Appetizer Party

Appetizer Party

The theme for this appetizer party will be a birthday one. To celebrate one of my client's friend turning 18 I decided to throw this party with all of his favorite foods. The three different appetizers that I chose were chicken wings, guacamole and nachos, and also Potato Skins with Bacon and Cheddar. I was given 400 dollars for the budget for food and labor at this birthday party. I manged to spend less than 150 dollars for all of the ingredients and then spent the next 150 dollars on labor. The last 100 dollars were saved to be spent on other aspects of the party, such as the plates and utensils. I will start by describing why I chose each appetizer that I did for the party. It is important to remember that each one of these dishes is considered a favorite by the person for whom this party is for. There were a few reasons other than simple preference that I chose some of these dishes, I'll start with the chicken wings. Chicken wings are very easy to prepare and can feed a large amount of people, The crispy baked chicken wings I made for the party took about an hour and resulted in around 60 chicken wings, this is perfect for a party like this. Nachos with guacamole are a classic appetizer that fulfill many of the roles an appetizer is necessary for. These nachos took a little longer than half an hour to make but made a delicious appetizer for around 30 people. Finally, for the potato skins with bacon and cheddar, I wanted to make an appetizer that was slightly more elaborate that would showcase how pleasant this party was. The dish itself takes over an hour and a half to make, but the end result is worth it as the food is delicious and is nice to look at. Ultimately, all of these appetizers set the tone for the party, something that is casual enough to be comfortable but still enjoyable at the same time.

I chose the centerpiece, tablecloth and plates to fit the tone of this party. 

Tablecloth ($40) - 

I chose this lace tablecloth out of it's simple elegance. It is not too expensive but is not too cheap at the same time, therefore suiting this birthday party. It has a very clean, white design which fits the idea of a birthday party to symbolize maturity and growing up.

Centerpiece ($30) - 

A simple centerpiece that isn't obnoxious or boring. At the age of 18, traditional birthday party centerpieces would seem immature. Because of this I went for a more mature style. 

Plates ($15)-  

Slightly more expensive paper plates to show that this party has had some significant thought put into it. The plates also go along with the tablecloth and centerpiece. 

Ingredients -

 https://docs.google.com/spreadsheets/d/1Yf-AwdlGLhDYWefvMbK573ZMf7vc_H7TenjhER9h0Z4/edit#gid=1637228776

Invoice -

 https://docs.google.com/spreadsheets/d/1v_s0PdeSpE2mWaOshLG84Lew_m0u3ZHuYLlUKpjHd6M/edit#gid=1510636704

Food Plating: Salad

When plating this beet salad I was careful to acknowledge the elements of design which is essential to good food plating. The first element I followed was the use of lines, where I created a curved line through the cheese at the top of the plate along with the oranges to direct the eye. The line also helps create the shape of the salad, where both the avocado and beet are contained within it the curved line. The shape was specifically made to not look fully organic or natural, instead it looks like almost a combination of the two. The color of the salad makes the beet stand out when contrasted with all of the lighter colors on the plate. Overall, I utilized many elements but could have expanded my focus on the various principles of food plating. A better sense of harmony and contrast would have been very helpful in making my salad look more appealing. 

Sesame Seed Presentation

http://prezi.com/9dkcuvkbznhk/?utm_campaign=share&utm_medium=copy

This is my presentation on sesame seeds.

Thanksgiving Recipe

Vermont Cheddar
Mashed Potatoes

Ingredients 

3  pounds medium russet potatoes, peeled and quartered

3/4 pound Vermont aged white cheddar, grated

1/2 teaspoon baking powder

1 teaspoon kosher salt

Black pepper, to taste

Small pinch cayenne

Pinch of grated nutmeg 

6 tablespoons unsalted butter, melted

3/4 cup heavy cream, heated

2 eggs, lightly beaten

Preparation

 1.) Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.

2.) Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.

3.) Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.

4.) Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)

Explanation

I chose this recipe because it looks good and seems simple to make. I like mashed potatoes and am excited by a chance to make them for my family. I have no idea where I will be eating during Thanksgiving, but I do know that I will most likely be with my family. Hopefully I succeed in making the Vermont Cheddar Mashed Potatoes for my family. Thanksgiving is the perfect time to try and make something the entire family will enjoy. Currently the only seasonal ingredient in the dish I am making will be the russet potatoes. 

1.) Mashing the potatoes

 2.) Lightly beaten eggs

 3.) Heated cream

 4.) Mixing all of the ingredients

 4.) Mashed potatoes 

 5.) After being heated and browned

 5.) At the table with some of the other Thanksgiving food