This past weekend we served up Thai food at the Blooming Local event for Freewheeling Craft Ottawa. It was our 2nd time cooking for a Freewheeling event, and honestly, it's amazing to see how supportive and collaborative local vendors are. And the space hosting the events - Makerspace North - is such a fantastic place to have an event like that, too.
We served hundreds of dishes of Pad Thai, Green Papaya Salad (Som Tum), and Holy Basil Stir Fry with Chicken (Gai Pad Gaprow), which we sold out of in the middle of lunch!
We can't wait to be part of the next Freewheeling event and really enjoy all of the feedback we get from people who loved our food. It's a lot of work and we're exhausted by the end of the day, but it's very worth it.
Not to mention the orders of frozen meals we had over the weekend as well. Luckily two of our clients agreed to get their orders at times that we don't usually deliver them, otherwise Saturday would have been a scramble to finish everything after having already cooked for the entire day at the Freewheeling event! And it was also our first time offering Khao Mun Gai (Hainanese Chicken & Rice) on the frozen meals menu, and while I personally enjoy it a lot, making over a dozen servings of it quickly was a challenge. But I really feel like I'm honing my skills with Thai food the more I get to cook the frozen meal orders. I really hope it pays off when we catering for large groups and have to serve hundreds of people quickly.
In the meantime, on weekends where we're serving food at a large event, it's tough balancing the work required for that, my full-time day job, and the work for the frozen meals all at once, and it's felt like a struggle a few times but at the end of the weekend I feel so relieved that the hard work is done and I've hopefully introduced lots of people to some Thai flavours they've never had before. It's worth it.
This past weekend we had 2 clients order one common meal choice - chicken satay. In Thailand, chicken satay doesn't always come on skewers, and actually satay is very often made with pork, but I've always found that chicken, particularly chicken thigh, is just so moist and delicious when it's BBQ'd. And that's just what I did.
Thankfully, our BBQ is pretty big so getting 12-15 skewers done at the same time is a breeze. I didn't leave them on the skewers though, I took the meat off and placed it over some jasmine rice spiked with star anise, turmeric, cloves, cinnamon, chili flakes, and cardamom pods.
This coming weekend's order (at the time of writing this) now has THREE orders of chicken satay, which is 28 skewers per order! And then on top of that, two clients have ordered Khao Mun Gai, too! That's Hainanese Chicken on Rice...but the rice is made by cooking it in chicken fat and stock from poaching the chicken beforehand. April's orders have not been kind to our avian friends, but they sure have pleased MY friends!
Do you think that most, or all, of the menu items should be offered with a vegetarian option? Let me know!
So I've decided to close down my other blog/recipe project, theburningbutt.com. I've been posting there for about 2 years, and it was fun, but since the vast majority of my posts were Thai recipes anyway, I figured it would still be somewhat relevant to just make a blog here and post the recipes where people might actually bother to read them...
What should the first recipe post be?? Let me know in the comments!