Chicken and dumplings throwdown: Let's DO IT!

Linda,

There's room- none of the table arrangements/details have been worked out yet ( in part due to Derby). And since this one is lower-key than Shrimp & Grits, there is no concern about marketing material deadlines.

Tell Mac we'd love to have him able to join us for this one!

Deb

I would love to compete on an amatuer level, but I don't have the resources a restaurant will have. For example, I have to pay for all my ingredients on my own and since I haven't won the lottery lately it could be expensive. That's why I keep asking "how much" product would I have to make? Just a general idea might help, (2 half pans?) (more?)

2 DEEP half pans whould work if they sell 50-100 tickets, we arent trying to get people full, but thats how some look at it!

[Robin Garr]

2 DEEP half pans whould work if they sell 50-100 tickets, we arent trying to get people full, but thats how some look at it!

Right ... bear in mind that we're talking about passing out bite-size samples here, not full plates. Especially with a "hearty" dish like chicken and dumplings, if everybody gets just a taste at each of five or 10 tables, they'll go home full.

So Bret; Are you cooking or just hosting?

Just planning on hosting this one, actually. I suspect that will keep me busy enough.

I would like to get more information about this event!! I'm very interested in bringing some Chicken -N- Dumplins to the table for the THROWDOWN! So how can I find out more and what do I need to do?

Thanks,

Chef Mac

I will see Bret tomorrow(Tuesday)night at the A.C.F. meeting and I'm sure we can hash out a few details there. Hopefully we can get a few more entries after we get things in order!

Is this still happening next Tuesday, May 19th? If so how do I get 4 tickets?

Have we decided on a ticket price? If not, my suggestion is $10 per person. A number of folks asked for cheaper ticket prices last time around and that would give more folks the opportunity to attend this "low-key" Throwdown and still raise a little money for a charity. Thoughts?

Also, I haven't seen a poll asking who's going to make it yet. I know the Chefs and Bret are going to need an approximate headcount soon. Is anyone who volunteered to help willing to take on creating that post , and then keeping track of the headcount?

Deb

[Robin Garr]

$10 a person seems very fair to me, Deb.

Why don't I start a new thread, announcing the charity and calling for folks to sign up. I'll post the charity thread here and the poll thread in Offlines, with a reference from here.

Have we decided on a ticket price? If not, my suggestion is $10 per person. A number of folks asked for cheaper ticket prices last time around and that would give more folks the opportunity to attend this "low-key" Throwdown and still raise a little money for a charity. Thoughts?

Also, I haven't seen a poll asking who's going to make it yet. I know the Chefs and Bret are going to need an approximate headcount soon. Is anyone who volunteered to help willing to take on creating that post , and then keeping track of the headcount?

Deb

[Robin Garr]

Posted separately, but repeated here for information. If you're planning to be there, please sign up soon! Signup list:
viewtopic.php?f=3&t=6400

As charity beneficiary for next week's LouisvilleHotBytes Chicken & Dumplings Throwdown, we have selected The Food Literacy project. 100 percent of proceeds from the $10 admission fee will go to this project without any administrative or handling charges.

The Food Literacy Project is a local non-profit which does hands-on agricultural education programs on the farm for school and community groups, as well as professional development for educators.

Its mission is "to inspire Louisville residents to make food choices that sustain their bodies, their communities and the earth through educational programs and technical assistance offered in partnership with a local vegetable farm." Much of their work is with kids on the West End in the so-calld "Food Desert," sections of the city relatively poorly served by groceries and quality food outlets, educating them about where their food comes from. Here’s the organization's website:
http://www.foodliteracyproject.com

We hope to draw a big crowd for the event Tuesday evening, May 19, from 6-9 p.m. at Standard Country Club, 8208 Brownsboro Road.

To sign up, please post your intention to attend in the offline signup thread,
viewtopic.php?f=3&t=6400

a note to all, Tuesday does not fit my schedule. Its the only day the other chef has off so...... ya'll have fun

[Robin Garr]

Bummer, Chris. I'm sorry about that ... but also wondering if we weren't obvious enough about the date - it's been set for Tuesday, May 19 since Bret offered the Country Club on that date back on April 18.

a note to all, Tuesday does not fit my schedule. Its the only day the other chef has off so...... ya'll have fun

The date is solid and the venue is set....So what we REALLY need are a few more folks to participate. Now that Chris has backed out, I think we only have 4 or 5 entries. I would think that a gallon or two of anyone's best chicken and dumplings would be plenty to sample out and have enough for the judges.
Bret and I have figured out the logistics of the venue. All participants will have a station and a chafing dish if needed and will be supplied sample cups and plastic spoons. However you must bring your own service ware for presenting to the Judges...Speaking of that...We haven't settled on whom that might be.
Also, we decided it would be best to make it cash at the door limited to the first 150 people because of the short time left we would have to distribute tickets. With this plan, we would need a person or two to volunteer to work the door. Once we get those last few details worked out I think we will have a great event!

I have volunteered to judge this time!