Brief Interlude (Chuckle for the day)

Cooking and Catering is a very physical occupation. 

What if it was a spectator sport, and fans reacted the way rugby or football fans do?

Behind the Scenes 21st Birthday Party: Preparation

PartyPerfect was asked to plan and deliver a Mega  21st Birthday Event for 250-300 people at the Lindale Auditorium in Paraparaumu last Saturday. This event was some months in planning and organising.

Jeanine and Angelique planned the decor, setting and food service, drew in assistance from many able bodied assistants to put together this event.

 This included Chefs Jeanine and Tai Jensen and their PartyPerfect Catering and Front of House Service Team, David and his Team from The Cafe at Lindale, and Technical and Construction adviser Glenn Charlett. Sheree was a new member to the team, ably assisting in the theming department

A Marquee was erected for the food and bar service, which was provided by the reliable team of Kirsty and Raoul. Music, sound and entertainment was arranged by the client in this case, but lighting and co-ordination was still left to the PartyPerfect Team

While we often show some behind the scenes pictures of the kitchen staff, the support and creative staff don't always get enough credit for their efforts.

Today's blog post wishes to highlight some of their input.

The end product is already featured on PartyPerfect's Facebook page, and will be blogged tomorrow or the day after.

Party Favours for 200+ guests: 

Hand-made chocolate, boxes had to be obtained, constructed, 

filled by hand, and then wrapped in stain bows

Hand-wrapping the  chocolate boxes with satin bows

Table settings and hall decoration once the awnings had been suspended and draped, the marquee erected and lighting installed

The 65kg free-range pig arrives from our supplier

The pig is placed on the roaster, only to find that it won't fit! 

A 65kg pig is a pretty big pig. 

The front and hind legs had to be trimmed to allow the roaster to close!

But wait, there's more

2 whole legs of pork are added to the roaster, seasoning is applied, the roaster lit, and the cooking and basting process commences

After an hour or two the pig is starting to get some colour, the skin is becoming sealed, and the crackling begins to brown. The pig is turned for the first time.

The roaster is now turned down, and the cooking process continued for a further 4-5 hours

The arrival cocktail glasses are set out by Megan in the foyer

A welcome message is written for the guest of honour

 The bar staff prepare the welcome cocktails: 

Blue curacao today 

The stage lighting is checked for a last time

Final checks on the timeline: 

Angelique conferring with the Masters of Ceremony (3 in this case)

Sound check by the DJ. 

Some lovely Island music enthuses our Chef Fa'afatai (Tai) Jensen to do an impromptu Samoan Island dance

Glasses are lined up, the bubbly corks popped, ready for celebration!

The PartyPerfect front of house team  with some reinforcement from "The Cafe" at Lindale, ready to serve the main course, after the Entree's had been served at the table. By now the party is rocking!

Tai gets cracking on carving that beautiful roast leg of pork

Desserts come out next. Individual pot-trifles with ice-cream were the order.

Maddie sets out 200 spoons...

Official Photograph of the PM enjoying PartyPerfect fare

Here is the official photograph of the Prime Minister of New Zealand, the Hon. John Key, enjoying PartyPerfect's fare during his visit to Kapiti

PartyPerfect Cooks for the PM of NZ

A PartyPerfect Day:

A PartyPerfect Meal and PartyPerfect Table Service

for The Hon. John Keys, Prime Minister of New Zealand

10 October 2012

                                      

Interior of the Milk Station with the PM near the white pillars

Venue: The Old Milk Station, Otaki

The Tuscan Style development of the Old Milk Station in Otaki

Menu (Chef's brief was to use only local produce )

Marinated zucchini with La Casa Romana sheep’s milk feta cheese 

served on porcelain spoons

Harrington chorizo on Kapiti Artisan Bakehouse bread topped with 

Genoese tomato pesto

Kapiti Artisan Bakehouse bread with extra virgin olive oil and balsamic vinegar

Thinly sliced Kowhai Grove (Fielding) ostrich eye fillet 

Cherry and Sherry Dressing and Parsnip Puree

Papardelle with Turks Corn fed chicken

Elephant beans, artichoke hearts, olives, capers and roast capsicum


PartyPerfect Cassata

PartyPerfect Zabaglione

KapiTea Coastal Breakfast blend

Streetwise Filter Coffee

The PartyPerfect Brigade in Action

Table service with Maddie and Maddie 

Upper level

A well oiled machine!

Lower level

The PM posing for photos (the closest our (unofficial) photographer got)

Vicky and the Balcony

Elegant Dining: Could have been in Italy!

Norbert and Vicky serving the PMs table

Jeanine starting on dessert

Tai slicing the Cassata

This one's for the PM!

Connor and Tyler

The Unique Milk Bottle Chandelier

Cooking for the Prime Minister of New Zealand

Cooking for the Prime Minister of New Zealand

How cool is that?

We consider it an honour to deliver professional services to ANY individual or group, no matter what their social standing of political affiliation: 

Man in the street or high profile individual or group. 

Dog trainers last week, politicians this week. All in a day's work! 

Our professional and business life is strictly professional and apolitical. 

If you don't have anything good to say, don't write comments. We'll just delete it anyhow.

Check back tomorrow to see what Chef Jeanine served

Christmas bookings fillin' up fast

Christmas and end-of-year party bookings are filling up fast!

Ring now if you haven't made your booking yet

Chef to rescue and mega party

Thanks to Vista Del Sol, who is making use of our 

Chef-to-the-rescue service today for a function over lunch. 

Meeting with client later today to finalise arrangements for a 

Mega-Party for 300 guests 

in a few weeks' time!