E-mail to Paul
Sep. 8th, 2004 06:38 pmTo: [Paul]
From: [Lorna]
Subject: I know I'm a dreadful person but I can still cook.
Paul,
I don't know if you still want me involved in the HeliX event but I'll offer my services anyway. I think having me design a menu and then supervise the caterers is the most efficient way to go about it and there is a local catering company that we've used before who would do a good job. I promise to behave and not emotionally scar anyone forever. (Well, perhaps the catering coordinator but we tipped her well last time and I hear the nervous tic has just about cleared up.)
Let me know.
Your humble chef,
Lorna
From: [Lorna]
Subject: I know I'm a dreadful person but I can still cook.
Paul,
I don't know if you still want me involved in the HeliX event but I'll offer my services anyway. I think having me design a menu and then supervise the caterers is the most efficient way to go about it and there is a local catering company that we've used before who would do a good job. I promise to behave and not emotionally scar anyone forever. (Well, perhaps the catering coordinator but we tipped her well last time and I hear the nervous tic has just about cleared up.)
Let me know.
Your humble chef,
Lorna
Reply.
Date: 2004-09-09 02:09 am (UTC)Of course I do. First, you are a good cook regardless, yes. Second, I'm more than capable of working with anyone, no matter what I think of them. Third, I don't think you're a horrible person.
Please go ahead and start the arrangements as you see fit and let Shinobi and I know when you have a draft of the menu set up.
Regards,
Paul
Re: Reply.
Date: 2004-09-09 02:14 am (UTC)I'll meet with the caterers and let you know what we come up with. You wanted passed hors d'oeuvres, yes? Did you want a buffet table as well? Also, can I get a walkthrough of the site so that I can get a feel for a staging area?
Thanks.
Lorna
Re: Reply.
Date: 2004-09-09 02:24 am (UTC)I'll call the agent and arrange the walk-through. Please don't make me carry you bodily out of the kitchen as I fear I may need to do.
Passed hors d'oeuvres, yes, and some kind of pretty buffet as well. Maybe two tables, one for savoury things and one for sweets? Got any kind of cultural bent in mind for the evening? It needs to be fairly cosmopolitan, we'll be serving a wide range of palates. Our guests will be accustomed to everything from toasted mini-bagels to wild tasmanian salmon tartare with wasabi tobiko creme frappe.
You're welcome.
Paul
Re: Reply.
Date: 2004-09-09 04:49 am (UTC)You really think you could get me out of a kitchen if I decided to stay? You poor deluded man.
I was actually thinking of calling my teacher and asking him for some insanely gorgeous food idea. You're both unspeakably rich, right? I can splurge?
My appointment with the caterers is Saturday afternoon. I should have something tentative for you then.
Lorna