Posts by shroomgirl

welcome Meryl.....cheftalk has a wealth of info.

turismo, You're in NYC, it's winter. So, profile your client (& guests).  Always good to have enough for vegheads to eat.   Depends on equipment, type of service (drop off, full service, plated, buffet,...

I hope this year brings you joy in doing what you love to do.

see about getting there earlier......

???? so pkmorgan what did you tell them?

where are you? I've loaned out my kitchen to a visiting pastry chef who wanted to make his niece's wedding cake. Your friend should be able to prep & cryovac ahead as well as plan a menu that needs little kitchen time.....and...

Awesome, that's the cherry on top!

thanks for sharing Ross, looks great!

Service fess in offsite catering are standard practice....18-20% covers shtuff delivery charges are either added into the cost of doing business or a nominal fee Tips in my mind are just that....optional.   It'd be good if...

chicken mirabella mashed potatoes or jasmine rice or potatoes au gratin with guyere green salad with lots of goodies on it.....ie craisins, pecans, hearts of palm, sugar snaps.....vinaigrette Veg...make it...