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Barnraising Foodcom

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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:
    • 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

2013 FOODCOM documents

Total budget this year: ~$2k, roughly 36 people

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: