Yesterday was sample day at the senior center. I made Big Dave's, Paul's, and Troopers stews (because this is more of a traditional crowd, I did not make Hank's).
It was fun making three stews at once. It was actually easier than it I thought it might be, since most of the basic ingredients were the same. I did kind of rush the process. All of the stews had gravy that was of good consistency, but none were what I would consider thick. Bentley, I think you would have approved!
People really liked Paul's stew, but didn't think it would meet the expectations for the general public. I gave what was left to folks to take home. When asked what kind of stew they wanted, people started calling it "The Fancy Stew"! I think that name may stick!!
Big Dave's and Trooper's recipes were actually very close. People noticed the secret ingredient in Dave's recipe (the dry stew seasoning mix). However they didn't think we should add pork to the stew for the general public. There are some people that usually come that do not eat pork.
The consensus was Trooper's recipe was what they were looking for when they have the supper. At the end of the lunch I combined the two stews and that was really good! I will probably end up combining elements from both recipes when it comes to the dinner.
I forgot my phone, so I do not have any pictures, but I will try and post some in November from the event. Thanks again for all the help and discussion.
