FACULTY LUNCH - OCTOBER 2022
Thursday, October 06 2022
Welcome back St. Francis family! We will be hosting our next faculty lunch on Thursday, October 6th. Our committee is devoted to providing a delicious and amazing lunch to our St. Francis faculty and staff once a month in appreciation for all the hard work and dedication they provide to our sons. Please read the below guidelines carefully.
Please drop off your food donation or supplies to the front office or kitchen by 10:00 AM the morning of the luncheon and include any instructions. Please be sure to include the donation form (attached below) with both your and son's name, grade, and item you donated. If you donate supplies, please also include your receipt(s). 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 hours
Side dish = 1 hour
Desserts = 1 hour
Supplies = 1 hour for every $20 purchased
*** Receipts ARE Required for Supplies ***
Hours on purchased supplies will be credited at $20 = 1 hour
*** NEW THIS YEAR ***
Receipts Can be Submitted to Earn up to 3 Extra Hours instead of just receiving the set “cooking/baking” hours above.
For example:
For a homemade main dish – you would receive the set 2 “cooking/baking” hours AND you can choose to provide up to $60 in receipts to receive an additional 3 hours for a total of 5 hours.
For a “restaurant/bakery/store” dish … you will not receive the “cooking/baking” hours, but you can provide up to $60 in receipts to receive up to 3 hours for the dish.
Receipts are capped at $60.
When referring to an aluminum tray, we would appreciate this size when asking for a full tray and 1/2 tray as these sizes fit in our chaffing trays. The below trays can usually be purchased at Smart and Final.
Full Tray
• Length: 20 3/4 Inches
• Width: 12 3/4 Inches
• Depth: 3 3/8 Inches
Half Tray
• Length: 12 3/4 Inches
• Width: 10 3/8 Inches
• Depth: 2 9/16 Inches
If you have any questions please contact us! We are looking forward to another fabulous year! And don’t forget we welcome any ideas for changes and additions. Just let us know!
Valerie Van De Yacht
valvdy@gmail.com
818-317-5669
Sherry Swanson
sherndave@sbcglobal.net
626-833-7077
Kristin Cook
kristinscook@gmail.com
310-259-6336
Thank you!
1 FULL Tray (20 3/4" x 12 3/4" x 3 3/8") To serve 30
1 FULL Tray (20 3/4" x 12 3/4" x 3 3/8") To serve 30
1 FULL Tray (20 3/4" x 12 3/4" x 3 3/8") To serve 30
1 FULL Tray (20 3/4" x 12 3/4" x 3 3/8") To serve 30
1 FULL Tray (20 3/4" x 12 3/4" x 3 3/8") To serve 30
An assortment of Veggies - for ex. asparagus, carrots, squash, tomatoes, etc. 1 HALF Tray (12 3/4" x 10 3/8" x 2 9/16") To Serve 30
1 HALF Tray (12 3/4" x 10 3/8" x 2 9/16") To Serve 30
Recipe: https://www.skinnytaste.com/cacio-e-pepe-brussels-sprouts/ 1 HALF Tray (12 3/4" x 10 3/8" x 2 9/16") To Serve 30
Recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/artichokes-prov... Please multiply to serve 40
$20 spent = 1 hour credit. Please buy FIVE 8 count boxes from freezer section
1 FULL Tray (20 3/4" x 12 3/4" x 3 3/8") To serve 50
1 FULL Tray (20 3/4" x 12 3/4" x 3 3/8") To serve 50
Please buy FOUR 6 packs. $20 spent = 1 hour credit.
To Serve 12-18
Recipe: https://honestcooking.com/lemon-ricotta-cake-almonds/ To serve 12-18
Please buy FIVE 12 oz boxes of Barilla Tri-Color (Rainbow) Rotini and FIVE 12 oz boxes of Barilla Thick Spaghetti. BOXES ONLY PLEASE - will be used for decorations. $20 spent = 1 hour credit.
$20 spent = 1 hour credit. Please buy at least 24 ounces of grated cheese and one 4.5 oz bottle of red chili flakes
$20 spent = 1 hour credit
$20 spent = 1 hour credit.
At least 3 dozen rolled in a napkin (SF brown or gold) with heavy duty plastic cutlery (knife, fork, spoon) tied with SF brown or gold ribbon. $20 spent = 1 hour credit.
$20 spent = 1 hour credit.
Amazon:
https://a.co/9yxhSBS
Parents can sign up for 2 lunches per year (1 shift = 5 hours for a max of 2 lunches and 10 hours total). Parents should not select "back to back" months but space their signups at least every other month.
Contact the event organizers: Suarez Kim