St. Patricks day Leftovers

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Dear Worthy Brothers -
I have attached a word document outlining what it takes to feed 100 people for our St. Patrick's Dinner. I initially purchased for 100 people showing up, since there was always a chance for a few last-minute arrivals to wanting to buy a ticket.  As it was, somewhere around only 80 people showed up, while 96 tickets were sold.  Had all 100 showed up, I'm fairly certain we would have still had enough food for all with the revised amounts shown in the attached document.

The one area where I overbought by a lot was the condiments.  We still have a significant amount of horseradish, horseradish sauce, and yellow mustard that is not opened. These are for sale, and I will bring them to the next member meeting.  If they are not purchased, we can donate them to the food bank - the unopened horseradish needs refrigeration.

I reviewed the actual amounts of food that were purchased versus the amount of food that was not eaten after second helpings and taken home and adjusted the amounts needed slightly downward. I had purchased 5 more pounds of corned beef, 3 pounds more of potatoes, and 3 pounds more of baby carrots and one more head of cabbage than is shown on the revised chart.  It is important to note we used flat cut corned beef, which has less shrinkage during cooking, versus point cut.  With point cut you will lose another 10 to 15% of mass during cooking, since it is a much fattier piece of meat.  

I want to specially thank Logan Turnpike Mill for furnishing the Irish American Soda Bread, but should the time ever arise that they are not able to donate 10 to 12 loaves, I have supplied a link for a very good alternate recipe I have made.  Please note that you would need to bake the loaves at least a day prior to the event, since you are looking at about 12 hours of baking and prep time total, if you only have one cast iron skillet available.  You might be able to substitute pie tin dishes for the skillet, but I have not tried this, so I'm not certain of the results.  Pie tins are typically 9 or 10 inches.

Fraternally,
Rick Graff

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