Corporate Cook-Out

It was a delight to cater to Adora POS at Folsom Lake Picnic area on Sunday, September 15th. Even Mother Nature was excited for the occasion and we were *ahem* blessed with a generous amount of wind. The overcast morning skies helped with UV protection but also made for quite a chilly day, given the time of year. The blustery conditions were not anticipated so quick-thinking and resourceful reroutes were in full-swing. Thanks to a handy propane torch and a dedicated crew, we were able to keep the charcoal burning and churning out delish grilled goodies including tender, marinaded chicken drumsticks.

The company's founders have an affinity for Persian cuisine so we opted for a BBQ fusion approach to the menu, which included:

• Joojeh Kabobs (marinated & grilled bone-in chicken)
• Koobedeh (lamb/beef "meatballs")
• Veggie Kabobs (mushrooms, bell peppers, onions)
• Tzatziki Dip/Sauce
• Zereshk Polo (barberry rice)
• Salad Kalam (creamy coleslaw)
• Salad Shirazi (Persian cucumber & tomato salad)
• Dolmeh Barg (stuffed grape leaves)
• Classic Hummus & Crudites
• Kashke Bademjan (eggplant & walnut dip)
• sliced Artisan Bread
• Accoutrement: sliced tomatoes, onions, cucumbers, marinated olives, etc.
• Beverages: assorted sparkling waters, still bottled water, kids juice boxes

Anticipating 75 people, this was the biggest group I'd catered to yet. And along with it came a bounty of lessons. I had many key take-aways that will last through my culinary lifetime - menu editing, acknowledging personal bandwidth and production capacities, and event site assessment. I could not be more grateful for the opportunity to learn these things still early on in my food-preneurship. Another one for the books!