ChefSPC

Roasted lamb loin chops, over artichoke hearts, fingerling potatoes and tapenade. I’m definitely adding this prep to my catering menu. Scales easily.

Greetings - Just joined the forums. I'm a small caterer handling anywhere from 12 (in home service) to 200 (both banquet and sit down formats). My wheelhouse is mediterranean ethnic cuisine, including Middle Eastern, French, Italian and Spanish, but we can pull off just about anything. Hope to expand my knowledge of methodology and technique, as well as just chat about the stuff I am most passionate about - cooking for others. Thanks!