Wednesday, November 9, 2011
Weddings...
shortly after we did our cupcake sale we were hired to cater a wedding in Blue Lake. The wedding was to be at the Blue Lake Fire Department with a guestlist of eighty people. For this wedding's appetizers we made deviled eggs, bread with spinich dip , puff pastry tarts with rasted tomatoes and pesto, and platers of fruit , cheese, and crackers.After we finished with the appetizers we bagan serving dinner which consisted of ; a green salad with pomegranite seeds, cucumbers, candied walnuts, and the choice of ranch dressing or a balsamic vinegrette, we offered roasted asperagus, roasted garlic mashed potatoes, barbequed chicken, and barbequed tri tip. After dinner was served , and everyone loved it, we bagan serving the wedding cake which was a red velvet cake with creamcheese icing .It had three tiers and was decorated with a capochino colored ribon on each tier and then had hunter green icing embelishment around the sides of each tier. We topped off the cake with a small bunch of flowers and sent it out. All in all the wedding was a success as well as all of the food.
CUPCAKE ATTACK!!!
For halloween this year we decided to do a cupcake sale of four different flavors of cupcakes. The first one was a chocolate cupcake with a chocolate buttercream icing and a chocolate spiderweb on top. The second was a confetti cupcake with a vanilla buttercream icing and a fondant ghost on top. The third was a banana cupcake with a caramel buttercream icing and a caramel corn topper. The last cupcake was a pumpkin spice cupcake with a creamcheese icing with a marzipan pumpkin on top.
When we started this sale we figured we would sell about two hundred cupcakes . We figured we had sold them at a kind of high price of two dollars a peice or twenty dollars for a dozen, boy did we underestimate how much people love cupcakes. We sold five-hundred and seventy-eight cupcakes. Our batters were made in some of the biggest batches we have ever done, And they turned out fabulous!! Everyone loved them and they tasted great. By the end of the sale all of our cupcakes got delivered and we made a profit of eight-hundred dollars.
When we started this sale we figured we would sell about two hundred cupcakes . We figured we had sold them at a kind of high price of two dollars a peice or twenty dollars for a dozen, boy did we underestimate how much people love cupcakes. We sold five-hundred and seventy-eight cupcakes. Our batters were made in some of the biggest batches we have ever done, And they turned out fabulous!! Everyone loved them and they tasted great. By the end of the sale all of our cupcakes got delivered and we made a profit of eight-hundred dollars.
Wednesday, October 19, 2011
Kelsie's Married!!!
This past Saturday we catered our first wedding of the year. It was for a Kelsie and Boden Lipscomb. Kelsie was a student from last years culinary arts III class , so as you can imagine we were very excited to cater this particular event.
For this event we made deviled eggs, meat, cheese ,cracker, and vegetable platters for appetizers. Some of the family members also contributed to the appetizers with fruit salad.
For dinner we served tri tip, cheese raviolis, scalloped potatoes, macaroni salad, with the addition of baked beans. and caesar salad from the family members.
We also provided the wedding cake for the reception and it turned out beautiful. Of course kelsie wanted to test us because last year chatfield said she would never make a funfetti cake. so in true kelsie nature she asked for the bottom tear of the cake to be none other than homemade funfetti cake, with a pastry cream filling. the second layer was strawberry cake with a strawberry and whip cream filling. The third tear was a banana cake with a banana custard filling and the top tear was a chocolate cake with a chocolate mousse filling.We also made kelsie her own little funfetti cake because she doesn't like butter cream or cream cheese frosting and she wanted a white cake. So while the wedding cake was frosted with butter cream kelsie had her own frosted with whip cream. The entire cake was frosted white, with a frosting pearl border and a hunter green ribbon on each layer with fresh flowers strategically placed along the cake.
All in all the wedding went great for the first job. Next time I think we might want to make a few changes , such as the timing on when food goes out, and making sure we have a check list for what goes out and when, because we accidentally forgot to put out the compound butter we made with the rolls for dinner.
For this event we made deviled eggs, meat, cheese ,cracker, and vegetable platters for appetizers. Some of the family members also contributed to the appetizers with fruit salad.
For dinner we served tri tip, cheese raviolis, scalloped potatoes, macaroni salad, with the addition of baked beans. and caesar salad from the family members.
We also provided the wedding cake for the reception and it turned out beautiful. Of course kelsie wanted to test us because last year chatfield said she would never make a funfetti cake. so in true kelsie nature she asked for the bottom tear of the cake to be none other than homemade funfetti cake, with a pastry cream filling. the second layer was strawberry cake with a strawberry and whip cream filling. The third tear was a banana cake with a banana custard filling and the top tear was a chocolate cake with a chocolate mousse filling.We also made kelsie her own little funfetti cake because she doesn't like butter cream or cream cheese frosting and she wanted a white cake. So while the wedding cake was frosted with butter cream kelsie had her own frosted with whip cream. The entire cake was frosted white, with a frosting pearl border and a hunter green ribbon on each layer with fresh flowers strategically placed along the cake.
All in all the wedding went great for the first job. Next time I think we might want to make a few changes , such as the timing on when food goes out, and making sure we have a check list for what goes out and when, because we accidentally forgot to put out the compound butter we made with the rolls for dinner.
Wednesday, October 5, 2011
STAFF LUNCHES!!!
we have officially started our staff lunches again. For our fisrst lunch we made coconut chicken soup / vegitarian coconut soup with spring rolls and a lime coconut whoopie pies. This lunch was a success everyone loved the lunch and our class worked together pretty well for the first lunch. Our second lunch was lime chicken or lime porabello with a pablano sourcream , green salad, rice , and a mexican hot chocolate tart. this lunch was a little rockier because our chicken had to cook longer than we expected and our lunches were a little late but the lunch tasted and looked great and the customers were understanding and loved the lunches. we are doing our third lunch this week and it will be chicken fetticini alfredo , or a roasted vegitable fetticini with garlic rolls, green salad with a vinagrette, and mini apple upside down cakes.
we have also done our first two catering jobes. The first one was a retirement party that was held at the HCOE building in Eureka. For this party we did spring rolls, proscuitto wrapped asperagus, deviled eggs,fruit kababs, and pink camo cake. This catering job went off without a hitch and was perfect for a first catering job. The second job was another retirement party , but it was held here at the high school in the staff room. for this catering job we made lime chicken, or a lime portebello , with the pablano sourcream sauce green salad and of course a cake for the retiree.
we have also done our first two catering jobes. The first one was a retirement party that was held at the HCOE building in Eureka. For this party we did spring rolls, proscuitto wrapped asperagus, deviled eggs,fruit kababs, and pink camo cake. This catering job went off without a hitch and was perfect for a first catering job. The second job was another retirement party , but it was held here at the high school in the staff room. for this catering job we made lime chicken, or a lime portebello , with the pablano sourcream sauce green salad and of course a cake for the retiree.
Monday, August 29, 2011
back again!!!!
It's another new school year and I am back in cooking class. To start the year off we have another ALL GIRLS CLASS!! meaning this years trip to CHICAGO! should be amazing. We already have two catering jobs lined up and will hopefully get a few more for the first semester. We plan on starting staff lunches next friday sept. 9th.
This year we have a class of 13 girls. compared to last year's 9 girls this class is Huge!We are going to have to raise some major money for this trip. We also have been asked by Arcata High School's HROP Culinary Arts III teacher if her and her four students could possibly join us on our trip meaning we would have 17 kids all on the same trip. that is if they decide to come. We also might be booking our plane tickets as well as our hotel rooms with Mrs.Chatfield's husband's class who is going to chicagos for a history field trip. this is going to be one HUGE trip, but it should also be AWESOME!!!!
Last week we had our first three days of school. During those three days we discussed everything we want to learn about this year as well as our fundraising ideas. You all will be happy to know that we plan on doing another murder mystery dinner seeing as how last years was soo... successfull. We also have a couple of new ideas, but I will fill you in on those later in the year. During the first semester we are going to be focusing on the technical portions of cooking , such as knife skills.
Well thats all for this blog post guys.
This year we have a class of 13 girls. compared to last year's 9 girls this class is Huge!We are going to have to raise some major money for this trip. We also have been asked by Arcata High School's HROP Culinary Arts III teacher if her and her four students could possibly join us on our trip meaning we would have 17 kids all on the same trip. that is if they decide to come. We also might be booking our plane tickets as well as our hotel rooms with Mrs.Chatfield's husband's class who is going to chicagos for a history field trip. this is going to be one HUGE trip, but it should also be AWESOME!!!!
Last week we had our first three days of school. During those three days we discussed everything we want to learn about this year as well as our fundraising ideas. You all will be happy to know that we plan on doing another murder mystery dinner seeing as how last years was soo... successfull. We also have a couple of new ideas, but I will fill you in on those later in the year. During the first semester we are going to be focusing on the technical portions of cooking , such as knife skills.
Well thats all for this blog post guys.
Monday, April 18, 2011
Murder Mystery Dinner!!!!
This last week we did our biggest fundraiser yet. A murder mystery dinner. The preperations for this dinner were crazy. we had to buy a a story line and get some of taechers to donate thier time for our actors. The theme was a murder on maui. We started to sell tickets about two weeks before the dinner, and at first no one was buying. we were seriously worried that the event could be a flop. We also ordered decorations two weeks before the dinner, and payed express shipping so there would be here about 4 days later. Unfortunately the decorations didn't show up, we had to search all across humboldt county for any kind of hawaiian decorations. about 5 days before the dinner, tickets started selling and we knew it would be a hit.We started our prep for the dinner the day before. we marinated our chicken, made our tart dough and our ice cream, made our salad dressing. Thursday we started putting stuff together. We cooked our pork down for hours, and made the dough for the hawwaiian dinner rolls. we also made our pineapple gravy to accompany our chicken skewers.
At four o'clock we started to decorate the cafeteria, and put together our auction. For the auction we had a ton of stuff donated to be auctioned off. we had snow boarding boots, a piano, a jacket, a teddy bear and a hat made of alpacca hair, we had a car care basket including a twenty dollar gas card, a movie basket including a thirty dollar gift card to spotlight video rental.we had alot more donations but it would take forever to list them all. As well as all of our donations we also had people make home made desserts, to put up for auction. By the end of the night the highest sold item was a white chocolate cheesecake that went for a hundred dollars.
when we were serving dinner it got a little chaotic. we were serving the coarses as fast as we could and the people were loving the food, well except for the salad dressing. We kinda forgot to tell people that it was a little spicy and people weren't to happy about that. But in the the dinner was a success. our total profit was about $1800 dollars. We are completely done fundraising for New York so this money all goes toward the account for next year.
At four o'clock we started to decorate the cafeteria, and put together our auction. For the auction we had a ton of stuff donated to be auctioned off. we had snow boarding boots, a piano, a jacket, a teddy bear and a hat made of alpacca hair, we had a car care basket including a twenty dollar gas card, a movie basket including a thirty dollar gift card to spotlight video rental.we had alot more donations but it would take forever to list them all. As well as all of our donations we also had people make home made desserts, to put up for auction. By the end of the night the highest sold item was a white chocolate cheesecake that went for a hundred dollars.
when we were serving dinner it got a little chaotic. we were serving the coarses as fast as we could and the people were loving the food, well except for the salad dressing. We kinda forgot to tell people that it was a little spicy and people weren't to happy about that. But in the the dinner was a success. our total profit was about $1800 dollars. We are completely done fundraising for New York so this money all goes toward the account for next year.
Monday, March 14, 2011
March equals ,busy, busy, busy!!!!!
During march we had plenty of large catering jobs.
On March 5th we catered a Tea Party for about 80 ederly women . For this job we made orange- cranberry, and Lemon scones as well as 5 cups of lemon curd to dip them in. we also made 4 kinds of tea sandwiches: smoked salmon and cream cheese, mint and cucumber, curried egg salad, and chicken salad. We also made 4 kinds of cookies: chocolate mudlides, raspberry teacakes, lemon thumprints, and raspberry diamonds. The women were very satisfied with our dishes.
We were double booked for March 12!!
Our first job was to make desserts as well as the wedding cake for a local wedding at the Scotia Inn. For the desserts we made 250 lemon tarts with blueberries on top, and 250 cheesecake bars. the cake was a four teired cake. the bottom teir was chocolate with a chocolate mousse filling , the second was lemon with a lemon curd filling, and the top two were carrot with a cream cheese filling, all the cakes were frosted with a cream cheese icing . The cake was then decorated with a black ribbon around each teir and fresh flowers.
The second job was library day at the veterans hall in Fortuna. This was a buffet style dinner. We made pasta , and three different sauces: we made a marinara, a meat sauce , and a creamy pesto sauce. To go with the pasta we made garlic bread and a green salad. We also had two types of salad dressing : ranch and italian. For dessert we made berry slab pies, which is a pie made on a cookie sheet. Everything was so good that people were coming back for seconds.
All in all March is going great so far , even when we are strapped for time we still make amazing food...
On March 5th we catered a Tea Party for about 80 ederly women . For this job we made orange- cranberry, and Lemon scones as well as 5 cups of lemon curd to dip them in. we also made 4 kinds of tea sandwiches: smoked salmon and cream cheese, mint and cucumber, curried egg salad, and chicken salad. We also made 4 kinds of cookies: chocolate mudlides, raspberry teacakes, lemon thumprints, and raspberry diamonds. The women were very satisfied with our dishes.
We were double booked for March 12!!
Our first job was to make desserts as well as the wedding cake for a local wedding at the Scotia Inn. For the desserts we made 250 lemon tarts with blueberries on top, and 250 cheesecake bars. the cake was a four teired cake. the bottom teir was chocolate with a chocolate mousse filling , the second was lemon with a lemon curd filling, and the top two were carrot with a cream cheese filling, all the cakes were frosted with a cream cheese icing . The cake was then decorated with a black ribbon around each teir and fresh flowers.
The second job was library day at the veterans hall in Fortuna. This was a buffet style dinner. We made pasta , and three different sauces: we made a marinara, a meat sauce , and a creamy pesto sauce. To go with the pasta we made garlic bread and a green salad. We also had two types of salad dressing : ranch and italian. For dessert we made berry slab pies, which is a pie made on a cookie sheet. Everything was so good that people were coming back for seconds.
All in all March is going great so far , even when we are strapped for time we still make amazing food...
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