Dixie Elementary School

Dixie School Staff Appreciation Luncheon

Aloha, Dixie Families!

The DHSC will host three Staff Luncheons throughout the school year. Our third and final Staff Appreciation luncheon will be on Friday, May 18th and we are asking Dixie families to contribute to a "Luau" themed luncheon. We are serving approximately 35-40 people. Please drop off all items in the school office by 11:00 am. Items can be dropped off as early as 8:00 am. There is a refrigerator available for items that need to be refrigerated. For all food items, please provide a brief food description with your dish (I.e. Sushi, Ham and Pineapple Kebabs, Poi, etc).

Please label all platters, bowls, and utensils and please pick up your items from the office between 1:30-2:45 the same day.

Feel free to email with any questions.

Mahalo for your contributions!  Any type of dish is appreciated, does not have to be traditional luau food (although yummy!). 

Shilpa Tilwalli

[email protected]

Date: 05/18/2018 (Fri.)

Time: 11:45am - 1:30pm EDT

Location: Dixie School

Created by:   Shilpa Tilwalli
 
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Available Slot

1 Large Bag of Ice

Please bring first thing in the morning.

 

12 Pack Diet Coke

 
Laura Haddad
Diet Coke

12 Pack Pellegrino Limonata

 
Laura Haddad
Pellegrino

12 Pack Pellegrino Sparkling Water (2)

 
All slots filled
Conny Sepulveda-Fauser
Big or small bottles?
Marnie Glickman
Happy to help

Main Dish (3)

To serve 10-12, one vegetarian dish, i.e., Sushi, Lasagna, Tacos, etc.

 

Soup (2)

To serve 10-12, one dish vegetarian

 

Side Dish (3)

To serve 10-12, one vegetarian dish, i.e., vegetables, rice, etc.

 

Green Salad (3)

To serve 10-12, one dish vegetarian

 

Fresh Bread (2)

To serve 20.

 
1 of 2 slots filled
Conny Sepulveda-Fauser
Self baked

Fruit Salad or Tray

To serve 20

 

Homemade Desserts (3)

To serve 10-12

 
2 of 3 slots filled
Jenny Farrington
Mini cheesecakes
Christina Buck
Haupia- coconut pudding

Luau theme center piece for tables (4)

Can be anything...decorated pineapple, or flowers or tiki etc.

 

Set Up (3)

starts at 10:30 a.m. arrange table and chairs, put food out buffet style, etc.

 

Clean Up (4)

starts at 1:30 p.m. to help put left overs in to-go containers, rinse off dishware and put in conference room ready for pick up

 


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