If you have a favorite Lasagna recipe and the refrigerator/freezer space to make ahead, you're hired! I generally make my Lasagnas a week ahead, in full-sized restaurant pans, and freeze them without the cheese topping. The white Lasagnas have to be made on-site, from pre-cooked chicken. The only rules for making lasagnas are 1) everything has to be from scratch, and 2) you have to disclose the ingredients.
The race reimburses for ingredients - take pictures of your receipts and add up a simple invoice and you can be reimbursed as soon as race day.
Most people make at least one large dessert - the surprise winner in the dessert contest has always been the old Bordon Condensed Milk Magic Cookie bars. The runners grab them by the handful to stuff in their packs for "last mile" energy, so there's no such thing as too many of those, and ANYONE can make up Magic Cookie Bars. Ideally we have a full table of cobblers, cakes, and other desserts to go with big tubs of ice cream.
https://www.allrecipes.com/recipe/63959/magic-cookie-bars-from-eagle-brand/
More people than we actually need for prepping dinner is good because between 5-5:30 we have to get it all out on the tables for buffet-style service, and be ready to replace dishes as they are consumed. It's also ideal to have extra hands to continuously clean and to prep/organize for breakfast, which has to start active cooking at 2am the next morning.
We LOVE brave souls who are willing to get up at 2am and help with breakfast! Generally I turn up at @1:45, start the small coffee-maker with premium coffee, and crank up the tunes ... it's a rush, and it goes FAST as the race starts at 5am. We serve a full breakfast of pancakes, eggs, hash browns, bacon, sausage, quick breads and fruit salad. It's a crazy midnight race and we generally get 40-50 people for breakfast, who start trickling in @3am. If you want to help with breakfast and go watch the race start, you can easily do that.
An easy make-ahead contribution for breakfast are quick breads - after the meals are over, all the left-overs go back to the Beaver Valley Lodge kitchen to be consumed by the event staff over the next 36 hours, and quick breads and coffee are very popular.
The kitchen food worksheet and schedule from 2024 are downloadable which should answer further questions.
If any of that sounds like fun to you, email jeanannhon@msn.com with your general kitchen skill level and what you'd like to do!
Thanks! - JeanAnn & Debra (the oldest of hands)