Friday was a big day for us, our 100-plus guest catering event. We had planned it carefully but it was now time to execute the plan. I’ll call this post the “pregame show” because I didn’t really capture the event itself very well. I will share photos of that, though.
Below: Unloading our massive order from Central Market.
Below: Student chef Mel who was our student committee leader for the kitchen, addressing the team.
Below: Tiny pies with fig garnish.
Below: A pre-show meeting, just one hour or so before service.
Below: Tiny pies and little cuatros leches in production.
Below: Chef David McIntyre, director of the forthcoming Portland branch of The Natural Epicurean, chops peaches alongside the students.
Below: Me, cutting perfect little watermelon cubes.
Below: My basil-lime gelee.
Below: After driving to San Marcos and back to get a grill, I went with Mel to get two robots for the event. Actually, they are air conditioners, not robots. Sorry.
Below: Mel working with The Smoking Gun to flavor one of our ingredients.
Below: The front-of-house team puts the finishing touches on the main event space.
Below: Chip and Rebecca prep for some outstanding grilled veggie flatbreads.
Below: Kim with my watermelon basil bites. One of the only photos I took during the event. There will be photos posted on Facebook on the school’s official page soon.
Below: Each of us had a portrait posted with information about our interests and background.
Below: We were all tired after the event. Some more tired than others. It was a real success, for sure, and I had a ton of fun. Photos coming soon, I promise!