- Rationale Oven, needs plumbing, can be a hoodless system (maintains integrity of product)
- Star Burner or 4- burner (higher BTU)
- Tabletop fryers
- Alto-shaam (smoking or roasting)
- Grease trap
- 3 bay or dishwasher
Needs to be built once the right way rather than piecemealing something together
Licensed commissary kitchen?
If we use Rosetta how do we transport the food effectively?
Incorporating a cooking space into the courtyard (Asada or wood oven)
Now we can build a menu around the idea of having the outdoor oven, hotbox/holding box
3 bay sink – used
Move refrigeration to third floor
Have Hopkins look into getting a lightly used 3 comp sink
Average 80 people at each event
Number of food events for the year (mature program)
Avg 100 events per year
Launch food program by December 2022
Book 4-5 F&B packages for 2023
Menu Ideas 09/01/22
Ideas We Like
- Seasonal Vegetable Display with Choice of: Whipped Feta Dip, Olive Tapenade, Cucumber Labneh, Date Molasses, Muhammura, Traditional Hummus
- Artisanal Meats & Cheeses Board
- Black Truffle Macaroni & Cheese (served in a white app spoon)
- Chive & White Cheddar Biscuit with Braised Pork & Pickled Red Onion
- Fried Green Tomato w/ Caper Remoulade and Crispy Bacon Bits
- Summer Sweet Corn, Calabrian Chile, & Truffle Oil Salad, Whipped Ricotta on Crostini
- Tuna Tartare on Cucumber Round
- Spring Vegetable Spring Roll w/ Sweet Chili Dipping Sauce
- Pork & Shrimp Potstickers w/ Szechuan Chili Oil Soy Sauce Dipping Sauce
- Pork Belly Bao Buns
- Ricotta Stuffed Squash Blossoms
- Watermelon, Prosciutto, & Feta Skewer w/ Basil Oil & Mint
- Garlic Oil & Herb Marinated Shrimp w/ Diavolo Sauce
- Lamb & Halloumi Meatballs w/ Yogurt Tahini Sauce
- Sliced Izzio Baguette w/ Butter & Maldon Sea Salt
- Pita Bread w/ Choice of 2 Dipping Sauces (See Vegetable Display)
- Housemade Focaccia w/ Olive Oil & Balsamic
- Pecan & Herb Crusted Lamb Chop w/ mint chutney
- Mediterranean Pan Seared Trout w/ tzatziki
- Hainan Chicken w/ Ginger Thai Chile Sauce
- Yellow Curry Shrimp w/ Thai basil, scallions, & roasted peanuts
- Steak Au Poivre
- Cornmeal Dredged Colorado Trout w/ Roasted Hatch Green Chile Aioli
- Rice Pilaf w/ Toasted Pine Nuts
- Tomato & Olive Oil Roasted Asparagus
- Garlic & Lemon Roasted Artichokes
- Chinese Broccoli
- Chile & Vinegar Cucumber Salad
- Vegetable Pad Thai
- Roasted Romanesco Zucchini
- Spring Garden Potato Salad w/ Fresh Peas
- Chickpea Salad w/ Olives, Cucumber, Cherry Tomato, Pepper, Red Onion & Feta. Herb & Oil Dressing
- Fattoush Salad
- Chilled Glass Noodle Salad
- Emerald Tiger Salad
- Palisade Peach Salad
- Grilled Apricot & Watercress salad w/ Chevre & Honey
- Palisade Peach Crumb Pie//Colorado Cherry Pie//Mixed Berry Pie
- Brown Sugar Rhubarb Cupcakes//Apricot Brown Butter Cupcakes
- Raspberry Rose Donut//Blueberry Lemon Donut
- Patty Melt Shumai
- Vegetable Butchery : grilled, charred, glazed & table carved heads, bunches, stalks & stems
cauliflower, celery, butternut squash, broccoli, spaghetti squash, shaved brussels, sweet-n-spicy pineapple // sauces & dusts: pepper harissa, chipotle aioli, papaya chutney, salsa verde, savory granola, za’atar
- goat cheese panna cotta, julienne farm beets, caramelized fig honey
Morgan & Lianne's Food Notes 08/24/22
A formal plated dinner with “International Influences”
- Spring=fresh, growth, young, blooming
- Produce: Peas, spring onions, snap peas, watercress, asparagus, artichokes, zucchini blossoms, apricot, rhubarb
- Meats/Seafoods: lamb, rabbit, turkey, trout, salmon, oysters, mussels, tuna, crab
- Dishes: Succotash
- Produce: Corn, cherries, peaches, tomatoes, blueberry, raspberry, strawberry, zucchini, chard, broccoli, watermelon
- Meats/Seafood: scallops,
- Produce: peaches, plums, apples, chili peppers, figs, melon, beets, cabbage, root veg (carrots, parsnips), eggplant, grapes, green beans, pears, plums, pumpkins, squash, onions/garlic, leeks, beets, cranberries, fennel
- Meats/Seafood: prawns, mussels,
- Produce: onions/garlic, brussel sprouts, passionfruit, clementines,
- Meats/Seafood: scallops, oysters, rabbit, turkey, venison, duck, pollack, haddock
- Produce: Mushrooms, arugula, mustard, radishes, turnips, cucumbers,
Let's Get Started!
The Venue and & Catering are typically the 2 largest expenses when budgeting an event, particularly a wedding.
When planning a menu for a wedding, people like to make it personal. I think it is important to have preset menu ideas for guests but to leave some room for personal touch. For example, a couple might really want to do a traditional meal of salad and entree but make it personal by doing a specialized grazing board during cocktail hour and a s’mores bar for dessert.
Embracing cultural cuisines/traditions. It will be great having Rosetta as our caterer because it already lays the ground to explore international cuisines. Food can tell a story, like how the couple met or where they’re from.
When building our menu it is important to keep ingredients seasonal and local. How can we do this when we are booking out weddings a year in advance? Offer “seasonal selections” and set up tastings with the couples’ a couple months prior to their wedding date.
What dictates the price?
Family style (large dishes & sides passed per table)
Plated – should be executed upstairs
Buffet – could work well for prepping downstairs, panning, and bringing them up to the second or third floor.
Guest count ($/head)
Catering typically includes
-Cocktail hour apps (passed and/or stationed(grazing tables)
–2-6 different apps typically
-2 Protein options & side
-Vegetarian/Vegan alternative & side
-Dessert (or cake from outside caterer)
–Rosetta will probably never have the bandwidth for wedding style cakes
—We can offer cupcakes, donuts and smaller desserts etc.
-One small cake for the bride and groom to cut is a possibility, but the product will probably be better from somebody more specialized.
-Kids meal options
“Globally inspired menu” for Gala – February 4
-Late night snack
-Surf & turf
-Chef-attended stations (Internationally inspired)
Review caterer reviews for food notes – guests enjoyed, menu selections, timing, food quality, presentation,
Pricing for catering is typically priced per head per item/plate.
What are other caterers charging? Average $100/per person
Tastings are offered for couple’s to narrow down their selections. Caterers typically charge for tastings.
Waiting to offer tastings until we have the program developed more.
To earn the business we can send the couple to Rosetta with a gift card to give them an idea of the quality. (Maybe $100)
Details clients look for:
- Affordable pricing (let’s not compete on price with our brand and market position.
- Presentation style
- Food preferences:
- Cuisine styles
- Certain dishes special to the couple
- Allergies/dietary restrictions
As we are all aware, there is typically a lot of waste in the food industry? How can we limit as much waste as possible throughout our catering operation.
Prep/cooking on the 1st floor. Plating on 3rd floor?
Plated salad with family style
Buffet- chafing dishes aren’t “beautiful”, what can we do differently, smaller portions that are replenished more frequently, get creative with serving vessels (lodge/le creuset pans), lots of height and props (whole fruits & veg, cheese wheels, florals, etc)
Logistically family style would be the easiest to execute.
Family style would reflect the community value of Rosetta (I have a different opinion, the brand value is craft. How do we create the best possible meal that everyone will remember for the rest of their life. The ideal brand presentation would be formal, seated, coursed extremely well executed food, I’m strongly against family style buffet meals for weddings, most buffet style meals look sloppy and don’t taste great because the food sits out. The five buffet weddings I’ve been to felt low to mid quality. We should compete in this market on quality and not price.)