- Joined Aug 21, 2015
I can't get a plate of chicken for 100 bucks in your restaurant?
That helps. I factored in a whole dinner (2 possible side dishes, wine and/or libations, appetizers, salad, dessert?), manhours, shopping/prepping/cleanup. An oven dish could be spatchcocked cornish hens w/ a sauce (chimichurri ? etc.) served w/ a rice dish. Coq au vin was mentioned. It made me think of coq au Riesling too. Still thinking.
The ticket price is what our customer (a non-profit) is charging people to come to the event. Our price is still undetermined and will be based on what we end up serving. Last year we charged 48/person. The event is off-site in a convention center. We will have ovens but no stove top (although we wheeled one in last year).
Really labor intensive for the price, although a great idea
That was my view with Cordon, as I've never been very big on pan frying it--its baked or nothing.