Friday, August 3, 2007

Catering in the Snow

For years we have been good friends with Rich Babcheck, the originator and owner of NYPG - the New York Production Guide - and hence advertise in the guide. While we are not primarily production caterers - having a 27 foot mobile kitchen and over 50 years of catering experience between myself and Chef Andrew, when the opportunity is right, we follow the clients call to action. Being in the guide means we often get calls - most of them I refer to another production caterer I know - but sometimes it just fits in with what we are doing and it's fun.

This week we had two production jobs - both of which were fairly last minute (as is typical in production catering) one was a behind the scenes catering for a big fashion week event - we catered for the production crew who setup, ran the lighting and audio and broke down the main event, a fashion awards show in conjunction with Mercedes Fashion Week here in NYC. Our client, who we have worked with many times before likes to treat his crew to over the top good food so when he has to push them a bit harder there are few complaints.

The upmarket box lunches consisted of

Crunchy Smokin’ Rosemary & Potato
Crusted Chicken Tenders
- Citrus BBQ Dip

with sides of :
…Greek Minted Tortellini Salad
with Tricolored Peppers, Dolmatis,
Red Onion, Feta and Olives

…Thai Broccoli Salad
with Honey Glazed Peanuts
& Water chestnuts

…Baby Spinach, Romaine & Carrot
Buttermilk Dijon Dill Ranch

…Bag of All Natural Veggie Chips

…Assorted Housemade Meringues,
Individual Fudgy Brownies Cakes
and Chocolate Dipped
Apricots and Dried Kiwis

for the vegetarians and vegans
the alternative main course

Smoked Tofu
with Edame Beans and Greens
with all of the rest of the sides

Packaging was important as they had
to be able to have a self contained meal
and eat without having to sit down at a table.

Each meal was in an oversized black plastic microwavable
container with snap on clear lid and what ever
was not appropriate or didn't fit in the box was in seperate clear plastic containers with snap on lids and it was all packaged in large grocery sized paper sacks (trying to be green where ever we possibly could

there was too much food of course - nearly 2 pounds per person- to keep the physically active crew reved up and ready to work without too much carbs either. And for the variety to please all palates.

Dinner was a bit more elegant but still bountiful and easy to eat

Main Course options were

(1)Grilled Filet Mignon Steak
side of Fire Roasted Tomato Pesto
over Field Greens side of Honey Balsamic

(2)Wild Alaskan Salmon with Teriyaki Glaze
over Field Greens side of Sesame Ginger Dressing

(3) Grilled Citrus Herb Chicken Breast
side, walnut pesto
over Field Greens side of Lemon Citrus Vinaigrette

and the vegetarian choice: (and my favorite)
(4) Sinfully Stuffed Portebello Mushroom Cap
with Pepato Provolone, Pinenuts,
Roasted Potato, Currants, Olives, & more
over Field Greens side of Honey Balsamic

all meals were accompanied by
...Marinated Fresh Mozzarella, Tomato & Fresh Basil
...Asparagus Bundles with Lemon Zest
Herbs, Garlic & EVOO wrapped in carrot curls
...Parisian Roasted Potato & Artichoke (no mayo)
...Moroccan Carrots with Fresh Cilantro & Chickpeas
...Sesame Seeded Tomcat Buttery Brioche Roll
...Seedless Green Grapes & Blueberries
...European Chocolate Petit Four Candies
...Raspberry Shortbreads
...Iced and Spiced Orange Walnut Oatmeal Cookies

This crew is always happy to see us - they even
remembered some of the great food from last years big event.

Our other production catering job was over the weekend - a three day gig at
the Douglas House
in Orangeburg New York, about 20 minutes from the GW Bridge.

It's a gorgeous 8 acre setting in a victorian house used to shoot movies, commercials and videos. We were set up in the sunroom

- with beautiful views onto the property. and it was especially pretty when a sudden snow flurry hit on Sunday around lunch time. We all ahhed - until we had to go out the our mobile kitchen to get the food to setup - but as fast as it came, it went and the rest of the day was actually quite lovely and sunny.

Their menu wasn't as fancy but still full of healthy and delicious choices
variety is always the key as so many people cann't or won't eat certain foods.

Nickelodeon Commercial,
Film Shoot The Douglas House Orangeburg NY February 8,

Friday: ready to serve by 9:15 - serving 9:30 – 10:30
Hot food: Cream Cheesey Scrambled eggs,
sides of Bacon

Saturday: ready to serve by 9:15 - serving 9:30 – 10:30
Hot Food: Hot Frittatta with Roasted Peppers, Garlic Potato and Pepato Cheese

Sunday: ready to serve by 9:15 - serving 9:30 – 10:30
Hot Food: Banana Blueberry Pancakes
sides of Bacon

Plus Assorted breakfast breads including muffins, bagels, etc cream cheese, butter
Fresh Fruit Display – oranges, apples, sliced melon or sliced pineapple
Freshly Brewed Coffee and Assorted Teas
Soy Milk
(French Vanilla milk)
Regular, Skim and Half and Half
Sugar, Sweet n Low and Honey

Friday: ready to serve by 1:30 – could change
Mama’s Meatloaf
Cous Cous with Smoked Tofu, Edame Beans, and Fresh Cilantro
Chipotle Sweet Potato Bake
Thai Broccoli Salad with Waterchestnuts and Mandarin Oranges
Caesar Salad – Housemade Dressing & Foccacia Croutons
Chocolate Chocolate Fudge Cake
Assorted beverages

Saturday: ready to serve by 1:30 – could change
Orange BBQ Glazed Boneless Chicken
Mama’s Four Cheese Macaroni Bake
Roasted Potato Salad with Artichokes, Haricot Vert and Dijon Dressing
Julienne of Carrot and Zucchini with Black Sesame Seeds
Spinach and Watercress Salad with Roasted Peppers.
Hot Apple and Pear Crumble
Assorted beverages

Sunday: ready to serve by 1:30 – could change
Teriyaki Grilled Salmon
Grilled Chicken with Pesto Walnut Glaze
Kale and White Beans Provencal
Brown Rice Pilaf
Moroccan Carrot and Chickpea Salad
Greek Salad with Cucumbers, Peppers and Dolmatis – Oregano Vinaigrette
Fresh Fruit Tartlets
Assorted beverages

Craft Service: after lunch until 5/5:15
pack up around 5 and leave by 5:30
Besides coffee, tea, water and sodas daily after lunch
Over the 3 days there will be a variety of craft service items such as:
Selections will vary daily

Assorted Cookies and Bars
Assorted Chips and Pretzels
Assorted Chocolates and Candy

Crudite of Fresh Veggies
Fresh Fruit – Pineapple, Oranges, Apples, Pears, Melon, Etc
Assorted Breads and Spreads
Baba Ganoush
Peanut Butter & Jelly
Olive Tapenade
Fresh Carrot/Apple Juice made on site
Cheeses such as :
Rondele Cheese Torta with Sundried Tomato,
Brie, Cheddar and Pepato Cheese

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