 Restaurants doing offsite
I just subbed in for a friend that had a lunch offsite....
50 people in their office with $40pp food....
so 9apps...meatballs, pate in 3-4oz slices???!!!, med shrimp with cocktail sauce, eggplant in pastry shells, chicken herb roulade on crouton, salmon on toast, crab in pastry, ratatouille in puff.... Way too much for lunch.
Then a self serve salad with tomatoes, red onions, croutons and artichokes...viniagrette in a bowl where the spoon sunk every ten minutes
pasta station with RAW veg....marinara or alfredo over penne. Unreal....They loved it but I abhorred the raw veg, bleck penne...
Carving station with prime rib and dollar rolls...prime rib was incredible the rolls were pretty awful.
The chef sent the bartender with a copy of the bill and though they need revenue did not tell the contact person payment was to be made on reciept of services....CRAZY. There are major differences to cooking offsite than in a restaurant kitchen. Wanna name a few you've come across? |