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Assignment Activity 6 Part 1 – Complete the Function Plan for Mother’s Day Event

CUSTOMER INFORMATION EVENT INFORMATION

Name: pinotta Event Date: 09 May 2022

Contact Person: heidi Description: Mother’s Day
Contact Details:0430465986
Guest Count: guests

Chef: aviraj

Menu Type 3 course Set Menu Menu Cost @ $100

Description Estimated Sales
(Include GF, Vegan, Vegetarian options)

Choice of 5 entrée

Prawn jamon souvlaki

1 INGREDIENTS

 4 large banana prawns, peeled and deveined

 1 clove garlic, crushed

 2½ tablespoons extra virgin olive oil

 8 cherry tomatoes, cut in half

 2 golden shallots, thinly sliced

 12 kalamata olives, pitt ed

 1 tablespoon salted baby capers, rinsed and roughly chopped

 1 tablespoon roughly chopped fl at-leaf parsley

 juice of 1/2 lemon

 salt fl akes and cracked pepper

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 4 small pita breads

 extra virgin olive oil, extra, for brushing

 1/3 cup (80 g) white bean skordalia

 50 g thinly sliced jamon

2. Blue cheese tarts with waldorf salad

INGREDIENTS

 1 cup (150g) plain fl our

 80g chilled unsalted butt er, chopped

 2/3 cup (80g) grated cheddar

 3 eggs, plus 1 extra egg yolk

 100g gorgonzola dolce (see note), crumbled, plus extra to serve

 200g creme fraiche

 1/4 cup (75g) whole-egg mayonnaise

 1 tablespoon lemon juice

 1 Granny Smith apple, cored

 1 Pink Lady apple, cored

 1/3 cup (35g) toasted walnuts, chopped

 1 celery stalk, cut into matchsti cks, inner pale leaves reserved

3. Chickpea and spinach soup

INGREDIENTS

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 2 tbs olive oil

 1 large onion, chopped

 3 garlic cloves, fi nely chopped

 1 large bunch English spinach, stalks chopped, leaves shredded

 3 zucchini, chopped

 1 tsp ground cumin

 2 tbs tomato paste

 1-2 tbs harissa (recipe below), to taste

 2 x 400g cans chickpeas, rinsed, drained

 1.5L (6 cups) chicken stock

 1 tbs lemon juice

 6 small pita bread rounds, warmed

 20g unsalted butt er, melted

 1 tbs toasted cumin seeds

4. 'Tis the season for crab cakes with dill

mayonnaise

INGREDIENTS

 750g (about 4) sebago potatoes,

cooked, mashed, cooled

 3 spring onions, finely chopped

 1 teaspoon Dijon mustard

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 1 tablespoon lemon zest, plus 1

tablespoon lemon juice

 12 savoury crackers (we used Jatz),

crushed

 500g cooked crabmeat, drained

 1 egg, lightly beaten

 1/4 cup fi nely chopped fl at-leaf

parsley, plus leaves to serve

 1 cup (300g) whole-egg mayonnaise

 1 tablespoon finely chopped dill

 Sunfl ower oil, to shallow-fry

 Lime wedges, to serve

5. Caesar salad

● crouton
● 5mlOlive oil
● 20gm bacon chopped
● 1 cos lettuce, leaves separated
● 20gm parmesan, finely grated
● 1 egg
● 3 drained anchovy fillets
● caesar dressing

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Choice of 5 mains

1. spaghetti meatball
recipe

● 500g dried angel hair pasta

● 60ml olive oil
● 50g shallots, trimmed, thinly sliced
● 30ggarlic crushed
● 20g tomato paste
● 400ml dry white wine
● 360gvine-ripened tomatoes, finely chopped
● 400g mixed seafood( prawn, fish,mussels,crab)
● 1/2 cup fresh continental parsley leaves,
● 25g (1/3 cup) shredded parmesan
● Salt, to season

2. (ricotta and carrot risotto (vegetable and vegan )

recipe

● 0.5L veg stock

● 40g unsalted butter
● 125ml (1/2 cup) olive oil
● 2 brown onions, finely chopped
● 1 1/2 tbsp fresh thyme leaves

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● 125ml (1/2 cup) dry white wine

● 100g oyster mushroom
● 100gshiitake mushroom
● avogadro
● 200g button mushrooms, cut into 1cm pieces
● 4 garlic crushed
● 120g (1 1/2 cups) finely grated parmesan
● Salt , to season

3.linguini with prawns and crab

recipe

 20 g prawn
 10g crab
 Linguini pasta
 50g chives
 100ml prawn stock
 ½ tbsp chilli
 5ml prawn oil
 5 ml chives oil
 salt

4.Cauliflower with feta cheese (gluten free)

recipe

 1kg cauliflower
 10g garlic
 10 gram onion
 50 g dried thyme
 100 g dried feta cheese
 75g potato chips

5. octopus with salsa verde

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 75g octopus
 5ml safrito oil
 Salt
 ½ tbsp salsa verde
 4 slices of green tomatoes
 ½ lemon cheeks

5 dessert
1. chocolate molten cakes

Ingredients

 100g butter, plus extra to grease

 100g dark chocolate, chopped
 150g light brown soft sugar
 3 large eggs
 ½ tsp vanilla extract
 50g plain flour
 single cream, to serve

2. Treacle tart

For the pastry

 250g plain flour
 ½ tsp fine salt
 140g cold unsalted butter, cubed
 3 tbsp icing sugar
 2 medium egg yolks
 2-3 tbsp cold water

For the filling

 400g golden syrup
 1 ball stem ginger in syrup, finely chopped, plus 50g of the syrup
 1 lemon, zested
 2 medium eggs, lightly beaten
 100g fine fresh white breadcrumbs

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3. floating Island

For the pastry

 250g plain flour
 ½ tsp fine salt
 140g cold unsalted butter, cubed
 3 tbsp icing sugar
 2 medium egg yolks
 2-3 tbsp cold water

For the filling

 400g golden syrup
 1 ball stem ginger in syrup, finely chopped, plus 50g of the syrup
 1 lemon, zested
 2 medium eggs, lightly beaten
 100g fine fresh white breadcrumbs

5. Blackberry & lemon fool

Ingredients

 200g blackberries , plus extra for the topping

 3 tbsp icing sugar
 zest and juice of ½ a lemon
 250ml double cream

Q4
Training
Mentoring
coaching

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Coffee/Tea and Chocolates

banana /mixed berries /spinach smoothie

latte cofee
ice latte

(Include GF, Vegan, Vegetarian options)

Beverage Package: -

Non-alcoholic: - pepsi, lemon lime bitter,soda

all the soft drinks are included in the meals package

Alcoholic: - VB,French martine, mojito, Moscow mule

20% off from 5pm to 9pm all type of alcohol consumption on behalf of mothers day
Staff Breakdown

FOH - 7

Kitchen – 3

Security Staff 1

Special Comments

To hand out a stalk of rose to every mother on the table

To have scented candles as centre-piece for each table

Only use silver coloured table cloth for set-up

Decorations – balloons, fresh flowers

Music – piped-in music provided by the hotel

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