NuStar Energy, an energy storage facility in San Antonio, was due for their annual employee appreciation barbecue, but of course, things look so different this year. “Chef-manager Ely Rodriguez calls me about once a year to do an event for his location, but this year was completely different because they have not really been open since the pandemic,” says David Peterson, regional chef with Eurest and barbecue guru/traveling pitmaster for the company.
“Our client, NuStar, and our team there really care about their employees’ safety, health and happiness,” Peterson says. “Our client wanted everything to go and set up in such a way that their associates coming to collect the meals would not have to get out of their vehicles.”
So Peterson and the Eurest team did event prep half indoors, half outdoors and distanced from each other with long tables to work, staggered shifts, temperature checks twice a day and masks worn by everyone.
“I was a bit of a challenge trying to handle the request and making sure the team was ready to feed 1,000 people for this event,” Peterson says, “but after much planning and conversations, Ely and his team were able to get things organized and situated for a successful, safe meal.”
Read on to see more details on the barbecue (and those amazing smoked meats and sides!), plus other ideas and plans Peterson is busy hammering out for safe events.
Contact Tara at [email protected].
Follow her on Twitter @Tara_Fitzie.