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FACULTY LUNCH - October

Thursday, October 10 2019

Welcome St. Francis family! We will be hosting our next faculty lunch on Thursday, October 10th. Our committee is devoted to providing a deliciously amazing lunch to our St. Francis faculty once a month in appreciation for all the hard work and dedication they provide to our sons. We appreciate your homemade and restaurant style dishes. These lunches are a fun way to earn service hours while interacting with the dedicated Teachers and Staff. Hours can be earned by either donating a dish, dessert, supplies, or by working in the kitchen on the day of the lunch. Please refer to the items listed below.

If you are dropping off your dish to the front office or kitchen, please do so by 10:00 AM the morning of the luncheon and include any directions / instructions that we may need to cook, warm-up, dress and serve the item. Please be sure to include a note with both your and son's name, grade, and item you donated. The love and time you put into your dishes is what makes the faculty lunches so special. Food donations will be credited as listed: (Serving size 12-20) Main dish - 2 hrs., Side dish / salads - 1 hr., Breads - 1 hr., Desserts- 1hr. Hours on purchased supplies will be allotted at $20 per hour.

Note: PLEASE OPEN THE ATTACHED DOCUMENT FOR INFORMATION ON TRAY AND DIMENSION SIZES.

8:00am - 10:00am
Main Dish/Chicken Parmigiana -1 full large aluminum tray
1 / 1
Full
  ↳
Main Dish / Sausage and Peppers -1 full large aluminum tray
1 / 1
Full
  ↳
Main Dish / Large Homemade Meatballs - 1 full large aluminum tray
1 / 1
Full
  ↳
Main dish / Fettucini Alfredo with Chicken - 1 full large aluminum tray
1 / 1
Full
  ↳
Main Dish: Penne Pasta with Marinara - 1 full large aluminum tray
1 / 1
Full
  ↳
Main Dish: Lasagna- 1 full large aluminum tray
1 / 1
Full
  ↳
Side Dish / Bruschectta - 1 full large aluminum tray
1 / 1
Full
  ↳
Salad: Caprese Salad - Serve 50
1 / 1
Full
  ↳
Side Dish: Roasted Potatoes with Garlic - 1 full large aluminum tray
1 / 1
Full
  ↳
Side Dish / Grilled Vegetables- 1 full large aluminum tray - i.e. roasted eggplant, zucchini,brocoli, artichoke, tomatoes, yellow & red peppers, red onion, etc.
1 / 1
Full
  ↳
Side Dish / Sauteed Swiss Char or Spinach - 1/2 Aluminum tray - full to top
0 / 1
  ↳
Side Dish / Large Cheese Platter - i.e. a variety of cheeses, grapes (fruit), dried fruit, nuts etc.
1 / 1
Full
  ↳
Side Dish / 6 large bags of red seedless grapes and 10 boxes of Trader Joe's breadsticks
1 / 1
Full
  ↳
Side Dish/ Artichokes Provencal - Serve 35
0 / 1
  ↳
Salads / Chopped Salad - Serve 50
1 / 1
Full
  ↳
Salad / 1 large full Antipasto Platter
1 / 1
Full
  ↳
Salad/ 1 large Ceasar Salad - Serve 50
1 / 1
Full
  ↳
Dessert / Amaretti Cookies - 4 doz.
1 / 1
Full
  ↳
Dessert / Biscotti Cookies - 4 doz.
1 / 1
Full
  ↳
Dessert / Homemade Cannoli's 2-3 doz.
1 / 1
Full
  ↳
Dessert/ Tiramisu - Serve 25-30
1 / 1
Full
  ↳
Dessert / New York Cheese Cake - Serve 12-18
1 / 1
Full
  ↳
Beverages: (2 litter bottles). 3 diet cokes, 3 regular cokes, 2 one gallon (not pink) Simply Lemonade, 1 diet Sprite, 2 Sprite, 5-Tejava large glass bottles, 1 20lb bag of ice. 7 different items purchased by one peron. Please attach receipt with beverages
1 / 1
Full
  ↳
Supplies: purchased from Smart and Final or Amazon: dish detergent, gold dinner napkins, dark brown dinner napkins, First Street, knives, white, heavy duty pastic (500 count), Berwick 242075 Splendorette crimped curling ribbon, 3/16-inch wide by 500 yard spool holiday gold. Please provide receipt
1 / 1
Full
  ↳
Dessert / Other Italian Desserts - Please indicate what you plan to bring
2 / 2
Full
9:00am - 2:00pm
kitchen help
1 / 1
Full
  ↳
kitchen help
1 / 1
Full
  ↳
kitchen help
1 / 1
Full
  ↳
kitchen help
1 / 1
Full
  ↳
kitchen help
1 / 1
Full
  ↳
kitchen help
1 / 1
Full
  ↳
kitchen help
0 / 1
  ↳
kitchen help
1 / 1
Full
  ↳
kitchen help
1 / 1
Full

Contact the event organizers: Meli Jenny