Dinner planning for the opening party on Thursday, 22nd February at 7:00pm. Location: Heritage Hall.

Menu plan

• oven roasted salmon (Ben Garfinkel)
• roasted vegetables (Jer Thorpe)
• farfalle pasta with sausage (1/3 veggie)
• Bread from 700Degrees
• salad
• chocolate fountain

Equipment (rental)

• 8x chafing dishes, 10x inserts (roasted veggies, salmon, 2x chicken, pasta)
• 8x serving spoons
• 4x tongs
• 2x lifters
• 2 burner tabletop (warming)

Equipment (purchase)

• rubber maids / food prep buckets (storing cooked pasta)
• shrink wrap (big costco roll -- covering prepped ingredients, pasta)
• 12x large tinfoil roasting pans
• dish towels

Ingredients

Salad

• mixed greens (bags, x6)
• 30 tomatoes
• 8 large English cucumbers
• olives (Boma, big jar of pitted)
• 4 red large red onions
• olive oil (1/2 bottle)
• balsamic vinegar (1 bottle)
• 1 jar liquid honey
• some herbs

Pasta Ingredients

• new dish in progress.... (no tabletop burners available!)

Spices and cooking basics

• Pepper
• Salt
• Minced Garlic (2x jars)
• Fresh herbs -- Oregano, Basil, Rosemary (6x bunches of each)
• Butter (3x blocks)
• Butter (dabs, for bread)
• Olive Oil (1L x2)

Roasted veggies

• 25lbs potatoes - round white & red
• 5lbs fennel bulbs
• 5lbs sweet potatoes
• 5lbs celery root
• 4 cups olive oil (1 bottle)
• 30 cloves garlic, minced
• 30 bay leaves
• a 'wack' of fresh rosemary
• sea salt + pepper

Salmon

• 75 cloves of garlic, minced
• 45 tbsp (675ml) finely chopped parsley (3x bunches)
• 45 sundried tomatoes (finely chopped)
• 6.5 tsp (32.5ml) salt
• 3.75 cups (750ml) olive oil (1x bottle)
• 14 - 16 2 - 3lbs sides of salmon

Chocolate Fountain

• fruit (pineapple, strawberries, melons)
• Italian roll cookies
• marshmallows

Sponsored by Purdy's Chocolates

Each chef to bring

• apron
• knives
• cutting board
• "tasting" liquid