BEST HORS D'OEUVRE 2014

Transcription

1 BEST HORS D'OEUVRE 2014 Picture Perfect Hanging Beef Brochette with Chimichurri Quinoa Synopsis: Combining freshness and artistry, our Hanging Beef Brochette with Chimichurri Quinoa was stunning in many ways. An actual work of art that guests enjoyed with their eyes and palate. Description: This hors d oeuvre was created out of miniaturizing an entrée we were developing. However when we were trying to create a fresh our fresh work of art we opened our minds and reinvented the idea to fit perfectly within the event objective which was to showcase freshness and artistry. The concept of this hors d oeuvre started with an idea to present a self-contained food item to the guests in a picture frame. The hors d oeuvre would dangle from the top of the frame attached by colorful ribbons and the guests would pick the food item out of the artwork. The chosen hors d oeuvre was Chimichurri Quinoa with a marinated Beef Tenderloin

2 Brochette garnished with Edible Flowers. While brainstorming the logistics of presentation, we received inspiration from the Catersource Tradeshow floor. There we found miniature hermetically sealing jars that could be easily attached to the ribbon using a picture hook. A demitasse fork could also attach directly to the jar to complete the concept of the hors d oeuvre being selfcontained. The food was sealed in the hermetic jar for freshness and displayed in the picture frame for artistry. Originality: Since the event featured art and freshness we challenged ourselves to create something that would seamlessly merge the two concepts. The large picture frame was handmade by our prop department. The ribbons used to secure the hors d oeuvre were specifically selected to compliment the design of the rest of the event. The culinary combination of the quinoa, tender beef brochette and colorful edible flowers resulted in a fresh look, smell and taste. The hermetic jars kept the food fresh regardless of the amount of time it spent on display. Silver demitasse forks were attached to the jar for easy consumption. Even the hooks we used to secure the jars to the frame were selected based on tests we conducted to ensure the guests could remove the jars easily.

3 Production: The picture frame was built using an existing frame which we attached to a wooden stand that our prop department built. Casters were added to the bottom of the stand for portability. The ribbons were secured to the top of the frame with a staple gun. The ribbons were cut into a variety of lengths for visual impact. Picture hooks were tied to the bottom of each ribbon so that the jars could be attached. At the event, the first step was to fill the bottom of the glass jars with a mixture of edible micro-flowers. Next the room temperature chimichurri quinoa mix was added on top of the flowers filling half the glass jar using a piping bag. Then the piece of marinated beef was placed on top. Finally we sprinkled additional micro-flowers. After the jars were sealed the demitasse fork was secured to the jar and the finished product was sent out to the front of the house to be hung in the picture frame. Challenges: One of the challenges was trying to get enough of the micro-flowers to show in the glass jars. The first attempt only had flowers garnishing the top of the jar, but once we hung the jar in the frame we discovered that the bottom of the jar was more visible than the top. This is

4 why we ended up putting the flowers at the bottom of the jar and then again at the top to maximize the amount of colors popping through the glass. It was also a challenge to get the quinoa in the jars. In order to get a consistent amount into each jar without making a big mess, a piping bag was our best method. This allowed us to put a precise amount of quinoa in the jar and keep the rest of the jar clean for the presentation. The problem was, chilled quinoa was too firm and clogged the piping bag. Room temperature quinoa, however, was pliable enough to manipulate through the tip of a piping bag. In addition, the beef had to be just the right size to fit through the top of the jar. Also, keeping such a small piece of beef tender takes a lot of practice and skill, but the team rose to the challenge. All of the considerations, elements and processes combined to make the experience both fun and interactive for guests.

5 Name: (50) Chimmichurri Quinoa-Tomatoes-Almonds-Beef Brochette garn ediable Flower Ingredients: Description Qty Measure Category Conversion Comment quinoa 80 Solid Oz Dry Goods (5) Pounds tomatoes, diced/canned 25 Teaspoon Walk-In (8.33) Tablespoons almonds, sliced 120 Teaspoon Frozen Foods (1.25) Pints parsley 0.25 Each Walk-In (0.25) Each cilantro, fresh 5 Teaspoon Walk-In (1.67) Tablespoons olive oil 120 Teaspoon Dry Goods (1.25) Pints garlic 2.5 Teaspoon Walk-In (2.5) Teaspoons rice wine vinegar 1.5 Teaspoon Dry Goods (1.5) Teaspoons lemon juice 0.3 Liquid Oz Walk-In (0.3) Liquid Ozs salt 5 Teaspoon Spices (1.67) Tablespoons pepper, black 1.25 Teaspoon Spices (1.25) Teaspoons tenderloin-pismo5&up 20 Solid Oz Meat (1.25) Pounds oil, salad 3.3 Teaspoon Dry Goods (1.1) Tablespoons cumin seed 2.5 Teaspoon Spices (2.5) Teaspoons ancho powder 2.5 Teaspoon Spices (2.5) Teaspoons garlic, granulated 1.25 Teaspoon Spices (1.25) Teaspoons onion powder 1.25 Teaspoon Spices (1.25) Teaspoons oregano, dried 1.25 Teaspoon Spices (1.25) Teaspoons paprika, smoked 2.5 Teaspoon Spices (2.5) Teaspoons lime juice 0.15 Liquid Oz Walk-In (0.15) Liquid Ozs microblend edible flowers 5 Solid Oz Walk-In (5) Solid Ozs

6 Recipe: Chimmichurri Quinoa with Tomatoes, Almonds and Beef Brochette garnish Quinoa - Boil 3 Qts of Water in a pot and add quinoa. Cook for approx minutes - Strain and cool - (Chimichurri Sauce)In a blender, add parsley, cilantro, olive oil, garlic, lemon juice, red wine vinegar, salt, pepper, and blend until smooth - Combine quinoa with the chimichurri sauce, diced tomatoes and sliced almonds Beef Brochette - Peel Tenderloin and cut into 3/4" cubes. Marinade the beef with all the spices, lime juice, and oil for approx 10 or longer - Sear on the flat top until medium rare Assembly - Sprinkle micro flowers in bottom of jar, then pipe quinoa mixture halfway up jar - Top with beef brochette and more flowers