I'm working on food for my son's graduation -- and the schedule is going to be very tight - planning on doing this at home to keep budget under control too. Had a brilliant idea, but need some thoughts - I want to do a crepe bar - crepes can be made in advance - it's the fillings, particularly savory fillings I'm thinking about - I made some yummy crepes last night - sauteed vegetables with a mushroom wine sauce - how much in advance can I prep a sauce and the veggies...and what do you think the timing on reheating innards would be. Thanks for any input.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.