Italian themed menu for the annual boys' get together at the cottage.

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pictonguy said:
Thanks Frank I appreciate those kind words, truly.

My infrastructure and staff selection and availability has mostly cobbled down over the last few years (5 to 7) to where I'm required to only take jobs that work within those parameters (no more than 8 people) and where I'm as well highly motivated to even participate, basically I'm very picky of what I'm asked to make and with the people that make those proposals.

I've mostly declined but have done about a half dozen jobs in that time. It's an age thing as well as feeling motivated I think. Those 6 or so jobs I have done are small intimate gatherings where cost is not the driving force, which is for vast majority, the main priority. Basically I call the shots, tell people what type of food quality will be delivered, give them a price and take it from there. Yeah, it's kind of snobby, but I don't care because the people that I've catered to enjoyed it, mostly because it's very personal and those hosts are also trying to please their guests and I get to participate carte blanc which generally delivers the best from me as well, it's a win win. For example total food cost for this weekend including what Tom brought (mortadella, pancetta, provolone and all the desserts) where in the 500.00 neighborhood not including the wine and liquor and 8 guys can drink when they want to and this weekend was elected as one of those times. :)
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So what's the farthest you've driven that bike to cook for someone on DC? :D
 
That actually sounds like a bargain, Maestro! but I don't remember if you said how many mouths there were. 5 - 8??
 
ahhh just saw your comment on guys drinking- so food was less than $70 per person... how many can go out for a multi-course gourmet meal for that price, eh?
 
Just the street, eh? OK, I'll see if I can get some police tape to cordon off... umm, what? 4 houses, 6 houses, whole street?
 
dragnlaw said:
ahhh just saw your comment on guys drinking- so food was less than $70 per person... how many can go out for a multi-course gourmet meal for that price, eh?
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If someone ordered those as individual courses in a decent higher end restaurant what do you think the bill would be without alcohol, I'm curious what people might find acceptable.
 
I’m in a similar boat to @pictonguy .
Since I have left the industry, I have had my fair share of requests to cater for friends or acquaintances events, and I have done some but not all. I left the industry for reasons, and it would be too easy to circle that drain again. I love cooking, and I love cooking for people. But when I feel like it’s a chore rather than an enjoyable experience, I just don’t want to do that anymore.
Nowadays, I’m more interested in catering private events where the guests are participating and having a great time along the way.
An event like @Kathleen ’s recent ravioli party is right up my alley. I might be there just to show the guests the ingredients, techniques and procedures and then I’ll participate and enjoy the atmosphere that comes from cooking together and sharing the pride that comes with the outcomes. It’s far more fun and entertaining than being squirrelled away in someone else’s home kitchen trying to replicate restaurant quality food for a small la-di-da dinner party. If I wanted to do that, I’d go back to restaurants.
 
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Had one friend who often came for dniner - always kept bugging me to open a restaurant. My answer always was and still is - I cook for fun and for my friends. We sometimes conflabbed on the menu, I did all the purchasing for the main, then everyone else either brought or helped in my kitchen with the sides. They were fun! We had a blast!
I am not a chef and never will be - I'm a one-hit wonder. Rarely am successful 3 times in a row. To even think of what a restaurant needs on the business end absolutely petrifies me.
 
dragnlaw said:
Had one friend who often came for dniner - always kept bugging me to open a restaurant. My answer always was and still is - I cook for fun and for my friends. We sometimes conflabbed on the menu, I did all the purchasing for the main, then everyone else either brought or helped in my kitchen with the sides. They were fun! We had a blast!
I am not a chef and never will be - I'm a one-hit wonder. Rarely am successful 3 times in a row. To even think of what a restaurant needs on the business end absolutely petrifies me.
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Your friend has encouraged you to open a restaurant?
Run, run far away. Get another friend.
 
pictonguy said:
If someone ordered those as individual courses in a decent higher end restaurant what do you think the bill would be without alcohol, I'm curious what people might find acceptable.
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Couldn't even begin to guess. I don't go out to restaurants maybe 2 x a year? and I'm being treated. I do know that at a Japanese Yakitori restaurant it is 80$ per. Although the meal was quite good - it really wasn't drop dead amazing - other than the chefs antics. LOL
 
he thought because I could make a couple of great meals it made me a chef.. LOL - but I also know, even if I was a chef and even if I did open a restaurant.. he would be the first person to try and cage a freebie at least once a week.
 
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