MARROW CATERING — GALA FOR 220
Final counts lock & orders out
Confirm 220 (12 veg, 6 GF, 2 kosher meals outsourced). Protein, produce, rental orders all placed by 3p.
Sauces, stocks & pastry bases
Demi, romesco, citrus curd, tart shells. Label everything with date + event code RG-88. Walk-in shelf 2 reserved.
Protein butchery + veg prep
Portion 230 (10 over). Short ribs into first braise by noon. Root veg tourné team: 3 people, 2–5p.
Cook day one & van pack list
Second braise, blanch & shock all veg, plate-map taped to pass. Rentals arrive at venue 4p — Sana signs. Van packed by 8p: hotboxes, chafers, plateware count ×240.
Load 10a · on-site 12p · service 6:30p
Kitchen crew of 6 + 14 servers (staffing sheet separate). Apps pass 6:30, plates fire 7:15, dessert 8:45. Chef calls the pass; no substitutions without chef + client OK.
Returns & debrief
Rentals counted & returned by 11a. Leftover donation run to St. Brigid's. 20-min debrief Monday — what broke, what sang.