PLANNING MY FIRST EVER FOOD EVENT

The style of this post particular post is going to be part one of a series, showing a timeline of my planning, progress and overall thought process leading up to my very first food event! STAY TUNED FOR PART TWO!

I can’t believe I’m writing this post, I kind of want to throw up! It is currently under a month until March 22nd where I am doing a pop-up small bite style set up at an open house for the golf course I work at part time. I’m very fortunate to have venue to show up to and promote myself at no cost – thank you so much to Allen and Johnny for allowing this to happen!

February 12th, 2020

I got confirmation today that this event is definitely happening. It’s not just an idea, but a whole planned out thing! I finished the flyer design for promotion and we’re waiting to post on social media – I’m excited to tell everyone but I also need to start planning. Here it the flyer that I made. I am proud of the design – it just really validates my ability to create, as does every digital piece of work that I make on the spot!

I am aiming to do sample sizes of the food I’m making which is how a food pop-up should be anyways, so people can try multiple things. Since this is free to the public, there’s no profit from this part of the open house directly, and I want to keep costs for the business that’s supporting me being there low. Sample sizes will also allow me to not get too overwhelmed in the days leading up to the event when it comes to making batches of what I’m planning to serve!

CURRENT “THREE COURSE” MENU IDEA
APPETIZER: Fresh veggies and chips with two homemade dips (unsure of the dips yet)
MAIN COURSE: Vegetarian Chili with Bite Size Corn Bread Muffins
DESSERT: Black Bean Brownies with Vanilla Ice Cream

February 15th 2020

Today I have some free time to crunch some numbers on how much food I’ll need to supply 100 samples of each menu items – whew! A little overwhelming but eager to see what I’ll need in list form, and how much I’ll need to make. Here’s a look at my ingredient list.

I’m sure I’m missing some ingredients + I have yet to get around to quantities.

February 19th, 2020

Took a break from thinking about this whole thing for a few days but here we are again! Currently at my place of work where the event will be held and I’m getting more excited. I’m going to have to prepare a majority of the food in the kitchen at the golf course which has me a little worried for the sake of space – but I think it’ll be fine! I also have to provide a cost sheet very soon that way I can buy all of the ingredients and not have to front the money myself, which is another really considerate of my manager and boss to do for me. In addition, some logical decisions needed to be made that I did not want to press myself on too hard until recently. On that note. here is an up to date (and hopefully finalized) menu for the 22nd.

MENU
APPETIZERS: Sliced peppers, carrots, and cucumbers with homemade hummus + crackers with spinach and artichoke dip (probably veganized!)
MAIN COURSE: Vegetarian Chili with Bite Size Corn Bread Muffins
DESSERT: Black Bean Brownies

February 24th, 2020

I am going to end on a note that is concise and let’s you into my mind as this event is less than a month out. Below is a break down of what is currently on my to-do to make this event happen.

  • Place an Amazon order for sustainably made or compostable serving cups + spoons
  • Get a rough idea of the recipes – write them out on paper, then figure out big batch quantities
  • Test recipes before the second week of March
  • Get 10 personal RSVPS*
  • Get cost sheet to management two weeks before event
  • Get stickers and more shirts if it makes sense to sell at event*
  • Promote two more times on FB, and no more than four times on Insta (on both yours and Sunset Ridge’s Instagram
    • * indicates non-necessary tasks as they may create stress

The next time we check in will be after the event and I am thoroughly looking forward to reflecting and discussing what I learned from the experience.

Thanks so much for reading! If you have any feedback, feel free to reach out! 
love, Sav

SPECIAL LAST CALL ANNOUNCEMENT

I have ONE shirt left for purchase to promote your love for me and what I do. It is a white relaxed fit t-shirt with the SSWS logo within a circle in my favorite shade of green, available in the size LARGE. It can be yours for $10 + shipping (or free if you’re local!) Message me directly if you are interested. There will be more shirts later on, so keep your eyes peeled!

Published by Savannah Perico

I am a 22 year old aspiring food maker, lover, and recipe creator. I am always whipping meals up in my little well lit kitchen in southern Maine. I am always trying to improve my culinary craft and do a better job at keeping track of my intuitive process while cooking so I can share recipes with those who are interested!

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