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3. Before adding the parsley, cool the oil at room tem- CROSTINI AND CROUTONS

perature for 5 minutes. Then add half of the parsley, put YIELD: 12 SERVINGS
over medium heat, and fry until vibrant green and crispy,
20 to 30 seconds. With a slotted spoon, remove the pars- 2 fl oz/60 mL extra-virgin olive oil
ley and drain on paper towels. Repeat with the remaining ¼ tsp/1 g Cajun Spice (page 333)
parsley, cooling the oil in between. The fried capers and ¼ tsp/0.5 g kosher salt
parsley pluches can be made 4 hours in advance. Store 12 baguette slices, sliced ½ in/1.25 cm thick
uncovered at room temperature. on the diagonal or 6 oz/170 g ciabatta, cut into
½-in/1.25-cm dice (3½ cups/840 mL)
CAJUN SPICE
1. Position the oven racks in the top third and bottom
YIELD: ½ CUP/120 ML
third of the oven and heat to 350°F/177°C. In a 1-qt/
2 tbsp/12 g onion powder 960-mL bowl, whisk the oil, cajun spice, and salt until
2 tbsp/12 g sweet paprika combined.
1 tbsp/6 g garlic powder
1 tbsp/6 g ground black pepper 2. For crostini, paint a thin coating of seasoned oil on
1 tbsp/6 g cayenne
1 tbsp/6 g ground white pepper both sides of each bread slice and place them on a sheet
1½ tsp/3 g dry mustard pan in a single layer. For croutons, toss the bread cubes
1½ tsp/3 g dried thyme with the seasoned oil and place on a sheet pan in a single
1½ tsp/3 g dried oregano layer.

Combine all the ingredients in a 1-qt/960-mL container 3. Toast the bread in the oven until crunchy and golden,
with a lid. The spice mixture can be prepared up to 6
months in advance. Store sealed in a dark, cool, dry place. 15 to 20 minutes, turning/tossing them halfway through.
For extra-crunchy crostini or croutons, after 15 minutes,
lower the oven temperature to 225°F/107°C and bake for
20 minutes more. Cool to room temperature. The crostini
or croutons can be toasted in advance. Store in a plastic bag
at room temperature for 3 days. Re-crisp in 350°F/177°C
oven for 5 to 10 minutes, if necessary.

Dried herbs and spices don’t go bad, but over time lose
their intended flavor, making a dish taste muddy. Rub a
little between your fingers and check the aroma, color,
and taste. If these are not intense and characteristic of
that spice or dried herb, it’s probably time to replace it.
Store herbs and spices in airtight containers in a dark,
cool, dry place. Although it is convenient to keep them
next to the stove, this will dramatically shorten their lon-
gevity. A conservative rule is that dried herbs and ground
spices keep for 6 months to 1 year and whole spices keep
for 1 to 2 years.

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APPENDIX A

Blank On-Site Buffet Planning Worksheet

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335

APPENDIX B

Sample Catering Menu for a Sandwich and Salad Buffet The comprehensive catering menu can be found on this
book’s Web site at www.wiley.com/college/cia.

appendix B

336

APPENDIX C

Blank Off-Site Buffet Planning Worksheet

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337

GLOSSARY

A ANDOUILLE: A spicy pork sausage that is French in origin
but is now more often associated with Cajun cooking.
ACTIVE DRY YEAST: A dehydrated form of yeast that There are hundreds of varieties of this regional specialty.
needs to be hydrated in warm water (105°F/41°C)
before use. It contains about one-tenth the moisture of ANGEL FOOD CAKE: A type of sponge cake made
compressed yeast. without egg yolks or other fats. Beaten egg whites give
it its light and airy structure. Typically baked in a tube
ADULTERATED FOOD: Food that has been contaminated pan.
to the point that it is considered unfit for human
consumption. APPETIZER: Light food served before a meal or as the
first course of a meal. May be hot or cold, plated or
AERATION: Incorporation of air by beating or whipping served as finger food.
the ingredients together.
AROMATICS: Ingredients such as herbs, spices,
AIR-DRYING: Exposing meats and sausages to proper vegetables, citrus fruits, wines, and vinegars used to
temperature and humidity conditions to change both enhance the flavor and fragrance of food.
flavor and texture for consumption or further
processing. Times and temperatures vary depending ARROWROOT: A powdered starch made from the root
upon the type of meat or sausage. of a tropical plant of the same name. Used primarily as
a thickener. Remains clear when cooked.
À LA CARTE: A menu from which the patron makes
individual selections in various menu categories; each B
item is priced separately.
BACTERIA: Microscopic organisms. Some have
À LA MINUTE: French for, literally, “at the minute.” A beneficial properties; others can cause food-borne
restaurant production approach in which dishes are illnesses when foods contaminated with them are
not prepared until an order arrives in the kitchen. ingested.

AL DENTE: Italian for, literally, “to the tooth.” Refers to BASTE: To moisten food during cooking with pan
an item, such as pasta or vegetables, cooked until it is drippings, sauce, or other liquid. Basting prevents food
tender but still firm, not soft. from drying out.

ALLUMETTE: Vegetable cut, usually referring to BATCH COOKING: A cooking technique in which
potatoes cut into pieces the size and shape of appropriately sized quantities of food are prepared
matchsticks, ⅛ in/3 mm by ⅛ in/3 mm by 1 to 2 in/2.5 several times throughout a service period so that a
to 5 cm. Also called julienne. fresh supply of cooked items is always available.

AMUSE-BOUCHE: French for, literally, “mouth amuser.” BÂTON/BÂTONNET: French for “stick” or “small stick.”
Chef ’s tasting: a small portion (one or two bites) of Items cut into pieces somewhat larger than allumette
something exotic, unusual, or otherwise special, served or julienne; ¼ in/6 mm by ¼ in/6 mm by 1 to 2 in/2.5 to
when the guests in a restaurant are seated. The amuse- 5 cm.
gueule is not listed on a menu and is included in the
price of an entrée. Also called amuse-guele.

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338

BATTER: A mixture of flour and liquid, sometimes with BUTTERFLY: To cut an item (usually meat or seafood)
the inclusion of other ingredients. Batters vary in and open out the edges like a book or the wings of a
thickness but are generally semiliquid and thinner than butterfly.
doughs. Used in such preparations as cakes, quick
breads, pancakes, and crêpes. Also, a liquid mixture C
used to coat foods before deep-frying.
CANAPÉ: An hors d’oeuvre consisting of a small piece
BENCH-PROOF: In yeast dough production, to allow of bread or toast, often cut in a decorative shape,
dough to rise after it has been panned and just before it garnished with a savory spread or topping.
is baked.
CARAMELIZATION: The process of browning sugar in
BENCH REST: In yeast dough production, the stage that the presence of heat. The caramelization of sugar
allows the gluten in preshaped dough to relax before the occurs between 320°/160°C and 360°F/182°C.
final shaping. Also known as secondary fermentation.
CARRYOVER COOKING: The heat retained in cooked
BINDER: An ingredient or appareil used to thicken a foods that allows them to continue cooking even after
sauce or hold together another mixture of ingredients. removal from the cooking medium. Especially
important to roasted foods.
BLANCH: To cook an item briefly in boiling water or
hot fat before finishing or storing it. Blanching CHAFING DISH: A metal dish with a heating unit ( flame
preserves the color, lessens strong flavors, and aids in or electric), used to keep foods warm and to cook foods
removing the peels of some fruits and vegetables. tableside or during buffet service.

BLOOM: To hydrate gelatin in liquid before dissolving. CHAMPAGNE: A sparkling white wine produced in the
Also, the light gray film on the skin of apples, blueberries, Champagne region of France using three grape
grapes, and prunes. Also, streaks of white/gray fat or varieties: Chardonnay, Pinot Noir, and Pinot Meunier.
sugar that appear on solid, untempered chocolate. The term is sometimes incorrectly applied to other
sparkling wines.
BOUQUET GARNI: A small bundle of herbs tied with
string. Used to flavor stocks, braises, and other CHIFFON: A cake made by the foaming method;
preparations. Usually contains bay leaf, parsley, thyme, contains a high percentage of eggs and sugar and
and possibly other aromatics wrapped in leek leaves. relatively little, if any, fat to produce a light and airy
cake.
BRAISE: A combination cooking process; to cook a
food, usually meat, by searing in fat, then simmering CHIFFONADE: Fine shreds of leafy vegetables or herbs;
slowly at a low temperature in a small amount of stock often used as a garnish.
or another liquid (usually halfway up the meat item) in
a covered vessel. The cooking liquid is then reduced CHOP: To cut into pieces of roughly the same size. Also,
and used as the base of a sauce. a small cut of meat including part of the rib.

BROIL: To cook food by means of a radiant heat source CLARIFIED BUTTER: Butter from which the milk solids
placed above it. and water have been removed, leaving pure butterfat.
Has a higher smoke point than whole butter but less
BUFFET: A traditional mode of dining where people butter flavor.
serve themselves from a table or sideboard. Buffet
foods commonly include cold meat and cheese platters, COARSELY CHOP: To cut into pieces of roughly the
pickled fish, salads, sandwiches, and desserts but have same size. Used for items such as mirepoix, where
expanded to include action stations (see page 59). appearance is not important.

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339

COMMON MERINGUE: A mixture of egg whites and DREDGE: To coat food with a dry ingredient such as
sugar, beaten until it reaches soft, medium, or stiff flour or bread crumbs prior to frying or sautéing.
peaks. Also called French meringue.
DURUM: A very hard wheat typically milled into
COMPOSED SALAD: A salad in which the items are semolina, primarily used in making pasta.
carefully arranged on a plate rather than tossed
together. E

COMPOTE: A dish of fresh or dried fruit cooked in EGG WASH: A mixture of beaten eggs (whole eggs,
syrup, flavored with spices or liqueur. Also, a type of yolks, or whites) and a liquid, usually milk or water,
small dish. used to coat baked goods to give them a sheen.

CORNSTARCH: A fine white powder milled from dried F
corn; used primarily as a thickener for sauce and
occasionally as an ingredient in batters. FABRICATION: The butchering, cutting, and trimming of
meat, poultry, fish, and game (large pieces or whole)
COULIS: A thick purée of vegetables or fruit, served hot into smaller cuts to prepare them to be cooked.
or cold. Traditionally refers to the thickened juices of
cooked meat, fish, or shellfish purée or certain thick FERMENTATION: The process of yeast acting to break
soups. down sugars into carbon dioxide gas and alcohol,
which is essential in bread leavening and beer, wine,
CRÊPE: A thin pancake made with egg batter; used in and spirit making. Also, the period of rising in yeast
sweet and savory preparations. doughs.

CROSS CONTAMINATION: The transference of disease- FILET MIGNON: The expensive boneless cut of beef from
causing elements from one source to another through the small end of the tenderloin.
physical contact.
FILLET/FILET: A boneless cut of meat, fish, or poultry.
CRUDITÉ: Usually raw vegetables but sometimes fruit,
served as an appetizer or hors d’oeuvre. Some vegetables FINE-MESH STRAINER: A conical sieve made from fine-
may be blanched to improve taste and appearance. mesh metal screen, used for straining and puréeing
foods.
D
FINES HERBES: A mixture of herbs, usually parsley,
DANGER ZONE: The temperature range from 41°/5°C to chervil, tarragon, and chives. Generally added to the
135°F/57°C, the most favorable condition for rapid dish just prior to serving, as they lose their flavor
growth of many pathogens. quickly.

DEEP-FRY: To cook food by immersion in hot fat; deep- FIRST IN, FIRST OUT (FIFO): A fundamental storage
fried foods are often coated with bread crumbs or principle based on stock rotation. Products are stored
batter before cooking. and used so that the oldest product is always used first.

DEEP POACH: To cook food gently in enough FOND: The French term for “stock.” Also, the pan
simmering liquid to completely submerge the food. drippings remaining after sautéing or roasting food,
often deglazed and used as a base for sauces.
DOCK: To cut the top of dough before baking to allow
steam to escape to control the expansion of the dough
and/or to create a decorative effect.

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340

G ITALIAN MERINGUE: A mixture of whipped egg whites
and hot sugar syrup (140°F/60°C), whipped further
GARNISH: An edible decoration or accompaniment to until shiny, fluffy, and cool.
a dish or item.
J
GELATIN: A protein-based substance found in animal
bones and connective tissue. When dissolved in hot JARDINIÈRE: A mixture of vegetables.
liquid and then cooled, it can be used as a thickener
and stabilizer. JULIENNE: Vegetables, potatoes, or other items cut into
thin strips; ⅛ in/3 mm by ⅛ in/3 mm by 1 to 2 in/2.5 to
GRILL: To cook foods by means of a radiant heat source 5 cm is standard. Fine julienne is 1⁄16 in/1.5 mm by
placed below the food. Also, the piece of equipment on 1⁄16 in/1.5 mm by 1 to 2 in/2.5 to 5 cm.
which grilling is done; may be fueled by gas, electricity,
charcoal, or wood. JUS: French for, literally, “juice.” Refers to fruit and
vegetable juices as well as juices from meats. Jus de
H viande is meat gravy. Meat served au jus is served with
its own juice or a jus lié.
HORS D’OEUVRE: French for, literally, “outside the work.”
An appetizer. K

HOTEL PAN: A rectangular metal pan, available in a KNEAD: To work or mix a dough by hand to soften it to
number of standard sizes, with a lip that allows it to working consistency, or to stretch yeasted doughs to
rest on a storage shelf or in a steam table. expand their gluten.

HYGIENE: Conditions and practices followed to KOSHER: Prepared in accordance with Jewish dietary
maintain health, including sanitation and personal laws.
cleanliness.
KOSHER SALT: Pure, refined salt, also known as coarse
I salt or pickling salt. Used for pickling because it does
not contain magnesium carbonate and thus does not
INDIRECT HEAT: A method of heat transfer in which the cloud brine solutions. Also used to kosher meats and
heat is transferred to the product by the heated air poultry.
instead of the heat source.
L
INDUCTION BURNER: A type of heating unit that relies
on magnetic attraction between the cooktop and LEGUME: The seeds of certain pod plants, including
metals in the pot to generate the heat that cooks foods beans and peas, which are eaten for their earthy flavors
in the pan. Reaction time is significantly faster than and high nutritional value. Also, the French word for
with traditional burners. “vegetable.”

INFUSION: Steeping an aromatic or other item in liquid LIAISON: A mixture of egg yolks and cream used to
to extract its flavor. Also, the liquid resulting from this thicken and enrich sauces. Also loosely applied to any
process. appareil used as a thickener.

INSTANT-READ THERMOMETER: A thermometer used to
measure the internal temperature of foods. The stem is
inserted in the food, producing an immediate
temperature readout.

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M N

MAILLARD REACTION: A complex browning reaction NUTRIENT: A basic component of food used by the
that results in the particular flavor and color of foods body for growth, repair, restoration, and energy.
that do not contain much sugar, including roasted Includes carbohydrates, fats, proteins, water, vitamins,
meats. The reaction, which involves carbohydrates and and minerals.
amino acids, is named after the French scientist who
first discovered it. There are low-temperature and high- NUTRITION: The process by which an organism takes in
temperature Maillard reactions; the high-temperature and uses food.
reaction starts at 310°F/154°C.
O
MANDOLINE: A slicing device of plastic or stainless
steel with carbon steel blades. Most models have blades OMELET: Beaten egg, cooked in butter in a specialized
that may be adjusted to cut items into various shapes pan or skillet, then rolled or folded into an oval.
and thicknesses. Omelets may be filled with a variety of ingredients
before or after rolling.
MARINADE: An appareil used before cooking to flavor
and moisten foods; may be liquid or dry. Liquid P
marinades are usually based on an acidic ingredient
such as wine or vinegar; dry marinades are usually salt PAN FRY: To cook in fat in a skillet; generally involves
based. more fat than sautéing or stir-frying but less than deep-
frying.
MARK ON A GRILL: To turn a food (without flipping it
over) 90 degrees after it has been on the grill for several PAN STEAM: To cook foods in a very small amount of
seconds to create the cross-hatching associated with liquid in a covered pan over direct heat.
grilled foods.
PAR-BAKE: To start and then interrupt the baking
MEDALLION: A small, round scallop of meat. process to finish it at a later time.

MERINGUE: Egg whites beaten with sugar until they PARCHMENT: Heat-resistant paper used to line baking
stiffen. Types include regular or common/French, pans, enclose items to cook en papillote, and cover
Italian, and Swiss. items during shallow poaching.

MIGNARDISES: An assortment of small, two-bite-size PARCOOK: To partially cook an item before storing or
pastries. finishing.

MIREPOIX: A combination of chopped aromatic PÂTE À CHOUX: Cream puff batter, made by boiling
vegetables (usually two parts onion, one part carrot, water or milk, butter, and flour, then beating in whole
and one part celery) used to flavor stocks, soups, eggs. When baked, pâte à choux puffs to form a
braises, and stews. hollowed pastry shell that can be filled.

MISE EN PLACE: French for, literally, “put in place.” The PÂTE À GLACIER, BLOND: Coating chocolate that is
preparation and assembly of ingredients, pans, utensils, light in color.
and plates or serving pieces needed for a particular
dish or service period. PESTO: A thick puréed mixture of an herb, traditionally
basil and oil. Used as a sauce for pasta and other foods
and as a garnish for soup. Pesto may also contain
grated cheese, nuts or seeds, and other seasonings.

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342

PHYLLO DOUGH: Also spelled filo; pastry made with SAUTÉ: To cook quickly in a small amount of fat in a
very thin sheets of a flour-and-water dough layered pan on the stovetop.
with butter and/or bread or cake crumbs; similar to
strudel dough. SAUTEUSE: A shallow skillet with sloping sides and a
single long handle. Used for sautéing. Referred to
PRESENTATION SIDE: The side of a piece of meat, generically as a sauté pan.
poultry, or fish that will be served facing up.
SAUTOIR: A shallow skillet with straight sides and a
PURÉE: To process food by mashing, straining, or single long handle. Used for sautéing. Referred to
chopping it very finely in order to make it a smooth generically as a sauté pan.
paste. Also, a product produced using this technique.
SCORE: To cut the surface of an item at regular
R intervals to allow it to cook evenly, allow excess fat to
drain, help the food absorb marinades, or for decorative
RAGOÛT: A stew of meat and/or vegetables. purposes.

REDUCE: To decrease the volume of a liquid by SEAR: To brown the surface of food in fat over high
simmering or boiling. Used to provide a thicker heat before finishing by another method (such as
consistency and/or concentrated flavors. braising or roasting) in order to add flavor.

REDUCTION: The product that results when a liquid is SHALLOW POACH: To cook an item gently in a shallow
reduced. pan, barely covered with simmering liquid. The liquid is
often reduced and used as the base of a sauce.
REFRESH: To plunge an item into, or run it under, cold
water after blanching to prevent further cooking. Also SHELF LIFE: The amount of time in storage that a
known as shock. product can maintain its quality.

ROAST: To cook by dry heat in an oven or on a spit over SMOKE POINT: The temperature at which a fat begins
a fire. to break down and smoke when heated.

ROE: Fish or shellfish eggs. SOUFFLÉ: French for, literally, “puffed.” A preparation
made with a sauce base (usually béchamel for savory
S soufflés and pastry cream for sweet ones), whipped egg
whites, and flavorings. The egg whites cause the soufflé
SACHET D’ÉPICES: French for, literally, “bag of spices.” to puff during cooking.
Aromatic ingredients encased in cheesecloth, used to
flavor stocks and other liquids. A standard sachet STANDARD BREADING PROCEDURE: The assembly-line
contains parsley stems, cracked peppercorns, dried procedure in which items are dredged in flour, dipped
thyme, and a bay leaf. in beaten egg, then coated with crumbs before being
pan-fried or deep-fried.
SANITATION: The maintenance of a clean food
preparation environment by healthy food workers in SWEAT: To cook an item, usually vegetable(s), in a
order to prevent food-borne illnesses and food covered pan in a small amount of fat until it softens
contamination. and releases moisture but does not brown.

SANITIZE: To kill pathogenic organisms by chemicals
and/or moist heat.

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SWISS MERINGUE: A mixture of egg whites and sugar W
heated over simmering water until it reaches
140°F/60°C; it is then whipped until it reaches the WAFFLE: A crisp, pancake-like batter product, cooked
desired peak and is cool. on a specialized griddle that gives the finished product
a textured pattern, usually a grid. Also, a special
T vegetable cut that produces a grid or basket-weave
pattern. Also known as gaufrette.
TART: A shallow, straight-sided pastry crust (may be
fluted or plain) filled with a savory or sweet, fresh and/ WALK-IN REFRIGERATOR: A refrigeration unit large
or cooked filling. Also describes something very acidic enough to walk into. It is occasionally large enough to
or sour. maintain zones of different temperatures and humidity
to store a variety of foods properly. Some have reach-in
TARTLET: A small, single-serving tart. doors as well. Some are large enough to accommodate
rolling carts as well as many shelves of goods.
TEMPER: To heat gently and gradually. May refer to the
process of incorporating hot liquid into a liaison to Y
gradually raise its temperature. May also refer to the
proper method for melting chocolate; that is, to melt, YEAST: Microscopic organism whose metabolic
agitate, and cool chocolate to ensure that it retains its processes are responsible for fermentation. It is used
smooth gloss, crisp “snap” feel, and creamy texture. for leavening bread and in the making of beer and wine.

U YOGURT: Milk cultured with bacteria to give it a slightly
thick consistency and sour flavor.
UMAMI: Describes a savory, meaty taste; often
associated with monosodium glutamate (MSG) and Z
mushrooms.
ZEST: The thin, brightly colored outer part of citrus
V rind. It contains volatile oils, making it ideal for use as a
flavoring.
VEGETARIAN: An individual who has adopted a specific
diet that eliminates meat and fish and products derived
from meat and fish but not all animal products. Lacto-
ovo-vegetarians include dairy products and eggs in
their diet; ovo-vegetarians include eggs. Vegans eat no
foods derived in any way from animals.

VELOUTÉ: A sauce of white stock (chicken, veal, or
seafood) thickened with white roux. One of the “grand”
sauces. Also, a cream soup made with a velouté sauce
base and flavorings (usually puréed), usually finished
with a liaison.

VINAIGRETTE: A cold sauce of oil and vinegar, usually
with various flavorings. It is a temporary emulsion. The
standard proportion is three parts oil to one part
vinegar.

glossary

344

READINGS AND RESOURCES

BOOKS Greenspan, Dorrie. Baking with Julia. New York:
Morrow, 1996.
Bastianich, Lidia Matticchio. Lidia’s Italian Table. New
York: Morrow, 1990. Magee, Harold. On Food and Cooking: The Science and
Lore of the Kitchen. New York: Scribner, 2004.
Blocker, Linda, Julie Hill, and The Culinary Institute
of America. Culinary Math, 3rd edition. Hoboken: Mattel, Bruce, and The Culinary Institute of America.
Wiley, 2007. Catering: A Guide to Managing a Successful Business
Operation. Hoboken: Wiley, 2008.
Editors of Cook’s Illustrated Magazine. The Best Recipe.
Massachusetts: Boston Common Press, 1999. Page, Karen, and Andrew Dornenburg. The Flavor Bible:
The Essential Guide to Culinary Creativity, Based on
Carucci, Linda. Cooking School Secrets for Real World the Wisdom of America’s Most Imaginative Chefs.
Cooks. San Francisco: Cronicle Books, 2005 New York: Little, Brown, 2008.

Child, Julia, Louisette Bertholle, and Simone Beck. Pépin, Jacques. La Technique Fundamental Techniques
Mastering the Art of French Cooking. Volume One. of Cooking: An Illustrated Guide. Fourth Printing.
New York: Knopf, 1979. New York: NY Times Books, 1978.

Corriher, Shirley. BakeWise: The Hows and Whys of Prudhomme, Paul. Chef Paul Prudhomme’s Louisiana
Successful Baking with over 200 Magnificent Recipes. Kitchen. New York: Morrow, 1984.
New York: Morrow, 1997.
Rosso, Julee, and Sheila Lukins. The New Basics
. CookWise: The Hows and Whys of Successful Cookbook. New York: Workman, 1989.
Cooking; The Secrets of Cooking Revealed. New York:
Morrow, 1997. . The Silver Palate Cookbook: Delicious Recipes,
Menus, Tips, Lore from Manhattan’s Celebrated
The Culinary Institute of America. Baking and Pastry: Gourmet Food Shop. New York: Workman, 1981.
Mastering the Art and Craft, 2nd edition. Hoboken:
Wiley, 2009. . The Silver Palate Good Times Cookbook. New
York: Workman, 1985.
. Garde Manger: The Art and Craft of the Cold
Kitchen, 4th edition. Hoboken: Wiley, 2012. Shulman, Martha Rose, and The Culinary Institute of
America. Spain and the World Table. New York: DK
. Professional Chef, 9th edition. Hoboken: Publishing, 2008.
Wiley, 2011.
Willan, Anne. Cooking with Wine. New York: Harry N.
. Remarkable Service, 3rd edition. Hoboken: Abrams, 2001.
Wiley, 2014.

Fischer, John, and The Culinary Institute of America. At
Your Service: A Hands-On Guide to the Professional
Dining Room. Hoboken: Wiley, 2005.

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RESOURCES FORTESSA, INC.
22601 Davis Drive
AMERICAN METALCRAFT, INC. Sterling, VA 20164
2074 George Street 800-296-7508
Melrose Park, Illinois 60160-1515
800-333-9133 Fortessa, Inc., is a leading designer, developer, and
marketer of quality tableware for the high-end
Your source for unique and reative food-service commercial food-service market globally, as well as
supplies, specializing in fine dining, catering, buffet for the luxury consumer market. Fortessa, Inc., offers
service, and pizza supplies for restaurants, hotels, clubs, flatware, glassware and tabletop accessories, a “total
and resorts. table” operation, and pioneered the concept of specialty
dinnerware for the commercial food-service market
CAL-MIL with a “Cuisine Collection” of square, rectangular, and
4079 Calle Platino oval shapes.
Oceanside, CA 92056-5805
800-321-9069 FRONT OF THE HOUSE
760-630-5100 9315 Park Drive
Miami Shores, FL 33138
CAL-MIL has it all: nine collections and thirty-six 305-757-7940
sections allowing food-service professionals to be
inspired to create a fresh and organized display for food Front of the House is an authority on tabletop and
presentations, including beverages dispensers, action presentation trends by designing and manufacturing
stations, chafer alternatives, ice housing, elevations, smart, savvy, commercial-grade serving solutions,
displays, and organizers. including all-encompassing dinnerware, buffet ware,
and serve ware collections designed to be mixed
CHICAGO METALLIC BAKEWARE and matched to create hip, streamlined style for all
300 Knightsbridge Parkway, Suite 500 occasions.
Lincolnshire, IL 60069
800-238-BAKE (2253) LE CREUSET
877-418-5547
Chicago Metallic has been crafting innovative
equipment for professionals and serious home Visit Le Creuset, the makers of the world’s finest French
bakers for over 100 years. Their products are built for cookware, for cast-iron and stainless-steel cookware,
durability, to be depended on year after year. bakeware, pots, pans, and kitchen and bar tools.

CULINAIRE BY MIKON INTERNATIONAL, INC.
P.O. Box 577
Oswego, Illinois, 60543
866-830-9900

Culinaire designs and distributes unique banquet
and tabletop serving and display pieces. Culinaire is
recognized for quality and fresh design and is asked for
by name. Culinaire also custom-designs unique pieces
to meet your specific needs.

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RIEGEL LINENS VIDACASA
51 Riegel Road 1016 West Jackson Boulevard
Johnston, SC 29832 Chicago, IL 60607
800-845-2232 312-288-8631

Riegel offers a complete line of quality table linen and The purpose of VIDACASA dining ware is to keep the
accessories, including DiRoNA, Parnell, Beauti-Damask, food plate surface at 32°F/4°C for up to 6 hours without
Ultimate, Permalux, Premier, Monarch, and Premier- the use of external power. This innovative cooling
Damask. Banquet spaces come alive with conference feature ensures that delicate perishables like fresh
cloth in fashion colors and table skirting in polyester seafood, Japanese raw food, cold cuts, salads, and even
and elegant designer fabrics. New products include deserts are served freshly in all hotels, restaurants, and
Polyester Satin Band and RieNu, a new and exciting catering outlets.
recycled polyester napkin. Riegel is making worry-free
textiles for your dining rooms and for our earth. WILLOW GROUP, LTD.
34 Clinton Street
SOUTHERN ALUMINUM Batavia, NY 14020
P.O. Box 884 800-724-7300
Magnolia, AR 71754
800-221-0408 Willow Group, Ltd., is the parent company of
Willow Specialties, Avery Imports, and Skalny. This
Maker of durable and lightweight aluminum folding combination provides an extremely diversified product
tables, banquet tables, table trucks, event furniture, selection for your basket needs, packaging, floral,
portable stages, laminate tables, and picnic tables. garden center, gift, food service, hotel and restaurant
supply, home décor, and display.
TOP LINE APPLIANCE CENTER
576 N Avenue East
Westfield, NJ 07090
908-232-5200

Authorized New Jersey Dealer for all major kitchen
appliance brands and models.

modern buffet presentation

347

EQUIPMENT REFERENCES

© Francesco Tonelli © Francesco Tonelli

The photo on pages 4–5 features the following equipment: The photo on pages 8–9 features the following equipment: wavy
stainless-steel oval hammered bowls, stackable ornate wrought-iron porcelain trays, stainless-steel rectangular hammered platters, black
chafer frames and kits, stainless-steel flame guards, brushed wood riser sets, brushed stainless-steel card holders, ornate wrought-
stainless-steel card holders by American Metalcraft, Inc. (see iron chafer, three-tier rectangular “Step” stand, and rectangular
Resources, page 347). melamine platters by American Metalcraft, Inc.; Summit portable
single-zone induction cooktop with black Ceran smooth-top finish by
Top Line Appliance Center (see Resources, page 347).

© Francesco Tonelli © Francesco Tonelli

The photo on page 11 features the following equipment: round and The photo on page 13 features the following equipment: Elevation
rectangular metal nickel-finish stands and porcelain bowls by risers with Interlink Towers and slate serving/display stones and
Willow Group, Ltd.; Mission chafer alternatives, cast-iron griddle iron card holder by CAL-MIL (see Resources, page 347).
with brackets, iron card holder, and melamine jars with hinge by
CAL-MIL; Heritage covered square casserole by Le Creuset;
Summit portable single-zone induction cooktop with black Ceran
smooth-top finish by Top Line Appliance Center (see Resources,
page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 14 features The photo on page 15 features The photo on page 16 features The photo on page 28 features
the following equipment: Fiji the following equipment: the following equipment: the following equipment:
rectangular bowl, Tela bone square glass and acrylic acrylic ice housing by CAL- Elevation risers with Interlink
china dinnerware, and Schott beverage dispensers by CAL- MIL and round porcelain bowls Towers and slate serving/
Zwiesel glassware by Fortessa MIL and Schott Zwiesel by Willow Group, Ltd. (see display stones by CAL-MIL
Tableware (see Resources, champagne flutes by Fortessa Resources, page 347). (see Resources, page 347).
page 347). Tableware (see Resources,
page 347).

equipment references

348

© Francesco Tonelli
© Francesco Tonelli

The photo on page 35 features the following equipment: Satin Swirl The photo on page 36 features the following equipment: porcelain
serpentine tables with tiers and spandex skirts by Southern bowls, square bamboo lantern, round willow tray, oblong bamboo
Aluminum; brushed sign holder, metal risers, square canvas plates, tray, oblong wood bowl, and aluminum leaf dish by Willow Group,
knotted bamboo picks, small steel sampler footed bowl, upright Ltd. (see Resources, page 347).
stainless-steel sampler fork, Mod Ideal platter, and round footed
sampler by Front of the House (see Resources, page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 37 features the following equipment: round The photo on page 38 features The photo on page 40 features
metal nickel-finish stands, porcelain bowls, round granite, metal the following equipment: Fiji the following equipment:
nickel-finish server stand, oval metal and porcelain server stand, rectangular bowl and Schott rectangular wood tray on
oval porcelain platters, square bamboo lantern, round willow tray, Zwiesel glassware by Fortessa folding stand by Willow Group,
oblong bamboo tray, oblong wood bowl, and aluminum leaf dish by Tableware; Permalux cotton- Ltd. (see Resources, page
Willow Group, Ltd. (see Resources, page 347). blend Momie Weave by Riegel 347).
Linen (see Resources, page
347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 41 features the following equipment: coppered The photo on page 42 features The photo on page 43 features
linked bowls with inserts, copper linked risers, brushed sign holder, the following equipment: the following equipment:
and Mod Ideal platters by Front of the House (see Resources, page three-tier rectangular wrought- nonstick frypan by Le Crueset;
347). iron “Step” stand and Summit portable single-zone
rectangular melamine platters induction cooktop with black
by American Metalcraft, Inc. Ceran smooth-top finish by Top
(see Resources, page 347). Line Appliance Center (see
Resources, page 347).

modern buffet presentation

349

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 43 features The photo on page 44 features The photo on page 44 features The photo on page 45 features
the following equipment: the following equipment: the following equipment: Tela the following equipment:
coppered linked bowls with bouillabaisse pots by Le bone china plate and Lucca Petals plates by Fortessa
inserts, copper linked risers, Creuset; Mission chafer stainless-steel serving spoon Tableware (see Resources,
and brushed sign holder by alternatives and iron card by Fortessa Tableware (see page 347).
Front of the House (see holders by CAL-MIL (see Resources, page 347).
Resources, page 347). Resources, page 347).

© Francesco Tonelli
© Francesco Tonelli

The photo on page 46 features the following equipment: oval, The photo on page 47 features the following equipment: aluminum
square, and rectangular cold food display systems by Vidacasa; stand and oval pewter and porcelain servers with bowls by Willow
square aluminum stands with platters and rectangular willow bottle Group, Ltd.; cast-iron griddle with brackets by CAL-MIL (see
basket by Willow Group, Ltd. (see Resources, page 347). Resources, page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 50 features The photo on page 51 features The photo on pages 52–53 features the following equipment: oval
the following equipment: the following equipment: cold pewter server with oval porcelain platters by Willow Group, Ltd.;
ornate wrought-iron chafer by food display system by bouillabaisse pots by Le Creuset; Mission chafer alternatives and
American Metalcraft, Inc. (see Vidacasa (see Resources, iron card holders by CAL-MIL (see Resources, page 347).
Resources, page 347). page 347).

equipment references

350

© Francesco Tonelli
© Francesco Tonelli

The photo on page 54 features the following equipment: oblong The photo on page 55 features the following equipment: ornate
bamboo tray, oblong wood bowl, aluminum leaf dish, and round wrought-iron chafers and brushed stainless-steel card holders by
granite and metal nickel-finish server by Willow Group, Ltd.; Satin American Metalcraft, Inc.; nonstick frypan by Le Creuset; Summit
Swirl serpentine tables with tiers by Southern Aluminum (see portable single-zone induction cooktop with black Ceran smooth-top
Resources, page 347). finish by Top Line Appliance Center (see Resources, page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 57 features the following equipment: coppered The photo on page 58 features The photo on page 60 features
linked bowls with inserts, copper linked risers, and brushed sign the following equipment: wavy the following equipment:
holder by Front of the House; Satin Swirl serpentine table by porcelain trays, stainless-steel Ogive kettle by Le Crueset;
Southern Aluminum (see Resources, page 347). oval hammered bowls, and Mission chafer alternatives
stainless-steel flame guards by and single brew stands by
American Metalcraft, Inc. (see CAL-MIL; tableware by
Resources, page 347). Fortessa Tableware (see
Resources, page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 62 features The photo on page 63 features The photo on page 64 features The photo on page 64 features
the following equipment: the following equipment: the following equipment: the following equipment:
Mission chafer alternatives Mission chafer alternatives acrylic ice housing by CAL- acrylic ice housing by CAL-
and Mission induction frame and Mission induction frame MIL and porcelain bowls by MIL; Schott Zwiesel glassware
by CAL-MIL; Summit portable by CAL-MIL; Summit portable Willow Group, Ltd. (see by Fortessa Tableware;
single-zone induction cooktop single-zone induction cooktop Resources, page 347). porcelain bowls by Willow
with black Ceran smooth-top with black Ceran smooth-top Group, Ltd. (see Resources,
finish by Top Line Appliance finish by Top Line Appliance page 347).
Center; cassoulet dish and Center; cassoulet dish and
cast-iron crêpe pan by Le cast-iron crêpe pan by Le
Crueset (see Resources, page Creuset (see Resources, page
347). 347).

modern buffet presentation

351

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 65 features The photo on page 65 features The photo on page 68 features The photo on page 68 features
the following equipment: the following equipment: the following equipment: Satin the following equipment:
brushed sign holder and tiered bouillabaisse pot by Le Swirl buffet tables and three-tier full-frame riser with
holder with Kaleidoscope Crueset; Summit portable spandex skirt by Southern reclaimed wood shelf by CAL-
bowls by Front of the House; single-zone induction cooktop Aluminum (see Resources, MIL and Classico Tritan crystal
nonstick frypans by Le with black Ceran smooth-top page 347). Schott Zwiesel glasses by
Crueset; Summit portable finish by Top Line Appliance Fortessa Tableware (see
single-zone induction cooktop Center (see Resources, page Resources, page 347).
with black Ceran smooth-top 347).
finish by Top Line Appliance
Center (see Resources, page
347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 69 features The photo on page 72 features The photo on page 73 features The photo on page 74 features
the following equipment: the following equipment: Hot the following equipment: the following equipment:
RieNu recycled polyester table Rocks by Mikon International, nonstick frypan by Le Creuset; stainless-steel rectangular
linen by Riegel Linen; Tela Inc. (see Resources, page 347). Mission induction frame by hammered platter and
bone china dinnerware and CAL-MIL; Summit portable stainless-steel flame guard by
Lucca faceted metalware by single-zone induction cooktop American Metalcraft, Inc. (see
Fortessa Tableware (see with black Ceran smooth-top Resources, page 347).
Resources, page 347). finish by Top Line Appliance
Center (see Resources, page
347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 75 features The photo on page 76 features The photo on page 76 features The photo on page 78 features
the following equipment: tall the following equipment: the following equipment: the following equipment:
glass sampler by Front of the looped handled tasting spoons Accentz stackable square pass brushed sign holder and tiered
House (see Resources, page on stainless-steel tasting plate and Classico Tritan holder with Kaleidoscope
347). spoon display by Fortessa crystal glass tableware by bowls by Front of the House;
Tableware (see Resources, Fortessa Tableware (see nonstick frypans by Le
page 347). Resources, page 347). Creuset; Summit portable
single-zone induction cooktop
with black Ceran smooth-top
finish by Top Line Appliance
Center (see Resources, page
347).

equipment references

352

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 79 features the following equipment: oval, The photo on page 82 features The photo on page 87 features
square, and rectangular cold food display systems by Vidacasa (see the following equipment: the following equipment:
Resources, page 347). Summit portable single-zone metal risers, square canvas
induction cooktop with black plates, and upright stainless-
Ceran smooth-top finish by Top steel sampler fork by Front of
Line Appliance Center; Flare the House (see Resources,
Arctic bowl and Kaleidoscope page 347).
slanted bowl by Front of the
House; Satin Swirl buffet
tables with tiers and spandex
skirt by Southern Aluminum
(see Resources, page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 88 features the following equipment: brushed The photo on page 94 features The photo on page 95 features
sign holder, stainless-steel tasting tower, Mod Ideal platters, the following equipment: Plaza the following equipment: oval
brushed sign holder, metal risers, square canvas plates, round rectangular platter by Fortessa porcelain platter by Willow
footed sampler, tall glass sampler, 1.5 oz stainless-steel and Tableware (see Resources, Group, Ltd. and Satin Swirl
porcelain mug, 3 1/2-inch tagine by Front of the House; Satin page 347). buffet table by Southern
Swirl serpentine tables with tiers and spandex skirt by Southern Aluminum (see Resources,
Aluminum (see Resources, page 347). page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 98 features The photo on page 99 features The photo on page 103 features the following equipment: Mission
the following equipment: Plaza the following equipment: chafer alternatives, bamboo bench riser, bamboo cube/rectangle
pedestal squares by Fortessa Tavola Fortaluxe Superwhite riser, and three-tier full-frame rise with bamboo shelves by CAL-
Tableware (see Resources, platter by Fortessa Tableware MIL; platters by Fortessa Tableware; square aluminum stand and
page 347). and Satin Swirl buffet table by steel spheres by Willow Group, Ltd., (see Resources, page 347).
Southern Aluminum (see
Resources, page 347).

modern buffet presentation

353

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 108 features The photo on page 111 features The photo on page 112 features The photo on page 118 features
the following equipment: slate the following equipment: cast- the following equipment: Tavola the following equipment: oblong
serving stone by CAL-MIL (see iron griddle with brackets by plate by Fortessa Tableware (see bamboo tray by Willow Group,
Resources, page 347). CAL-MIL and Satin Swirl buffet Resources, page 347). Ltd. (see Resources, page 347).
table by Southern Aluminum
(see Resources, page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 121 features The photo on page 124 features The photo on page 127 features The photo on page 128 features
the following equipment: glass the following equipment: the following equipment: the following equipment:
cone with square glass double tasting spoon by Front coppered linked bowls with Kyoto 9-square taster by
sampler by Front of the House of the House (see Resources, inserts, copper linked risers, Fortessa Tableware (see
(see Resources, page 347). page 347). Mod Ideal platter, and round Resources, page 347).
footed sampler by Front of the
House (see Resources, page
347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 136 features The photo on page 141 features The photo on page 153 features The photo on page 156 features
the following equipment: the following equipment: the following equipment: Plaza the following equipment: oval
aluminum leaf dish by Willow round footed sampler by Front deep square bowls by Fortessa porcelain platter by Willow
Group, Ltd. (see Resources, of the House (see Resources, Tableware (see Resources, Group, Ltd. (see Resources,
page 347). page 347). page 347). page 347).

equipment references

354

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 162 features The photo on page 167 features The photo on page 168 features The photo on page 172 features
the following equipment: oval the following equipment: Ojo the following equipment: the following equipment: Cielo
porcelain server by Willow platter by Fortessa Tableware Temptationz Tini-Martini oval b&b plates by Fortessa
Group, Ltd. (see Resources, (see Resources, page 347). glasses by Fortessa Tableware Tableware (see Resources,
page 347). (see Resources, page 347). page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 175 features The photo on page 187 features The photo on page 188 features The photo on page 190 features
the following equipment: oval the following equipment: wavy the following equipment: the following equipment:
porcelain platter by Willow porcelain tray by American nonstick 6-cup giant muffin stainless-steel rectangular
Group, Ltd. (see Resources, Metalcraft, Inc. (see pan by Chicago Metallic hammered platter by American
page 347). Resources, page 347). Bakeware (see Resources, Metalcraft, Inc. (see
page 347). Resources, page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 197 features The photo on page 200 features The photo on page 203 features The photo on page 207 features
the following equipment: Cielo the following equipment: Plaza the following equipment: the following equipment: mini
bone china plates and Schott rectangular plate by Fortessa Acqua Vortex bowl by Fortessa cocottes by Le Creuset (see
Zwiesel glassware by Fortessa Tableware (see Resources, Tableware (see Resources, Resources, page 347).
Tableware (see Resources, page 347). page 347).
page 347).

modern buffet presentation

355

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 208 features The photo on page 212 features The photo on page 216 The photo on page 223 features
the following equipment: Cielo the following equipment: cast- includes an oval porcelain the following equipment: oval
bone china bowl by Fortessa iron griddle with brackets by platter by Willow Group, Inc. porcelain platter and round
Tableware (see Resources, CAL-MIL (see Resources, page nickel servers with round white
page 347). 347). porcelain bowls by Willow
Group, Ltd. (see Resources,
page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 224 features The photo on page 227 features The photo on page 231 features The photo on page 232 features
the following equipment: Mod the following equipment: oval the following equipment: the following equipment: ornate
Ideal platter by Front of the porcelain platter by Willow Mission chafer alternatives, wrought-iron chafers by
House (see Resources, page Group, Ltd. (see Resources, cast-iron griddle with brackets American Metalcraft, Inc. (see
347). page 347). by CAL-MIL (see Resources, Resources, page 347).
page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 235 features The photo on page 236 features The photo on page 239 features The photo on page 241 features
the following equipment: the following equipment: the following equipment: oval the following equipment:
3½-inch tagine by Front of the Mission chafer alternatives by porcelain platter by Willow roasting pan by Le Creuset (see
House (see Resources, page CAL-MIL (see Resources, page Group, Ltd. (see Resources, Resources, page 347).
347). 347). page 347).

equipment references

356

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 250 features The photo on pages 260–261 features the following equipment: The photo on page 269 features
the following equipment: Ojo 12-cup mini popover pan by Chicago Metallic Bakeware (see the following equipment:
platter by Fortessa Tableware Resources, page 347). nonstick large jelly-roll pan by
(see Resources, page 347). Chicago Metallic Bakeware (see
Resources, page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 275 features The photo on page 279 features The photo on page 280 features The photo on page 285 features
the following equipment: the following equipment: the following equipment: the following equipment: plate
square aluminum cake stand Temptationz Tini-Martini Tavola plates by Fortessa and bowl by Fortessa
by Willow Group, Ltd. (see glasses by Fortessa Tableware Tableware (see Resources, Tableware (see Resources,
Resources, page 347). (see Resources, page 347). page 347). page 347).

© Francesco Tonelli
© Francesco Tonelli
© Francesco Tonelli

The photo on page 286 features The photo on page 294 features The photo on page 301 features
the following equipment: the following equipment: the following equipment:
Kyoto 9-square taster by stainless-steel oval hammered rectangular glass platter by
Fortessa Tableware (see bowls by American Metalcraft, Willow Group, Ltd. (see
Resources, page 347). Inc. (see Resources, page 347). Resources, page 347).

modern buffet presentation

357

INDEX

Numbers in italics indicate illustrations Fresh Mozzarella, 112, 113 Spanish Tomato Bread, 113
Garlicky Smoked Paprika Shrimp, Tortilla Española, 140
A Tortilla Torcal (Serrano Ham,
117
Action stations, 59, 59–66, 60, 62–65, Gingered Confetti Shrimp, 123 Chorizo, Peas, and Piquillo
78 Gooey Gougères, 139 Peppers), 140, 141
Green Apple–Ginger Salsa, 124, Apple(s)
Active dry yeast, 265 Braised Red Cabbage and, 174, 175
Almond(s) 314 Double-Cinnamon, 302
Grilled Asparagus with Manchego Green Apple–Ginger Salsa, 124,
Charred Brussels Sprouts with 314
Grapes, Pancetta, and, and Jamón Serrano, 135 Rock Cornish Game Hens Stuffed
176, 177 Herbed Beer Batter Chicken, 126 with Wild Rice, Dried
Herbed Beer Batter Shrimp and Cranberries, and, 240, 241
-Coconut Quinoa Salad, 159, 244 Salad, Wild Rice, Dried Cranberry,
Fig–Marcona Almond Vinaigrette, Lemon, 126, 127 and, 161
Herbed Beer Batter Vegetables, Apple Sauce, Double-Cinnamon, 302
328 Aroma, 43
Toasted, Zinfandel-Poached Pears 126, 127 Artichoke, Caper, and Lemon Sauce,
Hors d’oeuvres, 14, 54, 58, 86–87, 232, 313
with Chocolate and, 300, Arugula
301 87 -Cucumber-Spinach Tzatziki, 319
Alsatian Pizzas with Sun-Dried Italian Meatballs, 130 Salad, Shaved Fennel, Avocado,
Tomato, Pesto, Montrachet, Jalapeño Cheese Puffs, 142 Orange, and, 166, 167
and Fresh Mozzarella, 108, Lemony Hummus, 134–135 Asian Chicken Salad, 155
109 Lumpy Cajun Crab Cakes, 128, 129 Asparagus
Appetizers and hors d’oeuvres Miniature Chicken and Pepper Grilled, with Manchego and Jamón
Alsatian Pizzas with Sun- Serrano, 135
Dried Tomato, Pesto, Empanadas, 115 Grilled Skirt Steak Salad with
Montrachet, and Fresh Mini Turkey and Spinach Potatoes, Fire-Roasted
Mozzarella, 108, 109 Peppers, and, 156, 157-158
Black and White Sesame-Crusted Meatballs, 131 Ragoût, 192
Tuna with Green Onion– Orange-Horseradish Salsa, 118, Austrian Potato and Wild Mushroom
Wasabi Sauce, 124, 125 Soup, 146
Cannellini Bean and Basil Purée, 314 Avocado
135 Phyllo Spring Rolls with Chicken -Mango Guacamole, 321
Cheddar-Kissed Potato Pancakes, -Peach Guacamole, 321
143 and Shiitake Mushrooms, Salad, Shaved Fennel, Arugula,
Chicken Pecorino on a Stick, 116 136, 137–138 Orange, and, 166, 167
Coconut Chicken, 119 Phyllo Spring Rolls with Duck
Crunchy Coconut Shrimp, 118, 119 Confit and Shiitake
Day Boat Scallops Provençal, 120, Mushrooms, 138
121, 122 Red Pepper Rouille, 127, 324
Five-Spice Beef Satay, 133 Red Potatoes with Gorgonzola
French Onion Checkerboard Tart, Cream, Bacon, and
110, 111 Walnuts, 114
Roma Salsa, 112, 316
Sausage en Croute, 133–134

index

358

B Black and White Sesame-Crusted Almonds, Grapes, and
Tuna with Green Onion– Pancetta, 176, 177
Bacon Wasabi Sauce, 124, 125 Budget, 7, 10
Caesar Salad, Gorgonzola, Toasted Buffet line
Walnut, and, 152, 153 Black Pepper–Speckled Fettuccine details of, 42–47, 43–47
Crème, Gorgonzola, Toasted Marsala with Chicken, 196, 197 layout of, 35, 35–38, 36, 37, 39
Walnut, and, 320 Buffet tables, 52–53, 67–69
Red Potatoes with Gorgonzola Black Pepper–Speckled Pasta, 199 design of, 68, 67–69
Cream, Walnuts, and, 114 Blintzes Stuffed with Cream Cheese layout for, 42–47, 43–47
types of, 67
Balance, 102–103, 103 Soufflé, 289 Bulgur, Chickpea, and Lentil Salad,
Balsamic Blueberry-Port Sauce, 245 160
Burgundy Reduction, 251
Molasses, 190, 318 Duck Confit with, 244, 245–246 Herb-Crusted Lamb Duo with,
-Onion Jam, 214 Blueberry Sauce
Smashed, Red Potatoes, 215 250, 251–252
Vinaigrette, 329 Cherries in, 280, 305 Butter
Banana Strawberries in, 305
–Chocolate Chip Cake, 277 Bonbons, Chocolate–Peanut Butter, Cashew, 179
-Macadamia Cake, 277 Chive, 146
Spice Cake, 276 288 Dijon, 116
Barolo-Braised Short Ribs, 220, Braised Red Cabbage and Apples, Maple, 271, 273
Buttermilk Grilled Chicken, 242
221–222 174, 175 Buttermilk Marinade, 242
Basil Breads and rolls Butternut Squash Malfatti with Crispy

Oil, 323 Cashew-Studded Naan, 262–263 Pumpkin Seeds, 200, 201
Purée, 323 Cheese Sticks, 264–265
Purée, Cannellini Bean and, 135 Crostini and Croutons, 333 C
Vinaigrette, 329 French Onion Rolls, 267
Beef Garlic and Rosemary Focaccia, Caesar Salad
Fajitas, 224, 225–226 Caribbean Mango, 152, 153
Grilled Skirt Steak Salad with 265 Gorgonzola, Bacon, and Toasted
Louisiana Biscuits, 265 Walnut, 152, 153
Asparagus, Potatoes, and Montazzoli Braided Breakfast Waldorf, 152, 153
Fire-Roasted Peppers, 156,
157–158 Bread, 267–268, 269 Cajun Crab Cake, Lumpy, 128, 129
Satay, Five-Spice, 133 Montazzoli Breakfast Buns, 268 Cajun Spice, 333
Tenderloin, Crusted, 228, 229 Popovers, 260–61, 260–261 Cake
Tenderloin, with Peppercorn Praline Sticky Buns, 270–271
Crust, 226, 227 Soft Buttery Dinner Rolls, 267 Banana–Chocolate Chip, 277
Beer Batter, 126 Soft Dinner Rolls, 266 Banana-Macadamia, 277
Beet Duo, Roasted, Garden Salad Soft Whole Wheat Dinner Rolls, Banana Spice, 276
with, 168, 169–170 Chocolate Lovers’, 274, 275
Beets, Roasted, 169 267 Chocolate Tiramisù, 278
Beverages, selecting, 14–16, 15, 16 Spanish Tomato Bread, 113 Montazzoli Chiffon, 277
Biscuits, Louisiana, 265 Whole Wheat Montazzoli Sour Cream and Walnut Coffee
Bittersweet Chocolate Ganache
Icing, 275, 304 Breakfast Bread, 268 Cake, 282–283
Bittersweet Chocolate Sauce, 285, Bread crumbs, 116 Vanilla, 283–284
304 Broccoli Candied Pecans, 285, 331

with Cashew Butter, 179
Yukon Gold Gnocchi with Roasted

Tomato Ragù and, 208, 209
Broccoli Rabe

and Cannellini Bean Sauté, 193
Mineste, 172, 173
Brown Sugar Glaze, 303
Brussels Sprouts, Charred, with

index

359

Cannellini Bean and Basil Purée, 135 Milanese, 232, 233 Cinque Formaggio Raviolo con
Cannellini Bean and Broccoli Rabe Pecan-Studded, 230, 231 l’Uovo, 202, 203
Pecorino, on a Stick, 116
Sauté, 193 Phyllo Spring Rolls with Shiitake Cocktail parties, 87–88
Caprese Zuppa, 147, 148 Coconut
Caribbean Mango Caesar Salad, 152, Mushrooms and, 136,
137–138 -Almond Quinoa Salad, 159, 244
153 Poached, 155 Chicken, 119
Carrot(s) Rosemary-Sage Grilled, 237 Crunch, Mango-Stuffed French
Salad, Asian, 155
Orange-Spiked, 182 Sesame, 243 Toast with Maple Butter
Sauté, Moroccan Chicken and, Sticks, Southern Fried, 242 and, 272, 273–274
Chickpea(s) Shrimp, Crunchy, 118, 119
234, 235 cooking, 135 toasting, 114
Stuffing, Sausage, Spinach, and, Romano Bean Salad with Coffee action station, 60, 60, 61
Bocconcini and, 170 Coffee Cake, Sour Cream and Walnut,
Turkey Roulade with, Salad, Bulgur, Lentil, and, 160 282–283
246–247 Sauté, Spinach, Kale, and, 193, 250 Cold food holding equipment, 74
Carving station, 59, 59–61 Sauté, Spinach and, 193 Concept, 3
Cashew Butter, 179 Chili-Roasted Peanuts, 332 Cookies
Broccoli with, 179 Chilled Beet Shooter, 169 Cinnamon, 295
Cauliflower with, 179 Chive Butter, 146 Pizzelles, 296, 297
Green Beans with, 179, 228 Chive Oil, 323 Raspberry-Pecan Thumbprint,
Cashew-Studded Naan, 262–263 Chocolate 292, 294
Catering agreements, 17, 18, 22 Cake, Chocolate Lovers’, 274, 275 Russian Tea Cakes, 292, 294
Cauliflower with Cashew Butter, 179 Cookies, Soft Chocolate Chunk, Soft Chocolate Chunk, 293, 294
Centerpieces, 104, 104–105 293, 294 Sugar, 294, 295
Chablis Vinaigrette, 329 Ganache Icing, Bittersweet, 275, “Cook-’n’-serve” system, 71
Chafing dishes, 70, 74, 74 304 Corn
Charred Brussels Sprouts with Glaze, 304 Creamy, and Edamame Succotash,
Almonds, Grapes, and Mousse, 307 171, 223
Pancetta, 176, 177, 254 Pastry Crème, 307 Relish, Crab and, 171
Cheddar-Kissed Potato Pancakes, –Peanut Butter Bonbons, 288 Coulis
143 Sauce, Bittersweet, 285, 304 Fire-Roasted Red Pepper, 327
Cheesecake, New York, with Pecan Tiramisù Cake, 278 Raspberry, 231, 275, 305
Crust, 280, 281 Whipped Cream Icing, 304 Crab Cakes, Lumpy Cajun, 128, 129
Cheese Puffs, Jalapeño, 142 -Zinfandel Ganache, 300 Crab Relish, Corn and, 171
Cheese Sticks, 264–265 Zinfandel-Poached Pears with Cranberry-Bourbon Relish, 317
Cherries in Blueberry Sauce, 280, 305 Toasted Almonds and, Cream Cheese
Chicken 300, 301 Montrachet, 138
Black Pepper–Speckled Fettuccine Chocolate Chip–Banana Cake, 277 Roquefort, 138
Marsala with, 196, 197 Chorizo, Tortilla Torcal, 140, 141 Soufflé, Blintzes Stuffed with, 289
Buttermilk Grilled, 242 Churro action station, 66 Soufflé, Crêpes Stuffed with, 289
and Carrot Sauté, Moroccan, 234, Churro Pâte à Choux, 284 Soufflé Filling, 288–289
235 Cinnamon Churros, 284, 285 Cream Puffs, 286, 287
Coconut, 119 Cinnamon Cookies, 295 Creamy Corn and Edamame
Empanada Filling, 226 Cinque Formaggio Manicotti, 204 Succotash, 171, 223
Empanadas, Miniature Chicken Cinque Formaggio Ravioli, 205 Creamy Pecorino Romano Dressing,
and Pepper, 115 152
Fajitas, 226 Creamy Polenta Marbled with
Herbed Beer Batter, 126 Taleggio, 172, 211
Kebobs, Rosemary-Sage, 236

index

360

Creamy Vodka Sauce, 312 Desserts, 14, 15 Fig
Creative action stations, 62–65, 62-66 portion weights for, 86 –Marcona Almond Vinaigrette,
Crème. See also Pastry Crème satellite stations for, 58 328
-Onion Jam, 326
Gorgonzola, 320 Dijon Butter, 116 Salad, Burrata and, 162, 163
Crème (continued) Dill-Dijon Marinade, 253
Double-Cinnamon Apples, 302 Fire-Roasted Red Pepper Coulis, 327
Gorgonzola, Bacon, and Toasted Double-Cinnamon Apple Sauce, 302 Five-Spice Beef Satay, 133
Walnut, 320 Dressing. See also Vinaigrette Five-Spice Marinade, 133
Focaccia, Garlic and Rosemary, 265
Horseradish, 227, 321 Creamy Pecorino Romano, 152 Focus, food as, 7
Crème Fraîche, Madeira, 150, 151 Georgia Peanut, 331 Food safety, 42, 42, 50–51, 76
Crêpes, 289–290 Thai, 180 Food trends, 105
Crêpe action station, 61, 62–63, 66 Duck Confit French Onion Checkerboard Tart,
Crêpes Stuffed with Cream Cheese with Blueberry-Port Sauce, 244,
110, 111
Soufflé, 289 245–246 French Onion Rolls, 267
Crispy Capers and Parsley Pluches, Phyllo Spring Rolls Shiitake French Toast

332–333 Mushrooms and, 138 Baked in Maple Butter, 271
Crispy Polenta Cakes, 211 Dulce de Leche, 285, 303 Mango-Stuffed, with Coconut
Crispy Sweet and Sour Sushi Rice Dulce de Leche Tartlets, 290
Crunch and Maple Butter,
Cakes, 214 E 272, 273–274
Crispy Thin Pizza Crust, 263 Fresh Mozzarella, 112, 113
Crostini, 112, 333 Edamame Succotash, Creamy Corn Fresh mozzarella creative action
Croutons, 333 and, 171, 223 station, 65, 65, 66
Crunchy Coconut Shrimp, 118, 119 Fruit Scented with Ginger and Lime,
Crusted Beef Tenderloin, 228, 229 Eggplant Parmigiana, 189 166
Cucumber-Arugula-Spinach Tzatziki, Eggplant Parmigiana Towers, Fruit Scented with Lime and Mint, 166
Fruity Yogurt Smoothie, 273
319 Individual, 188, 189 Fuel sources, 71
Curried Zucchini Soup with Corn Empanada(s)
G
and Crab Relish, 148, 149 Chicken Filling, 226
Miniature Chicken and Pepper, Ganache, Chocolate-Zinfandel, 300
D Ganache Icing, Bittersweet
115
Day Boat Scallops Provençal, 120, Entrée weights, 84 Chocolate, 275, 304
121, 122 Espresso Syrup, 278 Garden Salad with Roasted Beet Duo,

Deep-Dish Vegetable Quiche, 186 F 168, 169–170
Deep-fry, 132 Garlic
Designing the buffet, 26–47 Fajitas
Beef, 224, 225–226 Chips, 117, 193
to be unforgettable, 28 Chicken, 226 Chips, Vegetable Medley with, 184,
buffet line layout, 35, 35–36, 36,
Fettuccine Marsala, Black Pepper– 185
38, 39 Speckled, with Chicken, 196, Confit, 324, 329
details, 37–38, 39, 42–47, 43–47 197 Confit Vinaigrette, 329
to keep it fresh, 41, 41–42, 42 and Rosemary Focaccia, 265
outside-the-box thinking for, and Shallot Confit, 328
Garlicky Smoked Paprika Shrimp, 117
28–29
room layout, 29–32, 31, 33–34, 38,

39
waste management, 40, 40

index

361

Garlicky Wilted Spinach, 193 H Whipped Cream, 304–305
Garnishes, 98–101, 99 Individual Deep-Dish Quiche, 186
Georgia Peanut Dressing, 331 Half-circle tables, 67 Individual Deep-Dish Vegetable
Gingered Confetti Shrimp, 123 Haricots Verts Salad, 164
Glaze Quiche, 187
Marinated Roasted Pepper and, Individual Eggplant Parmigiana
Brown Sugar, 303 165
Chocolate, 304 Towers, 188, 189
Gnocchi Mediterranean Potato and, 164 Induction burners, 72–73, 73
Yukon Gold, 210 Niçoise Potatoes and, 164 Instant yeast, 265
Yukon Gold, with Roasted Tomato Heated tables, 68 Insulated display boxes, 71
Herb-Crusted Lamb Duo with Italian Meatballs, 130
Ragù and Broccoli, 208, Italian Meringue, 306
209 Burgundy Reduction, 250,
Gnocchi creative action station, 251–252 J
64–65, 65, 66 Herbed Beer Batter
Goodwill exposure, 10 Chicken, 126 Jalapeño Cheese Puffs, 142
Gooey Gougères, 139 Shrimp and Lemon, 126, 127 Jam
Gorgonzola Vegetables, 126, 127
Caesar Salad, Bacon, Toasted Herbed Chèvre and Pistachios, 169 Balsamic-Onion, 214
Walnut, and, 152, 153 Herbed Tomato Sauce, 312 Fig-Onion, 326
Cream, Red Potatoes with Bacon, Honey Sun-Dried Tomato, 172, 190, 325
Walnuts, and, 114 Lacquer, 222
Crème, 320 -Lacquered Ribs, 222–223, 223 K
Crème, Bacon, Toasted Walnut, -Lime Vinaigrette, 330
and, 320 Mustard, 327 Kale Sauté, Spinach, Chickpea, and,
Gougères Rosemary-Scented, 317 193, 250
Gooey, 139 Hors d’oeuvres. see Appetizers and
Pâte à Choux, 139 hors d’oeuvres Kitchen production plan, 24
Gravy, Turkey, 313 Hors d’oeuvre dinners, 88–92 “Knockdown” frames, 71
Green Apple–Ginger Salsa, 124, 314 Horseradish
Green Beans with Cashew Butter, Crème, 227, 321 L
179, 228 Gremolata, 220, 315
Green Onion–Wasabi Sauce, Black Lemon-Horseradish-Dill Crusted Lager Pastry Dough, 308
and White Sesame-Crusted Layout, 16
Tuna with, 124, 125 Salmon, 254, 255
Gremolata, Horseradish, 315 -Orange Salsa, 118, 314 of buffet, 42–47, 43–47, 52–53
Grill action station, 61, 62 Hospitality, 80, 82–83 of buffet line, 35, 35–38, 36, 37, 39
Grilled Asparagus with Manchego Hot holding equipment, 70–74, 72, 73 room, 29–32, 31, 33–34
and Jamón Serrano, 135 Hot rocks, 71–72, 72 spacing and sequencing food
Grilled Skirt Steak Salad with Hummus, Lemony, 134–135
Asparagus, Potatoes, and items, 93–95, 93–97
Fire-Roasted Peppers, 156, I Lamb Duo, Herb-Crusted, with
157–158
Grilled Vegetable Platter, 181 Icing Burgundy Reduction, 250,
Guacamole, 321 Bittersweet Chocolate Ganache, 251–252
Avocado-Mango, 321 275, 304
Avocado-Peach, 321 Chocolate Whipped Cream, 305
Vanilla Bean Chantilly, 305
Vanilla Bean Whipped Cream, 305

index

362

Lemon Marinade Mozzarella, 112, 113
Curd, 280, 306 Buttermilk, 242 Mushrooms and Onions, Sautéed, 178
and Fennel Seed Vinaigrette, 330 Dill-Dijon, 253
-Horseradish-Dill Crusted Salmon, Five-Spice, 133 N
254, 255 Lime, 225
Meringue Tartlets, 290, 291 Naan, Cashew-Studded, 262–263
Sauce, 232, 313 Marinated Potatoes, 164 New Potatoes with Balsamic-Onion
Sauce, Artichoke, Caper, and, 232, Marinated Roasted Pepper and
313 Jam and Thyme, 214–215
Haricots Verts Salad, 165 New York Cheesecake with Pecan
Lemony Hummus, 134–135 Marmalade, Onion, 326
Lentil Salad, Bulgur, Chickpea, and, Meatballs Crust, 280, 281
Niçoise Potatoes and Haricots Verts
160 Italian, 130
Lime Mini Turkey and Spinach, 131 Salad, 164
Mediterranean Potato and Haricots Niçoise Salad, 154
Curd, 307 Nuts, toasting, 114
Fruit Scented with Ginger and, 166 Verts Salad, 164
Fruit Scented with Mint and, 166 Mediterranean Sauce, 256 O
-Honey Vinaigrette, 330 Mediterranean Watermelon Salad,
Marinade, 225 Off-site catering agreement, 22
Meringue Tartlets, 290, 291 163, 223 Off-site plan, 20–23
Linens, 69, 69 Menu, 10–16 Oil
Logistics, 16
Louisiana Biscuits, 265 finalizing plans for, 10–16 Basil, 323
Lumpy Cajun Crab Cakes, 128, 129 general rule for, 10 Chive, 323
number of selections, 84–89 Onion(s)
M Meringue, Italian, 306 -Balsamic Jam, 214
Miniature Chicken and Pepper -Fig Jam, 326
Macadamia-Banana Cake, 277 French Onion Checkerboard Tart,
Macadamia-Pignoli Pesto, 323 Empanadas, 115
Macaroni, Three-Cheese Baked, 199 Mini Phyllo Turnovers, 299 110, 111
Mâche Salad with Peanuts, 158 Mini Quiche Hors d’Oeuvre, 186 French Onion Rolls, 267
Madeira Crème Fraîche, Wild Mini Tiramisù, 278, 279 Green Onion–Wasabi Sauce, 124,
Mini Turkey and Spinach Meatballs,
Mushroom Soup with, 125
150–151 131 Marmalade, 326
Main dishes, selecting, 11–12 Mint Purée, 323 and Mushrooms, Sautéed, 178
Mango Mise en place, 1, 56, 60, 77 Pickled Red, 332
-Avocado Guacamole, 321 Mocha Mousse, 307 On-site catering agreement, 18
Caesar Salad, Caribbean, 152, 153 Mocha Pastry Crème, 307 On-site plan, 17–19
-Stuffed French Toast, with Molasses, Balsamic, 190, 318 Orange
Montazzoli Braided Breakfast Bread Curd, 307
Coconut Crunch and -Horseradish Salsa, 118, 314
Maple Butter, 272, 273–274 (Tarrolle), 267–268, 269 Meringue Tartlets, 290, 291
Maple Butter, 271, 273 Montazzoli Breakfast Buns, 268 Salad, Shaved Fennel, Arugula,
French Toast Baked in, 271 Montazzoli Chiffon Cake, 277
Mango-Stuffed French Toast with Montrachet Cream Cheese, 138 Avocado, and, 166, 167
Coconut Crunch and, 272, Moroccan Chicken and Carrot Sauté, -Spiked Carrots, 182
273–274
234, 235
Moroccan Rub, 234
Mousse

Chocolate, 307
Mocha, 307
Pumpkin, 307
Vanilla Bean, 307

index

363

P Pecan(s) Creamy, Marbled with Taleggio,
Candied, 285, 331 172, 211
Pan fry, 132 Crumble, 217
Pan-Roasted Mediterranean Red Crust, New York Cheesecake with, Popovers, 260–261, 260–261
280, 281 Pork Chop Milanese, 175, 233
Snapper, 212, 256–257 Flour, 230 Pork Shanks, Tuscan Braised, 238,
Pasta -Raspberry Thumbprint Cookies,
292, 294 239, 240
Black Pepper–Speckled, 199 -Studded Chicken, 230, 231 Portion size, 85, 85
Black Pepper–Speckled Fettuccine Potato(es)
Pecorino Romano Crust, 116
Marsala with Chicken, Pecorino Romano Dressing, Creamy, au Gratin, 215
196, 197 Confit, 140
Butternut Squash Malfatti with 152 Grilled Skirt Steak Salad with
Crispy Pumpkin Seeds, 200, Peppers, roasting, 123
201 Personality, 2 Asparagus, Fire-Roasted
Cinque Formaggio Manicotti, 204 Pesto Peppers, and, 156, 157–158
Cinque Formaggio Ravioli, 205 and Haricots Verts Salad,
Cinque Formaggio Raviolo con Alsatian Pizzas with Sun-Dried Mediterranean, 164
l’Uovo, 202, 203 Tomato, Montrachet, and Haricots Verts Salad, Niçoise,
Macaroni, Three-Cheese Baked, Fresh Mozzarella and, 108, 164
199 109 Marinated, 164
Rigatoni al Forno, 206, 207 New, with Balsamic-Onion Jam
Yukon Gold Gnocchi, 210 Macadamia-Pignoli, 323 and Thyme, 214–215
Yukon Gold Gnocchi with Pistachio, 323 Pancakes, Cheddar-Kissed, 143
Roasted Tomato Ragù and Sun-Dried Tomato, 324 Red, Smashed Balsamic, 215
Broccoli, 208, 209 Phyllo Spring Rolls Red, with Gorgonzola Cream,
Pasta action station, 62 with Chicken and Shiitake Bacon, and Walnuts, 114
Pasta Dough, 198–199 Soup, Austrian, Wild Mushroom
Pastry Crème Mushrooms, 136, 137–138 and, 146
Chocolate, 307 with Duck Confit and Shiitake Sweet Potato Mash with Pecan
Mocha, 307 Crumble, 216, 217
Pumpkin, 307 Mushrooms, 138 Praline Sauce, 270
Vanilla Bean, 307 Pickled Red Onions, 332 Praline Sticky Buns, 270–271
Pastry Dough, Lager, 308 Pico de Gallo, 315 Preparation, 2
Pastry dough, rolling out, 110 Pie dough, 308 Presentation, 78–79, 79, 94–105
Pâte à Choux, 287 Pistachio(s) balance in, 102–3, 103
Churro, 284 centerpieces, 104, 104–105
Gougères, 139 Herbed Chèvre and, 169 garnishes, 98–99, 99
Peach-Avocado Guacamole, 321 Pesto, 323 individual servings, 98, 98
Peanut(s) Saffron Risotto with, 212, 213 spacing and sequencing of food
Chili-Roasted, 332 Pizzas, Alsatian, with Sun-Dried items, 93–95, 93–97
Georgia Peanut Dressing, 331 Production plan, 17–25
Mâche Salad with, 158 Tomato, Pesto, Montrachet, kitchen, 24
Sauce, 320 and Fresh Mozzarella, 108, 109 off-site, 20–23
Pear(s) Pizza Crust, Crispy Thin, 263 on-site, 17–19
Strudel, Vanilla-Scented, 298, 299 Pizzelles, 296, 297 Production schedule, 89–92
Vanilla-Scented, 302 Planning worksheet, 6 Professionalism, 2
Zinfandel-Poached, with Plated individual servings, 75–76, Protein weights, 84
Chocolate and Toasted 75–76 Provençal Sauce, 120
Almonds, 300, 301 Platters, 52, 70, 72, 74, 74, 75 Prudhomme, Paul, 310
Poached Chicken, 155
Poached Salmon, 154
Polenta
Cakes, Crispy, 211

index

364

Pumpkin Ribs Coconut-Almond Quinoa, 159, 244
Mousse, 307 Barolo-Braised Short Ribs, 220, Fig and Burrata, 162, 163
Pastry Crème, 307 221–222 Garden, with Roasted Beet Duo,
Seeds, Crispy, Butternut Squash Honey-Lacquered, 222–223, 223
Malfatti with, 200, 201 168, 169–170
Rice Grilled Skirt Steak, with
Q Crispy Sweet and Sour Sushi Rice
Cakes, 214 Asparagus, Potatoes, and
Quiche Saffron Risotto with Pistachios, Fire-Roasted Peppers, 156,
Deep-Dish Vegetable, 186 212, 213 157–158
Hors d’Oeuvre, Mini, 186 Sweet and Sour Sushi Rice Cakes, Mâche, with Peanuts, 158
Individual Deep-Dish, 186 213–214 Marinated Roasted Pepper and
Individual Deep-Dish Vegetable, Haricots Verts, 165
187 Rigatoni al Forno, 206, 207 Mediterranean Potato and
with Meat, Poultry, or Fish, 186 Risotto, Saffron, with Pistachios, 212, Haricots Verts, 164
Mediterranean Watermelon, 163,
Quince Gastrique, 318 213 223
Quinoa Salad, Coconut-Almond, 159, Roasted Beets, 169 Niçoise, 154
Roasted Tomato Ragù, 209 Romano Bean, with Bocconcini
244 Roasted Vegetables, 181 and Chickpeas, 170
Roasted Vegetable Tower Milanese, Salmon Salade Niçoise, 154
R Shaved Fennel, Arugula, Avocado,
190, 191 and Orange, 166, 167
Raspberry Coulis, 231, 275, 305 Roasting peppers, 123 Spinach Ensalada, 151
Raspberry-Pecan Thumbprint Rock Cornish Game Hens Stuffed Wild Rice, Apple, and Dried
Cranberry, 161
Cookies, 292, 294 with Wild Rice, Apples, and Salmon
Ratatouille, 182–183 Dried Cranberries, 240, 241 Lemon-Horseradish-Dill Crusted,
Ravioli Rolls. see Breads and rolls 254, 255
Romano Bean Salad with Bocconcini Poached, 154
Cinque Formaggio, 205 and Chickpeas, 170 Salade Niçoise, 154
Cinque Formaggio Raviolo con Roma Salsa, 112, 316 Thai-Style Seared, 256
Romesco, 322 Salsa
l’Uovo, 202, 203 Room layout, 29–32, 31, 33–37, 35–38, Green Apple–Ginger, 124, 314
Raw bar, 58 39 Orange-Horseradish, 118, 314
Red Cabbage, Braised, Apples and, Roquefort Cream Cheese, 138 Roma, 112, 316
Rosemary Salt rocks, 72
174, 175 -Sage Chicken Kebobs, 236 Sandwich portion weights, 86
Red Pepper Rouille, 127, 324 -Sage Grilled Chicken, 237 Satellite stations, 56–58, 57, 58
Red Potatoes with Gorgonzola -Scented Honey, 317 Sauce
Russian Tea Cakes, 292, 294 Artichoke, Caper, and Lemon, 232,
Cream, Bacon, and Walnuts, 313
114 S Bittersweet Chocolate, 285, 304
Red Snapper, Pan-Roasted Blueberry, Cherries in, 280, 305
Mediterranean, 212, 256–257 Safety. see Food safety Blueberry, Strawberries in, 305
Relish Saffron Risotto with Pistachios, 212, Blueberry-Port, 245
Corn and Crab, 171 Creamy Vodka, 312
Cranberry-Bourbon, 317 213 Herbed Tomato, 312
Rémoulade, 319 Salad. See also Caesar Salad Lemon, 232, 313
Rental equipment, 77
Asian Chicken, 155
Bulgur, Chickpea, and Lentil, 160

index

365

Mediterranean, 256 Gingered Confetti, 123 Stuffing, Sausage, Carrot, and,
Peanut, 320 Herbed Beer Batter, and Lemon, Turkey Roulade with,
Praline, 270 246–247
Provençal, 120 126, 127
Tahini, 322 Skewers, Scallop and, in Dill-Dijon Sweet Italian Sausage, Mozzarella
Wasabi, 125 Stuffing, and, 248
Sausage. See also specific kinds of Marinade, 253
Side dishes, 13, 58, 84–86 Spreadsheet, 17
sausage Signage, 42, 43 Staffing guidelines, 83
en Croute, 133–134 Site inspection, 20, 24 Stations, 54, 54–66, 55
Stuffing, Carrot, Spinach and, Skirting, 69
Slaw, Thai Spaghetti Squash, 180 action, 59, 59–66, 60, 62–65
Turkey Roulade with, Small plates approach, 75, 75–76, 76 satellite, 56–58, 57, 58
246–247 Smashed Balsamic Red Potatoes, 215 Strawberries in Blueberry Sauce, 305
Sauté, 122 Smoothie, Fruity Yogurt, 273 Steam tables, 50, 70
Sausage and pepper action station, Smoothie creative action station, Sugar Cookies, 294, 295
62 Sun-Dried Tomato
Sautéed Mushrooms and Onions, 178 63–64, 64, 66 Alsatian Pizzas with Pesto,
Scallop(s) Soft Buttery Dinner Rolls, 267
Provençal, Day Boat, 120, 121, 122 Soft Chocolate Chunk Cookies, 293, Montrachet, Fresh
Skewers, Shrimp and, in Dill-Dijon Mozzarella, and, 108, 109
Marinade, 253 294 Jam, 172, 190, 325
Seafood bar, 79 Soft Dinner Rolls, 266 Pesto, 324
Seafood creative action station, 66 Soft Whole Wheat Dinner Rolls, 267 Sushi Rice Cakes
Seeds, toasting, 114 Soufflé Filling, Cream Cheese, Crispy Sweet and Sour, 214
Sequencing food items, 93–95, 93–97 Sweet and Sour, 213–214
Serpentine tables, 67 288–289 Sweet Italian Sausage
Serrano Ham Soup and Peppers, 249
Grilled Asparagus with Manchego Sausage en Croute, 133–134
and, 135 Austrian Potato and Wild Spinach, Mozzarella Stuffing, and,
Tortilla Torcal, 140, 141 Mushroom, 146 248
Serving pieces, 76 Sweet Potato Mash with Pecan
Sesame Chicken, 243 Curried Zucchini, with Corn and Crumble, 216, 217
Sesame-Crusted Tuna, Black and Crab Relish, 148, 149 Syrup, Espresso, 278
White, with Green Onion–
Wasabi Sauce, 124, 125 Tomato-Basil, with Mozzarella, T
Shaved Fennel, Arugula, Avocado, 147, 148
and Orange Salad, 166, 167 Tables. see Buffet tables
Shiitake Mushrooms Wild Mushroom, with Madeira Tablecloths, 69
Phyllo Spring Rolls Duck Confit Crème Fraîche, 150–151 Tahini Sauce, 322
and, 138 Tarrolle, 267–268, 269
Phyllo Spring Rolls with Chicken Sour Cream and Walnut Coffee Cake, Tart, French Onion Checkerboard,
and, 136, 137–138 282–283
Shortbread Tartlet Shells, 309 110, 111
Short Ribs, Barolo-Braised, 220, Southern Fried Chicken Sticks, 242 Tartlets
221–222 Spacing food items, 93–95, 93–97
Shrimp Spaghetti Squash Slaw, Thai, 180 Dulce de Leche, 290
Crunchy Coconut, 118, 119 Spanish Tomato Bread, 113 Lemon, Lime, or Orange Meringue,
Garlicky Smoked Paprika, 117 Spice
290, 291
Cajun, 333 Shortbread Shells, 309
Moroccan Rub, 234 Temperature control, 50, 50, 51, 51
Spinach
-Arugula-Cucumber Tzatziki, 319
Ensalada, 151
Garlicky Wilted, 193
Meatballs, Mini Turkey and, 131
Sauté, Chickpea and, 193, 250
Sauté, Kale, Chickpea, and, 193

index

366

Tempura Batter, 119 U Red Potatoes with Gorgonzola
Thai Dressing, 180 Cream, Bacon, and, 114
Thai Spaghetti Squash Slaw, 180 Utensils, 76
Thai-Style Seared Salmon, 256 and Sour Cream Coffee Cake,
Theme, 3 V 282–283
Three-Cheese Baked Macaroni, 199
Tiramisù Vanilla Bean Wasabi Sauce, 125
Chantilly Icing, 305 Waste management, 40, 40
Chocolate Tiramisù Cake, 278 Mousse, 307 Watermelon Salad, Mediterranean,
Mini, 278, 279 Pastry Crème, 307
Toasting nuts, seeds, and coconut, Whipped Cream Icing, 280, 305 163, 223
Whipped Cream Icing, 304–305
114 Vanilla Cake, 283–284
Tomato Vanilla-Scented Pears, 302 Chocolate, 305
Vanilla-Scented Pear Strudel, 298, Vanilla Bean, 280, 305
-Basil Soup with Mozzarella, 147, White Balsamic Vinaigrette, 329
148 299 Whole Wheat Montazzoli Breakfast
Vegetable(s)
Bread, Spanish, 113 Bread (Tarrolle), 268
Ragù, Roasted Tomato, 209 Grilled Vegetable Platter, 181 Wild Mushroom
Sauce, Herbed, 312 Herbed Beer Batter, 126, 127
Tortilla, 140 Medley, with Garlic Chips, 184, 185 Soup, Austrian Potato and, 146
Española, 140 Roasted, 181 Soup, with Madeira Crème
Torcal (Serrano Ham, Chorizo, Roasted Vegetable Tower
Fraîche, 150–151
Peas, and Piquillo Milanese, 190, 191 Wild Rice, Apple, and Dried
Peppers), 140, 141 Vinaigrette
Tortilla creative action station, 66 Cranberry Salad, 161
Trends, 105 Balsamic, 329
Tuna, Black and White Sesame- Basil, 329 Y
Crusted, with Green Onion– Chablis, 329
Wasabi Sauce, 124, 125 Fig–Marcona Almond, 328 Yeast, 265
Turkey Garlic Confit, 329 Yogurt Smoothie, Fruity, 273
Gravy, 313 Lemon and Fennel Seed, 330 Yukon Gold Gnocchi, 210
Meatballs, Mini Spinach and, 131 Lime-Honey, 330
Roulade, with Sausage, Carrot, and White Balsamic, 329 with Roasted Tomato Ragù and
Spinach Stuffing, 246–247 Vodka Sauce, Creamy, 312 Broccoli, 208, 209
Turnovers, Mini Phyllo, 299
Tuscan Braised Pork Shanks, 238, W Z
239, 240
Tzatziki, Arugula-Cucumber- Waldorf Caesar Salad, 152, 153 Zinfandel-Poached Pears with
Spinach, 319 Walnut(s) Chocolate and Toasted
Almonds, 300, 301
Gorgonzola, Bacon, and Toasted
Walnut Caesar Salad, 152, Zucchini Soup, Curried, with Corn
153 and Crab Relish, 148, 149

Gorgonzola, Bacon, and Toasted
Walnut Crème, 320

index