Mac and cheese for 250 people. Out of my kitchen, seriously. Then transported to Downstream Casino Pavilion for a fundraising event for a local Girl Scout camp. Great cause, tons of people. Several apps, entrees, and desserts all caters by local cooks, mostly amateurs like me. Lance and I were so busy plating I didn't even have time to get a shot of the room. Learned a ton, might do it again. I don't like the time pressure for the masses thing, like catering and restaurant business is. I like to take my time, slow cooking, no pressure!
Thought I'd give it a go. Expensive, but pre-packaged fresh food, all clearly labeled and accompanied by a cool recipe card. Verdict: not for me. My cooking is better. I was usually cooking for one, and it's just too much food. It seemed like every meal was prepped the same, in a sautee pan. Snooze. And the amount of packaging was silly. I can see how it's great for my Dad, who is really focusing on being healthier but didn't cook regularly, and my brother who cooks for family of five. Here are some of the results:
Had to have a martini during prep. Notice recipe card, and tiny labeled plastic bottle of sauce. I'd never prepared bok choi. That was a plus.
Chicken Yakiniku.Chicken breast, bok choi, jasmine rice, cold carrot salad.
Modified Blue Apron meal. Smoky pork patty with garlic sauce, roasted broccoli and potatoes with piquillo pepper sauce, and mixed greens with feta, oil and vinegar.