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Wedding Catering Dilemma

I only listed them as inspiration -- as the type of food I was hoping a caterer could pull off and not because I wanted them to cater the wedding. As I said, the catering list is rather limited, and I was just hoping for some helpful suggestions from people who have worked with those caterers.

Apr 01, 2011
chubbybunny in Austin

Wedding Catering Dilemma

Restaurants that inspired me when I thought about a more upmarket twist on Southeast Asian streetfood:

Fatty Cue and Fatty Crab - http://www.fattycue.com/menus
PokPok: http://www.pokpokpdx.com/menu/dinner/
Whiskey Soda Lounge - http://www.whiskeysodalounge.com/home...

Mar 31, 2011
chubbybunny in Austin

Wedding Catering Dilemma

We're trying to decide on a menu for our wedding and we're having trouble finding caterers who understand Southeast Asian streetfood. The food is one of the most important parts of the wedding, so we really wanted to make it personal. My grandfather raised a family of 6 as a street food vendor in Vietnam.

The problem is, no one we've spoken to seems to understand Vietnamese or even Thai streetfood. One caterer asked me what a Banh Mi was. The venue for the wedding has a limited catering list, that includes:

Four Seasons Catering
Word of Mouth Catering
Crave
Kurant Catering
Creative Creations
Primizie

Has anyone worked with these caterers before? If so, what was your experience like? Were they willing to work with what you wanted? Tell me about what you had at your wedding. We're trying to get a sense of whether any of these places can really do Asian food.

So far, we've talked to Crave Catering. The turnaround for a menu idea was super slow, but they seemed willing to accommodate us. I'm just not sure they'll be able to execute on the food.

We've also talked to Primizie. And we got an Asian fusion menu (wtf) that was all over the map. (Bacon Crusted Quail with Avocado sauce, Wasabi crab cakes (more japanese than southeast asian). Also, I hate fusion.

Last question is: Should I just give up on this menu and do Soul Food?

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Primizie
1050 E 11th St, Austin, TX

Four Seasons
98 San Jacinto Blvd, Austin, TX 78701

Mar 31, 2011
chubbybunny in Austin

Catering?

I couldn't let this comment stand. Word of Mouth catered my cousin's wedding (I was the maid of honor) and they did a disastrous job. The wedding was small -- ~110 people, but the food came out cold. Imagine cold, overcooked steak. This one oversight would have been forgiveable, of course, except when we got the final bill, we were charged for food and tables that were never used (they charged us for 15 tables, but we only used 11, and the contract stipulated 12 tables). We were also charged for an appetizer that never came out of the kitchen.

When we tried to talk to the account rep, she was rude and immature. We highly, highly do not recommend Word of Mouth.

May 14, 2010
chubbybunny in Austin

Foot Fetish

People scared of foot fungus should wear shoes in the F*^&% tub. Haven't any of you heard of socks?

Jan 18, 2009
chubbybunny in Features

10 Day Food Tour in Spain

Dear Chowhounds,

I can't believe how wholly obsessed I am planning for a trip that is not going to take place until May 2009, but I have fallen in love with Spain, and this is only through reading online travel guides.

My sister, her fiancee, my boyfriend, and I are taking a 10 day vacation in Spain. We have decided that food will dictate our travels. We think we will have time to go to 3 cities at most. So the question is: What are the three best cities for food in Spain? Where should we go? Which restaurants? What should we order?

Criteria: We would prefer places where the locals actually eat, whether they turn out to be hole in the walls or places for more special occasions. And I'm turning to Chowhounds hoping to discover some gems not listed in the various travel guides.

Thanks!

Nov 18, 2008
chubbybunny in Spain/Portugal

Tres Leches Wedding Cake?

Those are excellent ideas. It sounds like the cake will be difficult to layer, but making a separate cake may work.

Thank you, Adrienne!

Oct 06, 2008
chubbybunny in Home Cooking

Tres Leches Wedding Cake?

My boyfriend proposed to me at the Tabard Inn in Washington, DC. The most memorable part of our dinner (besides the proposal) was the dessert -- a coconut tres leches cake with currants. Now, both of us want a cocount tres leches cake as the wedding cake.

Does anyone know if this is possible? I've read that the cake would be too soggy and unstructured to hold up or taste good. I also heard it would be difficult to decorate. Is there anyway we could make this work?

Oct 05, 2008
chubbybunny in Home Cooking

Inside out cordon bleu chicken with a twist

Yum. Cheese and chicken.

Apr 28, 2008
chubbybunny in Recipes

Haute Habanero Chicken Curry

And here's another typing error, I meant Step 5 not Step 4.

Apr 28, 2008
chubbybunny in Recipes

Haute Habanero Chicken Curry

Oops! Sorry about that -- I updated the recipe. The cauliflower is supposed to be added in step 4. I accidentally typed cilantro there instead!

Apr 28, 2008
chubbybunny in Recipes

Haute Habanero Chicken Curry

Apr 24, 2008
chubbybunny in Recipes

An open letter to Tom Sietsema

Wow. That was kind of bitchy.

I used to live in DC and though I didn't always agree with Tom's ratings on Asian restaurants, I still enjoyed reading his reviews.

I'm also from the "peasant" class, but I do enough traveling to enjoy reading reviews about restaurants in other cities, especially from a familiar voice. Just because Tom lives in DC doesn't mean he can't form opinions about food from other areas. Most people pass judgment on food no matter where they are -- I'm sure you do the same.

Food at restaurants is made for everyone -- not just locals! If American movie reviewers can judge foreign films, I don't see why food critics can't share the food they try with their readers as long as the readers are aware that it's only one man's opinion.

Apr 07, 2008
chubbybunny in Food Media & News

Your Meat Is Green

My question is about rule 7: Spend more. If meat uses fewer costly fertilizers and travels fewer miles, why SHOULD it cost more? Doesn't all that money just go back to Whole Foods?

I wish organic were priced more realistically. If it actually cost what it takes to grow, then more people would buy it and it would naturally be the preferred choice over non-organic. I know high costs incentivize farmers to grow more organic, but another way to incentivize more organic is to let consumer choice dictate demand -- if organic were priced at the same price as non-organic, more people would buy it. In turn, more organic foods will be grown as farmers try to meet that demand.

Mar 28, 2008
chubbybunny in Features

Fried Macaroni in a Wok

Mar 28, 2008
chubbybunny in Recipes

Black Bean Soup with Rum Over Brown Rice

Mar 25, 2008
chubbybunny in Recipes

Milk vs. dark chocolate - think carefully before you choose

I'm also not trying to be snobby, but I really do prefer the nuttiness of dark chocolate, whether it's by itself, in brownies, or in cakes. I also love cacao nibs.

Milk chocolate is way too sweet for me.

Feb 14, 2008
chubbybunny in General Topics

Sushi Yasuda Review

My boyfriend and I were in NY last weekend for dinner at Sushi Yasuda. I just wanted to write up a quick review:

-It's kind of unromantic. Since we couldn't be together for Valentine's Day, Sushi Yasuda was supposed to be our substitute Valentine's Day going-out meal together. I do not recommend Yasuda for a date. The blonde wood is beautiful, but it's also kind of clinical. We had reservations at 6:30 and were told we had to leave by 8:00. And even though we finished our meal before 8:00, there wasn't time to linger over the menu or enjoy each other's time after the meal.

-They rush you. Our waitress was nice, but she came back to our table every 2 minutes to try to take our order. And after every dish, she would come and quickly bus everything off our table. She placed the check at our table before the end of the meal, and kept on asking us if we wanted to order more sushi. I've never felt so rushed at a restaurant before and found it really annoying.

-Our waitress was also a little OCD. At one point, she rearranged my chopsticks on the stone chopstick holder even though it was fine where it was.

-However, I'd probably go back for the sushi. The food was sublime -- just the best cuts of fish on beds of perfectly marinated sushi rice. It's a good lunch place and a good place to take friends, but not the best place for a romantic night out. Order everything and anything the chef recommends, especially the toro. Dinner cost $160 for two people. We ordered the Sushi/Sashimi Prix Fixe dinner, and then all different kinds of sashimi and sushi.

Feb 14, 2008
chubbybunny in Manhattan

Restaurant Week: The Modern - Bar Room

We just came back from The Bar Room last weekend and thought the food was really overrated. The Duck Confit was served in a strawberry sauce that was so overwhelmingly sweet that my tooth ached. My boyfriend had Salmon in a Fennel sauce that was equally disappointing. None of the flavors really worked well together and both dishes were served at room temperature. We also had their egg in a jar, which was really nothing special. The only dish I did enjoy was the gnocchi, but even then, I've had better (Cafe Zuni in SF).

Feb 13, 2008
chubbybunny in Manhattan

Sushi Yasuda, Aburiya Kinnosuke, Balthazar, Cafe Gray, or Brasserie

I'm so glad I came to Chowhound. I'm going to cancel all the other reservations and go with Sushi Yasuda. We really wanted to go to The Modern, but it was booked solid that evening.

Thanks so much for all the suggestions!

Feb 05, 2008
chubbybunny in Manhattan

Sushi Yasuda, Aburiya Kinnosuke, Balthazar, Cafe Gray, or Brasserie

My boyfriend and I will be in NY for an extended layover next month. We're not looking for anything romantic per se, but something that would be fun. We're also looking for something relatively accessible to the MOMA (mostly in Midtown or places easily accessible by MTA). And we made reservations at the following places:

Sushi Yasuda, Aburiya Kinnosuke, Balthazar, Cafe Gray, or Brasserie

How would you rank the restaurants? We've never been to any of them, and are open to trying anything.

Thanks!

Feb 05, 2008
chubbybunny in Manhattan

Gigi

Where did you get that glass?

Jan 27, 2008
chubbybunny in Recipes

Do I Need to Replace the Water in My Kettle?

Water does taste better when there is more dissolved oxygen. That's why, when you are making tea, you should try to preserve as much oxygen as possible:

1. Boil cold water instead of hot water. Cold water has more oxygen content.
2. Turn off the heat once a rolling boil starts. If you keep water on the stove longer than that, you lose more oxygen..

Jan 18, 2008
chubbybunny in Features

Foot Fetish

I have a disability and usually scoot myself across the floor to get around the house. I request that my guests remove their shoes to keep the floor clean for my hands and body as they move across the floor. Shoes bring in more than just dirt -- it brings in chemicals, fertilizers, and other really unsanitary, possibly cancer causing things into the house. Constantly sweeping the floor is fatiguing for me and not a luxury I can afford. I really like homes that are clean enough that everyone feels comfortable sitting on the floor.

This may also sound cliche, but my home is my sanctuary. Taking your shoes off when you enter the home creates a nice physical and psychological threshold that says that you have arrived in an inner world, separate from the world outside. It's nice to have this separation between home and the outside.

Finally, why should your vanity cost me hundreds of dollars in resurfacing my hardwood floors? Nobody cares about your ugly feet.

May 30, 2007
chubbybunny in Features

Seafood butchers in NW DC?

Wow. Thanks! I'll go check them out this weekend.

Jan 03, 2007
chubbybunny in Washington DC & Baltimore

Seafood butchers in NW DC?

I'm making a monkfish linguine next week and was wondering if anyone knew of a good seafood purveyor in the NW DC area, preferably close to Massachusetts and Wisconsin. I would go to Whole Foods, but their seafood is way overpriced. Thanks!

Jan 03, 2007
chubbybunny in Washington DC & Baltimore

Let members post pictures of their recipe attempts

I've made two recipes posted on the chow pages and have photos to share. Wouldn't it be cool if members could post pictures of their feeble recipe attempts on the page that features the recipe? That way other people could see what it looks like when real people attempt it. Photos could be flaggable so that inappopriate photos could be quickly taken down.

Moreover, each member can maintain a photo food diary on their individual chow page.

What do you think?

Dec 10, 2006
chubbybunny in Site Talk

Thanksgiving Tricks of the Trade

Also, the person is talking about a baked potato -- I'm talking about baking *mashed* potatoes. Thanks for pointing that post out -- I'll have to try that method too.

Nov 14, 2006
chubbybunny in Home Cooking

Thanksgiving Tricks of the Trade

I've always gotten compliments on the fluffiness of my mashed potatoes. I do this without a ricer and my secret is to bake them after you mash them. I usually make the potatoes the day before:

1. boil potatoes
2. sautee green onions and white onions until brown
3. melt butter and add a generous amount of curry powder to it
4. mash potatoes and add butter to potatoes
5. salt and pepper to taste
6. let potatoes sit overnight (not necessary -- i just make my potatoes a day ahead so i have less to do the next day)
7. cover potatoes with foil and bake with your turkey - bake with foil for 30 min, then remove foil and bake for another 30.

Your potatoes will have a nice light crust, but will be super fluffy when you serve!

Nov 12, 2006
chubbybunny in Home Cooking

What are your ideas for Thanksgiving? Favorite dishes? [From DC/Balt Area Board]

That sounds delicious and very easy to do. I could see this going well with arugala, tomatoes, and pinenuts too. I also like the idea of marinating half with lemon and the other half with balsamic. Thanks for the tips!

Nov 02, 2006
chubbybunny in Home Cooking