As you can see from this e-mail we are “all hands on deck.”…. Paul, looks like we need to expand the numbers on the site for next week to 6 each night (Bart, you were right). Please talk this up with our recruits, wives, and adult children to get as many people involved as possible. We need many hands!…. This event is in the “wheel house” of our mission as Knights.
Thanks in advance for your support,
From: Wanda Vizcaino [mailto:firstname.lastname@example.org]
Sent: Wednesday, April 12, 2017 10:02 PM
To: Witty, Richard [Ferguson] – 5842 Richmond VA – HFM
Cc: Corinne Waldrop; Christy Heinen; Michael B. Siewers; Robert Rosbaugh (Services – 6)
Subject: LuLu’s Chef Michael
I hope you are doing well. This was Chef Mike original thoughts, but now he will be preparing 750 portions of each dish. He now would like at least “Ideally it would all be delivered on Tuesday the 18th. We were hoping to have access to the kitchen beginning that afternoon, prepping the 18, 19, and 20, and cooking on the 24, 25, and 26 if necessary (confirming these dates with Rick). Should yield 500 portions of each dish.”
ok, revised food order for 750 portions each : we will also need another person each day I think to prep. Rick, as you can see there is a lot of veggies to chop!! I would suggest a team of six per prep night, but Bob may be able to chime in on this as a trained chef by Paul.
chicken leg quarters 6-8oz : 375 lb
slab bacon : 60 lb
button mushrooms : 60 lb
bulk carrots : 50 lb
spanish onions : 150 lb
red table wine : 16 gal
fresh eggplant : 90 lb
fresh zucchini : 90 lb
fresh yellow squash : 90 lb
fresh red bell peppers : 30 lb
alta cucina brand whole peeled tomatoes : 6 cases
uncle bens brand rice : 150 lb
whole peeled garlic :3 gal
blended oil 90/10 : 6 gal
fresh thyme : 1 lb
fresh chives : 1 lb
dry bay leaf : 8 oz
coarse ground black pepper : 5 lb
mortons brand kosher salt : 24x3lb (2 cases)
Also, Chef Mike is planning on being at the festival 4:00 p.m. – 8:00 on Friday, 28th, and 10:30 – 4:00 on Saturday. WE WILL NEED YOUR KNIGHTS TO RUN THIS TENT WHEN CHEF LEAVES:) Also, if he starts running out of food early, we would like any quick additional prep as possible to happen. Last year he ran out of food at noon on Saturday. If we had help with prepping, he could have sold a lot more food. I will explain better when I see you:)
*We would like your group to keep his tent open and running until he runs out of food 🙂 Festival hours on Friday are
4:00-8:00, but this means be at LSP to set up by 2:30 for health inspector starting at 3:00. Clean up break down at night until 9:00.
Saturday hours are (9:00 to set up) and 10:30 am.- start time with 3 hour shifts until 8:30 and then clean up time.
To recap- There should be a cashier, food runner, and two sous chefs and two servers per shift. Sous chefs may also work as servers when chef is there. Please ask your Knights if they are flexible to switch booths once all LuLu’s food is completely sold out. Example- Group could shift to dessert tent:)
Next to Chef Paul, Chef Mike is my favorite! He is so kind and super organized. I think you will really enjoy working with him. His tent does get busy!! Chef may have other ideas on positions needed, but we can confirm on the 18th.
Do you have any extra Knights available to prepare packaged creme brulee the weekend of 22nd? This is fairly simple, but we will need 500. It may take a couple of Knights and a few hours. We also will need two knights to help torch the creme brulees on Friday and Saturday. Festival weekend:) Hours 4:00-8:00 on Friday, and 10:30-9:00 on Saturday.
Would your group like to order FFF hats? Everyone is required to wear hats, or hairnets to be around any of the food. We will provide gloves as well and a hand wash station behind your tent.
Parking will be in Forest Office Park, next left after Michaels Road coming from Parham ( Freeman High School area) If your Knights have name badges please have them wear them.
Do you have any questions for me? My cell number is 380-7200. Please call me with anything you can think of. We are hoping this is the beginning of a long term friendship.
Thank you again,