Winter Rendezvous Menu
Friday Night Crackerbarrel (150-200 to feed)
Summer Sausage, Cheese, Hot Peppers, Crackers
Saturday Morning Staff Menu (75 to feed)
Egg in a hole
Saturday Staff Lunch (75 to feed)
Bread & Butter Pudding
Saturday Night Feast (400 to feed)
Spatchcocked Turkey & Roasted Veggies
Fried Crappie & Hush puppies
Macaroni & Cheese
Texas Pinto Beans & Cornbread
If you're counting, that's five main courses, three sides and two desserts for the feast. Plus, some of the crazier people may bring stuff to share, like beaver or 'possum or something. But that's on them.
The point of having ten dishes for the feast is to provide campers with the opportunity to taste new things. Portions for the five main dishes will be correspondingly small: a tasting menu, so to speak. Sides will be very generous, and desserts copious but light.
The staff lunch is not only served in the dining hall, but delivered to those staff who can't get away from their stations. They'll be spending the entire day out in the cold of a Hoosier January, so they need hearty food that will warm them immediately, and also stoke their inner furnaces for the rest of the afternoon.