http://community.webshots.com/album/549823041AxaPVK
Here are some pictures of the catering job.
Notices in some of the pictures there is a small glass bowl with PrisonChef's Mustard Sauce we were tasting the pulled pork and man!!! was it good with the Mustard sauce!!!!
It was a success, even in the rain we still pulled it off!! I did announce it was my last job because of logistics and it just wears me out. I have a long writeup, but sisn't know if anyone would want to read it.
Here's some information on the event.
Hey guys -
Approximate timing for Saturday night is...
8:00 - Show starts (Act I)
9:00 - Intermission
9:15 - Act II starts
9:45 - Show over
9:45 is the earliest serving time we should plan for. Tonight they have their first live audience, so laughter/audience response could add 5-10 minutes to the show. Plus if they don't start right at 8:00, that could affect things also.
Note that we do not have much time between the end of the intermission and the show being over - only 30 minutes! That is probably the shortest time we have ever had to work with. So we really need to move when the intermission ends.
Our menu:
Meatballs in Wild Mushroom sauce
Italian Sausage with Onions and Peppers
Smoked Pulled Pork
Green Beans with Shallots and Sun Dried Tomatoes
Coleslaw
Baked Beans
Penne with Pesto
Labels for the sauces:
Cattleman's Smoky BBQ sauce
Prison Chef's Mustard BBQ sauce
dan
Original Post