Booyah Vegetable Preparation
Coordinator

Coordinator: Cristina Heindel

Volunteers: 

Work with Volunteer coordinator to get volunteers, announce at weekend masses, weekday masses, and bulletin

Orders: 

Booyah (Chicken) base from Greenville Bulk Foods

Quantities of Veggies to have on hand for Friday Morning

Carrots – 250lbs
Onions – 250lbs
Potatoes – 250lbs
Cabbage – 10-12 heads
Celery – 3 cases
**need 40-1 gal buckets cut veggies for booyah recipe. 

Notes 

List the “veggie needed” in the bulletin 2 months prior to Oktoberfest.  The bulletin coordinator has the verbiage for these post and will post them every week until the event.  

To order Veggies, Call Kara, Produce Manager, Little Chute Piggly Wiggly, 920-766-6090.  Orders must be placed 1-2 weeks before. These items can be charged on the Holy Cross House Charge at the Piggly Wiggly.  All items ordered with Kara must be picked up.  

Individuals will be calling regarding their donation.  Take down their name, address, phone number and quantity of the item they are donating.  A thank you card will be sent by Vegetable Coordinator after the event.  

All donated vegetables must be dropped off by the Thursday night prior to Oktoberfest.  If they are dropping before that date, they must coordinated a time with the contact.  

If school is in session, contact KCSS Principal 1-2 weeks prior to event to see if students would be able to volunteer for an hour.  They can assist with garbage, box break down and serving coffee. 

Jean VanDenLangenberg orders the donuts, sandwiches and coffee for the Friday volunteers.  

Set up – Thursday Night 

The set up coordinator will set up tables for the vegetable cutting in the cafeteria.  Have them set up the first four rows closest to the kitchen and cover them with the white paper.  Have enough Coordinators for the volunteers to sit if needed.  Place veggies on tables.  Have 5gal buckets filled with 1/3 water for the Carrots and Onions.  1gal empty buckets staggered on each table for the cut vegetables. 

Potato Cutting Area:  By the kitchen entrance, place one 8ft table perpendicular to the door, cover this table with white paper.  Nearby this table, tape some of this white paper to the floor.  Have 3-5gal filled with 1/3 full of water placed on the white paper.  

Make sure all buckets and jars are washed.

Veggie Cutting Day – Friday
Volunteers start showing up at 7:30am.
All cut potatoes and carrots go into the kitchen to be cooked by booyah staff. 
All cut onions, cabbage and celery will be placed in 1gal containers ( they will not be cooked until Saturday).  Each item will be counted by booyah staff. 
Once the vegetables are cut, then the volunteers assist with prepping the chicken meat for the Booyah.  All chicken will be placed in 1gal containers to be counted by booyah staff.
After the potatoes and carrots are cooked and cooled, they will be placed in 1gal containers to be counted by booyah staff.
All tables must be cleaned and the floor swept. 
Run all buckets through the dishwasher to be used by booyah staff.
Empty all garbage.  

Commitment: 

5 hours 6 weeks before Oktoberfest organizing vegetable donations and purchases. 4 hours purchasing vegetables. 10 hours Friday before Oktoberfest.