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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.


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Unread 10-14-2008, 11:51 AM   #1
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Default Holiday Party Menu Suggestions

Ok, I am in the position to potentially pilfer a holiday party from another caterer! So, I need a killer menu for a human resource director that will either pass or book me. Gig is at the maritime museum in Santa Barbara.

I got some ideas, but I want to see what y'all got.

Hell, we needed another catering exercise anyway. Bring it
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Unread 10-14-2008, 12:04 PM   #2
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Prime Rib, Smoked Turkey Boobs, candied yams, asparagus bundles wrapped in bacon, copper pennies, spinach & cheese casserole.

Ok for a start?
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Unread 10-14-2008, 12:24 PM   #3
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Is this a party or dinner?

Served or buffet?
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Unread 10-14-2008, 02:05 PM   #4
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Quote:
Originally Posted by timzcardz View Post
Is this a party or dinner?

Served or buffet?
Holiday Party served buffet style!
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Unread 10-14-2008, 02:06 PM   #5
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Quote:
Originally Posted by Bigmista View Post
Prime Rib, Smoked Turkey Boobs, candied yams, asparagus bundles wrapped in bacon, copper pennies, spinach & cheese casserole.

Ok for a start?
Yes, nice start! WTF are copper pennies
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Unread 10-14-2008, 02:25 PM   #6
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copper pennies = sliced carrots


a few of my favorites:

chicken cutlet wrapped around fresh mozarella and roasted peppers, wrapped by bacon and grilled (don't smoke, fresh moz. picks up an unappetizing color from smoking)
deviled eggs (incorporating a little horseradish
grilled lemon salmon
grilled asparagus served with an orange mayonaise
fettucine with a tequila lime cream sauce
roasted red potatoes



Unless of course you wanted to propose a whole maritime themed menu.
baked clams
bacon wrapped scallops
salt cod soup
clam chowder
mussels marina with pasta
crab legs
grilled swordfish
lobster tail
shrimp
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Unread 10-14-2008, 03:12 PM   #7
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I agree, smoked fish would be a great addition. We have also done garlic mashed potatoes and scalloped potatoes for holiday meals.

The spinach and cheese casserole sounds yummy!
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Unread 10-15-2008, 01:49 AM   #8
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Copper pennies

http://www.bbq-brethren.com/forum/sh...8&postcount=19
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Unread 10-15-2008, 07:31 AM   #9
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Stuffed Pork loin.
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Unread 10-15-2008, 07:38 AM   #10
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How About :

Ginger or Bourbon Infused mashed Butternut Squash

Garlic Whipped Potato's not mashed but whipped to silky smooth

Mac n Cheese with shells instead of elbows and four types of cheese with a Panko Bread Crumb Topping

ABTS, I know it sounds strange and is really an app, but we put them a dinner or lunch line and they are the most talked about item !

Hope this helps and good luck
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Unread 10-16-2008, 08:56 AM   #11
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BUMP.......Is this all y'all got.

Free bottle of poultry rub or sauce if I use your idea.
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Unread 10-16-2008, 02:01 PM   #12
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I've done some awesome Venison backstraps. Maybe you can sub a pork loin or beef instead? I stuff the backstrap with pre cooked mexican rice, topped with cilantro, onions, bellpepper and butter. The wrap it up tight with bacon and string. Once you pull it off the smoker you can slice it into nice little steaks. I've also stuffed them with boudin.
Slow cooked Blue cheese stuffed ribeyes are great as well.
Shrimp brochet stuffed with japs, cheese and bacon wrapped are pretty good.
Also something different that I had the other day was deep fried asparagus. It wasn't completly battered, just the stems showed at the bottom. It plated very well.

If you plan on going with a nautical theme you could do all sorts of seafood.
I really like oyster rockafel grilled on the halfshell. Infuse some butter with bacon and spoon it into the shells. Top it off with a plump oyster, some frozen spinach and jack chesse. The grill it till the cheese melts. Localy I can get all the shells I want, I throw them in the sink to wash um up real good and buy a galllon of oysters. Then all you have to do is load the shells and grill. If your good you can reuse the shells. Some times the cheese will burn to the outside though.
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Unread 10-16-2008, 02:25 PM   #13
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Quote:
Originally Posted by Hop View Post
I've done some awesome Venison backstraps. Maybe you can sub a pork loin or beef instead? I stuff the backstrap with pre cooked mexican rice, topped with cilantro, onions, bellpepper and butter. The wrap it up tight with bacon and string. Once you pull it off the smoker you can slice it into nice little steaks. I've also stuffed them with boudin.
Slow cooked Blue cheese stuffed ribeyes are great as well.
Shrimp brochet stuffed with japs, cheese and bacon wrapped are pretty good.
Also something different that I had the other day was deep fried asparagus. It wasn't completly battered, just the stems showed at the bottom. It plated very well.

If you plan on going with a nautical theme you could do all sorts of seafood.
I really like oyster rockafel grilled on the halfshell. Infuse some butter with bacon and spoon it into the shells. Top it off with a plump oyster, some frozen spinach and jack chesse. The grill it till the cheese melts. Localy I can get all the shells I want, I throw them in the sink to wash um up real good and buy a galllon of oysters. Then all you have to do is load the shells and grill. If your good you can reuse the shells. Some times the cheese will burn to the outside though.
--Hop
Slow cooked Blue cheese stuffed ribeyes are great as well.
Ohmigosh, that sounds so good I would think I'd died and went to heaven!



Another idea is a leg of lamb, butterflied and stuffed then rolled and tied, either slow smoked or roasted on the rotisserie.
IMHO, anything you stuff in the lamb should include garlic and rosemary. I would prefer a wild rice stuffing over bread.
Also.... Lamb + Mint = Sacrilege, so mint jelly should be avoided at all costs.
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Unread 10-16-2008, 02:41 PM   #14
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I'm not a caterer so my advise might be stupid. But I just saw this awesome idea in Mario Batali's new book. It was turkey breast porchetta-style. It looked so good. Basically it's butterflied turkey breast stuffed, then rolled with ground/cooked sausage and all the classic porchetta herbs and spices. It was slow spit roasted. I can wait to try it out.

Mike
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Unread 10-17-2008, 11:26 AM   #15
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I always like to throw in some bbq meatballs when I do a buffet.
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