As a private chef and caterer, every event is a unique opportunity to showcase my passion for culinary arts. Recently, I had the pleasure of catering an Appetizer Buffet that left a lasting impression on both myself and the guests. Here’s a behind-the-scenes look at the preparation and execution of this memorable occasion.
The Prep Work
Crafting Sauces
Preparation is key to any successful event, and this one was no exception. I started by crafting a variety of sauces to complement each dish. These included:
- Bang Sauce: A spicy and sweet delight.
- Soy Aioli: A creamy and savory addition.
- Whiskey BBQ Sauce: Rich and smokey with a hint of sweetness.
- Vodka Sauce: A classic.
- Red Pepper Remoulade: A zesty and flavorful condiment.
Preparing the Chicken Cutlets
Breading Procedure Is CRUCIAL.
We start all fried dishes the same, Seasoned Flour, Seasoned Egg, Seasoned Breadcrumb… See the trend? Season, Season, Season, Every step of the way through the process and you will be rewarded!!
We Started by pounding our cutlets thin, Dredging in Flour lightly, into our Egg mix, and finally into our Breadcrumb Mixture which contains, FRESH Breadcrumbs, Parsley, Parmesan, Salt, Pepper, Garlic Powder.
Into a shallow pan of hot oil to fry Golden and Delicious!
Seasoning and Sautéing Shrimp
I then followed that by cleaning and sautéing the shrimp, thoroughly seasoning them for that nice Cajun bite I was looking to create with this dish. After the shrimp were thoroughly cooked and cooled, I proceeded to skewer them for their final preparation later that afternoon.
Marinating and Sous Vide Chicken Thighs
The chicken thighs had been marinating in some seasonings and our Whiskey BBQ Sauce we created the day before and Sous Vide for that PERFECT moist chicken bite. We finished these on-site with a brush of BBQ sauce under the broiler to really tack up the sauce.
Sous Vide Our Way
If you want to try sous vide chicken at home, we recommend setting the machine to around 155 Degrees F and let them soak in the water bath for 3.5 to 4 hours. Cool down in an ice bath to shock, remove from the vacuum bags, pat dry, season liberally, Sear Hard.
We find this method to create super juicy chicken breast and thighs. ( BONE IN REQUIRES LONGER COOK TIME )
The Event
Upon arriving at the event site, I unloaded all my equipment into the kitchen and began setting up the various components of each dish. The atmosphere was buzzing with anticipation as guests started to arrive.
I laid out five different dishes for the guests to indulge in:
- Kung Pao Dumplings with Bang Sauce, Soy Aioli, and Butter Toasted Cashews.
- Roasted Garlic Whipped Ricotta Crostini’s with Hot Honey.
- Cajun Shrimp Skewers with Roasted Red Pepper Remoulade.
- Vodka Chicken Parm Sliders.
- Whiskey BBQ Glazed Chicken Thighs.
The guests were highly impressed with not only the presentation of the dishes but also the flavor. Many guests approached me, asking for business cards for future services. It was incredibly rewarding to see their appreciation and excitement.
A Sincere Thank You
Every client is highly valued, and I strive to make each event special and memorable. The positive feedback and genuine interest from the guests at this event were truly heartwarming. It is moments like these that remind me why I love turning clients’ homes into my restaurant for the evening. If you are interested in booking an event click here.
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