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Celebrate!

Sample Menus

The following sample menus were composed of foods found in a

warehouse club.

Use your. lists to choose a menu and add new platters for display.

Arrange some things ahead of time and keep them chilled. Not enough

refrigerator space? Ask a neighbor to keep a thing or two.

Barbie, Maureen, Deborah,
Harold and Rebecca

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La Mirage Center
29555 Northwestern Highway
Southfield, MI 48034
248-356-2454

CYNTHIA B. ZIEGELMAN

PHONE/FAX:

8) 788-9195

COORDINATOR—PLANNER—CONSULTANT

Full service party planning

), _Wedding coorinating & coremonies

hospitality and corporate gift baskets

a

e

:?.Setup and Party Management

JN

3/31
2000

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Every detail attended to

SOCIAL & CORPORATE AFFAIRS

DELI DINNER FOR 20
presliced pastrami
presliced corned beef
assorted breads
assorted mustards and roasted
red-pepper hummus as spreads
pickles
olives
roasted red pepper salad
potato and cole slaw
vegetable
potato or blue corn chips
frozen fruit sorbets in individual
cups

ELEGANT BRUNCH FOR 20
frozen mini-quiches
smoked salmon sides
chopped capers
smoked whitefish salad
tuna salad made with one 66-ounce
can white tuna and mayonnaise
asparagus vinaigrette made with
fresh asparagus and drizzled with
extra virgin olive oil, vinegar,
salt and pepper gourmet olives
croissants
English muffins
bagels
cream cheese
jam
fresh strawberries
Bloody Mary mix
gourmet coffee

for example, are small, yet significant,
touches.
And just because a prepared food
comes out of a package one way, it
doesn't mean it has to stay that way.
Smoked salmon sprinkled with
chopped parsley and black pepper and
arranged slightly just looks more appe-
tizing.
Another display idea makes sense.
When you find a food article or photo
that shows a display of food you think

QUICK BREAKFAST FOR 20
32 mini boxes of assorted cereals
milk
yogurt (8-ounce cups)
frozen waffles
frozen fruits (defrosted)
sugar (for the waffles)
maple syrup
orange juice
coffee
half and half

BARBECUE DINNER FOR 20
roasted red pepper hummus
taboulli
pita triangles
baby carrots
Portabella mushrooms (just brush
with olive oil, grill and slice)
frozen chicken breasts (defrosted),
marinated in Italian dressing or
marinade
greens) salad
spring dried
with
cranberries, , alnuts
or pine nuts,grapetomatoes,
r
frozen peas (defrosted)
fa
and
croutons with vorite dressing
baked
potatoes
.
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froto

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is attractive, tear it out or make a
color copy of the page. Keep the idea
photos in a folder for later reference.
Many magazines have food sections as
do those infinite merchandise catalogs
that come in the mail.
What's the bottom line? Caterers
don't always make their own food, so
why should you? A few tricks in
choosing and arranging will make
your event easier to cater. ❑

