Page 53 - April May Final Flipbook

KitchenTales from the
What is Garde Manger?
Planning a party, not sure where to start? I have a lot of memories
of culinary school, some good, some not so good, but some of my
best memories came from my favorite class, Garde Manger. I was told
it was the toughest class, but I was up for the challenge and I was
determined to get an “A” in it. The term “Garde Manger” is French
and means, “The keeper of the food.” Garde Manger originally referred
to a preservation method, “To dry out moisture and to eliminate
growth of pathogens.” Today, the term refers to the, “keeping of a
cold kitchen.” The Garde Manger station in a professional kitchen is
responsible for preparing all cold food.
The variety of food preparation in the Garde Manger is what made
the class so challenging. We covered appetizers, sushi, smoking,
curing, canapés, salads, sandwiches, making of sausages, pates,
galantines, cheeses, foie gras and, my favorite, charcuterie. Not only
did we prepare all of those items, but, we
were required to plate and present them in
a way that emphasized the BUFF: Balance,
Unity, Flow and Focal point. Caterers
use the acronym “BUFF” when they set
up a buffet line for a party. The class was a
challenge but fun every week because it
required a new presentation. Much of the
information is valuable to the home party
planner but space is limited so I thought
that I would focus on the key elements to
consider for your next soirée at your home.
Regardless of whether you are having a small
get together or a large party, you’re going to
need to do a great deal of planning. You first
need to consider how much physical space
you are working with, how many courses
you want to serve, your budget, food allergies or other special dietary
needs, time you want to serve, if you need to hold anything at a
certain temperature, and how many guests you are expecting. You
do NOT want to run out of food! Larger parties may also require
special items (floral arrangements, equipment and lighting) that will
also have to be considered. Additionally, you will need to create a
floor plan setting up areas or zones for your food. If you need tables
or linens, especially with larger parties, you may want to consider
staff for both serving and/or cooking.
All of this requires organization and a list or two. I would recommend
starting with a theme and building from there. I would start by
considering what menu you items you want to make. My personal
rule of thumb is, “make it realistic.” This is very important if you are This, of course, is just the tip of the iceberg to proper party planning.
making it by yourself. You should have a combination of hot and cold
items—if you serve all cold food, the refrigerator may be too full, and
if you have all hot items, how will you hold them? Once the menu
is set, make a list of every ingredient you’ll need by reviewing your
recipes so you can consolidate the items that appear in more than
one.
www.LHMag.com
Chef K. Marie Paulk
You also need to consider how your guests will eat their food. Will
they need a knife and fork and a place to sit? If they are standing and
mingling, you will want finger food. Start your prepping by making
kits for each recipe (mise en place). Good preparation can allow the
final steps of a complex recipe to take only a few minutes. Also, if you
have overlapping elements in recipes do it all at once, like chopping
onions. Wrapping is also critical to your prep work, so make sure you
wrap it well on the top and bottom, or use zip lock bags. That way,
if it tips over, it will not spill out. When cooking, if you are going to
reheat for the party, prepare it slightly underdone so it will not be
overcooked later. I also like to make a copy of all my recipes and keep
a folder with notes so I do not have to look for or pull out a cookbook
when doing all of this.
Don’t feel guilty about using high-quality prepped food, like puff
pastry dough, demi-glace base for soups, or
ready, washed greens for salads. These are
huge time savers when working alone or
with minimal help.
When it is time to start plating your food
remember BUFF, some key points are:
1. A straight line is a better presentation
than a zig zag line.
2. Garnish your entree with a simple herb
to give your guests a clue on what the flavor
of the item holds.
3. Try to create height for a drama and
visual appeal.
4. Lay out the buffet table in advance,
making sure you have all the correct utensils
to pick up the items.
For larger parties, plan to designate
someone to keep the food full and fresh, clear and clean the dishes,
and help keep your guest’s glasses filled. This is a must if you want to
avoid working the entire time and be able to enjoy some of your own
party!
Finally, leave the best to last … dessert!! This will be one of the last
memories of your party (unless you have a crazy uncle that drinks too
much) so plan on making it special. One suggestion here, if you want
to go the extra mile, is to send your guest home with a special treat
in little gift bags. I will never forget a party I attended in New York
at the Plaza Hotel ... It was unforgettable for many reasons, but the
one thing I will never forget—they sent us off with a box of Krispy
Kreme Donuts.
Of course there are limitless types of parties you can put together
like wine, cheese or olive oil tasting. All require some work and
planning, but done well they can also be lots of fun. If the work and
the planning doesn’t sound like much fun, still have the party but
hire a professional.
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