Mark today as another step forward closer to opening a food business. Today my family and I rented out the shared kitchen, The Dinner Club in Homer Glen to test out what we plan to be a catering business. The owners, Rich and his wife, I apologize for not remembering your name, were very accommodating and let us use the kitchen and all of its cookware, utensils, ovens and dishwasher. All we had to bring was the food, spices and pans to store our finished meal for tomorrow’s big game party.
We will serving about 25 guests that will be asked to provide feedback on the items we chose to test off of our catering menu. They include eggplant parmesan, baked mostaccioli, turkey meatballs, grass-fed beef burgers, roasted tomato salsa, potato wedges and a mixed greens salad. This was our first crack at working in a large kitchen together and let me tell you I would trade anything to use a kitchen like this one. There was so much space and very reasonably priced for the 3 hours we were there. Has anyone rented a shared kitchen before? I would be curious to hear your experience in the comments.
In the meantime take a look at some photos from our catering test day.
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- Me prepping the 5 lbs. of grass-fed beef burgers
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- Prepping and mixing turkey meatballs
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- Potato wedges all ready for the oven
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- Stove top where eggplant parm, sauce and turkey meatballs cooked
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- Base layer of what would become baked mostacioli
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- Potato wedge queen
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- Our excellent dishwasher did a fine job for us. We volunteered him.
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- Turkey meatballs all prepped and ready to cook
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- Burger patties ready to be fired up on the grill
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- Eggplant sauteing in olive oil
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- “Should I sneak a taste while they aren’t looking?”
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- Eggplant parmesan being assembled to perfection
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- The sauce simmering
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