Friday Night Crackerbarrel for 150-200 people will feature Sausage Balls as well as a fine deli tray of Summer Sausage, Cheese, Hot Peppers, and Crackers.
Staff Breakfast on Saturday morning will be Breakfast Burritos and Oatmeal.
Staff Lunch will feature Dublin Coddle, Soda Bread, and Bread & Butter Pudding.
The Feast will have four entrees, three sides, and three desserts.
Beef Brisket cooked low and slow in the ol' smoker, with BBQ sauce on the side.
Alligator Gumbo made from scratch, over white rice.
Saarländer Eintopf (a pork and kraut dish).
Spatchcocked Turkey.
Christmas Hash (an apple-potato hash with rosemary and fennel).
Macaroni & Cheese.
Italian Salad.
Granola Bars made from scratch.
Phred's Glop (a concoction of jello, fruit, cheese, whipped topping, etc.)
Winter Cabin (a show-stopper featuring a layer of cake, a layer of ice cream, a trifle-filled attic, covered in meringue and baked, with gingerbread sides.
Saturday night crackerbarrel is leftovers. Sunday morning breakfast for the few staff remaining is called scrounge-fer-it.
