Carvings, carvings, carvings....

I suspect its a normal fact of life as a chef in a private club, that things need to change.  No two events can be the same, no two buffets can come even close to being the same, so when faced with trying to come up with a different item to have carved on the buffet, life gets challenging.  Everybody loves tenderloin, tenderloin is pricey and even though everybody loves it, they certainly do not want it at every buffet...  Well some people do, but things need to stay fresh, we have carved the pork loin, stuffed pork loin....  Ribs, beef rib, turkey, strip loin, salmon en route, beef wellington and of course ham, to name a few.  Recently we had an epiphany... Calzone!, sausage, broccoli rabe loads of cheese and goodness.  Oh Yes it was a hit.