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16
CURRENT
|
warren |
April 02, 2016 01:14
| over 8 years ago
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:
- Apartment kitchens:
- 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:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
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15
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Hudonnoodles |
October 14, 2014 23:16
| about 10 years ago
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:
- Apartment kitchens:
- 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:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
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14
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Hudonnoodles |
October 14, 2014 23:15
| about 10 years ago
2014 FOODCOM
Team
Jen Hudon - jen.hudon@gmail.com - 978 302 7908; Your Name; and 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:
- Apartment kitchens:
- 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:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
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13
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Hudonnoodles |
October 14, 2014 23:14
| about 10 years ago
2014 FOODCOM
Team
* Jen Hudon - jen.hudon@gmail.com - 978 302 7908
* Your Name!
* Your Name!
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:
- Apartment kitchens:
- 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:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
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12
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Hudonnoodles |
October 14, 2014 23:13
| about 10 years ago
2014 FOODCOM
Team
* Jen Hudon - jen.hudon@gmail.com - 978 302 7908
* Your Name!
* Your Name!
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:
- Apartment kitchens:
- 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:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
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11
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Hudonnoodles |
October 14, 2014 23:12
| about 10 years ago
2014 FOODCOM
Team
* Jen Hudon - jen.hudon@gmail.com - 978-302-7908
* Volunteer 1
* Volunteer 2
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:
- Apartment kitchens:
- 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:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
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10
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Hudonnoodles |
October 14, 2014 23:05
| about 10 years ago
2014 FOODCOM
Team
* Jen Hudon - jen.hudon@gmail.com - 978-302-7908
*
*
We'll be heavily recruiting for actual food prep and cleanup, of course!
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:
- Apartment kitchens:
- 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:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
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9
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Hudonnoodles |
October 14, 2014 23:04
| about 10 years ago
2014 FOODCOM
Team
* Jen Hudon - jen.hudon@gmail.com - 978-302-7908
*
*
We'll be heavily recruiting for actual food prep and cleanup, of course!
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
Chris Esposito and Matt P can bring some food down (and beer!), but not until Saturday.
"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:
- Apartment kitchens:
- 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:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
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warren |
September 25, 2013 19:47
| about 11 years ago
This page WILL BECOME MORE ORDERLY -- I promise. I'm (Jeff) just compiling all the FOODCOM links and such for the 2013 Barnraising.
Team
We'll be heavily recruiting for actual food prep and cleanup, of course!
2013
Total budget this year: ~$2k, roughly 36 people
- Food transport - coordinate with TRAVELCOM (Becki)
- 2013 spreadsheet with Shopping list, Meals/recipes, Daily Menus, and Utensils/Vessels: https://docs.google.com/spreadsheet/ccc?key=0Ar9IZUm100zKdGVwWm5wa3pWQnpkWXdYa2pVYWUzTWc#gid=0
Dietary Restrictions
- wheat allergy / gluten free - 0 people
- dairy allergy / lactose intolerant - 3 person request soy milk for coffee
- tree nut allergies - 0 people
- vegetarians - 0 people
- salt-free - 1 person
Misc
Suggestions
- Hagit: red/yellow/green smoothies for the mornings...
- curry potato and lentils
- kimchi tofu stew
- BBQ night: burgers, spicy cheesy corn, roast veggies
- red beans and rice? w/ veg/vegan option
- a big vegetable stir-fry with (cooked separately and individually) tofu (or tempeh), chunked chicken breast or other meat, and rice (preferably brown).
Offers
Chris Esposito and Matt P can bring some food down (and beer!), but not until Saturday.
"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 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:
- Apartment kitchens:
- 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
2012 FOODCOM documents
Prepared and immaculately managed by Jen Hudon:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
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7
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warren |
September 25, 2013 19:44
| about 11 years ago
This page WILL BECOME MORE ORDERLY -- I promise. I'm (Jeff) just compiling all the FOODCOM links and such for the 2013 Barnraising.
Team
We'll be heavily recruiting for actual food prep and cleanup, of course!
2013
Total budget this year: ~$2k, roughly 36 people
- Food transport - coordinate with TRAVELCOM (Becki)
- 2013 spreadsheet with Shopping list, Meals/recipes, Daily Menus, and Utensils/Vessels: https://docs.google.com/spreadsheet/ccc?key=0Ar9IZUm100zKdGVwWm5wa3pWQnpkWXdYa2pVYWUzTWc#gid=0
Dietary Restrictions
- wheat allergy / gluten free - 0 people
- dairy allergy / lactose intolerant - 3 person request soy milk for coffee
- tree nut allergies - 0 people
- vegetarians - 0 people
- salt-free - 1 person
Suggestions
- Hagit: red/yellow/green smoothies for the mornings...
- curry potato and lentils
- kimchi tofu stew
- BBQ night: burgers, spicy cheesy corn, roast veggies
- red beans and rice? w/ veg/vegan option
- a big vegetable stir-fry with (cooked separately and individually) tofu (or tempeh), chunked chicken breast or other meat, and rice (preferably brown).
Offers
Chris Esposito and Matt P can bring some food down (and beer!), but not until Saturday.
Misc
Nearest grocery stores: (Staff will do the shopping on 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:
- Apartment kitchens:
- 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
2012 FOODCOM documents
Prepared and immaculately managed by Jen Hudon:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
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warren |
September 25, 2013 19:44
| about 11 years ago
This page WILL BECOME MORE ORDERLY -- I promise. I'm (Jeff) just compiling all the FOODCOM links and such for the 2013 Barnraising.
Team
We'll be heavily recruiting for actual food prep and cleanup, of course!
2013
Total budget this year: ~$2k, roughly 36 people
- Food transport - coordinate with TRAVELCOM (Becki)
- 2013 spreadsheet with Shopping list, Meals/recipes, Daily Menus, and Utensils/Vessels: https://docs.google.com/spreadsheet/ccc?key=0Ar9IZUm100zKdGVwWm5wa3pWQnpkWXdYa2pVYWUzTWc#gid=0
Dietary Restrictions
- wheat allergy / gluten free - 0 people
- dairy allergy / lactose intolerant - 3 person request soy milk for coffee
- tree nut allergies - 0 people
- vegetarians - 0 people
- salt-free - 1 person
Suggestions
- Hagit: red/yellow/green smoothies for the mornings...
- curry potato and lentils
- kimchi tofu stew
- BBQ night: burgers, spicy cheesy corn, roast veggies
- red beans and rice? w/ veg/vegan option
- a big vegetable stir-fry with (cooked separately and individually) tofu (or tempeh), chunked chicken breast or other meat, and rice (preferably brown).
Offers
Chris Esposito and Matt P can bring some food down (and beer!), but not until Saturday.
Misc
Nearest grocery stores: (Staff will do the shopping on 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:
- Apartment kitchens:
- 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
2012 FOODCOM documents
Prepared and immaculately managed by Jen Hudon:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
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warren |
September 25, 2013 19:43
| about 11 years ago
This page WILL BECOME MORE ORDERLY -- I promise. I'm (Jeff) just compiling all the FOODCOM links and such for the 2013 Barnraising.
Team
We'll be heavily recruiting for actual food prep and cleanup, of course!
2012 FOODCOM documents
Prepared and immaculately managed by Jen Hudon:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
2013
Total budget this year: ~$2k, roughly 36 people
- Food transport - coordinate with TRAVELCOM (Becki)
- 2013 spreadsheet with Shopping list, Meals/recipes, Daily Menus, and Utensils/Vessels: https://docs.google.com/spreadsheet/ccc?key=0Ar9IZUm100zKdGVwWm5wa3pWQnpkWXdYa2pVYWUzTWc#gid=0
Dietary Restrictions
- wheat allergy / gluten free - 0 people
- dairy allergy / lactose intolerant - 3 person request soy milk for coffee
- tree nut allergies - 0 people
- vegetarians - 0 people
- salt-free - 1 person
Suggestions
- Hagit: red/yellow/green smoothies for the mornings...
- curry potato and lentils
- kimchi tofu stew
- BBQ night: burgers, spicy cheesy corn, roast veggies
- red beans and rice? w/ veg/vegan option
- a big vegetable stir-fry with (cooked separately and individually) tofu (or tempeh), chunked chicken breast or other meat, and rice (preferably brown).
Offers
Chris Esposito and Matt P can bring some food down (and beer!), but not until Saturday.
Misc
Nearest grocery stores: (Staff will do the shopping on 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:
- Apartment kitchens:
- 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
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4
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warren |
September 25, 2013 19:43
| about 11 years ago
This page WILL BECOME MORE ORDERLY -- I promise. I'm (Jeff) just compiling all the FOODCOM links and such for the 2013 Barnraising.
Team
We'll be heavily recruiting for actual food prep and cleanup, of course!
2012 FOODCOM documents
Prepared and immaculately managed by Jen Hudon:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
2013
Total budget this year: ~$2k, roughly 36 people
- Food transport - coordinate with TRAVELCOM (Becki)
- 2013 spreadsheet with Shopping list, Meals/recipes, Daily Menus, and Utensils/Vessels: https://docs.google.com/spreadsheet/ccc?key=0Ar9IZUm100zKdGVwWm5wa3pWQnpkWXdYa2pVYWUzTWc#gid=0
- Extra notes: https://docs.google.com/document/d/12S7mWTGf8_LQdvprfXlQny9aLFV8YB8UjGa-JKdPivY/edit
Dietary Restrictions
- wheat allergy / gluten free - 0 people
- dairy allergy / lactose intolerant - 3 person request soy milk for coffee
- tree nut allergies - 0 people
- vegetarians - 0 people
- salt-free - 1 person
Suggestions
- Hagit: red/yellow/green smoothies for the mornings...
- curry potato and lentils
- kimchi tofu stew
- BBQ night: burgers, spicy cheesy corn, roast veggies
- red beans and rice? w/ veg/vegan option
- a big vegetable stir-fry with (cooked separately and individually) tofu (or tempeh), chunked chicken breast or other meat, and rice (preferably brown).
Offers
Chris Esposito and Matt P can bring some food down (and beer!), but not until Saturday.
Misc
Nearest grocery stores: (Staff will do the shopping on 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:
- Apartment kitchens:
- 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
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3
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warren |
September 25, 2013 19:42
| about 11 years ago
This page WILL BECOME MORE ORDERLY -- I promise. I'm (Jeff) just compiling all the FOODCOM links and such for the 2013 Barnraising.
Team
We'll be heavily recruiting for actual food prep and cleanup, of course!
2012 FOODCOM documents
Prepared and immaculately managed by Jen Hudon:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
2013
Total budget this year: ~$2k, roughly 36 people
- Food transport - coordinate with TRAVELCOM (Becki)
- 2013 spreadsheet with Shopping list, Meals/recipes, Daily Menus, and Utensils/Vessels: https://docs.google.com/spreadsheet/ccc?key=0Ar9IZUm100zKdGVwWm5wa3pWQnpkWXdYa2pVYWUzTWc#gid=0
- Extra notes: https://docs.google.com/document/d/12S7mWTGf8_LQdvprfXlQny9aLFV8YB8UjGa-JKdPivY/edit
Dietary Restrictions
- wheat allergy / gluten free - 0 people
- dairy allergy / lactose intolerant - 3 person request soy milk for coffee
- tree nut allergies - 0 people
- vegetarians - 0 people
- salt-free - 1 person
Nearest grocery stores: (Staff will do the shopping on 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:
- Apartment kitchens:
- Grill -- if we bring it
Suggestions
- Hagit: red/yellow/green smoothies for the mornings...
- curry potato and lentils
- kimchi tofu stew
- BBQ night: burgers, spicy cheesy corn, roast veggies
- red beans and rice? w/ veg/vegan option
- a big vegetable stir-fry with (cooked separately and individually) tofu (or tempeh), chunked chicken breast or other meat, and rice (preferably brown).
Offers
Chris Esposito and Matt P can bring some food down (and beer!), but not until Saturday.
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2
|
warren |
September 25, 2013 19:37
| about 11 years ago
This page WILL BECOME MORE ORDERLY -- I promise. I'm (Jeff) just compiling all the FOODCOM links and such for the 2013 Barnraising.
Team
We'll be heavily recruiting for actual food prep and cleanup, of course!
2012 FOODCOM documents
Prepared and immaculately managed by Jen Hudon:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
2013
Total budget this year: ~$2k, roughly 36 people
- Food transport - coordinate with TRAVELCOM (Becki)
- 2013 spreadsheet with Shopping list, Meals/recipes, Daily Menus, and Utensils/Vessels: https://docs.google.com/spreadsheet/ccc?key=0Ar9IZUm100zKdGVwWm5wa3pWQnpkWXdYa2pVYWUzTWc#gid=0
- Extra notes: https://docs.google.com/document/d/12S7mWTGf8_LQdvprfXlQny9aLFV8YB8UjGa-JKdPivY/edit
- Also, we are entertaining the option of purchasing lunch from the LUMCON kitchen on a day or so: LUMCON charges $8 per head for lunch, $12 per head for dinner. They can prepare stuff like the following:
- Mains: gumbo, lasagna, spaghetti, fried shrimp, fried fish, hamburger steaks
- Sides: mashed potatoes, mac-n-cheese, green beans, salad, dessert, drinks,
Suggestions
- Hagit: red/yellow/green smoothies for the mornings...
- curry potato and lentils
- kimchi tofu stew
- BBQ night: burgers, spicy cheesy corn, roast veggies
- spaghetti "arduino" - a basic but especially delicious red sauce with optional anchovies -- easy to prepare 2 pots with/without) and lots of garlic and some red pepper; Very good and easy to prepare a lot.)
- red beans and rice? w/ veg/vegan option
- a big vegetable stir-fry with (cooked separately and individually) tofu (or tempeh), chunked chicken breast or other meat, and rice (preferably brown).
Offers
Chris Esposito and Matt P can bring some food down (and beer!), but not until Saturday.
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1
|
warren |
September 25, 2013 18:31
| about 11 years ago
This page WILL BECOME MORE ORDERLY -- I promise. I'm (Jeff) just compiling all the FOODCOM links and such for the 2013 Barnraising.
Team
We'll be heavily recruiting for actual food prep and cleanup, of course!
2012 FOODCOM documents
Prepared and immaculately managed by Jen Hudon:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
2013
Total budget this year: ~$2k, roughly 36 people
- Food transport - coordinate with TRAVELCOM (Becki)
- 2013 spreadsheet with Shopping list, Meals/recipes, and Utensils/Vessels: https://docs.google.com/spreadsheet/ccc?key=0Ar9IZUm100zKdGVwWm5wa3pWQnpkWXdYa2pVYWUzTWc#gid=0
- Menu for Fri, Sat, Sun: https://docs.google.com/document/d/12S7mWTGf8_LQdvprfXlQny9aLFV8YB8UjGa-JKdPivY/edit
- Also, we are entertaining the option of purchasing lunch from the LUMCON kitchen on a day or so: LUMCON charges $8 per head for lunch, $12 per head for dinner. They can prepare stuff like the following:
- Mains: gumbo, lasagna, spaghetti, fried shrimp, fried fish, hamburger steaks
- Sides: mashed potatoes, mac-n-cheese, green beans, salad, dessert, drinks,
Suggestions
- Hagit: red/yellow/green smoothies for the mornings...
- curry potato and lentils
- kimchi tofu stew
- BBQ night: burgers, spicy cheesy corn, roast veggies
- spaghetti "arduino" - a basic but especially delicious red sauce with optional anchovies -- easy to prepare 2 pots with/without) and lots of garlic and some red pepper; Very good and easy to prepare a lot.)
- red beans and rice? w/ veg/vegan option
- a big vegetable stir-fry with (cooked separately and individually) tofu (or tempeh), chunked chicken breast or other meat, and rice (preferably brown).
Offers
Chris Esposito and Matt P can bring some food down (and beer!), but not until Saturday.
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0
|
warren |
September 25, 2013 18:27
| about 11 years ago
This page WILL BECOME MORE ORDERLY -- I promise. I'm (Jeff) just compiling all the FOODCOM links and such for the 2013 Barnraising.
Team
We'll be heavily recruiting for actual food prep and cleanup, of course!
2012 FOODCOM documents
Prepared and immaculately managed by Jen Hudon:
- Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
- Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE
2013
Total budget this year: ~$2k, roughly 36 people
- Food transport - coordinate with TRAVELCOM (Becki)
- 2013 spreadsheet with Shopping list, Meals/recipes, and Utensils/Vessels: https://docs.google.com/spreadsheet/ccc?key=0Ar9IZUm100zKdGVwWm5wa3pWQnpkWXdYa2pVYWUzTWc#gid=0
- Menu for Fri, Sat, Sun: https://docs.google.com/document/d/12S7mWTGf8_LQdvprfXlQny9aLFV8YB8UjGa-JKdPivY/edit
- Also, we are entertaining the option of purchasing lunch from the LUMCON kitchen on a day or so: LUMCON charges $8 per head for lunch, $12 per head for dinner. They can prepare stuff like the following:
- Mains: gumbo, lasagna, spaghetti, fried shrimp, fried fish, hamburger steaks
- Sides: mashed potatoes, mac-n-cheese, green beans, salad, dessert, drinks,
Suggestions
- Hagit: red/yellow/green smoothies for the mornings...
- curry potato and lentils
- kimchi tofu stew
- BBQ night: burgers, spicy cheesy corn, roast veggies
- spaghetti "arduino" - a basic but especially delicious red sauce with optional anchovies -- easy to prepare 2 pots with/without) and lots of garlic and some red pepper; Very good and easy to prepare a lot.)
- red beans and rice? w/ veg/vegan option
- a big vegetable stir-fry with (cooked separately and individually) tofu (or tempeh), chunked chicken breast or other meat, and rice (preferably brown).
Offers
Chris Esposito and Matt P can bring some food down (and beer!), but not until Saturday.
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