CaliPoutine

Count me in. The "better than sex cake" grabbed my attention. I take it your budget is slightly larger? ← Dont get too excited, its just a doctored up cake mix I'm almost embarrassed to tell you what the budget it. When I heard it, I was stunned. I said " and my pay come out of that too"? But, I took it as a challenge and I actually think I'll make about 1,000.00 even after paying the helper I hired ( 10 bucks an hour) They originally told me the budget was between 40-45 a person. Thats for 6 meals and 2 snacks. Can you believe it? The organizers think thats good because the food is "mostly vegetarian" which isnt the case with my menu. I quoted 45 a person based on rising food costs. They made a deal with me for 42 a person and they would serve the breakfast on Saturday( so I dont have to sleep there on Fri night). I still have to prepare the breakfast, but they will make the oatmeal and put out everthing I've prepared. The ONLY way that I'm able to make money is because I've done a lot of shopping in Michigan( I dont count my gas because I'm going there anyway to do other ebay business). I've also bought a lot of things here that were on clearance so to speak. For instance, I bought 3 lbs of ricotta that was half price 2.75 each. It had 2 days left on the expiration date. I threw it in the freezer. I also bought 3 packages of whole wheat flour tortilla's for wraps( half price at 1.50 each). Those are in the freezer too. My freezer is VERY FULL. I bought chicken leg quarters in MI for .79lb. I spent a total of 14.00 on chicken. I got 2 huge packages ( probably 24 each) of sausage for 5.00 each. They had 2 days left as well. They also had 5 dollars in coupons attatched. The chicken alone was more than half the price. I got 3 bags of gold medal flour when I was in Ann Arbor in February. They were .97 each. I've been shopping for this for a long while now. I've spent about 400.00 so far( I've written down every single thing I've bought). I anticipate another 200-300.00. I still have to pay for the milk, the lunch meat, 2 pork shoulders, the potatoes, the yogurt and the rest of the produce. The original numbers were to be between 60-90ppl. Then, they were thinking about cancelling( after I'd already bought a load of stuff, they advanced me 500.00). Now, they're looking at 50ppl. The organizers were concerned about the quantity of food( from last year) and how the previous caterer recylced leftovers at each meal. My goal was to have a lot of varied and tasty food. I really think they'll be pleased. I do need a good soba peanut noodle salad recipe. Have one?

← My second bedroom is strewn with all the non-perishables. I'm taking a trip to Port Huron next week and will drop off a load of perishables( cheese, ricotta, etc) that are in my home fridge right now. I'll buy the lunch meat, etc( a lot cheaper in MI) and drop it back off on my way home. I pick up the eggs( 14 dozen) from a farm on my way there. I ordered the milk from Shopper's drug mart( 4.00 for 4L) and will pick that up on Friday morning( June 6th). The catering site is halfway between my home and MI. Its a large confrence center thats owned by a church. I looked at the kitchen a few weeks ago. Its large, well equiped( but no A/C). Its a short walk to the Lake( Huron) so hopefully it wont be too hot. I have the option of sleeping there( cabins) but I'm driving home on Friday night. I'll sleep there on Saturday night because breakfast is early.

If you're interested, I can continue the discussion of this catering job. I plan on taking a lot of pictures : ) Because I dont really have access to wholesale food distributors, I've had to buy almost everything in the regular grocery store. I've found some amazing deals and I believe this is the only way I'll be able to make money. I've also hired someone to help me. Before I go on and on, let me know if you're interested. I've contemplated starting another thread too.

I'm making french toast as well as scrambled eggs. I'm doing a Paula Deen recipe( overnight french toast). Now I'm going to have to dig up some electric skillets. Thats the one piece of equipment I dont own. Just for the curious, here is my entire menu. This catering is for a mostly women drumming camp weekend. Friday dinner Chicken, sausage and onion bake( from the recipes that rock thread) Peanut noodle salad w/ tofu Potato salad Pasta salad Greek Salad Better than sex cake!! Saturday Breakfast Assorted cold cereal Oatmeal Homemade muffins Fruit, Yogurt and granola parfaits( honey vanilla yogurt w/ fresh fruit and homemade granola) Lunch Assorted sandwiches and wraps( ie: tuna, egg, turkey, ham, grilled vegetable, hummus) Chips Fruit salad Assorted cookies and squares Dinner Pulled pork ( served over buns) Squash rice casserole( vegetarian option) Baked beans Baked potatoes w/ sour cream Coleslaw Dessert: Not Yo Mama’s banana pudding( a layered dish of shortbread cookies, rich banana pudding and banana’s) Sunday Breakfast Scrambled eggs Peameal Bacon Oven roasted rosemary potatoes French toast w/ syrup Lunch Vegetarian Lasagna Spinach salad w/ strawberry and brie Garlic slathered stretch bread( pics on my personal foodblog) Snacks Hummus w/ pita chips (2nd night) Veggie w/ dip OR 7 layer dip w/ tortilla chips (1st night) Granola bars and fresh fruit Beverages juice (with breakfast) Coffee and tea Iced tea Soy milk 2% or skim with breakfast Also included( butter and margarine and individual creamers for coffee)

On a somewhat related note. I have a big catering job coming up in less than 2 weeks. I'll be cooking 6 meals over 3 days for 50 people. Does anyone have any tips/hints on making scrambled eggs for 50 people? Is using multiple frying pans the only way?( there is NO flat top grill where I'll be cooking)

I've never been asked by the seniors, however the volunteers usually ask. A few of the seniors did ask where I got the rhubarb a few weeks back. There really isnt any CSA's or the like around here. Although there is something called a Good Food box( a box of random stuff put together and dropped at the hospital). I'm not sure who puts the boxes together or if the produce is even local. There are a few farms within a short distance where I'll be able to buy local produce. I still find the cost of produce around here to be very reasonable. I just picked up 5 english cukes for .69 each(on sale). I got some Vidalia onions for .99lb. I also got hot house tomatoes on sale for .79lb. Local asparagus is 1.49lb at one store, 2.99 at another. I'm filling in for another cook on Wednesday but I'll only be cooking for 20ppl. I'm making the same meal, however I'm making a different dessert. All it takes is a few compliments and I'm back to being a happy camper

Rob, What flour are you using? I'm also curious the price of each batard?

I havent subscribed in awhile, but I do have enough back issues that I can most probably find something to contribute. I'll never forget the one failure I had with a swiss( or was it Italian) buttercream frosting. I seem to recall a few Eg members also had problems with the recipe. There used to be a thread where Snowangel and Marlene cooked from the current issue of the magazine. A few months ago I made a fish dish( it was on the cover). It was also a quick and easy recipe. It was very tasty.

I'd also like to remind folks about Priceline.com. Courtesy of a heads-up from CaliPoutine (and, of course, William Shatner), I picked up a $59/night room at the four-star Hyatt Regency Chicago. Please PM if you're not familiar with how Priceline works. ← Rona( Prasantran) got the room for 59$ too. How fun it would it be if there were whole contingecy of Eg members at the Hyatt??

Can we see a pic( of the bread) LOL.

Oh, I think you sell yourself short : ). I just pulled out the KA flour whole grain baking book and they're are over half a dozen cracker recipes. If only I had a pasta machine( the one piece of kitchen equipment I dont own). EG member Desertculinary has a post on the mulitseedcracker bread from the above mentioned book. You can find it in his personal blog here.

2 years ago, I bought 2 Canadian lobster tails( frozen). I'd planned on making Lobster roll's for xmas. I actually thought the lobster was terrible and I've come to the conclusion that you should only use Maine lobster for these. I'll go dig up a pic.

Have you ever tried making your own crackers? Its probably a heck of a lot cheaper and you'd get tons more. I've never made my own, but I'm contemplating it. Btw, the shop where I was working, sold homeade flatbread crackers for 17.99lb. The sous chef rolled them thin using a pasta machine.

Snack size.

No we dont. I keep meaning to bring a radio in while I cook because its pretty quiet. The seniors spend a lot of time chit-chatting back and forth and there is usually some form of entertainment after the meal.

Hahaha, I wish. They're door prizes!!. The seniors bring them in and then they're given away. Kinda funny if you ask me.

Thanks. I would have loved to use fresh mozzarella, but its expensive. I only bought the cheese because it was on sale. 3.97 for a 400g of shredded cheese is considered cheap. I could buy 2 in MI for that price, but I'm not allowed to shop in the states anymore unless I donate the item.

I tried the Lychee( the diet) and I HATED it. It tasted like perfume to me. Last year I tried the black current and I liked it.

You can find it here.

Today's meal. cucumber, onion, tomato salad( with fresh basil and mozzarella) Pork paprikash over butter noodles oatmeal muffins asparagus cherry peach cobbler w/ ice cream. Today's meal was a huge success. I don't think I've ever had as many people tell me how good it was. It was really, really labor intensive. I bought a case of pork tenderloins a few months ago. I got the whole case for 24.00. There are 24 packages. Each package has 2. I used 5 packages for this meal and had tons leftover. The recipe I used is called Pork Paprika and its from Light and Tasty magazine( a taste of home publication). The dessert is from Simple and Delicious( another TOH publication). Can you see a theme here? The salad was english cukes(.99 each), grape tomatoes( .99 a container), sweet onions( .69lb) and a 400gram bag of shredded mozzarella(3.97). I used a new Kraft Balsamic dressing. I also used some fresh basil.(1.69) I had to brown off the meat in batches and then transfer it to a big stock pot. I still dont have the braiser I requested last year. Onions, green peppers, garlic, canned tomatoes, chicken stock and a few spices are added( caraway, majoram and paprika). I stired in two 500ml containers of sour cream. The original recipes says " put a dollop on top instead". Its supposed to be a lowfat recipe. I put the noodles in a bowl with the stew on top because I know if I served it separate, they would eat the noodles plain and the stew by itself. Dessert was a really simple recipe. The cobbler is canned peach slices, canned cherry pie filling, lemon juice and cinnamon. The topping is bisquick, butter, milk and sugar. Last but not least, here is an action shot of the seniors.

I posted a similar request in the Chinese at home thread. 2 people gave me recipes. You might want to check over there.

I did try the SSCC yesterday. It was tasty. The breast was big( it hung over the sides of the bun). The bun was meh, kinda soft and spongy. I did ask for extra pickles on the sandwich and I added some mayo. I actually had the value meal for 4.40 plus tax. ( this was in MI) Later on, I ran thru the drivethru for a fruit and yogurt parfait to bring back with me to Canada. We have them here, but they're 1.00 more. The fruit was totally frozen and I swear its at least 2oz smaller than it used to be.

My BIL works at Publix. I'll call him later and see if he can find out anything.

I make my brown rice like this too( in the winter, not the summer when its 95F outside) and it comes out great!!

I have a recipe that SwissKaese gave me way back in 2005( it was served at her wedding). Its a parfait. Let me know if you're interested.