EXCEL AQUATICS STARS & STRIPES MEET COACHES & OFFICIALS HOSPITALITY MAY 31-JUNE 2, 2013 ***PLEASE READ*** Due to storage limitations, we cannot accept items before their delivery time. Please deliver your menu items on time. Please do not drop off early in the Excel Office or in the ISC exercise rooms. Unfortunately, there are sticky fingers roaming the ISC. Items must be signed in with the Hospitality or Volunteer Coordinator. Do not sign up for a menu if you are unable to bring it at the specified time. Please refer to the meet invitation to determine your swimmer s schedule. We have a very small window of time to serve a large number of officials and coaches. Menus delivered late negatively affect our food service and you will be charged for no show if menu is brought late. Items are to be brought to the hospitality room located in the ISC hallway, adjacent to the vending machine room. Make sure you bring everything listed. Please read the menus carefully. Please contact the hospitality coordinator if you have any questions. We do not have access to an oven to prepare items in the hospitality room so items that need to be served warm must arrive warm and ready to eat. Please place items in disposable containers, unless otherwise noted. Crock Pots should be clearly labeled with your name and picked up by the end of the meet on Sunday. Feel free to use family recipes for any casseroles or if you need help finding a recipe www.allrecipes.com is a great resource. Please do not be surprised by the total cost of our menus. They run in the $35- $40 range if you buy your items at Sam s, Costco, or GFS. The reason why these menus run this high is to not devalue the time of those who choose to work a three to four hour shift during the meets. We believe their time is worth that cost. We thank you for your understanding. Please make every effort to buy the specific items listed on the menu that you select. If you cannot find an item, please take the time to e-mail the hospitality coordinator who will suggest a substitution for your item. **Items need to be checked in with Hospitality Coordinator at ISC** Please be on time no early drop offs
FRIDAY MAY 31st -- to be delivered at 10:00am Menu #1 delivered Friday, May 31 st at 10:00am Four cases of bottled water 30-36 count 100 clear 16oz plastic cups 100 paper coffee cups 100 heavy duty dessert plates Three Royal Blue rectangular plastic table covers (54 x108 ) Three Apple Red rectangular plastic table covers (54 x108 ) Menu #2 delivered Friday, May 31 st at 10:00am Two cases of bottled water 30-36 count Four Royal Blue rectangular plastic table skirts (29 x168 ) Menu #3 delivered Friday, May 31 st at 10:00am Two cases of bottled water 30-36 count Four Apple Red rectangular plastic table skirts (29 x168 ) Menu #4 delivered Friday, May 31 st at 10:00am 32-36 cans Diet Pepsi One large bag 52 oz. Peanut M&M's One large 3lb bag of trail mix One 5 lb Bag of individual bite size chocolates Menu #5 delivered Friday, May 31 st at 10:00am Four cases of bottled water 30-36 count Two Royal Blue rectangular plastic table skirts (29 x168 ) Two Apple Red rectangular plastic table skirts (29 x168 ) Menu #6 delivered Friday, May 31 st at 10:00am 32-36 cans Diet Coke 32-36 cans Coke Zero Six cans of ethanol gel cans for chafing dishes One package (8ct) of 14 ½ white round doilies Two packages of (4ct) 16 ½ white round doilies
Menu #7 delivered Friday, May 31 st at 10:00am 32-36 cans Coke 32-36 cans Pepsi One qt half and half 12 ripe bananas 12 small red apples Six cans of ethanol gel cans for chafing dishes Menu #8 delivered Friday, May 31 st at 10:00am Three cases of bottled water (30-36 count) 100 small styrofoam bowls 100 white plastic forks Three Red/White/Blue Stripe Crepe Paper Rolls Two Royal Blue rectangular plastic table skirts (29 x168 ) FRIDAY MAY 31 st -- to be delivered at 12:30pm Menu #9 delivered Friday, May 31 st at 12:30pm Two dozen homemade brownies One relish tray with sliced tomatoes, sliced pickles- enough for 25 people Three cases of bottled water 30-36 count Menu #10 delivered Friday, May 31 st at 12:30pm Two dozen Kaiser Rolls- white Two lbs Sliced Roast Beef One large potato salad- enough to feed 25 people One Gallon Sweet Tea Menu #11 delivered Friday, May 31 st at 12:30pm Two dozen Kaiser Rolls - wheat Two lbs Sliced Turkey Two gallon bags of Shredded Lettuce One large bag 52oz Plain M&M's Menu #12 delivered Friday, May 31 st at 12:30pm Two lbs sliced Provolone Cheese Two lbs sliced Ham One Cucumber & Tomato Salad enough to feed 30 people One 5lb box of clementines Menu #13 delivered Friday, May 31 st at 12:30pm One Veggie Tray with baby tomatoes, baby carrots, celery sticks, sliced cucumbers One bottle of Ranch Dressing 32-36 cans Sprite
Menu #14 delivered Friday, May 31 st at 12:30pm Two dozen homemade cookies One squeeze bottle mayo One squeeze bottle deli mustard One gallon unsweet tea Two qts of seedless grapes, rinsed SATURDAY JUNE 1 st -- to be delivered at 6:30 am Menu #15 delivered Saturday, June 1 st at 6:30am One half gallon of OJ Half gallon of low fat milk 12 individual vanilla yogurts One dozen English muffins One small container margarine 24 individual jam variety pack Menu #16 delivered Saturday, June 1 st at 6:30am Two Egg and Vegetable Casserole (9x13, 2-4 inches deep) HOT, THOROUGHLY COOKED and READY TO SERVE. One half gallon of OJ Menu #17 delivered Saturday, June 1 st at 6:30am Two loaves of homemade breakfast bread (your choice) Half gallon of low fat milk One gallon of chocolate milk One dozen individual cream cheese servings Two melons of your choice cut and ready to serve Menu #18 delivered Saturday, June 1 st at 6:30am Two melons (your choice) sliced and ready to serve Two quarts rinsed Strawberries One quart of half & half One gallon unsweet tea One dozen sliced bagels (variety) Menu #19 delivered Saturday, June 1 st at 6:30am Two Mexican Breakfast Casseroles (9x13, 2-4 inches deep) HOT, THOROUGHLY COOKED and READY TO SERVE. One small bottle of Tabasco sauce One small squeeze bottle of ketchup One gallon of sweet tea
SATURDAY JUNE 1 st -- to be delivered at 10:30 am Menu #20 Saturday, June 1 st at 10:30am Two quarts seedless grapes (rinsed and ready to eat) One large bag of plain M&Ms (52 oz) Menu #21 Saturday, June 1 st at 10:30am One large chopped salad (lettuce, cheese, salami, garbanzo beans, tomatoes etc) (9x13, 4 inches deep each) Dressing on the side Menu #22 Saturday, June 1 st at 10:30am Two dozen homemade cornbread muffins One gallon chocolate milk Menu #23 Saturday, June 1 st at 10:30am One Ramen noodle salad/slaw (9x13, 4 inches deep) One watermelon, sliced and ready to serve Menu #24 Saturday, June 1 st at 10:30am One Pasta Salad (9x13, 4 inches deep each) Dressing on the side Two cantaloupes, sliced and ready to serve Two melons, sliced and ready to serve One large bag of M&M peanut (52 oz) Menu #25 Saturday, June 1 st at 10:30am 12 corn on the cob (sliced in half-total 24 pieces) Two dozen homemade brownies Two dozen homemade cookies (your choice) One gallon low fat milk
SUNDAY JUNE 2 nd -- to be delivered by 6:30am Menu #26 delivered Sunday June 2 nd at 6:30am Two dozen sausage biscuits (warm and ready to serve, individually wrapped in foil) One half gallon of OJ One half gallon of white grape juice One dozen small or mini muffins 10 ripe bananas Menu #27 delivered Sunday June 2 nd at 6:30am Two Packages of Fully Cooked Turkey Sausage Links (12/pk-microwaveable) Two Packages of Fully Cooked Pork Sausage Links (12/pk-microwaveable) One dozen individual vanilla yogurts One bag of English muffins One 32oz apple juice Menu #28 delivered Sunday June 2 nd at 6:30am One Egg & Vegetable Homemade Casserole NO MEAT (One complete recipe cooked and served in disposable 9x12 tin) One dozen assorted bagels (sliced) One half gallon of low fat milk Menu #29 delivered Sunday June 2 nd at 6:30am One Crock Pot Homemade Breakfast Casserole (i.e. French toast casserole) One watermelon cut and ready to serve One pineapple cut and ready to serve One small container margarine
SUNDAY JUNE 2 nd -- to be delivered at 10:30am Menu #30 delivered Sunday June 2 nd at 10:30am 15 medium baked potatoes, individually wrapped in foil, in 9x12 in. tins Two quarts of sour cream One ramen noodle salad (9x13 tray, 2-4 inches deep) Menu #31 delivered Sunday June 2 nd at 10:30am 15 Medium baked potatoes, individually wrapped in foil, in 9x12 in tins One large chopped salad - enough to feed 20 (no dressing) One bottle of Italian dressing One 16oz bag of shredded cheddar cheese One small bottle of honey Menu #32 delivered Sunday June 2 nd at 10:30am One crockpot of homemade Macaroni & Cheese enough to feed 20 (please come back at end of meet to pick up your crock pot) One bag of bacon bits Menu #33 delivered Sunday June 2 nd at 10:30am One large pasta salad to serve 25 (9x13 tray, 2-4 inches deep) Two dozen homemade cookies (your choice) One half gallon sweet tea One half gallon unsweet tea Menu #34 delivered Sunday June 2 nd at 10:30am One large crockpot of meatless chili - enough to feed 30 (please come back at end of meet to pick up your crock pot) One pan of homemade cornbread (served in 9x12 disposable tin) Menu #35 delivered Sunday June 2 nd at 10:30am One crockpot of chili enough to feed 30 (please come back at end of meet to pick up your crock pot) One pan of homemade cornbread (served in 9x12 disposable tin)