Crowd Pleaser catering food - would you eat this?

[KurtNYC]

I'm thinking about trying to do some catering on weekends but I want to keep it as simple as possible. People have all kinds of dietary restrictions and phobias so I am looking for a line up that the fewest number of people would have issues with.

The more I approach this the more things I find going on the problem list. I have talked to people who won't eat one or more of the following: lamb, duck, fish, dark chicken, tomatoes, butter, margarine, red wine, garlic/onions/leeks/etc ("gives me gas"), broccoli and asparagus. I have given up on trying to accommodate all of those restrictions but here is what I am thinking about:

First course
Organic baby spinach with sun dried tomatoes, shaved Parmesan cheese and vinaigrette dressing


Main course
Braised beef cheeks (or simply "beef") and caramelized pearl onions in a red wine reduction sauce

Roasted garlic mashed potatoes

Braised baby carrots


Dessert
Bavarian chocolate torte on raspberry coulis (or with raspberry sorbet/gelato)

My food costs for the above is around $10 per person but I think with labor and all it should be priced around $30-40 to the customer.

I appreciate any thoughts/suggestions/feedback you can supply.

[MissMillie]

1. I can't comment until I sample the food

when can I do that?

[trotsky]

2. I agree. In fact, I will need multiple samples.

Please quick-freeze and FedEx to me for immediate consumption, Kurt. :)

[LynzM]

3. Sounds wonderful to me!

But I'm not that picky an eater. There's nothing on your list I wouldn't eat. But I think you really can't please all the people all the time. My only thought would be to offer a non-red-meat alternative, for those that don't eat read meat, also.

Oh, and yeah, can we get a sample to give you better feedback? ;)

[MADem]

4. Will you ofter an option to the beef?

Some folks remember that Mad Cow Oprah episode...maybe organic chicken breast in the same recipe? Also, the dessert, an option there too? You always have the 'chocolate gives me a migraine' crowd, so perhaps you can give them sponge cake with the raspberries!

If it were well prepared, I'd eat your meal!

[flvegan]

5. Sounds good, but

I would offer a vegetarian option to the beef (most large gatherings of people are going to have a few of 'em). Something simple, but something that compliments your wonderful selection here. Just a thought.

Crap, I'm hungry now.

[Shell Beau]

6. Can I have some now?

Sounds good to me!

[MuseRider]

7. Sounds great but I would

add something for those of us who either don't eat red meat or don't eat meat at all. I would be happy with just the salad if that were the case. Could you offer that, a larger salad for those people? Sounds really very good though.

[KurtNYC]

9. I love this about DU - you can get feedback from lots of people

and they will quickly point you on to something you have overlooked.

I have avoided chicken because when you cook breast meat it overcooks very quickly. Braised anything reheats really well which is why I went in that direction.

As an alternate to red meat and to better accomodate vegetarians I could do a hearty vegetable ragout. The Moosewood has a recipe that is so thick non-vegetarians wouldn't even miss the meat. Reheats like a dream.

[MuseRider]

11. MMMMM

That is good or you might (I am a lousy cook so I don't really know) be able to replace the meat with a Portabella Mushroom. I was just thinking about how I cook burgers for others and I use turkey meat for me or a mushroom. Would that work? Then everyone would be essentially having the same thing except for the meat/mushroom and you would not have to have two dishes.

[KurtNYC]

15. If the issue was red meat and not meat in general

then I could probably just saute a chicken breast, slice it and hit it with the same sauce.

That ragout recipe is here if you are interested:
http://net.indra.com/~eliz/Recipes/Misc/ragout.html

[calico1]

8. About the torte..

Is it made with flour? I can't have wheat. And some people are vegetarians so they won't eat the beef. Are there any nuts in anything?

This is just to let you know about food intolerances that are often overlooked. But no matter what you do you probably won't be able to please 100% of the people. Just do the best you can, and good luck!

[Lannes]

10. I would add some appetizers

Something you can pass around before everyone sits down to eat.

[KurtNYC]

13. I have been thinking about

throwing in a "free" surprise item. When you add something to the menu and don't charge them for it (well, yeah) it really makes them feel they got their money's worth. I also want to have something to leave behind.

If it is a real wine crowd then a cheese plate might be good. Otherwise an antipasto like sliced tomato with mozzarella, basil and balsamic vinegar.

[Lannes]

14. Ever try string cheese?

Its delicious.

[KurtNYC]

16. Yes - I like string cheese

but my favorites are smoked gouda, provolone, feta and some of the nuttier tasting swiss. Somebody served salami at a wine tasting and it was a great combo -- better than the cheeses. Sat against the acidity of the wine really well; an opposites attract kind of thing.

[Lannes]

17. Jarlsberg is my favorite

Unfortunately its gotten very expensive.

[TlalocW]

12. I just want a fried baloney sandwich

And a bottle of Yoo-Hoo.

TlalocW