It was our pleasure to cater a private luncheon honoring Dr. Condolezza Rice this past week. Westmont College engaged our catering service to serve 100 guests at a private Montecito Estate.
The planning challenge was creating a menu and service plan to elegantly and quickly serve the guests in the span of one and one-half hours. The time line was like a Mission Impossible script. Guests arrived at 11:45 and we were packed up and headed back to the kitchen at 2:00.
The key was a menu that would work. I planned a salad and dessert that could be pre-set prior to guests being seated. We also pre-placed butter and house made Parkerhouse Rolls and sweet rolls. Servers offered ice spring water or ice tea. The main dish was a sous vide cooked prime top sirloin of beef with local vegetables, mashed potatoes and a pinot noir demi-glace sauce.
The sous vide method involves searing the individual steak, chilling them and sealing in plastic pouches. We then cook them in a water bath for one hour at 138 degrees F. They come out a perfect medium rare, piece after piece.
The setting was an elegant estate in Montecito. We served on the terrace with views to the ocean. The day was a picture perfect spring-like day.
Chef Michael Hutchings
Michael's Catering
Luncheon Menu for Dr. Condoleezza Rice
Avocado Terrine Salad
local farm lettuces, vinaigrette
Prime Top Sirloin Steak
Red wine daube sauce with winter vegetables
Tarta de Santiago
almond cake with fresh berries
Our Parkerhouse and Sweet Rolls and Butter
Vegetarian Option
Parmentier Napoleon
layering of potatoes and ratatouille
Coffee & Decafe, Teas, Ice Tea
Sparkling Water, Still Water
