Food Team The Food Team serves hot, delicious and nutritious meals, keeping Turtles sustained on their adventures all across Black Rock City. _Evergreen Docs The Master docs which will be updated, maintained, and grow every year. Food Team Training 🚹 All Food Turtles (planning, leads and shift cooks) must be trained in food fort operations, safety and procedures. The maintaining of the procedures doc and ensuring Food Turtles every year are trained is the responsibility of the Training Czar. General Food Safety DO NOT TOUCH THE FOOD! Do not use bare hand contact with ready-to-eat foods (or drinks / ice). Wear gloves or use tongs, spoons, spatulas, etc when portioning or preparing food. Examples of ready-to-eat foods include all cooked foods, breads, and raw fruits and vegetables that will not be cooked before being eaten. Wash hands before putting on gloves You must take off gloves before touching uncooked meat to avoid cross contamination. Also don’t reuse gloves Propane System Checking Propane Levels (refer to Method 1 from 1:10-2:57 min mark) Water Method Check (to be done after each meal): https://www.youtube.com/watch?v=Ukzl8mYFhmk&t=70s To check if it is empty (only if propane appears not to be working): https://www.youtube.com/watch?v=UAUXDvCqmfE Turning On Propane System - Before Every Meal Inside the trailer, confirm that all 16 propane valves and stove/griddle knobs are in the OFF position. Go outside to propane tanks. Check for any visual signs of damage to the tanks or hosing. (Tanks should be free of any rust and always painted white - painting them any other color can cause an explosion. Video here ) Turn on both propane tanks (turn knobs slowly, but all the way) Smell for any propane leaks around tanks and hoses. Ventilate trailer Open window in door and ceiling vent (these MUST be open prior to turning on propane inside trailer due to Carbon Monoxide from pilot lights and burners. Exhaust Fan MUST be on whenever Range, Oven or Griddle are on. Window and ceiling vents must be open when exhaust fan is on for air circulation and to prevent a vacuum from holding the door closed.) Turn on Hot Water Heater Under the sinks on the right, turn on the Red propane valve video . (Perpendicular to pipe is OFF, parallel with pipe is ON.) Turn on power to Hot Water Heater (power button on front. If no power, check circuit breaker) For troubleshooting Hot Water Heater see this video Turn on Stove / light pilot lights (right before first use) Turn on White Propane Valve to left of door Turn on Red Propane Valve that leads to Range/Stove IMMEDIATELY Light SIX Range Pilot Lights using this lighter Note that propane gas is coming out of the open pilot light spigots as soon as you open the valve, so if you don’t light the pilot light, you are just leaking propane gas into the trailer. Turn on Griddle / light pilot lights (right before first use) Turn on Red Propane Valve that leads to Griddle IMMEDIATELY Light FOUR Griddle Pilot Lights using this lighter Turning Off Propane System - After Every Meal Follow all **Turning On Propane System - Before Every Meal ** Instructions IN REVERSE Griddle Cleaning ** https://www.youtube.com/watch?v=7fXbyNAPeIc** ** https://www.youtube.com/watch?v=NaIF1VCNiRQ -includes steps 8-10 for seasoning (skip to 3:23)** While griddle is still hot (but not on): Turn off the thermostat and put on heat-resistant gloves. While griddle is hot, scrape surface clean of food debris and grease buildup. Apply about a cup of warm/room temp water (no cold water!) onto the surface of the griddle. Scrub the surface with a non-abrasive pad (we have orange padded sponges with a handle for this). Repeat steps 3 & 4 until there is no food residue, burnt-on bits, or rust spots. The griddle might still be browned or matte due to seasoning (don’t clean this seasoning off). If after cleaning it twice, there is still stuff on the griddle, do step 3 again with at most a tiny bit of the specified griddle cleaning soap (not bleach spray). Wipe down the entire surface with a wet and then a dry cloth. Remove and empty the grease tray. Wipe down the body of the griddle with a damp cloth. Seasoning a Griddle (The following steps only need to be done every once in a while - not a required step before each meal) Turn the griddle on and heat it up (~350°). Spread a thin layer of cooking oil onto the hot griddle surface, then wait 30 minutes. Wipe down the surface with a clean, dry cloth. 3 Compartment Sink A 3-compartment sink is a commercial standard for efficient and safe dishwashing. It conserves water by separating washing, rinsing, and sanitizing into three distinct basins. https://www.youtube.com/watch?v=6wq75tpxxcc Start of Shift Prep: Fill wash sink with hot water and dish soap, aim for 110F, 1/3 full. Fill rinse sink with some water (no soap) 2/3 full if not already filled Fill sanitize sink with room temp water (≄75F) 2/3 full if not already filled Add about a capful of bleach (1 tsp/gallon) to sanitize sink. Test sanitize sink with a bleach strip to verify that it has 50 - 200 PPM Chlorine Before Washing Scrape off all items before putting in the first sink and put it in a separate container. This will help keep the first sink cleaner, so you can use it longer before needing to change the water and detergent. Scraping really helps keep the water clean and helps prevent wasting water Wash Compartment Wash the item here until it has no visible contaminants This water can be very dirty before it needs to be replaced Rinse Compartment You just need to quickly dunk the item into the rinse compartment Sanitize Compartment Soak the item in the bleach bath for at least 10 seconds Anything that can’t be fully soaked using the bleach bath must instead be sprayed thoroughly with a bleach spray Put items on drying rack to dry. If you need the item promptly, you can also dry with a clean paper towel (not reusable towel). Shift Cleanup Drain the wash sink Only drain the rinse / sanitize sinks if the water is cloudy. If rinse sink is not drained, add a capful of chlorine bleach to it to prevent fouling Quickly rinse off any food residue from drained compartments Tips for saving water: Adjust water levels: If you don't have many dishes, you can adjust the water level in the rinse and sanitize sinks to save water or just use the bleach spray for sanitizing. Bleach spray Use this to clean all kitchen food surfaces at the beginning and end of the kitchen shift, as well as all surfaces where food will be served on. Dining team should have some to clean the surfaces on which the campers eat on. This is also to be used to clean any oversized items, or anything more difficult to sanitize (such as contaminated drink dispensers) Start of Shift Prep: Spray the sprayer labeled “Bleach Spray” on a test strip to test if the bleach spray solution has 50 - 200 PPM Chlorine If it doesn’t: dump the bottle of bleach spray Add bleach to container (1 tsp/gallon) Put sprayer back on and shake to mix the liquid Spray against the sink 3 times to prime, then test the bleach solution again Steps: Thoroughly spray the surface to clean and allow the solution to sit for at least 10 seconds There must be a thin sheet of bleach spray on the entire surface Wipe off spray with a clean paper towel (not reusable towel). Appendix For additional information, Nevada Dept of Health has a Burning Man specific food safety guide (not mandatory reading) 2018 Burning Man Food Service Guidance Document Future Turtles Recipe Book KBBQ v2 (simplified) Yield: 50 portions Components Bulgogi beef Bulgogi tofu and mushrooms Steamed rice Spicy Korean cabbage slaw Kimchi Ssamjang Ingredients Beef Thinly sliced rib eye or another tender, thinly sliced beef cut Yellow onions Purchased bulgogi marinade Neutral cooking oil Toasted sesame seeds, optional Tofu and mushrooms Super-firm or extra-firm tofu Mushrooms Yellow onions Purchased bulgogi marinade Neutral cooking oil Toasted sesame seeds, optional Rice Rice Water Spicy Korean cabbage slaw Finely shredded green cabbage Shredded or julienned carrots Green onions Salt Gochugaru Unseasoned rice vinegar Soy sauce or tamari Sugar Lemon juice Toasted sesame oil Toasted sesame seeds Minced garlic Condiments Prepared kimchi Prepared ssamjang Prep Prep – beef Thaw the beef completely under refrigeration before the cooking window. Separate the slices and cut unusually long slices in half so they are easy to cook and serve. Slice the onions into 1/4-inch strips. Combine the beef, onions, and the amount of bulgogi marinade specified for the purchased product. Cover and refrigerate for 30 to 60 minutes. Prep – tofu and mushrooms Drain the tofu, pat it dry, and cut it into approximately 1-inch cubes. Do not blanch it. Wipe or brush dirt from the mushrooms if needed and slice them into pieces suitable for the griddle. Slice the onions into 1/4-inch strips. Keep the bulgogi marinade separate. It is added after the tofu, mushrooms, and onions have browned. Prep – slaw Finely shred the cabbage, shred or julienne the carrots, and thinly slice the green onions. Pre-shredded vegetables may be used. Whisk the gochugaru, rice vinegar, soy sauce or tamari, sugar, lemon juice, sesame oil, sesame seeds, and garlic until the sugar dissolves. Keep the dressing covered and cold. Keep the vegetables cold, dry, and undressed until shortly before service. About 20 minutes before service, work in manageable batches. Toss the vegetables with the measured salt and rest for 5 minutes. Whisk the dressing again. Add approximately three-quarters of it to the vegetables and toss thoroughly. Rest for 5 minutes, taste, and add only as much remaining dressing as needed. Keep any reserve cabbage undressed for later refills. Prep – kimchi and ssamjang Cut the kimchi into bite-size pieces if it is not already cut. Transfer the kimchi and ssamjang into separate serving containers and keep them cold until service. Cook Cook – rice Rinse the rice if appropriate for the selected rice. Cook it in the rice cooker using the water ratio specified for that rice and cooker. When cooked, fluff the rice, close the cooker, and keep it hot for service. Cook – tofu and mushrooms Cook the vegetarian component before the beef. Preheat the griddle to medium-high and oil it lightly. Spread the tofu and mushrooms across separate areas of the griddle in single layers. Work in batches rather than crowding the griddle. Allow the mushrooms to release their moisture and both components to brown before moving them frequently. Add the sliced onions and cook until softened and lightly browned. Combine the tofu, mushrooms, and onions. Add the bulgogi marinade gradually and toss just until everything is evenly glazed and hot. Do not flood the griddle with sauce. Transfer to a clean covered hotel pan and hot-hold at 135°F or above with a dedicated vegetarian serving utensil. Scrape and clean the griddle before beginning the beef. Cook – beef Raise the griddle to high heat and oil it lightly if needed. Use tongs or a slotted utensil to transfer the beef and onions to the griddle in a single layer. Do not pour pooled raw marinade onto the griddle. Cook in manageable batches, turning and separating the slices until browned and cooked through. Verify representative pieces with a clean thermometer; whole-muscle beef must reach at least 145°F and rest for 3 minutes. Discard the used raw-beef marinade. Do not use it as a finishing sauce. Transfer the cooked beef to a clean covered hotel pan and hot-hold at 135°F or above. Avoid holding it longer than necessary so it stays tender. Serve Set the line in this order: rice; beef and tofu-and-mushroom options; slaw; kimchi; ssamjang. Serve the slaw as the meal's substantial vegetable side, not as a small garnish. Clearly label the beef and tofu-and-mushroom pans and give each its own serving utensil. Protect the required vegetarian portions so they remain available to the people who need them. Slaw adapted from My Korean Kitchen's Spicy Korean Coleslaw . Pesto Pasta Lunch With Chicken, White Beans, And Caprese Yield: 50 portions Components Pesto cavatappi or fusilli Griddled lemon-oregano chicken thighs Lemon-parsley cannellini bean salad Tomato-cucumber caprese with mozzarella and basil The cannellini beans are both a general side and the protein option for pescatarian and vegetarian diners. Reserve full protein portions for those diners before putting the remaining bean salad on the general service line. Ingredients Pesto pasta Cavatappi or fusilli Salt for the pasta water Reserved pasta cooking water Pesto option A – purchased Prepared basil pesto containing no pine nuts or tree nuts; Parmesan is acceptable Pesto option B – house-made nut-free pesto Fresh basil leaves Finely grated Parmesan Extra-virgin olive oil Garlic Lemons Kosher salt Black pepper Lemon-oregano chicken Boneless, skinless chicken thighs Olive oil Lemons Dried oregano Kosher salt Black pepper Lemon-parsley cannellini bean salad Canned cannellini beans Extra-virgin olive oil Lemons Flat-leaf parsley Kosher salt Black pepper Tomato-cucumber caprese Cherry or grape tomatoes Cucumbers Mozzarella pearls or small mozzarella balls Fresh basil Extra-virgin olive oil Balsamic vinegar Kosher salt Black pepper Prep Prep – chicken Thaw the chicken completely under refrigeration before the cooking window. Trim only large pieces of excess fat or connective tissue; leave the thighs whole for cooking. Zest and juice the lemons. Combine the chicken with olive oil, lemon zest, lemon juice, dried oregano, salt, and black pepper. Cover and refrigerate for 30 to 60 minutes. Do not leave the chicken in the lemon marinade for many hours because the acid will damage its texture. Prep – cannellini bean salad Drain the canned beans and rinse them thoroughly with clean water. Allow the beans to drain well so the salad is not watery. Remove the thickest parsley stems and chop the leaves. Combine the beans with extra-virgin olive oil, lemon juice, lemon zest, parsley, salt, and black pepper. Fold gently so the beans remain intact. Taste and adjust the lemon, salt, and pepper. Cover and keep cold until service. The bean salad may be served cool or allowed to lose its refrigerator chill shortly before service. Before general service, reserve enough full-size portions for all pescatarian and vegetarian diners, plus the agreed buffer. Prep – tomato-cucumber caprese Drain the mozzarella thoroughly. Halve the cherry or grape tomatoes. Cut the cucumbers into bite-size pieces similar in size to the tomatoes and mozzarella. Keep the tomatoes, cucumbers, mozzarella, and basil cold and separate until shortly before service. Tear or roughly chop the basil immediately before assembling the salad so it does not blacken. Do not salt or dress the salad early; the tomatoes, cucumbers, and mozzarella will release water. Prep – pesto pasta Stage enough pots, colanders, and large mixing containers to cook and dress the pasta in manageable batches. Choose either purchased pesto or house-made nut-free pesto after the sourcing audit. Do not combine the two options in the order quantities unless deliberately buying a backup. For purchased pesto, verify the product's current ingredient and allergen label before ordering. It must contain no pine nuts and no tree nuts; do not use a pine-nut-free pesto that substitutes cashews, walnuts, or another tree nut. For house-made pesto, wash and dry the basil thoroughly. Add the basil, Parmesan, and garlic to the food processor and pulse in short bursts until finely chopped. With the processor running briefly, add the olive oil gradually. Add lemon juice, salt, and black pepper, then pulse only until the pesto is cohesive but still has some texture. Work in batches so the machine and pesto do not become hot. Taste and adjust the lemon, salt, and consistency. The pesto may remain thick because hot pasta water will loosen it during cooking. Cover the selected pesto and keep it cold until shortly before the pasta is ready. Cook Cook – chicken Preheat the griddle to medium-high and oil it lightly if needed. Lift the chicken from the marinade and place it on the griddle in a single layer. Work in batches rather than crowding the surface. Cook until the first side is well browned, then turn and cook the second side. Verify the thickest pieces with a clean thermometer. Chicken must reach at least 165°F. Transfer the cooked chicken to clean covered hotel pans, rest it briefly, then slice it into serviceable strips. Hot-hold at 135°F or above without holding it longer than necessary. Cook – pesto pasta Bring the pasta water to a full boil and salt it. Begin tasting the pasta about 3 minutes before the package's al dente time. Drain it when it is about 1 to 2 minutes firmer than al dente, without a hard or chalky center. Carryover cooking while it is drained, dressed, and transferred should bring it to al dente for service. Before draining each batch, reserve some pasta cooking water. Place the pesto in a large mixing container and loosen it with a small amount of hot pasta water. Drain the pasta well and add it to the pesto off the heat. Do not cook or fry the pesto. Toss until evenly coated, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta without becoming watery. Work in manageable batches so the pasta can be mixed evenly without being crushed. Transfer to covered serving pans and serve promptly. Avoid extended hot holding, which will dull the pesto and soften the pasta. Cook – tomato-cucumber caprese Shortly before service, gently combine the tomatoes, cucumbers, mozzarella, and basil in manageable batches. Dress directly with extra-virgin olive oil and balsamic vinegar. Season with salt and black pepper, toss gently, and taste. Do not use prepared vinaigrette. Transfer to serving pans without letting liquid pool at the bottom. Serve Set the line in this order: pesto pasta; chicken; cannellini bean salad; tomato-cucumber caprese. Offer chicken as the standard protein. Offer a normal side portion of cannellini beans to any diner who wants one. Give pescatarian and vegetarian diners a larger, protein-size portion from the reserved bean salad. Once those diners have been served, release any remaining reserved beans to general service. Clearly label the chicken and cannellini-bean options and give each its own serving utensil. Protect the reserved bean-protein portions until the pescatarian and vegetarian diners have been served. House-made pesto adapted from Flawless Food's Nut Free Pesto Basil Sauce . Palak Paneer and Chana Masala (Andy '26) Yield: approximately 45 buffet portions of chana masala and 45 buffet portions of palak paneer, intended for diners to take both with rice and optional naan or roti. Components Shared onion-tomato masala base Chana masala Palak paneer Basmati rice Naan or roti, optional Ingredients Shared onion-tomato masala base Ghee or neutral cooking oil Cumin seeds Cinnamon sticks Yellow onions Fresh ginger Garlic Green chilies Roma tomatoes or another flavorful plum tomato Ground coriander Ground cumin Turmeric Kashmiri chili powder Salt Chana masala Canned chickpeas Water or reserved chickpea liquid Chana masala spice blend Garam masala Amchur powder Fresh cilantro Palak paneer Fresh spinach Paneer Heavy cream Garam masala Kasuri methi Salt for the paneer soaking water Rice and bread Basmati rice Water Naan or roti, optional Prep Prep – masala base Wash the tomatoes and green chilies. Peel the onions, ginger, and garlic. Finely chop the onions and green chilies, keeping them separate. Puree the tomatoes until smooth. Mince the ginger and garlic, or blend them with only enough water to move freely in the blender. Chop the cilantro and keep it separate for finishing the chana masala. Measure the whole spices and ground spices into separate containers so they can be added quickly during cooking. Prep – spinach Bring a large pot of water to a boil and prepare an ice bath or several containers of very cold water. Blanch the spinach in manageable batches for 30 to 60 seconds, just until wilted and bright green. Transfer immediately to the cold water, drain thoroughly, and blend into a smooth puree. Prep – paneer Cut the paneer into bite-size cubes. Place it in warm, not hot, salted water and set it aside while the masala cooks. Drain the paneer immediately before adding it to the palak sauce. Prep – chickpeas and rice Drain and rinse the chickpeas. Reserve some chickpea liquid only if it tastes clean enough to use in the curry. Rinse the basmati rice until the water is mostly clear. Cook Cook – rice Cook the rice in the rice cooker using the water ratio specified for the selected rice and cooker. When cooked, fluff the rice and keep the cooker closed until service. Cook – shared masala base Use one very large heavy pot or divide every shared-base ingredient evenly between two pots. If using two pots, cook them identically and account for both when making the final 60/40 split. Heat the ghee or oil over medium-high heat. Add the cumin seeds and cinnamon sticks and cook for 30 to 45 seconds, until aromatic but not burned. Add the onions. Cook, stirring and scraping regularly, until uniformly deep golden. The color matters more than the clock; at this scale it may take longer than 20 minutes. Add the ginger, garlic, and green chilies. Cook for about 4 minutes, until the raw aroma is gone. Add the tomato puree. Cook over medium-high heat, stirring regularly, until the mixture is substantially reduced, thick, and glossy and the fat begins to separate around the edges. Add the ground coriander, ground cumin, turmeric, Kashmiri chili powder, and initial salt. Cook for 4 to 5 minutes so the spices bloom into the masala without scorching. Cook – split the masala Measure or ladle approximately 60% of the finished masala into the chana-masala pot and 40% into the palak-paneer pot. Keep the split reasonably accurate: the chana needs more onion-tomato base, while the palak should remain spinach-forward. Cook – chana masala Add the chickpeas, water or chickpea liquid, and chana masala spice blend to the larger portion of masala. Simmer uncovered for 20 to 25 minutes, stirring occasionally and scraping the bottom. Mash some of the chickpeas against the side of the pot to thicken the sauce while leaving most chickpeas whole. Stir in the garam masala and amchur powder. Taste and adjust the salt, acidity, and consistency. Add water if the curry becomes too thick. Fold in the chopped cilantro shortly before transferring to serving pans. Cook – palak paneer Add the spinach puree to the smaller portion of masala and simmer for 8 to 10 minutes. Add the cream, stir thoroughly, and simmer gently for another 5 to 7 minutes. Drain the paneer and add it with the garam masala and crushed kasuri methi. Simmer gently for about 5 minutes. Do not boil aggressively after adding the cream and paneer. Taste and adjust the salt. The finished sauce should be creamy and spinach-forward rather than dominated by the onion-tomato masala. Serve Set the line in this order: basmati rice; chana masala; palak paneer; naan or roti, if offered. Encourage diners to take both curries; the batch is designed as approximately 45 buffet portions of each dish rather than 90 mutually exclusive entrĂ©es. Give the chana masala and palak paneer separate ladles. Label the palak paneer as containing dairy. Adapted from Andy Serrano Perez's 2026 parallel recipe for palak paneer and chana masala. Thai Green Curry (Andy '26) Yield: approximately 50 portions Components Vegetarian green curry with eggplant, bamboo shoots, bell pepper, and basil Griddled green-curry chicken thighs Griddled green-curry tofu Jasmine rice Vegetable spring rolls The curry base is vegetarian so it can be served with either protein. Keep the chicken and tofu separate throughout cooking and service. Ingredients Green curry Full-fat unsweetened coconut milk Prepared green curry paste whose label is compatible with the vegetarian path and camp allergen plan Mild unsalted or low-sodium vegetable stock Palm sugar Vegan fish sauce or Thai light soy sauce Japanese eggplant Canned bamboo shoot strips Red or orange bell peppers Fresh regular basil; Thai basil may be used if readily available Makrut lime leaves, optional Neutral cooking oil, if needed Chicken Boneless, skinless chicken thighs Green curry paste Coconut milk Neutral cooking oil Tofu Firm or extra-firm tofu Green curry paste Coconut milk Neutral cooking oil Rice and spring rolls Jasmine rice Water Frozen vegetable spring rolls Prep Prep – curry ingredients Before ordering, verify that the selected curry paste contains no shrimp paste, fish sauce, or other ingredients that would break the vegetarian path. Curry-paste strength varies substantially, so test the selected product with the planned coconut-milk ratio. Reserve the curry paste and coconut milk needed to season the proteins before building the main curry. Shake or stir the coconut milk cans before dividing them, unless the selected product has a distinct thick cream layer that will be used to start the curry. Rinse and drain the bamboo shoots. Cut the Japanese eggplant into bite-size strips or wedges. Hold the cut eggplant in water if it will sit long enough to discolor, then drain it before cooking. Cut the bell peppers into thin strips. Pluck the basil leaves from the thick stems. If makrut lime leaves are available, bruise them, tear them into large pieces, and remove the tough center stems. They are optional and do not need to be sourced specially in Reno. Finely chop or grate the palm sugar so it dissolves evenly. Prep – proteins Drain the tofu, pat it dry, and cut it into bite-size cubes. Trim only large pieces of excess fat from the chicken thighs and cut the chicken into bite-size strips. Make a protein seasoning by cooking the reserved curry paste in a little neutral oil until aromatic, then loosening it with the reserved coconut milk. Split this cooked seasoning into separate tofu and chicken containers before either portion touches raw chicken. Prep – rice and spring rolls Rinse the jasmine rice until the water is mostly clear. Confirm the spring-roll package cooking directions and stage enough sheet pans to cook them without crowding. Cook Cook – rice Cook the rice in the rice cooker using the water ratio specified for the selected rice and cooker. When cooked, fluff the rice and keep the cooker closed until service. Cook – tofu Cook the tofu before the chicken. Preheat the griddle to medium-high and oil it lightly. Spread the tofu in a single layer and cook in batches until golden on several sides. Add the tofu portion of the cooked curry seasoning and toss just until evenly glazed. Do not flood the griddle. Transfer to a covered serving pan with its own utensil, then scrape and clean the griddle before cooking chicken. Cook – chicken Raise the griddle to medium-high or high heat and oil it lightly if needed. Spread the chicken in a single layer and cook in manageable batches, turning until browned and cooked through. Add the chicken portion of the cooked curry seasoning near the end and toss until evenly glazed. Verify representative thick pieces reach 165°F, then transfer the chicken to covered serving pans. Cook – green curry Divide the curry between multiple heavy pots if necessary. Keep the ingredient ratios consistent in every pot. Bring a portion of the coconut milk to a full boil and reduce it over medium-high heat until very thick and the coconut oil begins to separate. If the selected coconut milk does not separate after becoming very thick, proceed. Add the green curry paste and cook for about 2 minutes, stirring and scraping constantly, until highly aromatic and slightly darkened. Deglaze with a little coconut milk if it sticks. Gradually stir in the remaining coconut milk and vegetable stock until smooth. Add the palm sugar and an initial amount of vegan fish sauce or Thai light soy sauce. If using makrut lime leaves, add them now. Bring the curry to a gentle simmer for about 10 minutes. Add the eggplant and simmer until tender but not collapsing, approximately 5 to 8 minutes depending on the cut and batch size. Add the bamboo shoots and simmer just long enough to heat them through. Taste the curry. Adjust the salty-umami balance with more vegan fish sauce or soy sauce and the sweetness with palm sugar. If the curry flavor is weak, do not add raw paste directly to the pot. Fry additional curry paste in a little neutral oil until aromatic, loosen it with some curry liquid, simmer briefly, and stir it back into the main batch. Remove the large makrut lime-leaf pieces if practical. Add the bell peppers and basil. Stir only until the peppers are hot but still crisp and the basil has wilted, then stop cooking. Cook – spring rolls Bake the spring rolls according to the selected product's package directions, working in uncrowded batches and turning or rotating as directed. Time the final batches to finish shortly before service so the wrappers remain crisp. Serve Set the line in this order: jasmine rice; green curry; chicken and tofu options; vegetable spring rolls. Offer the tofu as the vegetarian protein and protect the required tofu portions until the diners who need them have been served. Give the chicken and tofu separate serving utensils. Use one or two bowls per diner according to the available serviceware and how well it contains the curry. Technique adapted from Hot Thai Kitchen's Green Thai Curry and Vegan Thai Green Curry . Charred Cabbage and Chicken Thighs (Jon '26) Components griddled chicken thighs baked falafel or griddled plant-based patties for the vegetarian protein charred cabbage with butter, tahini-honey drizzle, paprika, chives, and charred lemon pita Ingredients Chicken boneless, skinless chicken thighs garlic powder onion powder kosher salt black pepper neutral cooking oil Vegetarian protein frozen prepared falafel or plant-based burger patties; select one option before ordering neutral cooking oil, if needed Charred cabbage green cabbage neutral cooking oil kosher salt butter tahini honey paprika fresh chives fresh lemons water, if needed to thin the drizzle Pita pita bread Prep Prep – chicken Trim only large pieces of excess fat from the chicken thighs. Season the chicken evenly with garlic powder, onion powder, salt, and black pepper. Arrange the thighs in shallow pans so batches can move quickly to the griddle. Prep – vegetarian protein Confirm whether the meal is using falafel or plant-based patties and stage the selected product separately from the chicken. If using frozen falafel, check the package directions and stage sheet pans. If using plant-based patties, separate the patties and stage a clean spatula and dedicated serving pan. Prep – cabbage and finishing ingredients Quarter each cabbage through the core so the wedges remain intact. Coat the cut sides lightly with oil and season with salt. Stir the tahini and honey together. Thin with a little water only if needed to make a drizzle that will flow from a spoon. Finely chop the chives. Halve the lemons and remove visible seeds. Stage the butter, paprika, chives, tahini-honey drizzle, and lemons beside the cabbage cooking station. Prep – pita Separate the pita and arrange it in covered pans or baskets for service. Cook Cook – vegetarian protein Cook the vegetarian protein before the chicken, or use a separate cooking zone and dedicated utensils. If using falafel, bake it according to the selected product's package directions until crisp and hot. If using plant-based patties, cook them on a lightly oiled medium-high griddle according to the selected product's directions, turning as needed until browned and cooked through. Transfer the vegetarian protein to its dedicated serving pan. Cook – chicken Preheat the griddle to medium-high and oil it lightly if needed. Cook the thighs in uncrowded batches until deeply browned on both sides and cooked through, approximately 5 to 7 minutes per side depending on thickness and griddle temperature. Verify representative thick pieces reach 165°F. Rest the chicken briefly, then serve the thighs whole or rough-chop them into large pieces. Cook – cabbage and lemons Place the cabbage wedges cut-side down on a hot griddle. Work in uncrowded batches and press only enough to maintain good surface contact. Char both cut sides until the edges are deeply browned to blackened and the centers are tender but still hold together. If using an oven instead, roast at high heat and turn the wedges so both cut sides color. Char the lemon halves cut-side down on the griddle until well marked and juicy. Transfer the hot cabbage to serving pans. Immediately add small pieces of butter so they melt into the wedges. Drizzle with the tahini-honey mixture, dust with paprika, scatter with chives, and finish with juice from the charred lemons. Serve Set the line with chicken, the protected vegetarian protein, charred cabbage, and pita as distinct components. Give the chicken and vegetarian protein separate serving utensils. Dress each cabbage batch only after it is cooked so the wedges do not become soggy while waiting for service. Burger Night (Jon '26) Components double-patty cheeseburgers plant-based cheeseburgers caramelized onions special sauce and fresh burger toppings baked fries vanilla milkshakes with optional chocolate syrup Ingredients Burgers prepared beef burger patties plant-based burger patties sliced American cheese vegan American-style cheese burger buns butter or neutral cooking oil for the griddle and buns kosher salt black pepper Caramelized onions yellow onions butter or neutral cooking oil kosher salt Special sauce and toppings mayonnaise ketchup sweet pickle relish Dijon mustard fresh lemon kosher salt black pepper iceberg lettuce tomatoes Fries frozen french fries intended for oven baking kosher salt Milkshakes vanilla ice cream milk chocolate syrup, optional Prep Prep – caramelized onions Halve and thinly slice the onions. Stage the onions first; they are the longest active component and should begin cooking before the burger station is fully built. Prep – special sauce and toppings Mix mayonnaise, ketchup, relish, Dijon mustard, salt, black pepper, and a squeeze of lemon into a balanced, tangy burger sauce. Taste and adjust before transferring it to serving containers. Separate the lettuce into burger-size leaves. Slice the tomatoes and arrange them in shallow trays. Prep – burgers and buns Keep beef patties, plant-based patties, dairy cheese, and vegan cheese clearly separated. Set aside a dedicated griddle zone, spatula, and serving pan for the plant-based burgers. Split the buns if needed and stage them cut-side down for quick toasting. Prep – fries and milkshakes Check the fry package directions and stage enough sheet pans to bake rolling batches without crowding. Chill the milk and stage the blender, ice cream scoop, cups, and chocolate syrup. Cook Cook – caramelized onions Heat butter or oil on the griddle or in a wide pan over medium-low heat. Add the onions with a pinch of salt and cook slowly, stirring and scraping regularly, until deeply golden, soft, and jammy. Allow approximately 30 to 45 minutes; color and texture matter more than the clock. Transfer to a covered pan and keep ready for burger assembly. Cook – fries Bake the fries according to the selected product's package directions in rolling, uncrowded batches. Turn or rotate them as directed, season each batch immediately, and keep new batches moving through the oven during service. Cook – plant-based burgers Cook the plant-based patties before the beef, or maintain a separate cleaned griddle zone with dedicated utensils. Cook according to the selected product's directions until browned and cooked through. Add vegan American-style cheese near the end and cover briefly if needed to help it melt. Transfer to the dedicated vegetarian serving pan. Cook – beef burgers Heat the griddle to high and cook the beef patties in uncrowded batches. Season with salt and black pepper as the patties hit the griddle. Flip after the first side is well browned, top the patties with American cheese, and cook until the beef is cooked through and the cheese has melted. Build each burger with two patties. Cook – buns Lightly butter or oil the cut sides of the buns. Toast cut-side down on the griddle until golden, working in batches so they remain fresh for the build line. Cook – milkshakes Blend vanilla ice cream with a small amount of milk until smooth and pourable. Add more milk gradually only as needed. Make manageable batches that can be served immediately. Keep the vanilla base plain and offer chocolate syrup separately. Serve Build a self-serve line with toasted buns, special sauce, lettuce, tomatoes, beef and plant-based burgers, cheese options, and caramelized onions. Protect the plant-based burgers and vegan cheese for diners who need them and use separate serving utensils. Serve fries in repeated fresh batches rather than one large batch. Serve vanilla milkshakes with chocolate syrup available on the side. Dinner-Bar Shredded Chicken Thighs (Jon '26) Components seasoned shredded chicken thighs optional lime wedges and chopped cilantro Ingredients Standard broth method boneless, skinless chicken thighs chicken broth, or water and chicken-flavored Better Than Bouillon garlic powder onion powder kosher salt black pepper Simplest seasoning alternative Lawry's Seasoned Salt chicken broth or water Optional finishing ingredients fresh limes fresh cilantro Prep Prep – chicken Trim only large pieces of excess fat from the chicken thighs. Choose either the standard broth method or the seasoned-salt alternative before seasoning the batch. For the standard method, season the thighs evenly with garlic powder, onion powder, salt, and black pepper. For the simplest alternative, season the thighs evenly with Lawry's Seasoned Salt and omit the separate salt unless the cooked chicken needs it. Prep – optional finishes Cut the limes into wedges. Roughly chop the cilantro. Keep both optional finishes separate from the chicken so diners can add them individually. Cook Cook – standard broth method Arrange the chicken in one or more large heavy pots without packing it tightly. Add enough chicken broth to come partway up the thighs. If using Better Than Bouillon, dissolve it fully in hot water before adding it. Bring the liquid to a gentle simmer, cover, and braise until the thighs are fork-tender, approximately 25 to 30 minutes depending on batch depth. Work through the pot with two forks or sturdy tongs and shred the chicken directly in the cooking liquid. Stir thoroughly so the meat absorbs the seasoned juices. If the mixture is soupy, simmer briefly uncovered; if it is dry, add a little broth. Cook – simplest seasoned-salt alternative Arrange the seasoned thighs in one or more large heavy pots and add a splash of broth or water. Cover and cook over a gentle simmer until fork-tender, then shred directly in the liquid. Taste and adjust only after the chicken and juices are thoroughly mixed. Serve Transfer the chicken with enough cooking liquid to keep it moist, using covered hotel pans for the dinner bar. Offer it as a flexible protein for tacos, bowls, wraps, or leftover meal components. Put lime wedges and cilantro alongside as optional finishes. European Summer (Yannis '26) Components tomato and allspice bulgur roasted eggplant lemon-mint yogurt lamb, pistachio, and arugula patties sumac-griddled tofu sumac yogurt sauce Ingredients Tomato bulgur bulgur wheat extra-virgin olive oil yellow onions garlic ground allspice canned diced tomatoes tomato paste water kosher salt black pepper Roasted eggplant eggplant extra-virgin olive oil kosher salt black pepper Lemon-mint yogurt Greek yogurt fresh lemons dried mint kosher salt Lamb patties ground lamb shelled pistachios arugula yellow onions garlic extra-virgin olive oil kosher salt black pepper Sumac tofu firm or extra-firm tofu extra-virgin olive oil ground sumac kosher salt Sumac yogurt sauce Greek yogurt ground sumac extra-virgin olive oil fresh lemon juice kosher salt Prep Prep – tomato bulgur Finely slice the onions for the bulgur. Mince the garlic. Open the tomatoes and stage the tomato paste, allspice, water, salt, and bulgur separately. Prep – eggplant Preheat the oven to 425°F. Cut the eggplant into small, even chunks. Toss with olive oil, salt, and black pepper, then spread in a single layer on parchment-lined sheet pans. Use multiple pans rather than crowding the eggplant. Prep – yogurt sauces For the lemon-mint yogurt, mix Greek yogurt with fresh lemon juice, dried mint, and salt. Taste for a bright, lightly salted finish and refrigerate until service. For the sumac yogurt sauce, mix Greek yogurt, sumac, olive oil, fresh lemon juice, and salt. Taste and refrigerate until service. Keep the two sauces in separately labeled containers. Prep – lamb patties Pulse the pistachios in a food processor until finely chopped but not pasty; transfer them to a large mixing bowl. Pulse the arugula until finely chopped and add it to the pistachios. Pulse the onions and garlic until finely chopped. Squeeze out obvious excess liquid, then add them to the bowl. Add the lamb, olive oil, salt, and black pepper. Mix just until evenly combined, then form compact patties of consistent size. Keep the lamb mixture, food-processor bowl, and utensils away from the tofu path because the patties contain both raw meat and pistachios. Prep – tofu Drain and pat the tofu dry, then cut it into thick bite-size slabs or cubes that will hold together on the griddle. Toss gently with olive oil, sumac, and salt. Stage the tofu with dedicated utensils and a separate serving pan. Cook Cook – eggplant Roast the eggplant for approximately 40 minutes, turning the pieces and rotating the pans halfway through. Remove it when the pieces are deeply browned at the edges and tender in the center. Cook – tomato bulgur Heat the olive oil in one or more large sautĂ© pans or heavy pots over medium heat. Add the onions and cook for about 8 minutes, stirring regularly, until soft and lightly golden. Add the garlic and allspice and cook for 1 minute, until aromatic. Add the diced tomatoes, tomato paste, water, and salt. Bring to a boil, reduce to low, cover, and simmer for 12 minutes. Stir in the bulgur until every grain is coated and evenly distributed. Remove from the heat, cover, and let stand for 20 minutes so the bulgur absorbs the liquid. Fluff and taste. If the grain is still too firm, add a small amount of hot water, cover, and rest again; if it is too wet, uncover briefly before transferring it to serving pans. Cook – tofu Cook the tofu before the lamb, using a clean lightly oiled griddle over medium-high heat. Arrange it in a single layer and cook in batches until golden on several sides and hot throughout. Transfer to its dedicated serving pan with clean utensils. Cook – lamb patties Scrape and clean the griddle after the tofu, then return it to medium-high heat and oil lightly if needed. Cook the patties in uncrowded batches until deeply browned on both sides and cooked through. Verify representative patties reach 160°F, then transfer them to serving pans. Serve Set the line with tomato bulgur, roasted eggplant, lemon-mint yogurt, lamb patties, sumac tofu, and sumac yogurt sauce as separate components. Recommend bulgur topped with roasted eggplant and lemon-mint yogurt, with lamb or tofu and the sumac yogurt sauce alongside. Protect the tofu portions for vegetarian diners and give the lamb, tofu, and both sauces separate serving utensils. Label the lamb patties as containing pistachios. Souvlaki Kotopoulo (Yannis '26) Components Greek chicken and vegetable kebabs Greek tofu and vegetable kebabs watermelon, cucumber, feta, and mint salad hummus pita Ingredients Chicken kebabs boneless, skinless chicken thighs red onions bell peppers extra-virgin olive oil fresh lemons garlic powder paprika ground cumin ground cinnamon kosher salt black pepper Italian flat-leaf parsley neutral cooking oil for the grill, if needed Tofu kebabs firm or extra-firm tofu red onions bell peppers extra-virgin olive oil fresh lemons garlic powder paprika ground cumin ground cinnamon kosher salt black pepper Italian flat-leaf parsley neutral cooking oil for the grill, if needed Watermelon salad watermelon Persian cucumbers red onion crumbled feta fresh mint extra-virgin olive oil fresh lime juice honey kosher salt black pepper Hummus and pita prepared hummus pita bread Prep Prep – chicken kebabs Cut the chicken thighs into even pieces that will cook at the same rate. Cut the bell peppers and red onions into flat, skewer-friendly pieces. Whisk together olive oil, lemon juice, garlic powder, paprika, cumin, cinnamon, salt, and black pepper. Add the chicken and mix until evenly coated. Marinate for 30 minutes. Thread the skewers with alternating pieces of chicken, bell pepper, chicken, and red onion, leaving a small amount of space between pieces so heat can circulate. Prep – tofu kebabs Drain and pat the tofu dry, then cut it into large cubes that will hold together on the skewers. Prepare a fresh batch of the same olive-oil, lemon, and spice marinade in a separate bowl. Do not reuse chicken marinade. Gently coat the tofu and marinate for 30 minutes. Thread the tofu skewers with alternating tofu, bell pepper, and red onion. Keep the tofu skewers, utensils, and serving pans separate from the chicken. Prep – skewers and parsley If using wooden skewers, soak them before assembly so the exposed ends are less likely to scorch. Chop the parsley and reserve it for finishing the cooked kebabs. Prep – watermelon salad Cut the watermelon and cucumbers into bite-size chunks. Thinly slice or finely dice the red onion. Crumble the feta if needed and pluck or tear the mint leaves. Keep the cut ingredients cold and separate until close to service. Prep – hummus and pita Transfer the hummus to serving bowls or shallow pans. Cut the pita in half and keep it covered so it does not dry out. Cook Cook – tofu kebabs Cook the tofu before the chicken, or use a separate cleaned grill zone with dedicated tools. Preheat the grill to medium-high and grease the grates lightly with neutral oil. Grill the tofu skewers, turning every few minutes, until the tofu and vegetables are browned on several sides and hot throughout. Transfer to the dedicated vegetarian serving pan and finish with chopped parsley. Cook – chicken kebabs Grill the chicken skewers over medium-high heat for approximately 10 to 15 minutes, turning every few minutes so all sides brown evenly. Verify representative thick pieces reach 165°F, then transfer the skewers to serving pans and finish with chopped parsley. Cook – watermelon salad Whisk together olive oil, lime juice, honey, salt, and black pepper. Shortly before service, combine the watermelon, cucumber, red onion, feta, and mint in large mixing bowls. Add only enough dressing to coat the ingredients lightly and toss gently so the watermelon does not break down. Taste and adjust the lime, salt, and black pepper, then transfer the salad to serving bowls. Cook – pita Serve the pita at room temperature, or warm it briefly in covered pans if the kitchen schedule and oven space allow. Serve Set the line with chicken and tofu kebabs, watermelon salad, hummus, and pita as separate components. Protect the tofu kebabs for vegetarian diners and give the chicken and tofu separate serving utensils. Offer each diner chicken or tofu kebabs with watermelon salad, hummus, and pita.   Quesobirria Tacos, Elote, and Jicama Slaw Ingredients Quesobirria Tacos: Boneless leg of lamb  Oyster mushrooms Birria marinade 7 large white onions (will be using diced) 6 bunches cilantro Corn tortillas Oaxacan cheese 15 limes Elote: 25 ears corn 4 lbs salted butter Chili powder Sour cream Cotija cheese Jicama slaw: 6 jicama 3 large red cabbages (will be using shredded) 3 large white onions Dressing: 3 cups olive oil 1.5 cups rice vinegar 1.5 cups lime juice 12 tablespoons honey To Prep Before playa - [LEAD]: 6 times recipe for birria marinade, steam canned in wide-mouth Ball mason jars. On Day of Meal: Slice whole white onions into thin strips. Finely chop cilantro. Cut limes into wedges. Separately, portion out lime juice or squeeze limes into juice. Shred Oaxacan cheese. Separate red oil from cooked consomĂ© and reserve. Shuck corn: peel back outer leaves to the base without detaching and remove as much silk as possible, then baste with salted butter and wrap corn in outer leaves. Soak the corn in a large pot of cold water for 10 minutes. If using shucked corn: baste corn with salted butter and wrap in tin foil. Finely shred jicama. To Cook At least 5 hours before service - [LEAD]: Combine leg of lamb and birria marinade in a large stock pot, add enough water to cover. Heat (using induction stove) on high until water boils, then reduce to a bare simmer until tender, approximately 4 hours. If done on previous night: cool stock pot outside, then place in fridge.  Prepare flan according to recipe.  An hour before service: Preheat griddle to high. Check that meat is tender, remove from liquid and shred. If using cooked birria from the fridge: separate solidified red fat and reserve. If using cooked birria from the fridge: bring stock pot to a simmer for 10 minutes on stove.  Baste shredded meat with consomĂ©.  Season consomĂ© with salt and pepper. Combine sour cream with lime juice and zest to taste in a bowl. Place the corn on the grill and cook, turning every 3-5 minutes, until all sides are cooked, about 15 minutes.  Keep corn warm in the oven at 200-250F. Whisk together dressing ingredients in a bowl, working in batches.  Prepare diced onions, chopped cilantro, and lime wedges in containers for garnish.  15 minutes before service: Spread the sour cream mixture over the corn and serve with cotija cheese, chili powder, cilantro, and lime wedges.  Pour the dressing over the slaw and toss well to combine.  To Serve SERVE ELOTE AND SLAW FIRST TO GIVE VALUABLE LEAD TIME FOR TACO MAKING Elote can be served directly from warmer with a warning that it may be hot to the touch.  Encourage Turtles to “break corn” with another Turtle or guest (share a single ear of corn). Slaw can be served using tongs from a few communal bowls.  Ladle consomĂ© into bowls or stainless steel cups, with plenty of cilantro, lime, and diced white onion on the side.  To assemble taco:  Dip corn tortilla into red oil. Heat oiled tortilla on griddle. Add meat and cheese and fold. One portion is 3 tacos. When tortilla has an appetizing sear and cheese is melted, remove from heat and serve immediately with consomĂ©, diced onions, chopped cilantro, and lime wedges. Flan Ingredients Custard: 24 eggs 12 egg yolks 6 cans cond. milk 6 cans evap. milk 6 tablespoons vanilla extract Caramel: 6 cups granulated sugar 1.5 cups water Several pinches kosher salt To Cook At least 5 hours before service - [LEAD]: Preheat oven to 350F. Prepare water bath with rimmed baking sheets. In a blender, add the eggs, egg yolks, salt, sweetened condensed milk, evaporated milk and/or vanilla.  Blend until very smooth, about 30 seconds.  In a medium saucepan, set over medium-low heat, add the sugar and water.  Cook on medium-low heat until the sugar has dissolved into the water completely. Then, turn the heat to high and allow to cook for about 5 full minutes, until the cooked sugar goes from clear to light golden brown.  During this process, it should be boiling; this will help cook out the water. Once it starts to turn a light golden brown, immediately lower the heat to medium-low and keep cooking until it turns a golden brown. Immediately pour the caramel into the baking pan and twist it around until it’s in an even layer on the bottom.  Allow the caramel to harden a bit, about 5 minutes. Give the custard base a stir, just to make sure it’s still all combined. Pour it on top of the solid caramel. Cover with foil tightly. Transfer the flan to the water bath and fill up the water bath with water from a kettle. Cook for 40 to 45 minutes, until slightly jiggly but still firm. Carefully remove it (it'll be hot!) from the oven and set aside. Allow to cool on the counter for about 30 minutes and then transfer to the fridge to chill for at least 4 hours or overnight. Turtle Diner Ingredients Mains: 80 eggs 5 packets bacon 5 lb hash brown 1 packet vegan bacon 4 packages vegan pancake mix Starches: 2 loaves bread 2 packages English muffins Milk shakes: 3 tubs frappe mix Whipped cream 1 gallon whole milk Luxardo cherries To Cook 30 mins before service: Preheat oven to 400F. Arrange bacon, hash browns in baking sheets. If not enough baking sheets, prioritize bacon and vegan bacon, wrap hash browns in aluminum foil. Mix pancake batter according to instructions.  Grill duty - [LEAD]: Prepare scrambled eggs on one half of grill and pancakes on the other half. Milkshake duty Blend 0.75 oz milk and 0.5 frappe mix with ice in blender.  Decant into cups, serve with whipped cream and Luxardo cherry. Service duty Distribute bacon and hash browns accordingly, adding uncooked bacon and hash browns to sheet pans for future batches.  Distribute cooked eggs and pancakes. Toast bread and muffins on request Paella Ingredients Rice base for 40 servings 10 Short Grain White Rice (Dry) (1 cup) 15 Peeled Garlic (1 clove) 5 Red Pepper Flakes (1 Tbsp) 5 Saffron (1 gram) 5 Bay Leaves (1 Leaf) 2 Fresh Parsley (1 bunch) 1.5 (or 6.25 tablespoon) Better Than BouillonÂź Seasoned Vegetable Base (1 Oz) 10 Fresh Lemons (each) Meat version for 32 serving 8 Chicken Breasts (Skinless, Boneless) (1 Lb) 4 Onions (Yellow Or Sweet) (1 large) 4 Red/Orange Bell Pepper (each) 4 Chorizo Sausage (1 Lb) 4 Shrimps (Medium-Large) (1 Lb) Vegan version for 8 serving 16 Artichoke Hearts (1 Oz) 0.75 Cremini Mushrooms (1 Lb) 16 Canned Cooked Chickpeas (1 Oz) Condiments 2 Extra Virgin Olive Oil (1 Cup) 2 Kosher Salt (1 Tbsp) 2 Ground Black Pepper (1 Tbsp) 8 Paprika (1 Tbsp) 8 Oregano (1 Tbsp) Instructions: Prep Marinade for chicken (can be done earlier) Cut chicken in 2 inches pieces Mix olive oil (1 cup), paprika, oregano, salt, and pepper for marinade in a bowl. Add chicken and stir to coat. Cover and refrigerate until needed. Before cooking Rinse rice Cut bell peppers Chop onions Rince shrimps (if needed) Create stock from Better than bouillon 2. Cook Rice base  Heat 1 cup olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes. Add saffron threads, bay leaf, parsley, stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. Pan 1: Vegan topping (while rice is cooking) Heat olive oil in a skillet over medium heat. Stir in mushrooms and chickpeas and some water; cook and stir until water has evaporated, about 7 minutes. Pan 2: Chicken topping (while rice is cooking) Heat olive oil in a skillet over medium heat. Stir in marinated chicken and cook for 10 minutes.  Pan 3: Chorizo sausage topping (while rice is cooking) In a skillet over medium heat, break sausages up with a spatula, cook for about 10 minutes. Pan 4: Shrimp topping (while rice is cooking) In a skillet over medium heat, stir in shrimp until they are bright pink on the outside and the meat is opaque, about 5 minutes (you can add lemon juice). Pan 5: Bell peppers and onions topping (while rice is cooking) Add half of the bell peppers  onions and cook until translucent, about 5 minutes.  3. Serve Serve in separate dishes to allow people to mix and match. Breakfast Bagels and Crepes Crepes  10 min Prep, 40 min cook. Ingredients (8 crepes “Serves 4 people”, seems more like 3) - Multiply by 8 for 64 crepes. 2 large eggs Âœ cup milk Âœ cup water ÂŒ teaspoon salt 1 cup all-purpose flour 2 tablespoons butter, melted Prep: 1 person melt butter, one person: Whisk eggs, milk, water, and salt together in a large mixing bowl; add flour and butter and whisk vigorously until smooth. Cook: Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crĂȘpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook until the top of the crĂȘpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crĂȘpe; flip and cook until the other side has turned light brown, about 1 minute more.  If needed: store covered in the oven at 175 Degrees. Serve: Serve as a pile untopped, so that campers can add their own toppings. https://www.allrecipes.com/recipe/16383/basic-crepes/   Savory Crepe Addon (Second meal only) 10 min prep, 20 min cook. Ingredients - Aim to serve 8 people -  24 crepes 2 brie wheel Any other leftover ingredients (eg chicken, spinach) that would go well for a savory crepe. 16 crepes from main crepe recipe Salt and pepper Prep: Preheat oven to 300 Degrees Brie: Cut the rind off of the brie wheel and then slide the brie into long, quarter inch thick slices If the other ingredient needs to be cooked first, saute until done. Divide other ingredients and brie evenly among the crepes Roll each crepe and place on a sheet pan. Cook: Bake to melt the cheese, 6-8 minutes. Oatmeal Cook Time 10 minutes (Can sit on simmer for extended amount of time) Follow instructions on box, make 12 servings to start Bagels Toast 2 dozen bagels 20 min before serving time: Prep: Slice bagels and store on tray with parchment paper Cook: Put bagels through the conveyor toaster Preheat the oven to 375 Fahrenheit. Toast in the oven until golden brown (4-5 minutes). Toppings  Needs Prep (20 min), then set out: Onions - dice 2 large onions, and set out with serving spoon Bananas (First Meal Only) - Slice into disks for people to eat, set out with serving spoon  Small number of sliced, untoasted bagels? Serve: Just set the following out each in its separate container for people to use: Cream Cheese Peanut Butter Smoked Salmon [Don’t set this one out early] Capers Canned whip cream Fruit preserve jam Nutella Fresh Raspberries(First meal only) Japanese Curry (Tokyo Heat Wave) Ingredients Carrots (5lbs) Potatoes (11lbs) Onions (Yellow Or Sweet) (14 large) Fresh Apples - Red (Anything But Red Delicious) (each) (22) Peeled Garlic (21 cloves) Chicken Thigh (Skinless, Boneless) (18 Lb) Fresh Ginger (8 oz) Soy Sauce (16 fl oz) Pickled ginger (8 oz) Japanese curry paste (1 box) Kosher Salt (1 Tbsp) Sesame Vinaigrette Salad Dressing (1 Cup) Green Cabage (4 Heads) Firm Tofu (2 14 oz packs) Brown Sugar (1 cup = 8 oz) Jasmine Rice (15 Cups) Instructions: Prep Dice onions – if pre-diced are out Fine dice apples Peel & large dice carrots and potatoes Marinate chicken in garlic, ginger, and soy sauce  Cook Make curry Saute onions (~30 min, as caramelized as possible) and apples Add water, bring to boil, then add carrots & cook (~30min) Add potato and cook until potatoes are tender (~40min) Add curry paste, cook until thickened Meanwhile, make rice in rice cooker ~30min mark, start grilling chicken on griddle. Make teriyaki sauce from soy + sugar Make the cabbage salad with pre-shredded cabbage and dressing Serve Serve family style in large pots: rice, curry, chicken, salad, ginger for garnish (optional),  Express Panda Express Ingredients Frozen Orange chicken (1 bag = ? oz) Short Grain White Rice (Dry) (1 cup) Peeled Garlic (1 clove) Spring Onions or Chives (1 Bunches) Frozen carrots and peas (8oz bag) Eggs (1 Egg) Red/Orange Bell Pepper (each) Shredded Carrots (1 oz) Frozen dumplings (1 pack of ~20 dumplings) Broccoli (1 crown) Soy Sauce (1 fl oz) Corn starch (16oz) Extra Virgin Olive Oil (1 Cup) Instructions: Prep Make rice for fried rice (perhaps the night before, if possible, to go stale) Chop veggies for fried rice: garlic, green onions Chop veggies for veggie stir fry – definitely broccoli & bell peppers, but any others on hand Cook Station 1: Make orange chicken in oven according to packaging Station 2: Make fried rice on griddle top: saute aromatics, then frozen veggies, then egg, then rice Station 3: Make veggies stir fry with all chopped veggies; make a sauce from soy + corn starch + sugar + sesame oil  Station 4: Make pot stickers (just boil them? Griddle top? – whichever is easiest based on the kitchen) Serve Serve family style in foil serving dishes: fried rice, veggie stir fry, orange chicken, pot stickers Chocolate Chip cookie recipe (cookies for whenever; scale up 4x): 1 cup salted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 tsp vanilla extract 2 eggs 2 1/4 cup + 2 tbsp all-purpose flour 1 tsp baking soda 1 tsp salt 2 cups nestle toll house semi-sweet chocolate morsels 350F, 12-15min  Healthy! Ingredients 14 Chicken Breasts (Skinless, Boneless) (1 Lb) 2 Medium-firm Tofu (1 14oz pack) 6 Shredded Lettuce (1 Lb) 6 Spinach (1 Lb) 6 Arugula (1 Lb) 8 Moroccan Couscous (1 Lb) 2 Quinoa (1 Lb) 60 Tomatoes (each) 40 Eggs (1 Egg) 20 Pita Bread (1 Pita) 4 Sesame Vinaigrette Salad Dressing (1 Cup) 4 Shredded Almond (1 cup) Instructions: Prep Cut chicken in 2 inches pieces Cut tofu in 1 inches pieces Cut tomatoes Cook Eggs: Boil water and add eggs. Lower the heat slightly but water is still at a gentle boil. Cook for 10 minutes. Transfer into a large bowl or sink of cold water. Peel under water. Chicken Heat olive oil in a skillet over medium heat. Stir in chicken and cook for 10 minutes. (add salt and pepper) Tofu Heat olive oil in a skillet over medium heat. Stir in tofu and cook for 10 minutes.  (add salt and pepper / soy sauce) Couscous Add your couscous, vegetable broth (optional) and olive oil to the rice cooker (1:1 water:couscous ratio) Cook your couscous on the white rice setting. When the rice cooker turns to warm, keep the lid on for an additional 5 minutes. Quinoa Add your couscous, vegetable broth (optional) and olive oil to a pot (1 3/4:1 water:quinoa ratio) Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Serve Mix in as many bowl as necessary: Base: Lettuce, Spinach, Arugula Cereal: Quinoa, Couscous Tomatoes Dressing In separate dish: Chicken Tofu Egg (cut) Cut Pita (in half) Almond Lemon Risotto with Summer Squash Ingredients Risotto 12L of chicken or vegetable stock 14tablespoons extra virgin olive oil 4cup minced onion Salt to taste 7pound summer squash (mixed varieties), diced 11 cups arborio rice 7 garlic gloves Freshly ground pepper to taste 4 cup dry white wine 14 teaspoons finely chopped lemon zest 10 tablespoon freshly squeezed lemon juice (to taste) 14 tablespoons finely chopped flat-leaf parsley 4 cup freshly grated Parmesan cheese Protein 4 boxes of Tofu  14 Lbs chicken thighs Marinade: lemons to juice, olive oil, italian seasoning  To Prep Zest 10 lemons and chop the zest Dice squash Chop garlic gloves Chop parsley  Chop onions (should be already minced frozen onions so no need) Dice tofu  Marinate chicken thighs and tofu with lemon juice, olive oil, italian seasoning To Cook Put the stock into a saucepan, and bring it to a simmer over low heat  Heat the olive oil over medium heat, add the onion, about five minutes until tender Add the squash and a generous pinch of salt.  Turn the heat up to medium high, and cook, stirring often, until the squash is translucent but not too soft, about five minutes. Stir in the rice and the garlic, and stir until the grains separate and begin to crackle Add the wine, and stir until it has been absorbed.  Turn the heat back down to medium, and begin adding the simmering stock 1 cup at a time.  Cook, stirring often, until the rice is just about absorbed. Keep repeating the process of adding 1-2 cup of stock until absorbed, and repeat.  During this process, cook the marinated chicken thighs and tofu on the griddle  When the rice is tender all the way through but still chewy, it is done.  Adjust seasoning, adding salt and pepper to taste.  Add another cup of stock to the rice. Stir in the lemon zest, lemon juice, parsley and Parmesan.  Remove from the heat. The mixture should be creamy (add more stock if it isn’t).  To Serve Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound. Glazed salmon & veggie curry (Glazed and Graze) Ingredients Asian Glazed Salmon in Foil 7 tablespoon sesame seeds 14 green onions chopped 1.75 cup soy sauce low sodium 21 tablespoons honey 14 tablespoons sweet chili sauce 14 tablespoons lime juice freshly squeezed 7 teaspoon fresh ginger minced 21 cloves garlic minced 1 teaspoon salt or to taste 1 teaspoon pepper or to taste 18 pound salmon fillet For serving Curry 6 tsp coconut oil 21 green cardamom pods (slightly crushed) 3 tsp turmeric 8 tbsp curry powder  74 oz coconut milk  7 teaspoon fresh ginger minced 6 medium yellow onion diced 11 medium sweet potatoes (diced into Âœ-inch cubes) 11 medium potatoes (yellow or red is fine, diced into Âœ-inch cubes) 5 large carrot (sliced into thin rounds) 5 large green bell pepper (diced) 8 cups vegetable stock (or water) 74 oz chickpeas (canned or cooked from scratch. Drain thoroughly before adding) 16 scallions  11 tablespoons lemon juice 11 tablespoons cilantro Salt to taste Jasmine Rice - 15 cups Tofu - 2 packs  To Prep Salmon Mince garlic Mince ginger Squeeze lemons for juice Chop green onions Curry Mince garlic  Mince ginger Chop cilantro Dice onions Dice sweet potatoes Dice potatoes Slice carrots  Dice green peppers  Drain chickpeas Tofu - dice To Cook Curry Heat the oil. Add the onions saute over medium heat until the onions start to sweat and turn translucent. Add the turmeric, cayenne and ginger garlic paste and stir-fry for 30 seconds. Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook about five minutes. If the veggies start to stick, add some water. Add green peppers and 4 cup of water. Cover again and cook five more minutes. Check to see if the potatoes and sweet potatoes are cooked and fork-tender. If they are not, continue to cook, covered, for a few more minutes. Stir in the chickpeas, curry powder and another cup of vegetable stock. Bring the mixture to a boil. Add the coconut milk and scallions, and just let the curry heat through. Stir in the lemon and cilantro and add more salt if needed. Serve hot. Rice  Use rice cooker to cook 15 cups of rice  Salmon Preheat your oven to 375℉. Place foil sheets on a baking sheet → enough sheet to be able to wrap the foil around salmon whisk together the soy sauce, honey, sweet chili sauce, lime juice, fresh ginger, garlic, pepper. Place the salmon fillet over the foil then pour about half the marinade over to cover the entire surface of the fish. Turn the fish over and pour the rest of the marinade.  Fold the edges of the aluminum foil over the salmon so that it is fully wrapped. Bake for about 20 to 25 minutes, depending on the size of your salmon.  Open the foil and garnish with sesame seeds and chopped green onions. Tofu Glaze with the same marinade as salmon Cook on griddle To Serve Curry on rice Protein by the side of it  European Summer (Bulgur tomato/eggplant/lemon yogurt + Lamb/pistachio patties) Ingredients Bulgur tomato/eggplant/lemon yogurt Greek Yogurt - 8 cups Fresh Lemons - 12  Dried Mint - 6 cups Eggplant - 24 Extra Virgin Olive Oil - 4 cups Onions - 24  Peeled Garlic - 36 Ground Allspice - 12 tbps cherry tomatoes - 12 lb tomato paste - 12 tbps bulgur wheat - 7 lbs 20 cups of water Protein - Lamb patties / Tofu for replacement 4 boxes of Tofu  Greek Yogurt - 12 cups Extra Virgin Olive Oil - 12 tbps sumac - 12 tbps Fresh Lemons - 12 tbps juice pistachios unshelled - 6 cups Arugula - 12 cups Onions (Yellow Or Sweet) - 12 Peeled Garlic - 12 ground lamb - 12 lb Extra Virgin Olive Oil - 36 tbsp  To Prep Bulgur tomato/eggplant/lemon yogurt Preheat oven - 425F Cut eggplant in small chunks Slice onions  Mince garlic  Protein - Lamb patties / Tofu for replacement Mix ingredients for the sumac sauce and reserve in fridge: 12 cups greek yogurt / 12 tbsp sumac / 12 tbsp olive oil / 4 lemon juice Blend pistachios with food processor Blend arugula in food processor Blend onions/garlic  To Cook Bulgur tomato/eggplant/lemon yogurt Eggplants Place eggplant in a large bowl with 2 cups of olive oil - salt and pepper Mix and spread out on parchment paper lined baking sheet Roast for 40 min - stirring halfway through  Bulgur Add 2 cups of olive oil in large sautĂ© pan Add onions and fry for 8 minutes Add garlic and Allspice and fry for 1 minute Add cherry tomatoes - mashing them to break them up (warning it squeezes on you easily)  Stir in tomato paste / 20 cups water / salt  Bring to a boil, then decrease heat to low, cover and cook for 12 min Add bulgur, stir so that it is completely coated, remove from heat Set aside for 20 min for the bulgur to absorb all liquid Yogurt Mix yogurt / lemon / mint and 3 tbsp of salt in a separate serving bowl Protein - Patties / Tofu for replacement Create patties with chopped pistachios / arugula / onions and garlic / lamb  Cut tofu and spice with sumac Cook on griddle To Serve Bulgur tomato/eggplant/lemon yogurt Serve in separate trays bulgur, eggplants, yogurt → recommend to plate with bulgur, some eggplants and yogurt on top Italian Pasta Bar  - Alejandro Ingredients Proteins 6lbs frozen italian meatballs (thaw 48 hours in advance) 30 italian sausages  8 vegan Beyond Sausages  Sauce 18 oz tomato sauce  1 bottle red wine  32 oz marinara sauce  5 cloves of garlic 3 red bell peppers 3 orange bell peppers 1 large yellow onion  10 tbsp italian seasoning 8 tbsp salt 8 tbsp pepper 8 tbsp paprika  Pasta 6 lbs penne pasta 1 lb chickpea pasta  Caprese Salad 9 tomatoes  36 oz mozzarella cheese  36 oz basil leaves 1 cup balsamic vinegar 7 tbsp honey Toppings  24 oz shredded parmesan cheese  IN ADVANCE: Thaw frozen meatballs (and potentially breadsticks) in the refrigerator at least 48 hours in advance of the meal being prepared. Lead is to familiarize themselves with package directions for meatballs, sausages, breadsticks, and pasta.  [LEAD]: Open the bottle of wine to allow it to breathe. Finely dice the onion and bell peppers, mince the garlic.  [LEAD]: Preheat the oven according to package directions for the meatballs, sausages, and breadsticks. Time breadsticks in the oven to finish with the pasta.  Person 1: Stir the balsamic vinegar and 5 tbsp honey together in a small saucepan and place over high heat. Bring to a boil, reduce the heat to low and simmer until the vinegar mixture has reduced to about 1/3 cup (about 10 minutes). Taste, mix in some of the remainder of honey, if any, if needed. Set the balsamic reduction aside to cool. Person 2: In a saucepan or pot that will eventually hold the sauce, saute the onion and bell peppers in olive oil over medium heat. Stir occasionally until the onion is nearly translucent and the bell peppers are tender. Add the minced garlic and saute everything for another minute, being careful to not burn the garlic.  Add about a cup of red wine to the onions and peppers and allow to simmer until the wine significantly reduces. Stir occasionally. In the meantime, prepare the sausages, meatballs, and breadsticks on sheet pans to be placed into the oven according to package directions.  [LEAD]: Once the sauce has reduced, add tomato sauce and marinara and bring the mixture to a consistent simmer, stirring occasionally. Add 5 tbsp italian seasoning and 1 tbsp paprika. Salt & pepper. Once the sauce warms up, taste, and add more seasoning to taste. Simmer for about  30 minutes to marry all of the flavors.  [LEAD]: When the sauce and proteins are about 30 minutes from being done, bring a large pot of water (penne) and a small pot of water (chickpea) to a boil. Add about a teaspoon of salt per pound of pasta being boiled. Boil the pasta according to package directions. When the pasta water is drained, save 2 cups on the side for the penne and 1 cup on the side for the chickpea pasta.  Person 1: Before the pasta is done boiling, slice the tomatoes and mozzarella in circles to build a classic caprese salad. Coarsely chop most of the basil, leaving some leaves for presentation. Decoratively arrange alternating slices of tomato and mozzarella on your serving platter. Gently sprinkle it with salt and black pepper. Spread fresh basil leaves over the top of the salad and drizzle with olive oil and the balsamic reduction. Person 2: Return each pasta to its original pot, add half the amount of water saved for each pasta back to its respective pot. Split the sauce proportionally to each pot as well, gently fold everything together. Add more water as needed, adding a little at a time.  To serve Place breadsticks and caprese salad at the beginning of the serving area, followed by pastas, and then the protein options in their respective serving dishes. Have shredded parmesan at the end to add as a topping.  Lebanese Kafta Ingredients: Ground Meat 4lb Yellow Onions 2 Large Parsley 0.5 bunch All spice Recipe: Making kafta is similar to making meatballs which requires some moisture to help it bind and stay juicy. The fat provides that much-needed moisture since we’re not using eggs. Pulse the beef only with the onions and parsley. It’s important to already have the parsley and onions chopped and then just pulse lightly with the beef in order to avoid over-mixing. Over-mixing can lead to overworked dry meat. Form the beef kafta into evenly sized shapes. This ensures that everything is finished cooking together making it all tender and juicy without anything being overcooked. Steps: Shop Onions Remove stems and chop parsley Mix onions, parsely, meat and spices Mold into Kafta pieces Grill Fattoush: Steps: CHOP CHOP CHOP - lettuce, tomatoes, mint, cucumber, radish, peppers, green onions. Mix pomegranate, olive oil, salt, sumac in a bowl and put into the salad Give it a good toss and done! Lentils & Rice: Chop Onions - 4 Rinse rice - 14 cups Caramelize onions with olive oil while rice being rinsed Add on water and bring to a boil Add in rice and lentils and cover KBBQ night Components Bulgogi beef Bulgogi tofu and mushroom Korean spicy chicken Namul (spinach) Kongnamul (bean sprout) Ssamjang Kimchi Ingredients Thin sliced rib eye Chicken thigh Onions Green onion Tofu Mushroom Jarred bulgogi marinade Gochujang Kimchi Sesame oil Ssamjang Garlic Spinach Bean Sprout Lettuce Rice Sugar Korean chilil powder Sesame seeds Honey Soy Sauce Cook Prep Onions Slice 2/3rds into quarter inch strips Dice 1/3rd with medium dice Garlic Mince Green onion Fine chop, separate greens and whites Chicken thighs Trim excess fat and tendons Cut into bite size cubes Gochujang sauce: Mix 3Part Gochujang, 3Part soy sauce, 3P minced garlic, 3P sugar or honey, 2P sesame oil, 1P cornstarch Marinade chicken in sauce with diced onion for 30 mins to 2 hours (longer better) Mushrooms Dry wipe with paper towel to remove excess dirt Cut into strips Tofu Drain and pat dry Cut into cubes If time allows, briefly blanch for 1-2 mins in salted water Beef Separate slices and if slices are too long cut in half Marinade beef in bulgogi sauce with Âœ of sliced onions for 30 mins to 2 hours Cook Wash the rice. Cook the rice. Bring large pot of water to a boil and salt Progressively blanch spinach for 30-60 seconds, remove, drain and run through cold water. Squeeze spinach dry. Squeeze real good. Real dry. Ok to smush the spinach in process. Set aside Wash bean sprouts. Blanch for 30 seconds to 2 mins. Remove and drain, rinse in cold water. Set aside Spinach Take squeeze dried spinach in large mixing bowl. Add 4P green onion whites, 4P sesame oil, 2P soy sauce, 1P sugar, 1P salt, 1P minced garlic, 1P sesame seeds, 1/2P salt. Mix by hand. Adjust sauce mix to taste Bean sprout Take rinsed and drained bean sprout in large mixing bowl. Add 2P sesame oil, 1P soy sauce, 1P sesame seeds, 3P garlic, 1P green onion whites, 1P korean hot pepper flake, 1P salt. Mix by hand. Adjust sauce mix to taste Tofu and mushroom In large pan, stir fry tofu and mushroom and Âœ of sliced onions. Begin with mushroom, after a few minutes add tofu, then onions. Add bulgogi sauce when mostly cooked. Add splash of soy sauce and garlic when adding sauce Garnish with green onion greens and sesame seeds Beef Stir fry in large pan until cooked Garnish with green onion greens and sesame seeds Chicken Stir fry in large pan until cooked Garnish with green onion greens and sesame seeds Lettuce and Ssamjang and kimchi Separate lettuce into leaves, removing hardest and stalkiest white part of the bottoms Wash and dry lettuce Serve lettuce on platter, serve alongside ssamjang in a side dish Slice kimchi into cubes if not already sliced and serve on a side dish Pasta Night Penne Pasta (1 Lb) Tomato Sauce (1 Oz) Onions (Yellow Or Sweet) (1 large) Peeled Garlic (1 clove) Fresh Basil Leaves (1 Oz) Shredded Parmesan Cheese (1 Oz) Frozen Italian Meatballs (Beef, No Pork) (1 Lb) Tomatoes (each) Extra Virgin Olive Oil (1 Cup) Soft Mozzarella Cheese (1 Oz) Balsamic Vinegar (1 Cup) Lady fingers (1 pack ~20 cookies) Marscapone cheese (1oz) Heavy cream (16oz) Granulated (White) Sugar (1 Lb) Cocoa powder (1 box = 8oz) Eggs (1 Egg) Prep Premake tiramisu; otherwise, none Cook Separately, beat heavy cream until soft peaks; fold in mascarpone mixture Dip lady fingers in coffee; layer with cream mix in deep pan; finish with cocoa powder Preheat oven for meatballs \Chop onion and garllic; sautee, then add tomato sauce; basil to finish Make caprese and store in fridge: slice tomato and mozz, layer with basil and drizzle with balsamic, olive oil. Salt when serving Boil several pots of water Make tiramisu Make pasta according to box directions Serve Self-serve pasta, sauce, parm cheese, meatballs, caprese, and tiramisu  Burger Night Burger patty (1) Veggie burger patty (1) Burger bun (1) Romaine Lettuce (1 head = ~20oz) Tomatoes (each) Red Onion (1 Bulb) Bread & Butter Pickles (1 Oz) Mustard (1 Cup) Ketchup (1 bottle) Frozen french fries (1 bag) Mayonaise (1 Cup) Baking powder (1 box) Butter (1 Stick) Unsalted Brown Sugar (1 Cup ≈ 8 Oz) Granulated (White) Sugar (1 Lb) Eggs (1 Egg) Vanilla Extract (1 Tbsp) Flour (5lb bag) Chocolate chips (12 oz) Kosher Salt (1 Tbsp) Sliced American Cheese (1 Slice) Bacon Packet (1 Oz) Prep None, unless cookie dough made prior Cook Cream butter and sugar; add eggs; add vanilla, salt, and baking powder, add flour and chips, then chill. Bake 350F for ~12min. Preheat oven for fries Make the cookies Cut tomatoes and onions Grill patties on griddle, store in oven (start with veggie) Make bacon on griddle as well Bake the fries Toast buns on griddle Serve Condiments and patties out ...done Meal Theme: Mediterranean   Main meal: Chicken, veggie kabobs Sides: watermelon, feta salad, hummus with flatbread  Shrimp for pescatarians  Instructions for chicken and shrimp  In a medium bowl, combine the olive oil, lemon juice, garlic, paprika, cumin, cinnamon, salt and pepper. Add the chicken pieces to the mixture and mix well to combine. Allow the chicken to marinate in the fridge for at least 30 minutes, or up to 8 hours. Preheat the grill to medium-high heat, and grease the grill with vegetable oil. When ready to grill, thread the chicken onto the skewers, with the vegetables in between the chicken kabobs. Pour any leftover marinade on top of the chicken kabobs. Makes 6-9 skewers. Grill the chicken kabobs until fully cooked and golden brown, about 10-15 minutes, turning the skewers every couple minutes to allow for even cooking. Remove the chicken from the grill and serve with sides, if desired Equipment for kabobs Cutting Board Mixing Bowl Set Nonstick Square Grill Pan Barbecue Metal Skewers Instructions for Watermelon Salad Add the watermelon to a large bowl. Add the cucumber, red onion, feta, and mint. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper. Pour the dressing over the salad and toss to combine. Garnish with more fresh mint and serve cold. Equipment for watermelon salad Knife Block Set Cutting Board Mixing Bowl Set Balloon Whisk For pita, cut in half. No prep needed for hummus or tzatziki Kabobs  Buy Yogurt to make dip Pita and hummus  Frozen pre-cooked - Shrimp for the pescatarians 4 ppl  Chicken for 40 ppl Move chicken from freezer to the fridge  Cube chicken and marinade night before 8pm Cook next day 4pm Assemble yogurt and salad while chicken cooking  70 skewers on griddle 2 big pans one with veggies and one with shrimp, then skewer them  20 pounds chicken 3 lbs cooked shrimp Multiply meal by 12 for chicken - 36 people:  18 lbs boneless skinless chicken breast  24 tbsp olive oil (12 oz) 12 lemons 48 garlic gloves OR 5 garlic heads 12 tsp paprika  6 tsp cumin 3 tsp cinnamon 8 tsp salt 8 tsp black pepper 12 large red onions 24 bell peppers 2 bunches Italian flat leaf parsley 12 oz vegetable oil Multiply by 2 to get 3lb shrimp  3 lbs cooked shrimp 4 tbsp olive oil (2 oz) 2 lemons 10 garlic gloves OR 1 garlic head 2 tsp paprika  1 tsp cumin 1 tsp cinnamon 1 tsp salt 1 tsp black pepper 2 large red onions 4 bell peppers 6 oz vegetable oil Yogurt dip 4 Hannahs tzatziki tubs @ 2 lbs each = 8 lbs total  Hummus 8 lbs hummus  Pita bread 2 per person = 80 total  Watermelon feta salad 2.5 cups olive oil (20 oz) 30 tbsp lime juice (15 oz) 10 tbsp honey (5 oz) 5 tsp salt 4 tsp black pepper 5 large watermelon  10 persian cucumbers  5 small red onions  40 oz crumbled feta  20 tbsp fresh mint (10 oz) Dressing - taste test Meal Theme: BYO white people taco bar Main meal: beef and shrimp tacos; Sides: Mexican rice, black beans with cheese Shrimp for pescatarians  Instructions for beef and shrimp  Heat the olive oil in skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat. Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes Serve warm over tortillas with lettuce, tomatoes, cheese and red onions, or your other desired toppings. Equipment Skillet, spatula Preparing toppings Chop lettuce and onions Prepare tomatoes and cheese Equipment  Can opener Knife Rice and beans Cook each on stove - instructions on can/box Equipment 2 12 quart pots if possible (one for rice and one for beans) Tortillas  Briefly warm on skillet (few seconds each side) Beef 24 oz taco seasoning (for both meats) 17 lbs ground beef 17 tbsp olive oil 34 tbsp tomato paste (18 oz) 9 cups water 8 tsp salt 8 tsp pepper 3 lb cooked shrimp 3 tbsp olive oil 6 tbsp tomato paste (3 oz) 2 cups water 4 heads iceberg Lettuce  6 cans diced Tomatoes Mexican Cheese blend costco 6 bags at 2.5 lb each for beans and tacos 5 White Onions  100 oz (6 lbs) sour cream squeeze fine if not  160 oz canned black beans (7 cans) 85 oz boxed Mexican rice (14 6 oz boxes) 160 flour street taco tortillas Beef Shrimp  Toppings Beans Rice  Tortillas  Meal Theme: Stir Fry-day Meal: Stir Fry Veggies + Meat (Chicken or Beef) Possible Components:  - Any combo of following veggies: green beans, asparagus, snow peas, zucchini, sweet potato, carrots, + mushrooms. Garlic + green onions Vegan/Veggie Component: Tofu, Beyond Steak Tips Side: Fried Rice (rice, eggs, green peas, carrots) ----------------------- Stir Fry Prep:   Veggies: - Chop broccoli florets -Slice carrots -Slice cabbage (~1 in. squares) -Dice onions - Slice the green onions for the sauce into thin rings - Mince the garlic for the sauce - Steam veggies to begin to soften (al dente or soft depending on preferences) Protein Prep: -Dice chicken breast and cook with oil -If using flank steak/beef, ensure meat is sliced thinly before cooking in oil - Dice tofu into cubes and fry until lightly crispy on the outside - If using veg alt meat, cook with oil Sauce Prep: Combine the water, sugar, soy sauce, cooking wine, minced garlic, green onions, sesame oil in a large container. Thicken with corn starch sparingly to desired consistency. Combine the steamed veggies with the brown sauce to serve as the main meal component. --- Fried Rice Prep: - Crack and whisk eggs in separate bowl - Prepare and cook the rice (recommend 1.5 part water to 1 part rice as wet rice is harder to work with) - Preheat and coat a pan with oil to begin scrambling the eggs. - Add the rice and frozen peas/carrots before the egg is thoroughly cooked  - Mix vigorously to ensure no clumping and add soy sauce. --- Serving: Build Your Own Stir Fry portion will be separated between veg + protein components for self serving Fried Rice portion will be separated as side dish to act as the main base component for the stir fry --- Ingredients for 2025: Ingredient Qty Notes Chicken Breasts (Skinless, Boneless) (1 Lb) 14   Carrotts (1lb) 2   Broccoli (1 crown) 8   Green Cabage (1 Head) 4   Medium-Frim Tofu (1 14oz pack) 5   White onion 3 diced Frozen carrots and peas (8oz bag) 8   Long Grain Rice (Basmati) (Dry) (1 cup) 24   Eggs (1 Egg) 24   Corn starch (16oz) 1 1 cup - less, add slowly until it meets desired sauce consistency Granulated (White) Sugar (1 Lb) 1 3/4 cup Sesame oil (1 bottle - 8oz) 2   Green onion (1 bunch) 1   Soy Sauce (1 fl oz) 40   Peeled Garlic (1 clove) 40 minced with sauce 9 cups water ---- Meal Theme: Soba Cold Noodles Main Component: Soba Noodles (wheat/buckwheat) Meat Option: Chicken Breast Veg Option: Tofu Sauce Components: Soy sauce, vinegar, sesame oil, Braggs Liquid Aminos (optional but a good nutritional add for essential amino acids?) Possible Add Ons Components: Garlic (minced), green onions, sliced ginger, chili oil, nori strips, soft boiled egg, cucumber (julieene or turtle arrangement?), black/shitake mushrooms? Prep + Cook:   Noodles: - Cook soba noodles in boiling water until fully cooked (est ~4-5 mins). Avoid overcooking. Strain and portion (1 bundle of dry noodles should feed 1 person) Protein Prep: - Dice chicken breast and cook in oil - Julienne/thinly slice the tofu and serve raw Sauce Prep: - Combine the soy sauce, vinegar, and sesame oil in a large container - Take caution with the amount of vinegar used (~1 part vinegar : 8 parts soy sauce) Add-On Prep: - Julienne cucumbers - Mince garlic - Slice green onions to thin rings - Soft boil eggs, deshell, and cut in half --- To Serve (Build Your Own): - Each individual gets a bowl with their portion of noodles. - Protein components served separately for self serve - Add on components served separately for self serve Have members add their protein choices, add ons, then finally add sauce/chili oil --- Ingredients for 2025: Ingredients Qty. Notes Soba noodles (1 bunch, 3.1oz) 48 Noodles ~310 Calories per bunch/serving 3 bunches per package. Chicken Breasts (Skinless, Boneless) (1 Lb) 14   Medium-Frim Tofu (1 14oz pack) 5 14oz = 0.875 lbs       Soy Sauce (1 fl oz) 112   Rice vinegar (1 bottle) 1 1 bottle = 24oz Sesame oil (1 bottle - 8oz) 1 1 teaspoon       Cucumber (each) 8 julieened Peeled Garlic (1 clove) 45 minced Fresh Ginger (1 oz) 4 minced Green onion (1 bunch) 2 sliced Eggs (1 Egg) 30 soft boiled/halved Chili Oil (1 cup) 3   Sweetgreen Night Ingredients Chicken Breasts (Skinless, Boneless) (1 Lb) 18 Quinoa (1 Lb) 5 Brown Rice (1Oz) 10 Onions (Yellow Or Sweet) (1 large) 10 Sweet potatoes (1lb) 10 Broccoli (1 crown) 20 Cucumber (each) 20 Fresh Cilantro (1 bunch) 5 Firm Tofu (16 oz) 5 Ground Black Pepper (1 Tbsp) 8 Paprika (1 Tbsp) 8 Honey (1 Tbsp) 8 Ground Cumin (1 Tbsp) 5 Kosher Salt (1 Tbsp) 5 Extra Virgin Olive Oil (1 Cup) 1 Dijon mustard 1 Limes (each) 8 Mayonaise (1 Cup) 1 To Prep Marinate chicken breasts - in a mixing bowl, combine olive oil and balsamic vinegar, and add in all the spices. Whisk to combine, then toss in the chicken and use tongs to get them evenly coated. Cover with plastic wrap and move to the fridge to marinate for 30 minutes to 2 hours. Cut and marinate tofu - cut tofu into small cubes. In a separate mixing bowl, do the same marinate for the tofu and let sit for same amount of time Wash sweet potatoes - cut them into roughly 1" rounds and quarter each round. In a mixing bowl, toss with olive oil and spices until evenly coated. Cut onions - into bite sized strips Cut broccoli - into smaller than bite-size pieces Cut cucumber - into small pieces or half moon shape depending on how big the cucumber is To Cook Cook chicken breasts - oil pan/grill and turn on medium-high heat. Cook each chicken breast until one side is blackened (about 6-8 minutes), then flip and cook for another 6-8. Chicken should reach around 165 F if there is a thermometer. Cut into strips or small cubes Cook tofu - oil pan, turn on medium-high heat. Add tofu in single layer and let brown on all sides until golden brown Cook potatoes - heat olive oil in pan over medium high heat. Cook until they have a slightly browned exterior. Make the quinoa -  while your sweet potatoes are cooking, add quinoa to the rice cooker and add 1:1 water, then turn on the rice cooker. Make the brown rice - in a separate rice cooker, wash the brown rice and add 2: 1 cup rice:water ratio. Turn on and leave until cooked. SautĂ©ed onions - add same seasoning as potatoes. SautĂ©ed in a pan until golden. Make dressing for salad - combine dijon mustard, honey, salt, maybe lime and other spices (can eye-ball amount and taste test) and mix. Combine with cut broccoli and cucumbers To Serve Separate tray for chicken, tofu, potatoes, quinoa, brown rice, onions, salad and serve DIY bowls style Meal Theme: Thai Curry Main Component : Green Thai Curry Meat Option : Chicken Thigh Veg Option : Tofu Side : Rice, Vegetable Spring Roll Step 1: Prep Ingredients Slice chicken thigh  Cube firm tofu Wash and prep other ingredients - basil leaves, Markus lime leaves, Japanese eggplants, bell pepper, makrut lime leaves(if available) Basil leaves - Pluck leaves off stems  Eggplants - Slice into strips Bell pepper - Slice into strips Step 2: Rice Measure and wash rice  Cook rice in the rice cooker  Step 3: Vegetable Spring Roll Bake at 375 for about 20 minutes. Flipping halfway through  Step 4: Curry Base  Reduce coconut milk until thick and coconut oil starts to separate from the coconut milk (fi the oil doesn't separate after it has reduced until very thick, it's okay, just proceed with the recipe). Optional step: Pound green curry paste and Thai basil leaves for an extra vibrant colour. Add the curry paste and saute, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk Add the vegetable stock, remaining coconut milk, sugar and fish sauce. If available: Grab the makrut lime leaves and twist them to bruise and release aroma, then tear them into chunks and add them to the pot, discarding the center stems. Bring to a simmer and let simmer gently for 10-15 minutes. (Import to inform people the leaves are not to be consumed) Once the curry is done simmering, add bamboo shoots and bring to a boil. Taste and add more fish sauce and/or sugar as needed. If the curry tastes weak and needs more curry paste, saute the additional curry paste in some oil in a small pot for a few minutes until aromatic, then add about a cup of the curry sauce to solve the paste and let it simmer for a few minutes, then stir it back into the curry. Add the Thai basil leaves and bell peppers and stir just until the basil is wilted Step 5: Protein Prep:  Chicken In a skillet: sautĂ© or simmer sliced chicken in a little coconut milk or with some of the curry paste for extra flavor. Cook until tender (10–15 mins). Set aside. Tofu In a skillet: pan-fry tofu cubes until golden and crispy with some green curry paste  Set aside. To Serve: - Bowl 1 : Put desired amount of jasmine rice in bowl #1 and add a spring roll on top or on the side of the rice - Bowl 2 : Put chicken or tofu in bowl #2 and then top it off with curry. Make sure to add a variety of ingredients but make sure everyone gets the same diversity of ingredients --- Ingredients for 2025 (for XX portions): Ingredients Qty. Notes Coconut mlik (1 can 14oz) 12   Green Curry Paste (4 Oz) 5 Maesri Brand Better Than BouillonÂź Seasoned Vegetable Base (1 Oz) 3   Chicken Thigh (Skinless, Boneless) (1 Lb) 14   Firm Tofu (16 oz) 4   Brown Sugar (1 Cup ≈ 8 Oz) 2 1.4 cups Fish Sauce (24oz) 1 1.1-1.4 cups Markus Lime Leaves (0.5 oz) 4 45 makrut lime leaves Bamboo Shoot Strips (8 oz) 18   Thai basil leaves 13 Sean will source it Red/Orange Bell Pepper (each) 3   Jasmine Rice (1 cup) 15   Japanese Eggplant (1) 8   Vegetable Spring Roll (50 pieces) 2     Meal Theme: Dumplings in Spicy Peanut Sauce  Main Component : Dumplings Meat Option : Chicken Veg Option : Tofu Side: Rice, Cucumber Salad,  Stir Fried Bok Choy Step 1: Prep Ingredients Wash bok choy, cucumber, green onion, cilantro, and bell pepper Dry the bok choy and cut the stems in half length-wise. Trim and discard the ends of the cucumbers.  Peel and mince garlic  Cut the red bell pepper into strips Dice the green onion into small pieces Roughly chop up the cilantro Step 2: Rice Measure and wash rice  Cook rice in the rice cooker  Step 3: Dumplings Bring a large pot of water to boil Add dumplings and stir gently so they don’t stick. When the dumplings are almost ready, they will float to the top. When they float to the surface, continue boiling for  2–4 more minutes to ensure the filling is cooked through. (During step 3 and step 4, work on step 5) In a large, combine creamy peanut butter spread, chili oil, soy sauce, rice vinegar, sugar, grated garlic and hot water to loosen up the source. The goal is a creamy consistency like pancake batter. (Make sure to only use the amount needed for the sauce) When the dumplings are done, drain them from the pot. Mix the dumplings with the sauce.  Step 4: Bok Choy  Heat the sauce pan on high heat for 2-3 minutes. Add oil and let it get hot. Add the minced garlic, and then the bok choy stalks a few seconds later. (Make sure to only use the amount needed for the bok choy)Then, add the rest of the bok choy. This should take about 6-8 minutes. Right before it is done cooking, add salt, sugar and vegetarian bouillon  Transfer to a plate immediately Step 5: Cucumber Salad Trim and discard the ends of the cucumbers Peel stripes on the cucumber.  Cut the cucumber in half length-wise. Cut out the seedy cores. With a heavy cleaver or another heavy blunt object and a sturdy rolling pin, smack down on the cucumber with just enough strength to crush the cucumber open (but don't obliterate into a paste-y mess). Cut the cucumber into thick slices at an angle Add salt and sugar to the cucumber, mix them in thoroughly to distribute Add the chopped bell pepper and mix it in Set aside for 5-6 minutes so the salt can draw out the water from the vegetables.  (In the meantime, work on the sauce) Prepare the sauce by combining Lao Gan Ma, soy sauce, vinegar, sugar and minced garlic and stir to combine. (Make sure to only use the amount neede for the cucumber salad) Drain the water from cucumbers and bell pepper mix Add the chopped green onions and sauce to the vegetables. Mix well to distribute.  Add the chopped cilantro, sesame seeds, sesame oil and cooking oil.  To Serve: Put X dumplings in a bowl Add some bok choy  Add some cucumber --- Ingredients for 2025: Potstickers - Chicken (56 oz, 50 pieces) 12   Potstickers Vegetable (16 oz, 18 pieces) 4   Creamy Peanut Butter (1 cup) 3   Chili Oil (1 cup) 1   Soy Sauce (1 fl oz) 17 Low-Sodium, may want to use less Rice vinegar (1 cup) 1   Peeled Garlic (1 clove) 32       Hot Water 4 cups Cucumber (each) 20 Medium to large english cucumber Peeled Garlic (1 clove) 85   Red/Orange Bell Pepper (each) 3   Green onion (1 bunch) 5   Fresh Cilantro (1 bunch) 1         Seasame Oil (1 tsp) 5   Seasame Seed           Bok Choy (2 lbs) 5   Brown Sugar (1 Cup ≈ 8 Oz) 7   Corn Oil (1 tb spoon) 25   Kosher Salt (1 Tbsp) 5 1.67 Better Than BouillonÂź Seasoned Vegetable Base (1 Oz) 1 Ingredients separated by Entree, Sauce and Sides đŸ„’ Cucumber Salad  Main Ingredients200 oz cucumber (≈ 12.5 lb) 20 oz red bell pepper 40 cloves garlic, minced 20 stalks green onion, chopped 2.5 oz cilantro 10 tsp salt 10 tsp sugar 5 tsp chili sauce (Lao Gan Ma) 13 tbsp light soy sauce 20 tbsp vinegar 20 tbsp sugar 10 tbsp sesame seeds 5 tsp sesame oil 5 tbsp cooking oil Stir Fried Bok Choy 10 lb baby bok choy  20 clove garlic 20 tbsp corn oil 5 tsp salt 5 tsp sugar  5 tsp vegetarian bouillon (optional) đŸ”„ Creamy Peanut Sauce Peanut butter (creamy): 3 cups + 1 tbsp Chili oil: 1 cup + 1 tbsp Low-sodium soy sauce: 2 cups + 2Âœ tbsp Rice vinegar: 1 cup + 1 tbsp Garlic (grated): 32–33 cloves (or about Ÿ cup grated) Sugar: 5Âœ tbsp Hot water: 4 cups (adjust for desired consistency) Loaded Potato Bar BBQ Shredded Chicken: Ingredients: 14 Chicken Breasts 2 Bottles of BBQ Sauce 4 tbsp Salt and Pepper 4 tbsp Vegetable Oil To Prep: Cut breast into two even pieces then salt and pepper evenly On medium high heat, with vegetable oil cook chicken breast on both sides on skillet until lightly brown, On low heat, add barbecue sauce and let it simmer for 5 minutes. If the sauce appears too thick, add water to thin it out. Transfer chicken to a cutting board, and let it cool. Then start shredding the chicken.  Coat chicken in more barbecue sauce, and serve! Bean Chili: Ingredients: 6 cans of black beans 2 cans of corn 4 cans of canned diced tomatoes 3 onions 10 cloves of garlic 1 tbsp paprika 1 tbsp chili powder 1 tbsp garlic powder 1 tbsp Better Than Bullion paste 2 tsp black pepper To Prep: Dice onions and garlic. On medium heat add to a pot neutral oil, onions then garlic until translucent. Add to the pot spices such as paprika, chili powder, black pepper, garlic powder, then mix with onions and garlic and let it simmer Add to the pot canned diced tomatoes, canned black beans, and canned corn.  Add Better Than Bullion to taste. On high heat, bring this to a boil, put a lid on the pot, then put it to medium heat and let it sit for 30 minutes.  Queso: Ingredients: 2 cans of canned diced tomatoes 1 onions 4 cloves of garlic 1 tbsp paprika 1 tbsp chili powder 1 tbsp garlic powder 1 tbsp Better Than Bullion paste 2 tsp black pepper 1 tsp corn starch 3 cans of Evaporated Milk 3 bags of Shredded Mexican Cheese  To Prep: Dice onions and garlic On medium heat add to a pot neutral oil, onions then garlic until translucent. Add to the pot paprika, chili powder, black pepper, garlic powder, then mix with onions and garlic and let it simmer. Add to the pot canned diced tomatoes then corns tarch and mix until cornstarch is incorporated. Add canned evaporated milk slowly while mixing. Heat milk mixture until warm and slightly thick. Add shredded cheese. Mix until good consistency. Add salt and pepper to taste.  Beautiful Signage Food Fort Checklist YYYY-Meal Schedule Template.xlsx Food Supply Chain Bonanza Produce Co https://www.bonanzaproduceco.com/ 1925 Freeport Blvd Sparks , Nevada 89431 USA Logistics Contact Bonanza (see below) to get the most recent BM PRODUCT LIST and ordering spreadsheet. (For reference, 2025's  sample prices and 2024's  product list and spreadsheet ) Pickup available, but also delivers to Playa Playa Delivery schedule changes year to year, but generally 2x both build & burn week. 2024: Monday & Wednesday of Build Week and Burn Week. (Wednesday replaced Thursday) Order Pricing $800 minimum per delivery. Pickup in Sparks = ~25% discount. Order Deadlines 10 days before delivery – Initial orders due. 5 days before delivery – Revised orders due. 4 days or less – Orders will not be accepted. Organic/Special items due 10 business days in advance. Early ordering = better chance of receiving full items requested. Contacts Shawn Auble s.auble@bonanzaproduceco.com 775-358-2442 office 775-682-3683 direct 775-741-5164 cell Costco 2200 Harvard Wy, Reno, NV 89502 They do Business Deliveries ! Here's how to place your order: Visit: https://www.costcobusinessdelivery.com/ Set the delivery zip code to 89502 Search for the items you need Fill out the attached Costco-BurningManOrder.xlsx spreadsheet with: Item Numbers Item Descriptions Quantities Needed Can't find something on the site? No problem - either use the second tab in the spreadsheet to describe the item or send me an email directly. I'll check availability for you! We've also included a second separate sheet ( Costco-BurningManAlcohol.xlsx ) with popular Burning Man items that aren't listed on the website - including alcohol options. We ask that orders be submitted at least 4 days in advance Contact Tara Dimick AR Clerk Business Delivery Reno Costco #025 (775) 689-6729 w025ar03@costco.com Food Fort Inspection Checklist - Found Copy Transcription status: transcription_of_found_printed_checklist_pending_review source: source-dumps/food-fort-checklist-2026-05-10/photos/food-fort-checklist-01.jpg through food-fort-checklist-04.jpg review_owner: Sean Engelking usage_note: This is a transcription of a found printed checklist from the 2026 Reno renovation/work weekend. It is pending Sean Engelking review/update and must not be treated as the current approved Food Fort pre-setoff checklist. transcription_note: The source photos are usable high-quality JPEGs, but they are photos of printed pages rather than clean document exports. Text that is cut off, illegible, or uncertain is marked as [unclear] . Food Fort Inspection Questions Remember... You can't take too many pictures or videos! Film is cheap these days! In general... Go over the proposal from 1/26/23 and check that every item in the proposal is present. Ask: what tends to break the most often? (and how to fix) Propane Tanks... There is a certified propane company coming by at 11am on Monday to give us a "propane safety course" and show us the propane system. Propane tanks - are there 2x 100 pound tanks? They should be empty. Make sure you learn what we have to do in Reno to check that everything is safe, and fill them in Reno. Is there a gauge or some way to tell how much fuel is left in them? if not could this be easily added? We have a couple of backup 20 pound propane tanks (the kind people use for their Weber grill at home). If the 100 pound tanks run out, can these be hooked up as emergency backup? Learn how to safely connect the propane tanks to the generator to run power. Learn how to safely connect the propane tanks to the trailer for griddle/oven operation Learn how to operate the generator and make sure we know how to do this while the trailer is being towed from Reno to playa so that food in the refrigerators stays cold and the freezer stays frozen The generator is "dual fuel" and we might want to just fill that with gasoline in Reno for the ride to Playa. Outside.... Check what kind of power inlet is on the outside of the trailer for connecting to "shore power" (aka connecting to the grid on playa) There should also be a 50-foot cable that connects to that power inlet. Make sure it connects correctly at the trailer side, and take a couple of detailed pictures of the plug itself so that we know we can connect it to our grid on playa. Make sure you understand the procedure for switching between generator power and "shore power". Take a picture of the tongue jack used for towing and make sure we know exactly what type of towing hitch is needed Check the stabilizing scissor jacks at rear axle and make sure we have the gizmo for operating it and that they work. Get from them a check list of things to check are secure before towing the trailer... we'll print this up and use it for safety check before towing! Entrance door - self closes? Entrance door - is there a way to prop it open? Entrance door - is there a dust flap? Examine the fresh water tanks. Is it obvious how to fill them? (There should be 2x 42 gallon tanks). I didn't see these anywhere in the progress pics so I'm not sure where they are Examine the grey water tanks - should be 2x 52 gallon tanks. I didn't see these anywhere in the progress pics so I'm not sure where they are How do you empty the grey water? Is it a standard RV valve? Take a picture! Can you tell how to rinse out the grey water tanks with fresh water? Sometimes there is a hose valve for this. Look closely at the wheels. They should look new. Check the date code on the tires, which should be less than a year old. The date code on the sidewall of the tires looks like DOT xxxxx #### - the last four digits are manufacturing date in the form WWYY - week and year - so I would expect the year to be 22 or 23. (Tires only last about 7-8 years even unused, so we don't want to end up with old tires). How are the A/C split unit filters replaced? Inside, clockwise from entrance... Check that handwashing sink works Check that the floor drain will not let moop out onto the playa (has a filter or cover or something) Check three compartment sink works Three compartment sink should have some kind of food filtration in the drain so food particles don't go down the drain Check that there is a high pressure rinsing spray feature on the sink Check the built-in Mini-Split air conditioner. Run it the whole time you are doing the inspection to make sure it runs well. Should be 36,000 BTUs Check 1000watt microwave and run it (boil a cup of water) Check that the undercounter, glass-front refrigerator gets cold Check that the undercounter, large two-door freezer is really a freezer, not, accidentally, a refrigerator... should be around 0 degrees Run the icemaker and make some ice (this may take a while, I'll ask them to start this before we get there) Check the walk in cooler. Is it cold? Should be refrigerator temperature, like 35 degrees, not freezer. Are all three walls lined with metro shelving? Run the griddle, stove, and oven Check the hood ventilation and see if it's working Ask if the griddle, stove, oven, and the Generator have all been adjusted to operate at 4000' above sea level (this is a non-optional part of the installation procedure they should have done) Find all the propane shut-off valves and make sure you know how they work and what they do Find all the water shut-off valves Look inside the fuse breaker box. Is everything labeled clearly? For example -- during shipping we want to turn off everything except fridge and freezer. Make sure there is a full set of instruction manuals somewhere Learn how to use the fire suppression system 2026 2026 Reno Work Weekend Brief The goals of Food Team at the Reno work weekend are to clean, inventory, test equipment, and scope any repairs or upgrades needed before food build and drive-in. This page is adapted from the 2025 Reno Work Weekend Brief and updated for 2026. Dates And Goal Friday 2026-05-08 : get eyes on the Food Fort / food truck, especially the ice maker situation, counter-space options, utility access, and any obvious repair needs. Saturday 2026-05-09 : empty, clean, inventory, test, and repack the Food Fort. Goal is to finish the main Food Fort work in one day if conditions allow. Sunday 2026-05-10 : follow up on equipment/refrigeration options if needed. Current research suggests the obvious Reno restaurant-equipment stores may be closed Sundays, so call ahead and consider visiting during Saturday hours if in-person shopping is important. 2026 Updates The Food Fort has an ice maker that likely needs to be removed and replaced with additional counter space or another useful food-team surface. The team should scope the ice maker on Friday/Saturday before deciding whether removal can happen during the weekend or needs a work order. The Food Fort requires electricity testing and ideally water testing. The existing four camp Dometics are not sufficient for 2026 refrigeration needs. Food team should look for additional refrigeration, ideally a large side-loading or glass-view commercial refrigerator rather than only adding more Dometics. Ingredient sourcing should default to professional suppliers where practical: Bonanza, Costco Business Center, US Foods, and restaurant/food-service suppliers. Instacart should be an exception path, not the main plan. Public drinks are being planned by the mayor/LNT side of the house, separate from the core food-team offering. Food may still need to receive and inventory drink items during Reno food build. Clean And Inventory Cleaning and inventory can be bundled into one task and should be done together. Task list: Find the Food Fort and secure entry. Pull everything reasonable out of the Food Fort and lay it out outside. Pull out: pots, pans, supplies, shelf-stable foods, spices, smallwares, loose equipment, cleaning supplies. Leave in place unless specifically scoped: bolted-down equipment, large installed equipment, shelving, ice maker, generator, utility systems. Sweep through the Food Fort once emptied. Look for food, trash, broken items, damaged packaging, evidence of leaks, pests, or anything that should not have stayed in the truck after the Burn. Clean and demoop Food Fort floors, drawers, shelving, storage areas, fridge, freezer, griddle, stovetop, and other equipment as sensible. Organize everything pulled from the Food Fort into clear piles or categories, such as: cooking utensils pots and pans serving items spices cleaning supplies shelf-stable foods equipment and appliance parts unknown / needs decision Dispose of items that are clearly broken, unsalvageable, unnecessary, duplicative, expired, or unsafe to keep. Record disposed items that may need replacement. Record missing items that should be procured before the Burn. Record inventory into the 2026 inventory destination once confirmed. If the 2026 inventory sheet is not ready, use the 2025 inventory structure as a reference and avoid overwriting prior-year data without an explicit decision. For pots and pans, test and record which work on the induction stove. Pack items back into numbered and labeled boxes. Before packing each box, photograph the box contents and record the box number/location in inventory. As the inventory happens, clean surfaces and equipment while they are accessible. If the Food Fort condition is worse than expected, pause and document the issue rather than forcing a full reset without enough information. Ice Maker Removal Scope The ice maker should be treated as a 2026 scoping item, not just a normal appliance test. Scope and document: exact location and footprint whether it is bolted down or otherwise fixed in place electrical connection water supply connection drain connection clearance around the unit whether removal can be done safely with the tools and people available what counter or work-surface replacement would fit the space whether a work order, repair person, or additional materials are needed Take photos and measurements before moving anything. If the team is not confident about water, electrical, or structural impacts, leave the unit in place and create a clear follow-up work order. Testing Part of the work weekend is to learn whether the Food Fort is operational and what repairs are needed. Testing does not need to cover every item, but the critical systems should be prioritized. Log what was possible to hook up, what was tested, the result, and any repair or follow-up required. Electricity Requires hooking up the generator or another confirmed power source. The generator should be inside the Food Fort. Test: lights and power in the Food Fort microwave walk-in fridge / refrigerator freezer outlets needed for food prep and refrigeration ice maker power only as part of removal/scoping The freezer and refrigeration are high-priority because failure here creates major food-plan risk. Propane The Food Fort should have propane tanks attached or available. Only test propane equipment with someone who knows the Food Fort propane setup. Test: griddle stove burners oven Water Water is a high-value test if a hose can be run to the truck and connected safely. Test: sinks water system drainage disposal leaks ice maker water and drain connections only as part of removal/scoping Additional Refrigeration The camp currently has four Dometics, but that is not enough for the 2026 food plan. Target equipment: large commercial refrigerator preferably side-loading or glass-view for fast access and visibility enough capacity to reduce dependence on small coolers/Dometics power needs compatible with Food Fort/camp electrical plan dimensions and door swing compatible with transport, storage, and playa layout easy enough to clean and inventory during food build Candidate sourcing paths: Resco / Cresco Restaurant Equipment & Supply in Reno : local restaurant equipment supplier with refrigeration inventory. ACME Restaurant Equippers in Reno : used restaurant equipment option; call ahead because availability and storefront status may vary. WebstaurantStore : online fallback for model comparison and ordering if local used/pro supply options do not work. Additional Dometics: fallback only, not the preferred primary solution. Action for the weekend: Call or visit Reno restaurant-equipment stores during open hours. Check whether a suitable used commercial refrigerator is available. Confirm dimensions, power, condition, transport logistics, price, and pickup/delivery options. If stores are closed Sunday, use Sunday for online comparison and make a weekday follow-up plan. Procurement Notes For 2026 ordering, default to professional or wholesale supply sources where possible. Preferred planning sources: Bonanza Costco Business Center US Foods restaurant supply stores WebstaurantStore for equipment comparison or online fallback Before order lock, review the 2025 order sheets and supplier notes to understand where food came from last year and why US Foods was not used more heavily. The goal is to use US Foods intelligently if it is useful, or to explicitly understand why it is not. Avoid Instacart as a primary purchasing strategy. It may make sense only for exceptional gaps, late substitutions, or genuinely unavailable items. Drinks Handoff Public drink offerings are being planned separately by the mayor/LNT side of the house. Food team should still track whether it needs to: receive drink items during Reno food build inventory drink items store any drink items temporarily in Food Fort or food-team refrigeration separate drink storage from core food-team ingredients This should be handled as a handoff item, not merged into the main food menu unless camp leadership decides otherwise. Follow-Up Create or confirm the 2026 inventory destination before Saturday inventory begins. Capture photos and measurements of the ice maker and possible replacement counter area. Decide whether ice maker removal can be done directly or requires a work order. Capture refrigeration requirements and candidate purchase options. Add any equipment gaps to the 2026 order/procurement list. Bring Food Fort findings back into the next food subgroup meeting. 2025 Docs related to preparation for Burn 2025 Agendas Apr 23rd, 2025 Attendees : Jon C, John B, Alejandro R, Brooke D, Ed H., Christophe L. tldr: Walk through of Shift Lead role instructions . Reminder on food sensitivities. Food sensitivity survey to go out end of current week. Can expect 6 hours of Turtle labor during food shifts. Some meals might possibly be assigned an extra turtle if they require extra labor, but you should expect 6 hours labor total. Walk through of Meal Planning Spreadsheet and critical tabs ( 2025 Meals ). Run through of Food Fort equipment photos and previous year's equipment list . Reno work weekend team : Alejandro, Brooke, Michael S, John B Meeting notes: 2 key roles: Food shift lead and food czar; food shift lead has more prep needed Will get a food allergen/preference survey to the turtles soon Comfort food: Christophe: Spicy Korean Pork (potential meal), Ale: Mom’s tostadas (likely not meal), Jon: 10pc nuggets and Filet o Fish (likely not meal), Brooke: Caprese salad, Edward: cheesy baked beans on toast (potential meal), John: Norwegian pastries (likely not a meal) Burning man first time: John, Edward, Brooke Returning burners: Jon, Christophe, Ale Consider components of the meal and planning when we do them for freshness, etc Kitchenette : may do a self serve station where folks can build their food items such as fajitas or quesadillas  Maybe consider jacket potato station  Refer to Discord links for food team job descriptions Food czar - nothing too urgent to do yet for those roles. Think about roles you're interested and tell Christophe Main one to focus on now is the Food Shift Lead Refer to the Food Planning Google Sheet: 2024 tab for past ideas Think through what you want to make for folks; be mindful of care for the camp and feasibility Shift lead 2 hour commitment and 2 hour food prep, more turtles will come in part way into this to help with final food prep and clean 6 hour of labor for this Want to be mindful of folks not having to cook too long Be mindful of the ingredients you need and you do not need to buy ahead of time unless it’s a specific ingredient. Looking for ingredients that will be straightforward to order and bring to Playa from an existing provider Will review the meals as a group for the final list ACTION: Think through 2 - 4 meal ideas, will winnow those down 19 total meals or so to plan for  Will try to match skill level for folks on the shifts  There is a wiki that has pictures of the kitchen to get a sense of what we have to work with and a google sheet with list of appliances we have Oven is great for quick cooking, have an ice maker, 2 food prep spaces, walk in fridge, ovens Should be able to cook most meals - basic appliances  Consider vegetarian versions of the meals you want to make Most food last year was good; one complaint the veggie meal was same meat meal with tofu  19 meal parts hoping to get 8-10 shift leads 3 shifts per food team person Vegetarian meals were largely a hit last year; lots of chicken meals as well ACTION: Fill out the google sheet (2025 tab) with meals you plan to make with ingredients ahead of time Trying to get as much prepped food as possible  Reno work weekend Some food prep activities: looking at where things are and how things work Things we want to get done: inventory and cleaning + testing equipment Inventory + cleaning: Pull anything out of truck and ensure things work; if it doesn’t, throw it out; also review dry goods and see what we need  Will organize materials into a bin and take a picture so we know what is where Testing Equipment: Also good to test to ensure things work; can do this during build week, but better to do this ahead of time. Freezer, ice machine are higher priority for testing Follow ups : To do for next meeting (3rd week of May) : SHIFT LEADS BY MAY 15 : Think of 2-4 meal ideas you want to lead. Input in one of the rows on  2025 Meals page List out the major and critical ingredients your meal will need. List doesn't need to be exhaustive but cover critical dependencies so no surprises later. Try to stick to ingredients already in the ingredients column data validation, if possible Think through feasibility of recipe with Food Fort and Playa. Ask questions in Discord async! Or will discuss at next meeting Apr 6th, 2025 Overview of tasks and roles before the Burn (see below from Feb 26th). Expressed interest to participate : Martin (NYC), Ben Schmid, Adam, Edouard, Brooke D, Sean L, Ed (via Alex) Next steps: Register your interest in Food Team in the Google Doc Form so we can make sure Food Team meetings happen at a time convenient for you Think about meals you'd like to prepare or czar roles you'd be interested in Food Team meeting week commencing April 13th to begin planning Feb 26th, 2025 Attendees : Romain D, Alejandro R, Will S, Jon C, Sean E Introductions Meet and greet Roles and Tasks Food team members: pick 2 Shift Lead : leads ~3 meal shifts on playa, working with a team of 2-3 sous chefs to deliver a delicious experience. Responsible for choosing the meal, scoping the required ingredients for ordering and laying out the recipe ahead of time Work Weekend / Build Week : attend one of the off-Playa events to help get Food Team ready! Primarily will be Reno Work Weekend and Build Week Czar Roles : take a leadership role in either executing or improving a critical food team function! Czar Roles Build Week: Food Fort Driving and Testing Czar : test all key components of food fort and drive it to Playa Procurement Czar : ensures all the ingredients, equipment and stuff food team needs gets ordered and makes it to Playa Advance Prep Czar : ensures we have prepped as much of the shift work before getting to Playa as possible, working across ingredients sourcing and if necessary an advance prep team function during build week Planning: Recipes Czar : ensures complete meal recipes (following last year’s template) are collected from shift leads, compile a recipe book with 4 copies of each recipe to bring to Playa Training Czar : develop and roll out a training plan for food team members on key food fort processes (propane, water, griddle, sinks, cleaning) Ingredients Czar : ensures ingredients for meals are correctly formatted and are compiled into a master order list for Build Team Supplies Czar : review current supplies list and identify any additional equipment and supplies required for BM’25.  Dry Snacks Czar : review and update the shelf stable snacks list  Kitchenette Czar : develop and organize a new freely accessible kitchenette in the dining area for Turtles to reheat  Standard Operating Procedures (SOP) Czar : ensure food fort, fridge, kitchenette, snacks is organized and develop standard operating process for how food fort and food spaces are left between shifts. Signage Food Team Initiative Ideas for BM’25 Pre-preparing ingredients Reconfigure shift responsibilities to relieve food shift duration Operation Flexible Dinner Food Team Roles This doc provides an overview of the various of roles for the Food Team who help plan and prepare everything food related for the Burn. It is also intended to act as a reference guide for what needs to get done by each role in a concise but comprehensive way. The three buckets of roles for Food Team Turtles are: Food Shift Lead , Food Czar , and Reno Advance Team . Some helpful reference docs are compiled here: Master Planning Spreadsheet Turtle Recipe Book Food Training Doc Standard Operating Procedures Guides (to come) Food Shift Lead The Food team prepares and serves 19 meals over the course of the Burn (from Friday dinner through to Strike Dinner on Sunday). Each meal is planned and led by 1 shift lead with the assistance of 2-3 Turtle chefs. Food Shift Leads should plan to lead 2 or 3 meals. Planning for a meal consists of: Choosing what will be served . Make it something you'd enjoy preparing and sharing with your fellow Turtles! You can choose to serve something of your own creation and new, or pull inspiration from the Turtles recipe book ! Meal choices should be inclusive and accommodate dietary restrictions. Common dietary restrictions include vegetarian / vegan, shellfish / pork sensitivity, peanut or other food allergies, and others which are raised by Turtles at camp . A survey is sent to Turtles in the Spring to collect dietary restrictions and responses are collected prior to meals choices getting finalized. Many dietary restrictions can be accommodated by serving meal components separately, e.g. meat and vegetarian proteins served apart. Meals are typically served buffet style. Listing out required ingredients and order quantities  ahead of Reno Build Week. Documenting the meal recipe in the Turtle recipe book, ensuring it is clear and up to date. Recipes are used to build Turtle tribal knowledge year to year as well as to hang in the Food Fort during meal shifts so shift members can prepare the meal correctly and successfully. Leading a shift meal consists of: Ensuring the food shift team has what it needs ahead of service. If you need a frozen protein to be thawed, think ahead! Shift Leads will have 2-3 shift Turtles to help in the preparation, cooking and cleaning of the meal for 2 hours prior to service (10-12pm for lunch, 4-6pm for dinner). Shift Leads are welcome to spend more time preparing their meal before arriving to Playa or in the hours or days before the shift time for their meal, however this is your individual responsibility. Do not count on Shift Turtles for help outside the designated 2 hour shift.  Food Fort is not accessible to any Turtles not assigned to that shift during shift times. Turtles get hungry. Hungry Turtles are Sad Turtles. It is important that meals are served on time. Lunch is served at noon and Dinner is served at 6pm. Dinner service: ensuring that "reserved for later" signups are prepared separately and bagged away for Turtles who signed up by 4pm that day. Ensuring Food Fort is cleaned and checklist procedures are completed for every shift. Do not leave leftover work for the next shift. Meal choices will be coordinated during 2-3 Food team meetings in the Spring and early Summer before the Burn. We collaborate out of the Master Planning Spreadsheet . Meetings serve to ensure meal choices are appropriate for the Camp and feasible within the constraints of the Playa. They are a helpful way to prevent any SNAFUs when we're miles from civilization :) Food Czar Food Czars lead a workstream, station or initiative. Food Czars do not necessarily do everything required for that division, but they are responsible for ensuring it is done. Food Czar roles are tentative and may change in the lead up to the Burn and from year to year. Some Czar roles may be consolidated in the lead up to Burn. Czar Role Description Turtle Facilities and Training Czar Final expert in all things Food Fort operations (equipment and facilities). Ensures Food Turtles are all trained on safety and SOPs. Ensures before (turning on gas, preparing dining room for service, how to lay out food in buffet, etc.) and after (cleaning griddle, turning off gas, etc.) shift checklists are ready for posting in Food Fort, as well as day before Shift Lead checklist (are meats out to thaw, etc.) Alejandro R SOP and Recipes Czar Standard Operating Procedures (SOP) and documentation. Ensure food fort, fridge, kitchenette, snacks is organized and develop standard operating process for how food fort and food spaces are left between shifts. Lots of Signage. Ensures complete meal recipes (following last year’s template) are collected from shift leads, compile a recipe book with 4 copies of each recipe to bring to Playa.   Ben S: Recipes printing and bring to playa (need 4 copies of each) Ben B, Christophe: signage while at food build week Ben S Christophe Operation Kitchenette Czar Defines the new Health Snacks and self-serve Turtle Kitchenette in the Dining Area. Define and roll out process for Operation Dinner Freedom. Signage and instructions for Kitchenette (what equipment goes to kitchenette, how to clean and maintain, how to manage  Ben B Dry Snacks Czar Plan the dry snacks ordering list. Organize and prepare Turtle self-serve dry snacks station. Ensure hot snacks: frozen burritos, sandwiches, etc (figure out w Kitchenette) Ben B Master Planning Spreadsheet Czar Ensure spreadsheet linking and formulas work, especially ingredients. Ensure ingredients for meals are correctly formatted and compile into a master order list for Reno Build Team. Update supplies list based on Reno Work Week inventory and collate additional equipment and supplies required for ordering. Christophe Operation Advance Prep Czar Defines and leads the effort to pre-prepare ingredients and meal components prior to the Burn to minimize Food Shift labor once the Burn begins. Work with ingredients and Reno Build Week team to implement ideas. Will likely require being at Reno Build Week. Christophe Procurement Czar Ensures all the ingredients, equipment and stuff that Planning scopes are ordered and loaded for entry to Playa. Requires being at Reno Build Week. ? Christophe Food Fort Driving and Testing Czar Test all key components of Food Fort and ensures it arrives to Playa on time and in one piece! Requires being at Reno Build Week. Sean E Reno Advance Team There are two group Turtle occasions in the Spring and Summer where a few Turtles are on the ground to audit, verify and prepare the Food Team for success on Playa: Reno Work Week and Reno Build Week. Advance Teams have one designated lead and Turtles supporting the effort. Reno Work Week (May 9th-11th) Reno Work Weekend is our first opportunity to get eyes on the Food Fort, gather intel for the Food Team that plans, and perform testing and maintenance to get ahead of any issues ahead of the Burn. Key Tasks: Inventory Empty Food Fort of all equipment and leftover dry goods (if any). Audit equipment and supplies. Throw out stuff which is broken, unnecessarily duplicative, or not useful. Basic cleaning and maintenance of equipment, as appropriate and necessary. Organize and group remaining equipment, align to numbered and labeled boxes. List equipment in master inventory sheet by box (location) and photograph the contents of boxes. Save photos to Wiki Pack and put away boxes Cleaning  Wipe down and clean Food Fort, Walk In Fridge, Freezer, as necessary and appropriate Test Equipment Test major equipment and ensure operational, so that repair orders can be placed ahead of time, if necessary, to the extent this is feasible. Testing will require hooking up to a generator / power source Log testing results Testing checklist. Priority Items designated with (*): With power generator: Lights and power to Truck Freezer* (high propensity to have issues) Walk in fridge* Microwave With propane Griddle Stove With water hooked up Ice maker Water system and sinks Drainage Reno Build Week (August 18th-23rd) Simultaneously to Build Week team arriving on Playa and building camp, a Food Advance Team goes to Reno to prepare the Food Fort, acquire supplies, and make any last preparation and  On Friday some of the Reno Build Week team head to Playa along with the Food Fort to join Build Team and prepare Food Fort for all Turtles arrival Saturday. Key tasks: Ensure the Food Fort is operational, all equipment is tested and, if needed, repaired (see above) Receive, unpack and prepare supplies and equipment Purchase, acquire and load ingredients Execute Operation Advance Prep, as scoped Set up Food Fort on Playa and Food stations Organize walk in, freezer and dry ingredients Snacks Station Kitchenette Reno Work Weekend Brief The goals of Food Team at Work Weekend are to clean, to inventory, and to test equipment to scope any necessary repairs. Reno Work Weekend Team: Alejandro, John, Brooke, Ben Clean and Inventory Cleaning and inventory can be bundled into one task and will be described together. Task list: Find the Food Fort and secure entry Pull everything (within reason) out of the Food Fort and lay it out on the ground outside. In past years Turtles have found rotten surprises and items that should not have been left behind after the Burn - do a sweep through the Fort once emptied Pots, pans, supplies, shelf stable foods, spices - yes Bolted down ice machine, large scale equipment, shelving - no Cleaning: demoop food fort floors, drawers, shelving, storage, fridge, etc. Clean down griddle, stovetop, fridge, freezer Organize the stuff pulled out of the Food Fort into categories "piles", as they seem to make sense (e.g. cooking utensils, spices, cleaning supplies, etc.) Dispose of any items that are obviously broken, unsalvageable, unnecessary (duplicative), useless. This will require exercising some discretion and common sense Make note of items that are disposed of which may need to be replaced (e.g. unsalvageable but no adequate duplicate in stock) Make note of items which we do not possess but you think we should procure ahead of the Burn Note items and counts in inventory spreadsheet, as we did for 2024, in 2025 Inventory tab . I am leaving last year's inventory in place in case it is helpful or a guide for this year and will leave it to you to decide whether it is easier to wipe it clean and start fresh or update line by line SPECIAL REQUEST: please test and note which pots and pans work on the induction stove vs not. We will want to clearly know so that we can delineate the equipment between the new self-serve Kitchenette vs what's in the Food Fort for Food Team Pack away items into numbered and labeled boxes, noting the box number which the item was packed into on the 2025 Inventory tab. Before packing the box, take a photo of the box and the contents which are about to go in as this will be helpful during Build Week and during the Burn As you are going through the process of taking and fulfilling inventory, wipe down and clean surfaces, equipment and the Food Fort as it sensible and logical. The Food Fort should be in pretty good shape following the 2024 Burn (fingers crossed, knock on wood, hoping I don't jinx it) and the cleaning should be straightforward, but you will be able to evaluate the situation once you are on the ground and have eyes on the truck. Testing Part of the task during Build Week will be to ensure the Food Fort is fully operational and to order and coordinate any necessary repairs before driving it into Playa. If we know about issues or broken equipment earlier (e.g. now) this is very helpful in giving us more time to have the issues addressed without the panicked rush of the impending Burn. It is not strictly necessary to test every item in the Food Fort. The items are listed by dependency and are in order from the most important to least important to test. By test we mean ensure that the equipment will power on / run once plugged in. Electricity: Requires hooking up the generator. The generator should be inside the Food Fort. To test: Lights and power working in the Food Fort Microwave Walk in fridge Freezer Ice machine (also requires water hooked up) The freezer and the ice machine are both highly liable to breakage and have a history of breaking down in the year between Burns and sometimes also on Playa. If all you can test and verify are these items, it will be a win. Propane: The Food Fort should have two propane tanks attached to it, of which at least one should have propane. It should be relatively straight forward to get the propane hooked up and turned on although it requires someone who knows how. Alejandro may remember from '24 Burn or ask for help from someone at Work Weekend. To test: Griddle Stove - burners and oven Water: This will be the most difficult utility to connect as it requires getting a hose up to the truck and hooked in. If possible, it's a very nice to have. Imagine the heroic stories you will tell if it works! To test: Ice maker (also requires electricity) Water system (sinks, etc.) Drainage, disposal and leaks Following testing: Log what was possible to hook in and achieve, what was tested, the results of testing and any repairs required. Resources You can find instructions for operating many appliances and food fort systems here as a first line of information . You will likely have questions and run into snags and need help from experienced Turtles. Even experienced Turtles don't know everything and they themselves may need extra help. When you need help, the following points of contact are yours. They are listed in first line of support first and then in escalation order: Alejandro - Previously Food Team Turtle and knows the boiler plate basic workings of the Food Fort Romain - Previously Food Team Turtle, 2x Turtle, may have additional knowledge but may be busy coordinating Reno Work Weekend to focus on Food lane fully Spacemaster (John) - Previously Food Team Turtle, knowledgeable in how things work, where things are, and alternative solutions to problems. Find him around the Tool Fort (which he is leading).  Joel (Jetpack) - knows pretty much every thing, bother him last when all other avenues have failed Also - Me! (Christophe) I'm available all weekend for you to reach out and will be monitoring Discord to the extent any activity is there. If you need to reach me my number is 415-269-1339. Don't get stuck, don't hesitate to reach out. Food Build Week Logistics Currently planned for: Arrival Date Airbnb Slot Confirmed? Food Fort Friday BRC Arrival Slot Confirmed? Notes Christophe Monday ✅ ✅ BennyB Monday ✅ ✅ SeanE Wednesday ✅ ✅ Will Monday ✅ ✅ Peter Monday ✅ ✅ Alex Willis Tuesday ✅ ❌ Matty Tuesday ✅ ❌ Dimitri Wednesday ✅ ❌ AlexS Friday ✅ ❌ NOT FOOD Alejandro Friday ✅ ❌ NOT FOOD 2024 Docs (imported from Notion) Some pages are only visible when logged in. Check that you are logged in to the Wiki for the full experience! Training Training Checking Propane Levels (refer to Method 1 from 1:10-2:57 min mark) Water Method Check (to be done after each meal): https://www.youtube.com/watch?v=Ukzl8mYFhmk&t=70s To check if it is empty (only if propane appears not to be working): https://www.youtube.com/watch?v=UAUXDvCqmfE General Food Safety DO NOT TOUCH THE FOOD! Do not use bare hand contact with ready-to-eat foods (or drinks / ice). Wear gloves or use tongs, spoons, spatulas, etc when portioning or preparing food. Examples of ready-to-eat foods include all cooked foods, breads, and raw fruits and vegetables that will not be cooked before being eaten. Wash hands before putting on gloves You must take off gloves before touching uncooked meat to avoid cross contamination. Also don’t reuse gloves Propane System Turning On Propane System - Before Every Meal Inside the trailer, confirm that all 16 propane valves and stove/griddle knobs are in the OFF position. Go outside to propane tanks. Check for any visual signs of damage to the tanks or hosing. (Tanks should be free of any rust and always painted white - painting them any other color can cause an explosion. Video here ) Turn on both propane tanks (turn knobs slowly, but all the way) Smell for any propane leaks around tanks and hoses. Ventilate trailer Open window in door and ceiling vent (these MUST be open prior to turning on propane inside trailer due to Carbon Monoxide from pilot lights and burners. Exhaust Fan MUST be on whenever Range, Oven or Griddle are on. Window and ceiling vents must be open when exhaust fan is on for air circulation and to prevent a vacuum from holding the door closed.) Turn on Hot Water Heater Under the sinks on the right, turn on the Red propane valve video . (Perpendicular to pipe is OFF, parallel with pipe is ON.) Turn on power to Hot Water Heater (power button on front. If no power, check circuit breaker) For troubleshooting Hot Water Heater see this video Turn on Stove / light pilot lights (right before first use) Turn on White Propane Valve to left of door Turn on Red Propane Valve that leads to Range/Stove IMMEDIATELY Light SIX Range Pilot Lights using this lighter Note that propane gas is coming out of the open pilot light spigots as soon as you open the valve, so if you don’t light the pilot light, you are just leaking propane gas into the trailer. Turn on Griddle / light pilot lights (right before first use) Turn on Red Propane Valve that leads to Griddle IMMEDIATELY Light FOUR Griddle Pilot Lights using this lighter Turning Off Propane System - After Every Meal Follow all **Turning On Propane System - Before Every Meal ** Instructions IN REVERSE Griddle Cleaning ** https://www.youtube.com/watch?v=7fXbyNAPeIc** ** https://www.youtube.com/watch?v=NaIF1VCNiRQ -includes steps 8-10 for seasoning (skip to 3:23)** While griddle is still hot (but not on): Turn off the thermostat and put on heat-resistant gloves. While griddle is hot, scrape surface clean of food debris and grease buildup. Apply about a cup of warm/room temp water (no cold water!) onto the surface of the griddle. Scrub the surface with a non-abrasive pad (we have orange padded sponges with a handle for this). Repeat steps 3 & 4 until there is no food residue, burnt-on bits, or rust spots. The griddle might still be browned or matte due to seasoning (don’t clean this seasoning off). If after cleaning it twice, there is still stuff on the griddle, do step 3 again with at most a tiny bit of the specified griddle cleaning soap (not bleach spray). Wipe down the entire surface with a wet and then a dry cloth. Remove and empty the grease tray. Wipe down the body of the griddle with a damp cloth. Seasoning a Griddle (The following steps only need to be done every once in a while - not a required step before each meal) Turn the griddle on and heat it up (~350°). Spread a thin layer of cooking oil onto the hot griddle surface, then wait 30 minutes. Wipe down the surface with a clean, dry cloth. 3 Compartment Sink A 3-compartment sink is a commercial standard for efficient and safe dishwashing. It conserves water by separating washing, rinsing, and sanitizing into three distinct basins. https://www.youtube.com/watch?v=6wq75tpxxcc Start of Shift Prep: Fill wash sink with hot water and dish soap, aim for 110F, 1/3 full. Fill rinse sink with some water (no soap) 2/3 full if not already filled Fill sanitize sink with room temp water (≄75F) 2/3 full if not already filled Add about a capful of bleach (1 tsp/gallon) to sanitize sink. Test sanitize sink with a bleach strip to verify that it has 50 - 200 PPM Chlorine Before Washing Scrape off all items before putting in the first sink and put it in a separate container. This will help keep the first sink cleaner, so you can use it longer before needing to change the water and detergent. Scraping really helps keep the water clean and helps prevent wasting water Wash Compartment Wash the item here until it has no visible contaminants This water can be very dirty before it needs to be replaced Rinse Compartment You just need to quickly dunk the item into the rinse compartment Sanitize Compartment Soak the item in the bleach bath for at least 10 seconds Anything that can’t be fully soaked using the bleach bath must instead be sprayed thoroughly with a bleach spray Put items on drying rack to dry. If you need the item promptly, you can also dry with a clean paper towel (not reusable towel). Shift Cleanup Drain the wash sink Only drain the rinse / sanitize sinks if the water is cloudy. If rinse sink is not drained, add a capful of chlorine bleach to it to prevent fouling Quickly rinse off any food residue from drained compartments Tips for saving water: Adjust water levels: If you don't have many dishes, you can adjust the water level in the rinse and sanitize sinks to save water or just use the bleach spray for sanitizing. Bleach spray Use this to clean all kitchen food surfaces at the beginning and end of the kitchen shift, as well as all surfaces where food will be served on. Dining team should have some to clean the surfaces on which the campers eat on. This is also to be used to clean any oversized items, or anything more difficult to sanitize (such as contaminated drink dispensers) Start of Shift Prep: Spray the sprayer labeled “Bleach Spray” on a test strip to test if the bleach spray solution has 50 - 200 PPM Chlorine If it doesn’t: dump the bottle of bleach spray Add bleach to container (1 tsp/gallon) Put sprayer back on and shake to mix the liquid Spray against the sink 3 times to prime, then test the bleach solution again Steps: Thoroughly spray the surface to clean and allow the solution to sit for at least 10 seconds There must be a thin sheet of bleach spray on the entire surface Wipe off spray with a clean paper towel (not reusable towel). Appendix For additional information, Nevada Dept of Health has a Burning Man specific food safety guide (not mandatory reading) 2018 Burning Man Food Service Guidance Document 2023 Feedback Insert your Feedback from 2023 below: Suggestion # Category Suggestion Description Name Additional Info Weekend 3 Food Fort Clearly printed instructions for cleaning the griddle Benny     7 Supplies Purchase and test out something that accurately measures propane levels Sean Bluetooth?   8 Food Fort Printed and visible instructions for turning propane on/off (not just inside the recipe book) Benny     9 Food & Meals Consider having 1-2 non propane meals early in the week to help conserve for later in the week (we ran out after Friday lunch) Benny Meal planning signup   11 Food & Meals We ran out of portable snacks by Friday (trail mix bags, granola & protein bars, etc.) Benny     12 Food & Meals We can get less deli meat Benny     13 Food & Meals Strategically choose some meats to be in the freezer the entire time so that we have a fresh backup supply Benny     14 Food & Meals Extra frozen fruit for the 2nd year in a row Benny     15 Food & Meals Bonanza lettuce needs to be consumed by Wednesday at the latest. Consider this when meal planning. Could consider a mid week bonanza order. We had way too much lettuce even if it hadn't gone bad. Benny     16 Food & Meals We had a lot of extra oranges and apples. Consider a pre-plan to give food away if ordering a similar amount. Benny     17 Food & Meals Better strategy for serving leftovers from meals so that it gets eaten. Maybe a mid week "all leftovers" and misc extra food meal. Benny     18 Food & Meals Breakfast type meals are popular - how can we incorporate more of that Benny     19 Food & Meals Plan with events team to ensure meals don't overlap with events. We should just make the events a little later in the night (i.e., 9-11 instead of 7-9) Benny     20 Food Fort Food fort being parked on a slight downhill angle may have led to water leaks near the circuit breaker. Consider this when parking Benny     21 Food Fort There may have been a cover to the food fort on the roof (check with Neptune who was troubleshooting). Make sure this is addressed ahead of going to Playa. Benny     22 Food Fort Oil was leaking on our way into Playa - make sure this is addressed as we will need to use the generator again before and during transport Sean Full replacement Pre-Trip 23 Food Fort Generator is welded on backwards? Consider reconfiguring Sean     25 Food Fort figure out how to minimize water overflow from tanks (via the overflow pipe) Sean Work with RV repair shop Pre-Trip 26 Food Fort there appeared to be a defect underneath the truck that was leaking water from underneath the sink area Sean Work with RV repair shop   27 Food Fort Potentially replace ice maker with model that doesn’t   Alternative is recycle into grey water tank.   28 Food Fort Will the water tanks be moved to inside the gayflower? Sean/Joel Thinking of ways to access to drinking water / eliminate outdoor sink   29   Storage solution on- and off-playa Benny     30           31         Food Team 2024 Timeline Page does not transfer from Notion, see page here https://www.notion.so/1cb2b0e3b0ef452482ed7baa50ab84e4?v=20881bc88b9443369b1506baf6ad1971&pvs=4 Â