Despite the nervous breakdown I was having at the industrial grocery this morning, I think I have this catering thing under control now.
I brought home a second staggering amount of food and got to work preparing things. Thus far I've made:
- sweet Italian sausage with green peppers
- hot Italian sausage with yellow peppers
- cucumber sandwiches (recipe coming soon)
- angel food cake
I only have two real cooking items left:
- bacon-wrapped scallops
- chocolate-covered strawberries
And the rest is just cutting and arranging:
- crudités tray with broccoli, carrots & peppers, variety of dressings & sun-dried tomato and basil hummus
- selection of salami
- cheese & cracker tray
- cubes of mozzarella cheese (maybe marinated in olive oil & herbs... maybe just cubes - are stars cheesy? (pun half-intended))
- spring mix mesclun salad
- three bean salad
- bagel & cream cheese platter
- brownies
- coffee cake
I am trying to decide if I should have a fruit plate or not, but that depends on how much fruit is leftover from today (I saw how much she bought yesterday and I just refuse to believe people are that enthusiastic about grapes). Depending on how much bacon and energy I have leftover, I may also fry up some bacon and eggs in the morning for the workers' breakfast.
The only remaining challenge is to get all this food safely into my car, then set up at the pier. Oh and not dropping dead of anxiety as I try to keep service going all day tomorrow.
Yep, give me $125 (or so) and I will deliver a multi-course feast and all the nervous energy you can stand.
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