Hospitality – Marching Band Camp Meals

Date: July 31, 2018

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: Lisa Sanstrom
MONDAY - BREAK - 9:30 - 5 Watermelons (cut into slices) #1: Scott McGovney
MONDAY - BREAK - 9:30 - Setup & Cleanup #1: Gwen Anderson
#2: Lisa Sanstrom
MONDAY - LUNCH - 11:30 - Roast Beef (2.5 lbs) #1: Gwen Anderson
MONDAY - LUNCH - 11:30 - Turkey (5.5 lbs) #1: Gwen Anderson
MONDAY - LUNCH - 11:30 - Ham (2.5 lbs) #1: Gwen Anderson
MONDAY - LUNCH - 11:30 - Bread (10 loaves white & wheat) #1: Gwen Anderson
MONDAY - LUNCH - 11:30 - Apples (4 bags sliced) #1: Amy Craane
MONDAY - LUNCH - 11:30 - Grapes (7 lbs washed) #1: Deanna Vasiliauskas
MONDAY - LUNCH - 11:30 - Baby Carrots (4 - 1lb bags) #1: Julie Westberg
MONDAY - LUNCH - 11:30 - Celery (3 heads sliced into sticks) #1: Diane Bowlds
MONDAY - LUNCH - 11:30 - Cookies/Sweets (10 dozen) #1: Diane Bowlds
MONDAY - LUNCH - 11:30 - Setup & Cleanup #1: Gwen Anderson
#2: Deanna Vasiliauskas
TUESDAY - BREAK - 9:30 - 40 Bananas (cut in thirds) #1: Joanie Somerville
TUESDAY - BREAK - 9:30 - Mineolas (3 - 5lb bags left whole) #1: Suzy Black Morency
TUESDAY - BREAK - 9:30 - 180 Granola Bars #1: Jennifer Rogers
TUESDAY - BREAK - 9:30 - Setup & Cleanup #1: Suzy Black Morency
#2: Jocelyn Ellman
TUESDAY - LUNCH - 11:30 - Hot Dogs #1: Rowena Rea
TUESDAY - LUNCH - 11:30 - Pineapple (7 sliced into wedges) #1: Beata Smoter
TUESDAY - LUNCH - 11:30 - Cookies/Sweets (10 dozen) #1: Jill Cankar
TUESDAY - LUNCH - 11:30 - Setup & Cleanup #1: Janice Gilmour
#2: Alison Crowley
WEDNESDAY - BREAK - 9:30 - 52 Bagels (cut in half) #1: Rob Burghart
WEDNESDAY - BREAK - 9:30 - 5 Watermelons (cut into slices) #1: Beata Smoter
WEDNESDAY - BREAK - 9:30 - Setup & Cleanup #1: Sarah Leemans
#2: Cathy Liebenow
WEDNESDAY - LUNCH - 11:30 - Salami (2.5 lbs) #1: Jeanine Stout
WEDNESDAY - LUNCH - 11:30 - Turkey (5.5 lbs) #1: Jeanine Stout
WEDNESDAY - LUNCH - 11:30 - Bologna (2.5 lbs) #1: Liz Sorrill-Westergaard
WEDNESDAY - LUNCH - 11:30 - Bread (10 loaves white & wheat) #1: Rob Burghart
WEDNESDAY - LUNCH - 11:30 - Apples (4 bags sliced) #1: Beata Smoter
WEDNESDAY - LUNCH - 11:30 - Grapes (7 lbs washed) #1: Dianna Weglarz
WEDNESDAY - LUNCH - 11:30 - Baby Carrots (4 - 1lb bags) #1: Lisa Sanstrom
WEDNESDAY - LUNCH - 11:30 - Celery (3 heads sliced into sticks) #1: Liz Sorrill-Westergaard
WEDNESDAY - LUNCH - 11:30 - Cookies/Sweets (10 dozen) #1: Lea Lamb
WEDNESDAY - LUNCH - 11:30 - Setup & Cleanup #1: Lea Lamb
#2: Liz Sorrill-Westergaard
THURSDAY - BREAK - 9:30 - 3 Watermelons (cut into slices) #1: Eleanore Richards
THURSDAY - BREAK - 9:30 - 40 Bananas (cut in thirds) #1: Amy Craane
THURSDAY - BREAK - 9:30 - 180 Granola Bars #1: Jennifer Rogers
THURSDAY - BREAK - 9:30 - Setup & Cleanup #1: Rebekah Westberg
#2: Cathy Liebenow
THURSDAY - LUNCH - 11:30 - Roast Beef (2.5 lbs) #1: Gwen Anderson
THURSDAY - LUNCH - 11:30 - Turkey (5.5 lbs) #1: Gwen Anderson
THURSDAY - LUNCH - 11:30 - Ham (2.5 lbs) #1: Gwen Anderson
THURSDAY - LUNCH - 11:30 - Bread (10 loaves white & wheat) #1: Gwen Anderson
THURSDAY - LUNCH - 11:30 - 3 Watermelons (cut into slices) #1: Amy Craane
THURSDAY - LUNCH - 11:30 - Baby Carrots (4 - 1lb bags) #1: Dianna Weglarz
THURSDAY - LUNCH - 11:30 - Celery (3 heads sliced into sticks) #1: Amy Craane
THURSDAY - LUNCH - 11:30 - Cookies/Sweets (10 dozen) #1: Dawn Neumann
THURSDAY - LUNCH - 11:30 - Setup & Cleanup #1: Dawn Neumann
#2: Janice Gilmour
FRIDAY - BREAK - 9:30 - 52 Bagels (cut in half) #1: Lisa Sanstrom
FRIDAY - BREAK - 9:30 - 3 Watermelons (cut into slices) #1: Tim Chabot
FRIDAY - BREAK - 9:30 - Oranges (4 - 3lb bags cut into wedges) #1: Joanie Somerville
FRIDAY - BREAK - 9:30 - Setup & Cleanup #1: Paula Freeze
#2: Scott McGovney
FRIDAY - LUNCH - 11:30 - Pizzas #1: Nancy Brunner
FRIDAY - LUNCH - 11:30 - Cookies/Sweets (10 dozen) #1: Maura Allen
FRIDAY - LUNCH - 11:30 - Setup & Cleanup #1: Paula Freeze
#2: Jocelyn Ellman