Lunch at the CCJ

        As part of my portfolio, I manage the production for the  Functions Unit..this can range from an all-inclusive fete for 1000 people with 10-12 dishes to a 7 person lunch meeting at a very important spot. With the outstanding work of my very talented colleague, Ms. Edwin, a 3 course lunch for 7 hosted by our high profile client really got our creative juices going. If i do say so myself...we did goooood!!....

       The challenge here was that we had a high profile, first time client to impress and even though it was lunch, the meal should not be too heavy. There were some meetings to follow right after and everyone needed to be up and alert. After some deliberation and consultation with a representative of the client we came up with our menu...

Soup

Mushroom Bisque served with garlic croutons

Entree

Pan Fried White Salmon served with a Lemon Beurre Blanc

accmpanied by provision au Gratin and Sauteed Vegetable medley

Dessert

Vanilla Panna Cotta 

Served with a Spiced Blueberry Sauce, topped with slivered Mango Chow all on top a slice of caramelized pineapple

For the first course....Mushroom Bisque with garlic Croutons

Try the recipe:

Serves 8 [6-8 oz portions]

4 oz butter

8 oz onions, diced

4 oz carrots, chopped

1 bunch celery

2 lbs fresh button mushrooms, sliced [reserve a few pieces for garnish]

salt to taste

black pepper to taste

1/2 cup flour, all purpose

2 ltrs fresh vegetable stock

1 bunch shadon beni, minced

1 bunch chive, finely chopped

4 each pimentos, minced

1 head garlic, minced

Method:

1. In a medium sized stock pot heat butter until melted and add onions, carrots and celery. Sweat until softened.

2. Add mushrooms and saute until moist.

3. Season with salt and pepper to taste.

4. Add flour to make a roux and mix well. Add stock and mix well again. Bring to boil and adjust seasoning.

5.Add remaining vegetables and allow to simmer for a further 5-10 mins.

6. Blend soup to desired consistency. Taste and adjust seasoning if necessary. If soup is not thick enough, thicken further using a beurre manier [uncooked roux] or add more stock if too thick.

7. Garnish and serve.

Optional: Finish with a drizzle of heavy cream or half and half over top.

For garlic croutons: 

Mix 4 oz softened butter and 3 cloves minced garlic; season with salt and pepper. Brush over desired bread, then cut into smaller pieces and toast until golden brown.

Entree :)

For the Entree...Pan Fried white Salmon fillet with Lemon Beurre Blanc; Provision au Gratin and Vege Medley garnished with shadon beni oil and a somewhat overused pimento flower; but they left no petal behind!

Dessert..hmmm....Vanilla Panna Cotta [made with real Vanilla bean] served with caramelized pineapple, mango chow and spiced blueberry sauce. I would call it a compote but Ms. Edwin doesn't like the word 'compote'...lol 

Everyone thoroughly enjoyed the meal and we were happy like pappy!!!