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!