Here is this weeks menu. An easy one for the family this week as I was extremely busy, so the wife was doing the majority of the cooking, and she is busy in the day especially when the kids have afterschool activities. I tip my hat to my amazing wife.
This week then! What was it that kept me busy you say. I was working on one of the biggest functions that my camp holds each year. A couple of days of good feeding.
The feeding frenzy started with an Italian night on Wednesday evening with an Italian themed buffet. On Thursday, it was an all you can eat English breakfast, tea biscuits and cake throughout out the day and a small eats meal for lunch.
For the evening of the Thursday, it was a traditional Regimental Dinner of 6 courses, and then the feeding finished with an all you can eat breakfast on the Friday morning to which all attendees went back to their homes and places of work.
The Italian menu was;
Mozzarella and Pistachio Arancini
Spinach and Ricotta Canneloni
Gnocchi in a creamy Tomato sauce
Traditional Beef Ragu
Assorted Italian cold meat
For the Regimental Dinner the menu was;
Pork Three Ways
(BBQ pulled pork, honey and mustard fillet medallion and cider pressed belly pork)
Mini Fish and Chips
(Mini beer battered cod with sweet potato chips, mushy peas and tartare sauce)
(Braised feather blade of beef on a bed of spinach and savoy cabbage with beef infused boulangere potato with a cheese and leek souffle topping and carrot puree)
(A delicate chocolate marquise with sauce anglaise, pistachios and almond tuille)
Coffee and mints
As you can see, for the catering team it was a pretty wild time. If I am honest as much as I do not get to do this level of catering too often, when I do, the buzz is still there from being on your feet for 15 hrs. The sweat as you plate all of the meals ensuring all are the same, and then the many thank you’s for appreciation after. I will also say a big thank you to my team who without is never possible and for finishing the biggest thank you to my gorgeous wife who without her support I would not be doing what I do today with as much passion.