North American Conference - Kitchen Team by Tony Lahoud

tlahoud — 2018-09-30 13:24:13 UTC

Hi all, please try to post something. let me know if you need help.

tlahoud — 2018-09-30 16:05:17 UTC

The Padlot is mobile friendly, meaning you can access it from whichever device and from wherever you are. You just need to download the app from your Google Play or Apple's App Store.

joyce_e_reed — 2018-09-30 19:08:22 UTC

I have joined (obviously). Tony, is your idea for using this as a way to communicate more easily, while still using Google docs and spreadsheets for the menus and ordering?

tlahoud — 2018-09-30 19:36:46 UTC

Yes. Joyce. We can also upload word files

tlahoud — 2018-09-30 19:47:03 UTC

You can create files on Google docs and sheets and create link to them here without sending emails.

sharondenner — 2018-10-02 13:58:40 UTC

Hey Tony,

sharondenner — 2018-10-02 13:59:20 UTC

Oops, I didn't mean to hit send. How do I know that Joyce (since she logged into this, is getting my post?

sharondenner — 2018-10-02 14:01:03 UTC

sharondenner — 2018-10-02 14:02:26 UTC

Hi! I'm going to start posting the recipes. I have indicated which day/meal on each recipe. Tony, can you print out and revise the notebook? If you don't have time, I can make another notebook.

tlahoud — 2018-10-02 14:05:57 UTC

Hi Sharon, good to see you're here.

tlahoud — 2018-10-02 14:06:58 UTC

Sorry but I won't be able to print. They already have me a note about it here in the office .

sharondenner — 2018-10-02 14:07:00 UTC

So are you ok with getting the recipes by day/meal, like I"m sending now?

sharondenner — 2018-10-02 14:07:27 UTC

OK no problem...I'll make another notebook.

tlahoud — 2018-10-02 14:07:38 UTC

Here, you are basically posting on a wall for everyone to see. It is kit sending email.

tlahoud — 2018-10-02 14:08:10 UTC

If you give me a physical copy of all the recipes, I can scan and make a pdf and post here.

sharondenner — 2018-10-02 14:08:46 UTC

cool....how do I diminish the padlet screen so I can drag stuff in there? I've been trying but not successful.

tlahoud — 2018-10-02 14:08:55 UTC

I am okay with your suggestion. I need to open and review.

tlahoud — 2018-10-02 14:09:15 UTC

Not sure what you call deminish

sharondenner — 2018-10-02 14:09:37 UTC

make the padlet screen smaller so I can drag from my desktop

tlahoud — 2018-10-02 14:09:45 UTC

The screen is a kind of wall, just like in Facebook, where we post notes, files images etc.

sharondenner — 2018-10-02 14:10:00 UTC

I don't have face book

sharondenner — 2018-10-02 14:10:23 UTC

is Joyce getting the recipes bc she signed on?

tlahoud — 2018-10-02 14:10:46 UTC

You can use your browsers Restore Down button. I am not sure though  you can use drag and drop.

tlahoud — 2018-10-02 14:11:23 UTC

What you post here, everyone gets. Yes Joice can take it too.

tlahoud — 2018-10-02 14:12:12 UTC

This is easier than email and more organized as we do not have to search in email to locate recipes and the like.

sharondenner — 2018-10-02 14:13:10 UTC

ok I'll play around with it.

tlahoud — 2018-10-02 14:13:32 UTC

let me know if you have nay questions.

tlahoud — 2018-10-02 14:14:00 UTC

Sharon,

tlahoud — 2018-10-02 14:14:15 UTC

I tried to drag and it works! try it.

tlahoud — 2018-10-02 14:15:46 UTC

just let me know if you have questions.

sharondenner — 2018-10-02 14:16:13 UTC

are you getting the dried fruit compote multiple times now?

tlahoud — 2018-10-02 14:16:19 UTC

Also, you can download the Padlet app from your Google Play or App Store and sue it from yuor smart phone.

tlahoud — 2018-10-02 14:16:48 UTC

I get what you see, if you don't see it on the wall then I wont get it. make sense?

tlahoud — 2018-10-02 14:17:22 UTC

you can also delete the messages, or uploads that you made.

sharondenner — 2018-10-02 14:18:44 UTC

Now I"m having trouble dragging...the word doc just ends up at the bottom as a doc and seems you're not getting it.

sharondenner — 2018-10-02 14:23:40 UTC

sharondenner — 2018-10-02 14:27:02 UTC

sharondenner — 2018-10-02 14:30:57 UTC

sharondenner — 2018-10-02 14:33:45 UTC

sharondenner — 2018-10-02 14:34:31 UTC

sharondenner — 2018-10-02 14:37:01 UTC

sharondenner — 2018-10-02 14:38:54 UTC

tlahoud — 2018-10-02 14:39:51 UTC

I see you're able now, Sharon. Looks great.

sharondenner — 2018-10-02 14:40:39 UTC

sharondenner — 2018-10-02 14:41:31 UTC

I'm struggling a little with being able to see both my desk top and the padlet screen at once, but I'm working at it...SLOWLY...it's very cool though.

tlahoud — 2018-10-02 14:41:38 UTC

Are you able to drag the Word files in, Sharon?

sharondenner — 2018-10-02 14:41:57 UTC

yeah but only when I can see both screens

tlahoud — 2018-10-02 14:42:42 UTC

There's another way, I can show you when we get the opportunity.

sharondenner — 2018-10-02 14:43:11 UTC

We may change this recipe and use leeks instead. TBD

tlahoud — 2018-10-02 14:44:01 UTC

That's right it is easy and cool! at least here, everything is visible in one place.

sharondenner — 2018-10-02 14:44:22 UTC

tlahoud — 2018-10-02 14:47:03 UTC

Sharon, do you know who have the contact information for the vendors (other than Barbara) ?

sharondenner — 2018-10-02 14:49:35 UTC

sharondenner — 2018-10-02 14:50:28 UTC

I don't think so, unless it's on an email that she sent to all of us...I've got to run out the door now, so I'm going to post 1 last recipe...

sharondenner — 2018-10-02 14:51:31 UTC

tlahoud — 2018-10-02 14:51:46 UTC

Okay. See you soon.

sharondenner — 2018-10-02 14:55:45 UTC

Here

sharondenner — 2018-10-02 14:57:12 UTC

Here's the revised menu...missing a few recipes (cucumber/radish salad, dressings etc)

sharondenner — 2018-10-02 14:57:54 UTC

Tony, Joyce, when you have a chance will you take a look and see if there are any omissions or comments etc.

sharondenner — 2018-10-02 14:58:10 UTC

Tony, is there a way to print out all the recipes at once?

tlahoud — 2018-10-02 15:20:47 UTC

You need toncompile them into one file first

tlahoud — 2018-10-02 15:21:29 UTC

Thank you, Sharon.

sharondenner — 2018-10-03 14:34:09 UTC

HEY TONY

sharondenner — 2018-10-03 14:34:33 UTC

here's the recipe for the new salmon dish Sherry suggested.

sharondenner — 2018-10-03 14:35:50 UTC

sharondenner — 2018-10-03 14:36:55 UTC

I made copies of all recipes for you...not the final format...just to help the team with shopping list etc.

tlahoud — 2018-10-03 16:22:44 UTC

Great, Sharon. Thanks. Sherry's Salmon looks good.

tlahoud — 2018-10-03 16:49:21 UTC

Sharon, do you mean physical copies?

bmdartley — 2018-10-04 02:00:24 UTC

Dear All, I am not sure that Sherry is on Padlet at this time, but I can fill her in, if not.

bmdartley — 2018-10-04 02:44:25 UTC

Woops... did not mean to hit the return on the text I sent a bit ago... getting use to this format. Sharon has provided all the recipes to me in a Word format. I will finalize the formatting of all of them and let you all know when that is completed. I think it prudent not to prepare a final binder (or more) until we are close to the finish line. Once I am finished, the recipes can be posted both on Google docs and Padlet, if that works for anyone/everyone. I can also accommodate in a Word format for those who need it in that way. More to come... and thank you.

tlahoud — 2018-10-04 19:00:14 UTC

Here's the Hummus recipe I promised, Barbara.

cheriholzman — 2018-10-04 22:31:32 UTC

just wanted to let you all know that the order for Pete's grocery and produce needs to be called

cheriholzman — 2018-10-04 22:31:59 UTC

in by next Wednesday - I hope Tony and Joyce will be able to keep the Monday meeting at

cheriholzman — 2018-10-04 22:32:10 UTC

5:30 ?

cheriholzman — 2018-10-04 22:35:51 UTC

We need to make a plan for calling the other vendors - Barbara has been doing so much and we need to take more responsiblility

cheriholzman — 2018-10-04 22:38:36 UTC

Tony can you quantify the hummus recipe - so we know how many cups of chickpeas we need and how much tahini we need ?

cheriholzman — 2018-10-04 22:40:51 UTC

Tony let me know if you are bringing the persian cucumbers - the recipe I am looking at calls for 20 cucumbers - but since the Persian cucumbers are small we will need double that ( I think) they are very small.

cheriholzman — 2018-10-04 22:45:19 UTC

CUCUMBER RADISH AND TOMATO SALAD WITH CITRUS DRESSING

cheriholzman — 2018-10-04 22:45:29 UTC

HERE ARE THE QUANTITIES

cheriholzman — 2018-10-04 22:48:47 UTC

20 tblsp fresh lemon juice, 20 tbsps fresh lime juice, 10 garlic cloves, 2 1/2 cups olive oil, 3 1/2 cups chopped fresh cilantro, plus sprigs for garnish, 8 boxes multicolor cherry tomatoes, 40 persian cucumbers, 8 bunches radishes, 20 scallions - Sharon will you be able to add the recipe with these quantifications to the book?

cheriholzman — 2018-10-04 22:50:18 UTC

based on looking at and weighing the grapes today at Fairway - we will need about 12 pounds of grapes

bmdartley — 2018-10-05 05:43:30 UTC

Dear All,

I started a message in Padlet, which I lost… it has its drawbacks. Speaking to essentials: Sharon has sent me all of the recipes but for two to be quantified. I sent those (Cheese and Nut Loaf and Salmon with Leeks) to Sherry for quantifying. I have cleaned up the formatting on 95% of the recipes and recommend that we wait to put together the final book(s), in case there are further changes. Some of the quantified recipes are lacking the Yield for either the Original Recipe or the Quantified one. I will need to go over that with you (whoever is able) so please keep that in mind. PETE’s order is due to the vendor this coming Wednesday, October 10^th. There are many items missing and items need to be checked. Freskeeto’s order is due to them on October 13^th(if my memory serves me correctly) and still has to be organized. We have the coffee order from May, as well as Tea, but that may depend upon the inventory. However, I texted you, Joyce to call Porto Rico to find out when to place the order so that it can be shipped to the Lake in time. Tony, I texted you about calling Nat Kagan’s about the flesh: Chicken thighs on the bone and the Salmon. As I mentioned, I believe they may observe the Friday Sabbath, so please call tomorrow as early as possible. Sherry has already contacted Pete’s and the Bread Vendor and perhaps Sharon, you can work with her on either or both of these. I leave the division up to all of you, but I have found that it is better to keep the liaisons down to a minimum on behalf of the vendor relationships. I noticed that the October Menu planner does not have a Welcoming Buffet menu. Are we using the one from May, or is there a new plan? We should include the buffet items on the menu planner. Let me know what the plan is, and I will add it to the menu folder I have been working on. Sherry will be going up to the Lake this weekend and has offered to check the dessert plates (in case anything is needed from the Foundation) and the apron and bandana quantities. If you are able Sherry, (without intruding on your weekend) to check on some of the pantry items (nut butters, jam, teas, rice...), it would be a help, but I quite understand if this is not possible. I think we need to stay closely in touch going forward, so that we are not duplicating one another’s work. Also, you might begin to think about your personal “shopping” lists...My sincere thanks to all of you. Rest well, Barbara

cheriholzman — 2018-10-05 05:46:07 UTC

Thank you Barbara for your wonderful help

cheriholzman — 2018-10-05 05:48:43 UTC

Thank you Barbara for your wonderful help, I am sending you an email now with the quantifications for the cheese and nut loaf and the salmon recipe I also called Freskeetos and that list has to be in by October 15 - Monday - I spoke to Jeremy 845 647 5111

cheriholzman — 2018-10-05 06:24:15 UTC

I will be up at the lake this weekend and I will check aprons, head scarfs, check if there are 100 dessert plates, if there is peanut butter and almond butter and the quantities also check if there is brown rice and basmati rice, how much jam and tea

cheriholzman — 2018-10-05 06:28:39 UTC

my personal shopping list is as follows:I will be buying black olives, porcini mushrooms for the cheese nut loaf, small red pickled peppers for the saturday night horsdoevres the tahini for the hummus - dijon mustard ( which I had purchased for the conference in May) and better than broth mushroom stock - enough for the cheese nut loaf

cheriholzman — 2018-10-05 06:30:16 UTC

The small red pickled pepper recipe was given to Sharon - I quantified it and it needs to be printed out and put in the recipes folder/book that Sharon so generously put together for us.

cheriholzman — 2018-10-05 06:31:10 UTC

I was asking if Joyce and Tony will be able to meet on Monday ? Sharon will be away.

cheriholzman — 2018-10-05 06:31:39 UTC

5:30 on Monday - please let me know.

cheriholzman — 2018-10-05 06:40:58 UTC

Tony I bought 10 cups of dried chickpeas for the hummus ( please let me know of that is enough)

cheriholzman — 2018-10-05 06:44:12 UTC

I also bought the dried cranberries for the Persian rice - which I will make at home to test the recipe

cheriholzman — 2018-10-05 06:48:39 UTC

I think we agreed that the welcome table that we had planned in May can be used as is for October - this needs to be noted in the book - so that we know which ingredients to put out - Getting that table ready in time for the arrival of the bus - is mandatory!

tlahoud — 2018-10-05 11:55:42 UTC

I can meet on Monday starting at 4 PM. I prefer to begin early this Monday, if possible.

tlahoud — 2018-10-05 11:57:47 UTC

Hummus quantities seem to be right. If you're (Sherry) following a recipe, just keep in mind that when you soak the fried hummus, it double its volume.

tlahoud — 2018-10-05 11:58:43 UTC

I was wondering if you added the red bell peppers to the order. if not, we need 3 lbs.

tlahoud — 2018-10-05 12:01:14 UTC

Sherry, I can buy the persian cucumbers but we need to remember that because it is the end of the season they go for $2.99 per pound. Let me know what you decide.

tlahoud — 2018-10-05 12:02:02 UTC

Also, I remember that I needed to get the pickled cucumber, or the pickled wild cucumber; do we still need it?

tlahoud — 2018-10-05 12:03:53 UTC

I also remember I was to get the Tahini, the 0rice for the one I get is much better than the brand you (Sherry) get. Either yours or the brand I use does not matter to me, just let me know.

tlahoud — 2018-10-05 12:13:22 UTC

Barbara, padlet does require adapting to new way of communicating, just how we adapted to emailing and other post modern communication technologies. but it requires a short learning curve that would lead to real one-place group work.

tlahoud — 2018-10-05 12:14:49 UTC

To All, instead of sending one message to include all sort of subjects/items, you can limit your posts to one subject per post. then post as many as you need. This will visually organize posts and make accessing them easier. When the item is outdated we can delete from our Padlet.

tlahoud — 2018-10-05 12:20:22 UTC

Pita. Do we need Arabic bread (pita)?

bmdartley — 2018-10-05 12:22:29 UTC

Dear Sherry and All, I will copy and paste the following information into our October menu planner from the May menu planner:: Welcome table: nuts, raisins; homemade hummus; feta cheese and yogurt (mixture) with crackers and vegetables.

Shopping List:

For hummus (tahini - Tony, lemons, dried chickpeas) soak chickpeas night before. Total of 25 hummus cups (8-9 cups of dried chickpeas)

Pickles (cucumbers, olives) Tony - bring to Sherry to eat.

Pita bread

Za’atar (za’atar-like mix) Sherry will make

Fruits (grapes)

Vegetables (fennel, carrots) However, let's give some further thought to the break, (if I may offer you this suggestion)... The Berbere Spice is exotic--although the break is in line with the meal, perhaps it should be more generic and the flavors a bit more simple--or just a slightly different direction with the same elegance? Also, we need to consider that we may only have a fixed number of people to help on Thursday day/evening with a lot of work to do and should consider this as well in the planning/preparation of the Welcoming break. As for Sharon adding any recipes to the final "book", let me work with her directly, since I am finalizing the recipes for the "book" and as I said above, we should not duplicate our efforts. Tony, is there a way to copy someone's text from Padlet--for e.g., a recipe that might be posted. Also, I am off to work now and may not be able to speak via this mode for some time. Can you text Sharon, Sherry, so that she knows we are conversing and Tony, can you call and email Joyce, so she too, is aware. My thanks, Barbara

tlahoud — 2018-10-05 12:22:37 UTC

Zaatar. Sherry, you mentioned you got some. Can you please remind me if it is part of the menu. If so, for what? Thanks.

bmdartley — 2018-10-05 12:24:54 UTC

Sorry for the periods, where there should have been ?s and the like... moving very fast. Barbara

bmdartley — 2018-10-05 13:05:04 UTC

DEAR ALL, I have sent you all the Special Diets via email, but here is the accompanying text to that message: Dear All, I have organized the Special Diets by the dietary issue in the attached chart, as well as by guest (SEE TAB ONE AND SEE TAB TWO AT THE BOTTOM). As for the former, that will mean that a guest with more than one dietary issue may be mentioned more than once on the attached list, so keep that in mind when you review the list. I think we should have a Special Diets’ table in the dining room (probably near the double doors to the outside) where all the special diet plates are placed including the gluten free bread and appropriate desserts. The guest names should accompany the dish. In this way, they can pick up their plates and sit wherever they wish in the dining room. If you have another plan, that’s OK too…only a suggestion. The first evening (Thursday) can offer us all some cues about how this and other things may/can flow/work.

Please remember that we have one guest who has a serious allergy to pistachios and cashews, especially given that at least 2 of our recipes have each nut.

For the chicken meal, I would recommend (as I shared with Sherry) that we use Tofu that will willingly absorb the wonderful spices you plan for the chicken. Again, if you feel otherwise, that’s OK too—I am just sharing out loud (but quietly).

If you have not already thought of vegetarian alternatives, this is a good time to start. You should be able, at least in my humble opinion, to offer those alternatives to the support kitchen that join you during the meals. No need for them to create their own menu ideas, especially in the interest of the practical work and the need for the meals to be on time.

Thank you all... finally signing off!

Barbara

Barbara

cheriholzman — 2018-10-05 13:12:56 UTC

Tony I can be at the Foundation at 5

cheriholzman — 2018-10-05 13:18:05 UTC

Tony I already bought the Tahini

cheriholzman — 2018-10-05 13:21:34 UTC

I do think we should use the Persian cucumbers, I will check the price at Fairway and get back to you if they cost less.

cheriholzman — 2018-10-05 13:22:23 UTC

Barbara the tofu idea to replace the chicken is a good idea - we need to put tofu on the shoppimg list

cheriholzman — 2018-10-05 13:31:36 UTC

I agree that we need to give thought to vegetarian meal substitutes and not wing it. Tony the zaatar is for the Berber spice mix for the red lentil soup Barbara I would like to eliminate the yogurt feta dip and serve the hummus with the crackers and vegetable - we need to quantify the fennel and carrots for the welcome table Tony I do not think we need pita bread - we will be using crackers for the welcome table as well as carrots and fennel and the lentil soup on Thursday dinner will be served with bread and butter - Sharon, can you make Name tags for each special diet person - to put on the special diet table beside each of their plates

cheriholzman — 2018-10-05 13:33:42 UTC

Barbara we will still need the block of feta for the horsdoevre pickled hot cherry pepper stuffed with feta/cream cheese mix. Tony, what do we need the red bell peppers for?

cheriholzman — 2018-10-05 13:42:49 UTC

Tony I am not able to print the special diet page that Barbara emailed to us can you please bring a printout of this page to our meeting on Sunday, we need to make a chart saying what to eliminate in each meal for each person

cheriholzman — 2018-10-05 13:46:37 UTC

can Tony or Sharon print out the Special Diet list that Barbara emailed to us - for some reason I cannot print it - even after downloading it - Thank you

cheriholzman — 2018-10-05 14:09:18 UTC

Tony I think we should eliminate the pickles from the welcome table. What does everyone else think? Here is the recipe quantified for the hummus - if it looks ok - please add all the ingredients except the chick peas and tahini to the shopping list ( I still have 10 cups of Chick peas that I bought last May and I have all the tahini.

cheriholzman — 2018-10-05 14:22:33 UTC

Here is the hummus recipe quantified such that each person has two tablespoons. I have quantified the recipe X 2. 2 cups dried chickpeas, 4 tsp baking soda, juice of 3 lemons ( 2/3 cup juice) 8 cloves of garlic, 3 tsp salt, 2 cups tahini, 1 tsp ground cumin, chopped parsley for garnish, olive oil and paprika for garnish. This yields 8 cups - 2 tbsp per person - if you all think there should be more we can double the recipe - ????

cheriholzman — 2018-10-05 14:23:43 UTC

I emailed the link of this hummus recipe to you all, please someone print it so that it can be added to the book with the quantifications that I have noted above. I also would like to add 5 pomegranites to the shopping produce list - for garnishing the poached pears - what does everyone think?

cheriholzman — 2018-10-05 14:39:12 UTC

I think we should substitute celery for the fennel on the welcome table, fennel is labor intensive, expensive and there is a lot of waste - we could also have red bell pepper for the hummus dip? what do you all think?

tlahoud — 2018-10-05 14:54:34 UTC

Barbara, you can copy a post from Padlet and paste either on the same Padlet or on a different Padlet. If you explain the scope of why you want to copy, I'll try to find an easy solution.

tlahoud — 2018-10-05 14:57:14 UTC

Barbara, can you, or someone else, upload the Special Diet file here?

tlahoud — 2018-10-05 14:59:15 UTC

Barbara, I am fine with the Tofu idea. We should get Tofu just as a possible alternative.

tlahoud — 2018-10-05 14:59:43 UTC

Sherry, 5 o'clcok it is. I hope Joyce can join us.

tlahoud — 2018-10-05 15:02:50 UTC

Sherry , red bell pepper will be roasted and served with the hummus. Also, I will get pita bread to make crackers, they are much better than the shopped crackers; they have no sugar, no preservatives and goes naturally with the hummus.

tlahoud — 2018-10-05 15:04:07 UTC

Sherry, I do not have a possibility to print on physical paper. we are meeting on Monday, not Sunday.

tlahoud — 2018-10-05 15:07:34 UTC

Sherry,are you eliminating the olives?

cheriholzman — 2018-10-05 16:14:49 UTC

Tony - yes we need olives - for the welcome table - I said I would bring them

cheriholzman — 2018-10-05 16:15:53 UTC

I have a lot of groceries to bring at this point - I will need to be picked up at my door. The pita bread crackers will be great - I love the idea - I don't think we need roast peppers for the hummus

cheriholzman — 2018-10-05 16:17:06 UTC

It is too elaborate for the welcome table in my opinion and we will have so much to do already - I think hummus with homemade pita crackers, olives and veggies to dip with, is enough - what do you all think?

cheriholzman — 2018-10-05 16:18:20 UTC

Tony Yes, Monday at 5:00

tlahoud — 2018-10-05 17:59:40 UTC

MEATS: I spoke with Nat Kagan. Order needs to be in on Monday Oct. 15 by noon in order for it to be delivered on Wednesday Oct. 17. He suggested to order 35 lbs of farm-raised Atlantic salmon. He said that chicken thighs can be prepared, does not matter the amount.

So we just need to finalize the amounts.

bmdartley — 2018-10-06 22:48:28 UTC

Dear All, Just finally up on Padlet again. I think the idea of simplifying the break as you are coming to is a good one--I would say, "Yes" - no pickles, eliminate the yogurt feta dip and OK on keeping the FETA on the list; the homemade crackers are wonderful--I can attest, since I have had them :); Will you make them at home, Tony, or prepare them at the Lake? I am not a fan of too much "home" preparation for such events myself--what is the time process involved? I agree about the celery vs. the fennel, given the time and also, though I am personally a fennel devotee, I think celery might be better received by a fuller universe. The red pepper is lovely and colorful and in the interest of time, does not need to be roasted--relatively thin slivers raw will be lovely (just a suggestion). I can bring some post-its for the special diets. They will adhere to the table and I think be sufficient. Let me know if you agree/disagree. For the sake of my own clarity, might we call the "shopping" list the vendors' lists and call the shopping list our personal purchases. I will put the hummus recipe in a word document and get it ready. Attached is the Special Diets (remember there are 2 tabs--the first tab by dietary restriction, which I think personally is more helpful; the second tab by each guest's dietary restrictions). Please let me know if you can open/view it. Are you all thinking of having the Hummus for the Welcome break only on Thursday? What about the Saturday afternoon break? Hummus is a protein and very well received... up to all of you and based on time, etc. No problem on the Tofu; we should have for the chicken +. Beans/nuts/acorn squash (can be filled with something) are good alternatives for vegetarians (for the moment, I am not giving this comprehensive thought--these are quick suggestions). We can always have a bowl of nuts or mixed nuts on the vegetarian's table, if you think it prudent. More to come... P.S. I put in a call to Joyce this evening, but have not heard back, as yet. Warm regards, Barbara

bmdartley — 2018-10-06 22:57:01 UTC

I think the pomegra

bmdartley — 2018-10-06 22:59:38 UTC

Whoops... sorry about that... I think the pomegranates are a lovely and delicate idea... just consider the time.... thank you. Also, we need the hors d'oeuvre recipe--can someone send it to me as soon as possible? Thank you all, Barbara

sharondenner — 2018-10-07 03:53:07 UTC

I posted the inventory that Sherry wrote out for us. Need to take into account when preparing the shopping list. Thank you Sherry for doing this.

bmdartley — 2018-10-07 03:56:01 UTC

Dear All,

joyce_e_reed — 2018-10-07 16:38:38 UTC

I have just been reading through all of the comments posted in the last few days. I agree with everyone else about leaving out the pickles and replacing fennel with celery on the welcome table. I also think that Barbara is right about the pomegranates taking a lot of time to prepare.

joyce_e_reed — 2018-10-07 16:40:43 UTC

As far as the meeting time on Monday, as Monday is a school holiday (thank goodness), I am available to meet Tony as early as 4pm. (I have movements at 6:30 and so would prefer to get as early a start as possible.) I can bring as many printed copies of menus, recipes, etc. as we need. If someone lets me know in an email what and how many to bring, I am more than happy to do so.

tlahoud — 2018-10-07 16:44:09 UTC

CRACKERS. They can be prepared at the lake. Time does not allow to make them at home. Preparation time is about 5-7 minutes. baking time is about 10 minutes.

tlahoud — 2018-10-07 16:47:03 UTC

CRACKERS. If we can obtain olive oil sprayer it will help in the process.

tlahoud — 2018-10-07 16:51:41 UTC

PICKLES. Lets maker things clear, its a small amount of pickled Persian cucumbers (or pickled wild cucumber) not a whole lot of selection. Does not require much time to slice, not expensive, will look good with the olives, and it is a natural accompaniment to the hummus. If you still want to keep off for whatever personal preferences, its fine by me.

tlahoud — 2018-10-07 16:57:26 UTC

ROASTED RED PEPPER. I cannot see how roasted red pepper mixed with the hummus will make it too elaborate. it will add a color to the whole table and will enrich the impression. After roasting, it takes few minutes only to peel. Roasting and peeling can be done while the hummus is in the mixer. No additional time required. But again, if you personally prefer not. Then it is okay we can keep it off.

tlahoud — 2018-10-07 17:00:30 UTC

HUMMUS. I agree, Barbara, it can be served for the welcoming table and on breaks table as well. We can make one with roasted peppers and one without. diversify.... (just a suggestion)

tlahoud — 2018-10-07 17:01:37 UTC

HUMMUS. makes a great addition to any vegetarian dish. (just a suggestion)

tlahoud — 2018-10-07 17:05:34 UTC

I think fennel will be preferred by most. Celery will work too. Pomegranate takes much more time to prepare than roasting small amount of red peppers.

tlahoud — 2018-10-07 17:12:05 UTC

Monday, I can meet at 4 o'clock. We need to summarize here what do we need to accomplish during the meeting. quantifying? finalizing menus? special diets? hors d'oeuvres? whatever we need, just communicate it here.

cheriholzman — 2018-10-07 22:45:24 UTC

roasting and peeling peppers is time consuming - I would go with sliced red peppers looking forward to our mtg tomorrow I will be there at 5. We have to also look at what we will have to do upon arrival at the Lake on Thursday. I have just been through the process of sorting through groceries and putting things away - and we have to start the dinner and set the tables - there will be a lot to do. Lets look at that together tomorrow

cheriholzman — 2018-10-07 22:46:11 UTC

the color is nice. I will deseed the pomegranates at home to save time.

tlahoud — 2018-10-07 22:48:44 UTC

Cherry, do you mean for three or four peppers which can be done while the hummus is mixing? I'm not insisting, just trying to be realistic. I'm only suggesting. Would you feel more open to the idea if we decide then and see how we feel?

cheriholzman — 2018-10-07 22:50:31 UTC

the trip group will be at the Lake next weekend - so the list of ingredients that I thought would be available to us - may not be - we will have to wait for the inventory after the tri group weekend is over

cheriholzman — 2018-10-07 22:57:32 UTC

Yes, Tony lets see if time allows. I love roast peppers, so no problem

cheriholzman — 2018-10-08 14:39:26 UTC

Barbara thank you!

cheriholzman — 2018-10-08 14:39:38 UTC

I spoke to Meghan at Pete's

cheriholzman — 2018-10-08 14:40:09 UTC

Yes they do have Asian pears and yes they do have large and small curd cottage cheese

joyce_e_reed — 2018-10-08 15:09:26 UTC

Dear Sherry and Tony,

joyce_e_reed — 2018-10-08 15:17:50 UTC

What time should we plan on meeting today? I have movements at 6:30 and can come as early as 4pm if that is helpful, or perhaps it is best for all of us to meet at 5pm? I will not be able to print copies to bring with me today, as I was planning to do that at work and am not at work today. I can certainly print copies this week to bring with me next week after everything is finalized. It seems our priorities today are to look carefully at each recipe and the order list to make sure that everything is accounted for and not duplicated, as well as considering the menu as a whole and the preparation required in the kitchen to make sure that we can assure that the meals are on time. We can also go through each meal with the special diets in mind to make sure that we have a plan for those. I have a spreadsheet that might help with that.

tlahoud — 2018-10-08 18:33:29 UTC

I should be able to make it between 430 and 5.

cheriholzman — 2018-10-08 18:55:05 UTC

I can be at the Foundation at 5

cheriholzman — 2018-10-08 18:58:59 UTC

Barbara has looked over all the recipes and ingredients and already has a complete shopping list which we have gone over together to make sure it is correct. It would be great to do a spread sheet today for the special diet people and see what we will substitute and plan their meals also it would be good as you mentioned Joyce to start to visualize what our schedule will be when we arrive at the Lake we will need to sort and organize groceries and gather ingredients for the evening soup and start the cookies we wont know how much help we will have - see you at 5 today

cheriholzman — 2018-10-08 19:35:43 UTC

Barbara I emailed you the Persian rice recipe in a format that I hope you won't have to spend too much time reformatting - Thank you Barbara

bmdartley — 2018-10-09 01:40:34 UTC

Dear Tony,

bmdartley — 2018-10-09 01:47:19 UTC

Dear All, Pursuant to my conversation with Tony and Joyce this evening about the Spinach Frittata, I happened to have baby spinach this evening. 5 ounces raw yielded nearly a full cup cooked. If we think of everyone having 2 ounces of spinach each, which candidly, will be a bit generous, 13 lbs. should do it. I will round it off to 14 lbs. instead of 17 lbs, which is currently in the order. Thank you, Barbara

bmdartley — 2018-10-09 01:54:07 UTC

Dear All, For the Flourless cake recipe, we require 4 lbs. of bittersweet chocolate. Will this be a personal shopping purchase or a vendor purchase? Thanks, Barbara

bmdartley — 2018-10-09 02:23:39 UTC

Dear All,ALICE WATERS SEASONAL MINESTRONE SOUP

YIELD: (X 12.5) INGREDIENTS (YIELD: 8)

12 ½ cups dried cannellini beans 1 cup dried cannellini beans

3 cups olive oil ¼ cup olive oil

12 large onions 1 large onion finely chopped

24 carrots 2 carrots, peeled and finely chopped

48 garlic cloves 4 garlic cloves coarsely chopped

60 thyme sprigs 5 thyme sprigs

12 bay leaves 1 bay leaf

8 Tablespoons kosher salt 2 teaspoons kosher salt

12 leeks 1 small leek, white part only, diced

12 medium green zucchini 1 medium zucchini diced

24 medium tomatoes 2 medium tomatoes peeled seeded, chopped

24 cups 2 cups kale coarsely chopped

8 large sweet potatoes 2 sweet potatoes

Teaspoon of pesto for garnish per serving

Grated parmesan on the side

INSTRUCTIONS:

1. Soak beans overnight in a large pot, covered by several inches of water.

2. The next day, simmer the beans for 2 hours, or until tender

3. Heat the olive oil in a large pot over medium heat. Add the onions and carrots. Cook for 10 minutes or until onions are translucent. Add the garlic, thyme, bay leaf and salt. Reduce the heat to medium low. Cook stirring often for 5 minutes

4. Add 3 cups of water and bring to a low boil. When boiling, add the leeks. Cook 5 minutes.

5. Add the zucchini and tomatoes and cook for 15 minutes

6. Add the kale and the beans, and cook for 5 more minutes.

7. If the soup is too thick, add water (reserved bean water is great).

8. Remove the bay leaf and bare thyme sticks. Adjust seasoning if necessary. Serve in bowls, garnished with pesto.

NOTE: Kitchen support will prepare the pesto garnish noted above.

bmdartley — 2018-10-09 02:27:59 UTC

Dear All, In the instructions below the Minestrone Soup ingredients, the recipe calls for 3 cups of water. Will this be multiplied to 36 cups of water based on 12.5 the original recipe? We do not have any broth on our vendor list? Will we be needing any for any reason??? THANKS, Barbara

cheriholzman — 2018-10-09 05:56:37 UTC

Yes, Barbara - 3 cups x 12.5 is 36 cups of water

cheriholzman — 2018-10-09 05:57:49 UTC

some better than broth vegetable stock can be added to the water to give more flavor if we feel it needs it. We will go by taste. d

bmdartley — 2018-10-09 05:58:10 UTC

Yes, I understand the multiplication; I was just checking/verifying if the 3 cups in the recipe instructions should be multiplied to 36 cups for the quantified recipe. :)

bmdartley — 2018-10-09 06:00:30 UTC

I like that idea--yes; the broth should make a difference. Thanks. On a completely different note, we will have to check our milk and half&half amounts before putting in Pete's order. It almost seems like the amounts we have are decreased amounts (May amounts that were decreased as a result of the inventory). The quantities listed seem a bit small, though I could be wrong.

bmdartley — 2018-10-09 06:01:56 UTC

Also, perhaps someone has responded and I missed it, but will we personal shop for the 4 lbs. of bittersweet chocolate? Apologies, if someone has responded and I have not seen it. Thanks, Barbara

cheriholzman — 2018-10-09 06:03:25 UTC

I can get the bittersweet chocolate at Fairway Barbara - I was concentrating on the soup and forgot to answer on the chocolate.

cheriholzman — 2018-10-09 06:06:09 UTC

we also need 8 tablespoons of brandy or rum for the cake - I can bring a small bottle

bmdartley — 2018-10-09 06:09:06 UTC

I have that and can pick it up along with the Lentils de Puy and Quinoa. No worries on the chocolate response---thank you for responding. Also, it will help to know if we can get the bulk order of Sage, Thyme and Bay leaves from Freskeeto's; otherwise, they will go in the Pete's order--not sure how the Bay leaves will come via Pete's...

cheriholzman — 2018-10-09 06:10:24 UTC

I will call Freskeeto's in the morning

bmdartley — 2018-10-09 06:11:06 UTC

Thank you very much.

cheriholzman — 2018-10-09 06:12:24 UTC

what are the quantities of sage - we need 200 springs of thyme - how much sage do we need and how many bay leaves was it?

cheriholzman — 2018-10-09 06:12:51 UTC

So you say you will bring the 8 tbsp brandy?

bmdartley — 2018-10-09 06:13:09 UTC

When you call Freskeeto's, Sherry, can you ask them how they sell scallions and how fresh they are. We need 50--or do you think we should just order them from Pete's.

bmdartley — 2018-10-09 06:13:55 UTC

bmdartley — 2018-10-09 06:14:24 UTC

Yes; I will bring the brandy... if I do not drink it first...

cheriholzman — 2018-10-09 06:14:34 UTC

I will ask in the morning - if they can deliver a quantity of fresh beautiful scallions - either vendor is ok

cheriholzman — 2018-10-09 06:14:50 UTC

haha

cheriholzman — 2018-10-09 06:15:56 UTC

ok thanks for the herb count

bmdartley — 2018-10-09 06:22:27 UTC

I will be signing off shortly. I still have some highlighted rows in our Pete's order, but all the items in quantity (lemons, flour, sugar, garlic, onions, oats, etc. have been quantified). The other piece that concerns me is the juice for break--undoubtedly, there was a good deal of juice at the Lake in May, since we only ordered one gallon of Cranberry Juice (other than Orange Juice for breakfast). Other than the one gallon of Cranberry, we have a gallon of Apple Cider... it all depends on what is up there, of course. It will be a help to hear from Audrey and I will still contact Pat K. re: the upcoming weekend. Thank you.

cheriholzman — 2018-10-09 06:41:03 UTC

I did email Audrey - hopefully she will get back to me today.

cheriholzman — 2018-10-09 06:41:47 UTC

good night Barbara dear - rest well.

cheriholzman — 2018-10-09 13:36:30 UTC

The order for Freskeeto has to be in by October 15

cheriholzman — 2018-10-09 13:46:46 UTC

the Freskeeto order has to be called in by Friday.October 12 to Scott or Jeremy - at that point they will be able to tell us what they can get at the market. It sounds to me that if we can get the quantities we need from Pete's - It will be easier - I will call Daisy now and see what they have in fresh herbs

cheriholzman — 2018-10-09 13:51:50 UTC

I need to know how much parsley and cilantro we need - we can order from them as well -

cheriholzman — 2018-10-09 14:13:33 UTC

Barbara there is hard copy of the inventory from this past weekend in the office at the Foundation it is being kept for Sherryl Durant who is doing the ordering for the Tri-group. I will make a copy of it when I get there tonight

tlahoud — 2018-10-09 16:32:41 UTC

MEATS:

Last night, we discussed the chicken thighs amount. There was a consensus that we will order one bone-in chicken thigh per person and to add 35 extra thighs for those who prefer to have some more. So in total: 139 thighs (104+35). Is everyone in agreement on this?

tlahoud — 2018-10-09 16:34:50 UTC

MEATS: Eric from Nat Kagan suggested to get 35 lbs of salmon (farm raised Atlantic). This will yield around 112 pieces if each person gets 5oz piece. Is everyone okay with this?

cheriholzman — 2018-10-09 17:48:04 UTC

That seems good Tony. Thank you

cheriholzman — 2018-10-10 15:30:20 UTC

Hello all

cheriholzman — 2018-10-10 15:35:41 UTC

I just placed our order with Lisa from Beach Lake Bakery - She will send a confirmation email later and she will mark each loaf with the meal it is to accompany - 6 rustic country loaves will come thawed to have with Thursday dinner. All the other breads will come to us frozen and we will defrost them as we need them ( she recommends defrosting them in the paper bag that they come in and they can be put in the oven to warm uncovered on baking sheets.

cheriholzman — 2018-10-11 02:39:00 UTC

Hi everyone are you available to meet on Monday at 5 in the coffee shop

cheriholzman — 2018-10-11 02:42:16 UTC

We need to firm up the special diet meals and go over the details of what we need to do upon arrival also to make sure we each understand what we will be shopping for and bringing with us in the car please let me know about your availability to meet on Monday

cheriholzman — 2018-10-11 13:39:06 UTC

Hello All, Meghan from Pete's market does have Asian pears

cheriholzman — 2018-10-11 13:53:56 UTC

Hello Joyce and Tony, will you be able to meet with Sharon and I in the coffee shop Monday at 5 to review special meals and to make a schedule for ourselves - so we care clear what needs to be done each day and in advance of each day -

tlahoud — 2018-10-12 21:03:53 UTC

Hello all, It does not seem that I will be able to make it this Monday. I am fine with whatever tasks schedule you put for Thursday.

joyce_e_reed — 2018-10-12 21:31:20 UTC

I will meet you on Monday at 5pm.

cheriholzman — 2018-10-13 02:20:19 UTC

I will be bringing Thursday, Tahini for the hummus, 5 cups soaked chick peas for the hummus, black olives and assorted olives for the welcome table, almond butter ( welcome table) Assorted colored cherry tomatoes for the salmon dinner salad, spicey cherry peppers for the Saturday dinner hors'doevre

cheriholzman — 2018-10-13 02:23:00 UTC

Berbere spice mix for the red lentil soup on Thursday night, 175 fresh sage leaves for the salmon on Saturday night,

cheriholzman — 2018-10-13 02:23:10 UTC

Ok thank you Joyce

cheriholzman — 2018-10-13 03:15:48 UTC

I am also bringing ghee for the Thursday soup, better than broth mushroom stock and vegetable stock, dried porcini mushrooms for the cheese nut loaf, dried cranberries for the Saturday rice

cheriholzman — 2018-10-13 03:17:43 UTC

Tony do you need zata'ar for the pita chips?

bmdartley — 2018-10-13 03:42:33 UTC

Dear All, I spoke with Sherry earlier today and mentioned that it would be helpful to receive each of your personal shopping orders to add to all our vendor orders. After speaking with Pete's Market yesterday, there are certain items (so far), that they are unable to get and will need to be shopped for. I will aim to get them in addition to some other items I have committed to. It would be helpful to receive your shopping orders, either as an attachment via email or on the email screen (whatever is easiest). One cannot copy from Padlet, as best as I can tell, so it is extra work to put them here. However, given that Sherry has done so already, I will simply re-type them. :). Regarding the Fish order, I quantified 32 lbs. based on our number (102-103) and our special diets. However, 35 lbs. is reasonable. Regarding the Chicken Thighs, I only want to say that we should be sure to have a yield of at least 1/3 lb. per person (not including the bone), and should omit the count for the vegetarians, even if we still aim for a bit extra. I hope that corresponds Tony, to your order noted above. The final order to be placed is the Coffee/Tea order. I was unable to email the kitchen earlier today, but will send an email to them to ask them to touch base with us on Sunday regarding the Coffee and Tea. We have our order from May. The coffee was from scratch, but the tea was based on what was needed, so their input will be appreciated, if someone is able to connect. Espresso will be coming to the Lake separately.

bmdartley — 2018-10-13 03:55:07 UTC

Sorry, I did not mean to send that message, which I had not finalized editing or writing... accidentally, hit the return key. The "kitchen" I am referring to is the Trip-Group; I will email the heads to see if they or someone doing the inventory can provide the coffee and tea quantities. As for the chicken, what if the thighs we order are very large... I remember such an experience some years back when I was working in the kitchen...pretty excessive. Perhaps the Kagan folk have a sense of the size, but it would be good to have an idea, if possible. :) Thank you all, Barbara

tlahoud — 2018-10-13 14:30:14 UTC

Za'atar. Its It's uptplo you Sherry. Just an idea' we can make some with zaatar and some without. Either or is fine too.

bmdartley — 2018-10-14 12:37:41 UTC

Dear All,

The kitchen heads at the Lake will be sending us an inventory, as soon as possible. I reached out to them last evening particularly about the coffee/tea quantities, the dried fruit and nuts and the list of spices that we need including vanilla extract and have already received a response that such information will come our way. Someone else from the Lake also indicated that the spices are abundant, along with all gluten free items in the pantry, but of course, I understand that specifics are useful. I for one, am holding off on picking up certain shopping items (I would recommend you all do the same except for what some of you have already purchased), until we hear back re: the inventory, since already we will have a fair amount of overlapping, given the fact that we had to place our orders, side by side with the tri-group effort.

As soon as the inventory comes in, I will send it to all of us, so that we can each review.

The two final orders: Kagan and Porto Rico have to go in by tomorrow, so these are in the forefront. The latter is the most affected by what is currently at the Lake.

A few other things:

1) Tony, speaking for myself, I need to know when we are leaving on Thursday and how the pickup will work. I assume you have already or will shortly, rent the car.

2) I will be sending the menus and planner to Sharon, who will be putting the books together. She and I spoke yesterday—we should have one book that has all the recipes in plastic and then, at least a couple of copies for us. However, I will leave all of this up to Sharon….:).

3) We will have to collect the dessert dishes going to the Lake for travel by bus on Thursday. I can meet one of you at the Foundation tomorrow, if possible to verify the plate and will appreciate some help in counting out and getting them ready for the bus, along with some extra thermoses and water pitchers.

Thank you.

For now, Barbara

bmdartley — 2018-10-14 12:38:33 UTC

Dear All, The message I just sent was sent to all of you via email. I just copied and pasted it to Padlet, for those who are looking here... Best, Barbara

bmdartley — 2018-10-14 13:46:45 UTC

Just sent this to all via email: Dear All,

It appears, that coffee possibly intended for the Lake for this weekend, did not make it there. While I am trying to verify that and also to find out whether we might use it (and how much the quantity is), I wanted to keep you aware. Once I find out more, I will let you all know, especially you, Joyce, since you are due to place the order. I have been in touch with the Office about this, since the coffee in question is currently at the Foundation. I have already indicated to the Office that we MUST finalize our order to PR by tomorrow, to ensure delivery to the Lake in time. If we use the coffee already at the House, we will need to know how much there is both in regular and decaf. Meanwhile, attached is May’s order, which was determined by the current events at that time, and could change completely based on all the new factors--this includes the Tea, as well. So, we need to settle the coffee at the Foundation, along with the Lake inventory about the coffee/tea after this weekend.

Anyway, just stay with me on this…

Thank you all, Barbara

bmdartley — 2018-10-14 13:47:39 UTC

I also sent a follow-up that we ordered (after inventory in May), 30 lbs. coffee (French Guatemalan) and 10 lbs. decaf.

bmdartley — 2018-10-14 14:46:50 UTC

Another email I just sent your way: Dear All,

Sherry has just informed me that the Coffee at the Foundation did get to the Trip-Group as planned, so we will simply need to get the coffee inventory from the Lake today, in order to place our own order for tomorrow.

Thanks for clarifying this, Sherry.

Best, Barbara

cheriholzman — 2018-10-14 21:42:43 UTC

Barbara I can help with the plates, Sharon, Joyce and I will be meeting at 5 tomorrow, Tony will not be able to join us.and hopefully we can make a very early start on Thursday obviously we have very much to accomplish.

bmdartley — 2018-10-15 04:30:14 UTC

Dear All, Just sent you all an email with the following message: Dear Joyce,

Thank you very much for addressing the coffee order with Glen Agrin.

Can you let me know what coffee you chose both for regular and decaf—as I mentioned to Glen in my email, Kobrick’s is new for me, so I appreciate the learning experience.

We will still need to finalize the tea order, too. Feel free to do that together tomorrow evening, when at least 3 of you are able to meet, or, if your preference is to do other things together, I can connect with one or more of you tomorrow evening to finalize that. The order can be called into Porto Rico Coffee (their plant store in Brooklyn—“Chantal”—we have a wholesale account with them)--for pickup at the Greenwich Village store on Bleecker Street for Wednesday. I will be happy to take care of the pickup either on Wednesday evening or Thursday a.m. These are the choices we considered in May, since then, as now, black tea was needed. The tri-group also mentioned that Mint tea was needed. I have not been able to carefully review the inventory, as yet, so I will trust you with any additional teas that we should add to the order, if necessary. And feel free to tweak those below, if you wish—just a suggestion based on our May efforts.

With sincere thanks, Barbara

========================

bmdartley — 2018-10-15 05:17:40 UTC

Also emailed... want to be sure things are up on Padlet, as well.

bmdartley — 2018-10-15 05:17:55 UTC

Dear Sharon,

Please see below and thank you for these details: Also, I am suddenly realizing that on the Menu planner, we have cold cereals, which we did not order……..! Can you all think that through? And, as I mention below, since the weather is cool, some folks will appreciate hot oatmeal… another thought.

Thank you and all, rest well.Warmly, Barbara

On Oct 14, 2018, at 9:58 PM, Sharon Denner wrote:

Hello Team: I accepted the invitation to edit! Please note below. Barbara, I can’t find the Pete’s order to reference the original quantity. Not sure if you sent it or not. So please note anything in red needs to be checked against the order to see if it needs revision

PANTRY: 1. Prunes:Noticed on the Freskeeto order that prunes were NOT listed. As per inventory, there are 7 lbs. We need total of 12.5 lbs. I will revise with Freskeeto’s tomorrow.

NO NEED TO ORDER; ON PETE’S ORDER

2. Raisins: There are enough raisins (although I bought 2 lbs of dark raisins…we can use for the break.

GREAT.

3. Apricots: There are 9 lbs of apricots in the inventory. We need 6 lbs. I will call Freskeeto tomorrow to revise.

THE 6 LBS. ARE FOR THE PRUNE COMPOTE. IF WE FEEL WE CAN USE THE APRICOTS FOR BREAKS IN SOME WAY, THEN THE EXTRA 3 LBS. ARE OKAY. I LEAVE THAT UP TO THE FOUR OF YOU.

4. Oats: There are 14 lbs of oats in the pantry, butnot gluten free. Technically, oats are gluten free, and fine for gluten-free diets…the difference with gluten free oats is that there is no possible contamination of any wheat in processing. Up to you to keep the current gluten free oats order.

WE ORDERED GLUTEN FREE OATS FROM PETE’S. SINCE OATS ARE A STAPLE AT THE LAKE AND IT IS GETTING COOLER, I THINK IT IS OKAY TO LEAVE OUR ORDER, AS IS. ALSO, IF THE WEATHER IS VERY COOL, THERE MAY BE A FEELING FOR SOME OATMEAL AND THE EXTRA OATS ON HAND WILL BE USEFUL.

5. Dried cranberries: There are 4.5 lbs. in the pantry. Noticed that this was NOT on my Freskeeto’s order list with the other dried fruits. We need 3 cups for Persian jeweled rice, so we are good to go.

I ORDERED FRESH CRANBERRIES FOR SOMETHING… HMM. SHERRY, CAN YOU CHECK PETE’S ORDER? DID WE ORDER INCORRECTLY OR ARE THE FRESH CRANBERRIES FOR ONE OF THE DESSERTS?

WALK IN PANTRY: 1. As we discussed, extra half/half is ok.

YES.

2. Whole yogurt: 6 lbs. Depends on what the expiration date is..but we should use. Reduce the amount of yogurt on order?

THIS WOULD BE A GOOD IDEA. SHERRY, IF YOU ARE ABLE TO ASK DAISY IF WE CAN CUT THE ORDER DOWN BY 6 CONTAINERS; OTHERWISE, WE WILL HAVE TO ACCEPT IT.

3. Cream cheese: 3 lbs Not an ingredient we need, but we can use for breaks or breakfast on the day we serve the muffins.

WE DO HAVE CREAM CHEESE ON THE ORDER FOR THE HOT CHERRY PEPPERS FOR THE LAST MEAL; WE ALSO ORDERED THE “BREAD OF SAINTS” BREAD FROM BEACHLAKE—IT WOULD BE LOVELY TO HAVE IT WITH SOME CREAM CHEESE, IF WE WISH. THE OTHER OPTION WOULD BE TO ASK DAISY, SHERRY, IF WE COULD REMOVE IT FROM THE ORDER AND THEN USE WHAT IS AT THE LAKE FOR THE PEPPERS AND THE BREAD OF SAINTS BREAD.

4. Butter 5 lbs: If we have any left over, could be put in the freezer, soI would leave the order as is.

I AGREE. THANKFULLY, 5 LBS. IS NOT SO MUCH.

5. Brie: 1.25 lbs: I ordered 6 lbs from Freskeetos. It comes in 2 lbs wheels, soI suggest keep the order as is.Can be used at break.

I AGREE.

6. Gouda: 1.15 lbs: Freskeetos doesn’t have so I was planning on buying 2 lbs.I can buy 1 lb, or keep as is, and use up at breaks. Thoughts?

THE 1 LB. IS NOT DRAMATIC AND THE 2 LBS. OF GOUDA ARE FOR THE FIRST NIGHT’S DINNER, SO THE EXTRA MAY BE USEFUL AT BREAKS. I LEAVE THAT UP TO ALL OF YOU…

7. Onions: Only 7 leftI don’t know how many are needed/ordered, so please revised if necessary.

WITHOUT LOOKING AT THE ORDER, WE ORDERED ABOUT 75-80 ONIONS, BUT WE NEED THEM BASED ON THE RECIPES. I THINK WE ARE OKAY HERE.

RIPENING RACK: 1. Garlic: 10 heads. I don’t know what has been ordered. Please revise if necessary. Thoughts?

WE ORDERED 25 HEADS FOR ALL OF OUR MEALS. IF PETE’S IS WILLING TO MINIMIZE, I AM OKAY WITH THAT, BUT I AM NOT SURE HOW THEY MIGHT RECEIVE ALL THESE REVISIONS. IF THE ORDER IS IN, I WOULD SIMPLY LEAVE IT. THE EXTRA HEADS CAN BE REFRIGERATED IF THEY ARE NOT USED.

2. Apples: 27 Can be used for break. Not listed what kind of apple. We could make a baked apple for a gluten free dessert, ot use for break if the apples are good (not mushy).I would not change the apple order (Granny Smith for apple crumble.)WELL, WE COULD TRY TO CANCEL THE FUJI APPLES (WE ORDERED 20 OR THEREABOUTS FOR BREAK), BUT AGAIN, IF THE ORDER IS IN, THIS IS TRICKY. THE 105 GREEN APPLES ARE FOR DESSERT.
SPICES: Seems like all sufficient except for Smoked Paprika. I can buy.
FREEZER: Nothing relevant

FLOUR, SUGAR: As per inventory, there are big trash cans with flour and sugar. I don’t know if additional quantity has been ordered

WE ORDERED 10 LBS. OF FLOUR AND I BELIEVE THE SAME FOR SUGAR. IT WILL GET USED AT THE LAKE, GOING FORWARD.

Dear All,
Overall, I think we did remarkably well, considering that we put our order in without a real inventory to work with. Most of the extras can all be kept in some way, so I am thankful that we may not face too much waste. If we could cancel 6 of the yogurts and maybe the cream cheese we purchased, along with the Fuji apples, that might be sensible, but otherwise and even with these elements, we do not really seem too excessive. Hopefully, what we purchased will be used and not be excessive… we shall see.
Many thanks to all, Barbara

cheriholzman — 2018-10-15 06:14:23 UTC

Reminding you that we do need the cream cheese that we ordered please do not cancel

bmdartley — 2018-10-15 12:10:38 UTC

Dear Sherry,

bmdartley — 2018-10-15 12:10:44 UTC

Dear s

bmdartley — 2018-10-15 12:12:56 UTC

Dear Sherry, I am not touching the order thus far--was only responding to Sharon's email. I mentioned the cream cheese, since now we have more than we ordered or anticipated. All good. Sorry for the extra posts--I accidentally hit the return key too many times.

tlahoud — 2018-10-15 12:42:00 UTC

Hello all,

Car has been reserved.

Meat order will go in before 1030 am today, Monday.
.

tlahoud — 2018-10-15 12:43:04 UTC

I need to know where each of you live in order to pick you up accordingly.

tlahoud — 2018-10-15 12:43:46 UTC

Please post addresses

tlahoud — 2018-10-15 13:29:46 UTC

Just called Nat Kagen (Monday 9:22) Eric was not available. No one else was available to take the order. Will try again before 10:30.

cheriholzman — 2018-10-15 14:17:22 UTC

my address is 336 East 83rd Street - between first and second - thank you. Hello Tony

cheriholzman — 2018-10-15 14:21:48 UTC

Tony please confirm that you will be bringing the Persian cucumbers and the pita bread for the pita toasts

tlahoud — 2018-10-15 15:43:45 UTC

my impression was that we are not getting the Persian cucumber because they are too expensive. I remember you said you want to check how much per pound you can get them for. please check and let me know, I can still get them if you didnt have a better price of 2..9 per lbs.

tlahoud — 2018-10-15 15:43:51 UTC

I will get the Pita.

tlahoud — 2018-10-15 15:45:25 UTC

how many Arabic bread do we need. One loaf cab yield 16 crackers. so I can get about 18 pitas. is that okay?

tlahoud — 2018-10-15 15:48:05 UTC

By the way, the
NAt Kagan order was submitted. 35 lbs of Atlantic Salmon, and 135 pieces of chicken thighs. Eric said that it is extremely difficult to estimate how much white meat would a thigh yield. But he thought that the numbers seem to be right. Meat will be delivered on Wednesday.

cheriholzman — 2018-10-15 15:56:40 UTC

Tony we do need the Persian cucumbers - please bring them I figure three people to one cucumber that would be 35 cucumbers - lets say 40 to be safe. Please confirm. if we figure 3 crackers per person - I would say to get 20 pitas. Please confirm that you will bring the cucumbers. Thank you

sharondenner — 2018-10-15 16:45:20 UTC

Hi Tony

sharondenner — 2018-10-15 16:45:57 UTC

I live in Tribeca...25 Murray Street between Broadway and Church. 2 blocks south of Chambers.

sharondenner — 2018-10-15 16:46:07 UTC

Hello all,

sharondenner — 2018-10-15 16:46:36 UTC

Here is a list of what I intend to purchase:

sharondenner — 2018-10-15 16:48:06 UTC

sorry I keep hitting send by mistake . I don't know what I"m doing wrong!

sharondenner — 2018-10-15 16:48:12 UTC

Halvah

sharondenner — 2018-10-15 17:03:48 UTC

Shopping list for Sharon

Gouda 2 lbs

Gruyere 2 lbs

Goat cheese 3 logs

Pistachios 1 lb

Cashews 1 lb

Dark Raisins 2 lbs

Champagne vinegar 2 bottles (17 oz)

Salt: Red Baleine 1 container. Blue Baleine 1 container

Asian pears: ? Figure 4 servings per piece of fruit? Need 26 Asian pears.

Semi sweet Callebaut Chocolate (for cake) 4 lbs

Halvah: 8 oz

Bringing from home:

Fresh thyme springs from garden

Sage (few bunches from garden just in case)

Sesame seeds

Pesto: about 8 cups

Sesame oil (for cookies)

Paper muffin cups for bran muffins

cheriholzman — 2018-10-15 19:00:27 UTC

Sharon I thought that Petes was able to get the Asian Pears and which case you would not need to shop for them - I will check the Pete's produce order to be absolutely sure.

cheriholzman — 2018-10-15 19:00:34 UTC

Tony

cheriholzman — 2018-10-15 19:01:04 UTC

Please confirm that you received my note and that you will bring the Persian cucumbers? Thank you

cheriholzman — 2018-10-15 19:04:47 UTC

Sharon, I don't see the Asian pears on Pete's order - so, yes they need to be shopped for.

cheriholzman — 2018-10-15 19:05:46 UTC

Hello All

cheriholzman — 2018-10-15 19:13:07 UTC

Today I purchased 300 assorted olives for the Welcome table, 300 black Kalamata olives for the salmon dinner, 150 pickled cherry peppers, 3 lbs almond butter, the other items i have purchased are the tahini for the hummus, zaatar for the pita chips, better than broth mushroom and better than broth vegetable, berbere spice mix and 3 cups of ghee for the soup on Thursday night and dried porcini mushrooms for the mushroom sauce for the nut cheese loaf

cheriholzman — 2018-10-15 19:14:33 UTC

Sharon please mark the goat cheese ( use only for Saturday night appetizer filling -) so that it doesn't get taken for a break or such Thank you the goat cheese will be mixed with the cream cheese to fill the spicey pickled cherry peppers

bmdartley — 2018-10-16 04:34:08 UTC

Dear Tony, Have you or will you purchase the Persian Cucumbers?; also, in May, you were going to pick up Lindt chocolate pieces (in wrappers) for the Welcome break? Can you/will you do that again. Thank you, Barbara

bmdartley — 2018-10-16 04:34:43 UTC

Dear All, The Asian Pears are on Pete's Order.

bmdartley — 2018-10-16 04:35:42 UTC

Sorry that I reminded you, Tony about the Persian cucumbers. I see that Sherry has already mentioned it. Barbara

cheriholzman — 2018-10-16 05:35:10 UTC

Sharon, my mistake - it is the Feta cheese that will be used with the cream cheese for the

cheriholzman — 2018-10-16 05:37:41 UTC

hors d'oeuvres not the goat cheese and there will be some Feta left over for the special meal salads.

sharondenner — 2018-10-16 15:55:08 UTC

Hi Tony

sharondenner — 2018-10-16 15:55:47 UTC

please advs asap about pick up time on Thursday morning . thank you

cheriholzman — 2018-10-16 16:02:57 UTC

Hello all

cheriholzman — 2018-10-16 16:04:03 UTC

It came to me this morning that we need to have pineapples to serve for break on Saturday, something special to mark the day. If all agree, Sharon can pick them up at Trader Joes today

tlahoud — 2018-10-16 16:06:40 UTC

Sharon, I will know the time when I have all addresses. It will probably be around 9 oclock.

tlahoud — 2018-10-16 16:06:59 UTC

Barbara, your address is needed.

tlahoud — 2018-10-16 16:08:00 UTC

I will get the cucumbers and theindt chocolate. I only need to have the chocolate amount again. One per person?

sharondenner — 2018-10-16 17:26:02 UTC

hi Tony I'm thinking we should get out of the city much earlier because there is so much to accomplish. If you pick me up at 9 am, that means we probably won't exit the city until close to 10 picking up the others etc...and that means getting to the lake at 1:00 which is cutting it close. Sherry and I were talking about 7:30 am. Actually, I'd be ok with 8 am which leaves time to pick up fresh bread or any last minute thing. what does everyone else think?

tlahoud — 2018-10-16 17:42:28 UTC

Sharon, I suggested "probably 9 am" because you asked for the pick up time "asap" and, out of consideration, thought you might need to plan for it at this point. Everyone knows we need to get there as early as possible, but some may not be able to make it that early. Please hold on.

cheriholzman — 2018-10-16 18:29:55 UTC

Hello All

cheriholzman — 2018-10-16 18:30:29 UTC

I really think we need to leave the city no later than 7:30 - Please !!!

tlahoud — 2018-10-16 18:59:46 UTC

I will not be able to leave Brooklyn before 8am. It will probably take me at least 30 - 40 minutes to get to Manhattan.