Sunday, July 02, 2006

Camp -- Opening Meal Sunday

As I write kids are screaming up in the amphitheater, about 100 yards from the office. It's opening night rally ...

Opening meal this year was much the same as last year. The menu didn't change. So you can look up last year's comments for the chicken tender, barbecue, roasted potato wedge and broccoli meal.

I have the same 11 staff as last year, save one. As I've said last year, don't fret over the number of staff assigned to the kitchen, especially when working with volunteers. Most are taking a hard earned vacation from work to help feed hungry campers. They'll appreciate a break now and then.

I've assigned positions as follows:

Steve -- Chef (5th year)
CD -- 2nd cook (5th year)
AK -- 3rd cook (2nd year)
HB -- Salads and baker (2nd year)
DK -- Kitchen helper (5th year)
EM -- Dining room host (5th year)
CS -- Dishwasher and utility (3rd year)
AK -- Dishwasher and utility (2nd year)
PD -- Dishwasher and utility (2nd year)
DB -- Dishwasher and utility (2nd year)
KM -- Dishwasher and utility (1st year)

The afternoon started with an staff meeting at 2 p.m. in the kitchen. I explained the flow of the dinner prep and made individual assignments. I also demonstrated the proper method to mix the sanitizer solution. (See last year's comments on sanitizer.)

In addition to dinner prep, I started the staff on three additional items. The salad bar is always a hit at FC Camp. HB sliced 15 tomatoes and prepared a marinade while I sliced 8 cucumbers for cucumber and onions. These two salads anchor the salad bar along with a tossed salad. Four tomatoes slices were left at the end of dinner. Tomatoes are much more popular than the cucumbers.

We also made chocolate chip cookies for lunch tomorrow and panned the sausage for breakfast. The morning cooks return to the kitchen at 7 a.m.


6 pounds fresh tomatoes
3/4 cup onion -- chopped
3 cloves minced garlic
1/3 cup parsley -- chopped
1 tablespoon dried basil -- crumbled
1 tablespoon granulated sugar
2 teaspoons salt
1 1/2 teaspoons black pepper
2 cups olive oil
1 1/2 cups red wine or balsamic vinegar

Cut tomatoes into 1/4-inch slices. Shingle in 15 sliced tomatoes in bottom of 2-in hotel pan.

Combine remaining ingredients. Pour over tomato slices. Cover; refrigerate at least 3 hours or until flavors are well blended. Keep refrigerated until ready to serve. CCP: Hold for service at 41-deg. F or lower.

Serving Ideas : Self serve on the salad bar. This item is very popular with the adults and senior campers. Plan on 1 to 2 (2-in) hotel pans per dinner meal.

Notes: (1) Figure 15 medium-to-large tomatoes per 6 pounds. Figure 60 to 75 slices from 15 medium-to-large tomatoes. (2) 1/3-cup fresh basil may be substituted for dried. Salad oil may be substituted for olive oil. (3) Refrigerator leftover marinated tomatoes at 41-deg or lower.

Variation: Fresh Tomato Relish -- Cut peeled tomatoes in half and gently squeeze out most of the seeds. Chop coarsely and stir into the marinade.

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