Requirements: Please prepare 450-500 appetizer-sized portions. Food will be served for three hours.
* The product can either be fully prepared and ready to serve before arriving at the event, or it can be finished on the floor as long as flames and smoke are kept to a minimum.
Equipment and Service Provided: one 8ft table for serving and one 8ft table for prep work. Linens for each will also be provided. BBGC will provide limited cooler and warmer space. Please make sure that all food items are at the correct temperature, properly wrapped, and marked (including property name).
* We will also have volunteer JJC Culinary Arts students to assist with load-in and setup.
What’s NOT provided: chafers, canned heat, sanitation solution, large serving bowls, serving platters, serving utensils, hot box, extension cords, and heat lamps.
If you have questions or concerns regarding equipment, please contact Chef Fred
Chef Ferrara will provide detailed event logistics and load-in information for the day of the event. We are honored to have your support and participation! If you have questions or concerns regarding equipment, do not hesitate to contact Chef Fred