Linda I have a very large backpack for my bike It's big enough the even fit a small cooler and ice while I ride with meats/seafood
Jenni Every menu is different. I ask the client to gather dietary restrictions for the group and I then design around those and what product I can get at the time. If there's only one person in the group that has an allergy or let's say a vegetarian, I change the dishes just for that person. Making them look and taste as similar as I can to the plates I put down for the rest of the group.
A visit to The Barrel Room in San Francisco to do a small tasting, the white Rioja was my favorite. My friend has just opened this wine bar, I'm talking to her about doing tasting dinners maybe every 6 weeks.
Edited by ScottyBoy, 20 September 2011 - 09:13 AM.