Barnraising Foodcom
2014 FOODCOM
Team
Jen Hudon - jen.hudon@gmail.com - 978 302 7908; (1) Your Name; and (2) Your Name Here!
We'll be heavily recruiting for actual food prep and cleanup, of course!
Planning Document
Work in Progress: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdEFhZm9pMF9rb0k5S2VMRFJGV21Pamc#gid=5
Dietary Restrictions * wheat allergy / gluten free - # people * dairy allergy / lactose intolerant - # person request soy milk for coffee * tree nut allergies - 1 people * vegetarians - # people * salt-free - # person
Misc
Offers
"For those that get in Thursday and want to eat out, the restaurant suggestions nearby are:
- Tradewinds Marina and Lodging: 7681 Louisiana 56, Chauvin, (985) 594-5525
- Cocomarina: 106 Pier 56, Chauvin, (985) 594-6626
- or you could take the road to Dulac which is nearby (one of the most beautiful drives ever): Schmoopys (recommended): 7244 Grand Caillou Road, Dulac, (985) 563-7809
Nearest grocery stores: (Staff will do the shopping on Wednesday/Thursday for meals)
- Lapeyrouse Seafood Bar and Grocery: 7243 Shoreline Drive, Chauvin, (985) 594-3054
- Piggly Wiggly: 5308 Louisiana 56, Chauvin, 985-594-3076
- Costco
Our cooking facilities
- Lounge:
- 1 oven
- 4 burners
- Apartment kitchens:
- 3 ovens
- 12 burners
- Grill -- if we bring it
Suggested Quantities:
- For individual meats, fish, poultry: 5 - 6 ounces per person
- For multiple meat meals and buffets: 4 - 6 ounces per person
- For pasta dishes: a pound will serve 8-10 people
- For vegetables: With a premixed salad, estimate one handful per person; One head of lettuce will feed approximately 5 people, 4 medium heads will serve 15-20 people
- For appetizers: Estimate about 10-12 items total per person; Make 3-4 of each item per person, keeping in mind that everyone may not take all of the items
- For desserts: Calculate one full portion of dessert per person
2013 FOODCOM documents
Total budget this year: ~$2k, roughly 36 people
- 2013 spreadsheet with Shopping list, Meals/recipes, Daily Menus, and Utensils/Vessels: https://docs.google.com/spreadsheet/ccc?key=0Ar9IZUm100zKdGVwWm5wa3pWQnpkWXdYa2pVYWUzTWc#gid=0
Team * Jeff Warren - jeff@publiclab.org - 415 508 6769 * Ted F * Matt P and Chris E
2012 FOODCOM documents
Prepared and immaculately managed by Jen Hudon: