I think 500 plates of spaghetti would qualify for allot. I finished the week up prepping 140 lbs of spaghetti and 30 gallons of sauce. In preparation for a fund-raiser for the band. We par cooked the pasta for 10 minutes and then dropped it into a pot of ice water to stop the cooking. The meat was browned, sautéed the onions, bell pepper and mushrooms. Everything was cooled off and put in the cooler. Saturday morning started early, with pots of water started to boil and the sauce began heating up. Around 9:00 help arrived, we got the steam table going, to go plates ready, garlic bread heating up and the salad washed and ready to go. Just before 11:00 people started showing up and we had plates ready to go. It does not take long to cook the pasta so things can move real fast. The par cooked pasta is dropped in boiling water it only has to stay for about 3:00 minutes and it is done. After straining it went straight to the steam table to be plated. We had plenty of help and everything went real smooth. The band boosters were happy and so were th customers. The students in my class learned allot and the band boosters made some money for their kids. All in all an excellent day.
Posts Tagged With: band boosters
Ace Mart ancho Angus choice beef band boosters Barbeque BBQ BBQ. chef open house BBQ Chicken Big Ron's bomber Brine brisket brisket chipotle butter canapes carrot ribbons chantilly cream cheese cake chile chipotle chipotle bomber cilantro clear blue smoke cooking Cora's Cora's 471 Grill Culture Fest Dutch oven Founders Day Fund-raiser Grand Champion grill grilled grilled asparagus grilling Jack Daniels jalapeno Jeremy Richards johnny hernandez lime Mexican mexican vanilla Nachos new york strip olive oil Pearl Stables petite four Pitmaker poblano potato salad ranchero beans Rib Cook Off ribs roasted roasted corn Salsa sausage sauteed sea food seafood shrimp smoked Spaghetti spatchcock Sundae surf and turf sweet pear Tbone Texas Style Cuisine Texican Tony Chachere's true flavors turkey UDS Waco and Julie