PCO Staff Appreciation

Upper School Staff Luncheon

For 2019- refer to google doc and photos for more info.

Inside set up works well because it is convenient for teachers to be able to grab more food and drink throughout the day (inside better at US than at LS). 

Set up in lounge, only needed 1 6' table. Used existing 3 round tables for food as well as the 6' table in the room. Hot dishes were on side with access to electrical outlets. Don't forget extension cords. Salads and sides were on 6' table. Desserts on a separate table and drinks on another. Picnic table outside was covered in tablecloth and flowers vs lugging out a big table and chairs. Worked well but might have been nice to offer one more table.

Quantities- define "case" of La Croix to be greater than 8 (which is what we received) or ask for more cases. They drank it all. We had leftover sparkling water. Sonia had a great idea for storing ice for drinks in the base of the PCO water dispenser. We had to make mini sandwiches on the fly- all were eaten quickly so ask for them again. All other quantities good.

The annual staff appreciation luncheon is a popular tradition and we need all of our great families to get involved. We need food, volunteers and shoppers- I bet there's a way you can get involved. :)

Thank you, Legume, for the dessert donation! Our staff is thrilled that Legume is part of our school community!

Things to remember:

  1. Nut free!
  2. Your dish should serve 10-12 people unless otherwise noted
  3. Drop off in staff lounge (lounge is across from the cafe). Items need to arrive by 9:30am. 
  4. Bring labeled serving utensil and container!  Please plan to claim your items within 1 week otherwise they will be donated or repurposed.  Items will be in the staff lounge.
  5. If your item should be served chilled or heated, please provide the necessary items for that (extra ice, a crockpot...). Items will be out for a while and we want to avoid the teachers getting sick.
  6. Bring drinks in chilled as we don't have long enough to cool them down before the first eaters arrive.
  7. Please note any common allergens.

Thank you!!

Date: 05/10/2018 (Thu.)

Created by:   Beth Lott
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Time (EDT) Available Slot
8:30am - 10:00am  

Donation from restaurants (3)

We are lucky at ECS because some of Pgh's best restaurants are owned by ECS families! List your restaurant here if you can send something in! Please list what you will be sending and anticipated serving size.

2 of 3 slots filled
Sarah Hooper
Desserts from legume
Amy Seager
Med. platter from Point Brugge

Meat main dish (5)

4 of 5 slots filled
Tara Deringor
Turkey BBQ meatballs
Rachel O'Driscoll
Pulled pork, buns & BBQ sauce
Michele OLeary
crock pot lasagna
Jennifer Adibi
tuna fish salad (super yummy)

Vegetarian main dish (4)

All slots filled
Corinna Fritsch
Milena Dwyer
Quiche- spinach and mushrooms
Sonia Rathelot
Channa Massala (chickpeas curry)
Jeanne McHale
Baguette sandwiches - tomato mozz pesto

Side dish (5)

All slots filled
Beth Lott
Caprese salad or skewers
Christine Lorenz
Potato salad
Kate Brennan
Linda Leach
mexican roasted corn salad
Anna Scheid

Green salad (3)

please provide an ice bowl or some way to keep salad fresh

All slots filled
corinne branquet
Jill Campbell
Marinated broccoli/cauliflower salad
Jill Martin

Fruit or fruit salad (3)

All slots filled
Shannon Freling
Jennifer Novelli
Tracey Armant

Crudite platter

cut veggies and dip

Heather Samuel

Desserts (5)

Homemade, one batch (one tray of brownies, one cake, one dozen cookies...)

All slots filled
Rebecca Hurowitz
oatmeal chocolate chip cookies
Heidi Green
Mila McNutt
Chocolate cherry cake
Milena Dwyer
Some kind of chocolaty cookies- NOT chocolate chip
Debbey Altman-Diamant

1L San Pelligrino or Perrier (8)

Chilled. These brands, please. They were a lot more popular than other options last year.

All slots filled
Shannon Freling
Stamatia Protopapa (2)
Heather Manzo (5)

16oz unsweetend, fresh iced tea (2)


All slots filled
Susan Morine (2)

Ice- 20lbs (2)

All slots filled
carolyn hare (2)

Bouquet and vase of flowers (2)

All slots filled
carolyn hare (2)

50-60 Dinner sized paper plates (Chinet or similair preferred) (2)

reusable (like Preserve brand- thin and light weight) ok but only if you are willing to wash them :)

All slots filled
Tara McElfresh (2)

50-60 dessert sized paper plates (2)

reusable (like Preserve brand- thin and light weight) ok but only if you are willing to wash them :)

All slots filled
Heather Buresch (2)

Disposable bowls (paper)- 40-50 (2)

All slots filled
Thilini Wanigaratne
Kathryn Hunninen

Disposable silverware- 120 each type (fork, spoon, knife)

Kathryn Hunninen

Case of La Croix cans (2)

Chilled, any flavor

All slots filled
Tara Deringor
Karen Howard
9:15am - 10:30am  

Set Up (4)

move tables and chairs, arrange food

3 of 4 slots filled
Debbie Cohen
Sonia Rathelot
Debbey Altman-Diamant
I may be a few minutes late.will try to be there by 9:30
10:30am - 1:00pm  

Maintain food stations (2)

Keep the food safe and nice

All slots filled
carolyn hare
Jenifer Weber

Pack up food to take to staff members that can't make it down

Jenifer Weber
1:00pm - 2:30pm  

Clean up (6)

Put tables and chairs away, pack up and refrigerate leftovers...

1 of 6 slots filled
Jill Campbell

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