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FACULTY LUNCH - NOVEMBER 2022

Thursday, November 10 2022

Welcome back St. Francis family! We will be hosting our next faculty lunch on Thursday, November 10th. 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) and staple them to your form so they don't get lost. 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!

8:00am - 10:00am
Main Dish - Baked Ham (Please expand for description)

1 LARGE Baked Ham

3 / 3
Full
  ↳
Main Dish - Turkey Breast (Please expand for description)

1 LARGE Turkey Breast

3 / 3
Full
  ↳
Side Dish - Stuffing (Please expand for description)

1 FULL Tray (20 3/4" x 12 3/4" x 3 3/8") To serve 30

2 / 2
Full
  ↳
Side Dish - Sweet Potatoes (Please expand for description)

1 HALF Tray (12 3/4" x 10 3/8" x 2 9/16") To Serve 30

2 / 2
Full
  ↳
Side Dish - Mashed Potatoes (Please expand for description)

1 FULL Tray (20 3/4" x 12 3/4" x 3 3/8") To serve 30

2 / 2
Full
  ↳
Side Dish - Green Beans (Please expand for description)

1 HALF Tray (12 3/4" x 10 3/8" x 2 9/16") To Serve 30

2 / 2
Full
  ↳
Side Dish - Brussel Sprouts with Bacon (Please expand for description)

1 HALF Tray (12 3/4" x 10 3/8" x 2 9/16") To Serve 30

2 / 2
Full
  ↳
Side Dish - Honey Roasted Carrots (Please expand for description)

1 HALF Tray (12 3/4" x 10 3/8" x 2 9/16") To Serve 30

3 / 3
Full
  ↳
Side Dish - Fresh Cranberry Sauce (Please expand for description)

1 Quart

2 / 2
Full
  ↳
Side Dish - Turkey Gravy (Please expand for description)

1 Quart

3 / 3
Full
  ↳
Side Dish - 2 dozen Dinner Croissant Rolls (Please expand for description)

For example - Pilsbury Crescents

3 / 3
Full
  ↳
Salad - Green/Winter Salad (Please expand for description)

For example - apple, cranberries, pecans, goat cheese. 1 FULL Tray (20 3/4" x 12 3/4" x 3 3/8") To serve 45

2 / 2
Full
  ↳
Salad - Fall Harvest Salad w/Croutons (Please expand for description)

For example - kale, roasted butternut squash, pomegranate. 1 FULL Tray (20 3/4" x 12 3/4" x 3 3/8") To serve 45

2 / 2
Full
  ↳
Dessert - Pumpkin Cheesecake (Please expand for description)

1 Large - To Serve 12-18

3 / 3
Full
  ↳
Dessert - Pumpkin Pie (Please expand for description)

1 Large - To Serve 12-18

2 / 2
Full
  ↳
Dessert - Pecan Pie (Please expand for description)

1 Large - To Serve 12-18

1 / 1
Full
  ↳
Dessert - Apple Pie (Please expand for description)

1 Large - To Serve 12-18

1 / 1
Full
  ↳
Supplies - $20 of Whipped Cream (Please expand for description)

Please buy $20 of Whipped Cream. $20 spent = 1 hour credit.

2 / 2
Full
  ↳
Supplies - $20 of Chilled La Croix Sparking Water (Please expand for description)

Please buy $20 of La Croix and bring already chilled.
$20 spent = 1 hour credit

4 / 4
Full
  ↳
Supplies - $20 of Bottles of Water (Please expand for description)

Please buy $20 of bottled water. $20 spent = 1 hour credit.

1 / 1
Full
  ↳
Supplies - Rolled Cutlery/Napkins (Please expand for description)

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.

4 / 4
Full
  ↳
Supplies - $20 of Heavy Duty Forks and Spoons

Please buy $20 of heavy duty plastic forks and spoons. $20 spent = 1 hour credit.

2 / 2
Full
  ↳
Supplies - Buffet Tongs (Please expand for Amazon link)

$20 spent = 1 hour credit.
Please order 2 sets (2 pairs) to get to $20 in order to receive 1 hour credit - Amazon:
https://a.co/dXaGlpg

1 / 1
Full
  ↳
Supplies - $20 of Paper Dessert Plates (Please expand for description)

Please buy $20 of Smart and Final First Street 6.75 Inch Heavy Duty Paper Dessert Plates
125 count (at least 2 packs please as 1 pack is usually $11.69)

1 / 1
Full
  ↳
Supplies - $20 of Paper Dinner Plates (Please expand for description)

Please buy $20 of Smart and Final First Street, Plates, Dinner, Heavy Duty Paper
125 count (1 pack is usually $20.99)

2 / 2
Full
9:00am - 2:00pm
Kitchen Help - * Please expand to see new requirements *

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.

7 / 7
Full

Contact the event organizers: Suarez Kim