Catering

BRUCE MATTEL is associate dean for food production at The Culinary Institute of America (CIA) in Hyde Park, NY. After graduating from the CIA with honors in 1980, Mattel worked as a chef at several notable restaurants including Prunelle, Coq d'Or, and Le Bernardin, all in New York City. Prior to joining the CIA in 1998, he was chef and owner of Custom Cuisine, a catering company and gourmet shop in Tarrytown, NY. Mattel was named the CIA's Faculty Member of the Year in 2005. Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering associate and bachelor's degrees as well as certificate programs. As the world's premier culinary college, the CIA provides thought leadership in the areas of health and wellness, sustainability, and world cuisines and cultures through research and conferences. The CIA also offers programs for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry. The CIA has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

• Recipe Table of Contents viPreface viiiAcknowledgments xiiiDedication and About the Author xiv1 Introduction to Catering 12 Starting Your Catering Business 163 Pricing for Profit 364 Setting Up the Catering Kitchen 515 Staffing 866 Marketing 1147 Event Planning 1258 How Can We Serve You? 1569 Food Preparation and Service 18210 Dining Room and Beverage Management 20411 Sample Menus and Service 22112 Recipes for Catering 236Glossary 283Equivalency Charts 292Index 293Photo Credits 304  First Course/Appetizers: 237Avocado and Crab Salad 238Endive Salad with Roquefort and Walnuts 239Chicken Satay 240Grilled Vegetables with Mozzarella Cheese and Prosciutto 241Heirloom Tomato and Goat Cheese Tart 243Roasted Beet Salad 244Warm Hudson Valley Salad 245Wild Mushroom Vols-au-Vent 246Shaved Fennel and Frisée Salad 247Green Papaya Salad (Som Tam) 248  Sides: 249Baby Carrots with Asparagus and Pearl Onions 249Couscous with Currants and Pine Nuts 250Farro with Winter Vegetables 251Olive Oil and Chive Crushed Potatoes 252Pomme Purée with Roasted Garlic 252Potato and Celery Root Gratin 253Ratatouille 254Roasted Fingerling Potatoes 255Saffron Rice Pilaf 256Sautéed Broccoli Rabe 257Soft Polenta 257White Bean Ragoût 258  Soups: 259Black Bean Soup 260Summer Gazpacho 261Minnesota Wild Rice Soup 262New England Clam Chowder 263Vegetarian Main Courses: 264Risotto with Asparagus and Peas 266Corn and Asiago Cheese Risotto Cake 267Tortilla de Papas 269Vegetarian Shepherd’s Pie 270Main Courses: 271Beef Tenderloin with Bleu Cheese Crust 271Duck Breast with Port Wine–Peppercorn Sauce 272Herb-Crusted Salmon 274Rack of Lamb Persillade 275Roasted Miso-Marinated Salmon with Stir-Fried Napa Cabbage 276Desserts: 277Almond-Anise Biscotti 278Chocolate Pot au Crème 279Tiramisù 281Warm Chocolate Cake 282Recipe Table of Contents | vii