2011 - April 20, Strait to Taiwan
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Event Captains
2011
- Food: Emily and Cynthia: decided on food items, made shopping list, organized cooking prior to event, oversaw cooking during event
- Logistics: Stephanie Ku and Juliann
- Nonfood: Peter: in charge of drinks, oversaw the making of additional signs
- Volunteers: Qian: sent out volunteer emails and exec doodle, made schedule for volunteers, made angry phone calls to make people come and volunteer
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.
Although in the past, we had had crafts and performances, this year we decided to focus only on the food aspect of the day market for logistical and time reasons. Exec and volunteers prepare food in the couple days before the event and cook these delicious homemade (mostly) snacks on site in Stata for the passerby to purchase with tickets.
We also have pastry sales (last one of the year) in Lobby 10 from Wednesday through Friday the week before the event to advertise about Strait to Taiwan.
2011 Shopping List
Potstickers
- 8 bags (~60 each) Ling Ling potstickers from Costco
- Issues: due to constraints with power, we could only have 1 cooking appliance going at one time. This created a huge line for potstickers since they also take some time to cook
- Amount: about right
- 3 per ticket
Sizzling 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, 1 pack ginger, 5 spice powder, white pepper
- Issues: chicken took a long time to cut and skewer, marinade leaked out of chafing dishes when we stacked them in the fridge, oil tended to splatter and accumulate on tables during the event
- Amount: we filled 3 chafing dishes but did not use 1 pack because we did not have time to cut it
- 1 per ticket or 3 for 2 tickets (at beginning only)
Soy Eggs
- 10 dozen eggs
- ~1/2 really big bottle of soy sauce (from chinatown)
- 1 handful of star anise
- 20 bags oolong tea (should have used black/red...)
- 1-2 cups sugar
- Issues: although we initially had them cooking in 2 large pots, we combined them into 1 pot for ease of storage. However, when we tried to stir the eggs later, some of them... suffered
- Amount: just about right, ~5 eggs left over
- 1 per ticket
Spring Rolls
- 325 (13 packs of 25) 8x8 spring roll wrappers
- 6 lbs ground pork + soy sauce + salt
- 2 very large cabbages
- 9 large carrots
- 1/2 large pack shiitake mushrooms
- 13 bunches fen3 ci1
- flour + water slurry (for sealing)
- Issues: time intensive
- Amount: 3 extra carrots, could have made about 75+ more
- 2 per ticket (felt like it was almost too good of a deal... maybe adjust size or charge 3 for $2? =/)
Scallion Pancakes
- 45 cups flour
- oil, salt
- 21 bunches scallions
- Issues: time intensive
- Amount: could have made 50+ more, remember to get extra flour for rolling, etc.
- 1 per ticket
Fried Rice
- 3 chafing dishes of rice
- 6 dozen eggs
- 6 (8 oz) packs frozen peas and carrots from Shaw's
- soy sauce
- 1 pack chicken thighs
- Amount: not enough, could have made at least 1/2-1 additional chafing dishes of each vegetarian and meat fried rice
- 1 bowl (2/3 full) per ticket
Pork Rice
- 2 chafing dishes white rice
- 20 pounds ground pork
- 21 oz 油蔥酥
- 5 cubes rock sugar
- 1 bottle Kikkoman soy sauce (from Costco)
- 5 spice powder, white pepper
- Issues: did not make enough rice so there was meat left over even though people wanted to buy it
- Amount: enough pork sauce, not enough rice (could have another chafing dish)
- 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
Sponge Cake
- 9 dozen eggs
- 1 bag flour + 1 box corn starch + 1 bag sugar
- 2 cans crushed pineapple, 2 mangoes, 1 large box strawberries (Costco), 1 box instant espresso powder, 1 large bottle vanilla extract
- 3 boxes unflavored gelatin
- Issues: extremely time intensive
- Amount: about right, don't think we could have done more if we tried >_<
- 1 slice 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
- 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
Food
- Try to coordinate better with logistics captains to figure out power and outlets before the actual event. Ask for a few more than we need? (since we inevitably will have ones we can't use...)
- Instruct servers on portion sizes (especially rice) so we don't run out too early
- Bring enough chafing dishes for ice baths. Don't put too much water in each ice bath because it starts leaking... ew
- Bring sponges, dish washing soap, and large trash bags for cleanup aftermath
- Garrett suggested that we line the tables with foil/plastic to facilitate cleanup
- Bring cooler with ice (in trash bags) on shopping trip. We had to stop by McCormick in between.
- Used refrigerators in Annex, country kitchen, and East tower penthouse
- Don't stack chafing dishes with liquid in them...
Logistics
- Use the provided ice packs with Tim the Beaver
- Coordinate with food and non-food captains so you know exactly how many tables to request, where to put them, where you need power, etc. BEFORE meeting with Lianne (or other CAC contact). Be proactive in communicating with CAC, Dining, etc.
- Make sure you give yourself time to complete the registration forms. The police especially are not always around to give signatures, and City Hall is not on campus.
- In order to reserve rooms you must go through a special procedure and email Lianne Scott please look through the 2009 wiki for a checklist of things to do. We contacted Lianne on March 27th but earlier is better. Probably early March.
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.
