My buddy and I have been cooking together for the last few years. We do it for fun, and we are both passionate about food. We've done everything from sushi to slow roasted whole pig. So I suggested we use our talents and enthusiasm to create a "gourmet" meal that would be for donation plates.
We know we are going to have to do tickets, and I was thinking that I'll print tickets with a selection form so that the purchaser can specify their choices and we can plan accordingly. That will also give us a number so when we go to serve, there won't be any confusion over who gets what, we can seat according to their number.
Has anyone else done something like this? Any sage advice? I'm freakish over food sanitation and I know how to handle mis en place. I think I'll be ok as far as menu planning and execution goes, but if you know of any gotchas I'd be glad to hear.
I'm extremely excited about the possibility of finally doing a professional cooking gig while also helping the kids at the church. If it's successful we will do it quarterly!