fabecooks

Thanks all, I thought of the tortilla Bowls and figured I would do 3 different salsas in corn tortilla cups. I just thought it may get too soggy and leak after a few minutes. I had Oysters on my original menu. (Wellfleets with pickled Habanero Citrus Segments, and a Cucumber Chili Lime Popsicle) That is what they thought might be too out there. The Execs just want to enjoy some hearty Mexican food. I thought about 3 different colored Bell Peppers, but did not want to go the route that most catering or banquet menus do. So, I think I will stick with the cups. But you never know. I will keep you all posted, as my tatsing is in 6 days.

Hey all, I have been recruited for an Exec Chef job for a growing company in Vegas. They want me to do a tasting...no prob. When I submitted my tasting menu, they said it was too fancy and intricate. They want me to do salsas and quesadillas and such. I have 5 courses, and they thought my 1st two were too fancy. I have no problem with salsa ideas, but I am stuck in how I should present them. I do not want to do a martini glass or anything too passe....can anybody give me some ideas to drive me in the right direction of how I can present 3-4 different salsas with chips? I figured I might get exotic with the chips...i.e. baby taro root, yucca, jicama, corn, flour, and implement some food coloring to brighten it up. I hate to say I am at a block....but I am. Any input or help would be exceedingly appreciated. P.S. When I get the job, dinner is on me for the help when you are in vegas.