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