Our week began Monday night when we headed off to Sams' Club to buy the supplies for two breakfasts and two dinners for a 100 people. I had made lists and cost estimates and now it came to fruition. Strange to spend someone else's money.
|The truck was loaded nearly to the roof.|
|Two fridges and two freezers filled|
|Preparing breakfast. Thank goodness for the roasters. A great place to store 250 slices of toast.|
Wednesday suppertime was reasonably easy for us as we held a Chilli Cook-off. Fifteen entries, 1st, 2nd and 3rd prizes were awarded and then the diners ate the chilli. We provided cole-slaw, buns and toppings. For dessert there was ice cream.
Friday evening was the biggest, most challenging meal. We prepared 400 chicken wings, and 50 pounds of potatoes. The wings were "twice" cooked and the potatoes became herbed, roasted, chopped small potatoes. The challenge is to have all that and apple crisp ready at the same time. There is a huge commercial convection oven in the kitchen but there was way more food than capacity.
Friday night after the BBQ chicken dinner, we prepared the French Toast casserole for the breakfast. The dish needs to be refrigerated overnight. Believe me, the fact that it was already prepared was a such good thing. In the morning we were completely exhausted. We just had to chop up cantaloupe, pineapple and add grapes to fruit cups and pour juice.
|Preparing the french toast|
|96 fruit cups. All the fruit was fresh and chopped in the morning.|
|The French Toast was scrumptious.|
|Only a small part of our team. Evelyn, Mickey, Doug, Toni and Pam.|