Catering Groups, Sec. 62

Here are the catering group assignments for the final six weeks of class. Again, you and your partners will create one course of a six-course meal.

Guidelines:

• Meals must be at least 75% homemade, 25% store-bought
• Courses must be enough to feed 20-25 people
• Not all partners must cook, but all partners must contribute equally
• You must submit a recipe for your meal (these will be compiled on our website at semester's end)
• Please do not feel the need to spend a lot of money. This will be more challenging for some groups than others, so instead, think of creative ways to keep costs to a minimum.

Last but not least, your six-course meal will be Latin American-themed. Therefore, each course should draw inspiration from traditional or contemporary Latin American dishes. This is a broad theme, encompassing countries as diverse as Mexico, Brazil, Cuba, and Panama, with culinary influences ranging from Spanish to African to French to indigenous. With such variety, there's no excuse not to be creative and bold in your course selections.

Appetizer (Th 11.12)
Eric Alvarado
Giang Dang
Greg Evans
Elise Malech
Michael Corley
Andrew Fausak

Salad (Th 11.19)
Eric Doolin
Krista Field
Jennifer Baptisit
Nicole Koch

Soup (Tu 11.24)
Heriberto Carrillo
Jason Cowart
Eric Pagendarm
Mitchell Ethridge
Katie Galas
Brian Campbell

Main (Th 12.3)
Carlos Estrada
Matthew Orsolini
Arjun Prabhakar
Melody Sheppard
Brian Stuart
Ashley O'Connor-Mccuiston

Cheese (Th 12.10)
Claudio Silva
Gabriela Solis
Tyler Wells
Jessica Pederson
Celso Matos

Dessert (Tu 12.15)
Bronson Herrera
Benjamin Powell
Matthew Baca
Jason Yuen
Ann Yuson
Jeremy Davies