Organized by Michelle T
Hi Team! Thank you for serving in Trapeza this week! Please sign up for approximately 3–6 slots and follow the serving amounts listed in the guide; there is no need to bring additional food beyond what is requested. For safety, please follow carefully the no nut policy.
To protect parishioners and visitors with potentially life-threatening food allergies, ALL meals, snacks, desserts, and ingredients served at Trapeza must be COMPLETELY NUT-FREE.
This is a strict requirement. If you are unsure whether an ingredient contains nuts or may have been processed with nuts, do not use it.
Please review our policy regarding what is and is NOT allowed here 👉🏻 [link]
Available Spots
6 of 36
You can sign up for more than one — just pick each slot you'd like.
Here's a recipe for Chickpea Curry - there's an option for stove top or slow cooker: Chickpea Curry
If you aren't going to use this recipe, please make sure you bring enough to serve 20 people. This is especially important since this is the only entree for this week.
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Can be jasmine, basmati or white rice. 2.5 lbs of dry rice makes about 5 lbs or cooked rice.
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These don't need to be large pieces of bread. You can get the large pieces and cut them into quarters.
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Here's a link for a salad that will go well with the curry: Kachumber Salad
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Please no hummus with pine nuts as they are an item excluded in our NO NUT POLICY.
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Fruit such as melons, oranges and anything with a peel might be best 🥴
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This role will ensure that all the food on the menu is put out. This person will be the point of contact for anyone who is serving in the liturgy, choir, or can otherwise not put their dish out. The kitchen support team will take the instructions of what should happen for dish preparation, and take responsibility of it getting out on the trapeza table.
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The Reheating Coordinator is responsible for coordinating all food reheating needs. This person helps organize the use of ovens, stovetop burners, and steam warmers so that food is heated efficiently and kitchen space is used well.
The Trapeza Setup team is responsible for making sure the serving area is stocked and ready for the meal. This includes setting out plates, bowls, cutlery, trays, and making sure napkins dispensers are full. The team is also responsible for stocking the coffee bar with cups, sugar, and creamer, as well as restocking water cups and making a Sharpie available to encourage parishioners to label their cups. Before Trapeza begins, the setup team performs a final walkthrough to ensure that all dishes are on the serving line and that appropriate serving utensils are available for each dish.
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The Cleanup Crew is responsible for ensuring that the Trapeza and kitchen are left in the same condition as when we arrived. This includes clearing tables, disposing of all trash, wiping down tables, counters, and other surfaces, and sweeping the floors in both the Trapeza and kitchen areas. The team is responsible for emptying the trash bins in both the Trapeza and kitchen and taking the bags to the dumpster.
The Cleanup Crew is also responsible for handling any remaining food. Leftovers that can be shared should be packaged into individual take-home portions when practical. The team should ensure that all dishes and kitchen equipment are cleaned and put away, including the coffee machine.
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