Tonight we have a plated dinner for 125. Salad, 3 choices for main course, and dessert. I made about 150 Cabernet Chocolate Cakes thaqt will be topped with white chocolate and dark chocolate sauces, after being sprayed with more of the reduced Cabernet. I baked them in pyramid shaped silicone molds, and I have to say, they look and taste great! Yesterday, I grilled off all the veg for the Ratatouille apoleans (vegetarian offering). He marinated all the veg in a sundried tomatoe mixture that was really great. It will be topped off with a red pepper sauce. I sure hope he makes extra of those! Saturday we have a luncheon at noon, then another at 3pm, then dinner for 2 in the suites at the winery. I think I'll be sleeping in Sunday!
Practice safe lunch. Use a condiment.