Posts by hollygspencer

i haven't actually priced it all out--will do that tommorow with my sales rep--guess that's important info. To answer other questions, no, not cooking together--just offering both the chicken and pork option cooked in the same kind of...

Yall were so helpful last time, i'm back for more discussion! Catering next week for 350, making a Balsamic Barbequed (Really slow cooked in a zesty Tomato sauce) Pork and Chicken. Chicken I just use boneless breasts cut up, but this...

thanks for everyone's input! here's what i finally did: I forgot to mention that these had to be locally raised TN free range chickens, so i couldn't buy my chicken from just anywhere :)after talking to my fry-guy--he said he'd be more...

no chance of me cooking it on site--it's defnitely going to be done by my local fry-guy before i leave for the event....the question is just whether to have him do it on Friday, or Saturday morning, and if transporting it, how to hold...

ok, smothering is not an option, southern fried chicken is the groom's favorite and that's what it's got to be, although will keep that in mind for the future. About picking it up hot that morning: I was mainly worried about food...

Our business was actually a coffeehouse and cafe first, and then became a caterer, so i know a bit about coffee. I would agree with the suggestions to find a local roaster if that's available--it would be great to build a relationship...

First time poster, long time reader. I'm catering an outdoor wedding for 175 next weekend, southern, family style, and my only worry is the fried chicken (a major special request on their part that i would have normally said...

Hi, first time poster, although long-time reader. Catering next Saturday, outdoor wedding reception for 175. The venue is about 1 hr away from me. The event is southern, family style, shrimp and grits, fried chicken, sweet potato...