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epicurean events


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Posted by skippyp on February 21, 2012 at 18:35:39:

Have my first coming up. Probably 20 local restaurants there and expecting 400-600 people for a local high school band boosters' club.

Anyone do events like this? what do you serve without going broke?

At the moment I was going to showcase chopped brisket and our curried chicken salad. I'm figuring about 1/2 - 3/4 ounces of product in a 2oz cup with a ritz cracker. To be honest that feels totally ghetto, but it's a tasting not a meal.

any help? advice? suggestions?


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