Public Lab Wiki documentation



Barnraising Foodcom

This is a revision from September 25, 2013 19:44. View all revisions
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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

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:
    • 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

2012 FOODCOM documents

Prepared and immaculately managed by Jen Hudon: