It is exciting to finally be making and selling pies to the public, and there are so many things we have learned in the "real world". Originally, we kept our pies handheld for ease of eating. This meant serving them without the pie tins and using a flavorful reduction to bind the pie filling. No tins also meant less waste.
However, the feedback we have gotten from our pie eaters is that they want more gravy! To meet that request, we are changing the recipe from a reduction to a more traditional gravy and serving the pies in tins to catch all of that goodness. In the future, we would like to experiment with combining the best of a gravy and reduction, if possible. Tins without food bits can be recycled, too.
Over the last two weeks, we also got our purveyors all set up. The quality of the ingredients will now be up to our standards. In addition, we are setting up the sous vide machine and working with the Health Department to get the okay for it. The sous vide method of cooking our meat just leads to the most tender filling.
Again, thanks for coming out and supporting us! If you have any comments or suggestions, we love to hear them. Know of a place you want to see us? Let us know that, too!