Best Western

Governors party  Oct/ 30th  sunday

Paneer Tikka  tava
Sauteed tandoori paneer in a Tandoori Masala
Served w/ grilled red peppers on a Tava,
Attendant required

Khati roll
veggie or non veggie w/ chicken
Sautéed paratha stuffed w/ spicy veggies,  chutney or  shredded Tandoori chicken
Biryani made to Order
Flavored Saffron rice sautéed w/ either veggie or non veggie Briyani Masala mix & w/  fresh herbs & spiced according to taste garnish w/ cilantro & chopped tomatoes  served w/ a  { Raita }
Attendant required
Tandoori fresh Salmon
w/ infused chutneys
Dessert
Falooda
in a chocolate tulip flower
 Dosa station
& move one station out   this raechel favorite station
 I am basing the price on 4 stations & a creative dessert

OPENING RECEPTION

@ UNIVERSAL STUDIOS
Station 1
CHAAT CORNER veggie
Panni puri
Aloo tikki w/ chole
Bhel /Paapdi chaat
Samossa
Dhai bhalla
A COMPLETE CONDIMENTS  DISPLAY
3 ATTENDANTS REQUIRED
Chef desmond to produce all equipments for display of food (7  ” plates, napkins, forks  soup cups or  bowls Produced by universal)

Station 2

Indian Chinese station   veggies
Gobi manuchurian ( rect )
action station   attendant required
 Indian fried riceRect
Spring rolls w/ chutney & sauces
( heat lamp )
( 7  ” plates, napkins, forks  soup cups or  bowls Chef Milan I need 2 rechauds & 6 bowls lg  6 small sauce Produced by universal }

Station 3

Tandoori Kebab stations 
Chicken Malai    & CHICKEN TIKKA
SERVED ON A TAVA  W/
ONIONS & PEPPERS & CHERRY TOMATOES

COCONUT SHRIMP TIKKA tava  & rechaud
Fish tikka  griddle
( salmon or white fish Availability for the day ) DONE ON A TAVA 
w/ mint  cilantro sauce & GARLIC CHILI SAUCE
Attendant required

Station 4

DUM VEGGIE BRIYANI SPICY brazier
Raita bowl
Paneer tikka tava  & sterno
Pickle
served on tomatoes onions peppers
attendants

Dessert STATION

 SHRIKAND  W/ BERRIES & FRUIT
FRIED JALEBIES MADE TO ORDER
 W/ RABDI
Chef Desmond to provide cooking equipment
(7  ” plates, napkins, forks   or  bowls Provided  by universal )  Attendant
Masala chai  
coffee tureen   universal to provide
place on bev station

Gaylord menus
BREAKFAST MENUES x 2  buffets  app  300 / 350 people
Monday oct 31st    morning   7 am   – 8 am
PANEER BURJI rect
BATATA BAJI rect
COCONUT CHUTNEY bowl
POORIES  heat lamp
MASALA CHAI coffee urn

 Monday oct 31st   halls A—E
LUNCHEON BUFFETS     x 4   buffets
1 pm –2.30 pm
INDIAN MENU
RAITA, PICKLES, bowls
PAPAD  basket
CHICKEN bhuna  MASALA  rect
Pav Baji tava
w/ toppings
(bread to be put in basket}
PANEER PASANDA rect
Baigan aloo  MASALA round
JEERA RICE  rect
Toor DHAL  Tadka fry round
DESSERTS – ON AMERICAN DESERT TABLE
Rice Kheer , kala kand  barfi   carrot halwa

 Nov  1st florida  hall   F

Breakfast  MENU  x2   

Batata Poha                  (rect}

IDLI         {Steamer basket  }

MEDU VADA    ( Rect }

 SAMBAR                    soup tureen

W/ COCONUT CHUTNEY  ( bowl)

Masala chai             {coffee urn }

Nov 1st   florida hall   F
LUNCHEON MENU    x 4 buffets
Vada  Pav rect w/ chutney bowl
Vagetable kadai rect
Malai kofta rect
Palaak Paneer round
Jeera rice rect
Chole Aloo Masala round
Tandoori Chicken rect
Mixed  Naans & pooris  
Pickle papad   chilis & onions
Assortments of Desserts  to be put around @ the Station
Mohan thal, looki halwa, carrot halwa w/ ice cream

Nov 2nd
Breakfast  menu
Florida hall F
 Menu
Uppma rect
Ussal  soup turrien
Aloo paratha rect
Masala chai coffee urn

Nov 2nd
Hall A – E Buffet
Lunch menu
Corn red peppers  jalfrezi       {rect }
Okra Masala       {round }
Dum aloo w gravy                 {Rect}
Cabbage foogath                  [round }
Kashmiri pillau             {rect}
Undiyo                     (  rect )
Butter chicken             { round }
Chapatti    { basket }
Pickle onion chillis lemons

  Dessert
Fruit custard ,    gulab jamuns
Jalebi

Plated Dinner

MENU  PLATED LUNCH  FOR 800 PEOPLE
1st course
Spiced Pumpkin soup
Topped w/ toasted croutons & almonds 
2nd course    plated  
veggie Pullao
Aloo Gobi muttar shaak
Kaju karela
veggie cutlets
Tomato filled Baigan  Bartha
pickle,     paapad
rotti & naan in a basket
Dessert
garnished w/ FRIED CHILI
chana  Dhal tadka  served in cup
a plated venetian dessert of
assortment of bengali sweets w/   madka / rajbog in the middle

Governor’s Recep. 24.95 incl of chocolate shell for 50 people =$1247.50
Reception / Universal Studios     $21.00 x 800 ppl.   = $16800.00
Breakfast price for 300 people is $9.00   = $2700.00×2= $5400.00
ALL LUNCHEONS @18.00 per person for 800 people( 18X800X3= $43200.00
DINNER PRICE @  21 00   per person X 600 people   = $12600.00
Fifteen Attendants at $100 per attendant    ===  $1500.00  approx
for all days & stations
Logistics,  delivery & setup: flat $2000.00 for all 3 places   $2000.00
Sub  total        $      82747.50
Tax 7%   $    5792.33
Grand total     $  88539.83
 This includes refrigerated truck transporting food
The exact # of  attendants & stations will be  finalized after the logistics  of all functions are determined(Especially w/Universal Studios)
I estimate  15 attendants for all stations ( x 3 days)
If you have a tax exempt form then please send it to me and we will make the adjustment in the billing.
I have to be on top of my game to partner w/ chef Steve Jayson & Milan
They are w/ Universal  Studios
Please be aware he may not accept this menu . The last major function I did w/ him, I had a tremendous amount of logistics to do because of the layout of the studios.  (The function was   HCL)
I will enclose that menu    just to browse @
Thank you & GOD BLESS
CHEF Desmond  C.E.C.

Now as to the Gaylord
I am a registered vendor & have all the documents signed & turned in to the Resort  as of today
I am aware of the complicity of the function that is why I was proactive w/
Jennifer into finding the menus
I have a certified commissary near by
A  refrigerated truck ,
I am  certified Ex. chef,
Last mth I won the ‘cutting edge award #31 ” by the “ American culinary federation for my workshop on Indian food to the chefs of  U.S.A. @ the national convention
& last of a professional team of chefs to work w/

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