Well, our season is winding down, closing golf course and restaurant the end of October and I am really looking forward to finishing!
We are holding a "Turkey Tourney" on Nov. 6, a golf scramble in which they need to bring a frozen turkey or ham to be donated to the local food pantries. Evidently that used to be a tradition here, and we liked the idea so we are bringing it back. Full thanksgiving dinner afterward and a certificate for 18 holes of golf next season, so we are hoping for lots of entries, although everyone waits until the end. Sort of stinks for us trying to plan how much food to prepare!
We hosted a sorority formal last Saturday night - interesting experience. They just wanted apps, and somehow I thought they would be munching all night long. But instead 100 people showed up via buses and at 6 p.m., they were starved and viewed it as a meal and inhaled everything. They were specific about the amount of food they ordered, so I was not putting out anything more, but the mozzarella sticks that I planned on 3 per person were inhaled 5 and 6 at a crack by the first ones through the line. It was an interesting experience and again, we learned from our mistakes. We will do better for the next time (which is Nov. 19th, yay!)
As I expected, the Fine Diners are coming out of the woodwork, all cranky that my menu is decreasing by the day, all demanding lemons with their water, and rolls with their meals and disappointed that salads don't come with their entrees, and really annoyed that I took the cost of the chicken salad off as their free entree as opposed to the $15 meal that they intended me to deduct. Can't wait to be done with them!
I also can't wait until I can have the time to go back through all these posts I have missed all of you and can't wait to hear all these yummy recipes and decide which ones I might be able to incorporate into my menu next year.
So, I will be looking forward to joining all of you guys here in another few weeks!
We are holding a "Turkey Tourney" on Nov. 6, a golf scramble in which they need to bring a frozen turkey or ham to be donated to the local food pantries. Evidently that used to be a tradition here, and we liked the idea so we are bringing it back. Full thanksgiving dinner afterward and a certificate for 18 holes of golf next season, so we are hoping for lots of entries, although everyone waits until the end. Sort of stinks for us trying to plan how much food to prepare!
We hosted a sorority formal last Saturday night - interesting experience. They just wanted apps, and somehow I thought they would be munching all night long. But instead 100 people showed up via buses and at 6 p.m., they were starved and viewed it as a meal and inhaled everything. They were specific about the amount of food they ordered, so I was not putting out anything more, but the mozzarella sticks that I planned on 3 per person were inhaled 5 and 6 at a crack by the first ones through the line. It was an interesting experience and again, we learned from our mistakes. We will do better for the next time (which is Nov. 19th, yay!)
As I expected, the Fine Diners are coming out of the woodwork, all cranky that my menu is decreasing by the day, all demanding lemons with their water, and rolls with their meals and disappointed that salads don't come with their entrees, and really annoyed that I took the cost of the chicken salad off as their free entree as opposed to the $15 meal that they intended me to deduct. Can't wait to be done with them!
I also can't wait until I can have the time to go back through all these posts I have missed all of you and can't wait to hear all these yummy recipes and decide which ones I might be able to incorporate into my menu next year.
So, I will be looking forward to joining all of you guys here in another few weeks!
!