Monday, October 22, 2012

DeJavu Appreciation Banquet

Welcome to "Cooking With Chef Gary".  I have two announcements for you today.  First it is the Holiday Season and all of you having parties, go ahead and get your pre-order in and your dates on the calendar at DeJavu Restaurant. Next on the Agenda, I want all my friends to know that my first DVD from the Series "Cooking With Chef Gary" is out, and available for sale now.

Today we are going to take you to a special event and give you an idea of our full service setup and display for your buffet style catering. Sometimes we are faced with the challenge of a makeshift kitchen, because there may not be kitchen facilities on site. Of course we can make the bulk of the food at DeJavu Restaurant and transport it to the venue, but I prefer not to do it that way. What I do instead is prep as much as we can before we leave, then prepare your food on site.

First and foremost I pride myself on serving you as my guest the most fresh and perfect food possible. That is why I prefer to go out on location, and prepare your food on site.
So just recently we were entrusted with serving 700 employees for a Employee Appreciation Banquet. The company ordered some of the best foods from DeJavu Restaurant. Although we were to serve in a company substation we made it top of the line service and as if they were being served in a Five Star Hotel. This was a large job coming from a small place. No Problem for Chef Gary and the staff of DeJavu. Chef James Moore Jr, Nicole, Darnell, Jennifer, Erica, Abby and Chef Gary Shaw was the anchor staff; along with Toni and I. We have worked together closely for years and we all work well together.

The Menu

Employee Appreciation Banquet

Fresh Garden Salad w/ Balsamic Vinaigrette, Italian and Ranch Dressing
Sun dried Tomato Pasta with Portabello Mushrooms, and Spinach
New Orleans Authentic Jambalaya
Mixed Vegetables
Blackened Catfish
Honey Herb Chicken
Bread Pudding with Whiskey Sauce
Assorted Rolls
Assorted Cheese Cakes
Chocolate Fudge Cake
Angel Food Cake 
Red Velvet Cake
DeJavu showed up, we were greeted by the client, and everyone was in a great mood.  Its 4 P.M. and we are set to please our guests.  Three hours later we had stamped out the goods and we were ready to serve the guest.  They came they ate and enjoyed us and each other. All catering jobs have their little bumps, but we always know how to roll with the punches.  Some of the employees consider us long lost friends and have already started coming into the restaurant. We even ran across a homeboy from New Orleans, who recognized the aroma of the creole food.  Then there were two or three guests that could not get enough of the Bread Pudding with Whiskey Sauce, but we don't mind a few stalkers.  Just kidding, folks; it is always a pleasure to serve you at Dejavu Authentic New Orleans Restaurant. 

Now that the Holidays are coming up we are coming up with a Special Holiday Menu.  Get your phone calls and orders in early.  

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