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Author Topic: Need 20-30 bushels of steamed #1's and #2's for 9/27/2011 delivered to NJ  (Read 1691 times)
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Ronster
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« on: August 23, 2011, 10:43:33 AM »
A trade organization I am part of is running a crab fest on Tuesday 9/27 in National Park, NJ.   They've asked me to source 20-30 bushels of steamed crabs for the event.    The steamed crabs would need to be delivered to NJ.

If you are interested in supplying steamed crabs to me for this event, please drop me a line with pricing.    I'd rather purchase from a supporting or Lifetime Member.

Please contact me if this is of interest to you.
« Last Edit: August 24, 2011, 10:37:59 AM by Ronster » Logged
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« Reply #1 on: August 24, 2011, 02:33:36 AM »
do the steamed need to be hot/warm?  might have a guy that would do it...maybe cater and cook them.
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Terrapin T
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« Reply #2 on: August 24, 2011, 07:16:12 AM »
Yea Ron, I'd consider having them steamed at the event.  We had a company come in with the crabs and multiple steamers for our neighborhood pool's crabfeast.  That was a couple hundred people.  Big steamers too like Chuck's.  Not pots on burners kind of stuff.  I talked to that caterer and they used a figure of a bushel for every 10 people.
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« Reply #3 on: August 24, 2011, 08:36:04 AM »
If you don't get any offers, you might want to try Harris' Crab House at Kent Narrows. They have multiple trucks with built in boilers to steam on the premises. I know they travel long distances.
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« Reply #4 on: August 24, 2011, 09:04:12 AM »
been to crabs feasts that he did and they were pretty good

http://www.billsseafoodandcatering.com/CE_4RF.htm
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Ronster
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« Reply #5 on: August 24, 2011, 10:38:36 AM »
Quote from: flounderpounder on August 24, 2011, 02:33:36 AM
do the steamed need to be hot/warm?  might have a guy that would do it...maybe cater and cook them.

No, we can warm them up there, but they need to be cooked prior to arriving to the site.
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Ronster
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« Reply #6 on: August 24, 2011, 10:39:38 AM »
Quote from: Terrapin  T on August 24, 2011, 07:16:12 AM
Yea Ron, I'd consider having them steamed at the event.  We had a company come in with the crabs and multiple steamers for our neighborhood pool's crabfeast.  That was a couple hundred people.  Big steamers too like Chuck's.  Not pots on burners kind of stuff.  I talked to that caterer and they used a figure of a bushel for every 10 people.

The problem is that I am just one on a committee.   I have enough pots and steaming set ups to have 8 bushels of crabs going at once, but the "committee" wants to just have them brought in.   Bleh...
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Terrapin T
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« Reply #7 on: August 24, 2011, 12:50:10 PM »
Quote from: Ronster on August 24, 2011, 10:39:38 AM
The problem is that I am just one on a committee.   I have enough pots and steaming set ups to have 8 bushels of crabs going at once, but the "committee" wants to just have them brought in.   Bleh...

Is the committee woried about liability issues?  Cooking then cooling and then re-heating food gets kinda tricky when your trying to oblige the local health dept.
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« Reply #8 on: August 24, 2011, 01:19:52 PM »
Harris dose a real good job steamed on sight
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« Reply #9 on: August 24, 2011, 06:21:29 PM »
Quote from: Ronster on August 24, 2011, 10:39:38 AM
The problem is that I am just one on a committee.   I have enough pots and steaming set ups to have 8 bushels of crabs going at once, but the "committee" wants to just have them brought in.   Bleh...

Having been through the same scenario with the local Elks Lodge, I can tell you that having a professional come in and handle the whole mess is the way to go. Everybody wants to cook them on their cooker the way they're used to, some want to use their own seasonings, etc., etc.. It may cost a little more to have a pro handle it, or maybe not - in the end you will be better off with the quality of the product and less headaches.
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Ronster
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« Reply #10 on: August 24, 2011, 08:13:56 PM »
Quote from: Terrapin  T on August 24, 2011, 12:50:10 PM
Is the committee woried about liability issues? 

They are lazy and don't want to deal with the cooking part of it.
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« Reply #11 on: August 24, 2011, 08:27:50 PM »
Id of opted out of that and took the job of getting the paper plates.

Sounds like you got your hands full.

Good Luck!!!
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« Reply #12 on: August 25, 2011, 12:13:41 PM »
Quote from: ChrisS on August 24, 2011, 08:27:50 PM
Id of opted out of that and took the job of getting the paper plates.

Sounds like you got your hands full.

Good Luck!!!
i agree ......wouldn't touch that with a ten foot pole!!!!!   your asking for trouble
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Ronster
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« Reply #13 on: August 25, 2011, 04:02:17 PM »
Two local NJ places have put in bids.
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« Reply #14 on: August 26, 2011, 05:04:56 PM »
Hey Ron I would call Harris's like someone else said they do a great job. Wink
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« Reply #15 on: August 26, 2011, 05:23:18 PM »
Your better off sticking with someone local to your state.

Out of state people have to deal with local health laws, business licenses, travel time and expenses.
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« Reply #16 on: August 26, 2011, 10:52:38 PM »
Check with Capt. Chris' Crab Shack.  I know he did over 30 bushel for an event last year.  He's in North East, MD.

http://www.captainscrabs.com/
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« Reply #17 on: August 27, 2011, 02:29:07 AM »
Quote from: Ronster on August 25, 2011, 04:02:17 PM
Two local NJ places have put in bids.


oh no......spiders for dinner...lol
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