hey all! I'm doing my first wing fest this year for an average of 1800 people, rain or shine (hopefully shine) and was wondering if anyone had any pointers or tips that have done something like this before.. I'm doing four sauces...
devils sweat
suicidal tendencies
garlic honey bbq
kicken garlic parm
I do all my sauces from scratch and am very proud of all of them so I'm not worried about that. every dozen will have about 2oz of sauce tossed with them so I figure 2 1/2 gallons should do well maybe 3.
the blast takes place for 3 saturdays straight and we're the second saturday (this saturday). I went last saturday to see what I was getting myself into and it looks insane..I'm really excited for it but it's becoming overwhelming to figure all this stuff out (part of bein a chef, right?
)
but yes, any advice would be greatly appreciated or stories of anything similar.
thanks guys, appreciate it.