Jun 7, 2009
Catering Externship With Fellow Culinary Students
Yesterday I helped cater a birthday party for a three year old. Her dad is a fellow culinary school student. It was a blast and surprisingly very hard work (physically). We cooked, plated and served for six hours and by the end my back was aching. I came home, ate a ritual meal with extra nuts and pineapple, and proceeded to sleep until 10am.
Verdict: loved it and if catering is ever something I pursue professionally, must remember to charge A LOT and have enough help. We had 110 guests to feed and had 3 of us cooking, plus a maid cleaning up after us and some random family member assistance.
Above is prosciutto wrapped roasted asparagus. Delcious. Time consuming.
Caprese skewers: buffalo mozzarella wrapped in basil with farmer's market grape tomatoes. The local olive oil and touch of grey mineral salt made this dish extra special.
Pesto pasta with peas and toasted pine nuts. Served in adorable little take out boxes. Dale thought of everything!
Roasted shrimp skewers with Persian cucumber with salsa verde. I'm allergic so did not taste, but I heard from Ryan's father that they were delicious, and he doesn't even like shrimp.
Pineapple skewers (it was all about skewers) and strawberries from Oxnard, hand delivered by Ryan's mom.
What wasn't shot were the mini peanut butter and jelly sandwiches made with fresh baguette, red velvet Sprinkles cupcakes and the snow cone machine, featuring Mojito snow cones for the big kids. They were a BIG hit.
Bonus: Dale's husband, Ryan, is on the Bravo reality show Flipping Out which was filming the party so you JUST might see Mrs. Mandy working her chef's coat on cable.