Catering Groups, Sec. 64

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.

In an unusual twist, your six-course meal will be breakfast-themed. Therefore, each course should draw inspiration from traditional breakfast dishes. Obviously, breakfast changes some of the courses, so perhaps soup may become oatmeal and main may become eggs, and so on. Be creative!

Appetizer (Th 11.12)
Gifford, Ronald
Corona, Rebeca
Garza, Daniela
Li, Wen
Kernahan, Kristopher

Salad (Th 11.19)
Moyles, Kyle
Chuyanov, Nikita
Burd, Stephanie
Vidal, Juan
Jameson, Elliot

Soup (Tu 11.24)
Logan, Austin
Gavarrete, Natally
Coddington, Nicole
Brown, Vivian
Pfitzer, Isaiah M.

Main (Th 12.3)
Bridges, David
Bui, Dieuthy
De Luna, Jessica
Burlini, Christina
Beville, Brandon
Wingate, Alex

Cheese (Th 12.10)
Aranda, Elizabeth
Nguyen, Truong Quoc Thanh
Greer, Desiree
Hastings, Adam
Campusano, Nicolas

Dessert (Tu 12.15)
Pourfathi, Naida
Sanders, Kaitlyn
Castellanos, Lindsay
Nguyen, Vinh
Farias, Daniel