This has been a very exciting week for me at Brown Bag Seafood Company. After submitting my proposal to participate in Chicago’s summer street festivals the restaurant management team has decided to move forward with the project and has tasked me with coordinating and running stalls at two street festivals during the month of July. The first festival Brown Bag will be participating in is the Time Out Chicago Battle of the Burger Festival. As we do not serve burgers, the festival has asked us to contribute a side dish to the festival. For us, this means choosing between one of our varieties of coleslaw(Louisiana Tang, Lime Cilantro, or Classic) or one of our tater tot sides(Buffalo, Truffle Parmesan, or Classic). Considering the tater tots would require a freezer on site to keep the stock tots frozen, we decided to go with a coleslaw. From there, the festival asked us to incorporate Chalula hot sauce in the recipe for the dish because they are sponsoring the event so we will replace the current brand, Crystal Hot Sauce, with Chalula. The Battle of the Burger coordinators are expecting a very busy weekend so they have asked us to prepare almost two thousand portions of the side dish. In order to do this we will prep all of the dry slaw the night before the event, chopping celery stalks and mixing it with the cabbage packs and carrots. Then the morning of the event we will mix in the slaw and hot sauce and store all of the mixed slaw in coolers we can bring out to the event.
The second event we will be participating in is the weekly concert series called Lakeview Curbside Concert Series which actually takes place just outside of our new restaurant location. This is exciting because if all goes well this is something we could be participating in on a regular basis. Passed that, I am looking into any other festivals that will be going on within a close vicinity of our restaurant’s that Brown Bag could participate in next summer.
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