Peter Callahan's Party Food
Page 17
sushi station
used hors d’oeuvre stick disposal
walking paella pan
warm buffet
wild mushroom buffet
Pretzel sandwich, mini Reuben
Pretzels, cinnamon-sugar
Printer
Printing, 3D, 64, 220
Q
Quinoa, lemon-scented
R
Rack of Lamb
Ratatouille
Ravigote
Ravioli. See Pasta
Raw bar boat
Raw bar, roaming
Reuben pretzel sandwich, mini
Rib Eye Steaks with Grilled Spring Onions
Rice, in Truffle Risotto Cakes
Rings, caviar (and variations)
Roaming raw bar
Roasted Red Pepper Sauce
Rolling pin
Ruler
Russian Dressing
S
Salads
about: secrets to perfection, serving seasonal, superfresh, locally grown ingredients
Caprese Salad
Green Papaya Salad
Lobster Salad
Salad of Baby Red Lettuce and Frisée with Sherry Vinaigrette
Salmon, in bagels and lox station
Salmon, smoked, wasabi macarons with
Salt-Baked Potatoes
Sandwiches and such
about: burgers and frites buffet
Mini Meatball Subs
Mini Reuben Pretzel Sandwich
Peking Duck Steamed Buns
Sassafras Soda
Sauces, dressings, and vinaigrettes
Bacon-Onion Marmalade
Basil Cream Sauce
Basil Oil
Béchamel Sauce
Caramelized Shallot and Lemon Vinaigrette
Chili Fish Sauce
Chive Butter
Creamy Lemon Butter Sauce
Drawn Butter
Herb Aioli
Lemon Dressing
Lemon-Ponzu Beurre Blanc
Lemon-Ponzu Beurre Blanc for
Marinara Sauce
My Three Favorite Sauces for Fish
Peach Vinaigrette
Peanut Sauce
Pesto
Ravigote
Roasted Red Pepper Sauce
Russian Dressing
Salsa Verde
Sherry Vinaigrette
Sour Cream and Chive Sauce
Spicy Cocktail Sauce
Tomato Confit
White Wine–Lemon Sauce
Sauces, sweet
Caramel Sauce
Chocolate Sauce
Pink Grapefruit Sauce
Whipped Cream
Sauerkraut, in Mini Reuben Pretzel Sandwich
Sauté pans
Scallops and Pearls
Scallop shells
Seared Crispy Halibut
Seared New York Strip
Seated multi-course dinners, about. See also Desserts; First courses; Main courses
Shallots. See Onions and other Alliums
Sherry Vinaigrette
Shortcake, strawberry
Shots, ice
Shrimp
about: on Bloody Mary bar
Grilled Shrimp on Sugarcane Skewers
Poached Giant Tiger Prawns
Side dishes
about: adding color/texture to plate
Corn Cakes
Couscous with Chickpeas, Olives, and Pomegranate
Frites (French fries)
Green Beans and Yellow Wax Beans
Salt-Baked Potatoes
Sieve, fine-mesh
Simple syrup recipes
Honey Simple Syrup
Jalapeño Simple Syrup
Simple Syrup
Skillets and sauté pans, 12, 13
Slushies
about: making cocktails
Cherry Slushie
Lemon-Basil Slushies
Snapper, whole fried
Snowballs, tray of
Sodas
about: custom-flavored
Cotton Candy Soda
Sassafras Soda
Sour Apple Soda
Soft-Boiled Eggs with Toast Soldiers
Sorbet, lemon-basil
Sorrel Soup
Soups
Potato Leek Soup with Sliced Truffle and Frizzled Leeks
Sorrel Soup
Wild Mushroom Soup
Sour Apple Soda
Sources
Sour Cream and Chive Sauce
Sourdough Crostini
Spaghetti with Eggplant Meatballs
Specialty drinks. See Drinks, specialty (with alcohol)
Spicy Cocktail Sauce
Spinach, sautéed
Spoon, slotted
Spritzer, lychee and lime
Squash, butternut, ravioli
Squash, in Ratatouille
Squeeze bottles
Sriracha-Lime Sauce
Stand mixer
Stations. See Presentation tips
Steamed Littleneck Clams
Sticks, hors d’oeuvre, disposing of
Strawberries. See Berries
Sushi station
Sweets. See Desserts; Hors d’oeuvres, sweet
T
Taco Night
about: overview of menu
Chile-Rubbed Pulled Chicken
Crispy Roasted Cod
Grilled Hanger Steak
Mexican Corn on the Cob
Tagine Spiced Chicken Breast
Tart pans, 13, 251
Tequila
about: margarita bar with
Classic Margarita
Jalapeño Margaritas
Texture, adding to plate
Thermometer, instant-read
3D printing, 64, 220
Toast
about: garnishes for
Avocado Toast
Soft-Boiled Eggs with Toast Soldiers
Sourdough Crostini
Tomatoes
Bloody Mary
Caprese Salad
Marinara Sauce
pizza with. See Pizzas
Tomato Broth
Tomato Confit
Tools and utensils for kitchen, 12, 251
Tower, artichoke mushroom
Tower, lobster
Towers, fruit
Trays and platters, 13, 251
Trees, hanging fruit from
Trio of Eggs
Truffles
about: source for
Fettuccine with Crispy Guanciale, White Truffle Butter, Thyme, and Pecorino
Potato Leek Soup with Sliced Truffle and Frizzled Leeks
Truffle Risotto Cakes
White Truffle Butter
V
Vegetables. See also specific vegetables
about: source for
breadth of, for crudité presentation
Lemon-Scented Quinoa
Ratatouille
Vegetarian and vegan dishes
about: always having options for, 2.1, 2.2, “silent” options, 2.1, 2.2, 2.2, 2.3
Artichoke Mushroom Tower
Butternut Squash Ravioli
Caprese Salad
Carrot Wellington (with eggs)
Ginger-Scented Roasted Cauliflower
Mini Milk Carton Milkshake (vegan option)
Ratatouille
Spaghetti with Eggplant Meatballs
Vietnamese Dinner
about: overview of menu
Chili Fish Sauce
Green Papaya Salad
Grilled Shrimp on Sugarcane Skewers
Lemongrass Ginger Chicken
Lychee and Lime Spritzer
Peanut Sauce
Pickled Carrots and Daikon Radish
Sriracha-Lime Sauce
Whole Fried Red Snapper
Vinaigrettes. See Sauces, dressings, and vinaigrettes
Vodka
Bloody Mary
Moscow Mule
Pomegranate and Blackberry Martini
W
Waffles, cinnamon raisin
Walking paella pan
Warm buffet presentation
Wasabi Macarons with Smoked Salmon
Whipped Cream
Whiskey, Fireball carts and
Whiskey, in Fireball Cocktail
White Wine–Lemon Sauce
Whole Fried Red Snapper
Wild mushroom buffet
Wild Mushroom Soup
Wine stand
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PETER CALLAHAN is the owner of the New York City–based Peter Callahan Catering. Since 1985, he has created food for Vera Wang, Kate Spade, J.P. Morgan, Tory Burch, Tony Bennett, and Al Gore, among others. He is a contributing editor for Martha Stewart Weddings and one of her inner-circle caterers. He is also the author of Bite by Bite.
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