Hospitality – Marching Band Camp Meals

Date: July 31, 2017

These are the needs to feed the students for Band Camp.  Please feel free to enter your name after as many items as you would like.  It may be convenient for food to be dropped off at school, the day/night before when picking up your student.  Food may be placed in the refrigerator in the band hallway.  Please clearly label with date and "meal" it is intended to be served at, so volunteers do not accidentally serve it.  These teens will eat everything we put out, at every meal. There will be a volunteer menu for reference placed on the refrigerator.  Remember we are tax exempt, save your receipts and turn them in with an expense reimbursement form to the lock box in the band room.  Thank you so much for your time and help feeding our marchers! If you have any questions or concerns, please contact nancybrunner1@gmail.com.  Menu for the week:

  • Monday - Assorted Sandwiches

  • Tuesday - Hot Dogs

  • Wednesday - Assorted Sandwiches

  • Thursday - Assorted Sandwiches

  • Friday - Pizza

Sign up below...

Role Name
Role Name
MONDAY - BREAK - 9:30 - 52 Bagels (cut in half) #1: Rob Burghart
MONDAY - BREAK - 9:30 - 5 Watermelons (cut into slices) #1: Gwen Anderson
MONDAY - BREAK - 9:30 - Setup & Cleanup #1: Jean Daniell
#2: Amy Hufford
MONDAY - LUNCH - 11:30 - Roast Beef (2.5 lbs) #1: Nancy Brunner
MONDAY - LUNCH - 11:30 - Turkey (5.5 lbs) #1: Nancy Brunner
MONDAY - LUNCH - 11:30 - Ham (2.5 lbs) #1: Nancy Brunner
MONDAY - LUNCH - 11:30 - Bread (10 loaves white & wheat) #1: Nancy Brunner
MONDAY - LUNCH - 11:30 - Apples (4 bags sliced) #1: Liz Westergaard
MONDAY - LUNCH - 11:30 - Grapes (7 lbs washed) #1: Jocelyn Ellman
MONDAY - LUNCH - 11:30 - Baby Carrots (4 - 1lb bags) #1: Gwen Anderson
MONDAY - LUNCH - 11:30 - Celery (3 heads sliced into sticks) #1: Gwen Anderson
MONDAY - LUNCH - 11:30 - Cookies/Sweets (10 dozen) #1: Gwen Anderson
MONDAY - LUNCH - 11:30 - Setup & Cleanup #1: Gwen Anderson
#2: Janice Gilmour
TUESDAY - BREAK - 9:30 - 40 Bananas (cut in thirds) #1: Lisa Sanstrom
TUESDAY - BREAK - 9:30 - Mineolas (3 - 5lb bags left whole) #1: Julie Westberg
TUESDAY - BREAK - 9:30 - 180 Granola Bars #1: Elizabeth Saline
TUESDAY - BREAK - 9:30 - Setup & Cleanup #1: Jodi Hanlon
#2: Nubia Arroyo
TUESDAY - LUNCH - 11:30 - Hot Dogs #1: Nancy Brunner
TUESDAY - LUNCH - 11:30 - Pineapple (7 sliced into wedges) #1: Beata Smoter
TUESDAY - LUNCH - 11:30 - Cookies/Sweets (10 dozen) #1: Jocelyn Ellman
TUESDAY - LUNCH - 11:30 - Setup & Cleanup #1: Julie Westberg
#2: Jean Daniell
WEDNESDAY - BREAK - 9:30 - 52 Bagels (cut in half) #1: Jocelyn Ellman
WEDNESDAY - BREAK - 9:30 - 5 Watermelons (cut into slices) #1: Jeanine Stout
WEDNESDAY - BREAK - 9:30 - Setup & Cleanup #1: Jodi Hanlon
#2: Cathy Liebenow
WEDNESDAY - LUNCH - 11:30 - Salami (2.5 lbs) #1: Shannon Goins
WEDNESDAY - LUNCH - 11:30 - Turkey (5.5 lbs) #1: Shannon Goins
WEDNESDAY - LUNCH - 11:30 - Bologna (2.5 lbs) #1: Sue Marchese
WEDNESDAY - LUNCH - 11:30 - Bread (10 loaves white & wheat) #1: Rob Burghart
WEDNESDAY - LUNCH - 11:30 - Apples (4 bags sliced) #1: Sue Marchese
WEDNESDAY - LUNCH - 11:30 - Grapes (7 lbs washed) #1: Shannon Goins
WEDNESDAY - LUNCH - 11:30 - Baby Carrots (4 - 1lb bags) #1: Sue Marchese
WEDNESDAY - LUNCH - 11:30 - Celery (3 heads sliced into sticks) #1: Dianna Weglarz
WEDNESDAY - LUNCH - 11:30 - Cookies/Sweets (10 dozen) #1: Jocelyn Ellman
WEDNESDAY - LUNCH - 11:30 - Setup & Cleanup #1: Julie Westberg
#2: Matt Westberg
THURSDAY - BREAK - 9:30 - 3 Watermelons (cut into slices) #1: Jean Daniell
THURSDAY - BREAK - 9:30 - 40 Bananas (cut in thirds) #1: Jackie Corso
THURSDAY - BREAK - 9:30 - 180 Granola Bars #1: Elizabeth Saline
THURSDAY - BREAK - 9:30 - Setup & Cleanup #1: Amy Hufford
#2: Cathy Liebenow
THURSDAY - LUNCH - 11:30 - Roast Beef (2.5 lbs) #1: Beata Smoter
THURSDAY - LUNCH - 11:30 - Turkey (5.5 lbs) #1: Beata Smoter
THURSDAY - LUNCH - 11:30 - Ham (2.5 lbs) #1: Beata Smoter
THURSDAY - LUNCH - 11:30 - Bread (10 loaves white & wheat) #1: Beata Smoter
THURSDAY - LUNCH - 11:30 - 3 Watermelons (cut into slices) #1: Beata Smoter
THURSDAY - LUNCH - 11:30 - Baby Carrots (4 - 1lb bags) #1: Gwen Anderson
THURSDAY - LUNCH - 11:30 - Celery (3 heads sliced into sticks) #1: Gwen Anderson
THURSDAY - LUNCH - 11:30 - Cookies/Sweets (10 dozen) #1: Beata Smoter
THURSDAY - LUNCH - 11:30 - Setup & Cleanup #1: Janice Gilmour
#2: Cathy Liebenow
FRIDAY - BREAK - 9:30 - 52 Bagels (cut in half) #1: Lisa Sanstrom
FRIDAY - BREAK - 9:30 - 3 Watermelons (cut into slices) #1: Jocelyn Ellman
FRIDAY - BREAK - 9:30 - Oranges (4 - 3lb bags cut into wedges) #1: Liz Westergaard
FRIDAY - BREAK - 9:30 - Setup & Cleanup #1: Jodi Hanlon
#2: Lisa Sanstrom
FRIDAY - LUNCH - 11:30 - Pizzas #1: Nancy Brunner
FRIDAY - LUNCH - 11:30 - Cookies/Sweets (10 dozen) #1: Beata Smoter
FRIDAY - LUNCH - 11:30 - Setup & Cleanup #1: Jackie Corso
#2: Dianna Weglarz