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Old 06-01-2006, 06:47 PM   #1
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6/1 Banquet Luncheon

Nothing too fancy. Luncheons usually aren't as extravagent in menus compared to dinner. When it's relatively large, we keep presentation simple, not like in the restaurant or for smaller functions (less than 100). Today's luncheon was for about 300 people. Pasta is usually the hardest thing to do for large plated banquets because it's one of those things that you can't pre-plate in a warmer or holding cart. We usually serve about 3 tables at a time for plated banquet meals, with normally 8-10 people per table.

First Course:
Iceberg Wedge Cobb Salad with a Creamy Bleu Cheese Dressing

Second Course:
Seafood Fettucine with a Vodka-Tomato-Cream Sauce and Crispy Parmesan-Garlic Puff Pastry "Chopsticks"

Dessert:
Dark Chocolate Ice Cream Bomb with Caramelized Bananas and a Vanilla Creme Anglaise

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Old 06-01-2006, 06:52 PM   #2
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you always make me so hungry!

Can we get the recipe for the pasta?? Pretty please with cheese on top?
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Old 06-01-2006, 06:55 PM   #3
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Quote:
Originally Posted by pdswife
you always make me so hungry!

Can we get the recipe for the pasta?? Pretty please with cheese on top?
I'll post it up later on. I need to convert it first unless you want to make a couple of gallons worth of sauce.
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Old 06-01-2006, 06:56 PM   #4
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Thanks! It'll be worth the wait.
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Old 06-01-2006, 07:35 PM   #5
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Bon appetit

http://www.discusscooking.com/forums...tml#post275871
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Old 06-02-2006, 06:46 AM   #6
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I really appreciate you taking the time to post these amazing photographs, the food is inspiring and beautiful!
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