My First Catering Job!

Wohoo! I was hired for my first catering job over the weekend, and it was a success! My mom’s neighbors Chris and Jim were hosting a family birthday party for 8 and wanted me to cater a sit down dinner. They left the menu and the entire structure of the dinner completely up to me. While this made me a little nervous, I absolutely love menu planning. Since I had just gotten back from Spain, I thought a Spanish themed meal would be appropriate.

I started the meal with several tapas that were passed around before sitting down at the dinner table. Then, I went with a four course plated dinner menu.

Patatas Bravas
Chicken Croquettes
Marinated Mushrooms with Chorizo
Piquillo Pepper Confit

First Course
Sherry, Garlic, and Paprika Broth with Poached Egg and Toast

Second Course
Scallops with Saffron Sauce, Salad, and Pomegranate Seeds

Main Course
Flatiron Steak with Valdeon Cheese and Sidra Sauce with Crispy Potatoes

Arroz Con Leche Brulee

I was fortunate to be able to work from home all week, which gave me the evenings to grocery shop and prep. And man, does catering involve a lot of prep!!

This was my refrigerator before I unloaded it on Friday. Luckily, I did a good job of getting things done ahead.

Matt and I headed over to Chris and Jim’s house the afternoon of the dinner to get setup.

Matt was my sous chef and also helped serve. I couldn’t have done it without him!

I tried to take pictures of everything, and did a pretty good job up until the main course. I got too busy trying to get the steak on the plates that I totally forgot.

Patatas Bravas. I cut , hollowed out, and fried potato cubes. I filled them with a spicy tomato sauce and topped with allioli.

Chicken Croquettes. This particular recipe, oddly enough, is a hybrid of my grandmother’s and my mom’s friend Nieves in Spain.

Marinated Mushrooms with Chorizo. I poached the mushrooms with garlic in olive oil and let them marinate in the oil, sherry vinegar, and paprika.

Piquillo Pepper Confit. I slow cooked the piquillos in a puree of piquillos, olive oil, garlic, and a touch of sugar. I served them with thin slices of baguette (not pictured).

Sherry, Garlic, and Paprika Broth with Poached Egg and Toast. The poached egg is actually a sous vide egg…(shhh)

Scallops with Saffron Sauce, Salad, and Pomegranate Seeds. This was a version of my scallop dish from the recipe contest. I turned it into a salad course by pairing it with a mixture of frisee, pea greens, and arugula.

(And then I served the steak, which is not pictured…)

Arroz Con Leche Brulee. Just like the one I made here.

The whole experience was really fun and I learned a lot. I hope to do it again soon!

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