NEW MENUS

Was fortunate enough to attend the Catersource conference in Las Vegas again this year and brought back some cost saving ideas. In the next two weeks we will be creating a couple of new menus, one we are calling Recession Concessions and that will be geared to the life events, weddings, b’nai mitzvahs, your large parties. The second we are calling our Stimulus Package and that group of menus will be focused on the smaller gatherings that make our lives so much fun, getting together by the pool, to celebrate a birthday, babies, anniversaries and so on. The third is for me and I am calling that my Slumdog Menu! Indian and Indian fusion food that fits these challenging economic times perfectly.

I am very excited about bringing these new ideas to you and talking about how we can save you some money and help you achieve your catering goals!

A Girl & Her Pearls

Molecular Gastronomy! I have run from this with all my might and have been converted! Andy Snow, from Feastivities in Philadelphia gave an amazing seminar on food trends at the Catersource conference. When I realized that this new culinary trend is taking natural compounds and applying them to food in a different way, well my eyes flew open and I purchased a starter kit and believe me this is just the beginning.

First we are going to give you girls PEARLS! Yep, little bursts of flavor to top your hors d'oeuvres. One compound that is derived from calcium is added to the sauce, the sauce is strained to become a clear liquid and then put through a device that looks like it belongs in a DNA lab. This then gets put into a solution of mostly water and a compound that is derived from seaweed. The sauce forms a hardened exterior keeping the interior liquid so that it bursts when bitten. No more sloppy dripping sauces and an exciting presentation and eating experience.

The next mad scientist experiment we will conduct is mozzarella balloons, an incredibly fun way to update the Caprese Salad. Oh and did I mention these new treatments will add nothing, not one cent, to the bottom line? Excited guests, you being first on the block AND keeping your money where you need it these days, in your wallet!

The top photo is one of fellow caterer Dawn LaRochelle and I looking spiffy in our party duds.
The second is a beautiful coffee station but I wondered how much in rentals this would have cost my clients. The silver coffee samovars rent for $70 apiece. The décor design would either have a design firm come in or require someone to go out and purchase saw horses, paint them and so on, then bookcases. Not a money saving option to my eyes.
The main course food was presented in pods. Each pod was a square with the exterior accessible to the guests to pick up “little plates”. On the interior of the pod were chefs making new plates for guests. The tables the chefs worked on were nicely appointed and guests felt as they were watching the show but I couldn’t help but think that while trendy and showy this was a waste of money
There were 10-11 tables per “pod” and in this instance 5 to 6 chefs per pod. Right there you have over $1,000 in rentals and labor. And this party had 4 of these larger pods so before we even figure out food, we have spent $4,000. . In order to eat what I would consider a normal dinner, I would have had to have 9-10 plates and forks, about $10 and I did not have a place to sit. I could see this for a large NYC fund raiser but in our market, not practical BUT I will take elements to bring to your parties.