On 23rd July 2007 to 28th July 2007, my classmates and I formed a group and did a big project which is called Event Catering.There were about 20 of us. We were given a budget and had to come out with a menu, promote it and market it. We sold tickets and had won quite a lot of customers. We had 419 customers dining in at Sha Villa, Rosette (where we held our event).
Our appetizer, Dual Prawn with Mango Salsa consisted of two different cooking methods of cooking the prawns. One was coated with crumbs and deep-fried. The other was poached and cooled instantly and then dipped in plum sauce. Our Appetizer had received quite a number of compliments. Thanks to the whole team!
Our special soup, Cappuccino Shroom, consisted of fresh chicken stock, fresh button mushrooms and fresh shitake mushrooms. During pick-up time, it was then topped with foam and garnished with cocoa powder. Simply delicious!
Our main course, Orangy Glazed Chicken drizzled with Crimson Wine Sauce and served with Skinned Mash Potato, had received quite a number of compliments too. We used boneless chicken thigh, marinated and seasoned before cooking. The chicken was glazed with our own special recipe and that explained the simply wonderful taste.
Our another main course, Pan Broiled Salmon showered with Creamy Dill accompanied with Pasta, was simply scrumptious. The skin was crispy enough that gave the bite. Vegetables were julienned to very thin slices, seasoned and coated with flour before frying. The fried vegetables were the garnish of this dish. It gave the colour, the height and it was artlessly exquisite.The Dessert and the Petit Four were done by a few students from the Pastry Class. Our dessert was named, Strawberry Classic with Melba Sauce. Customers were then served with Coffee or Tea accompanied with Petit Four.
This is our poster and ticket. They were hand-drawn by one of our artistic member. Our team came up with the name, Simplicity.
Simplicity-Simple But Not That Simple!
*Three cheers to my team members!
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