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Kitchen

Crew Lead

Robin E. aka PaX

Overview

The kitchen will be centralized and provide the camp with two planned meals per day. There will be a late morning brunch at approximately 11 am and an early evening dinner at about 7pm. The crew lead will plan meals that are nutritious and acquire groceries. The lead is in charge of organizing the kitchen but will delegate as needed to camp members. Cleanliness and organization are priorities.

Camp members are responsible for any additional meals and snacks.

Budget

We need to agree on the per diem per person so Robin can plan accordingly. Somewhere between $10-15 / person / day? (I think we could get by amply on $10 per person per day, from Sunday to Sunday that is $80 per person for two meals for each of these days. -Robin)

Structure

One Costco barn will be dedicated to the kitchen, coffee prep, food and water storage.

Equipment

• Mess Kit - Everyone is responsible for bringing their own dishes to eat from.

• Camp Stove (2 burner) [Damon]
• 6 propane cylinders [Damon]

I will bring the following [Robin]

• Large pot with cover x2
• Large skillet
• Small skillet
• Medium sauce pan with cover x2
• Pasta strainer
• Metal mixing bowl
• Plastic close able wash tubs x3
• Rags for cleaning & drying dishes
• Cutting board
• Measuring cup
• Sharp chef's knife
• Tongs
• Wooden spoon x2
• Whisk
• Serving spoon
• Cheese grater
• Large pillow case ;-)
• 7 Gallon Propane tank

I will need someone else to bring the following

• 1 Cutting board [Damon]
• 1 Sharp Chef's knife (the scary movie knife) [Damon]
• 1 Paring knife [Damon]
• 1 Ladle for soups [Damon]
• 1 Dish rack (to dry dishes in, I thought that if we keep this in the RV we can keep the dishes dust free while not in use and letting them dry after washing?)[Melis]
• 1 Spatula [Damon]
• Two burner stove. (I am counting on having another two burner stove to insure the kitchen runs smoothly.)['Melis]
• Several coolers for food storage [1/Melis]
• Quite a few 1 Gallon ziplock bags (this is important, we all should have some for personal use to keep playa dust from anything you don't want coated with alkaline dust the consistency of talcum powder.)

Sanitation

• wash tubs with lids x3 [Robin]
• Dish soap [Damon]
• Biodegradable sanitation solutions [Robin]
• towels [Robin]
• sponges[Melis]

Coolers

Need to have coolers + ice to store food. Need to work out a way for personal food items. The RV will have a fridge + freezer as well.

Menu

(This is preliminary, not set in stone, so ideas are welcome. If you would like to see something on the menu please let me know. If you have any favorite simple recipes I will be glad to use them. I especially need vegetarian ideas, for breakfast in particular. - Robin)

1st Sunday

11:00 meal - We will be on the road.

18:00 meal - Strip steak with a medley of greens and baby idaho potatoes. Cucumber salad.

Monday

11:00 meal - Breakfast Burritos. (Potatoes, eggs, cucumber, bacon) Will Plan to make it vegetarian friendly.

18:00 meal - Pasta with pine nuts and cherry tomatoes, served with Italian Sausage. Grilled Vegetables.

Tuesday

11:00 meal - Pancakes, bacon, oatmeal.

18:00 meal - Chicken Curry / Tofu curry, with rice pilaf Brussel sprouts.

Wednesday

11:00 meal - Egg and veggy scramble with canadian bacon. Will plan to make vegetarian friendly. Oatmeal.

18:00 meal - Chicken / soy and rice soup.

Thursday

11:00 meal - Whole wheat pancakes, eggs

18:00 meal - Choucroute with pan fried baby potatoes. Will plan to make vegetarian friendly.

Friday

11:00 meal - Veggy Scramble, Oatmeal

18:00 meal - Tofu Stir fry

Saturday

11:00 meal - Mexican breakfast, egg and potato tacos / burritos.

18:00 meal - Chicken Lentil stew and Broccoli. Will be vegetarian friendly.

Sunday

11:00 meal - Left overs.

18:00 meal - A Pasta & sausage dish. Served with corn.

Snacks for during the day.

Hard boiled eggs, Pita bread and hummus, Peanut butter and jelly sandwiches (as long as the bread lasts.) Peaches. ...

Food List

Breakfast:

A flat of 64 eggs. 1 package whole wheat floor. 1 large can of oatmeal or equivalent. Bacon how much for 3 meals? 3 packages Canadian bacon, How much for 3 meals? 3 lbs 2 Gallons of Milk. 1 half gallon heavy cream. 1 half gallon half and half. 1 lb sugar. 5 white onions 5 large cucumbers. 1 large sack of potatoes. 2 large summer squashes. 5 zuchinni.? 1 or 2 packages of floor tortillas. 1 package of butter. 1 bottle canola oil. 1 bottle olive oil. 2 large cans of peanut butter. 1 large can of strawberry preserves. 3-4 loaves of bread. Concentrated fruit juices for juice and sorbets. Kosher salt. Black Pepper. Curry. Thyme

Other meals

Sunday:

Strip steak: how much for 5lbs Spinach That red cored green. Some kind of pepper (pasilla?) 1 large white onion sack of baby potatoes.

Monday:

Pasta dish. cup per person dry bow tie pasta. 4/5 lbs 1 red onion package cherry tomatoes Fresh basil Clamata olives Olive oil. Toasted pine nuts.

3 lbs italian sausage.RiceStr

Fried zuchinni. 5 large zuchinni.

Tuesday:

Chicken; how much for 10 - 12 5lbs Curry. Thyme Cardamom Ginger Paprika. I lb of long grain white rice or quinoa. 1 onion a few garlic cloves. 1 package Chicken Broth. 1 summer squash 1 zuchini. Chicken Broth / Veggy Broth. Butter. rice how much for 10 - 12 1/2 a cup Carrots

Wednesday:

Chicken & Rice Soup. 2 onion 1 carrot 1 cellery. 2 1/2 cups rice. 2.5 lbs chicken. 2 packages chicken Stock.

Thursday:

Choucroute 1 white onion 2 - 3 cans sour kraut. 5 lbs sausage 1 lb salt pork / unsmoked bacon. cloves, caraway seed. 1 - 2 bottles reisling. Mustard to serve with. Package baby potatoes.

Friday:

Sauce buy a can from asian section. Augment with veggy stock. 2 Carrots 1 zucchini Broccoli 1 onion big diced pieces. 4 lbs tofu. Extra firm Corn Starch Garlic

4 cups dry rice / quinoa to be cooked.

Saturday:

2 cups green lentils Garlic 2 med onions olive oil celery 1/2 package 4-5 carrots 4 medium potatoes / 1/2 cup split peas bayleaf whole thyme oregano bell pepper broccoli 2 lbs chicken curry powder.

Sunday:

Pork fried rice. & Broccoli. 1/2 cup per person. uncooked rice. 5 cups3 Pork shoulder small cubes. 1 lbs 8 eggs Red wine vinegar Soy sauce.

Service Schedule

We will need 1 kitchen helper, cooks assistant for every meal and 2 clean up people after every meal on a rotating basis. The kitchen helper will assist the cook with food preparation and presentation. Clean up people will be responsible for dishes and sanitation after the meal. Having two people will ensure that this gets done quickly so there is not a cluster fuck around the sanitation station after meals. (This really should not be a big deal with only 8 people at meals.)

Cleanup Schedule

Each day will have someone in charge of making sure the camp is clean. Members pitch in to help clean up.