Recipe: Cookbook - Recipes from How to Start a Home-Based Catering Business, 5th Edition by Denise Vivaldo

1. Chardonnay Poached Salmon with Dill Remoulade (serves 25)
Serve the remoulade in individual ramekins or place in a pastry bag and pipe onto each fillet. Remoulade can be made one day in advance.

2. Chicken Breasts in Wild Mushroom Sauce (serves 50)
You can saute the chicken, let it cool down, cover with plastic wrap, then refrigerate it the day before your event. If you are using a household-size oven, use four 9x13-inch sheet pans, also called half-sheet pans.

3. Crispy Potato Pancakes (makes 100)
These can be made one day ahead. Bring to room temperature and place on sheet pans. Bake at 325 degrees until hot and crisp.

Recipes from:
How to Start a Home-Based Catering Business, 5th Edition by Denise Vivaldo
Learn all about defining your market niche, selling yourself as a pro, establishing your daily schedule, pricing your services, organizing parties with ease, honing your food presentation skills, avoiding the 10 most common home-based mistakes and much more. (7 x 10', 224 pages, profit-and-loss worksheet, equipment checklist, master party checklist, sample catering contracts, sample menu themes, budget worksheet, business deductions).

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