Truffles and Flourishes: Unique and Easy Presentations

for Passed AppetizersDavid Sandler

03/10/2013

Session Agenda Developing New Passed Items

◦ Idea Generation◦ Factors to Consider Before Selling

Variations to Traditional Passing Presentation Styles

Have been with the company for 29 years

Currently Oversee Day to Day Operations

Strong Emphasis on Culinary and Operations

My Story

Founded in 1980 as a hot dog stand

Catering spun off into separate company in 1991

Peak revenue of $17 Million 90 FT & 130 PT Employees 45% Full Service / 35% On

Premise / 20% Delivery

CBM 101

Largest event $1.3 Million Focused on food quality

above all else Poor facility design

challenges efficiency Non Chicago address is a

marketing struggle

CBM 101

Where do you find new ideas?◦ Existing Menu Items◦ Restaurants◦ Competition◦ Colleagues◦ Internet/Blogs◦ Cook Books/Shows/Magazines◦ Catersource◦ Employees

Developing New Passed Items

Preparation Packaging Shipping Serving

Factors to Consider when Developing Passed Items

Standard Tray Service Carts/Rolling Buffet Small Plates Pairings

Passed Variations

New Zealand Rosemary Scented Baby Lamb Chop napped with a Wild Berry Demi on a bed of Herbed Mashed Potatoes accompanied by Miniature Haricot Verts Bundle

wrapped in Bacon

Passed Small Plates

Trays Individual Pieces/Vessels Garnishes

Presentation Styles

Form Follows Function Consider Theme and Colors of Event Size of Event

Trays

Alice in Wonderland Themed Event

Click icon to add picture

Passed Small Plates and Napkin Girl Dresses

Layered Mousse

Custom Tray

Homemade passing tray for cones

Here we have combined Lobster Corn Dogs and Hot Dogs with cones of Cheddar Fries

Custom Passing Tray

Here it is shown with layered mousse, we also pass salads in this

Blossom Tulip Disposable

Display in a floral cube filled with oasis and covered with sprinkles

Cheesecake Brownie Lollipops

Disposable Glass/Mini Pieces Skewers/Picks/Pipettes Push-Ups Cones Mini Fry Baskets Mini Bamboo Steamers Chinese Take-Out Pails

Individual Pieces

Chilled House Poached Jumbo Shrimp on a bed of Tequila Cocktail Sauce, served from a 2oz. Salted Shot Glass, garnished with a Lime Triangle

Shrimp Shooter

Strawberry Shortcake, Chocolate Fudge Cake, Tiramisu Cake Push-Ups

Cake Push-Ups

Raspberry Mojito and Peach Apple Martini

Frozen Alcoholic Push-Ups

Watermelon with Blood Orange Balsamic Reduction and Toasted Pistachios

Asian Style Black Cod

served resting on a Black Forbidden Rice, drizzled with a Sweet Mirin Sauce,

garnished with a Tuile of Pea Shoots, set in an 1.5oz. Miso Spoon

Asian Black Cod on Miso Spoon

Dusts Salts Micro Greens/Vegetables Edible or Fresh Flowers Cocoa Paint Transfer Sheets Herbs

Garnishes

To download a copy of this presentation, go to:slideshare.net/CateringChicago

David Sandlerdsandler@cateringbymichaels.com | (847) 966-

6555

Questions?