Sticks & BonesCook ArchiveSticks & Bones / permanent record
Catering events are not disposable posts. This is the growing record of the menus, fire, timing, images, and lessons behind every cook.
003 cooks on record
Cook 003Cook 003 brought the Cook 002 setlist to Staten Island, swapping smoked turkey for two smoked salmon preparations. The finished record begins with the food as it reached service: hickory brisket, ribs, stuffed chicken, smoked mac, loaded beans, and salmon.
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Cook 002A six-dish buffet built for a hundred-person working lunch: a 15-hour brisket, two smoke woods, hot holding, on-site carving, and a room that kept coming back. We saw who got thirds!
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Cook 001No announcement. No pitch. Brisket, pulled pork, wings, and a stuffed pork roll for the people we work with. The board was empty inside an hour.
Enter the record“Every event becomes part of the body of work.”
Menus change. Conditions change. The standard is to document the craft, keep the useful notes, and make the next cook stronger.