I think cooking inside the barn would violate some rule with the fairgrounds anyway. Cook at home. DH had an idea as far as warming goes though. I can bring the big propane grill and set it outside for those that would need to "warm" something up since my booth is right next to the main door. As far as the dust goes, it really isn't that bad in there even on the nastiest of days. We show the pigs in there and that is the nastiest time of year. Folks at their own booth will need to put lids on if they are on dishing something out. And as far as the folks walking around with taster kits we shouldn't be giving them a "hungry man" portion to collect dust. Hubby says he just wants to graze on everyone's cooking since he has to be there all day.
If we do this we need to set some rules:
1. Main ingredient MUST be poultry EGGS. Chicken, duck, goose or guinea. (I thought I would throw that in cause hubby made a smart alec comment about snake eggs) yuck...
2. Everything must be kept sanitary.
3. Make enough for 100 samples.
4. Limit of 5 entries.
5. $3.00 per entry.
6. $3.00 per taster kit. Taster kit includes napkin, spork, and small plate with sections.
I can also get a hold of the newspaper and see if she will run a promotional article for a "what to do this weekend" section.
I can also hire Joe's kids and my own to do Trash duty and go around making sure things are picked up.
