Wednesday, March 31, 2004
This is the first post of The Barefoot Baking Company's Blog. As an introduction, we are a full service foodservice company in Kokomo. The main product line for the BBC is artisinal breads during the summer and recently we've created another division, Aïoli Catering and Cuisine (pronounced ay-OH-lee).
Last night we stayed up too late discussing menu offerings for the Greatest Spectacle in Tasting. Last year we created 6 menu items and that may have been too much.
Since Soupley's hosts the event and gets the wines, each of our items last year was based in some alcoholic beverage:
Maker's Mark Glazed Ham with Maytag Blue Cheese,
Fuki Sake Marinated Asian Chicken and Scallion Crepes,
Robert Mondavi Fume Blanc Laced Salmon Mousse (MMMM, Good!)
Myers' Dark Rum and Raisin Cannoli
Chocolate Kahlua Pie
and the all time favorite, Amaretti
About 1000 people attend the show and there are 25 vendors for food interspersed with the wine tables. Last year we handed out over 1400 servings total, so we want to have a variety for people.
We're trying select from a huge list of possible appetizers. Something hot and something cold and something sweet and something to go with the wines but not too expensive and they have to be recognizable and represent our high standards of service.
Back to the kitchen - I've got to get the day started.
The Barefoot Baker
Last night we stayed up too late discussing menu offerings for the Greatest Spectacle in Tasting. Last year we created 6 menu items and that may have been too much.
Since Soupley's hosts the event and gets the wines, each of our items last year was based in some alcoholic beverage:
Maker's Mark Glazed Ham with Maytag Blue Cheese,
Fuki Sake Marinated Asian Chicken and Scallion Crepes,
Robert Mondavi Fume Blanc Laced Salmon Mousse (MMMM, Good!)
Myers' Dark Rum and Raisin Cannoli
Chocolate Kahlua Pie
and the all time favorite, Amaretti
About 1000 people attend the show and there are 25 vendors for food interspersed with the wine tables. Last year we handed out over 1400 servings total, so we want to have a variety for people.
We're trying select from a huge list of possible appetizers. Something hot and something cold and something sweet and something to go with the wines but not too expensive and they have to be recognizable and represent our high standards of service.
Back to the kitchen - I've got to get the day started.
The Barefoot Baker
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