Once again Cervesa de Mayo is soon approaching. This event promises to be better than last year! It will be held May 4, 2013 (Saturday) and this is a calling to all you brewers and volunteers to sign up! we had 250 people last year so take that into account if you are brewing and/or making salsa...
We will be looking for salsa makers! So if you think your salsa rocks..sign up!
Here is the beer sign-up sheet..it self explanitory. Please be accurate as the menu will be copied off this list.
There is no general theme for the beer style..brew what you want...
Beer Sign Up LINK:
https://docs.google.com/spreadsheet/ccc?key=0Agmry5uWi_3WdDZYR0x0V2NsSkVDU0FTOXV1ZUtRUHc&usp=sharing
Volunteer Sign Up LINK:
https://docs.google.com/spreadsheet/ccc?key=0Agmry5uWi_3WdGJ6VjlGaWVxNmVpeW1QZ1VDeFlNX3c&usp=sharing
Food (Tacos, Tamales, Salsa, Guac) Sign Up LINK:
https://docs.google.com/spreadsheet/ccc?key=0Agmry5uWi_3WdElNZmpTUUJKYkpFRU1kMlg1YjhXUlE&usp=sharing
MENU:
Tacos
Tamales
Beans
Rice
Salsa w/chips
I would like to be proactive and volunteer to make a meat/dairy free food option. We might have guests who are vegan or vegitarian... and I want drunk munchies as well.
- Fresh
http://brewcamp.com
I can view but can't edit, Ed.
All the spreadsheets are still locked from public editing.
Hmmm... try refreshing your browser...I opened shared them to anyone public...should be wide open...but I iwill check again....
EDIT: ok I fixed it so it can be editted..try now...
last year we had meatless tamales and I believe beans and rice for tacos...but if you want tofu or some other filler let me know...we will have chips and salsa as well...and if anyone wants to do guac...they can...
Right on. I might just make a large foil pan of vegan tamales or something like that. I appreciate you being accomodating.
- Fresh
http://brewcamp.com
For rice, we can use the ovens to bake it. It will turn out perfect and is a great way to stage rice properly without it going bad/dry.
C
Last year we outsourced the beans, rice, and tamales...it is just easier that way...we buy the meat for the tacos and grill it up onsite...
Ed, I totally agree with your menu outline, but easy isn't the point, the point is to get crafty and showcase the talents of the club, which includes food.
The menu last year was too standard. Sure, you can make arguements for authenticity, and that Mexican food is essentially simple, but that is just not CHAOS. We should let club members come up with interesting takes on the old standards.
I think Stout & Chili Night proved we have amazing cooks that can outperform a lot of chefs we would have to hire or trade services for, and it was a lot of fun to get together and cook at the Brewhouse, didn't even get in the way of set up.
What we need to do better is coordinate the purchase of ingredients. Having the cooks run off and source their own stuff inflated the budget.
I'll check with Evan to see if he is willing to coordinate the food purchasing again.
ed, I also would vouch for allowing people to spruce things up a bit, but only from the perspective that a lot of members are getting interested in helping out. I don't think there was nearly as much interest in stout night last year and so this year we had a lot more variety and volume.
i make a mean salsa if i do say so myself
...igz...
I propose smoking the taco meat...
I can fire up the smoker, I did a metric fuck-ton of pork for Harvest....
Just give me a heads up as I'm a little low on some types of wood and I'll need to get more.
Oh... my... god. Why haven't we done this? http://thechive.com/2013/09/17/guys-rig-up-buddies-plumbing-with-beer-wh...
I think you need to step it up and do an imperial fuckton of meat for this
If he's going to do an "Imperial Fuckton" I believe he needs an Imperial Smoker :)
Conrad, does that bad-ass grill belong to you?!
Photoshop :)=20
I have a weber bullet in storage doing nothing but collecting dust. I've =
offered it before, if we need additional smoking capacity I just need =
help getting it out of storage.
C
Conrad,
You have a WSM sitting in storage? SHAME ON YOU!!! All that happy little guy wants to do is cook some tasty, tender BBQ and you're denying him his birthright. FREE the WSM!!
-Adam
So here what I was thinking, we can get the taco meats pre-cut up from cermak market. The meat can be plain or spiced by cermak. I say we go plain and come up with some awesome marinades then smoke that stuff...
Then there is this bit of awesome from Arizona;
http://www.everydaysouthwest.com/uncategorized/bacon-wrapped-sonoran-hot...
The most I've ever done on my smoker was 75 lbs, but it wasn't full so I'm guessing I could do more. I just need to plan ahead because it takes all day.
Oh... my... god. Why haven't we done this? http://thechive.com/2013/09/17/guys-rig-up-buddies-plumbing-with-beer-wh...
I would recommend not cooking all of our meats in a smoker. As much as I love some good bbq, there are certain types of meat that low and slow doesn't work the best for.
If I could I would! No Balcony or place to put it. Offered to CHAOS =
before to borrow so it gets some use but was advised against it. Would =
be happy to lend it for events if well taken care of/cleaned. I've done =
upwards of 30 lbs of shoulder on it. Nothing compared to Lucas's, but we =
could also use it for cold smoking too.
C
I like the food ideas, also agree we shouldn't smoke everything.
As I mentioned, it's harder to track the budget with a bunch of different cooks in the kitchen. I believe food cost last Stout & Chili Night was $500. Last Cerveza came out to $750, this year we should shoot for closer to $500.
We should address this at the next club meeting and figure out a way to structure the planning spreadsheet to track cost of ingredients.
Check the membership thread for budgets.
Sent from my mobile device.
On Feb 20, 2013, at 13:07, "CHAOS Brew Club" <reply+566befaa7ee22404bfcc2d48=
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> StevenLane commented on the post "Cerveza de Mayo Menu Info- Beers, and
> Volunteers"
> --------------------
> I like the food ideas, also agree we shouldn't smoke everything.
> As I mentioned, it's harder to track the budget with a bunch of different
> cooks in the kitchen. I believe food cost last Stout & Chili Night was $50=
0.
> Last Cerveza came out to $750, this year we should shoot for closer to $50=
0.
> We should address this at the next club meeting and figure out a way to
> structure the planning spreadsheet to track cost of ingredients.
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Hey Steve,
The reason Cinco was $750 was because we over purchased food...too much rice, beans, and some extra tamales...if we purchased what we needed it would of been much closer to $500, if not less...
Going forward it looks like you have already planned out the event and have a vision of what it is suppose to be. I wish you all the luck and if you need any help from me let me know...
Cheers....
I'm not sure exactly what this is replying to. As far as I can tell all steven did was suggest that we allow interested club members make food for the event and also make budgeting recommendations which I think we all need to think more critically about. After overseeing Stout Fest I was a little surprised about how much money was spent this year. Things could have been more tightly budgeted. Most of the things that made it better than last years event (tents and heaters) were free donations. We had a little spending problem with food this year. In any case, despite the fact that stephen is on the events committee (which is why he's making so many recommendations) I'd rather see both of us back out of planning the event rather than you.
Ed,
I have no interest in directing the party. I'd like to point out that I have put in well over a hundred work hours into all the parties we have thrown, and not one of them was my idea. I'm simply looking to make sure we look as good as possible, utilize our talent, and maximize our fundraising potential.
I imagine Daniel and Iggi have also found my backseat driving annoying at times, but I know they both realize I embraced their concept and vision and only worked to make it better. The board has agreed that I should act on the club's behalf and oversee the parties.
However, I realize I should have talked to you in person before critiquing last year's party and questioning the budget online. If we had discussed this over a couple beers first, you would know that I think last year's event was awesome, and I think your concept and vision is solid, and Acustico is the best band we have ever hired.
There is no way in hell I can lead the event and still do all the design and marketing. Considering you spawned the event, i say you should continue to lead it, or someone else is going to have to step up.
Sorry I went about it wrong, but everything I have addressed is worth discussing.
I am also looking forward to having Acustico back, although I, unlike Steven, am not a friend to reggae :)
I think there needs to be a meeting specifically for the event...Event kickoff meeting where the purpose of, name selection (if need be), and how the food, entertainment, marketing get handeled and as well as, if any numbers need to be crunched...and a roadmap/budget set forth. Members that have voting authority and directly related to events need to be present, and any members that want to participate beyond supplying beer be present...not everything has to be solidfied...but a majority of, direction, and assigments should be set...
as for food, if someone wants to make it...then by all means...but we need to select some catagories ...we know tacos are one...Honestly this is more of latin festival than mexican so I say anything with latin theme should be open...that means puerto rican, cuban, central america, etc...likewise the band is the same way...not just reggae, but they play all latin music...
i would like to set up the meeting next week...some evening for a round table...
That sounds like exactly what we need, count me in. Considering our monthly meetings have to cover such a wide variety of topics, we should have a kick off meeting for each season's party.
I dig the idea of covering Caribbean and Central American latin influences, which does strengthen the argument for the band as the music supports the food and beer thematically.
I didn't mean to compare the food budgets earlier suggesting one event was more successful than the other, it was just a way of identifying a target zone and get people thinking about costs. I think we can structure the Google spreadsheet to estimate and track costs.
The Brewhouse is internet challenged. Where should we meet?
I was thinking the club...because the amount of people...not sure why we would need the internet...i got it on my phone though...
scheduled reasonably in advance, i can and would like to be a part of the meeting. internet isnt entirely necessary, but if so, and or meeting number is small enough, we could meet up in my (and by then, Daniel's) kitchen.
...igz...
I would prefer the Brewhouse. My thought on internet is we could capture our notes on this site and start setting up a volunteer spreadsheet. If we're talking about roles, schedules, and process, we might as well capture that info and get it online so it can be shared and tweaked.
I sense it's going to be hard to discuss scheduling a meeting time. We should create a Doodle Poll (http://www.doodle.com). Everyone marks their available time over a week or two, and then you schedule the meeting at a time slot everyone agrees to.
Ed, how does that sound?
You can start a poll yourself, or I could do it. You just need everyones email address.
Thanks Steve!
Here is the POLL - EVENT KICKOFF MEETING - it will go to saturday....
TO EVERYONE INTERESTED...
Please select the best time that works for you if you want to attend kick off meeting...majority rules...
http://www.doodle.com/969nvns64qvfpbqx
I will be out of town Thursday, Friday, Saturday next week...Thats why I picked Monday, Tues, Wed...
can it be later than next week?
...igz...
I selected Mon or Tue cause I have a mandatory volunteer meeting for Chiditarod Wed night.
We could stretch the poll through the week of Mar 4-10.
Sun Mar 3 is the club meeting, we could meet an hour or two before hand.
I put Monday or Tuesday only because I am out of town until the 2nd
The emperor is not as forgiving as i am
When ya cats get herded let me know, I'm easy on any date ;P
march 3 suddenly opened up for me
...igz...
Lets just do it before the regular meeting...then info can be shared during the regular meeting...5pm? March 3?
Works for me.
Going to be working up til 6, I can try and switch with someone to get off at 5, but even then I won't be there til 5:30. hopefully see you all then.
I'm gonna have to cancel and reschedule... I won't make it back from Michiga=
n in time...
Sent from my iPhone
Reschedule - Would like to schedule this for next Sunday, March 10th...3pm.... Does that work?
This Sunday sounds good to me, let's get to it.
I'm In!
Sunday it is!
i should be good. brew house still?
...igz...
i should be good. brew house still?
...igz...
yes at the brewhouse
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