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    Bar Pricing for Banquets

    I am looking for some advice on pricing an open bar for banquets at an event facility. We have our own on-site restaurant, bar, and catering department, and are re-vamping our catering/banquet menus to reflect higher quality food and hospitality. At this time, we do not have a bar manager (just...
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    Pre-sugaring creme brulee

    I have probably torched 10,000 creme brûlées in my life, and I can tell you that using dry turbinado or white granulated sugar works the best. I tend to notice uneven caramelization when the sugar starts to absorb moisture--even after a few minutes of sitting on top of the custard, un-torched...
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