2012 - September 22, Welcome Banquet

From ATS Wiki

  • Event Captains: Norman Cao (normandy@mit.edu), Staly Chin (stalyc@mit.edu), Jennie Zheng (jenniez@mit.edu), Eva Yeung (evayeung@mit.edu)
  • Time: Prep 10am-7pm, Dinner 7pm-11pm (allegedly?)
  • Location: MacGregor Dining Room

Contents

Description

This is our awesome ATS event!


Freshman Rep Election

Freshman Reps: Judy Chang, Dabin Choe

Food

Menu

Curry Chicken

  1. Curry Powder
  2. Potatoes Alot → depends on how filling you want it
  3. Chicken Meat (any) Almost equal to potatoes
  4. Onions
  5. Evaporated Milk 3-4 cans
  6. Corn Starch (Not needed with enough potatoes)
  7. Carrots (alot)
  8. Green Peppers
  9. Sugar (need 1 cup max)
  10. Maybe Coconut milk (???)
  11. Chicken Broth 3 cans

Dumplings (pork, vegetarian)

  1. LingLing Frozen potstickers

Vegetarian Mi Fen: (A LOT left over)

  1. 1/2 lb / 225 g soft tofu, cut into 2 inch / 5 cm by 1 inch / 2.5 cm rectangles
  2. Vegetable oil for frying
  3. 6 oz / 170 g korean vermicelli (or other noodles)
  4. 1 T sesame tempura oil or 1 T vegetable oil with 2 or 3 drops of sesame oil added
  5. 1 cup chinese cabbage, coarsely shredded
  6. 1 carrot, coarsely grated
  7. 4 green onions, green and white parts, chopped into 1 inch / 2.5 cm pieces
  8. 1 clove garlic, minced
  9. Salt and black pepper to taste
  10. 2 T soy sauce
  11. 1 t sugar
  12. 1/2 t vinegar

White Rice

Cao Fan (Pork Egg White Fried Rice):

  1. Rice
  2. Pork
  3. Eggs
  4. Scallions
  5. Oil
  6. Frozen vegetables (Shaw’s)

Beef and Broccoli:

  1. Beef
  2. Broccoli
  3. Soy Sauce
  4. Oil, Constarch, garlic, ginger, sugar ⇒ Marinating Stuffs
  5. Bok Choy and Mushrooms
  6. 6 bags of bok choy
  7. 2 heads garlic
  8. ginger
  9. 1 large bag shiitake mushrooms

Green Beans and Oyster Sauce - A LOT left over

  1. Green beans
  2. Oyster Sauce/Soy Sauce/suga
  3. Garlic and Sesame

Ma Po Tofu ( http://www.seriouseats.com/recipes/2011/07/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe.html ):

  1. 2 tablespoons Sichuan peppercorns, divided (see note)
  2. 1/4 cup vegetable oil
  3. 1 teaspoon cornstarch
  4. 2 teaspoons cold water
  5. 1 1/2 pounds medium to firm silken tofu, cut into 1/2-inch cubes
  6. 1/4 pound ground beef
  7. 3 garlic cloves grated on a microplane grater
  8. 1 tablespoon fresh ginger grated on a microplane grater
  9. 2 tablespoons fermented chili bean paste (see note)
  10. 2 tablespoons Xiaoxing wine
  11. 1 tablespoon dark soy sauce
  12. 1/4 cup low-sodium chicken stock
  13. 1/4 cup roasted chili oil (see note)
  14. 1/4 cup finely sliced scallion greens
  15. Yield of 4 servings. Need to scale


Nian Gao ( http://belachan2.blogspot.com/2006/02/baked-nian-gao.html ):

  1. add 1tsp baking powder to each batch
  2. Rice Flour

Tapioca:

  1. Tapioca
  2. Taro
  3. Coconut Milk

Drinks:

  1. Aloe - 5 bottles
  2. Soda from Lobby 10
  3. Drinks from McCormick

Shopping List:

Meat:

  1. 6lbs beef
  2. 5lbs pork
  3. 5lbs chicken
  4. 3 dozen eggs

Veggies:

  1. 9 cloves of broccoli
  2. 6 large bags of green beans
  3. 5 lbs of potatos
  4. 6 bags of bok choy
  5. 2 packs of garlic
  6. 5 cloves of ginger
  7. 1 large bag shiitake mushrooms
  8. 15 scallion stalks
  9. 10 boxes of Noodles
  10. 5 bags of vermicelli
  11. 5 cabbages (napa or regular)
  12. 5 lb carrots
  13. 1 bag onions
  14. 3 packs dry tofu
  15. 1 bottle of Cooking Oil
  16. 4 cans of evaporated milk
  17. 4oz of strong curry powder
  18. 50lb Rice bag
  19. Brown Sugar/ chinese candy slabs

Drinks:

  1. 5 bottles of Aloe

Materials

LANTERNNNNNNNNS- They add a TON to the atmosphere of MacGregor Dining or wherever you decide to hold it. See photos in picasa for placing!

Should probably play some music next time, though not entirely necessarily given the noise level.

Other Notes

Prep went well this year! Just make sure all stuff that's to be cooked is in place at the beginning, and remember to parallelize. We actually didn't need extra volunteers around the afternoon until setup time. However, during setup time, you definitely need a lot of people since you need to setup remotely and finalize all the cooking.

We originally planned to have icebreakers and place exec strategically on each table to facilitate them. However, most of the time was spent having people get food. Ideas included Telephone Pictionary.

Make SURE the number of chairs is at least 90 and are easily accessible. We had to lift many chairs over large groups of people to get them to the other side of the hall.

Also, having more servers for rationing food is nice.