I put on my first luau today :) - Tiki Drinks and Food

C ChefFrank Member Woodbury, CT Joined: Jan 25, 2008 Posts: 13	C ChefFrank Posted posted on Tue, Feb 26, 2008 7:27 PM It was only for 50 people, but you have to start somewhere Menu: Soup: Carrot, Mango and Pumpkin Kalua Pork Huli Huli Chicken Baked Mahi-Mahi Coconut Rice Brown Sugar-Glazed Sweet Potatoes And, we did some tropical fruit skewers and haupia for the dessert table (along with coconut cake and key lime pie) My supplier didn't send the banana leaves I ordered, so I made the pork with lettuce leaves instead - not the same flavor, but still moist (about 5 hours in a 225 oven). I also used pork loins, instead of butts, or a whole pig, because I had them on hand. Still pretty good, but the butts would be a bit moister. I gotta do this again next week for 150 people. Any comments/suggestions on the menu? We also ran a drink special - $8 Mai Tais (about 12oz with ice). No takers on them from the party - sold a few in the bar (the stupid restaurant manager made 2 pitchers of them, thinking they'd sell fast). My sous grabbed a couple of "to go" soup containers (16 oz size), and filled them with the leftovers, so I'm enjoying one before I have my dinner. I wasn't happy with the recipe we used - it was a pretty basic lousy bar version - no orgeat syrup - but I added some when I got home. Not too bad. Chef Frank

It was only for 50 people, but you have to start somewhere

Menu:

Soup: Carrot, Mango and Pumpkin
Kalua Pork
Huli Huli Chicken
Baked Mahi-Mahi
Coconut Rice
Brown Sugar-Glazed Sweet Potatoes

And, we did some tropical fruit skewers and haupia for the dessert table (along with coconut cake and key lime pie)

My supplier didn't send the banana leaves I ordered, so I made the pork with lettuce leaves instead - not the same flavor, but still moist (about 5 hours in a 225 oven). I also used pork loins, instead of butts, or a whole pig, because I had them on hand. Still pretty good, but the butts would be a bit moister.

I gotta do this again next week for 150 people. Any comments/suggestions on the menu?

We also ran a drink special - $8 Mai Tais (about 12oz with ice). No takers on them from the party - sold a few in the bar (the stupid restaurant manager made 2 pitchers of them, thinking they'd sell fast). My sous grabbed a couple of "to go" soup containers (16 oz size), and filled them with the leftovers, so I'm enjoying one before I have my dinner. I wasn't happy with the recipe we used - it was a pretty basic lousy bar version - no orgeat syrup - but I added some when I got home. Not too bad.

Chef Frank

Post #363690 by ChefFrank on Tue, Feb 26, 2008 7:27 PM