Tableside cooking is a great way to provide a more sophisticated cooking setting. People really appreciate the extra attention that you put into their food, and it makes them feel like the restaurant exists only for them because they have the opportunity to watch there food and only there food, food being made. Bananas Foster anyone? See recipe below from our dear friend Alton Brown.
Since you can’t use the same range that you use in your kitchen because A. It’s already being used in your kitchen, and B. What a pain that would be! The Cast Iron Heavy Duty Buffet Range from Cadco only weighs 8 lbs so it is extremely easy to navigate throughout your restaurant. You also don’t have to worry about picking it up when it is hot and burning yourself because a signal light will glow when the burner is hot. Since this Buffet Range is so compact, you can put it almost anywhere and you don’t have to worry about tight spaces between tables or extra storage space in your kitchen.
Bananas Foster Recipe
- 2 tablespoons unsalted butter
- 1/4 cup (1.75 ounces) dark brown sugar
- 1/4 teaspoon ground allspice
- 1/2 teaspoon freshly ground nutmeg
- 1 tablespoon banana liqueur
- 2 under ripe bananas, sliced in half lengthwise
- 1/4 cup dark rum
- 1/2 teaspoon finely grated orange zest
Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.