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An Italian EVE
An Italian EVE.docxITALIAN EVENING WEDNESDAY – Update 17/10/2014
DESSERTS ON FRONT OF ISLAND - HOT BUFFET ON BACK OF ISLAND -COLD BUFFET IN FRONT _
 
  1. COLD BUFFET
Lettuce, Green Pepper, carrots)
6 x mixed Anti Pasta on long plates – 1 penne pasta, baby tomato, olive salad
  • 1 Grilled Baby Marrow. Parmesan.
  • 1 roasted Peppers  and Aubergine (Colour in peppers – and not oily )
  • Calamari fried, mushroom and basil. Parmesan.
  • 1 Caprese salad cubed and ½ cocktail tomatoes. Oil, herbs.
  • 1 chefs choice
  • 6 x build your own salads in square bowls      ( Tomatoes, Onions, Cucumber, Lettuce, Peppers, +1)
  •  
      1 x flat bowl cold Italian meats – 3 meats and 2 sausages.
10 x Accompliments in Small bowls – Capers, Gherkins, Basil Pesto, Tapenade, Mayonnaise, Olive oil, Balsamic, Sliced Sun dried tomatoes in oil,Parmesan cheese, Mozzarella Grated
3 x small square bowls
 
  • 1 blk olives
  • 1 green olives
  • 1 mixed olives with pesto
  • 6 x Ekipa Condiments as usual: 
  1. HOT BUFFET – ALL IN ½ DISHES – EXCEPT LASAGNAS.
  1. Chicken Piccatta - ¼ chicken butterfly breasts, season well, dip in flour, then egg, parsley and parmesan,  fry in oil on flat top or pan. ( Do not dry Grill )
  2. Chicken Mozzarella – ¼ chicken butterfly breasts, grilled, then gratenated with slice mozzarella, tomato on top. Sprinkle last with chopped thyme
  3. Grilled Hake – on flat top with flour. Diced Olives, tomato, onion garnish, chopped coriander – lemon butter separate in centre. DONT COOK MORNING – COOK AFTERNOON.
  4. Lamb Ossu Bucco – Lamb Knuckle braised in tomato onion garlic sauce ( Plenty of sauce to cover completely ) Chopped Thyme and parsley on top. Fresh herbs for garnish CHECK FOR OIL / FAT FROM MEAT !!
  5. Beef Gnocchi.  Small Beef strips (any beef) cooked soft in Red Wine Sauce with peppers, Basil, and Gnocchi. Dish must be ½ gnocchi ½ beef. Fresh herbs for garnish
  6. Beef meatballs in Tomato sauce – Small meatballs, well-seasoned, grilled and finished in Tomato garlic, onion sauce – garnish with chopped basil.
  7. Roasted Cubed Vegetables – 4 Vege of Colour. Large cubes, Square cut Carrots, Butternut, Sweet potato, 1 1/2 cm square, grilled on clean flattop. Finished in oven. Sprinkle with Parmesan, Garlic and Thyme, brown in oven.
  8. Roasted Mixed Peppers and Aubergine, (Colour – and not oily). Aubergine 1 cm square dipped flour and deep fry – not grill, and Mixed peppers 1cm square on clean grill with colour.
  9. Vegetable lasagna - Whole small chaffing dish.
  10. Beef lasagna (Not too oily) - Whole small chaffing dish.
 
  1. LIVE STATION PASTA
 
  1. long chaffing with 3 inserts Pasta - Penne, Pappardelle, and Spaghetti.
1    long chaffing with 3 inserts sauces - Bolognaise, Tomato, and Alfredo.
Accomplimentsin small bowls-Chopped chilli
  1. Chopped Onion
  2. Chopped Fresh herbs at least thyme, basil.
  3. Bowl fresh picked herbs at least thyme, basil, coriander.
  4. Mozzarella Cheese
  5. Parmesian cheese
  6. Feta Cubed
  7. Salt / pepper  / paprika / BBQ seasoning
Set Up - 2 x induction plates
4 x pans
Plastic spoons spatulas for cooking in pans in water.
Black Pepper grinder
Salt grinder
Olive oil in plastic bottle.
Rubbish bin
Dirty Dump Bin
Paper towel.
 
  1. SOUP STATION – Minestrone Soup
Bread display as usual.
 
  1. DESSERTS
  1. desserts including                
- Tiramisu ( glasses on board ),
- Crème caramel (saucers on board),
- Panacotta and berries ( 1 square Bowl),
- Biscotti ( saucers on board),
- Crème Brulle (saucers on board),
- + 1 chef choice ( long square on board ).
 
Platter of sliced fruit.
 
  1. X hot pudding, lemon pudding and custard.
  2. X ice creams (frozen 2 days prior).Vanilla , Strawberry or chocolate.
1 x cones wrapped in serviettes on side of Ice Cream
Ice Cream Scoop and water on side of cones
6 x bowls sauces with saucers and tsp (on side of table. – Granadilla coulis/ berry coulis / cream pouring/ caramel sce / Chocolate White sauce/ Chocolate Dark sauce.
 
DÉCOR - Green, Red, White material on buffet - Pasta boxes – olive oil cans.
 
STOCK HOLDING FOR ITALIAN – Stock ordered Mon Del Teus.
Based on 40pax
Fruit / Vege
Baby tomatoes 1kg
Baby marrow 2kg
Aubergine 1 kg
Butternut 2 kg
Sweet potatoe – 2kg
Tomatoes 1 kg
Fresh basil 3 punnets
Mushrooms 2 punn
Mixed peppers (red yellow green) 1kg each
Onion 5 kg
Fresh chili 500gr
Fresh thyme – 2 punnets
Fresh Coriander 3 pun
Garlic - 500gr
 
Dry goods
Penne 2 pkts
Pappadalle – 1pkt
Spaghetti – 1 pkt
Lasagna sheets 2 pkts
Capers – 200gr
Gherkins – 200gr
Olives Blk – 1 x A10
Olives Grn – 1 x A10
Mayonnaise -1 ltr
Sun Dried Tomatoes – 200gr
Gnocchi - 1 kg
Tomato Paste– 1 x A10
Ice cream cones x 1box
Olive Oil -1 bott
Vegetable oil - 1 Ltr
 
  •  
Mozzarella- 2kg
Salami – 500gr
Pastrami– 500gr
Ham – 500gr
German sausage – 500gr
Vienna - – 500gr
Parmesan cheese – 500gr
Cream 2 ltr
Feta – 500gr
Ice cream - 5 ltr ea.
 
Fresh Meat / Chicken / Fish.
Calamari steak or tubes 1 kg
Beef strips – 1 kg
Chicken breasts - 4kg
Hake 2 Kg
Lamb Knuckle – 2kg
Mincemeat – 2 kg
                                                          
 
 
      
 
 
 
                                                             
 
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