OK. So I gotta make them a "WOW" dish. At first that didn't give me any problem, because I've got lot's of "WOW" dishes. Hey, that's what I do. That was right up until I read the directions/requirements/regulations/fine print. Yeah, reading is fundamental. It's gotta be "1-bite", basically an amuse-bouche. OK then, no big deal, I'm cool, I've done those. I had to shift gears. Whereas my first idea was a small thing, not everyone can do them in 1-bite. I don't expect to be auditioning in front of slobs. If you're gonna ask, my first choice was a "trio of sliders" (steak sammich, chx salad sammich and lobster-roll) w/ a "glob'o'salad" (cole slaw, potato salad, mac salad) to go with each one. Anyway ... that's out.
New plan. I make a really good "spring-roll". Really, I do, it's very good, Asian people have said so. My original roll has got lots of stuff. It's the size of a regular dinner egg-roll. I don't make it 1-bite size usually, but I've been working on it since Thursday and I think I've got it down. As long as I don't have to do it in front of them, because it just aint'e gonna happen in the 3-minutes they said I've got to plate. I'm prepping in a special pita way for this, making each and every part the exact same size. It will be large sushi size. I'm trying to get it to 5cm/2in long x 3cm/1in dia. I will cut it on the diagonal with one piece laying down and the other standing on end. I'm gonna serve it on a plate w/ two(2) sauces in a ying-yang design and a slice of grilled lemon. I hope it works.
** I forgot this. I don't have much dry-ice experience for something like this. I gotta get it +/- 1-hour from point A to point B; stand around for a while; have my food cold but not frozen. I could use some discussion here on this idea. TIA for the help.