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 Thu, Feb 28, 2008 5:17 AM Bongo - LOL!!! I know that, but every once in a while, I like to show off a little of the esoteric culinary knowledge I've acquired. It gets me in trouble from time to time. We had an event planner who wanted me to come up with an "authentic" 1940's supper club menu that featured "Surf and Turf". I pointed out that: a)"Surf and Turf", as such, wasn't created until the 1960's (at The Continental Restaurant in Lowell, MA) and b) the menu would be closer to diner food than what normally comes out of our kitchen. I suggested Prime Rib, a la "Lawry's Prime Rib", the original supper club, but she won out, mostly because she already sent the ads to the paper. It did earn me some brownie points with her, and she's come back for requests for authentic period menus for special clients (my favorite idea, and one we haven't done yet, is a recreation of the last meal on the Titanic - 10 courses!!). So, I've gotten one suggestion for a drink for the next event. Any one have favorites to suggest? The prime requirements are that it uses our usual bar ingredients, or maybe one or two specialty ingredients. Orange, cranberry, grapefruit and pineapple are always available, and Rose's lime and grenadine are standard. No more than 2 oz of liquor, since we want to keep the price reasonable (we usually charge $4.75 for a drink with one oz of basic booze - like Bacardi white - we'll want to keep the price of the tropical drinks $8 or $9). I can get mango and passion fruit puree easily. Also, keep in mind that the event bartenders are rather unskilled - they can pour wine and open beer bottles without a problem, but even martinis are a stretch for them. I do have a frozen drink machine available and can get mixes for them (I even think I still have a case of pina colada mix in the freezer). Suggestions would be greatly appreciated. Frank

Bongo - LOL!!! I know that, but every once in a while, I like to show off a little of the esoteric culinary knowledge I've acquired. It gets me in trouble from time to time. We had an event planner who wanted me to come up with an "authentic" 1940's supper club menu that featured "Surf and Turf". I pointed out that: a)"Surf and Turf", as such, wasn't created until the 1960's (at The Continental Restaurant in Lowell, MA) and b) the menu would be closer to diner food than what normally comes out of our kitchen. I suggested Prime Rib, a la "Lawry's Prime Rib", the original supper club, but she won out, mostly because she already sent the ads to the paper. It did earn me some brownie points with her, and she's come back for requests for authentic period menus for special clients (my favorite idea, and one we haven't done yet, is a recreation of the last meal on the Titanic - 10 courses!!).

So, I've gotten one suggestion for a drink for the next event. Any one have favorites to suggest? The prime requirements are that it uses our usual bar ingredients, or maybe one or two specialty ingredients. Orange, cranberry, grapefruit and pineapple are always available, and Rose's lime and grenadine are standard. No more than 2 oz of liquor, since we want to keep the price reasonable (we usually charge $4.75 for a drink with one oz of basic booze - like Bacardi white - we'll want to keep the price of the tropical drinks $8 or $9). I can get mango and passion fruit puree easily. Also, keep in mind that the event bartenders are rather unskilled - they can pour wine and open beer bottles without a problem, but even martinis are a stretch for them. I do have a frozen drink machine available and can get mixes for them (I even think I still have a case of pina colada mix in the freezer).

Suggestions would be greatly appreciated.

Frank

Post #363948 by ChefFrank on Thu, Feb 28, 2008 5:17 AM