I’ve designed the post-Mayday Parade Volunteer Feast menu for 60 tired, hungry and cold volunteers and artists. This dinner isn’t served until 10pm – 11pm, b/c that is when they have finished transporting all the giant puppets & floats from Powderhorn Park back to the Theatre. Probably half of the workers will have been outside for 12 hours. Oh, and this meal is served in the lobby; there is no kitchen (just sinks for washing and a frig).
This occasion calls for hot & hearty food with lots of protein, no “junk” and fewer sweets, but, fats are fine. I chose particularly hearty entrees b/c of the rainy chillier weather. As usual, there are plenty of vegan and gluten-free goodies.
To be served in the middle of their work shift: simple but restorative appetizers of hummus, veggie tray, vegan herb dip, cheese, wheat & GF crackers, Detox Juice (apple + spinach), hot tea and cocoa. Carbs, protein and sugar for energy to finish loading & unloading trucks!
Then, the main event:
Beet Carrot Slaw in Balsamic Vinaigrette w/ salad greens
Vegan Rice “Picadillo” (w/ TVP, olives, raisins)
Paprika Chicken & Bean Casserole
Bean & Sweet Potato Stew
Carrot Cake / Chocolate Raisins
Apples & Pears
Hot Soy Chai (donated by a volunteer!)
Since this is not a paid catering job per se, I planned a good portion of prepping to be done by 3 volunteer servers. Tasks like slicing cheese, making appetizer platters, setting up buffet line and beverage table, making lemonade and blending up Detox Juice. In addition, I thought we’d ‘finish’ the entrees (that I had previously cooked) in the electric roasters, by which I mean, add some more ingredients and do final seasoning.
To save on budget and time, I purchase store-bought hummus, cake, chocolate raisins and packs of hot cocoa mix. The choc raisins are for vegans & gluten-free. I could have gone with chocolate peanuts, but, you never know.