Interesting vegetable ideas for a wedding?

PorkQPine · 07-28-2010, 07:19 AM

I am doing a wedding and the customers want a vegetable side dish but I want to come up with something unusual or interesting. Does anyone have an idea?

deguerre · 07-28-2010, 07:22 AM

Never tried it yet but have been thinking of a stuffed and grilled eggplant...

deguerre · 07-29-2010, 08:49 AM

Bump.

landarc · 07-29-2010, 08:59 AM

Cooked or raw vegetables? I like veggies done in crepes, fresh pickles (not just cukes, but, squash, cauliflower, carrots, onions etc...), grilled vegetables with aioli, and grilled veggie sliders

yelonutz · 07-29-2010, 09:06 AM

Billl, here is one of my favorites from "NOLA". I use my home made Tasso but I'm sure it would be good with bacon.

http://www.nolacuisine.com/2007/05/1...-choux-recipe/

NUTZ

Jacked UP BBQ · 07-29-2010, 09:25 AM

Make it simple. You can do an elegant banquet vegetable simply. Take Haricot vert trim them. Take red bell peppers and julienne and cut to the same length and the beans. Take chives and blanch them in water. take about twelve beans and a few of the peppers and make a little bunch. Tie them in bundles using the chives. Make a shallot butter and drizzle on top finish with S&P and cook

Southern Smoker · 07-29-2010, 10:28 AM

broccoli and cauliflower cheese casserole comes to mind.

deguerre · 07-29-2010, 10:33 AM

Quote:

Originally Posted by Southern Smoker

broccoli and cauliflower cheese casserole comes to mind.

I thought you were from Newfoundland, not Minnesota.

Learnin Querve · 07-29-2010, 11:57 AM

Quote:

Originally Posted by deguerre

I thought you were from Newfoundland, not Minnesota.

In Minnesota it's "hot dish" doncha know...

Chris

Southern Smoker · 07-29-2010, 11:59 AM

Quote:

Originally Posted by deguerre

I thought you were from Newfoundland, not Minnesota.

and I thought cheese was a vegetable??

Jacked UP BBQ · 07-29-2010, 12:09 PM

Quote:

Originally Posted by Southern Smoker

broccoli and cauliflower cheese casserole comes to mind.

I agree this is good stuff, but not wedding material.

Chuckwagonbbqco · 07-29-2010, 12:19 PM

Vegetable sides when requested often show the catering customer's desire to have a side dish that is "vegetarian." I love vegetables wrapped in bacon, etc.--but when asked to cook a vegetable side dish I usually try to keep it "vegetarian."

I love to smoke Potabella mushrooms with the stem knocked off and the cap stuffed with soy chorizo. Soy Chorizo replaces the meat---yet it is friendly to those that choose not to be carnivores. Soyrizo is a great product for flavor, and Frieda's Soy Chorizo is fantastic.

I also grill asparagus and serve it with home made Hollandaise Sauce----to add a kick I make Mezcal Hollandaise ---replacing lemon juice in Hollandaise with Tequilla.

A different salad can be a Jicama / Carrot salad---it is different and it is good.

As a carnavore BBQ cook I used to scoff at vegetable dishes---but as a caterer I have been forced to be more open-minded.

big brother smoke · 07-29-2010, 02:16 PM

Hard to beat this:

Learnin Querve · 07-29-2010, 10:02 PM

A few questions...What's on the menu so far? Does the client want a vegetable side, or something to accommodate vegetarian guests? Have they expressed any preference of vegetable? If for vegetarian, can you use any dairy/cheese/eggs? How many servings? Will each plate get a serving, or will it be buffet service from a bowl or chafer?

Do they prefer a raw or cooked side? Served hot or cold? How do you plan/prefer to cook it? Cook it on site? Precook and reheat on the smoker, or cook and hold in coolers or cambros for later service?

Chris

PorkQPine · 07-30-2010, 06:37 AM

Quote:

Originally Posted by Learnin Querve

A few questions...What's on the menu so far? Does the client want a vegetable side, or something to accommodate vegetarian guests? Have they expressed any preference of vegetable? If for vegetarian, can you use any dairy/cheese/eggs? How many servings? Will each plate get a serving, or will it be buffet service from a bowl or chafer?

Do they prefer a raw or cooked side? Served hot or cold? How do you plan/prefer to cook it? Cook it on site? Precook and reheat on the smoker, or cook and hold in coolers or cambros for later service?

Chris

Vegi side, no mention of vegetarian guests and no preference. Whole pig and chicken cooked on-site.

07-28-2010, 07:19 AM	#1
PorkQPine On the road to being a farker Join Date: 12-10-07 Location: Roseville, CA	Interesting vegetable ideas for a wedding? I am doing a wedding and the customers want a vegetable side dish but I want to come up with something unusual or interesting. Does anyone have an idea? __________________ PorkQPine

07-28-2010, 07:22 AM	#2
deguerre Babbling Farker Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Never tried it yet but have been thinking of a stuffed and grilled eggplant... __________________ Guerry Weber 22 1/2" OTS "Dirty Girl", Weber Smokey Joe, One GOSM, Maverick et73 One Cameron Stove Top.It burns sawdust... Avatar by Northwest BBQ Mod cherry popped by BobBrisket Co-Chief Team Munchkin "I am not a stooge you salt packing nut stuffer." Landarc to deguerre, August 4, 2010 "fer gettin in the deguerre way!" KnucklHed_BBQ Zero

07-29-2010, 08:49 AM	#3
deguerre Babbling Farker Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Bump. __________________ Guerry Weber 22 1/2" OTS "Dirty Girl", Weber Smokey Joe, One GOSM, Maverick et73 One Cameron Stove Top.It burns sawdust... Avatar by Northwest BBQ Mod cherry popped by BobBrisket Co-Chief Team Munchkin "I am not a stooge you salt packing nut stuffer." Landarc to deguerre, August 4, 2010 "fer gettin in the deguerre way!" KnucklHed_BBQ Zero

07-29-2010, 08:59 AM	#4
landarc Quintessential Chatty Farker Join Date: 06-26-09 Location: San Leandro, CA	Cooked or raw vegetables? I like veggies done in crepes, fresh pickles (not just cukes, but, squash, cauliflower, carrots, onions etc...), grilled vegetables with aioli, and grilled veggie sliders __________________ SF Bay Brethren Bash coming soon...check http://www.bbq-brethren.com/forum/sh...ad.php?t=88982 Oh yeah! Wyatt said my food looks tasty. 22-1/2" Weber One-touch Silver Refitted Thermos Gas Grill-for smoking Breakfast t-down- scored a 0 with a gorgeous fattie Blackcopter Bigabytes first modding victim PinochleBob's whippin' boy...First to be Modded by BobBrisket!!! Twice!

07-29-2010, 09:06 AM	#5
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca	Billl, here is one of my favorites from "NOLA". I use my home made Tasso but I'm sure it would be good with bacon. http://www.nolacuisine.com/2007/05/1...-choux-recipe/ NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Several Weber Gas Cookers Gator Pit Trailer mount Large BGE Medium Green Egg Mini Green Egg KCBS CBJ #20258 DAMN IT ANDY!!!

07-29-2010, 09:25 AM	#6
Jacked UP BBQ is Blowin Smoke! Join Date: 06-09-08 Location: Forker River, NJ	Make it simple. You can do an elegant banquet vegetable simply. Take Haricot vert trim them. Take red bell peppers and julienne and cut to the same length and the beans. Take chives and blanch them in water. take about twelve beans and a few of the peppers and make a little bunch. Tie them in bundles using the chives. Make a shallot butter and drizzle on top finish with S&P and cook __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

07-29-2010, 10:28 AM	#7
Southern Smoker Full Fledged Farker Join Date: 04-14-08 Location: NL, Canada	broccoli and cauliflower cheese casserole comes to mind. __________________ Long may your big jib draw! Lang 84D Longneck

07-29-2010, 12:19 PM	#12
Chuckwagonbbqco Full Fledged Farker Join Date: 10-19-07 Location: Oroville, CA	Vegetable sides when requested often show the catering customer's desire to have a side dish that is "vegetarian." I love vegetables wrapped in bacon, etc.--but when asked to cook a vegetable side dish I usually try to keep it "vegetarian." I love to smoke Potabella mushrooms with the stem knocked off and the cap stuffed with soy chorizo. Soy Chorizo replaces the meat---yet it is friendly to those that choose not to be carnivores. Soyrizo is a great product for flavor, and Frieda's Soy Chorizo is fantastic. I also grill asparagus and serve it with home made Hollandaise Sauce----to add a kick I make Mezcal Hollandaise ---replacing lemon juice in Hollandaise with Tequilla. A different salad can be a Jicama / Carrot salad---it is different and it is good. As a carnavore BBQ cook I used to scoff at vegetable dishes---but as a caterer I have been forced to be more open-minded.

07-29-2010, 02:16 PM	#13
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Hard to beat this: __________________ Peace and Smoke, BBS http://simplymarvelousbbq.com/store/ Custom rig by Santa Maria BBQ outfitters w/ Santa Maria grill and smoker; UDS x 2; Bubba Keg

07-29-2010, 10:02 PM	#14
Learnin Querve Full Fledged Farker Join Date: 04-25-09 Location: Des Moines, IA	A few questions...What's on the menu so far? Does the client want a vegetable side, or something to accommodate vegetarian guests? Have they expressed any preference of vegetable? If for vegetarian, can you use any dairy/cheese/eggs? How many servings? Will each plate get a serving, or will it be buffet service from a bowl or chafer? Do they prefer a raw or cooked side? Served hot or cold? How do you plan/prefer to cook it? Cook it on site? Precook and reheat on the smoker, or cook and hold in coolers or cambros for later service? Chris