Planning stuff: The things you learn...

[amethyst73]

I learned today that hotel restaurants get a little nervous when you start talking about a dinner for 14-17 people.  I hadn't thought about the matter at all from their point of view, but it turns out that that's above whatever their magic number is for turning a meal into a Function. 

I have been given daily and dessert menus for the hotel restaurant and asked to select 2-3 dishes from each main category, so the restaurant can put together simplified menus for people in my group.  This makes life easier for the kitchen staff, it happens.  Appetizers are pretty easy - New England Clam Chowder and house salad; main course selections will be the roast chicken, the single vegetarian option, and a seared salmon.  Dessert is tougher... How am I supposed to narrow down from a list of key lime cheesecake, triple berry shortcake with raspberry sauce, Boston cream pie, fresh berry pavlova and Grand Marnier whipped cream, Midnight Madness (I assume a very chocolate cake), and locally made fresh ice cream?  I want one of each!  Ah, decisions, decisions..

Comments

[(Anonymous)]

I would pick chocolate cake, ice cream and either of the berry thingies as most likely to appear to everyone.
Steaming and hanging should work for the skirt. And we do have an iron too.