For the third consecutive year, The Catering Crew was asked to cater for the City of Compton, their Birthing a New Compton gospel concert on the 6th of September, 2008.

The Catering Crew was scheduled to cater to 1000 people but because of a high demand, catered more than 1200 altogether. As hectic as the event was it ran as smoothly as ever as The Catering Crew staff comprised of 20 hard workers and servers who assisted in preparing and getting all of the meals out. The city had volunteers who assisted our servers who went out into the seating areas to accomodate all the guests.

Our Menus
2008 Compton Gospel Concert

Concert Guest Menu
Salad:
House Salad
(Served with Assorted Dressings)

Main Entrée:
Southern Fried Chicken
Fried Catfish
(Served with a Lemon Caper Mayo Sauce)

Side Items:
Steamed Vegetable Bundle
Roasted Garlic Mashed Potatoes

Each table will be served a bread basket with the following:
Assorted Dinner Rolls
Honey Glazed Corn Bread

Dessert
Mini Pecan Tarts
Mini Coconut Lime Tarts
Lemon Bars
Peach Cobbler
Chocolate Cake

Refreshments
Water
Assorted Sodas

VIP Guest Menu
Appetizer:
Cocktail Shrimp

Salad:
House Salad
(Served with Assorted Dressings)

Main Entrée:
Southern Fried Chicken
Fried Catfish
(Served with a Lemon Caper Mayo Sauce)

Side Items:
Steamed Vegetable Bundle
Roasted Garlic Mashed Potatoes

Each table will be served a bread basket with the following:
Assorted Dinner Rolls
Honey Glazed Corn Bread

Dessert
Mini Pecan Tarts
Mini Coconut Lime Tarts
Lemon Bars
Peach Cobbler
Chocolate Cake
*Chocolate Fountain with assorted dipping items (200 people)

Refreshments
Water
Assorted Sodas
*Root Beer / Coke Float Station

VIP Guest Trailer Menu
(24 Rooms)

Fruit Basket
Assorted Fruits:
Apples, Grapes, Plums, Apricots and Bananas

Refreshments:
Bottled Water
Cranberry Juice
Orange Juice
Assorted Hot Teas
(Drinks will be ½ in the fridge and ½ at room temperature)

Ingredients:

• 2 POUNDS OF GROUND BEEF (20% – 22%) FAT
• 1 CUPS OF SEASONED (ITALIAN) BREAD CRUMBS
• 2 EGGS
• 3/4 CUPS OF GARLIC (BLENDED)
• 1 BUNCHES OF FRESH PARCELY (CHOPPED)
• 1 CUPS OF ROMANO CHEESE (GRATED)
• SALT AND PEPPER TO TASTE
• 2 CUPS OF EXTRA VIRGIN OLIVE OIL

Directions:

MIX ALL INGREDIENTS AND ROLL INTO 2 ½” BALLS AND DEEP FRY OR BAKE.

INGREDIENTS:

2 CUPS EXTRA VIRGIN OLIVE OIL
1 CUP WALNUTS OR PINE NUTS
½ POUND FRESH BASIL
1 CUP GRATED ROMANO CHEESE
2 TABLESPOONS CHOPPED GARLIC
2 TABLESPOONS SALT
½ TABLESPOON GROUND BLK. PEPPER

DIRECTIONS:

PUT ½ CUP OF OLIVE OIL IN BLENDER,
ADD ¼ OF THE BASIL LEAVES,
ADD ¼ OF THE WALNUTS, AND BLEND.
REPEAT UNTIL ALL THE OLIVE OIL, BASIL, AND WALNUTS ARE USED.
PUT INTO A CONTAINER, ADD ROMANO CHEESE, GARLIC, SALT AND BLACK PEPPER.
STIR UNTIL WELL MIXED.
REFRIGERATE.

6 heads garlic, split in half
6 tablespoon olive oil
4 pounds potatoes, peeled and diced
2 stick butter, cubed
1 to 1½ cups heavy cream
Salt and white pepper to taste

Preheat the oven to 450 degrees F. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

Servings:
Yield: 12 to 16 servings