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)
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.
2012 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 (should really be cut with a knife since the color started leaching out into the noodles and made them orange), the large fat ones are juicier, so get the thinner ones
- 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; heat half gallon for 6 minutes
- Amount: had like 4 bags left over
- 1 (2/3 full) bowl per ticket
Scallion Pancakes
- 20*3 = 60 cups flour --> 160 pancakes
- 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, so we should probably change it out in the middle. 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? Heat 1 bowl of rice for 7.5 minutes
- Amount: 2 dishes of leftover rice, just about right amount of pork sauce
- 1 bowl (2/3 full) per ticket
Zong Zi
- 30 cups Sweet Rice
- 300 Bamboo leaves
- 5 lbs Pork: country style ribs (for meat zong zi)
- 5 lbs dou gan (for vegetarian zong zi)
- 20 tsp Sugar
- 40 Tbl Soy Sauce
- 5 tsp Salt
- 6 1/4 cup Dried mushroom
- some White pepper to taste
- Comments: need people to know how to wrap them, and need to wrap them well and tight otherwise they fall apart while boiling. Boiling takes a long time, 70 minutes for one full pot of zong zi.
- Amount: 10 bags full, 5 with vegetarian (dou gan), and 5 with meat, amounts to roughtly 200, all sold out
- 1 zong zi per ticket
Almond Tofu
- 10 boxes (6 cups each) almond tofu mix (3 chafing dishes)
- water (replaces milk as said on box)
- 5 giant cans of fruit from Costco (shared with shaved ice)
- Comments: don't dump in all the fruit liquid...
- Amount: 3 chafing dishes full
- 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
- Sugar syrup - made by boiling brown sugar and water at a 2:1 ratio
- 5 giant cans Costco fruit (shared with almond tofu)
- Comments: Joseph is such a boss at shaved ice
- Amount: A lot...needs one cooler full of ice
- 1 bowl per ticket
Drinks
- 36 juice boxes of chrysanthemum tea
- 36 juice boxes of soy milk
- 36 cans of apple sidra
- 5 bottles of aloe
- 5 bottles of green tea
- Comments: too many drinks since we also had soda from games
- Amount: Enough of everything, too much aloe/green tea
Non-food stuff
- 1000 each of forks and spoons
- 1000 (12 oz) cups
- lots of little plates (~5 bags, ~175 in each)
- lots of bowls (~5 bags, ~175 in each)
- 5 glue sticks
- Scissors, sharpies, tape for signs
- tri fold posters from CAC
- we always have an abundance of napkins...
Attendance
Tickets Sold 2012
Pretty much sold out of everything by 3:00 pm'
Notes
Contacts
- CAC Stata: Lianne Scott (liscott@mit.edu)
- Campus Dining: Michael Myers (myersm@mit.edu)
- Electricity: Steve Gilligan (sgilliga@plant.mit.edu)
Food
- Food Prep
- Perhaps call in advance for that much ground meat... the poor guy at the counter was rather surprised as usual.
- Reserved zipcar from 2:00PM - 10:30PM so we could also get things from Walker with the car.
- Brought $600 to Costco, but still wasn't enough.
- 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.
- Had gloves change and ice bath/hot water bath checks every hour (but staggered so one was on the hour and one was on the half hour)
- Microwave was the limiting factor since we had several microwaved items this year. Consider stealing another microwave next year or asking Campus Dining where we can rent one?
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.
- Although the electrical situation was much better this year, we still had to ask to move some outlets around. But since the electricians were pretty easily contacted, it wasn't too big of a deal.
- Print out directions before going. Smart phones are not entirely reliable.
- We got table cloths and disposable utensils from Michael Myers, but we never really ended up using the disposable ones...
- We used easels this year instead of the wooden stands :) ask Lianne about it
Volunteers
- 3 tickets for every hour of volunteering day of, 3 tickets for every 2 hours for volunteering during prep.
- Keep track of volunteers doing cooking prep.
- Print out sign in sheet for use at the ticket counter and make sure volunteers actually sign out.
- Instruct volunteers to use hand sanitizer, gloves, tie hair back, and to look on the cards for cooking instructions.
Non-food
- At least one week before (probably want to start earlier because offices are flakey):
- Contact Lianne to let CAC know we want to start reserving spaces
- Fill out Event Registration Form: needs to be signed by CAC, SAO, MIT Police; turn in carbon copies to SAO and CAC
- Reserve Tech Cash machine/get forms from TechCash office
- Reserve Tim the Beaver (online)
- Decide food and layout early so when we send the wattages/equipment to electricians for planning, they know what will go where (and not have to make last minute changes on the day of)
Decorations
- Poster-making! Make new posters for dishes and repair old ones
- Managed to make all of the decorations in 1 day
- Made posters with factoids about Taiwan (6)
- Chalked the Stata boards with more factoids
Games
- Writing wishes was free, otherwise one ticket for two games
- Ring toss: setup--> soda cans and used two glow sticks with connectors to make rings, free drink for every can you ring
- Bouncy ball scoop: bowl of water, ladle, bouncy balls...if you get a marked ball, you get a free drink
- Wish tree: used frame from Stata, string, paper, markers...let people write up their wishes for free
- People didn't really want to gamble their tickets for games :<
