Bond………James Bond

The Chef has done it again!!  Upon a request to honor 50 years of Bond Movies, Chef Rouler has created a one of a kind menu with movie references.

An Evening with Bond……..James  Bond

Previews and Trailers

Caviar, Toast Points, Puff Pastry                         From Russia with Love                                                                                                        GoldenEye, The Spy Who Loved Me

Caribbean Coconut Shrimp                                   Dr No, Thunderball

Turkey Phyllo Turnovers                                       The World is Not Enough

Voodoo Cajun Oysters                                           Live and Let Die

Vesper Cocktail                Casino Royale

Carte Blanche Cocktail   Newest Book – Carte Blanche

Extra Dry Vodka Martini  All 23 Movies to Date

Champagne- Bollinger ‘51

The Main Attraction

Avgolemono- Greek Egg-Lemon Soup                  For Your Eyes Only

Swiss Chard, Emmenthaler Salad                        On Her Majesty’s Secret Service

Beef Wellington                                                       For Queen and Country !!

-Gold Fingerling Potatoes                             Goldfinger

-Broccoli                                                          Cubby and Family

Chocolate MoonPie Cake                                       Moonraker

Cheese, Sweets and Fruits                                    View to a Kill

Icewein                              Die Another Day

 

Cocktails Anyone??

A professional PR manager writes in to ask: Help me Chef Rouler, This is really a drinking question, not a cooking question, but I know you’re good for it. Catering’s catering, right? I’m hosting a “hospitality suite” at a conference in a couple of months. Rather than pay the Marriott markup and barkeep, we’re gonna BYO. Five nights. The fire marshal says 20 people, so let’s start with that. How much Liquor, Beer, Wine should I be looking at? This will not be their sole source of ethanol; quite the contrary. But they won’t be able to get liquor anywhere else on the tour, so I’m gonna be the man for bourbon or gin. Looking forward to some half-gallons, for sure, but how many and what? 

sign me, Hostess Cupcake

Dear CupCake

Let’s do the math!!

20people x 5 nights: one drink an hour plus one to start = 2 x20x5= 200 drinks.  10 x5 x 2 nighcaps = 100 drinks.  So lets go off 300 drinks for the 5 days or 15 drinks a person over 5 days or 3 drinks a day 

300 Drinks

Beer 15% = 45  so buy 2 cases or 8 six packs mix and match.

Wine 35%= 70  6 glasses to a bottle so a case(12) of wine to start: 50/50 Red to White or 3 btl @ 1.5Litre each

Booze  50% = 150 drinks.  Self pour so 2 oz per drinks = 300 ounces.  A fifth is 26oz and with spill figure 25 so  12 fifths of booze  2 fifths= 1/2 gallon

Scotch      2 fifth    
Gin           3 fifth 
Bourbon    3 fifth
Whiskey   2 fifth    Jack Daniels & Canadian   
Vodka       4 fifth
Rum         1 fifth
Tequila     ?        take from Vodka or Gin
Mixes:  Soda, Tonic, Coke, Diet Coke, 7Up. 4-6 oz of mix per drink depending on size of glass
Tonic and Diet Coke heavy hitters, figure 6-8 drinks/quart  So if Gin is all G&T your looking at 3×25=75/2=38 drinks/7oz = 5-6 Qts of Tonic over 5 days.  If you buy Coke in cans, you’ll lose some to pilfering and others to “half used”. Litre Btls are best. Probably as many rum&coke, Jack&coke as Gin so same amount to start or 3-Ltr bottles
 
Bonus Round Bar Extras  
Sweet&Sour mix – margarita, daiquiri, sours. Cranberry Juice, OJ, 
Garnish:  Limes, lemon?, Olive, Cherry. Umbrella picks in Rainbow colors? 
Dry Vermouth for Martini, Sweet for Manhattan, Bitters

Hope this makes you the Hostess with the Mostest CupCake ! Thank you for using http://www.AskChefRouler.wordpress.com for you catering and event concerns. 

Skoal

How Much is that Doggie…………..

A Party Planning Papa writes in:

Dear Chef, We’re serving Burgers and dogs on Sunday @ your namesake’s Eagle Scout party.  How many of each for 60? (incl. 20 teenage boys). HELP!!!

Dear Soaring like an Eagle Papa,

Usual meat entrée is 6-8 ounces per person (60×7= 420/16=26#) but with Burgers and Dogs you go by bun count. Figure 1-1/2 per person so you are looking at 90 portions.  Considering your crowd (20 TeenEaters) I would go up to 2 per person. (120). Mix is always hard to estimate but usually 70/30 Burger./Dog.  So Burger (20#=80ct) dogs (#5=40ct).  Either way when one is gone, they will eat the other. Regular burger frozen #10 party packs are 4/1 pound, you can buy a 3/1 but that’s a big burger for the ladies. Dogs are 8/1 or 10/1. Sides, figure 2-4 ounces per person so 16# of product(s) total. Chips, Munchies and Dips don’t count in Sides equation, only Salads, Fruit, Beans and the like.

Thank you for using http://www.AskChefRouler.wordpress.com for you catering concerns.

A Mother of the Bride writes in: “Question for our favorite food calculator…..
Leslie’s serving humus, pita chips and veggies for appetizers.
How do we figure out amounts of baby carrots, cherry tomatoes and cucumbers?
Figuring 150 ppl. And it will be available during wedding party picture-taking and then we’ll move right into dinner. Whachoo think oh god of food??

Dear MOB

Usual rule of thumb is 2-3 ounces of app per person per hour of cocktails. Assuming humus and Chips are 1-2 ounces, that leaves 1oz of veggie/person or about 10# of product TOTAL!! So equal amounts #3 each carrots. tomatoes, cucumbers should do it. 

Ask Chef Rouler

Dear Chef,

Just wanted to ask your opinion on the menu I’m putting together for book club next week.  We generally do heavy appetizers and of course, wine.  We’re reading a book of short stories written by a Philadelphian, so obviously the theme is small and Philadelphia (like my apartment…get it?).  I’m making a cheesesteak crostini (flank steak/peppers/provolone) and ordering a tray of mini soft pretzels (very Philly).  I’m trying to decide if a cheese plate from DiBruno Brothers would be a. too much cheese and/or b. too discordant with the rest of the menu.  I think I’ll put out a crudite platter too just to break things up a bit.  Whaddaya think?

Katie in Philly

Dear Plummoxed in Philly,

Geez, just did some research on-line and Philly is only famous  for pretzels, cheese steaks and hoagies. So I guess you have it covered.  Before the research, I thought either Italian or seafood.
Best suggestion. Antipasto platter, best of both worlds, cheese, crudite, Italian, can have seafood added. DiBruno can probably make you up one if you don’t have the time to shop for all the items.

Go to www.AskChefRouler.wordpress.com and click on Hors d’oeuvres for further details. 
 
As always, Thank you for using WWW.AskChefRouler.wordpress.com
 
Enjoy
RBates
Asst to the Chef

Final Tailgates of the Year

Best ever White Chicken Chili recipe.  You can make in advance and just reheat at the tailgate.  I usually exchange the word Chicken for that of the opposing teams Mascot.  aka  White Wolverine Chili or Badger Chili…..

White Chicken Chili

½ #      White Navy beans
1          Onion
1/2C    Butter
1/4C    Flour
3/4C    Chix Broth
2C       ½ & ½
1tsp      Tabasco/ Hot Sauce
1-1/2tp Chili Powder
1tsp      Cumin
½ tsp    Salt
1/2tsp   Pepper
2-4oz   Can Green Chili chopped
5pc      Boneless Chix breast halves, cubed and cooked (2#)
1 1/2C Monterey Jack Cheese
1/2C    Sour Cream
 
Soak beans overnight, Drain, cover with 2 inches of water and simmer until tender 1 hour
Sauté onion in 2 TBS of butter until soft
Cook roux 6 TBS butter ¼ C Flour 3 Minutes, add onions.
Gradually stir in broth and half&half. 
Stir in spices to taste.
IF you are Tailgating do not simmer until thick. Add Beans et al, cool and place in container for transport. At tailgate, heat up and cook 20 minutes until hot and thick, STIR constantly.
Simmer until thickened. 
Add Beans, Chilies, Chix, and Jack Cheese. Cook low heat for 20 minutes until thick and creamy.
Stir Sour Cream into Chili just before serving.
 
Garnish with Chilies, Cilantro, salsa, cheese, sour cream and Hot Sauce

5th Time is a Charm?

Prepping Carmel Pecan French Toast for 80

Greet ’em and Feed ’em, ready to go

Anna Schaberg’s wedding August 21st and the Chef was asked to cater the After the Wedding Brunch.  See For the Masses for recipes.

For help with party planning, recipes and amounts, contact: Laissez Les Bon Temps Rouler Catering and Events

269-327-6225  or post a comment on this site.

Thank You for using www.askchefrouler.wordpress.com !!