|
|
 |
Help needed for
the Candlelight Dinners on the Prairie
DCP Volunteers,
Are you interested in assisting with the Candlelight Dinners on the
Prairie in the Log House? We are in need of volunteers to
help cook over the hearth, serve food /beverages to the public and
everything in-between! We are also in need of food donations. The
food donation needs are attached, please let me know if you can help
donate anything. The dates for the 2015 dinners are Saturday,
October 24th and Saturday, November 7th.
If you are interested in helping with either of the dinners, we will be
having a prep team and a dinner team once again this year.
Prep Team:
October 24th / November 7th
Arrive at Noon / Depart at 4pm
Duties of the Prep Team consist of cooking/preparing all foods,
maintaining fires, setting the tables upstairs, and placing luminaries
down the blacktop path. Feel free to bring your kitchen peeler,
knife and cutting board. No need to wear period-attire; just be
ready to prepare foods and cook over open fires and assist where needed.
Dinner Team:
*Must be dressed in 18th century clothing*
October 24th / November 7th
Arrive at 4pm
Please arrive in period-attire, ready to go.
Duties of Dinner Team include: warming food bowls, keeping all foods
warm (hopefully everything is cooked and ready to be served), place
foods on serving plates/bowls, serve food, clean main dishes/cookware,
serve dessert and then clean up Log House. All extra food and dirty
dishes will be brought up the Nature Center at the end of the night. If
possible please help with the clean-up in the Nature Center,
too!
So when can you help?
Saturday, October 24th: Noon-4PM- (Prep Team) / 4PM-? (Dinner
Team)
Saturday, November 7th: Noon-4PM- (Prep Team) / 4PM-? (Dinner Team)
Thanks in advance for all of your help!
Laura Schwieterman
Darke County Parks
Phone: 937-548-0165
We are hoping you can help us out. For the Candlelight Dinners this
Fall we are in need of several food donations to make both dinners
possible. Please review the list below to see if you would be
willing to donate an item or two. If you are interested please call me
today to make sure someone else is not donating that item
already. Also, please drop items off at the Nature Center by
Thursday, October 22rd. Thank you in advance for your donations.
Cinnamon- Spiced sweet potato soup
• 32 Tbsp Olive Oil
• 24 large Carrots
• 6 onions
• 12 Cloves garlic, freshly chopped
• 6 tsp. Ground cinnamon
• Black Pepper
• 6 pounds sweet potatoes
• 12 tbsp Chicken bouillon base
• 12 dried bay leaves
Turkey, Venison, Ham
• If you are willing to donate one of the above meats
for the dinner please call the office to determine the quantity needed.
Green Bean & Salt Pork
• 1⁄2 pound Fresh thick sliced Bacon
Black Walnut Carrots
• 10 bags of raw long Carrots
• 4 cups Black Walnuts
Brown Rice Pilaf
• 5 onions
• 5 medium green peppers
• 5 tbsp olive oil
• 35 cups Brown rice, Long Grain
• 10 Garlic cloves
• 6 cups Chicken broth
• 3tsp Dried thyme
• 1 tsp. Black pepper
Apple Cobbler
• 25 Fresh Apples
• Cinnamon
• Brown Sugar
• Oats
• Flour
• Butter (tub)
• 5 pound bag of Sugar
Mulled Cider
• 8 gallons Apple Cider (4 gallons each dinner)
• 2 bags of Oranges
• 30 Cinnamon Sticks
|
|
|
|
