Catering for an event, whether big or small, is a challenging task. This is particularly true for events at which there is a variety of guests or delegates, many of whom may have dietary requirements and all of whom have personal tastes. When deciding upon the dishes you will be preparing and on the drawing up of a menu, take the following tips and guidelines to heart:
- Always imagine what different foods will look like on the plate. Potatoes, butternut and chicken breast may sound like a tasty combination, but will look really drab when put on a plate together. By introducing vibrant greens, reds, and whites, you will ensure that the plate looks appealing as soon as it is set before the diner. Likewise, the colour of the plate itself will determine, to a certain degree, what types of foods will look best when presented thereon. Black or white plates are the easiest in terms of making the food they carry look its best.
- Consider the time requirements for each dish and make sure that they are realistic. This includes the preparation, cooking and presentation of each item. If your schedule is going to be a fast-paced and demanding one, opt for foods that you can prepare ahead of time (such as roasts, lamb shanks and Eisbein, for example).
- Ensure that you have a clear idea of the number of guests you can expect. Getting this wrong can be disastrous, as you may choose dishes that are achievable for 100 people but nearly impossible for 250.
- Organise the packaging and transport of the food well ahead of time if the venue itself does not have cooking and preparation facilities.
- Choose as many fresh, seasonal ingredients as possible. These will enhance your dishes and be a real treat to any foreign guests and delegates that may not be accustomed to local flavours.
- Before choosing the particulars, categorise your menu and decide what is needed, such as two hot vegetables, one red meat, one soup, and so on. This will help you to narrow your options down and organise your thoughts.
- Include a variety of different textures in your dishes – from crunchy and crisp to chewy, soft and smooth. Stimulating the senses in this way will make your menu more enjoyable and memorable.
- While being adventurous is a great idea for smaller events (and preferably ones at which you know your guests), it is not advisable for larger ones, such as conferences. There are many different tastes and preferences, and you will risk more people not liking the daring flavours if you try to present something less conventional. Go for great quality and freshness, while sticking to well-known favourites.
- When writing the menu, make each dish sound tasty and elegant. Instead of putting “fried chicken schnitzel”, for example, you could say “tender chicken breast with golden crumbs lightly pan-friend and seasoned with lemon and herbs”.
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