No I haven’t been on vacation, I haven’t been on a trip around the world to “find myself”, I wasn’t on some super secret spy mission that I wouldn’t be able to tell you about, and No, I haven’t been salmon fishing in Alaska!
What I have been is busy. The past few weeks have been one of those periods in time where real life issues get in the way. One of those time periods we have all experienced at one time or another where our full time “paying” job requires a little extra attention.
So in the spirit of getting back on track, and posting more than just snapshots on Instagram or Twitter, this post is going to be a series of views from my eyes, in my kitchen, over the past few weeks. We have served numerous Social Balls, Fundraisers, Weddings, Conventions, Off Property Caterings, Drop off Meal Services, Holiday Meal events, Client Appreciations, and just about any other type of event where food is needed. The events ranged in number from 25 people to 1100 people. One recent Friday at lunch time we served 1100 meals in one ballroom, while at the same time serving 8 other ballrooms each with 80-90 people. We gave new meaning to the phrase “organized chaos”!
Here we go. Ladies and Gentlemen the Chef has turned on the Fasten Seat Belt Sign. Seat backs and trays in the full upright position. Buckle up, it might get bumpy! If you have any questions about our flight today or any other day, please do not hesitate to leave a comment.
Now that we have reached our confortable cruising altitude lets bring on the first course:
Tomato Mozzarella Caprese Canapés
Fingerling Potato, Caviar & Crème Fraiche Hors d’oeuvres
Pea & Parmesan Appetizers
It was Good Friday so what better way to eat seafood– The Southern way. We fired up the pots
Threw in required vegetables
And had a Crawfish Boil.
Found time for a little humor, or good advice, depends on how you look at it.
Cut some pineapple for 900 people.
Some healthy, tasty food was also on the menu
Roasted Chickpea & Red Quinoa Salad
One of the big Non Profit Organizations even made a model of me for their fundraiser.
The theme was “Recipe for Success”.
Tried our hand as Sandwich Artists
Made a few Fried Wild Mushroom Risotto Bites
And some Sesame Crusted Shrimp Skewers
Smoked Corned Short Ribs
These were so good that they shouldn’t be legal.
Here’s a look at one corner of one of our walk in coolers.
Of course there were tons of dishes, pots, and pans to be washed, Seems like they could never get caught up.
Made a few Veggie Spring Rolls
Assembled some Boxed Lunches.
We do lots of “Food That Travels”!
Local Cheese Displays
House Smoked Meat Platters
A super Funky Farro Salad
Lots of Ratatouille
Pan Seared Chicken Breasts
Carrot Cake Cookie Sandwiches with Crème Filling
Flourless Chocolate Torte Squares, G-Free and To Die For!
Salads on the plating belt for 1000 people
Mini Shrimp Ceviche Cocktails
I know this isn’t technically IN my kitchen, but it’s in my back yard! The Mighty Morel!
BBQ Shrimp & Pork T-Loin Tacos
With all the fixins!
Some Black Eyed Pea Vinaigrette
To go with this Fried Green Tomato Salad
And some nice knife work on these pretty cut vegetables.
That’s what I’ve been up to lately!