Kitchen 2014

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Kitchen Information

Our kitchen serves delicious meals each night from Monday Night through Sunday night of the burn. There will be vegetarian options each night as well as a selection of side dishes. You are required to bring your own cup, plate, eating utensils, napkins etc as you need to do for any food or drink related event at the burn.

NOTE: While we do not *officially* serve breakfast or lunch, there are numerous unscheduled "pop-ups" for good boys and girls, featuring lots of bacon, eggs, and treats for all your senses. Chadwicky is our official bacon fairy king this year, so if you see the kitchen cookin', feel free to come lookin'.

Each member of our camp is required to put in at least one shift in the kitchen. More information on that will be coming soon, so please sign up as soon as that is available or else we will sign you up for a shift on our own.

If you would like to get more involved in kitchen planning, cooking, meal planning etc please contact Mark Dudek so that he can work that out with you.

Kitchen Shifts

http://wiki.kostumekult.com/images/a/a5/Kitchen_Shifts.pdf


Monday Night - Indonesian buffet

Chef du Jour: britelite featuring the Dutch Oven

Come sail away with britelite and his sister's family for an authentic Indonesian-Dutch buffet!

Menu

  • Jasmin Rice (V)
  • Ajam Peniki (chicken)
  • Lamb Ketjap
  • Beef Rendang
  • Chicken Sateh
  • Peanut Sauce for Chicken Sate (V)
  • Tofu and Bean Sprout Stir Fry (V)
  • Sambal Eggs (V)
  • Sambal String Beans (V)
  • Sajur Cabbage (V)
  • Roedjak (V)
  • Seroendeng (V)
  • dessert: Mango Sorbet with fresh blueberries (V)

Early Prep shift (2:00 - 5:00 PM)

  1. dice onions, stir fry and last minute add garlic and sambal
  2. cut garlic into small pieces: chop? machine?
  3. cut ginger root into 1/4" slices
  4. cut galanga root into 1/4" slices
  5. cut tamarind root into 1/4" slices
  6. cut lemon grass into 2" pieces
  7. discard outer leaves from cabbage. dont wash. Cut 1"-ish. For stir-fry, not for salad.
  8. wash string beans
  9. open cans of coconut milk
  10. cube chicken 1" - that's smaller than shish kebab

Cooking/Serving shift (5:00 - Dinner is served)

  1. put marinaded chicken on bamboo skewers and BBQ them
  2. peel eggs, heat Sambal Egg sauce and add eggs
  3. skin & cut cucumber, apple and grapefruit/melon “fruit salad size” and add cold Roedjak sauce.
  4. the pot-stirring witch will be dedicated to stirring all pots so nothing burns. That includes re-heating Sambal String Beans, Sajur Cabbage and tofu & bean-sprout stir fry. Passionately proclaim spicy incantations.
  5. open Seroendeng packages and serve in large bowl.
  6. wash blueberries and serve in large bowl
  1. put everything out "buffet style". Serve rice first. Separate dishes into a vegetarian and carnivore section.
  2. make sure every dish has serving utensils
  1. at appropriate time, put out desert: Mango sorbet with blueberries.

Cleaning shift (After Dinner - 7:00 - 9:00pm or until kitchen is clean)

  1. clean everything. save left-overs.

Tuesday Night - Boris does Indian

Chef du Jour: Boris Burning Elf (duh!)

Prepare the baby wipes, it's going to burn in the morning!

Menu

  • Tandoori Chicken
  • Goan fish curry
  • Potato and Green Bean Curry (V)
  • Chapati (Roti) (V)
  • Raita (V)
  • Basmati rice (V)

Early Prep shift (2:00 - 5:00 PM)

  1. ...

Cooking/Serving shift (5:00 - Dinner is served)

  1. ...

Cleaning shift (After Dinner - 7:00 - 9:00pm or until kitchen is clean)


Wednesday Night - Fajita Night

Chef du Jour: Little Bear & Excel Fyrfly

Border-crossing underground Fajitas straight from the Bronx...

Menu

  • Chicken Fajitas
  • Vegetable Fajitas (V)
  • Black Beans (V)
  • Rice (V)
  • Guacamole (V)

Early Prep shift (2:00 - 5:00 PM)

  1. ...

Cooking/Serving shift (5:00 - Dinner is served)

  1. ...

Cleaning shift (After Dinner - 7:00 - 9:00pm or until kitchen is clean)


Thursday Night - Hacienda Steak Night

Chef du Jour: Ken Muscle Bunny

Ken Muscle Bunny and the Hacienda pod prepare red hot road kill straight from the K-train tracks

Menu

  • STEAK (exact genre TBD)
  • Grilled Portobello Mushrooms (V)
  • Cream of young spinach (V)
  • Mashed Potatoes (V)
  • Grilled Vegetables (V)

Early Prep shift (2:00 - 5:00 PM)

  1. ...

Cooking/Serving shift (5:00 - Dinner is served)

  1. ...

Cleaning shift (After Dinner - 7:00 - 9:00pm or until kitchen is clean)


Friday Night - Chicken Pasta

Chef du Jour: Amanda Donelan & Fred Oswald

...

Menu

Early Prep shift (2:00 - 5:00 PM)

  1. ...

Cooking/Serving shift (5:00 - Dinner is served)

  1. ...

Cleaning shift (After Dinner - 7:00 - 9:00pm or until kitchen is clean)


Saturday Night - Simian Invasion

Chef du Jour: Adele Godfrey

Primordial skewers with a Lebanese twist

Menu

  • Chicken & Lamb Skewers
  • Vegetable Skewers (V)
  • Saffron Rice (V)
  • Mediterranean Salad (V?)
  • Hommus (V)
  • Pita Bread (V)

Early Prep shift (2:00 - 5:00 PM)

  1. ...

Cooking/Serving shift (5:00 - Dinner is served)

  1. ...

Cleaning shift (After Dinner - 7:00 - 9:00pm or until kitchen is clean)


Sunday Night - Last Stop on the K Train

Chef du Jour: Mark Dudek

MARK DUDEK Loose in the Kitchen (ladies please try and keep your panties on)

Menu

  • Poached Salmon with Lemon Dill Sauce
  • Lemon Pepper Crusted Pork Loin
  • Balsamic Glazed Brussel Sprouts (V)
  • Three Bean Salad (V)
  • Roasted Red Potatoes (V)
  • Spring Salad with Cranberries/Walnuts & Balsamic Vinaigrette (V)

Early Prep shift (2:00 - 5:00 PM)

  1. ...

Cooking/Serving shift (5:00 - Dinner is served)

  1. ...

Cleaning shift (After Dinner - 7:00 - 9:00pm or until kitchen is clean)