Re: [AWS-Wine-Group-II] Food and logistics for the July 12 cookout

From: Theresa
Sent on: Friday, July 5, 2013 9:04 PM
Hi Charlie (and everyone!),

We'll bring a green salad and some sliced ciabatta bread.
Looking forward to it!

~Theresa and Morris

-----Original Message-----
From: Charlie Landino <[address removed]>
To: aws-wine-group-ii-announce <[address removed]>
Sent: Mon, Jul 1, 2013 11:23 pm
Subject: [AWS-Wine-Group-II] Food and logistics for the July 12 cookout

Everyone, I have some more info about the cookout:
First, thanks to everyone who volunteered, but we need more help, which I will explain below.
Volume:   When planning a dish to bring, do not make a dish big enough for 35 people!  If everybody did that, we would have to recruit an army just so we could feed it!  Think about the arithmetic – it would be like a 25-course meal for each of us!
So, I suggest when you plan a dish (and please do) that you plan one big enough for about 8-12 people. 
For obvious complements to a picnic like this - for example potato salad - we could use two or three of them.  For more interesting/creative entries, one is enough.  This way, there would be potato salad for everyone, but the creative stuff would likely not get duplicated.  If your creative dish is a hit – well, it will just run out faster and there will still be lots of food.
Does that make sense?
I have the beginnings of a table with what people are bringing – pasted in below.
Suggestions:  I would like to see:
1.       Perhaps two more potato or pasta salads (mentioned above) – your choice of style
2.       We will  need some bread, too.
3.       Some fruit – in addition to the watermelon
4.       Appetizers are always popular – and lots of room for creativity – plus they can often double as side dishes (?)
5.       We need some side-dishes to complement the roasted vegetables.  These could be salads with greens, beans, rice, veggies, etc. like coleslaw.
6.       We have some desserts at this point but we need 3 or 4 more
I will attempt to manage the paper plates, napkins, plastic-ware, etc.
We will have the club’s wine glasses
Feel free to comment and make suggestions, too.
Kim Powell
Caprese-style appy
Diane Savarese
Roasted vegetables
Richard Kaish
Diane Macumber
Hummus/pita appy
Jerry Rajotte
Pies and cheese/crackers
Janice Chiaradonna
Potato salad
Jane Arntz
With supporting elements (sugar, etc.)

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