As it turned out, the brushcetta turned out good. We piled the toasts on silver trays and served the tomato 'goo' in trifle bowls. Turned out well, as well as the rest of the catered food.
In a past life I worked in a high-end event venue where we passed lots of hors d'oeuvres. It was so much fun working with staff, owners and guests, doing behind the scene stuff. What was hard on me was the kitchen heat and my knees from standing and climbing stairs. I admire all you guys for all the hard work and the toll it takes on you.
Now I really enjoy reading all your stories.
thanks,
H. |