday, July 18, 2001 - 08:48 pm: Edit|
Hummus would work too. We serve it with a mix of soft, and toasted pita chips. It's fast, easy to prep, and people love it (adjust garlic accordingly he he.). Dolmas (omit the lamb), and if you get a go ahead on the eggs/cheese, quiche would rock at 10am. I use a little feta cheese, roasted red pepper, eggplant, fresh herbs and a whole lot of parm.
The bride may be a vegetarian, but you can bet many of the guests will be quite omnivorous. It can be quite rewarding feeding them all vegi stuff, while still making the meat eaters happy.
|By Chefmanny (Chefmanny) on Wednesday, July 18, 2001 - 09:13 pm: Edit|
Tabouli, Mediterranean Cous-Cous Salad w/ grilled seafood (shrimp, Scallops, Calamari...etc. Grilled Portabello Napoleons, 2 portabellos, grilled eggplant, goat cheese, grilled beefsteak toms., marinate all veggies in olive oil, garlic, fresh herbs, grill, layer it, slice it like mini pizza slices w. toothpicks to hold it together, they rock! Serve at room temp., not cold!
|By catergreat on Wednesday, July 18, 2001 - 11:53 pm: Edit|
Baba Ganousch, (eggplant dip) with pita chips,,
|By bratgirl on Thursday, July 19, 2001 - 08:41 am: Edit|
don't forget for the meat eaters..pollo e gambas al ajillo! ...mussels in a lovely chunky tomato almost like chutney sauce...taramosalat (I have the spelling wrong!!) on some lovely crusty bread...I love the hummus idea..that is awesome! oh oh...layer roasted red peppers, roasted baby eggplant slices and roasted squashes with a bechamel and some of the chunky tomato sauce bake..that is soooo good...there is a potential for a lot of fun and good food here..I am soo hungry now!
|By Stefandpela on Thursday, July 19, 2001 - 11:45 pm: Edit|
Even try sume sushi, here the fillings are endless.IFyour serving hot foods mini samosa or shrimp rolls with chili sauce,boccochini cheese with bazil or watercress pesto.Ricotta &spinach triangle.Bratgirl your so right about this been fun
|By Stefandp on Friday, July 20, 2001 - 01:05 am: Edit|
Susanp Im sorry what was I thinking of sushi& samosas for.A couple of others may be,bluecheese &cream cheese puffs. cheese pie(tyropita)mini pizzas & pizza breads or even kebabs.
Once again sorry
|By Jimbob (Jimbob) on Tuesday, July 24, 2001 - 10:47 am: Edit|
I have a problem regarding "shrimp"
I never seem to know what to charge and how many shrimp per guest.
Many of our events or Hors d'oeuvres only receptions and the guests seem to devour the shrimp before anything else and the "Hosts" of the party get upset.What am I doing wrong?
|By Chefmanny (Chefmanny) on Tuesday, July 24, 2001 - 02:14 pm: Edit|
Put them out in intervals; so everyone gets some.
Maybe pass them vs putting them on a table.
As per charge, charge per shrimp.
|By Hilary on Tuesday, July 24, 2001 - 08:36 pm: Edit|
We figure 3 pieces per person (minimum) and charge per piece. We too put them out at intervals
|By sam on Saturday, July 28, 2001 - 07:31 pm: Edit|
this week we are charging $28/doz on u/10s with condiments, ect...and shrimp & other "pieced" seafood items are the only items I sell per piece, not pp....and I recommend a minimum of 3 pcs pp.....sam sears, cec