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FACULTY LUNCH - February

Thursday, February 13 2020

Welcome St. Francis family! Our next faculty lunch will be held on Thursday, February 13th. In the spirit of Valentine's Day, we are inspired by the City of Love, Paris. Included below is a French cuisine Menu. Our committee is dedicated 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. CANCELLATIONS - we realize things come up and you may have to cancel your donation. If you have to cancel the day prior to or the day of the event, please give us a call (opposed to emailing us). We count on every entrée, side dish and dessert we request. Therefore, we need time to find a replacement or time for us to purchase the items ourselves. We appreciate your cooperation!
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 - Beef Bounguignon (French beef stew) to serve 40
2 / 2
Full
  ↳
Main Dish - French Onion Soup - serve 40
1 / 1
Full
  ↳
Main Dish - Quiche Lorraine - 3 - 9 inch crust pies
2 / 2
Full
  ↳
Main Dish - Chicken and Mushroom Fricassee - serve 30
2 / 2
Full
  ↳
Main Dish - Croque Monsieur (french grilled ham and cheese sandwiches) - 25
2 / 2
Full
  ↳
Main Dish - savory vegetarian Crepes - serve 30 - please indicate what the filling will be
2 / 2
Full
  ↳
Side Dish - Ratatouille (french vegetable dish) - 1 full aluminum tray
1 / 1
Full
  ↳
Side Dish - Potatoes Au Gratin - 1 full aluminum tray
1 / 1
Full
  ↳
Side Dish - Charcuterie Board with a variety of items - serve 20
2 / 2
Full
  ↳
Side Dish - French Peas - 1/2 to full aluminum tray
1 / 1
Full
  ↳
Salads - French Roasted Beet Salad with greens - serve 40
1 / 1
Full
  ↳
Salads - Cobb Salad - serve 30
1 / 1
Full
  ↳
Salads - Apple Brie Salad - greens, brie cheese, apple, pecans, cranberry s etc. - serve 30
1 / 1
Full
  ↳
Salads - Concombre a la menthe - Cucumber salad with mint - serve 30
1 / 1
Full
  ↳
Bread- 10 fresh baked baguette bread and 6 cups of grated gruyere cheese
1 / 1
Full
  ↳
Bread - Gougers (french cheese roll) - serve 40
1 / 1
Full
  ↳
Dessert - Macarons. 2 - 3 dozens assorted
2 / 2
Full
  ↳
Dessert - Chocolate covered strawberries - 3 doz.
1 / 1
Full
  ↳
Dessert - heart iced shaped cookies - 2 doz
1 / 1
Full
  ↳
Dessert - French Madeleines - 2-3 doz
1 / 1
Full
9:00am - 10:00am
Supplies needed - please provide receipt! heavy duty plastic forks, red solo party cups 16oz (50 pack at least), full and 1/2 size aluminum trays (reference attached word doc for dimensions), pack of 12 sternos, small bag of powder sugar, squeezable bottles of ketchup, mustard and mayonaise
1 / 1
Full
  ↳
Beverages needed - 1 diet sprite, 1 case of waters, 5 Tejava glass bottles of black tea, 3 2.7 qt of simply lemonade
1 / 1
Full
9:00am - 2:00pm
Dessert - Apple Tart
1 / 1
Full
  ↳
Dessert - Nutella and Berry filled crepes
1 / 1
Full
  ↳
Dessert - Profiteroles 2-3 doz
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
1 / 1
Full
  ↳
kitchen help
1 / 1
Full
  ↳
kitchen help
1 / 1
Full
  ↳
kitchen help
1 / 1
Full

Contact the event organizers: Meli Jenny