HOSPITALITY MENUS - Sitemason



HOSPITALITY MENUS

KEEP IN MIND THAT YOU ARE FEEDING 75 COACHES AND OFFICALS.  PLEASE DOUBLE CHECK TO MAKE SURE YOU ARE BRINGING THE CORRECT ITEMS.  Everything must be delivered at the time stated. Do not bring early as we have limited storage space and do not have any way to keep things warm.   Please bring everything in disposable containers or plan to pick up that day. Crock-Pots and ladles need to have name and phone #. If you do not pick up the same day, they will be in the Excel storage room. Bring these to the hospitality room, down the MAIN hallway on the left.  NOT TO CONCESSIONS.  Make sure you bring everything listed (cooked, warm and ready to eat) and the correct amounts so you receive credit.  IF YOU ARE BRINGING SOMETHING WARM AND READY TO SERVE – PLEASE WRAP IN TOWELS OR SOMETHING TO INSULATE, the silver bags that grocery stores sell are a great way to keep warm.  If Costco size is stated, you must bring that extra large size to get credit, you do not have to purchase at Costco but it must bring that extra large quantity.  Email Bridget Kaegi with any questions @ bkaegi@

Thursday, Dec. 4th @ 6pm

MENU #1    THURSDAY – 6pm

1 lg. box Goldfish (Costco size)

1 lg. bag M & M’s (Costco size)

1 lg. bag peanut M & M’s (Costco size)

1 large chex mix (Costco size)

1 large container mints (ind. wrapped, Costco size)

MENU #2    THURSDAY – 6pm

12 - 2-liters Coke

12 - 2-liter diet Coke

5 - 2-liter 7-UP

MENU #3    THURSDAY - 6pm

7 - 2-liter caffeine free diet coke

7 - 2-liter caffeine free diet Pepsi

5 - 2-liter diet 7-UP

5 - 2 liter Dr. Pepper

5 - 2-liter diet Dr. Pepper

MENU #4    THURSDAY - 6pm

7 cases of water 36 -48 COUNT

MENU #5 THURSDAY - 6pm

7 cases of water 36 – 48 COUNT

MENU #6  THURSDAY - 6pm

2 quarts ½ & ½

1 gallon orange juice

12 individual yogurts

2 loaves homemade breakfast breads (ex. pumpkin, banana, poppyseed) sliced and ready to serve,

Large Hellmann’s Mayo

Large deli mustard

1 lb. cream cheese

MENU # 7  THURSDAY - 6pm

3 gallons sweet tea

3 gallons un-sweet tea

1 gallons lemonade

1 dozen SLICED bagels (assorted)

1 dozen ripe bananas, ready to eat, not green

MENU # 8  THURSDAY - 6pm

5 red plastic table skirts

4 white plastic oblong table cloths

MENU # 9  THURSDAY - 6pm

5 red plastic table skirts

4 white plastic oblong table cloths

MENU # 10  THURSDAY - 6pm

4 white plastic oblong table cloths

4 large full pointsettia  attractive pots

500 plastic forks

MENU # 11  THURSDAY - 6pm

Contact me if you have any questions @ bkaegi@

10 small pointsettia for dinner tables,

pots need to be attractive (not just plastic pot)

Friday, Dec. 5th @ 6:30 am

***CASSEROLES TO BE 9 X 12 & 3-4” DEEP***

 If a recipe is needed contact, Bridget Kaegi @ bkaegi@   

MENU # 12    FRIDAY 6:30 AM

2 Hashbrown Breakfast (9x13) casseroles, cooked, hot & ready to serve

1 fruit tray

MENU #13      FRIDAY 6:30 am

2 sausage/egg Breakfast (9x13) Casseroles, cooked, hot & ready to serve

1 dozen granola/cereal type bars 

MENU #14       FRIDAY 6:30 am

2 ham/egg Breakfast (9 x 13)Casseroles, cooked, hot & ready to serve

1 dozen fresh doughnuts

MENU #15        FRIDAY 6:30 am

2 egg/cheese (9 x 13) casserole, cooked, hot & ready to serve

1 veggie tray

MENU #16       FRIDAY 6:30 am

2 cheese grit Breakfast Casseroles, cooked, hot & ready to serve

1 fruit tray

Friday Dec. 5th @   9:30 am

MENU #17       FRIDAY 9:30 am

2 BUNCHES Celery washed and cut into dipping size

3 red, yellow or orange bell peppers cut into dipping size

4 POUNDS washed red and or green seedless grapes.

1 crate clementines

1 dozen ripe bananas, ready to eat, not green

2 quarts washed strawberries

MENU #18       FRIDAY 9:30 am

4 1-pound  bags tortilla chips

2 32 oz. Velveeta cheese

4 10 oz cans rotel

6 15oz. jars of Bush’s jarred chili, without beans

MENU #19       FRIDAY 9:30 am

2 large bottles ranch dressing (Costco size)

5 pound apples, any except Red Delicious, small are great!

5 pounds Mini carrots

6 large English cucumbers (the long ones at Costco)

2 quarts washed strawberries

MENU #20       FRIDAY 9:30 am

4 lbs. sliced cheddar cheese (2 packs @ Costco

2 lbs sliced swiss cheese (1 pack @ Costco)

4 pounds or 2 Costco packs, pre-sliced ham (appx. 2 lb. per pack)

MENU #21       FRIDAY 9:30 am

2 lbs. sliced cheddar cheese (2 packs @ Costco

4 lbs sliced swiss cheese (1 pack @ Costco)

4 pounds or 2 Costco packs, pre-sliced ham (appx. 2 lb. per pack)

MENU #22       FRIDAY 9:30 am

4 pounds or 2 Costco packs, pre-sliced roast beef (appx. 2 lbs. per pack)

4 pounds or 2 Costco packs, pre-sliced turkey (appx. 2 lbs per pack)

MENU #23       FRIDAY 9:30 am

2 large container grape tomatoes

3 large heads broccoli

3 large heads cauliflower

Please have everything washed and cut up ready to go on a veggie tray, put in disposable plastic bags

MENU #24       FRIDAY 9:30 am

4 pounds or 2 Costco packs, pre-sliced roast beef (appx. 2 lbs. per pack)

4 pounds or 2 Costco packs, pre-sliced turkey (appx. 2 lbs per pack)

MENU #25       FRIDAY 9:30 am

3 dozen croissants, sandwich size (Sam’s or Costco)

3 dozen Kaiser rolls (Sam’s)

3 dozen dinner rolls (Sam’s or Costco)

MENU #26       FRIDAY 9:30 am

2 recipe Asian slaw

Sliced tomatoes to be put on sandwich (50 slices)

3 heads of romaine lettuce, washed and cut for sandwiches

MENU #27       FRIDAY 9:30 am

1 broccoli salad, send DRESSING on side.

1 - Asian slaw

3 cut-up, fresh pineapples (NOT CANNED)

MENU #28       FRIDAY 9:30 am

Homemade Pasta salad to serve 20

1 broccoli salad, send DRESSING on side.

Large jar prepared horseradish

MENU #29       FRIDAY 9:30 am

Homemade Pasta salad to serve 20

1 broccoli salad, send DRESSING on side.

1 large honey mustard squeeze bottle

MENU #30       FRIDAY 9:30 am

300 heavy duty dinner plates

400 plastic 16 oz drinking cups

MENU #31       FRIDAY 9:30 am

Green salad

NOT BAGGED SALAD, BRING FRESH, CLEAN ATTRACTIVE -Green salad, washed and ready to serve, romaine, cherry tomatoes, grated carrots, sliced cucumber, bell pepper, fresh mushrooms and Dressing  to feed 40

MENU #32       FRIDAY 9:30 am

1 large jar marinated mushrooms (48 oz or larger), Costco size

1 large jar black olives, Costco size

1 large jar green olives, Costco size

1 large jar petite dills (48oz), Costco size

Friday,  Dec. 5th @  3pm

MENU # 33     FRIDAY 3pm

Homemade desserts to feed 20 – NOT cookies or brownies

1 large Crock-pot homemade vegetable soup with ladle

MENU # 34     FRIDAY 3pm

1 large Crock-pot homemade potato soup, with ladle

The following needs to be enough to garnish you soup

Grated cheddar cheese

Chopped bacon

Chopped scallions

MENU # 35     FRIDAY 3pm

1 large Crock-pot homemade chicken noodle soup, with ladle

Homemade desserts to feed 20 – NOT cookies or brownies

MENU # 36    FRIDAY 3pm

1 large Crock-pot homemade taco soup, with ladle

Fresh salad not bagged to feed 25 with Italian dressing on side

MENU# 37     FRIDAY 3pm

1 large Crock-pot homemade chicken tortilla soup, with ladle

Spinach/artichoke dip with crackers for 20

MENU # 38     FRIDAY 3pm

1 large veggie trays with dip to feed 25 each, please make yourself with nice assortment of vegetables and dip. Carrots, red bell peppers, cucumber, broccoli, mushrooms & celery.

Salad, fresh made w/ grated carrots, cucumbers, cherry tomatoes to feed 25, w/ranch dressing on side

Saturday, December 6th  

MENU # 39    Saturday 6:30am

4 lbs. mini chocolate candies

2 hash brown casseroles, cooked, hot and ready to serve

MENU # 40    Saturday 6:30 am

3 large (32 oz.) vanilla yogurt

3 lbs frozen mixed berries (Costco) thawed

1 boxes granola cereal

1 pound chopped toasted pecans

MENU # 41    Saturday 6:30 am

3 large (32 oz.) vanilla yogurt

3 lbs frozen mixed berries (Costco) thawed

1 box granola cereal

1 dozen bananas

MENU # 42    Saturday, 6:30 am

3 dozen breakfast sandwich, ind. wrapped in foil,

 (croissant/ham, English muffin/ egg/cheese-not sausage and biscuit) warm and ready to serve. You may make yourself or purchase frozen.

MENU # 43   Saturday, 6:30 am

4 dozen sausage and biscuit, wrapped in foil, 1 per pkg. warm and

\ready to serve. You may make yourself or purchase, (Sams had fresh biscuits in bakery and they also have pre-cooked sausage in freezer.

MENU # 44    Saturday, 6:30 am

2 hash brown/cheese breakfast  casseroles, cooked, hot and ready to serve

1 gallon orange juice

MENU # 45     Saturday, 6:30 am

2 Large fruit trays containing, pineapple, strawberries, cantaloupe, grapes, and other nice fruit available

SATURDAY BY 10:30 am

MENU # 46     Saturday by 10:30 am

3 bags dinner rolls (36 count) Costco/Sam’s bakery

2 home-made broccoli casserole 9 X 13 pans

MENU # 47     Saturday by 10:30 am

5 lbs. mini carrots

2 bunches celery

3 cucumbers English @ Costco/Sam’s

2 head broccoli

2 head cauliflower

Please have everything washed and cut up ready to go on a veggie tray, put in disposable plastic bags

MENU #  48    Saturday by 10:30 am

2 large container grape tomatoes

2 head broccoli

2 head cauliflower

3 cucumbers English @ Costco/Sam’s

6 red, orange or yellow mixed bell peppers

Please have everything washed and cut up ready to go on a veggie tray, put in disposable plastic bags

MENU # 49    Saturday by 10:30 am

1 spiral honey baked ham, cut off bone.

1 potato casserole, hot and ready to serve

MENU # 50    Saturday by 10:30 am

1 spiral - honey baked ham, cut off bone

Green salad w/dressing to serve 20

MENU # 51    Saturday by 10:30 am

1 spiral -  honey baked ham, cut off bone

Green salad w/dressing to serve 20

MENU # 52    Saturday by 10:30 am

1 large home-made mac & cheese in crock pot (not Kraft type) cooked, hot and ready to serve

homemade coleslaw to serve 25

MENU # 53    Saturday by 10:30 am

1 large home-made mac & cheese in crock-pot (not kraft type) cooked, hot and ready to serve

1 9 X 13 pan veg. casserole, hot and ready to serve

MENU # 54 Saturday by 10:30 am

1 9 X 13 potato casserole, hot and ready to serve

1 crock pot cinnamon apples

Saturday anytime before 3pm

MENU # 55 Saturday before 3pm

1 lg. bag M & M’s (Costco size)

1 lg. bag peanut M & M’s (Costco size)

1  large trail mix(Costco size)

MENU# 56 Saturday, before 3 pm

2 large artichoke/spinach dip from Costco

1 large roasted red pepper hummus from Costco

2 Large Stacy’s pita chips (Costco size)

2 large boxes Ritz crackers

MENU# 57 Saturday, before 3 pm

1 homemade veggie tray with red, yellow bell pepper strips, carrot sticks, 3 long cucumbers sliced, grape tomatoes, broc. /cauliflower.   Washed and ready to eat.  You can wash and cut and put in plastic bags, you don’t have to put on tray.

1 extra large bowl of home-made potato salad ( to serve 30)

MENU # 58 Saturday, before 3 pm

2 large bags of Teriyaki chicken, appx. 15 pc. each bag, precooked, TYSON @ Costco

These need to be thawed

3 bags sandwich buns

1 crock-pot baked beans

MENU # 59 Saturday, before 3 pm

2 large bags of Teriyaki chicken,appx. 15 pc. Each bag, precooked, TYSON @ Costco

These need to be thawed

Home-made pasta salad for 25

3 bags sandwich buns

MENU # 60 Saturday, before 3 pm

2 large bags of Teriyaki chicken,appx. 15 pc. Each bag, precooked, TYSON @ Costco

These need to be thawed

Home-made pasta salad for 20

3 bags sandwich buns

MENU # 61 Saturday, before 3 pm

1 large bag of Teriyaki chicken, appx. 15 pc. Each bag, precooked, TYSON @ Costco

These need to be thawed

1 crock-pot baked beans

home-made potato salad feed 20

MENU # 62 Saturday, before 3 pm

3 garnish trays, to feed a total of 75 sandwiches, lettuce, tomato slices, red onion slices, pickle slices, 1 large jar O’Charley’s honey mustard dressing.

MENU # 63 Saturday, before 3 pm

40 -50 individual assortment chips.

3 different home-made desserts, each to feed 15  

SUNDAY 6:30 AM

***CASSEROLES TO BE 9 X 12 & 3-4” DEEP***

 If recipe is needed contact, Bridget Kaegi @ bkaegi@   

MENU # 64    SUNDAY 6:30 AM

2 Hashbrown Breakfast casseroles, cooked, hot & ready to serve

1 large fruit tray

MENU # 65      SUNDAY 6:30 am

2 sausage/egg Breakfast Casseroles, cooked, hot & ready to serve

MENU # 66       SUNDAY 6:30 am

2 ham/egg Breakfast Casseroles, cooked, hot & ready to serve

MENU # 67        SUNDAY 6:30 am

2 egg/cheese casserole, cooked, hot & ready to serve

2 dozen granola/cereal  type bars

MENU # 68       SUNDAY 6:30 am

2 cheese grit Breakfast Casseroles, cooked, hot & ready to serve

1 veggie tray

Menu# 69  SUNDAY 6:30 am

1 gallon orange juice

1 dozen assorted doughnuts

1 dozen bagels w/cream cheese

1 loaves breakfast bread/ coffee cake

1 fruit tray

SUNDAY 10:30 am

Menu # 70, Sunday 10:30 am

30 mixed pieces chicken (baked or fried)

1gallon sweet tea

Menu# 71, Sunday 10:30 am

30 mixed pieces chicken (baked or fried)

1gallon sweet tea

Menu# 72, Sunday 10:30 am

20 mixed pieces chicken (baked or fried)

1 dozen Mrs. Winner’s biscuits (you must pre-order)

Menu# 73, Sunday 10:30 am

20 mixed pieces chicken (baked or fried)

1 dozen Mrs. Winner’s biscuits (you must pre-order)

Menu# 74, Sunday 10:30 am

30 mixed pieces chicken (baked or fried)

1 gallon un-sweet tea

Menu # 75, Sunday 10:30 am

30 mixed pieces chicken (baked or fried)

1 gallon un-sweet tea

Menu# 76, Sunday 10:30 am

1Crock-pot green beans. 4 qts or more, ready to serve

2 gallon Mrs. Winner’s mashed Potato with gravy (ready to serve)

(Pre-order)

Menu# 77, Sunday 10:30 am

1 crock-pot green beans, 4 qts or more, ready to serve

2 gallon Mrs. Winner’s mashed potatoes with gravy (ready to serve) (pre-order)

Menu # 78, Sunday 10:30 am

Large fruit tray

1 crock pot green beans

Homemade slaw for 25

Menu # 79, Sunday 10:30 am

Homemade dessert for20

Cheese / cracker tray for 15

Large veggie tray

Menu# 80, Sunday 10:30

Large fruit tray

Homemade salad, any type for 25

Homemade Dessert for 15

SUNDAY 3:00 am

Menu #  81 , Sunday 3:00

1 crock-pot white chili

1 box of crackers

Menu #  82 , Sunday 3:00

1 crock-pot chili

1 large bag shredded cheese

Menu #  83 , Sunday 3:00

1 crock-pot chili

1 large bag shredded cheese

We appreciate your time and donation.  We have a very good reputation of serving the best food to the officials and coaches!  Let’s keep it that way!  Make sure to check in with someone when bringing your food, it’s best to label it, just print off your assignment and tape it to your food.  If you have a favorite recipe please use it, if not, email, Bridget @ bkaegi@.

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