2012 - April 9, Strait to Taiwan
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Event Captains
2012
- Food (Emily and Stephanie) decided on food items, made shopping list, organized cooking prior to event, oversaw cooking during event
- Logistics and Volunteers (Kim Toy and Kevin Hu) contacted necessary offices to reserve space, Tim the Beaver, techcash machines, dining; sent out volunteers signup
- Decorations (Catherine Fan) in charge of drinks, oversaw the making of additional signs
Event Description
This is our annual event for which we bring MIT a taste of Taiwan by transforming the first floor of Stata into a Taiwan day market. Running from 10am until sell-out, Strait to Taiwan attracts hundreds of students, staff, and faculty.
In an effort to enhance the cultural experience, we tried to incorporate more authentic Taiwanese street foods and also added a couple traditional games.
We also sold pastries and care packages in Lobby 10, Wed-Fri.
2011 Shopping List
Potstickers
- 9 bags (~60 each) Ling Ling potstickers from Costco
- Comments: one steamboat did not work, but we used the new electric skillet and the other steamboat
- Amount: about right
- 3 per ticket
Chicken Kabobs
- 6 packs (5 pieces in each pouch, 6 pouches each) chicken thighs
- Marinade: ~1/2 bottle Kikkoman soy sauce (from Costco), rice wine, sugar, sesame oil, 1 bag (5 heads) garlic, ginger
- Comments: chicken took a LONG time to cut (in the end we had 4 froshlings cutting at the same time and it still took forever). To prevent a mess in the fridge, we lined the bottoms with trash bags and used cardboard inserts. During cooking, used half sized chafing dishes to cover, which reduced splattering and helped the chicken cook faster.
- Amount: we filled 4 chafing dishes with skewered chicken, just about enough
- 1 per ticket (12-2pm) or 3 for 2 tickets
Soy Eggs
- 10 dozen eggs
- ~1/2 really big bottle of soy sauce (from chinatown)
- 2 boxes of tea egg seasoning
- 20 bags black tea
- 1-2 cups sugar
- Comments: stored eggs in bags
- Amount: just about right
- 1 per ticket
Vegetarian Mi Fen (米粉)
- 12 large bags of mi fen
- 1.5 large bags of shiitake mushrooms
- 10 large carrots
- 12 packs of dou gan
- 8 large onions
- Kikkoman soy sauce, white pepper, salt, sesame oil
- Comments: TIME CONSUMING. Had 2 pans going at once, but totally devastated the stove top. Cooked all the toppings before adding to batches of mi fen. Had to taste test each batch (hehe Kim), noodles got wetter after cooling
- Amount: had like 4 bags left over
- 1 bowl per ticket
Scallion Pancakes
- 20*3 = 60 cups flour
- oil, salt
- 30 bunches scallions
- Comments: time intensive
- Amount: Only 1 griddle going, seemed to take very long to brown and always a very long line. This booth was right next to the ticket counter, so maybe put it farther away next time?
- 1 per ticket
Fried Shrimp Wontons
- 10 packs square wonton wrappers
- 10 lbs ground pork
- 6 pounds shrimp
- 10 scallions
- 3 heads garlic, ginger
- 15 T. soy sauce, 1/2 cup sugar, 10 t. salt, 5 T. sesame oil, 5 T. rice wine
- Comments: when layering for freezing, wontons stuck together. Oil got very dark by the end. Disposed of oil in McCormick oil bucket on the side of the building.
- Amount: 2 extra packs of wrappers, around enough wontons
- 3 per ticket
Pork Rice
- 12 half sized chafing dishes white rice
- 20 pounds ground pork
- 21 oz 油蔥酥
- 1.5 bags rock sugar
- 1 bottle Kikkoman soy sauce (from Costco)
- 5 spice powder, white pepper
- Comments: Used hot plate to get the sauce started, then moved to slow cooker to serve, call ahead for that much meat?
- Amount: 2 dishes of leftover rice, just about right amount of pork sauce
- 1 bowl (2/3 full) per ticket
Almond Tofu
- 10 boxes (6 cups each) almond tofu mix (3 chafing dishes)
- 5 giant cans of fruit from Costco (shared with shaved ice)
- Amount: about enough almond tofu (could have used a little more and split into 4 chafing dishes to make smaller cubes), 2 extra cans of fruit
- 1 bowl (2/3 full) per ticket
Shaved Ice
- Ice
- 9 (14 oz) cans coconut gel
- 7 (14 oz) cans condensed milk
- 9 (18 oz) cans red bean paste
- 12 (19 oz) cans aiyu jelly
- 12 (19 oz) cans grass jelly
- 5 giant cans Costco fruit (shared with almond tofu)
- Amount: too many toppings
- 1 bowl per ticket
Drinks
- 24 juice boxes of chrysanthemum tea
- 24 juice boxes of soy milk
- 24 cans of apple sidra
- 4 bottles of aloe
- 3 bottles of green tea
- Comments: too many drinks since we also had soda from games
- Amount: Just about enough green tea, not enough of everything else. Could have bought twice as much of aloe, apple sidra, soy milk, and something else that came in little boxes.
- 1 cup/box/can per ticket
Non-food stuff
- 1000 each of forks and spoons
- 1000 (12 oz) cups
- lots of little plates
- lots of bowls
- 5 glue sticks
- 1 tri fold poster
- we always have an abundance of napkins...
Attendance
Tickets Sold 2011
- Potstickers + Spring rolls: 310
- Scallion pancakes: 136
- Kabobs: 305
- Shaved Ice: 98
- Drinks: 154
- Sponge Cake/Almond Tofu: 96
- Pork/Fried Rice: 111
- Soy eggs: 73
Pretty much sold out of everything by 3:00 pm, Potstickers last to sell out (because of long wait)
Notes
Contacts
- CAC Stata: Lianne Scott (email)
- Campus Dining: Michael Myers (email)
- anyone we forgot that Kim talked to
Food ' Food Prep '
- We had a shortage of cutting boards more than anything else. Next year, ask people to bring some or buy some with pub money.
- Stephanie was very organized about scheduling food prep (see googledoc)
- We had different designated tables: clean, dirty, meat, and veggie prep. This helped keep the sink more clear and reduced the risk of cross-contamination, so I think this is worth keeping.
- Used kitchen in the clouds refrigerator/freezer
' Day Of '
- Had to drive around and buy/collect ice because the Forbes Cafe people were being stupid... we should get a better guarantee from Michael Myers next year.
- Used instruction cards taped to each booth with ingredients and cooking procedures. When asked, tell people to read the card! :D
- Taped ticket bags to the back of the tables as well as trash bags.
Logistics
- Start preparing with event captains at least 1 month in advance.
- Exec meets at 6AM, car arrives ~6:50AM (reserve for ??? hours), send most of exec to Stata by walking to meet up with the car to help unload.
- We always inevitably forget things at McCormick. Maybe next year, keep the car for longer so we can drive back and forth? Or coordinate with Tim the Beaver pick up.
Volunteers
- People are flaky... >:(
Non-food
- We couldn't find the large foam core boards so we bought a tri-fold poster (from Michael's), but those signs are much smaller than the old signs.
