I worked with an established celebrity chef, who did the same thing...
He used the pilot trick. Full stockpot, 24 hours til he came the next afternoon.
Didn't freak me out but I didn't exactly agree with it either.
Kuan is spot on, you'll lose your fanny for 25 with that menu unless you charge a minimum based on that menu, which to me
Would be say, 60 people. If not, for 25 I'd do one choice of main, tatoes are fine, paella seems too much work for...
As a Chef, you can certainly focus on a certain dish that sort of "speaks to you",one you like and connect
with, and endeavor to adjust it, tweak it, and perfect it, to the point where it is unlike anyone...
Everything's adaptable to your needs, nothing wrong with a dish that is "based on"
coq au vin. But you do need to use a robust wine with some true flavour. And if
you want to use more tender chicken then the recipe was originally...
Its supposed to be delicious, a blend of many flavours, not just wine.
When u say tasted like a bottle of wine, do you mean
alcoholic? How long did the wine cook and what kinda wine did u use? Maybe u just don't
like that wine?