Final breakfast report

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Final breakfast report

Postby Christina Georgina » Sun Feb 10, 2013 6:36 pm

Jenise, very curious how it all ended up . Have been holding my breath about that potato dish......
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Re: Final breakfast report

Postby Jenise » Sun Feb 10, 2013 10:26 pm

Oh, it went VERY well; thank you for asking!

Took everyone's suggestions here to heart and added some stratas to our menu, using a recipe called 'strata' that was technically more of a traditional bread pudding in construciton. We served: a baked 18 pound whole ham, scored and basted with orange marmalade, rosemary/mushroom/chive and potato frittatas (ended up having to toss about 35% of the potatoes, so supplemented the good ones with frozen), artichoke/sausage and cheddar bread puddings, blueberry and cornmeal muffins, espresso-cinnamon coffee cake (loved loved LOVED this) and two huge turkey platters of cut canteloupe, watermelon, red grapes and kiwi fruit. On each table received a pitcher of apple-cherry cider (about 65/35 apple, so the juice was a pretty pale coral color with sliced fresh jazz apples and cinnamon sticks, and we served GOOD fresh ground coffee, swiss process decaf and had real half and half for those who like theirs that way (as compared to the Folgers and Coffee Mate the Clubhouse is supplied with, which wouldn't have cost us a thing). Including the cost of thick paper plates and clear plastic juice cups which we didn't have an adequate reserve of, we served 75 people for $366.

And Lou thought it couldn't be done. :)
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Final breakfast report

Postby Christina Georgina » Mon Feb 11, 2013 2:49 am

Sounds wonderful. Glad it went well and that the potato snafu was not worse.
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Re: Final breakfast report

Postby Jo Ann Henderson » Mon Feb 11, 2013 10:14 am

You just go, girl! :D
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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