Hi, everybody, I’m Tamar, the Kitchen HBIC
I just wanted to do what I do every year and that is go over what we expect to be doing
Vegan(Vg), vegetarian(V), Gluten Free(GF), and Nightshade Free(NSF) are all accounted for. There will be at least 1 entree and stuff along with that is OK for you. Because GF pasta gets mushy really quickly we will make gf mac-n-cheese when asked for it, keeping a pot of water boiling to be good to go. The base cheese sauce is GF, rice flour based, so also NSF
If you have more complex dietary requirements I will be touching base with you over the next few days for clarification and adjustment. We can also talk about bringing stuff if nothing, or most, doesn’t suit. We have space and can work on it.
The dining area is set up by Persis Thorndike and people she recruits. Food gets laid out in order of needs, as in Omnivores first, than vegetarian, than gf, vegan, NSF, etc. There is loads of food and no one will go hungry., That being said, we request that people not hit up the foods that are more restricted on their first pass. There is enough food for second helpings, no worries, but we don’t want those with need to get screwed over.
When serving yourself, be mindful about not sticking the serving utensil into something other than what it started at. We have many people who need protecting from cross contamination. We do our best. Also, please don’t overserve yourself. This leads to a lot of food waste. just come back for seconds (or thirds, no judgement, we’re eating ice cream all weekend). This is especially a thing with kids, we find a lot of abandoned half filled plates after meals. We have a lot of food, no need to overdo it from the start
We put cards with known allergens in front of each item. It is very difficult to list every ingredient, much easier with the allergens. If you have questions you can always come to the kitchen door and ask. This is also why it is VERY IMPORTANT that we know every allergen we might have to provide for.
When Persis starts clearing the dining area, please remove any ice cream making ingredients and supplies you have out. We need to be careful with cross contamination, and the fact that people may well scarf down the lovely strawberries you brought for your ice cream, thinking it was public food.
Communicating with the kitchen: If you need something, information on menu items, asking about stuff, please use the back door that faces the entry circle, not the one facing the dining room, especially during service, we don’t want to have accidents with hot food. Please ask from the door way, or a few steps in, but be careful about getting in the workways where you might get run over.
We love food donations, but please don’t just drop stuff into the kitchen, We dont know if someone is bringing ice cream supplies, personal needed foods, or whatever. Many people bring their CSA share, that’s great. If you are bringing something prepared please provide an ingredient card. If it’s something that was purchased just take a pic of the ingredient label.
I will hopefully be sending out emails on Monday, after working on it on Sunday, for volunteers, matching with what they signed in with. We will ask people to show up either before for prep, during for service, or towards end of meal for cleanup, but it may well be we already have enough folks. please don’t be offended, many people have volunteered, and that is wonderful. Please don’t over volunteer, I don’t want to burn people out, for all that it is a lovely thing that so many people want to help out.
I’m looking forward to seeing all y’all on the mountain, watching from my blue chair outside the kitchen