As the brigade has developed skills and interests, we have taken on a few high-visibility public catering gigs ... one for a very fine condo in Forest Hill, and within a week for a social service agency, H.O.T.T.. There may be quite a gulf between the two groups of clients, but the needs and expectations are exactly the same ... very good food, delivered on time, served with pride and care, always mindful of the client's budget.
For our condo client, each year we come up with a 'world premiere' dish. It is served to them first, and only afterwards will it be offered to others. This year it was Caremelized Celeriac
and Brandy Shooters, with dill Creme Fraiche.
In addition to this taste-teasing starter, we also offered Chilled Salmon Paste
on home-made Pumpernickel rounds with a bed of Mint Crème Fraiche, Mini-Squash Spoons with house Maple Tomato Salsa, then Pecan and Olive Tapenade in seared Mushroom caps with Parmegiano dust, Roasted Lamb skewerettes
trousered in Ghee-dressed Chappatis with house yoghurt and lemon drizzle, Canadian artisanal cheese selection with house crackers and Challah chips and hummus, and we wound up with Micro-mini Cheesecakes
inverted on 3 house coulis smears. Every dish was hand-made by the students of the brigade except the cheeses themselves. It took 3 days to put this all together and design the stations and passes.
Of course, it is the preparation that takes the time. The salmon has to be carefully wrapped
then cooked in the dishwasher (to preserve the softness of the meat). The final result is SO soft ... then we mix it with cream cheese,
high-fat cream, fresh herbs in chiffonade and ... it is absolutely delicious!
About 150 mini-chappatis have to be made
and kept in perfect condition.
All the yoghurts and creme fraiche have to be made and the consistency checked.
The lamb itself has to be given final butchery,
then herbed after being larded with garlic shards. Then roasted, and finally sliced paper-thin.
Final lemon garnishes have to be prepared.
And there is so much more.
In the end, though, the results speak for themselves.
Another very successful event! Well done, everyone. Here you are, ready to rock.
For anyone who wants to try some of this, here are a few of our recipes. For more, please contact Chef Aller-Stead.
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