Will Travel Anywhere!

Mid November Winners announced and final chefs chosen

Contracts sent must be signed and returned by November 28th

Individual insurance will be arranged

Final menus checklists and location details will be given

Purchasing float for all food and drink will be sent on presentation of budget.

December 10th Final confirmation and negotiation with prizewinners re times, menu etc

December 23rd. Final check with PCUK re: checklist, addresses of venues any further details and chef's
travel arrangements /plans PCUK will check with each recipient that all is OK

A menu suggestion for winners of Ocean Spray Chef for Christmas

Trays of Crostini Canapes

Served with Champagne

Tiger Prawns en Brochette flamed with Brandy


















Serves 4

Ingredients Sauce

8 tiger prawns(de-viened) - I can lobster bisque
½ onion chopped - 2 tbls butter
½ each red, yellow, green pepper - salt & pepper to taste
zest of 1 orange
1 tbls olive oil
5 cl Grand Marnier
4 wood skewers (soak in water first)

Skewer Preparation
Place prawns, onions & peppers onto the wet skewers. Place in shallow plate and marinate them in orange zest, olive oil & Grand Marnier over night in the fridge.

Sauce Preparation
Using a blender, blend some preheated lobster bisque (1 cup). Add the butter and the seasoning.
Hold warm till service.

To Serve
Grill the Brochettes on the BBQ.
Drizzle some lobster sauce on top.