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Embed code for: ROS - TASTING GD Exec Dinner_10.19.16
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Thursday, October 27, 2016
General Dynamics Executive Dinner Tasting
Corporate HQ- 2941 Fairview Park Drive,
Falls Church, VA
C: 202. 407.3472
Chef Amy Brandwein
C: 301. 335.9787
C: 202 550 5750
Table set up
Menu specific equipment
Canapes 1- Oyster forks, lemons from Amy, white platter.
PS: White Marbled Resin Platter / Chester Oyster Fork
Canapes 2 – Platter Slate Melamine Rectangle Black 7"x16"
PR: Platter Slate Melamine Rectangle Black 7”x16”
Canapes 3 – Platter Slate Melamine Round Black Large 12.75" & Occasions 10”square dark grey platter.
PR: Platter Slate Melamine Round Black Large 12.75"
Canapes 4 – Platter Slate Melamine Round White Large 12.75"
PR: Platter Slate Melamine Round White Large 12.75"
Canapes 5 – Platter Slate Melamine Round Black Large 12.75"
Canapes 6 – white china demi cup and Vienna silver demi spoon
PS: White China Demi Cup / Vienna Silver Demi Spoon
1st course – white oval coupe, fork, knife
PS: White Oval Coupe China
2nd course – rectangular pattern plate, fork, knife
PS: 10.75”x 8.5” Rectangular White Divided Plate
main – round chop plate- fork, knife, (spare steak knife)
PS: Gold Basketweave China / Laguiole Picasso Black Steak
dessert – oval white plate – dessert spoon and fork
PS: 12”x8.5” White Oval Coupe China Dinner Plate
White square bread and butter plates/ butter fork – type of plate TBD
Mink burst charger (13.5”)
White square coffee cups and saucer
Vanderbilt gold flatware (as many as needed above)
Amber goblet 14oz (water)
Gold salt and pepper shaker
8 votives (Gold)
White Square Coffee Cup
White Square Saucer
Gold Salt and Pepper Shaker
PR: Vanderbilt Flatware
PR: Amber Goblet
PR: Dyana Glasses
PR: Espresso Napkin
PR: Mink Burst Charger
Octopus and Pork Belly Piadini - should be made easier to pick up and eat. Also bite size. Suggestion to present already wrapped in oyster fork sitting on a lemon for presentation. Square tray (passed)
Smoked Salmon Robiola and Arugula Crepes - suggestion to serve smaller so they are bite size. Serve in rectangular black melamine slab.
Potato chip of burrata and Caviar - please make bite size (please send Pics of this dish)
Roasted fennel sausage and salsa verde - please make bite size (please send pics of this dish)
kale and Gruyere Frittata
please make bite size (please send pics of the dish)
Cauliflower Soup, Parmesan Gougers & Fried Shallot
Please send pic of how you normally serve it so that we can prepare the china accordingly.
Shiitake Faux Meatballs, Creamy Polenta, Basil Oil
Quadrucci of Lump Crabmeat, Lemon Butter, Parmigiano Reggiano
Serve in rectangular dish with color and micro greens.
Brined & Roasted Virginia Beef Short Rib, roasted Brussel Sprouts & Apple, Horseradish Sour Cream
no changes. We will bring steak knives incase this comes up at the tasting.
Cheesecake Cannoli & Winter fruits
Kitchen equipment needed:
4 butane burners
An oven to warm the sausage and short rib.
Amy to bring:
pots, pans & cutting boards, knives and utensils needed to prepare the dishes.
Oct 28 -General Setup & Show Timeline
** The tasting will only be 45- 50 minutes**
MESH to bring:
Bound look books, with comments space/venue layout
Old GD menu
Menus with spaces for notes.
08:00 Occasions/Catering Equipment arrives
08:00 Party rental Arrives
08:00 Wine arrives
08:00 Chef Amy arrives
08:00 Design Foundry arrives
(1) padded custom velvet tables
(6) brown leather cushion cane back chairs
8:30 AM Ociana arrives
(1) floral centerpiece
12:00 PM Tasting begins
1:00 PM End of Event
Vehicle load in/out map
Special instructions for entry
Park on the 2nd floor in the parking spots marked “visitor”, unless you have a large service vehicle that will need the loading dock.
The loading dock is located behind the parking garage, found by going to the right of the garage entrance.
Staff and freight elevators await you. Call MESH team upon arrival.
08:00 Chef Amy ar