gourmet make-ahead

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Posted by avril rustage-johnston on September 15, 1999 at 22:50:31 :

I have been asked to cater a small (8 people) New Year's Eve
dinner party. The client wants the food delivered in the
afternoon, ready to serve or simply reheat. She wants
"something classy". I have lots of ideas for hors d'oeuvres,
soups, starters, desserts but am wracking my brains for
"something classy" which can be prepared ahead and reheated
as a main course. Other than coq au vin or boeuf a la bourguignon
I'm stumped. My hors d'oeuvre will be puff-pastry stars
with sour cream and caviar. Soup will be peppery lobster.
Dessert will be chocolate Grand Marnier Torte.
Any suggestions for the main course will be gratefully
received.

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