I am doing a sit down dinner for 200. My time from cook to serve is 3 hrs. Curious as to the best way to keep scalloped potatoes with a fresh appeal. I am serving Steak Diane and Chicken in Champagne sauce. Serving Cheese au gratin with sundried tomato.
This site looks very active and I am so excited to have become a part of it. I am new to all of you but am so looking forward to getting aquainted. I live in Florida and own a catering company.