[Sarada]

Hi, every one:

I just posted a message on the welcome site -- I'm a "newbie" here ("recovering" attorney turned Co-Owner/Partner of the first and only glatt Kosher business in the Berkshire Hills of Western MA; we opened our doors a little under a year ago), and have about a billion questions to ask y'alls!

Here's my first: has any one done an event with a carving station, and if so, how does this work? Can the meat be roasted in advance and reheated before being placed under the warming ,or would this completely dry it out? I always try to steer my clients toward dishes that can be made almost entirely in advance, and the thought of roasting the meat on site terrifies me -- what if it doesn't come out right, or takes longer to cook than planned? Also, at what point during the event do you put the meat under the warming lamps, and how warm does it stay? And what kind of meat do you normally prepare for carving (obviously, being a Kosher caterer, I'm somewhat limited in my options -- I can't do, or pork, or leg of anything (hindquarters of animals are VERY difficult to kasher), or filet mignon or triple tip)? Could I do a brisket in a sauce (which I COULD prepare in advance -- in fact, it usually tastes BETTER a few days later), or would this drip all over the place and look gross?

Any advice from those of you with a bit more experience under your belts would be much appreciated!

Best,

Dawn