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This new third edition has been completely revised and updated to include the latest industry trends and real-life examples. Whether you are just starting out, growing your operation, or working to maintain standards of excellence in an already-successful off-premise catering business, Off-Premise Catering Management, Third Edition is the only guide you'll need. Chris Thomas has been a writer for more than 30 years, specializing in food and wine topics. A former restaurant critic, she is the coauthor of 15 books, including The Bar and Beverage Book and Design and Equipment for Restaurants and Foodservice.

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Off-Premise Catering Management, 3rd Edition

Shop Textbooks. Add to Wishlist. Another version of the reduced course adaptation is found in the menu served to Queen Victoria at Windsor Castle, England, on December 17, , seen in Figure 1. European menu presentation continued to influence the United States. Early written records of naturalists and explorers such as John Bartram and George Catlin provide a fascinating glimpse of the use of food in ceremonies in Native American societies.

A ceremonial feast called a potlatch was held by tribes in the American Northwest to mark important occasions such as a marriage or the succession to a chieftainship. The rules of potlatch required the host to provide, as a sign of conspicuous wealth, the best-quality foods available in quantities too great to be eaten by the number of invited guests.

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He was also expected to give away a fortune in gifts. The last contained a quantity of pem-i-can and marrow-fat; and one of the former held a fine brace of buffalo ribs, delightfully roasted; and the other was filled with a kind of paste or pudding, made of the flour of the pomme blanche, as the French call it, a delicious turnip of the prairie, finely flavored with the buffalo berries which are. The menu pattern for formal meals, as shown in Figure 1. General Nathaniel Greene wrote to General James Varnum of his visit to Philadelphia in Luxury and dissipation is everywhere prevalent.

When I was in Boston last Summer I thought luxury very predominant there: but they were no more to compare with than now prevailing in Philadelphia, than an Infant Babe to a full grown Man. I dined at one table where there was a hundred and Sixty dishes: and at several others not far behind. In the South during the same period, a dinner at Shirley Hall plantation in Virginia was described: His service is all of silver and you drink your porter out of silver goblets.

The finest Virginia hams, and the saddle of mutton, Turkey, then canvas back duck, beef, oysters. Then comes the sparkling champagne, after that dessert, plum pudding, tarts, ice cream, peaches preserved in Brandy. The variety of Native American. Although heavy in the dessert section, the influence of the three-course menu is still evident in the presence of the relish course and the fruits and nuts in the dessert course.

The format for meals followed the three-course menu pattern popular at the time in Europe. This elaborate setting was repeated for each course. The third course, not listed here, was offered after the tablecloth was removed. Decanters of port, cheeses, nuts, and fruit were placed on the table. Menus from the period indicate the diversity and availability of food products in the mid-Atlantic region as well as Washingtons eagerness to present them to his guests.

The food served at the Presidents table from to the end of Washingtons second term in indicates the new nations dependence on the land. Game fowl, meats, plantation-grown fruits and vegetables, fish from local rivers or the Atlantic reveal the abundance of the land.


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Spliced through the menus are the remnants of Washingtons English heritagepuddings, cream trifles, a taste for port and wine. Key to First Course 1. Following his years as minister plenipotentiary to the court of Louis XVI, Jefferson imported many of the traditions, foods, and wines of the European table to his Virginia home, Monticello.

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As president of the United States, Jefferson established a pattern of elegant banquets featuring French cuisine and the best available wines. Never before had such dinners been given in the Presidents house, nor such a variety of the finest and most costly wines. In his entertainments, republican simplicity was united with epicurean delicacy; while the absence of splendor, ornament, and profusion was more than compensated by the neatness, order, and elegant simplicity that pervaded the whole establishment.

The banqueting style Jefferson brought to America was termed cuisine bourgeois, a simplification of the heavy, three-course meals held over from the Middle Ages and used in Europe through the eighteenth century see Figure 1. Similar to the twentieth-century modifications to French cuisine, known as novelle cuisine, these changes were a reaction to the rich stocks, sauces, and theatrical pices montes of the eighteenth century.


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This cuisine appealed to Jeffersons preference for simple elegance. Jeffersons contributions to American cuisine included ice cream, vanilla, pasta, and tomatoes. Vanilla flavoring was a new ingredient for American cookery, appearing in the recipe for vanilla ice cream written by Jefferson himself. Pasta appears in Jeffersons notes as macaroni, now known as tubular pasta. Further investigation shows, however, that he was actually referring to the pasta cut known as spaghetti.

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The tomato, meanwhile, had been taken from Central America and popularized in Southern Europe. Jefferson brought the fruit and its seeds back to Monticello for cultivation. Jeffersons fascination with French cuisine extended to the equipment used to prepare and serve it, and he purchased in Paris a large quantity of cookware and bakeware. On his return to Monticello from France, the following inventory was added to the plantation books: silver service pewterware dishes for hors doeuvre porcelain cups saucers plates soup tureens and bowls.

The following describes a levee, or reception, held in Gentlemen and ladies both attend, arrive about eight and leave about ten. The company is treated with coffee, tea and a variety of cakes, jellies, icecream, and white and red wine, mixed and unmixed, and sometimes other cordials and liquors, and frequently with West Indian fruit; all of which are carried about the rooms amongst the guests, upon large trays by servants dressed in livery. A gala ball held in the White House in , near the end of Tylers presidency, featured:. The atmosphere radiated luxury and extravagance.

The evening was a huge success and much talked of for years to come. There were many parties given during the holiday season for Washington officialdom. Always the tables were laden with substantial and var-. Roast ham, a saddle of venison or some other heavy roast, roast wild ducks, or other poultry was in evidence.

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Enormous supplies of homemade cakes and puddings were on hand. Punch, madeira, and the ubiquitous champagne were ready. Such galas usually began around eight oclock and ended at eleven. At the beginning of the twentieth century, the formal seven-course French menu in Figure 1. Blue Point Oysters. In , President Grant served the menu in Figure 1. Rutherford Hayes. A combination of American foods served in the classical French dinner format, accompanied by the appropriate wines for each course, this menu embodies the marriage of American cuisine and traditional French dining customs.

In marked contrast to this simple meal is the highly formal French menu in Figure 1. Her personal interest in the quality and style of cuisine and service for White House functions changed the patterns followed in previous presidencies. Kennedy, like Jefferson, dramatically changed the menu format, reducing the number of courses.

The emphasis on simple elegance that marked Jeffersons banqueting style came full circle years later with Jacqueline Kennedys effort to imbue the White House with a similar style. This change reflected contemporary dining trends and reduced the overall dining time, allowing more time for the evening entertainments that became a hallmark of the Kennedy presidency, as seen in Figure 1.

Bush, Clinton, and George W. Bush have all brought their particular influences to the format of White House dining, from barbecues to clambakes to formal state dinners.

It was Jacqueline Kennedy, however, who made the greatest mark on the traditions of White House dining in the twentieth century. Summary , Modern banqueting has its roots in the traditions of the Greeks and Romans. The Greeks introduced the hors doeuvre course, to which the Romans added up to 20 courses as they furthered the development of the banquet feast.

From this elaborate format evolved the three-course medieval menu, which presented as many as 25 menu items with each course. The menu format revisions of the late-eighteenth and nineteenth centuries transformed the three primary courses with multiple dishes into a series of nine courses, each featuring an individual menu item.

These revisions were incorporated into menus throughout Europe and America in a variety of formats. The history of American banqueting begins with the feasts of the Native Americans. The menu formats of early colonial American banquets were primarily influenced by England. French cuisine and menu formats initially threaded their way to the colonies via English recipes and customs. The emigration of French royalists during the French Revolution accelerated the assimilation of both French cuisine and menus with American banqueting customs.

Thomas Jefferson greatly aided the development of American banqueting during his years in the White House. His simplification of the menu and emphasis on wines were major elements in the development of a style of banqueting that prevailed over the next years of White House functions. During the presidency of John Kennedy, banquets were enhanced by the contributions of Jacqueline Kennedy.

Like Jefferson, Mrs.

Kennedy preferred menus of simple elegance that concentrated on a high quality of food and service. The records tracing the development of the banquet menu throughout the centuries provide a rich and exciting chronicle of food items, recipes, and traditions. Many of these food items and recipes endure in our contemporary food customs.

Endnotes , 1. Apicius, Cookery and Dining in Imperial Rome. Brillat-Savarin, Jean Anthelme. The Physiology of Taste.

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Edited by M. San Francisco: North Point Press, , pp.

Sass, Lorna J. To The Kings Taste. New York: Metropolitan Museum of Art, , pp. New York: Metropolitan Museum of Art, , p.