I love you all! What great idears! I worked today so didn't see sdnyc & CatBoy's suggestions 'til after the grocery run, but those menus sound uber good so they'll be tried out for the next events.
Here's what we ended up with:
Risotto with asparagus, mushrooms & pancetta
Salad w/baby greens & fresh herbs topped w/avocado halves, shrimpers & homemade green goddessy type dressing
Baby shortcakes, with strawberries marinated in Grand Marnier & served with creme fraiche.
Merci et bisous a tous!
Celles sur Belle butter with salt crystals (the green label)
Thanks again to all for sharing their advice and experience. It sounds as if it is a normal happening - it was just new to me.
Here's the follow up: made it, we ate it and all is well. Everyone enjoyed it and no one had any residual problems.
As a side note, tried something different with this one: added some canned green chiles during the puree process - the flavors complemented nicely.
Thanks to all for the input.
@McNormal, it's not the first time I've used them from a can, but I remembered them being in more of a broth-thickness liquid. If you believe the jelly is normal and okay (the color and smell don't seem off), I'll plan to use them. Your input is much appreciated.
Well, hummus (as long as your beans aren't in funny jelly - see comment above) is easy, no-bake, it's from another culture, and you can employ several of the Girl Guides as helpers: someone to squeeze the lemon, someone to chop the garlic, someone to run the blender, etc. You can serve it with fresh pita bread (or pita chips) and olives.
There are lots of recipes for hummus - you can choose one that's more bland or more exotic depending on who you'll be serving.
I was excited to find this in the local market, bought it, and then discovered it was made in Mexico. My concern is that there have been so many recalls recently on food products made in Mexico. Thoughts/input welcome. Thanks.
Wow! That was "solid"! (Hadn't seen it before.)
"And they lived long and happy lives, and their children and grandchildren would eat much potato salad and be stars of Cirque du Soleil."
Well thought out, well written and, from the description of the interaction with your patrons, well handled. A poor tip for (perceived) poor service, without constructive feedback, does no one any good. Obviously, if there's a pattern, on the part of either the patron or the server, it's a different story.
Your ideas about why this is an uncomfortable subject are insightful and good food for thought (intended) for us all.
I can haz dat?
mangeur hasn't favorited a post yet.