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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 07-28-2010, 10:19 AM   #1
PorkQPine
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Default Interesting vegetable ideas for a wedding?

I am doing a wedding and the customers want a vegetable side dish but I want to come up with something unusual or interesting. Does anyone have an idea?
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Unread 07-28-2010, 10:22 AM   #2
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Never tried it yet but have been thinking of a stuffed and grilled eggplant...
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Unread 07-29-2010, 11:49 AM   #3
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Bump.
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Unread 07-29-2010, 11:59 AM   #4
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Cooked or raw vegetables? I like veggies done in crepes, fresh pickles (not just cukes, but, squash, cauliflower, carrots, onions etc...), grilled vegetables with aioli, and grilled veggie sliders
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Unread 07-29-2010, 12:06 PM   #5
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Billl, here is one of my favorites from "NOLA". I use my home made Tasso but I'm sure it would be good with bacon.


http://www.nolacuisine.com/2007/05/1...-choux-recipe/

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Unread 07-29-2010, 12:25 PM   #6
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Make it simple. You can do an elegant banquet vegetable simply. Take Haricot vert trim them. Take red bell peppers and julienne and cut to the same length and the beans. Take chives and blanch them in water. take about twelve beans and a few of the peppers and make a little bunch. Tie them in bundles using the chives. Make a shallot butter and drizzle on top finish with S&P and cook
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Unread 07-29-2010, 01:28 PM   #7
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broccoli and cauliflower cheese casserole comes to mind.
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Unread 07-29-2010, 01:33 PM   #8
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Quote:
Originally Posted by Southern Smoker View Post
broccoli and cauliflower cheese casserole comes to mind.
I thought you were from Newfoundland, not Minnesota.
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Unread 07-29-2010, 02:57 PM   #9
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Quote:
Originally Posted by deguerre View Post
I thought you were from Newfoundland, not Minnesota.
In Minnesota it's "hot dish" doncha know...

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Unread 07-29-2010, 02:59 PM   #10
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Quote:
Originally Posted by deguerre View Post
I thought you were from Newfoundland, not Minnesota.
and I thought cheese was a vegetable??
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Unread 07-29-2010, 03:09 PM   #11
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Quote:
Originally Posted by Southern Smoker View Post
broccoli and cauliflower cheese casserole comes to mind.
I agree this is good stuff, but not wedding material.
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Unread 07-29-2010, 03:19 PM   #12
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Vegetable sides when requested often show the catering customer's desire to have a side dish that is "vegetarian." I love vegetables wrapped in bacon, etc.--but when asked to cook a vegetable side dish I usually try to keep it "vegetarian."

I love to smoke Potabella mushrooms with the stem knocked off and the cap stuffed with soy chorizo. Soy Chorizo replaces the meat---yet it is friendly to those that choose not to be carnivores. Soyrizo is a great product for flavor, and Frieda's Soy Chorizo is fantastic.

I also grill asparagus and serve it with home made Hollandaise Sauce----to add a kick I make Mezcal Hollandaise ---replacing lemon juice in Hollandaise with Tequilla.

A different salad can be a Jicama / Carrot salad---it is different and it is good.

As a carnavore BBQ cook I used to scoff at vegetable dishes---but as a caterer I have been forced to be more open-minded.
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Unread 07-29-2010, 05:16 PM   #13
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Hard to beat this:



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Unread 07-30-2010, 01:02 AM   #14
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A few questions...What's on the menu so far? Does the client want a vegetable side, or something to accommodate vegetarian guests? Have they expressed any preference of vegetable? If for vegetarian, can you use any dairy/cheese/eggs? How many servings? Will each plate get a serving, or will it be buffet service from a bowl or chafer?

Do they prefer a raw or cooked side? Served hot or cold? How do you plan/prefer to cook it? Cook it on site? Precook and reheat on the smoker, or cook and hold in coolers or cambros for later service?

Chris
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Unread 07-30-2010, 09:37 AM   #15
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Quote:
Originally Posted by Learnin Querve View Post
A few questions...What's on the menu so far? Does the client want a vegetable side, or something to accommodate vegetarian guests? Have they expressed any preference of vegetable? If for vegetarian, can you use any dairy/cheese/eggs? How many servings? Will each plate get a serving, or will it be buffet service from a bowl or chafer?

Do they prefer a raw or cooked side? Served hot or cold? How do you plan/prefer to cook it? Cook it on site? Precook and reheat on the smoker, or cook and hold in coolers or cambros for later service?

Chris
Vegi side, no mention of vegetarian guests and no preference. Whole pig and chicken cooked on-site.
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