Well yesterday was a long day. I actually peeled the 36 boiled eggs at midnight Sunday then slept a few hours. I got up at 5:50 so that I could pack up car, run and get ice as well as bagels. Cion arrived promptly at 8:30 and we actually left early. We made a stop off at Super Target for an extra puff pastry and arrived at the destination at 9:30.
The first thing we did was unload the car and set the table. I have a habit of labeling all the serving plates with the name of the dish that will go in them. This way as we go along we know what we need to make and what is left. We started with the delived eggs and assembling the bries. We quickly noticed that refrigerator space was sparse. Not sure how to over come this in the future. Anyways, moved onto assembling veggie tray and cheese tray. We started baking the artichoke/spinach puff pastries and then the bries. Serving wasn't to commence till 2:00 so we were all ready to go at 1:00 so we just took a quick break.
At 2:00 guests started to arrive. We both manned the drink area and tried to watch food spread for refills. Items to note: no one drank red wine, salmon was gone fast as well as spinach puff pastries, lots of left over roast beef and 4lbs of orzo pasta salad is a bit much for a crowd of 30. Overall I think it was a success. The clients were happy and we gave out quite a few business cards. We ended the day at 5:30 so it made for a very very long day with a very minimal profit. However, I am very thankful for given the chance to cater our first event and had a complete blast doing it. I really hope it turns into something more. I really think Cion and I make a great team and we are already planning our next menu items. Now we just need to book another gig with more profit.
Cheers!
