((( WHAT'S ON THE MENU )))

The Bose speakers come with the cabin rental. And no, you can't shoot at them or chuck them in the water source.

The Bose speakers come with the cabin rental. And no, you can't shoot at them or chuck them in the water source.

ROFLOL

engtaz

The Bose speakers come with the cabin rental. And no, you can't shoot at them or chuck them in the water source.

I can do anything I want as long as I'm willing to pay for it !

Well, if you are paying for it....let's make a sacrifice to the audio gods.....via BL'oSe.

Well, if you are paying for it....let's make a sacrifice to the audio gods.....via BL'oSe.

Maybe Uncle Bob would care to light the fuse ?

OK folks, here's the deal. We have set a date for the Carverfest menu to be at least 95% complete. That date is August the 10th. What we need to know is if anybody has an allergic reaction to any type of food that has been proposed, or will be proposed. We are planning on peanut oil for the chicken wings, for example. Some folks have a bad enough reaction to certain foods that they can't even be in the same room without an outbreak. We would like to know in advance if this is an issue for anybody.

If you do not want to post it here in this thread, no problem. PM Sir Magnaryder or the wonderful Maddhousemouse and let them know so that we can plan accordingly.

Also, If you have a suggestion or request of what you would like to eat while at Carverfest, post it here. On site at Hell's Kitchen [Watershed 12] we will have three grills lined up for some mass cooking. The only thing that you might not like would be the scenery looking over one of the best views that the cabins have to offer. I'm sure that you will be able to get over it.

Again, we would like 95% of the menu finalized by August the 10th. Thank you ladies and gentlemen!!!

Follow up to the message above...What we are looking for is what folks want to eat as the burden of shopping looks like it will be falling on a sole person (Thanks Tom!)

Recipies have been floating across the Fest thread about some "killer recipes". If we can agree as a group, we need 4 dinners and 4 breakfasts to begin with. If you provide a suggestion, we need the list of ingredients and how many this serves. Right now, 25-30 people to serve. In addition, daytime snacks/lunches are suggestions we are looking for.

Kick it off with this:

snacks/lunches:
Buffalo and BBQ wings with blue cheese and ranch dips. Plus celery and carrots.
Cheese/hard salami/crackers/veggies

Magna......you can chime in at any time.....

Thanks to everyone, in advance for your contributions

Toodles,

Pam

-cases of white castles pleaze !!!







-

Follow up to the message above...What we are looking for is what folks want to eat as the burden of shopping looks like it will be falling on a sole person (Thanks Tom!)

Recipies have been floating across the Fest thread about some "killer recipes". If we can agree as a group, we need 4 dinners and 4 breakfasts to begin with. If you provide a suggestion, we need the list of ingredients and how many this serves. Right now, 25-30 people to serve. In addition, daytime snacks/lunches are suggestions we are looking for.

Kick it off with this:

snacks/lunches:
Buffalo and BBQ wings with blue cheese and ranch dips. Plus celery and carrots.
Cheese/hard salami/crackers/veggies

Magna......you can chime in at any time.....

Thanks to everyone, in advance for your contributions

Toodles,

Pam

How about something regional representing areas of the country (just a thought). I for one love a pasta primavera dish with shrimp, a light alfredo sauce, perhaps with sliced bell peppers, olives, and pine nuts.
Or How about stuffed bell peppers with/out meat (choice of diced chicken, ground beef, shrimp, etc), kernel corn, rice; brocolli spears, salad, served with cornbread.

My 2 cents as it were...thanks.

Arthur

Follow up to the message above...What we are looking for is what folks want to eat as the burden of shopping looks like it will be falling on a sole person (Thanks Tom!)

Recipies have been floating across the Fest thread about some "killer recipes". If we can agree as a group, we need 4 dinners and 4 breakfasts to begin with. If you provide a suggestion, we need the list of ingredients and how many this serves. Right now, 25-30 people to serve. In addition, daytime snacks/lunches are suggestions we are looking for.

Kick it off with this:

snacks/lunches:
Buffalo and BBQ wings with blue cheese and ranch dips. Plus celery and carrots.
Cheese/hard salami/crackers/veggies

Magna......you can chime in at any time.....

Thanks to everyone, in advance for your contributions

Toodles,

Pam

I'd say keep the lunch/snacks as simple as possible... I'd think the days will be for socializing, music, and tinkering. I'd suggest, maybe a nice Cold Cuts spread, chips crackers, bread for sandwiches etc, for mid day munchies. No time to fix anything, and everyone can pick and choose. Ham, Turkey, Salami, Bologna, Tuna, Veggies, chips, breads, salsa and so on.
I'd honestly try to make the lunch/mid day as simple as possible, to not take up anyone's time.

I can say I have never cooked for 30 people at the same time before. I used to be a Sauce Chef in an Italian restaurant, and could run with the best of them, but 30 at once will be interesting !!! 30-some-odd Chicken Parms at once will be REAL interesting, guess I will apologize WAY ahead of time just in case

Follow up to the message above...What we are looking for is what folks want to eat as the burden of shopping looks like it will be falling on a sole person (Thanks Tom!)

Recipies have been floating across the Fest thread about some "killer recipes". If we can agree as a group, we need 4 dinners and 4 breakfasts to begin with. If you provide a suggestion, we need the list of ingredients and how many this serves. Right now, 25-30 people to serve. In addition, daytime snacks/lunches are suggestions we are looking for.

Kick it off with this:

snacks/lunches:
Buffalo and BBQ wings with blue cheese and ranch dips. Plus celery and carrots.
Cheese/hard salami/crackers/veggies

Magna......you can chime in at any time.....

Thanks to everyone, in advance for your contributions

Toodles,

Pam

I can say I have never cooked for 30 people at the same time before. I used to be a Sauce Chef in an Italian restaurant, and could run with the best of them, but 30 at once will be interesting !!! 30-some-odd Chicken Parms at once will be REAL interesting, guess I will apologize WAY ahead of time just in case

Have you done a veal parmesan? My mom used to make it when I was a kid, loved it. A great sauce can hide a multitude of sins

-sounds feasable...i don't do fowl








-or soy for that matter

Dammit maxxx, I was gonna suggest tofu casserole, veggie burgers, millet pie and red bean ice cream .....

Dammit maxxx, I was gonna suggest tofu casserole, veggie burgers, millet pie and red bean ice cream .....

Keep it. Your sick !

Well, that is what I had for supper ....