Posted by Sam Sears, CEC on May 10, 19100 at 19:00:12 :
In Reply to: Crepe Station posted by Ron on May 09, 19100 at 16:06:03 :
: I have been asked to do a Crepe station for a Client. It has been about 7 years since I did a crepe station. I would like some do's and don't from the forum.
: I will be doing strawberries and Blueberries with a Vanilla brie sauce ( Brie, Vanilla, Vanilla bean, Powdered sugars and cream) . The client also would like some type of cream chicken filling , if any have an idea for this I would appreciate it.
: TIA
: Ron Edwards
: Catering Chef
: Classic Kitchen Associates Caterers
: Sonoma Wine Country Weddings and Events
: http:// www.classickitchen.com
:
First are your station "chefs" filling and folding/rolling to order OR are your guests helping themselves????, I would do warm crepes and rd silver chafers w/ sauce and compotes w/ fruit fillings; have chefs fill, fold or roll on a marble slab or maple carving board and serve.....as for the chicken filling, we do a minted creamed chix, diced chix, basic diced veg (celery, onion/leek & celery), chix stock, mint extract & chopped fr mint, finish w/ cream & 1/2 & 1/2, roux if necessary.....very nice, especially if you use fresh made chicken stock (clean very good)........would you pass on the recipe for the Brie vanilla sauce?????? sounds great......hope this helps, Sam Sears, CEC