We did the French Masters.
It was quite a fun and tasty event. It is hard to cook for several hundred and have it come out well. And serving truly hot food is just impossible. That said, the dishes were creative and tasty. Passard's vegetable medley with lemon-olive oil-herb emulsion was great. Pacing was surprisingly good. A very colorful cast attended and served.
For next time:
If you invite me to a cocktail hour, perhaps you should have some cocktails? Maybe even a bar (duh). All they had was the Stella Artois family of beers, some cider and champagne. Maybe a licensing issue?
The AV system was constantly showing live and pre-taped interviews with and about the honored guests. It worked pretty well. A little bit of both overscrpting and underscripting is to be expected, but in between, there was no music which left a odd lull.
The crawfish dish had hardly any crawfish.