I am catering an event for 25 people. They requested coq au vin. I have made coq au vin quite a bit before but not for 25 people. Anyone have any advice on making this dish in a large quantity… warming to serve, keeping carrots in tact, Reading More May Cause Envy…
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)