2004 DLF Gathering Kitchen & Menu Details

 

 

 

 Last year we anticipated there would be more interest in meal preparation than there was in actuality and we over-bought.

 

This is a suggested trimmed-down list of foodstuffs to have available for the self-serve meals. Please add or subtract:

BREAKFAST
Coffee (caffeinated and decaf)
Tea
Spring water
Fruit juice
Muffins/Bagels/Bread
Cereal (oatmeal and basic dry cereal)
Milk (dairy and soy)
Butter
Cream cheese
Jam / Jelly
Fruit (fresh and dried)
Nuts
Eggs

Swiss Cheese

LUNCH
Bread
Lunchmeat
Tuna
Cheese

Peanut Butter
Avocado
Lettuce
Sprouts
Condiments
Chips

Fruit


DINNER (served at around 6:30 p.m.) will be our only daily meal together.

(beverages are spring water, juice, wine and soda)

 Dinner Menu

 

MONDAY 14

Pizza (veggie & meat)

Salad

Dessert

_______  COOK: Amy

_______  HELP:  Carlos

15 people

 

 

TUESDAY 15

Dave’s Divine Meatloaf (leftovers for sandwiches)

Baked Potatoes

Steamed Veggies

Salad

Dessert

_______  COOK: Dave

_______  HELP:  Ruth?

15 people

 

 

WEDNESDAY 16

Chicken & Rice Casserole

Peas

Rolls

Salad

Dessert

_______  COOK: Lis

_______  HELP:  Amy

15 people

 

 

THURSDAY 17

BBQ (hamburger, veggie burger, hotdogs)

Potato Salad / Green Salad

Chips & Dip

Corn on the Cob

Ruth’s famous Brownies

_______  COOK: Doug & Carlos

_______  HELP:  Amy

15 people

FRIDAY 18

Chicken w/Wine Sauce & Noodles

Salad

Dessert

_______  COOK: Ruth

_______  HELP:  Doug

15 people

 

 

SATURDAY 19

Vegetarian Lasagna

Salad

Garlic Bread

Dessert

_______  COOK: Amy

_______  HELP:  Doug

13 people

 

 

SUNDAY 20

Salmon (Broiled or Grilled)

Salad

Dessert

_______  COOK: Amy

_______  HELP:  Carlos

13 people

 

 

MONDAY 21 OPEN

_______

8 people

 

 

TUES. 22 thru WED. 23

_______

5-6 people

 

 

Attendees –

Click Here to submit menu suggestions

Click Here for kitchen staff schedule comments