Catering 2ed

Recipe Table of Contents vi

Preface viii

Acknowledgments xiii

Dedication and About the Author xiv

1 Introduction to Catering 1

2 Starting Your Catering Business 16

3 Pricing for Profit 36

4 Setting Up the Catering Kitchen 51

5 Staffing 86

6 Marketing 114

7 Event Planning 125

8 How Can We Serve You? 156

9 Food Preparation and Service 182

10 Dining Room and Beverage Management 204

11 Sample Menus and Service 221

12 Recipes for Catering 236

Glossary 283

Equivalency Charts 292

Index 293

Photo Credits 304

First Course/Appetizers: 237

Avocado and Crab Salad 238

Endive Salad with Roquefort and Walnuts 239

Chicken Satay 240

Grilled Vegetables with Mozzarella Cheese and Prosciutto 241

Heirloom Tomato and Goat Cheese Tart 243

Roasted Beet Salad 244

Warm Hudson Valley Salad 245

Wild Mushroom Vols-au-Vent 246

Shaved Fennel and Fris©e Salad 247

Green Papaya Salad (Som Tam) 248

Sides: 249

Baby Carrots with Asparagus and Pearl Onions 249

Couscous with Currants and Pine Nuts 250

Farro with Winter Vegetables 251

Olive Oil and Chive Crushed Potatoes 252

Pomme Pur©e with Roasted Garlic 252

Potato and Celery Root Gratin 253

Ratatouille 254

Roasted Fingerling Potatoes 255

Saffron Rice Pilaf 256

Saut©ed Broccoli Rabe 257

Soft Polenta 257

White Bean Rago»t 258

Soups: 259

Black Bean Soup 260

Summer Gazpacho 261

Minnesota Wild Rice Soup 262

New England Clam Chowder 263

Vegetarian Main Courses: 264

Risotto with Asparagus and Peas 266

Corn and Asiago Cheese Risotto Cake 267

Tortilla de Papas 269

Vegetarian Shepherdâs Pie 270

Main Courses: 271

Beef Tenderloin with Bleu Cheese Crust 271

Duck Breast with Port Wineâ"Peppercorn Sauce 272

Herb-Crusted Salmon 274

Rack of Lamb Persillade 275

Roasted Miso-Marinated Salmon with Stir-Fried Napa Cabbage 276

Desserts: 277

Almond-Anise Biscotti 278

Chocolate Pot au Cr¨me 279

Tiramis¹ 281

Warm Chocolate Cake 282

Recipe Table of Contents | vii