This week is the final week of preparation before the Democratic National Convention, we have been filling our freezer for weeks with hundreds of our most popular Hors D' Ouevres this week the push is on to get ready for the 6500 we will feed on Sunday the 24th, followed by the 8000 we will serve on the 25th, with another 2000 to 3000 on the 26th and 27th. Now we are beginning work on the fresh components. Salad dressings, special sauces, etc. I spent all day roasting poblano peppers, peeling them and grating Manchego cheese to prepare 2 gallons of "poblano pesto". My buddy next door spent several hours stuffing olives with seasoned lamb, we will need 2000 of them next week.
The picture on the right is step 2, stuffing the olive, next it will go into the freezer overnight and tomorrow it will get coated in flour, egg and bread crumbs, finally on the day of the event we will fry it to a golden brown and send it out on a decorated tray as an appetizer.
Some of the parties are strictly hors d' ouevres, others will have "action stations" with a chef in attendance preparing the foods while you wait. We can't afford to make you wait very long as the lines are liable to be very long and so we will be moving very fast to serve you to get to the next guy in line. Most every party we involves passed appetizers and one of the fun things to do is make a garnish for the serving tray. Next week I will take some photos of the things we make to garnish the trays.
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