March 2009
You can view Catering News, March 2009 in Portable Document Format (PDF  237 Kb).
Spring into March!
Sodexo Catering would like to present our Monthly Catering Newsletter with great tasting recipes, featured promotions and helpful tips to host a great event.
With our Catering Newsletter, we would like to share with you some of our seasonal favorites. Keep an eye out for new monthly promotions that will add some variation to our typical offerings!
Sodexo values your business and opinion. In an effort to serve you better, we want to know what you think! From here on out a survey will be emailed to your event contact within 24 hours of your event taking place. This is your opportunity to provide us with feedback on how your specific function went. It will also present you with an opportunity to express your likes and dislikes with your interaction with Sodexo Catering as a whole.
We'd like to thank everyone for adhering to inputting all catering requests through online. Hopefully the process has become user friendly to all as well. We of course welcome any input on making the process easier on all accounts.
Keith Botelho's previous email address has been eliminated. But not to worry, he can now be reached at catering@plymouth.edu. Please don't hesitate to contact us with any questions or to customize the menu for your next event. We look forward to serving you!
March's Featured Recipe
 Traditional Corned Beef and Cabbage
- 4 1/2 pounds corned beef brisket
- 5 black peppercorns
- 1/2 teaspoon garlic powder
- 1 onion, peeled and left whole
- 1 pinch salt
- 1 small head cabbage, cored and cut into wedges
- 6 large potatoes, quartered
- 4 large carrots, peeled and sliced
- 1/4 cup chopped fresh parsley
DIRECTIONS
- In a 6 quart Dutch oven, place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
- Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
- Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.
Seating Plan
A seating plan is important to avoid confusion or an awkward scramble to seats at the table. Your goal is to put guests together who are compatible and will enjoy each other's company. Here are few simple tips to follow:
When there is only one table set, the host and hostess usually sit at opposite ends or occasionally in the center of the table facing each other.
Additional seating considerations include: The highest ranking man generally sits to the right of the hostess. The wife of the highest ranking man or the highest ranking women sits to the right of the host. The second ranking man usually sits to the left of the hostess. Subsequent seating, after the above, should be arranged so that no two women or two men sit side by side.
As a general rule spouses are not to be seated side by side.
The ranks of guests attending formal state dinners or other similar events are usually determined by the President or highest ranking official of the host country.
Typically the President or highest ranking official would sit at the head of the table with the host or hostess to his or her left.
Try to seat guests in a manner that best encourages pleasant conversation. By appointing seating ahead of time you generally put your guests at ease since they know this is where the host would like them to be seated. As a rule of thumb, try not to have two guests from the same company seated together, as they may tend to monopolize the conversation.
Mind, Body, Soul
March is National Nutrition Month and the theme this year is "Eating Right". Nutrition Month is an annual, educational campaign that was created by the American Dietetics Association to promote the importance of making informed food choices, and developing sound eating and physical activity habits.
If you would like to take steps this month to learn more about "Eating Right", our on staff dietitian is available for free one on one consultations. Arianne Szymas RD, LD can be reached by phone at (603) 535-3186 or through e-mail at arszymas@plymouth.edu.
ATTENTION! Little Squam Meeting Room is being underused!
Need to have a meeting over lunch, but would like to get out of the office at the same time? Little Squam Meeting Room in Prospect Hall is the perfect choice! The room is available during breakfast, lunch and dinner hours and can accommodate up to 22 comfortably Book this space for your next luncheon meeting and receive free coffee for your group with any deli lunch order! Just mention this ad once you order has been made. Offer good now through the end of March!
March Menu Ideas
Hosting an meeting or event this month? Why not order from our featured March Menu?
COCOA BREAK $2.95 pp
- Irish Hot Cocoa
- Chocolate Mint Brownies
- Potato Candy
 IRISH LUNCH $10.95 pp
- Potato and Leek Soup
- Corned Beef Rueben Served on Pumpernickel Bread
- Kettle Cooked Potato Chips
- Irish Soda Bread Cookies
- Beverages
HEARTY MEAL $ 11.95 pp
- Irish Stout Beef Stew served in a Sourdough Bread Boule
- Irish Potato Salad
- Glazed Tea Cake
- Beverages
To place your order go to plymouth.edu/dining/catering/order/
Remember to fill out your catering request online!
By submitting your catering needs online and paying with your FOPAL number, you receive a savings of 10% during the regular academic year!
If you'd like to receive this newsletter via e-mail, please contact catering at catering@plymouth.edu
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