Chef Richard and Chef Katie

Skinny Beet Catering: WGBH Holiday Party

In At Work, Catering on December 6, 2011 at 2:34 pm

Warm Vichysoisse with Crisped Pancetta Crumbles and Fresh Chives

Last week we had the pleasure of preparing a dish for the WBGH member holiday event. Held at the WGBH public broadcasting studios, the theme of the event was Then and Now: 100 Years of Holiday Food and Drink. With that in mind, we hit the internet to see what was popular in the US during 1911, and then see what sort of “Skinny Beet” twist we put on it. As it turns out, we learned that Vichysoisse, a chilled potato-leek soup, was all the rage in those days. With such a large crowd that we anticipated (100-150 guests) we thought that this would be the perfect thing to serve.

Can you find the Skinny Beet?

Because the task was to put a modern spin on a classic of that time, we added crisped pancetta chips, fresh chives and we also served the soup warm, something that seemed to be a better choice for a chilly evening. Utilizing crockpots to keep our soup warm, we had fun ladling it up to hungry guests. Here’s some pictures we snapped from the event:

Richard giving the soup a good stir

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