Deb’s Birthday Dinner by Bizu Private Caterer

When I celebrated my birthday a couple of months ago I slaved over a few dishes to feed my friends. When my friend Deb celebrated her birthday she did the smart thing and had it catered by Bizu.

When you have a dinner party at home the host is usually busy running around and taking care of unexpected things. When you have your party catered you leave it to the capable wait staff to do the running around. And that’s why Deb had a good time enjoying her birthday dinner with friends and family.

cheese & chorizo platter from Santi’s

I loved the honey orange yogurt dressing of their salad. I never realized orange went so well with a salad with grapes, apples, almonds and celery. I must try to recreate it.

waldorf salad with honey orange yogurt dressing

The basil cream sauce was gooood! Great with the rice or mashed potatoes.

chicken fillet in basil cream sauce

cobbler fish with dill butter caper sauce

garlic mashed potatoes

The pasta was very al dente when it was just served. My friend who came late said it was very soft when she ate it. Nevertheless the sauce was excellent and NOT sweet.

linguine with mixed seafood

pilaf with chickpeas & sweet peas

The star of the buffet was the beef belly roasted for 10 hours. When I tried to make beef belly I only baked it for 3 hours since I was conscious of the internal temperature wanting it to come out medium rare.

10 hour US roast beef belly with mushrom sauce & horseradish cream

When I saw them cut the slab with barely a nudge I realized my error. You really have to bake the beef belly for a long time under a low temperature until it’s cooked well done and all the connective tissue has broken down and you’re left with beef so tender you won’t need a knife at all.

This is what I ate. I just got a little of the other food since I knew I would concentrate all my food consumption on the beef belly.

I didn’t even bother to put mushroom sauce. Just a touch of the horseradish cream and I was a happy camper. I didn’t bother trimming the small piece of fat on the beef.

This has to be the best piece of roast beef I’ve eaten all year. The beef bore little resemblance to traditional roast beef. Instead it looked more like braised short ribs since the beef literally fell apart into shreds with a little poking from my fork. It was very, very, very flavorful and the fat melted in my mouth tasting like the most decadent foie gras. After consuming this chunk of beef I quickly went back for a second round to find the whole slab of beef all gone. Thank goodness the chef calmed be done by saying there was another slab. Whew!!

I may just order a slab of 10 hour roast beef belly from Bizu for P3,900 for my family’s New Year’s Eve party instead of running my oven for 10 hours and not knowing what the results are.