Everything a Parent and Rower needs to know about food at Regattas:
1. Every rower must pay a specified amount each season to cover food and drinks for all rowers as part of their dues. Family members and guests pay an additional “optional” fee which is established each season. This information is presented at the Parent / Rower meeting.
2. We serve approximately 80-100+ people each regatta, depending on number of rowers. We serve approximately 150 people at each banquet.
3. Rowers and family members are served breakfast, lunch and snacks at each regatta.
4. Food is served 'tail-gate' style, with breakfast served as soon as possible upon arrival and set-up. Lunch is served at approximately 11:30, with rowers eating at various times depending on when they row.
5. We have the following equipment we use at each regatta:
- Two three-burner propane stoves and one portable grill
- One large tent for the rowers and three smaller tents for cooking and eating.
- Five tables for food preparation and food presentation
- Three large coolers, and two large drink dispensers
- Two large chafing dishes
- All disposable plates/cups/bowls/utensils
- Assorted pots & pans
- Trailer to haul all equipment and food to each regatta
6. All rower family members are responsible for set-up of the tents before the regatta (rowers must unload and rig boats first).
7. All rower family members are responsible for clean-up of site(s), take down of tents and loading the equipment trailer (rowers must de-rig and load boats first)
8. We are in need of many volunteers to help with the regatta food. Volunteer opportunities will be explained and / or requested at the Parent / Rower meeting each season. The following is a general outline of regatta food volunteer opportunities (REFER TO: “Volunteer Positions & Responsibilities” page for further details:
- Food Coordinator – Niki Dufek
- Shopper – Vicki Dellot
- Head Cook – Shelley Wolff
- Food Trailer Organizers (regatta prep. / packing) - Vicki Dellot and Shelly Fox
- Food Trailer Transportation – Paul Funk w Renee Weidmayer (setup asst)
- People willing to help cook breakfast and/or lunch.
- People willing to check drink/food supply during regattas.
- People willing to bring baked goods to each regatta
9. The following are examples of staples that are available at each regatta:
- Bagels & cream cheese
- Granola bars
- Nuts, crackers or chex mix type handy-to-grab snacks
- Boiled eggs
- Ramen Noodles
- Fresh fruit
- Fresh vegetables (salads or vegetables & dip)
- Bottled water, assorted juices, hot chocolate, coffee and tea
Any questions or if you would like to volunteer, feel free to contact Niki Dufek at 734-330-5627 or email: email@example.com