catering

 

Catering is much different than the other areas of campus dining namely retail and dining center. With catering, it is all about PRESENTATION. Everyone was taking their time to ensure the food looked great. And it did. Everytihng was the best of the best. Instead of worrying about pumping out as much chicken nuggests as they could (like in the dining centers) they worried about the placement of each asparagus speare. It was very fun!

So the event I helped to cater was held at Pres. Bowmen's home, the president of ISU. We served: 

Foi Gras over rice wrapped in seaweed with a chocolate soy sauce drizzled over the top. The garnish was these small leafy things and teeney tiny grapes. Foi Gras is the fatty liver of a goose or duck that has been forced fed and not allowed to exercise. This expands the liver and makes it three times its natural size. There was so much fat in it, we did not add any oil to the frying pan the natural juices seeped out and did the trick. It was fairly good - I don't know how it couldn't be with all that fat. 

Tuna (raw) that was packed into a circle shape and covered with caviar half red and half blue. There were green oinon tops sticking out from the middle and a wasabi sauce drizzled over the top. This was served with crackers. 

Raw Oysters with salsa. Try opening an oyster, heck I couldn't do it. i concluded I would probably starve if ever stranded on a island.

Creme Brulee. There were three kinds, green tea, sesame seed, and truffle. 

It was quite the event and I very much enjoyed my day at catering. Much different purpose and pace.