Catering for week-end gatherings
/veggies/catering/gathaerings/gathering_catering.doc
GENERAL STATS PER 100 PEOPLE x TWO DAYS
Advisory stats from Anarchist Teapot Guide, with some actual figures from some Veggies Gathering Catering
Bread - 10 loaves per 100 people per meal = 60 loaves
50 people x 2 days = 10 loaves
80 people x 2 days = 24 loaves
Spreads – 3-4 jars (1kg) + 400g peanut butter per 100 per meal = 24jars + 3kg
50 people x 2 days = 3 jam + 0.5kg peanut butter
80 people x 2 days = 6 jam
Margerine – 2kg tub per 200 per whole day = 2 tub
50 people x 2 days = 1.5kg
80 people x 2 days = 2kg
Soya Milk – 0.2 ltr per person per day – 20ltr per 100 people per day = 4c/s
50 people x 2 days = 18 ltr = 18/100/day
80 people x 2 days = 30 ltr = 19/100/day
Breakfast cereals – 50% Meusli / 25% cornflakes / 25% crunchy
Eg. Essential delux muesli (og) / Essential crunchy (og) / Doves farm cornflakes (og)
50 people x 2 days = 3kg meusli + a little puffed rice etc
80 people x 2 days = 8kg meusli + 500g rice
Here is a bulk standard menu cycle for a typical gathering weekend
Vary according to availability of seasonal vegetables and preferences of cooks and attendees.
Fri Evening : Vegetable Stew + Bread&Spread
Sat Lunch : Tabbouleh + Green Salad + Toasted Seads
OR Hot Vegetable Soup & Bread&Spreads
Sat Evening : Chick Pea Curry + Cous Cous + chutney + salads
Sun Lunch : Spaghetti + Tom Sauce + Green Salad + Seeds + Bread&Spread
Drinks
Apple Concentrate – 5ltr for 100 people for whole w/end
Rocks cordials in reserve
Tea
Coffee + decaff
Herb tea – peppermint / rosehip . Loose is cheaper than bags
Water
Review for Gluten Free options – use no nuts
Note: salt delays cooking time – add at end
Do not add tomatoes until pulses are cooked, or cook pulses separately
Equipment
Sharp knives – large & small
Chopping boards
Can opener
Garlic press
Serving bowls / lots tubs & lids
Serving spoons, tongs, ladles
V.large ladles
*Very* large stirrers
Large wire spaghetti scoops / cullender
Food processor with chopping and grater attachments
Large cook pots – 2 x 20ltr + 25ltr or bigger
Large gas burners + regulators, pipe, clips, spanners, t-nozzles, taps
Paving slabs or reflective sheet under gas
23k gas (+ reserve)
Fire extinguishers / fire blankets / first aid kit
Large tea / coffee / herb tea urns with strainers
Or Boiler + giant teapot
Large juice / water jugs
100+ knife / fork / spoon (p.penguin has 60 each – keep sorted)
100+ plates
100+ bowls
100+ mugs
100+ beakers
Account Sheet for ______Gathering . ____ people . __ / __ / __
+crew
Vegetable account !!:
Bread account !!:
count in & outused pricecost
'Margerine' !!:
'Jam' / fruit spread !!:
Peanut butter / tahini / yeast extract !!:
!!:
Milk !!:
Sugar !!:
Tea !!:
Coffee !!:
Fruit Juice !!:
Herbals teas etc !!:
!!:
Meusli !!:
Cornflakes !!:
!!:
Veg Oil !!:
Bouillon !!:
Additional Ingredients costed per meal from recipes (ex-veg)
!!:
!!:
!!:
!!:
!!:
!!:
!!:
!!:
Venue costs !!:
Travel !!:
Total Cost:
Cake sales :
Cash Rcvd :
Friday Evening Arrivals – make lots – Gluten Free
Vegetable Stew
500g veg per person / yielding 300-500ml per person
204080120150
Oil200ml500ml1ltr1.5ltr2ltr
Onion1k2kg2kg3kg4k
Garlic (head)35101520
Potato4kg8kg16kg24kg30k
Leeks2kg3kg5kg8kg10k
Carrots 0.5kg1kg2kg3kg4k
Swede1kg2kg4kg6kg8k
Kale0.5kg1kg2kg3kg4k
Boullion(900g tub)80g150g300g450g600g
Red Lentils1kg2kg4kg6kg8k
Marjoram
Water4ltr8ltr16ltr2430ltr
Fry veg before adding water.
Allow 1 hour cooking to break down.
whizz some solids in food processor and add back in to thicken
Add red lentils if requirted for emergency thickening – allow 20mins
Serve with bread (& spreads) and drinks
Lunch - Saturday
Tabbouleh122060100150
Bulgar1kg2kg5kg7.5k12k
Tomato2kg3kg8kg9kg20k
Cucumber, diced2381220
Garlic (minced)4cloves1head2 head23
Parsley (bunch)0.5 bunchbunch245
Mint (bunch)0.25 bunch0.5bunch123
Lemon juice16tbl.sp.200ml500ml1ltr1.5lt
Salt
Black Pepper
(Chick peas)
Green salad2045100
lettuces : Oak Leaf / Rollo248
Rocket112
Watercress (bunch)112
Spring onions (bunch)123
Tomato1kg2kg4
Vinegrette
Nice Vinegar40ml100ml200ml
Olive Oil200ml500ml1ltr
Basil & Oregano
Toasted Seeds2050
Sesame & Sunflower seeds200g each400g each
Soya Sauce10ml25ml
fry on skillet with little oil. Add soy sauce
Evening Meal : Saturday : Chick Pea Curry & Cous Cous
Curry20120150
1.5 serving spoon per person
Oil200ml1ltr1.5ltr
Onion1kg4kg5kg
Garlic2head10 head12
(Sweet) Potato2k10kg12
Aubergine1k4kg6
Courgette1k6kg8
Carrots0.5k2kg3
Curry Paste (280g)0.5jar2 jar3
Cream Coconut (200g)0.5block2 - 3 block4
Chick Peas (410g)2tin8 tin10
Rosemary
Thyme
Cumin
Salt & Black Pepper
fry vegetables . Add water a little at a time
Soak & cook some pulses early to add towards end of cooking (or tins chick peas)
Have 3 – 5kg red lentils available for energency thickening – allow 20mins
2060120150
Cous Cous1.5k4kg8kg10k
Bouillion (900g)50g150g300g400g
Sultanas0.3kg1kg2kg2.5k
Boiling wate - cover to 1½ depth
Red Salad20100150
Red cabbage169
Mayo13 jar4jar
Orange chunks21218
Sultanas0.3k1kg1.5k
Cucumber396kg box9k
Spring onion bunch136 9
Vegan yoghurt (250ml)0.5234
Sweet mango chutney (L&M stores)
Lunch - Sunday
Spaghetti2050100150
Topping
120g veg/ person
Onion1kg2kg46
Garlic (head)251015
Courgette1kg2kg46
Carrots1kg2kg46
Basil
Oregano
Tin Toms (450g)261218
Spaghetti (500g)49 pack1827
Oil200ml1ltr2ltr3ltr
salt
Spaghetti – 100g per person . All at once in fast boiling water with lots oil – 2-3 people
Scoop out while still firm, adding some salt & lots more oil – several people
(big wire drainer scoops or carefully tip into large collander)
Sesame seeds & sunflower seeds fry on skillet with oil, adding soy sauce
Green salad – as above (6 oak leaf/lollo roso (or chinese leaf) lettuces + 2 rocket)
Bread & spread.
Options per 100 portions
15-20 roast peppers
3kg puy / green lentils
Alternative Kitchen Inventory (Activist Tat - Summer 2009)
Note: The kitchen does not have its own marquee structure. This needs to be supplied by the event.
Time should be allowed for cleaning cutlery and crockery prior to use.
Items marked are the responsibility of the event organiser not the atc.
Cleaning and water
1 x multi purpose plastic buckets
4 xWashing up bowls
2 x handwash bowls
1 x large box of cleaning stuff-sponges, scourers, handwash soap, spray cleaner, sanitiser gel.
Aprons
Antibacterial hand soap
Tea-towels
Cloths
Washing up racks
* Washing up liquid
* Antibacterial Surface cleaner (preferably spray form)
* Gel hand sterilizer for quick cleansing
Kitchen Supplied – assume hot water, sinks, tables, cookers
Take additional electric water boiler
1x Weighing Scales (to ensure for picnic snack mixes go around)
First Aid Kit (with blue plasters)
Assumed in venue: Fire Extinguisher (Powder type) and Bin liners
Sweeping brush and mop – assumed in venue
Dustpan and brush – assumed in venue
Tea Making and Hot Water
Organisers assumed to be providing drinks
if not 100 mugs + plastic beakers
2 x large flask dispensers
Preparation
brown and green coloured chopping boards.
large and small SHARP knives with Sharpener
Cooking Containers and Utensils
1x Thermometer for Checking Food Temperature
2 BIG Pans with lids
2 medium pans with lid
stirring spoons and paddle
giant colander
General Utensils Prep and Serving
maller colander
Ladles and serving spoons
wooden spoons
Graters
Salad and Mixing Bowls
Multiple TIN OPENERS ( make sure you have spares as well)
1 very good tin opener to be kept safe please
Measuring jugs
3x Trays
3x Tongs
Eating and Serving
TO BE CHECKED
400 Plates ( 100 strong melamine matching pattern, 200 assorted plastic, 100 pot and enamel)
150 Bowls ( 100 plastic, 50 pot and enamel)
150 x Knives
150 x Forks
150 x Spoons
Tea spoons