Show Notes
In Episode 28 of Food Matters well-renowned Chef, TV Cook, and Food Media Broadcaster Aisling Larkin brings a very interesting feature this week about Catering an Event at Home - a Garden Party, Communion, Confirmation or even a Retirement Party Food Matters is brought to you thanks to Jack Molloy & Son Craft Butchers, Barrack Street, Waterford. Catering an Event at Home Firstly, decide on your numbers. How many people can you comfortably entertain at home?
Budget
Decide whether you are going to have a buffet or a sit-down meal
Always check in about allergies
Book your catering if you are planning to have caterers. You will need to book these well in advance.
Get invites ready
Book entertainment: entertainment can get easily booked out in advance.
Table Setting. Tablescaping Create those Restaurant Vibes Table linens - cater hire, editions, the design table Flowers - spring flowers - discount supermarkets have gorgeous flowers that work - high vase and low rose but style ones ( in jam jars ) Napkin - spring of rosemary or lavender, place name and ties with twine or ribbon. Always 3ply not 2, disposable rolls (Zara, H &M, Mango) Podiums Lay out all the dishes on different heights or podiums. Turn bowls and little boxes upside down, hide them under the table linens and then perch things on top. Keeping food warm is tricky, that is why having plenty of salad sides and cold carbs is a great idea. Glasses - a united set of wine glasses and a nice wine glass makes all the difference … you can rent them for about €2 each - €65 for 36 of them - makes all the difference. Candles again high and low with more tea light style ones as the evening draws in.
Setting Up a Bar - very much depends on how many you have Don’t forget the ice Leave a measure/jigger - or a few around if you are letting people self-pour. Don’t take out the spirits until later. The choice is cocktail, wine, sparkling water and non-alcoholic versions of each and some beers.
On Arrival - back to the event - the signature cocktail Hugo Spritz - 20mls elderflower cordial, 20mls gin, mint, ice, 100mls Prosecco and 20mls soda water Water - jugs of water - flavour with grapefruit and mint, lemon and lime, ice and sparkling water.
Nibbles On Arrival Charcuterie board 3 cheese - soft - brie, hard - gruyere, emmental, manchego, cheddar, smoked and a blue Meats - prosciutto, parma, mortadella and chorizo Crackers - Sheridan’s and Dunne’s - simply better range Pesto, tapenade, Fruit - figs, grapes, apples or pears.
Hummus boards Hummus, double duty - roast off big trays of Mediterranean vegetables - olive oil, season well. Allow it to cool. Beautiful wooden boards, platters, dollops, hollow, oil, cumin. Season and then spoon veg on top, garnish with some edible flowers - viola Basket of bread and crackers Sourdough, an interesting one with a flavour and a delicious homemade treacle and Guinness brown bread Smoked salmon on brown bread, smoked onion mayo, capers and red onion When you are laying this out, have small side plates for people to take, napkins.
Main Meal Cook and freeze ahead
Big ham boil and glaze
Side of salmon - soy and maple glaze, cream cheese, pomegranate and mint tarragon and parsley
Chicken traybake - cut the chicken fillets in half in a creamy smoked bacon and rosemary sauce
Pork and Juniper Stroganoff - get the butcher to prepare the pork, make a day in advance in the slow cooker - Thursday night for Saturday - cover, chill and reheat. Serve them both with rice
Pappardelle pasta with roast Mediterranean vegetables, parmesan and pesto on the side - same roast vegetables as the hummus boards.
Big green salad
Cucumber salad
Potato and Jammy egg salad with watercress
Butcher Boxes - umami duck, wagyu beef box, roast beef box, pulled pork box James Whelan - 35 days Salt Aged Beef This 35-day, Himalayan Salt-Aged grass-fed beef is epic in every way. Be the legend who blows people away with the joy of it. Salt Aged Beef ages over 35 days in P
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