Peter Callahan's Party Food Read online

  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

  ABCDEFGHIJKLMNOPQRSTUVWXYZ

  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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