The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
Thread Tools
Unread 10-18-2008, 04:07 PM   #16
drsmoke
Is lookin for wood to cook with.
 
drsmoke's Avatar
 
Join Date: 10-11-08
Location: Emmitsburg,Maryland
Downloads: 0
Uploads: 0
Default

Shrimp talapia, scallop cerviche
smoked baby lamb chops
fried parmesean wafers
lobster mashed potatoes
Marinated grilled asparagus with 5 blend cheese sauce
Grilled crab stuffed Tenderloin
Turtle Cheesecake and hot fudge brownie sundaes
__________________
Cheap food ain't good, good food ain't cheap!
drsmoke is offline   Reply With Quote
Unread 10-18-2008, 08:00 PM   #17
lazybonesmoke1
Full Fledged Farker
 
Join Date: 02-10-06
Location: MICHIGAN
Downloads: 0
Uploads: 0
Default

I WOUOLD DO SOMETHING LIKE THIS(The Last Dinner served aboard the Titanic)


First Course - Hors d'Oeuvre:
Canapés a l' Amiral
Oysters a la Russe

White Bordeaux, White Burgundy or
Chablis (especially with oysters)


Second Course - Soups:
Consommé Olga
Cream of Barley Soup

Madeira or Sherry


Third Course - Fish:
Poached Salmon with Mousseline Sauce

Dry Rhine or Moselle


Fourth Course - Entrees:
Filet Mignon Lili
Sauté of Chicken Lyonnaise
Vegetable Marrow Farcie

Red Bordeaux


Fifth Course - Removes:
Lamb with Mint Sauce
Calvados-Glazed Roast Duckling
with Apple Sauce
Roast Sirloin of Beef forestiére
Chateau Potatoes
Minted Green Pea Timbales
Creamed Carrots
Boiled Rice
Parmentier and Boiled New Potatoes

Red Burgundy or Beaujolais


Sixth Course - Punch or Sorbet:
Punch Romaine

Seventh Course - Roast:
Roasted Squab on Wilted Cress

Red Burgundy


Eighth Course - Salad:
Cold Asparagus Salad with
Champagne-Saffron Vinaigrette


Ninth Course - Cold Dish:
Páté de Foie Gras
Celery

Sauterne or Sweet Rhine Wine


Tenth Course - Sweets:
Waldorf Pudding
Peaches in Chartreuse Jelly
Chocolate Painted Eclairs
with French Vanilla Cream
French Vanilla Ice Cream

Sweet Dessert Wines (Muscatel, Tokay, Sauterne)


Eleventh Course - Dessert:
Assorted Fresh Fruits and cheeses

Sweet Dessert Wines, Champagne, or Sparkling Wine


After Dinner:
Coffee, cigars

Port or Cordials




* * *
"Waldorf Pudding"
__________________
[FONT=Comic Sans MS]DENI-DETROIT[/FONT]
[FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT]
[FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT]
lazybonesmoke1 is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with Christmas Party Menu? SirPorkaLot Q-talk 31 12-10-2011 12:25 PM
My wife's birthday: Needing menu suggestions TexasAggie97 Q-talk 19 01-27-2011 03:10 PM
Menu suggestions for some German visitors iamuzzyhunter Q-talk 21 01-14-2009 09:48 PM
Christmas Dinner Menu suggestions please bbqjoe Q-talk 19 11-14-2007 08:49 PM
Menu for Wife's Team Holiday Party Plowboy Q-talk 11 12-11-2006 08:42 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:21 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts