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Old 02-16-2011, 06:18 PM   #21
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What do you have to work with?

What kind of refrigeration space do you have available?
Do you plan to transport the desserts?
How many sheet cake pans do you have?
How much oven space do you have?
Do you have 350 parfait glasses? ramekins?

.40
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Old 02-17-2011, 12:17 AM   #22
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I love fruit soups! maybe a good mini addition as shooters.
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Old 02-17-2011, 12:25 AM   #23
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Quote:
Originally Posted by forty_caliber View Post
What do you have to work with?

What kind of refrigeration space do you have available?
Do you plan to transport the desserts?
How many sheet cake pans do you have?
How much oven space do you have?
Do you have 350 parfait glasses? ramekins?

.40
I have a good size walk in, with plenty of speed racks; extra fridges are available in the kitchen and on campus. From kitchen to table I have 1 server for each three tables, though I can divert other volunteers to get to one for each two tables for this course. I have enough full and half sheet pans to do anything I can imagine. I have convection oven space for 24 full sheet pans, plus gas oven space for 4 more officially, though I can and have done 8 for good cause and with engineering.

Glasses and ramekins are either on hand or rentable - Speak to me!!!!
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Old 02-17-2011, 09:04 AM   #24
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Originally Posted by NoraC View Post
I have a good size walk in, with plenty of speed racks; extra fridges are available in the kitchen and on campus. From kitchen to table I have 1 server for each three tables, though I can divert other volunteers to get to one for each two tables for this course. I have enough full and half sheet pans to do anything I can imagine. I have convection oven space for 24 full sheet pans, plus gas oven space for 4 more officially, though I can and have done 8 for good cause and with engineering.

Glasses and ramekins are either on hand or rentable - Speak to me!!!!
With the facility you have seems like you could do about anything you set your mind to.

Parfaits - Tall glasses with alternating layers of fresh fruits and whipped cream or mousse. Garnish with shaved white and dark chocolate...fresh berries.

Sheet Pans - Jelly rolls with filling of your choice(s) served on small plate. Dust with powdered sugar and garnish with shaved chocolate and fresh berries.

Ramekins - Individual custards, or creme brulee`. Garnish with Godiva chocolates on the side.

Just a few suggestions. Let us know how it goes for you.

.40
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Old 02-17-2011, 09:23 AM   #25
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Creme Brulee would be wonderful! I wonder if you could use a shell of some sort as the vessel, just a thought.
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Old 02-17-2011, 10:53 AM   #26
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How about a ship cake.The ocean could be a sheet cake.



Or maybe mousse and berries served in scallop shells.

Ice cream station with sea themed cups to make your own sundaes.



Themed cupcakes!

Red white parfaits with a top to make them look like lighthouses.

Might be able to fold the dinner napkins like this.


A doughnut/cake shaped like life preservers on a blue sauce.plated
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Old 02-17-2011, 11:47 AM   #27
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Love these!




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Old 02-28-2011, 10:50 PM   #28
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Desserts are my least favorite thing to make. I have a some pretty good tricks, but they don't get my imagination going the way savory does. So I am asking the aid of the imaginations here!

I am working on the menu for the annual "big" fundraiser at my church. It is a dinner and auction gala. Passed apps, plated salads, buffet main course, family style desserts at each table is the general menu format. Passed apps keeps folks moving around the silent auction tables; family style desserts gets them back to the table for the live auction part.

The theme this year is "Under the Sea", so the bulk of the menu will lean toward seafood, with other choices modeled on famous ocean liner menus to satisfy those who hate fishy stuff. There is no geographic element to the theme (we aren't doing a luau or a clam bake or an islands thing, just under the sea). The names and descriptions of the menu dishes carry out the theme as much as the items themselves do. The food at our gala always aims to be top notch - no compromises type stuff - if we don't succeed, it won't be because we didn't try.

The cooking is done in a "more than adequate to feed 200" institutional, school kitchen. 350 meals, done well, stretches it and we always end up renting some equipment and working some magic outside. The tables are set for 10, so the space for placing the desserts is tight. At least 2 desserts of about 6 servings per table needed, with some "extras" for providing on request. Service done by "slightly trained" but well supervised teens, who clamor for the chance to be chosen each year. The budget is not unlimited, but because the labor is donated, it has always been more than adequate. We gross about $100,000.

I have a few ideas, none of which excite me. What would you do?
Are you looking for entrees, salds or desserts? A fun light dessert is crepes filled with chantilly cream with a lemon curd sauce. Another idea may be to do flaming banana's foster on the buffet line . Once everyone is setteled dim the lights & do a nice presentation. Vanilla bean Hagen Das can be pre-dished & served from the flaming presentation.
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Old 03-01-2011, 10:08 PM   #29
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Are you looking for entrees, salds or desserts? A fun light dessert is crepes filled with chantilly cream with a lemon curd sauce. Another idea may be to do flaming banana's foster on the buffet line . Once everyone is setteled dim the lights & do a nice presentation. Vanilla bean Hagen Das can be pre-dished & served from the flaming presentation.
Thanks - we actually did bananas foster last year, but they were taken flaming to each table. Very impressive, though a little scary with high school volunteer servers.

I was looking for dessert ideas mainly, but if we can get the right ice cream machine, I think we have it worked out. Each 10 person table will get a "Beachcomber Trifle" of rum soaked spongecake, tropical fruits and pastry cream, garnished with the ever flavorless, but lovely star fruit. Also, individually portioned Blue Ocean sorbet goblets, topped with a lovely wedge of chocolate will be delivered to each table.

For the main course, served buffet style, I was really psyched to find a chicken dish (Lyonnaise) that was served the last night on the Titanic. Steamship round for the carving station, obviously. Stuffed shells as the pasta/vegetarian option. Clams casino. A Cajun grouper that is always in demand with this group. Shrimp sail boats of skewered shrimp, implanted on grit cakes. Haricots vert "sanded" with buttered crumbs. Golden coins in a tarragon honey glaze (carrots). Scalloped potatos. Assorted breads and rolls, depending on what I feel like - fresh bread never goes wrong.

Before the main service, we will offer a Clambake Corn Chowder - all the seafood and sausage of a Maine beach in one terrific soup.

Moving backwards through the menu: Greek Islands salad (think feta and olives) with a great oregano vinaigrette and a bought, ranch option. Individually plated and brought to the tables, with boats of dressing.

We are starting out the night with passed appetizers: Angels on horseback, seafaood salad in wonton cups, cukes stuffed with bousin and garnished with baby shrimp, mini crab cakes, celery boats stuffed with a variety of pretty tame, non seafood fillings. I am forgetting an app, but don't feel like getting out the list to see what.

..and that's what I am doing for dinner the second Saturday in April ...for 350 of my closest friends ...
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Old 03-02-2011, 08:09 AM   #30
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It all sounds absolutely wonderfull! I would love to attend.
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