Several years I catered meals for approx 100 mushroom foragers over a Friday night-Sunday brunch gig......
Sat lunches were a challenge in that they needed to be substantial enough and yet put up with numerous hours in heat....in a brown paper bag....they had to be assembled by 7am and breakfast was on the agenda too.
We were camping at a Girls Scout Camp and thus had a decent kitchen to work out of.....3 hours from home, and there really weren't grocery stores per se in the area.
Year One....
Breakfast was cinnamon rolls with bourbon raisins and glaze
Frittata with black trumpets
Roasted tomato sauce for frittata
bananas, melon
cereal
maple bacon
Bag lunch>
French veg sandwich on Fougasse....large sheets of herb fougasse sliced in half and cut into squares, filling was portabello mushrooms, artichokes chopped, minced calamata olives, pesto, balsamic macerated tomato pieces, feta cheese.....packed down, made and wrapped the night before
Dried Apricots/Almonds
Sorghum Blondie
Juice box and water
Year two.....
Beignets
Quiche
Fruit
Lunch....
Rollup veg burrito kinda things.....
smashed black beans, corn salad, cheddar or jack cheese, cabbage slivers
Apple
Ginger Snaps and Oatmeal Cookies
Juice box / water
What kinds of menus have you created or shared in?
Sat lunches were a challenge in that they needed to be substantial enough and yet put up with numerous hours in heat....in a brown paper bag....they had to be assembled by 7am and breakfast was on the agenda too.
We were camping at a Girls Scout Camp and thus had a decent kitchen to work out of.....3 hours from home, and there really weren't grocery stores per se in the area.
Year One....
Breakfast was cinnamon rolls with bourbon raisins and glaze
Frittata with black trumpets
Roasted tomato sauce for frittata
bananas, melon
cereal
maple bacon
Bag lunch>
French veg sandwich on Fougasse....large sheets of herb fougasse sliced in half and cut into squares, filling was portabello mushrooms, artichokes chopped, minced calamata olives, pesto, balsamic macerated tomato pieces, feta cheese.....packed down, made and wrapped the night before
Dried Apricots/Almonds
Sorghum Blondie
Juice box and water
Year two.....
Beignets
Quiche
Fruit
Lunch....
Rollup veg burrito kinda things.....
smashed black beans, corn salad, cheddar or jack cheese, cabbage slivers
Apple
Ginger Snaps and Oatmeal Cookies
Juice box / water
What kinds of menus have you created or shared in?
cooking with all your senses.....
