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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 02-23-2009, 04:24 PM   #46
HeSmellsLikeSmoke
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I agree, but it's the only game around. Might not end up working out.
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Unread 02-23-2009, 06:00 PM   #47
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Quote:
Originally Posted by Sledneck View Post
What are the hours of these farmers markets? Around here they are all typically from 7A- 1Pm
Here are our hours taken from the website:

SUNDAYS 10:00-2:00
Atwater Village (Wells Fargo Parking Lot)
3250 Glendale Boulevard


TUESDAYS – 8:00-1:00
Torrance 2200 Crenshaw Boulevard
(Charles H. Wilson Park)


WEDNESDAY - 2:00-7:00
Lawndale (in front of Civic Center building)
147th & Hawthorne Blvd


THURSDAY – 3:00-7:00
El Segundo
Main Street & Pine Avenue


SATURDAYS - 10:00-2:00
Watts (parking lot in front of park)
103rd & Central Ave. - Ted Watkins Park
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Unread 02-23-2009, 06:08 PM   #48
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Quote:
Originally Posted by Bigmista View Post
Here are our hours taken from the website:

SUNDAYS 10:00-2:00
Atwater Village (Wells Fargo Parking Lot)
3250 Glendale Boulevard


TUESDAYS – 8:00-1:00
Torrance 2200 Crenshaw Boulevard
(Charles H. Wilson Park)


WEDNESDAY - 2:00-7:00
Lawndale (in front of Civic Center building)
147th & Hawthorne Blvd


THURSDAY – 3:00-7:00
El Segundo
Main Street & Pine Avenue


SATURDAYS - 10:00-2:00
Watts (parking lot in front of park)
103rd & Central Ave. - Ted Watkins Park
Seems like you are selling out well before time. What do you do the rest of of the time?
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Unread 02-23-2009, 06:24 PM   #49
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Seems like you are selling out well before time. What do you do the rest of of the time?
Some of the markets have rules that you can not leave before the market closes. This is understandable depending on where you're situated at the market. So you just schmooze the crowd and tell them you will bring more the next time.
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Unread 02-23-2009, 06:32 PM   #50
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Quote:
Originally Posted by MrsMista View Post
Some of the markets have rules that you can not leave before the market closes. This is understandable depending on where you're situated at the market. So you just schmooze the crowd and tell them you will bring more the next time.
Our market makes you stay the entire time too.

You guys gotta get your sauces and rubs in production. Bet you could make a mint with them after the meat runs out. I was thinking about selling Brethren rubs and sauces to fill in the time. i don't know if i will even try to do a sauce or rub in the foreseeable future.
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Unread 02-23-2009, 06:54 PM   #51
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Maybe we will start selling Bigmista's Brand New Funk rub in baggies.
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Unread 02-27-2009, 02:05 PM   #52
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Great news. I just got off the phone with the state health department and it couldn't have gone better.

They say I need to get a Home Catering Permit, which allows me to prep the meat in my home kitchen, smoke it by my house and then take it hot to the farmer's market to vend.

My well water has to be tested but no mods to my kitchen are going to be needed.

He was very helpful. He said that he was much happier that I aim to cook it and keep it hot. Said that most people get in trouble cooling and re-heating to sell.

So, that was the key piece of the puzzle. I am going to submit my application to vend on Monday.

Now the work begins in ernest.
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Unread 02-27-2009, 03:26 PM   #53
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Great news. I just got off the phone with the state health department and it couldn't have gone better.

They say I need to get a Home Catering Permit, which allows me to prep the meat in my home kitchen, smoke it by my house and then take it hot to the farmer's market to vend.

My well water has to be tested but no mods to my kitchen are going to be needed.

He was very helpful. He said that he was much happier that I aim to cook it and keep it hot. Said that most people get in trouble cooling and re-heating to sell.

So, that was the key piece of the puzzle. I am going to submit my application to vend on Monday.

Now the work begins in ernest.

WTG, Jim! Time to make some xtra change!
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Unread 02-27-2009, 03:28 PM   #54
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post

They say I need to get a Home Catering Permit,
WE don't even have this in California. No cooking in home kitchens period.
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 02-27-2009, 09:17 PM   #55
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That's why California SUCKS! I can't wait to move, one day, to a place where it's business friendly.
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Unread 02-27-2009, 10:43 PM   #56
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Originally Posted by leanza View Post
That's why California SUCKS! I can't wait to move, one day, to a place where it's business friendly.

Amen!

California is a beautiful state...Just not LA!
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Unread 02-28-2009, 07:34 AM   #57
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Jim, i would advise you to contact your county Health dept before getting your hopes up.
A home catering permit???
Have never heard of such a thing, state people sometimes have the habit of telling you what you want to hear.....check with your locals as their the ones doing the inspections.
Otherwise, congrats my brother, you are well on your way!
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Unread 02-28-2009, 07:39 AM   #58
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The guy I talked to is THE guy. I called the Health Dept , Ag Department and other vendors at the farmer's market. He is at State Health Department, Department of Food and Lodging. He now has me in contact with the right person to get the Home Catering Permit.

Gotta LOT of work to do before mid May when the market opens.
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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Unread 02-28-2009, 09:32 AM   #59
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Quote:
Originally Posted by Bigmista View Post
Maybe we will start selling Bigmista's Brand New Funk rub in baggies.
Is it a white powder that makes your tongue numb?


Quote:
Originally Posted by Bigmista View Post
WE don't even have this in California. No cooking in home kitchens period.

So even the unbelievable Butter Pecan Pound Cake ???


.
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Unread 02-28-2009, 05:56 PM   #60
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Quote:
Originally Posted by TysDad View Post
Is it a white powder that makes your tongue numb?





So even the unbelievable Butter Pecan Pound Cake ???


.
No...not as far as you know.
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Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Similar Threads
Thread Thread Starter Forum Replies Last Post
What IS it with me and meat markets?? LittleDick'sBBQ Q-talk 24 12-16-2011 10:38 PM
Any Thoughts On Farmers Markets???? Q-Dat Catering, Vending and Cooking For The Masses. 20 08-24-2011 04:49 PM
Baking/Grilling on BGEs at Farmer's Markets - Alternate Idea HeSmellsLikeSmoke Catering, Vending and Cooking For The Masses. 15 03-03-2009 11:53 AM

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