Catering for Week-end Gathering



Catering for week-end gatherings

/veggies/catering/gathaerings/gathering_catering.doc

1 GENERAL STATS PER 100 PEOPLE x TWO DAYS

Advisory stats from Anarchist Teapot Guide, with some actual figures from some Veggies Gathering Catering

Bread - 10 loaves per 100 people per meal = 60 loaves

50 people x 2 days = 10 loaves

80 people x 2 days = 24 loaves

2

3 Spreads – 3-4 jars (1kg) + 400g peanut butter per 100 per meal = 24jars + 3kg

50 people x 2 days = 3 jam + 0.5kg peanut butter

80 people x 2 days = 6 jam

Margerine – 2kg tub per 200 per whole day = 2 tub

50 people x 2 days = 1.5kg

80 people x 2 days = 2kg

Soya Milk – 0.2 ltr per person per day – 20ltr per 100 people per day = 4c/s

50 people x 2 days = 18 ltr = 18/100/day

80 people x 2 days = 30 ltr = 19/100/day

4 Breakfast cereals – 50% Meusli / 25% cornflakes / 25% crunchy

Eg. Essential delux muesli (og) / Essential crunchy (og) / Doves farm cornflakes (og)

50 people x 2 days = 3kg meusli + a little puffed rice etc

80 people x 2 days = 8kg meusli + 500g rice

1

2 Here is a bulk standard menu cycle for a typical gathering weekend

Vary according to availability of seasonal vegetables and preferences of cooks and attendees.

3 Fri Evening : Vegetable Stew + Bread&Spread

4 Sat Lunch : Tabbouleh + Green Salad + Toasted Seads

5 OR Hot Vegetable Soup & Bread&Spreads

6 Sat Evening : Chick Pea Curry + Cous Cous + chutney + salads

7 Sun Lunch : Spaghetti + Tom Sauce + Green Salad + Seeds + Bread&Spread

8 Drinks

Apple Concentrate – 5ltr for 100 people for whole w/end

Rocks cordials in reserve

Tea

Coffee + decaff

Herb tea – peppermint / rosehip . Loose is cheaper than bags

Water

9

10 Review for Gluten Free options – use no nuts

11 Note: salt delays cooking time – add at end

12 Do not add tomatoes until pulses are cooked, or cook pulses separately

13

14 Equipment

Sharp knives – large & small

Chopping boards

Can opener

Garlic press

Serving bowls / lots tubs & lids

Serving spoons, tongs, ladles

V.large ladles

*Very* large stirrers

Large wire spaghetti scoops / cullender

Food processor with chopping and grater attachments

Large cook pots – 2 x 20ltr + 25ltr or bigger

Large gas burners + regulators, pipe, clips, spanners, t-nozzles, taps

Paving slabs or reflective sheet under gas

23k gas (+ reserve)

Fire extinguishers / fire blankets / first aid kit

Large tea / coffee / herb tea urns with strainers

Or Boiler + giant teapot

Large juice / water jugs

100+ knife / fork / spoon (p.penguin has 60 each – keep sorted)

100+ plates

100+ bowls

100+ mugs

100+ beakers

Account Sheet for ___________________Gathering . ____ people . __ / __ / __

+ crew

Vegetable account ! ! :

Bread account ! ! :

count in & out used price cost

'Margerine' ! ! :

'Jam' / fruit spread ! ! :

Peanut butter / tahini / yeast extract ! ! :

! ! :

Milk ! ! :

Sugar ! ! :

Tea ! ! :

Coffee ! ! :

Fruit Juice ! ! :

Herbals teas etc ! ! :

! ! :

Meusli ! ! :

Cornflakes ! ! :

! ! :

Veg Oil ! ! :

Bouillon ! ! :

Additional Ingredients costed per meal from recipes (ex-veg)

! ! :

! ! :

! ! :

! ! :

! ! :

! ! :

! ! :

! ! :

Venue costs ! ! :

Travel ! ! :

Total Cost :

Cake sales :

Cash Rcvd :

15 Friday Evening Arrivals – make lots – Gluten Free

1 Vegetable Stew

500g veg per person / yielding 300-500ml per person

20 40 80 120 150

5 Oil 200ml 500ml 1ltr 1.5ltr 2ltr

Onion 1k 2kg 2kg 3kg 4k

Garlic (head) 3 5 10 15 20

Potato 4kg 8kg 16kg 24kg 30k

Leeks 2kg 3kg 5kg 8kg 10k

Carrots 0.5kg 1kg 2kg 3kg 4k

Swede 1kg 2kg 4kg 6kg 8k

Kale 0.5kg 1kg 2kg 3kg 4k

Boullion(900g tub) 80g 150g 300g 450g 600g

Red Lentils 1kg 2kg 4kg 6kg 8k

Marjoram

Water 4ltr 8ltr 16ltr 24 30ltr

Fry veg before adding water.

Allow 1 hour cooking to break down.

whizz some solids in food processor and add back in to thicken

Add red lentils if requirted for emergency thickening – allow 20mins

Serve with bread (& spreads) and drinks

1 Lunch - Saturday

2 Tabbouleh 12 20 60 100 150

6 Bulgar 1kg 2kg 5kg 7.5k 12k

Tomato 2kg 3kg 8kg 9kg 20k

Cucumber, diced 2 3 8 12 20

Garlic (minced) 4cloves 1head 2 head 2 3

Parsley (bunch) 0.5 bunch bunch 2 4 5

Mint (bunch) 0.25 bunch 0.5bunch 1 2 3

Lemon juice 16tbl.sp. 200ml 500ml 1ltr 1.5lt

Salt

Black Pepper

(Chick peas)

1 Green salad 20 45 100

lettuces : Oak Leaf / Rollo 2 4 8

Rocket 1 1 2

Watercress (bunch) 1 1 2

Spring onions (bunch) 1 2 3

7 Tomato 1kg 2kg 4

1 Vinegrette

8 Nice Vinegar 40ml 100ml 200ml

Olive Oil 200ml 500ml 1ltr

Basil & Oregano

1 Toasted Seeds 20 50

Sesame & Sunflower seeds 200g each 400g each

Soya Sauce 10ml 25ml

fry on skillet with little oil. Add soy sauce

2 Evening Meal : Saturday : Chick Pea Curry & Cous Cous

9 Curry 20 120 150

10 1.5 serving spoon per person

11 Oil 200ml 1ltr 1.5ltr

12 Onion 1kg 4kg 5kg

13 Garlic 2head 10 head 12

14 (Sweet) Potato 2k 10kg 12

15 Aubergine 1k 4kg 6

16 Courgette 1k 6kg 8

17 Carrots 0.5k 2kg 3

18 Curry Paste (280g) 0.5jar 2 jar 3

19 Cream Coconut (200g) 0.5block 2 - 3 block 4

20 Chick Peas (410g) 2tin 8 tin 10

21 Rosemary

22 Thyme

23 Cumin

24 Salt & Black Pepper

25

26 fry vegetables . Add water a little at a time

Soak & cook some pulses early to add towards end of cooking (or tins chick peas)

Have 3 – 5kg red lentils available for energency thickening – allow 20mins

20 60 120 150

Cous Cous 1.5k 4kg 8kg 10k

Bouillion (900g) 50g 150g 300g 400g

Sultanas 0.3kg 1kg 2kg 2.5k

Boiling wate - cover to 1½ depth

1 Red Salad 20 100 150

Red cabbage 1 6 9

Mayo 1 3 jar 4jar

Orange chunks 2 12 18

Sultanas 0.3k 1kg 1.5k

Cucumber 3 9 6kg box 9k

Spring onion bunch 1 3 6 9

Vegan yoghurt (250ml) 0.5 2 3 4

Sweet mango chutney (L&M stores)

2 Lunch - Sunday

3 Spaghetti 20 50 100 150

4 Topping

5 120g veg/ person

Onion 1kg 2kg 4 6

Garlic (head) 2 5 10 15

Courgette 1kg 2kg 4 6

Carrots 1kg 2kg 4 6

Basil

Oregano

Tin Toms (450g) 2 6 12 18

Spaghetti (500g) 4 9 pack 18 27

Oil 200ml 1ltr 2ltr 3ltr

salt

6

27 Spaghetti – 100g per person . All at once in fast boiling water with lots oil – 2-3 people

Scoop out while still firm, adding some salt & lots more oil – several people

(big wire drainer scoops or carefully tip into large collander)

Sesame seeds & sunflower seeds fry on skillet with oil, adding soy sauce

Green salad – as above (6 oak leaf/lollo roso (or chinese leaf) lettuces + 2 rocket)

Bread & spread.

Options per 100 portions

15-20 roast peppers

3kg puy / green lentils

Alternative Kitchen Inventory (Activist Tat - Summer 2009)

Note: The kitchen does not have its own marquee structure. This needs to be supplied by the event.

Time should be allowed for cleaning cutlery and crockery prior to use.

Items marked are the responsibility of the event organiser not the atc.

Cleaning and water

1 x multi purpose plastic buckets

4 xWashing up bowls

2 x handwash bowls

1 x large box of cleaning stuff-sponges, scourers, handwash soap, spray cleaner, sanitiser gel.

Aprons

Antibacterial hand soap

Tea-towels

Cloths

Washing up racks

* Washing up liquid

* Antibacterial Surface cleaner (preferably spray form)

* Gel hand sterilizer for quick cleansing

Kitchen Supplied – assume hot water, sinks, tables, cookers

Take additional electric water boiler

1x Weighing Scales (to ensure for picnic snack mixes go around)

First Aid Kit (with blue plasters)

Assumed in venue: Fire Extinguisher (Powder type) and Bin liners

Sweeping brush and mop – assumed in venue

Dustpan and brush – assumed in venue

Tea Making and Hot Water

Organisers assumed to be providing drinks

if not 100 mugs + plastic beakers

2 x large flask dispensers

Preparation

brown and green coloured chopping boards.

large and small SHARP knives with Sharpener

Cooking Containers and Utensils

1x Thermometer for Checking Food Temperature

2 BIG Pans with lids

2 medium pans with lid

stirring spoons and paddle

giant colander

General Utensils Prep and Serving

maller colander

Ladles and serving spoons

wooden spoons

Graters

Salad and Mixing Bowls

Multiple TIN OPENERS ( make sure you have spares as well)

1 very good tin opener to be kept safe please

Measuring jugs

3x Trays

3x Tongs

Eating and Serving

TO BE CHECKED

400 Plates ( 100 strong melamine matching pattern, 200 assorted plastic, 100 pot and enamel)

150 Bowls ( 100 plastic, 50 pot and enamel)

150 x Knives

150 x Forks

150 x Spoons

Tea spoons

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