Thoughts for FOOD

I tried many times to put this in the food thread but the 'system' keeps saying that I have not done a large enough post--WTF?-- admin can move it- I quit trying- my words are the ones in italics.
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QUOTE=buffo;189324]I've been meaning to talk about food at SELEM for a while now. I think the event has grown too large for us to continue trying to self-cater the food to everyone.

Don't get me wrong: I've really enjoyed the food at past events. But I think we've been taking advantage of the people who have been providing the food. They're stuck in the kitchen for nearly the entire weekend, which means they miss out on the shows, the geeking and tweaking, the presentations, and most importantly: THE FUN!

Case in point: last year was Len's first LEM, and yet I didn't get a chance to talk to him until Sunday afternoon, because he was so busy in the kitchen with Doug and his wife.
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I have no complaints- Doug and wife did way more than me. I feel that I can round up a few kitchen helpers to put in ONE hour each to help Brad. Lenny (no-esc) and myself that a spaghetti buffet dinner would be very easy - If the basic cost for the food gets covered by whatever means, The foody crew can handle the rest without missing too much of the photons. We can feed 75 folks for what 20-30 would spend on take-oue and get all you can eat too. And not leave the venue- than there are the leftovers--mmm.Brad's meatball'n Mozzerella chezzzz Subs.
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(Now that I think about it, there were a few others in there with them last year, but I can't remember who they were.) All of those people missed out on a lot of what was happening at SELEM, and I feel bad about that. The reason you come to SELEM is to watch laser shows and geek out with other laserists. But it's hard to do that if you're stuck in the kitchen all weekend...
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I agree with all that but nobody has to leave to fetch take-out( more time at the venue) and the cost comparison still wants me to do at least one big happy meal at the venue.
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Alternatives would be to let everyone handle meals on their own, or to have a commercial catering company come in and feed us. Personally, I don't like the catering option, because it adds a *lot* of complexity and cost. Even at $10 per plate (which is cheap), we're talking 3 full days, which is 6 meals. That would more than double the registration fee. Then we've got all the organization involved, and a very rigid schedule to keep.

That's why this year I'd like to leave meals up to the individual. I can build some breaks into the upstairs presentation schedule so folks can go get lunch and dinner each day. And if you really want to stay at the auditorium, we can always order pizza and have it delivered. (Or send someone to Burger King to bring back a bag of burgers...) That way we could continue to run shows if people wanted to.

That's my thoughts on the matter anyway - what do you guys think?

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And thats my thoughts--Len-aka hak
I am bringing most all of my own food anyway it goes. My laser addiction takes up all my $$$.--rotfl



Adam[/QUOTE]

OK Len, since you've taken the lead on this idea, I hereby appoint you to be in charge of the meal!

Let's plan on having one meal (figure Friday early afternoon) for everyone, and then beyond that people are on their own for food.

Anyone who would like to help out with the meal, please get in touch with Len (Hakzaw1) and work it out.

Adam

Quote:

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Originally Posted by buffo

OK Len, since you've taken the lead on this idea, I hereby appoint you to be in charge of the meal!

Let's plan on having one meal (figure Friday early afternoon) for everyone, and then beyond that people are on their own for food.

Anyone who would like to help out with the meal, please get in touch with Len (Hakzaw1) and work it out.

Adam

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Which night is the annual trek to Artists Cafe?

I think Adam is aiming for Thurs nite for the Artists Cafe. And Sat night for Asherville.

Friday 1pm till (? or when the grub is all gone) 5PM-- will be the spaghetti and Brads meatball dinner. Gralic bread and a big tossed salad. I need some to bring a bottle of thier fav salad dressings. Open bottles from your home frig are fine. Same with some grated Parm chez and red pepper flakes, Salt and pepper.

As we get closer to the event I will be soliciting KP volunteers to put in one hour each to help with the food and cleanup. A schedual will be made so all know when they will be expected to help. Those bringing projectors and busy with the shows are exempt(lol).

We will sorely miss Mopheads Pulled Pork, maybe it will be appreciated even more at SELEM 2012.

Please feel free to chime in with any suggestions or comments. T Y

Chef-Len

Len is correct, I was planning on doing the traditional "pre-SELEM dinner party" at the Artist's Cafe on Thursday evening, starting around 6PM or so. Friday will be the first day of SELEM, and it will also be the day when we have the Spaghetti. (As Len said, from around 1 PM to around 5 PM or so...)

Brad has been talking about making a road trip to Asheville (just over 1 hour by car) to go to Zambra for dinner. Those who would like to go with him should probably get in touch with Brad early, since you'll likely need a reservation.

The rest of the meals will be "every man for himself", though we can chip in to have pizza or sub sandwiches delivered if we want.

Adam

Hey Len (and all),

Let me know if you want me to bring the salad stuff. It's easy enough for me to just bring a case of spring mix and a case of iceberg/shredded carrot/red cabbage mix from Sysco. And a lot cheaper than buying it in the store somewhere. In all seriousness, it will take me less time to have the meatballs done and the salad made than it will for you to boil the water for your spaghetti so, we may not need huge amounts of volunteer help. Paper products are a no brainer as well. Although, like we discussed, I may bring them just as an emergency back up if someone else steps up but falls short.

I'm liking the schedule. And throwing in another shameless plug for Zambra's. It's worth the few hour break and since I don't drink, I'm willing to be a designated driver. I'm toying with renting a van to come down this year rather than drive my car so, I'd likely just get a passenger van if enough people show interest.

~Brad

Quote:

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Originally Posted by Bradfo69

Hey Len (and all),

Let me know if you want me to bring the salad stuff. It's easy enough for me to just bring a case of spring mix and a case of iceberg/shredded carrot/red cabbage mix from Sysco. And a lot cheaper than buying it in the store somewhere. In all seriousness, it will take me less time to have the meatballs done and the salad made than it will for you to boil the water for your spaghetti so, we may not need huge amounts of volunteer help. Paper products are a no brainer as well. Although, like we discussed, I may bring them just as an emergency back up if someone else steps up but falls short.

I'm liking the schedule. And throwing in another shameless plug for Zambra's. It's worth the few hour break and since I don't drink, I'm willing to be a designated driver. I'm toying with renting a van to come down this year rather than drive my car so, I'd likely just get a passenger van if enough people show interest.

~Brad

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Sounds Great Brad-sysco is the way to go.

I can designate drive my wagon to Zambra's too.

The show can go on in our brief absence. If we plan it for the begining hour of dinner sevice we should get and out quickly, especially if Brad make a reservation for us.

Can we get a menu to look at in advance-? i love going to new places and this one sounds like a great one.

Quote:

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Originally Posted by hakzaw1

If we plan it for the begining hour of dinner sevice we should get and out quickly, especially if Brad make a reservation for us.

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You have to sit, talk and savor at Zambra's. Don't want to rush it. :) That's where we disappeared to last year on Sat night.....

Agreed. It doesn't need to be a long escape from the photons but, it is to be savored. There is a menu on their website but, truly, the daily creations are where it's at. These guys come up with some of the most creative food I've ever experienced. The best part is you don't have to go "belly up" on the couch afterwards because, for the best seating, you're already ON the couch, massive pillows included!

http://www.zambratapas.com/

I'm working on some discount coupons...

Quote:

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Originally Posted by mophead

You have to sit, talk and savor at Zambra's. Don't want to rush it. :) That's where we disappeared to last year on Sat night.....

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I may have been misunderstood about the meal time at Zambra's. I want to take the time to enjoy too.
But with a drive time of ~two hours I really dont want to miss four hours of shows. Thus getting there before the evening rush , so we get served fairly fast would give us more time to savor and less time waiting. My drive time to SELEM last year was 17hrs. Hopefully I will not be coming solo and that time can be reduced this year.

Same deal with the menus. Most places know a day or two in advance what the specals will be, so knowing that and getting to see thier menu in advance will also speed up the process. If I can I will copypasta the menue in this thread.


hak
http://www.zambratapas.com/menu.html
Here is a link to the regular menu-- It looks like the daily specials are choosen the day before. The lounge opens at 4:30 and dinner at 5pm.

But really, there is a lot to look at in other parts of the website and this place looks super. It should be an enjoyable experience.

If you guys are worried about missing out on too much fun at SELEM, why not plan on going to Zambras on Sunday evening after SELEM is over with? Or maybe even going the following Monday? Just a suggestion...

Speaking of the Monday following - I've been talking with several people in the hopes that I could arrange some sort of special training class for that day. So far, I haven't had much luck though. :(

Also, a couple people have asked about setting up a trip to the Carowinds Theme Park for the Monday after SELEM. That may be an option if the training idea falls through.

I'll keep everyone posted as this pans out.

Adam

I've got 500+ miles to drive Sunday night after this shindig is over with. If there was a reason to stay for Monday, I might be able to consider it but, as it stands, leaving the minions unattended for 5 days with a big church dinner Friday and a Sweet 16 party Saturday, I can only imagine what I'm headed home to and will want to survey the damage Monday morning!:rolleyes:

Sounds like all the fun will be over with by the time you get there anyway, Brad. So there's nNo reason not to extend your stay in Newton by one day. After all, the mess will be the same on Tuesday morning as it is on Monday morning, right? *retardo

Seriously though - I'm still working on a possible class for Monday, but so far it's not looking good. :( Then again, if we don't have a safety class, that means we can all go to Carowinds and ride roller coasters all day until we puke! >:)

Adam

BUMPITY BUMP;

Maybe the trip to Zambras can happen both nights to accomidate more- hell I might want to go both nights- Any place that gets those kinds of compliments HAS to really be great.

I will be putting up a new thread as SELEM nears to solicit a few volunteers to put in one hour each in the kitchen helping Brad, Lenny and myself with the chores involved in feeding the attendees.
Feel free to volunteer your guests. lol

I will be putting out a tip jar on the food line and any extra we have can go towards some grub on Sat and Sun. Lunch. Who does not like a nice meatball sub slathered in Mozz chez?

In lieu of tips, anyone who wants, can bring your fav salad dressings from home as well as Parm chez- red pepper flakes and salt/pepper etc. So clean out that frig and bring it!

cant wait hak

46 days

Friday Menu_____________
Brad's Famous Meatballs in Haks (sorta famous) Marinara Sauce.
Pasta al Dente.
Tossed Salad (anyone who can-plz bring your fav Salad Dressing)
Fresh Made Garlic Bread.
Last year some picked up some deserts-- do that again if you can.

Very little cooking will need to be done there.

But we really would appreciate a little help with the serving and clean-up
during and after-on Friday--- grubbing stops at 5/6 PM( starts ~noon-thirty)
Just one hour offered by several will be plenty. See Brad, Lenny or me to lend a hand.


Please Chime in with your suggestions..

the foody folks

Meatballs/salad/rolls/etc. still a go. Didn't you say something about spaghetti? I can cover the sauce for the meatballs too if your mariana should be reserved for the spaghetti. Do we know if the kitchen has a large pot available for use? Not a residential one, a regular commericial one like the size you fry turkeys in. I can bring one if necessary.

I'll want to get a reasonably accurate count from Adam about a week before to get a good handle on how much to bring.


Wow...less than 60 days. Finer words were never spoken. :0)

Don't count on having any pans at the venue. If they have pots, they'd be the sort you'd find in a household kitchen anyway. But last year I remember the cabinets being mostly empty.

Still not sure how many people will be there this year. Will probably have a more accurate number by around the 10th of August.

If you guys are sure about the time for food, please comment in the schedule thread so I can update it.

Adam

Guys, just from experience: Bring *everything* you think you will need. Don't count on the venue having anything except a counter, fridge, sink and stove. We bought some cheap utensils to leave there and by the next year they were gone. Most of the cabnets are both locked and full of useless items.

I have the pasta and pot for it covered . As well as serving utensiles. Cutting board-chef knives-etc. Having been on a cook-off team for 12 yrs has made me aware of what all is needed to do this. My plan is to have food fOR ~100 and any leftovers can be made into meatball subs for SAT. iF any have a large size roll of Foil bring it- good foil can be made into almost anything. My sauce will be frozen in five one gallon bags. I have a lot of plastic-ware packs with spoon-fork and knife-napkin S&P. If anyone has plates and or bowls(plastic or paper) bring them. Better to have an extra 5 gallon pot than be short one. I can cook the pasta al dente in the suite and bring to venue to reheat or just cook it there- N/P either way- I will have the fresh garlic spread done in advance so all I need to is pick up some nice french bread next door at WallyWorld. A large size crock pot will come w/ me to hold the sauce and meatballs and I think Brad is bringing a chaffer and sterno for the pasta in hot water. I have a super size salad bowl to bring and tongs. lid for wverything can be made from foil.