I have been cooking for a winery for 2 years, mainly focused on "vineyard lunches" where the guests are seated at tables in the middle of the vineyard, under some old oak trees. It's quite lovely and a great idea from the small winery's marketing team. The challenge is that the meals are becoming more complex and (most importantly) the location is 1hr from any kitchen facilities. As you can imagine, I rely heavily on Cambro hotboxes and ice chests to keep everything in good shape until serving.
The next event involves sauteed salmon fillets. Pretty basic, I like to cook them skin side down on a hot pan for 8-9 min then flip for a minute or 2 until done. I have two choices for this next lunch event: I can cook everything in my kitchen at the last minute, loading it into a hotbox and having it sit for about 3 hours before serving (saucing with a blackberry sauce) OR I can take a chance and use the winery's new butane burner devices (3 single devices) to do the cooking onsite about 30 min before serving, keeping warm in the hotbox.
I haven't worked with these butane burners before, does anyone have any feedback on using them? Do they last long enough at high heat without running out of fuel? Do they get hot enough? Have you guys ever cooked "in the rough"?
I have time to decide on a strategy, all opinions welcome.