Festival 2011
  
  
  
  
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First meeting of festival 
  
  
 Helpers and Cooks starting to prepare for the 2011 Festival.
                   Pictures by  Frank Zappia
  
  
 2011 ITALIAN FOOD FESTIVAL
PREPARATION SCHEDULE
UP DATE
FEB. 9, 2011

8:30 A.M. EACH DAY

SAT.  FEB. 26     MEATBALLS
                             BULK BEEF AND SAUSAGE FOR
                                 LASAGNA AND CALZONES

SUN.  FEB. 27    TRIPE

MON. FEB. 28    STUFFED PEPPERS AND
                             START PASTA FAGIOLE
          Note Start time 10:30

TUE. MAR. 1     SAUSAGE, PEPPERS AND ONIONS
           

WED.MAR. 2     ESCAROLE

THU. MAR. 3     LASAGNA MIX
                            CALZONE MIX
                            CANNOLI MIX
                            CHICKEN PARM.

NOTE:   EGG PLANT WILL BE PURCHASED PREPARED.
               RAVIOLI WILL REPLACE MANICOTTI.
 THIS IS A GREAT EXAMPLE OF WHAT BILL AND I HAVE BEEN
ENCOURAGING - SHIFTS, EXPECTATIONS, WORKER REGISTRATION
EACH DAY, UTILITY CONTROL AND IDENTIFICATION CONTROL.
 
RON WILSON "MR. CALZONE" HAS HIS BOOTH WELL ORGANIZED.
HE CALLED PEOPLE AND ASKED THEM TO WORK AND NOW HAS
PEOPLE CALLING HIM WANTING TO WORK.
 
HIS EXAMPLE IS A GOOD ONE!
Calzone Meeting 2011

Agenda

1. Team Tasks
A. Take orders and tickets and serve calzones,
B. Roll dough,
C. Fill and seal calzones,
D. Fry calzones,
E. Obtain dough, fillers, sauce and paper goods for team.
  
2. Utensils
A. 4 cans (water, flour, forks, knives)
B. 3 spider dippers
C. 2 “real” forks to seal calzones
D. Disposable gloves
E. Baggies (store small dough pieces)
F. 3 large serving spoons (calzone filling)
G. 2 knives (cut dough, cut calzone upon request)
H. 1 ladel (sauce on calzone)
I. aprons
J. table cloths
K. pot for sauce
  
       .3.  Staff eating- I will provide you with name tags upon your arrival.  Those working 
                  the 11-3 shift will eat at 3.  The 3-7 folks can eat whenever.  The 7-11 folks
                  need to arrive before 7 and track me down for your name tags.

3. Complete shift preference forms

      4.  Questions