Blog-TOWER OF BABELI attended the 121 catering event last month. It was hosted by Karen Lyons, who is a corporate flight attendant and works as a consultant esquire for inflight catering. You always should have someone like her on staff to "translate" our thought process to the a/c catering facility. Tara Foster is a new face, working as an order/ expediter, as well as new chef, Nancy Bamber, formerly of executive Catering On Elm and private chef to Ron Perlman, of the Revlon family.
What I learned:
Cost cutting is now omnipresent and a permanent factor.
Keep in mind, if ordering an item that is not in stock, there will be an up charge.
You can provide your dishes to the caterer for plating
Special recipes can be made up but it may require an up charge
Always be specific and get an itemized bill
Pick seasonal for cost.
Save food and reinvent for next day like crudités (reuse in to spruce up salads)
In order to keep cost to minimum, stay away for shellfish and red meats
Vegetarian fare would be cost cutting as well
They will print pax menus if you need them
They will cryovac (freeze entrees) if needed, for international. and there will be an up charge.
Try to go out with tapenade, endive or the like, bruschetta, save garnish.
Bring little cookie cutters to make garnishes or to cut kid sandwiches, keep pax amused.
For summer, assorted teas were suggested, Tea Fortes, flavors are lemongrass mint, lavender and citrus.
Rim glasses with colored crystal sugars
Always keep tuna on hand to spruce up pastas
Chris Lsacson was there to demonstrate garnishes stating that they all should be edible. He also touched base on the customs of other countries. What is acceptable in the US, may be verboten in Germany. You eat with eyes first, and you should add a bit more garnish, and a bit less food. We learned fanned tomato, apple swan, lemon crown and spider web( for desserts) cucumber rounds, palm tree (made with cucumber and green pepper. I am all set to decorate!
We had lunch on the patio: Celery hazelnut and Pecorino salad with mustard vinaigrette, french chicken salad with white grapes. baby swiss and tarragon
roast beef, watercress and wasabi mayo wraps. A wonderful mini cupcakes, lemon chiffon, angel food, and key lime. This was a good idea for dieters. Try to have only one, YEAH. right....... I had 3 of each.
The staff, service and ideas were much appreciated and it was a wonderful time