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FACULTY LUNCH - November 2021

Thursday, November 11 2021

Welcome St. Francis family! We will be hosting our next faculty lunch on Thursday, November 11th. 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 the donation form (attached below) 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: 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.

As a friendly reminder for those purchasing and donating supplies - you must hand in your supplies receipt(s) along with the required donation note when you drop off your supplies donations. Without receipts, we will not be able to credit your supplies hour(s). Thank you!

Note: Please see attached documents - donation form and information on tray dimension sizes

8:00am - 10:00am
Main Dish - Large Turkey Breast
1 Large Turkey Breast. Can purchase at Costco.
3 / 3
Full
  ↳
Main Dish - Baked Ham
1 Large Baked Ham. Can purchase at Costco.
3 / 3
Full
  ↳
Side Dish - Turkey Gravy
1 Quart
3 / 3
Full
  ↳
Side Dish - Stuffing
1 Full Large Aluminum Tray
2 / 2
Full
  ↳
Side Dish - Sweet Potatoes
1 Half Large Aluminum Tray
2 / 2
Full
  ↳
Side Dish - Mashed Potatoes
1 Full Large Aluminum Tray
2 / 2
Full
  ↳
Side Dish - Green Beans
1 Half Large Aluminum Tray
2 / 2
Full
  ↳
Side Dish - Brussel Sprouts with Bacon
1 Half Large Aluminum Tray
2 / 2
Full
  ↳
Side Dish - Buttery Biscuits or Rolls
To serve 40
2 / 2
Full
  ↳
Salad - Winter Salad / Spinach - Spring Mix
Suggestion: spinach/spring mix, apple, cranberries, pecans, goat cheese. To Serve 45.
2 / 2
Full
  ↳
Salad - Wild Rice Salad
To Serve 45
1 / 2
  ↳
Salad - Fall Harvest Salad
Suggestion: Kale, roasted butternut squash, pomegranate. To Serve 45.
1 / 2
  ↳
Dessert - Pumpkin Cheesecake
One Large. To serve 18.
3 / 3
Full
  ↳
Dessert - Pumpkin Pie
One Large. To serve 12.
2 / 2
Full
  ↳
Dessert - Pecan Pie
One Large. To serve 12.
2 / 2
Full
  ↳
Dessert - Apple Pie
One Large. To serve 12.
2 / 2
Full
  ↳
Supplies - Dinner Plates
At least 100 count (Can purchase First Street Brand at Smart and Final, not styrofoam). $20 spent = 1 hour credit / Please provide receipt
2 / 2
Full
  ↳
Supplies - Dessert Plates
At least 100 count (Can purchase First Street Brand at Smart and Final, not styrofoam). $20 spent = 1 hour credit / Please provide receipt.
2 / 2
Full
  ↳
Supplies - 4 Metal Pie Servers
Please purchase 4 metal pie servers. Can find 2 packs on amazon around $10. $20 spent = 1 hour credit / Please provide receipt.
1 / 1
Full
9:00am - 2:00pm
Kitchen Help
Must wear KN95 mask and gloves (will be provided)
7 / 7
Full

Contact the event organizers: Cook Kristin