PrintT-Giving: How do you organize a shopping list and cooking schedule?
How do you organize a shopping list and cooking schedule for a large scale event like T-Giving? I usually put all the recipes into WORD, then copy the ingredient lists to a separate document. I count up all the occurrences of each ingredient and total them up. i.e. I need about 5 lbs. of butter for T-Giving. This includes every possible use for butter. Next step will be to indicate which store each ingredient is found. Then, I'll figure out when to make each menu item in the days prior to T-Giving.
Your hints? Techniques?
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10 Comments:
wow thats waaaay too much planning for me. i don't enjoy organizing like that so i usually wind up making multiple trips to the store and then half hour before the big meal there's a big "crap, i forgot to get xxxx" moment. happens every year. last year we had to go without cranberry sauce.
ceforrester at 4:29PM on 11/14/07
I do sort of the same routine, but just on a sheet of paper. It's the non-food items (cocktail napkins, paper towel, large ziploc bags for leftovers, etc.) I'm most likely to forget.
I do as much as I can in advance, and sketch out a timetable for the big day. I also decide what platters and serving pieces I need so I'm not frantically hunting through cabinets or polishing silver at the last minute.
Cathy at 5:14PM on 11/14/07
In general when I am cooking for a large group I'll do an excel spread sheet of ingredients organized in columns by meat, fish, dairy, vegetable and sundry. Each of these columns also has a volume column. These columns are colored for quick reference. I learned to do this when I was catering and I had multiple large orders to be picked or delivered.
kitchenbea at 6:50PM on 11/14/07
This is going to freak some folks out.
I keep all my recipes in folders in my documents. Menus as well.
I usually sometime in Oct. bring up the menu from last year and make changes.
I get a 3 ring binder, print out recipes and arrange them in sections.
Menu is on the first page 1st section. Then there is sub menus, sides, antipasto, bread, desserts, beverages. These arranged with recipes in the indexed sections.
To make matters more complicated I have people coming from out of town and I have to make meals starting Sunday through the big day.
This menu planning for the before meals is also in a seperate section and it has a shopping list which I have already used.
From this main index I make a shopping list. This list goes through the whole menu in bullets and then subcategories listing needed items.
I probably pick up some things in interim before the big shop which is at Wegman's this weekend.
I revise things on and off and re-print pages and take pages out.
The menu gets revised here and there.
I have said it is olympic for me. I always organize my game plan weeks ahead of the big game. Right down to the serving dishes and seating which I do using Visio.
Years ago I used to use index cards. I had one for each holiday. Green for christmas, brown for thanksgiving, yellow for easter, light blue for baking. I also used to use graph paper with hand drawn charts. Modern technology is amazing.
JerzeeTomato at 7:02PM on 11/14/07
I'm freaked!
mrsadm at 8:07AM on 11/15/07
Wow - we run the gamut to "devil may care" to crazy anal (something I've been accused of being). I find I enjoy these large scale celebrations if I feel I have a sense of "control" over the event. (As real or misguided as that feeling might be.)
I just don't want to be in a panic on T-Giving morning thinking, "OMG, whatwasIthinkingwiththishugemenuIneedmyheadexamined!!!?!??!" If it's broken down over several days, it seems much more manageable.
chiff0nade at 8:12AM on 11/15/07
I make a list of what needs to be made- usually on a scrap piece of paper.
I make a list of what needs to be purchased- usually on a scrap piece of paper.
I search for the scrap pieces of paper containing my lists, praying they didn't end up in the recycling bin.
I go to the store and get everything on the list. Then I make another trip to the store to get things that didn't make it on the list or that were on the list but overlooked. The day of the meal I frantically call my mother/sister/mother-in-law to tell them to bring the other items I forgot/used up/misplaced. If I'm lucky the big meal happens on Friday or Saturday when stores are open and they can pick up whatever I need - especially the sister since she doesn't cook much and only keeps bare necessities on hand. She is also organized. I think one of us was adopted.
This year, however, I will do more planning and definitely more prep work in the days leading up to what my husband calls "The best day of the year". I think that has something to do with eating pumpkin pie and napping without guilt. Now that I have a year of professional kitchen experience under my belt I know what can be done in advance and what has to be done at the last minute to preserve food quality but deplete the cook's sanity.
JerzeeTomato is my idol. I want to be her/him when I grow up.
AuntJone at 11:39AM on 11/15/07
I've got a word document going with my game plan, to be printed tomorrow when the shopping begins in earnest (I've picked up things here and there for weeks).
On the document (titled "tday" of course) I've got the menu planned out, and a grocery list broken up into areas of the store (dairy, meat, fruit, veg, etc). I also have a list of the things I "still need" (a pie plate, tart pan, kitchen string, and one more platter) since this is my first year hosting and I've had to buy lots of supplies that more seasoned cooks would already have around. And those with something larger than an NYC kitchen.
Then I have a list of tasks, broken up into things to be done weeks ahead of time, the weekend before, and the day before. So far I've made and frozen my pie crusts, brownies, biscuits, and cranberry sauce.
It's a bit obsessive, but I want to be as organized as possible and do as much as I can in advance of the holiday so that I can simple assemble a few dishes while the turkey cooks and mostly enjoy the company of my guest. And, if I'm lucky, make it look like it was easy :)
LizNYC at 1:30PM on 11/15/07
I'm neither devil may care nor crazy anal. I have all of my usual recipes in a 3 ring binder. I get it down from the shelf about this time every year and make my Thanksgiving-only grocery list. I don't want anything on that list other than T-day stuff. Then I decide what dishes I will make in advance and what I will make on the day. This year I'm pretty laid back about the whole affair because it will only be my immediate family. If we were having other guests, I'd be a whole lot more organized and would have already put a few dishes in the freezer!
Library Lady at 2:58PM on 11/15/07
This is one organized bunch of cooks..I just write everything on one sheet of paper. I start with my Menu, then I break down the recipes by ingredients and add up totals on paper. I also make a cooking time table, which is the most helpful aspect.
izzy's mama at 8:51PM on 11/15/07