Ronald McDonald House Hyde Park brunch -- The Brady Brunch
posted November 13, 2013 7:07 AM RSS | iCal | +googleCal
Sun February 9 at 8:30 AM, Ronald McDonald House -- Hyde Park
5444 South Drexel Avenue, Chicago, IL, USA (Map & Directions)
RMH Feburary brunch: We continue to have a great time cooking for people at the Hyde Park Ronald McDonald House (5444 South Drexel Avenue, Chicago, IL) so we're doing it again on 2/9/14 starting around 8:30 and finishing around 11:30 with brunch served at 10. It's like a potluck that we all make together at their kitchen, and also feed families of sick kids.
This is Feburary brunch. We're also doing dinner in Janurary. It's thread is here. As you may guess from the title of the event, we've done this a few times before. All the Ronald McDonald House events are listed here.
Hyde Park RMH asks that we have no more than 12 people. I don't think that should be a problem, but keep that in mind.
At Hyde Park, they ask us to cook for 25 people plus the group of us that comes, and to have dinner ready around 6. I'm happy to help coordinate menus and food amounts and anything else that might need coordinating.
For those that haven't done this before -- they have kitchens in the houses that are well stocked with standard kitchen ware and utensils and tools We will bring the food along for cooking. Spices they sometimes have, and sometimes don't, so it's safer to bring, but if you forget and it's common, don't worry. It may be hard to find, but they'll have oil, salt, pepper and some other things. They're happy with us cooking whatever menu that we'd like, but to remember that we're cooking for a variety of people with a variety of tastes, so multiple dishes work better than one giant pot of stew so that everyone will be able to eat. One of the times we went, we were a little pork heavy on our dishes and would have succeeded slightly better with more pork-free options. So, what do you want to make (yourself, or as a suggestion for the group menu). Please do make suggestions, otherwise I'll accidently come up with something that's a lot of work for everyone like pierogi from scratch.
For those wanting to go, but concerned about distance, carpooling with someone else in the thread is definitely an option, so don't let that hold you back.
I'm basically in copy and paste mode with these, so let me know if I'm missing some key thing in the invites.
Here's the March dinner link!
Hyde Park RMH asks that we have no more than 12 people. I don't think that should be a problem, but keep that in mind.
At Hyde Park, they ask us to cook for 25 people plus the group of us that comes, and to have dinner ready around 6. I'm happy to help coordinate menus and food amounts and anything else that might need coordinating.
For those that haven't done this before -- they have kitchens in the houses that are well stocked with standard kitchen ware and utensils and tools We will bring the food along for cooking. Spices they sometimes have, and sometimes don't, so it's safer to bring, but if you forget and it's common, don't worry. It may be hard to find, but they'll have oil, salt, pepper and some other things. They're happy with us cooking whatever menu that we'd like, but to remember that we're cooking for a variety of people with a variety of tastes, so multiple dishes work better than one giant pot of stew so that everyone will be able to eat. One of the times we went, we were a little pork heavy on our dishes and would have succeeded slightly better with more pork-free options. So, what do you want to make (yourself, or as a suggestion for the group menu). Please do make suggestions, otherwise I'll accidently come up with something that's a lot of work for everyone like pierogi from scratch.
For those wanting to go, but concerned about distance, carpooling with someone else in the thread is definitely an option, so don't let that hold you back.
I'm basically in copy and paste mode with these, so let me know if I'm missing some key thing in the invites.
Here's the March dinner link!
Would a crepe bar be too crazy?
posted by phunniemee at 8:22 AM on January 2, 2014
posted by phunniemee at 8:22 AM on January 2, 2014
OK, then I'll make the crepes.
garlic, what's the status on nonstick pans at the house? I've never actually paid attention.
posted by phunniemee at 9:30 AM on January 3, 2014
garlic, what's the status on nonstick pans at the house? I've never actually paid attention.
posted by phunniemee at 9:30 AM on January 3, 2014
pretty good I think. we can check at dinner this next week if they're crepe making good.
posted by garlic at 10:54 AM on January 3, 2014
posted by garlic at 10:54 AM on January 3, 2014
we can check at dinner this next week
Of course we can. I'm a moron. D'oh!
posted by phunniemee at 11:00 AM on January 3, 2014
Of course we can. I'm a moron. D'oh!
posted by phunniemee at 11:00 AM on January 3, 2014
Crepes are a go. What fillings do you guys like? What else should we have? How many crepe sous chefs do you need, phunniemee?
posted by garlic at 8:33 AM on January 12, 2014
posted by garlic at 8:33 AM on January 12, 2014
Maybe like 2 people making crepes.
posted by phunniemee at 1:17 PM on January 12, 2014
posted by phunniemee at 1:17 PM on January 12, 2014
crepe filling ideas:
eggs benedict crepes: hollandaise, ham, poached eggs
berrys
fried banana and nutella crepes
dutch apple crumb crepe
ricotta crepes with fruit compote
curry chicken crepes
crepes suzette
mushroom and cheese
sauteed spinach
sausage gravy
posted by garlic at 10:32 AM on January 17, 2014
eggs benedict crepes: hollandaise, ham, poached eggs
berrys
fried banana and nutella crepes
dutch apple crumb crepe
ricotta crepes with fruit compote
curry chicken crepes
crepes suzette
mushroom and cheese
sauteed spinach
sausage gravy
posted by garlic at 10:32 AM on January 17, 2014
I actually may be +3 on this.
posted by phunniemee at 11:14 AM on January 19, 2014
posted by phunniemee at 11:14 AM on January 19, 2014
So I've gotten a request for the menu from the new coordinator. I imagine she thinks if she asks us earlier, we'd be prepared earlier. No.
Anything I should tell her besides Crepe Bar? Anyone want to call out a particular filling they want to make, or alternative dish they'll bring along?
posted by garlic at 8:19 AM on January 23, 2014
Anything I should tell her besides Crepe Bar? Anyone want to call out a particular filling they want to make, or alternative dish they'll bring along?
posted by garlic at 8:19 AM on January 23, 2014
I'm actually +0 on this. More crepsponsibilities for the rest of us.
I can bring nutella and bananas!
posted by phunniemee at 10:28 AM on January 24, 2014
I can bring nutella and bananas!
posted by phunniemee at 10:28 AM on January 24, 2014
Oh, shit! This is Sunday!
I guess I'll do bacon? And hash browns?
posted by eamondaly at 12:09 PM on February 5, 2014
I guess I'll do bacon? And hash browns?
posted by eamondaly at 12:09 PM on February 5, 2014
Not unless you think those go into crepes, young man...
Actually bacon's probably fine.
And some sort of potato inside a crepe does sound delicious.
ok, I've changed my mind.
also, I'm hungry.
posted by garlic at 9:44 AM on February 6, 2014
Actually bacon's probably fine.
And some sort of potato inside a crepe does sound delicious.
ok, I've changed my mind.
also, I'm hungry.
posted by garlic at 9:44 AM on February 6, 2014
Do when know what kind of crowd we'll be cooking for this time?
posted by phunniemee at 10:08 AM on February 6, 2014
posted by phunniemee at 10:08 AM on February 6, 2014
I think there should be sides.
posted by eamondaly at 10:26 AM on February 6, 2014 [1 favorite]
posted by eamondaly at 10:26 AM on February 6, 2014 [1 favorite]
I'm just pro-bacon no matter what we're doing.
posted by phunniemee at 10:33 AM on February 6, 2014
posted by phunniemee at 10:33 AM on February 6, 2014
I also like potatoes.
posted by phunniemee at 10:33 AM on February 6, 2014
posted by phunniemee at 10:33 AM on February 6, 2014
I LIKE MOST FOOD.
posted by phunniemee at 10:33 AM on February 6, 2014 [1 favorite]
posted by phunniemee at 10:33 AM on February 6, 2014 [1 favorite]
the numbers I get always seem useless. I can email the coordinator to see what she says, but it always seems to be "plan for 30 plus you folks, we'll tell you if it's less" and then when we get there "by the way, only a family of moths is in the building today".
posted by garlic at 11:00 AM on February 6, 2014 [1 favorite]
posted by garlic at 11:00 AM on February 6, 2014 [1 favorite]
WHAT DO YOU EVEN FEED TO MOTHS?
posted by garlic at 11:00 AM on February 6, 2014 [2 favorites]
posted by garlic at 11:00 AM on February 6, 2014 [2 favorites]
I'll leave a dish of heavily sugared water next to a lightbulb and call it today.
posted by phunniemee at 10:00 AM on February 7, 2014
posted by phunniemee at 10:00 AM on February 7, 2014
I'm going to do 3 toppings, probably
sausage gravy
mushrooms and cheese
curry chicken
and I'll bring the fixings for a fruit salad again.
posted by garlic at 3:39 PM on February 7, 2014
sausage gravy
mushrooms and cheese
curry chicken
and I'll bring the fixings for a fruit salad again.
posted by garlic at 3:39 PM on February 7, 2014
I'm stopping at the store on the way down, so I'll pick up some blackberries for another sweet filling. I think that gives us three sweet, three savory.
posted by eamondaly at 5:21 AM on February 9, 2014
posted by eamondaly at 5:21 AM on February 9, 2014
I have blackberries!
posted by phunniemee at 5:39 AM on February 9, 2014 [1 favorite]
posted by phunniemee at 5:39 AM on February 9, 2014 [1 favorite]
Specifically I grabbed 3 thingies of blackberries at the store yesterday.
posted by phunniemee at 5:40 AM on February 9, 2014
posted by phunniemee at 5:40 AM on February 9, 2014
I just remembered, I put 30% extra flour in the roux creation stage by accident. As a rule, this is better than too little because it's easier to thin a thick sauce than thicken a thin sauce.
posted by garlic at 6:43 AM on February 11, 2014 [1 favorite]
posted by garlic at 6:43 AM on February 11, 2014 [1 favorite]
This thread has been archived and is closed to new comments
posted by garlic at 12:29 PM on December 30, 2013