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Posts by KITCHENcatering

Hi Everyone! Two questions--doing a brunch wedding next weekend that grew from 85 to 200 guests!  Need a little guidance without having to spend all my time experimenting!   1.  Doing a Maple Glazed Thick Cut Bacon--what is the best way to heat and hold this--planning on doing it in the convection oven, but need to know about transporting it so it doesn't get too chewy.  No kitchen on site, outdoor venue, 1 hour away.     2.  Doing Shrimp and grits appetizer...
I have several great stuffed mushroom recipes, and for some reason they are always requested, but I need some help on transporting them.  Any suggestions when they will have to travel for an hour and be served at facility with no kitchen? Maybe a recipe that would lend itself to a raw mushroom with a hot stuffing that I could stuff on-site?  Or am I just missing some great catering secret of how to transport them without becoming slimy. Thanks in advance! Holly
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