NhumiSD
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Hi,
I will be catering for an acquaintance who is doing a party for 50, with a artistic theme showcasing photographic arts. I will have alot of freedom in the food, about 4 savory small bites + 1 dessert, and will include a champage, a red and white wine, along with a dessert wine for this event.
I will also have another person helping in the prep/cooking, and a server who will bring food out and pour wines.
This will be my first time catering, so any information on how much I should charge would greatly help and also suggestions on the food. Iam mainly a dessert person, so I really need ideas on the food.
Thank you.
-Nhumi
I have been catering for many years and will be glad to help if you will supply some further information:
Time of event
Who will be attending? mostly women, couples, age range, any particular ethnicity?
(i.e. Jews or Muslims, etc. with diet issues?)
Area you live in
Are you pricing this for profit or to cover expenses?
Are you serving on plastic or china/silver/glass?
Do you require tables/equipment you need to rent?
This will give me a better picture of what's involved.
Cheers!
Jaspar1 aka Graddie
Hello Graddie,
Thanks for the reply.
The time of the event is from 8:30pm - 11pm.
Mostly young 30ish+ age range, probably same ratio men/woman.
Iam in southern Californi - San Diego.
It will be a cocktails event - so I will send food out with server on platter with disapposable skewers, or buffet style- on nice disposable plastic plates.
I will rent champagne, wine glasses, possibly tables and table clothes if my client decides he wants buffet style.
I would like to be able to pay the server, and my helper and make a little profit. I will be making everything from scratch- from the focaccia, walnut breads, to curing the salmon.
So far I have a problem in deciding how much food to make to feed 50 people. Iam terrible at estimating, and I rather have more then not enough.
Below are some ideas I have thus far. Thank you.
-NHUMI
Some Ideas I have so far :
Appetizers
1
Fresh Heirloom Tomato Tart with Crème Fraiche
or
Roasted Cherry Tomato, Onion & Arugula Tart
2
Atlantic Salmon Crostini with Cucumber Dill Cream
or
Fresh Atlantic Salmon Ceviche with Lavash Crackers
or
Shrimp Focaccia Crostini
3
Filet Mignon
4
Cheese Plater with Quince Compote,
Crackers, Walnut Bread
Deserts
5
French Raspberry Macaroons
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Hi,
I will be catering for an acquaintance who is doing a party for 50, with a artistic theme showcasing photographic arts. I will have alot of freedom in the food, about 4 savory small bites + 1 dessert, and will include a champage, a red and white wine, along with a dessert wine for this event.
I will also have another person helping in the prep/cooking, and a server who will bring food out and pour wines.
This will be my first time catering, so any information on how much I should charge would greatly help and also suggestions on the food. Iam mainly a dessert person, so I really need ideas on the food.
Thank you.
-Nhumi
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Thank you for all the replies. Yes, this would be for a commercial cafe. So far the coffee company that I will buy coffee from does recommend the Rio for my budget. Most likely, the compact that has two groups. How much do I expect to pay for something like this - I think it was mentioned around 4400 for this Rio. Is this reasonable?
As for the Panini machines, since its so much cheaper, I probably just go with an average priced machine. We do have 220V within the place.
Thanks again,
-Yumi
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Hi all,
Iam looking to buy a panini machine and a few other items. Would appreciate any info on related brands for Panini Grills and Espresso Machines for a cafe. I dont mind putting more money for a brand that lasts.
Please let me know of your past experiences on your likes/dislikes on your brand. Thanks you much.
-Yumi
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I have to say the desserts look amazing just by the pictures and what everyone had to say. Definitely will visit NYC soon to satisfy my curiosity and taste buds at Room 4 Desserts.
Regards,
-Nhumi
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Ice Cream: Combination ChemistryIce cream that is stabilized with LBG and carrageenan contains significantly smaller ice crystals than ice cream made under identical conditions without stabilizers. Microcrystalline cellulose also facilitates ice-crystal growth -- one theory credits MCC with providing nucleation sites, resulting in smaller, more uniform crystals in larger numbers. Combining cellulose gums with natural gums can control ice-crystal growth, without imparting excessive viscosity. During storage, stabilizers may slow down ice-crystal growth during heat shock by limiting water migration. This is attributed to their water-holding capacity and formation of a three-dimensional network between stabilizers and other components, especially sugars and proteins.
It's too much to quote, but the article delves into cellulose in ice cream quite a few times.
If you've consumed commercial ice cream, the odds are pretty high you've consumed cellulose ice cream. It's fairly common in the industry.
I obtained a sample of CMC from a friend who's a baking supplier. So far, all I've done with it is mix it with water. The gel it created was very similar to pectin. Having worked quite a bit with soluble gum fibers like xanthan and guar, I was amazed by it's clarity/vibrancy. For what it's worth, it makes an especially pretty gel.
If I need a stabilizer for my ice cream, I reach for xanthan/guar, as they're cheaper and much more easily obtainable.
I have tasted different stabilizers in ice creams, made from the same formulation with 3 freeze/thaw cycles comparing to no cycles. The CMC definitely reduces the ice crystals formed as it is still very smooth texture.
-NhumiSD
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The key is the natural calcium content of what you are trying to "sphereize". If you try to mix alginate with say cheese or milk, it will react with the calcium in the cheese and it will start to gel and ruin the sphere. So if there is calcium in the ingredients, mix with calcium chloride and drop in an alginate bath.
This is correct, but there are ways to avoid this by "sequestering" the calcium ions using something like sodium hexametaphosphate as the sequestrant. That is requried for a number of hydrocolloids.
This is discussed in several of the books on hydrocolloids referenced in various other threads.
Sodium citrate can be used as a sequesterant. Add the sodium citrate to tap water will remove the small amounts of CaCl2 in the water. This will allow the Alginates to hydrate properly
It will also buffer your system. If there is a certain pH that you require, adding Citric Acid and Sodium Citrate at specified quantities will buffer your system for you.
-NhumiSD
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Check out this image of BK onion rings. They are remarkably uniform in size.
It could also be that the onion rings they use for photography are either fake or are chosen for their uniformity.
Possible, but I don't think so. Here's a picture of 3 BK onion rings on someone's blog, and they appear to be similarly uniform.
They are extruded. In the fast food industry, or the food service, alot of the processed foods like BK onion is extruded. They may also use some binding agents (gums or stabilizers) in the onion paste.
-NhumiSD
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Made to order crepes, both sweet and savory, are a huge hit at the JP Patisserie. They use stand-alone irons/cookers, which aren't cheap, but easy to learn to use and impressive to watch. The markup is very nice, too.
Hi,
Iam also in the planning process for a cafe in San Diego, Cali.
Ive never used those stand alone crepe machines. How much do one of those go for ? Do you know it would work with any crepe recipe, since it is so big in size, I wonder if the crepe would break apart.
I tend to want to eat before or after watching a movie, since there is nothing to eat at the theatres really. So, I agree advertising for discounts with movie stubs is great idea.
-NhumiSD
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You should google it or check nightscotsman' post on the 'Bau tuile' thread.
Apple pectin is used to gel or make more viscous a sauce, especially fruit ones, high acid, etc.
Bau's tuiles use apple pectin in it, it being a flourless recipe that involves glucose too.
It's a take on the lace cups type of thing.
Anyway, Micael LAiskonis wrote that he used pectin NH, which I've seen used in making your own neutral glazes, etc., in Bau and Balaguers book.
It seems to work with moisture well and you can remelt it too, I think.
Tchorst has some good stuff about pectins in the Bau thread too.
I hope this helps, Mike!
Thanks
Hi Ted,
What does the NH stand for in pectin NH?
-NhumiSD
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I have a question regarding the sweetness, with so much added sugar into the meringue, plus brushing on the simple syrup. I know macaroons will tend to be sweet, but is this very sweet?
What sorts of filling have you used in macaroons. I tend to do fillings that woul balance out the sweetness of the macaroons.
-nhumi
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These cookies seem to be so crumbly when making it. It makes it hard to roll into a log. I had to squeeze it tightly into a log and wrap it up to freeze. Is what Iam doing correct?
Thank you.
I second what M. Lucia said. The pieces will fuse back together when you're slicing with a bit of pinching and shaping.
(The dough is good, huh? One of my favourites!) I like the taste of the dough, but is there anyway to make it look more refined. There is no eggs to help bind it so it makes it hard to make each cookie look the same.
-Nhumi
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^The Chocolate Sparkle cookies are wonderful, and the recipe is in Recipe Gullet.
The Korova cookies mentioned upthread are one of my favourite chocolate cookies, too! The recipe can be found here:
These cookies seem to be so crumbly when making it. It makes it hard to roll into a log. I had to squeeze it tightly into a log and wrap it up to freeze. Is what Iam doing correct?
Thank you.
-Nhumi
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Down to $950 on Amazon as of last week. I ordered it Friday. Woo!
Can you personally give us ur opinion of the machine ? Iam debating between the Kitchenaid vs. the Musso Pola. I chose these for its quality and also the price range that Iam able to work with. Thanks so much.
-Nhumi
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I thought, that almond meal is ground up almonds,and flour has finer texture plus it has the oils removed from it? Please correct me if iam wrong. I got the information from this site.
-Nhumi
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First, I sure wouldn't use cheesecloth to polish a mold. It's pretty scratchy. If you don't want to make a trip to the fabric store for batting use a nice soft cotton ball. Just make sure it doesn't leave any threads behind.
I do find that warming the mold with a blowdryer just to match the temperature of the chocolate really does produce a shinnier bonbon.
My cocoa butter says to warm it to 33c. I zap it on about 3/4 power for 3 minutes, shake it up and down, and use it.
The bowl and the heating pad are used simply for holding your chocolate at a working temperature. You must temper the chocolate prior to using this set up. You still have to check on it and stir it every little while but you don't have to zap it or wave it over the stove or whatever one might do to bring it back up to temp because it's staying at temp.
Thank you. I will pick up some batting. Its just that at the restaurant, we have cheesecloth in hand. Cant wait to test them again.
-Nhumi
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Hi,
Ive made molded chocolates but somehow they arent shiny. Any ideas to how to make them shiny. I do clean it with cheesecloth before i use them.
1. Regarding cocoa butter, do I just melt it or does it have to be melted to a certain temperature?
2. Regarding the home made tempering machine, at what temperature should it be set? Does the heating element just melt it and doesnt really go through the steps on tempering as I would temper by hand?
3. Thank you.
-Nhumi
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I've had the occasional persimmon (perhaps unripe still) that leaves these bitter bits stuck to my tongue. It's quite unpleasant. Is that the astringency people are talking about?
Yup, that's it.
It can be picked orange in color, though it will need to be ripened. Place in a plastic or brown bag with an apple. Roll up the edges. The ethylene gas will ripen it.
You can make a persimon cake similar to a date cake, where it is steamed with spices. Chutneys, puddings are also good.
-NhumiSD
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Nhumi, any chance you're a linux fan? If so, there's a pretty good free program called KRecipes. Sorry takomabaker, it requires KDE which is a bear to get running on a mac
I can probably look into it. But will probably need my brothers' help.
Thanks.
-Nhumi
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I have been eyeing his thread for some time, wondering if you really wanted to know what I have for dessert. Until the other day, when I had among other things, hauntingly beautiful quenelle of lavendar tarot root sorbet, a taste of my husband's stinky delicious durian sorbet, quenelle of quince sorbet with Thai basil and citron vodka splashed on top, raspberry creme brulee, lady fingers soaked in rum with chocolate stuff all over, a huge chocolate tendril with The Peabody logo imposed in gold, chocolate marbled long stick things, cherry cookies, a few other things I have no names for and umm oh, sh*t! This umm caramel just from the brink of burnt and liquidy super rich goodness surrounded with dark chocolate from heaven to die for good bonbon.
We got a chef's tasting at The Peabody--oh my total gosh! faint faint
But what I usually have for dessert is sugar free chocolate pudding with lite cool whip.
Or sugar free Archway choc chip or rocky road cookies or Pepperidge Farm sugar free Milanos. 
Just didn't want to say so till I had something interesting to say besides my usual! 
or sugar free ice cream...you get the drill... 
edited to say: Of course my special desserts were before during and after dindin.
I love durian ice cream. How did you make the durian sorbet, since its more like a paste. Did you infuse the flavors into something?
Thanks.
Nhumi
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I was wondering if this would be able to take recipes with metric system (grams) instead of Cups and all. Ive been trying to make a database but it seems like this would be good if it can use metric.
Does anyone else know a recipe system that would work for weights measurements (grams)?
Thank you.
-Nhumi
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You could hit the alginate/water in the microwave a bit. Warming it makes it easier to work with.
I would also suggest stirring ur Calcium bath as you drop your alginates so that they do not clump up, and it makes for well rounded beads.
Please let us know how it came out. Pictures please...
-Nhumi
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I'm trying to improve my sourdough baguettes.
I want an all sourdough baguette I can make at home with easily available materials, but that is light crusty and flaky with big holes in the crumb - almost more air than bread. The curent ones are still a bit bready,
I'm slowly dialling in - there are so many variables. Join me on the journey.
The best results so far are with a variation of the "a l'ancienne" method. The theory is that you mix and retard cold so as to allow the maximum autolysis, then shape prove and bake.
I'm using soft pastry/general purpose flour 9% protein - Tesco supermarket own brand, and the lowest protein flour they sell.
The current formula in grams is
Starter
Flour 100g 100%
Water 100g 100%
Clef 20g 20%
Ferment at 30C overnight (12 hours)
Dough
Flour 500g 83%
Starter 200g 33%
Salt 12g 2%
Vit C - pinch
Water 330g 55%
Total flour 600g 100%
Total water 430g 72%
Mix cold, and retard in bulk - put in the refrigerator at 4C immediately.
Next day (say 18hours) portion, shape and bake (floor of the hot oven of the AGA, about 240C) No steam in this batch.
Makes 3 x 330g baguettes
This has been the result of much experiment.
Still a bit bready, but in the right region, and one where I can perhaps make small changes from.
Today's experiment is with shorter proof times.
These are times from taking the dough out of the fridge, so include shaping
15 mins - effectively no proof at all. Still surprisingly good, and no flour pick up from the couche, since it was never couched!. The baguette is a bit short as it hit the end of the oven when I slid it off the peel. Nice and easy to handle as well.
45 mins. OK, but not as good a grigne as the zero proof time. Maybe marginally better texture. Dough still tight enough to handle.
90 mins. Dough too liquid to pick up, hence the strange shape, and lack of grigne.
Where next? Machine mix (these were hand mixed)? Try harder flour?
Jack
Hi Jackal,
I have been researching the French flour, and theirs tend to be a soft spring wheat, with proteins around ~11.7 and ash contents at 0.55% or 0.65%, depending. Ive heard that we can blend american flours to obtain similar results. Blending 3:1 of AP flour:bread flour. Please correct me if Iam wrong.
I am in the process of blending flours for a vietnamese baguette which includes rice flour.
-Nhumi
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Hi Abra,
Does the texture seem very light or is it a bit dense? The one thing that I have been thinking is that, the amount of protein. Vietnamese will use flour similar to the French, which would have ~11.7% protein and ash around 0.55% or so. I have been told somewhere to blend our AP flour with bread flour to get a similar flour as the French. If anyone know this, please correct me.
Iam guessing the amount of rice flour looks right.
Cant wait to have sometime to try this recipe too.
-Nhumi
Catering cocktails event for 50 people
in Cooking
Posted
Thank you for all your advice. It is very helpful. I will let you know know how it went.
-Nhumi