IntravenusDeMilo

That last one is fantastic. Factory dating at a factory restaurant!

That's the Kid Rock of wines.

So they were brought in cooked in the vac bag? Honestly nothing wrong with that, it's a pretty common catering trick anyway since you can hold food at temp for a long time. Now the question is, do you know who produced it and want to go halfsies on a case? :-)

How were the presumably sous vide dishes done? My only trip to olive garden in the last decade involved a decent short rib dish that seemed to have been braised well. Is that brought in and reheated in a water bath or also done start to finish in house?

I can help you with the rillettes. You can make them at home and they last a LONG time in the fridge. As in, you'll eat them before they go bad, definitely. Bourdain has a good recipe in his Les Halles cookbook for pork rillettes made with shoulder and belly. I know you like the chicken version, but I've made and can vouch for the recipe referenced.

RECIPE