Hi there,
I'm looking to avoid the 1.5 oz per person per day limit here in CA by having a restaurant ("bonafide eating place") in my tasting room. From my understanding, the minimum has to be a kitchen with a sink, fridge, and something to heat food up. It also can't just be pretzels or something easy, it has to have some variety and be considered a meal. I want to keep the menu as simple as possible and buy as little equipment as possible.
Those of you already doing this, what easy-to-make foods are you serving out of your tasting room? Any menu advice or personal experiences you can share are appreciated!