Greek Dinner for 100?

It has been a few days since I’ve posted, but I do have an excellent excuse.  When we lived in Moosonee many years ago, Mrs. Canuck and I were on the Ducks Unlimited Committee and every year in February there is a dinner and auction for fundraising for Ducks Unlimited Canada.

While on our trip to Barrie and Orillia, my aunt who is the co-chair of the committee, called us and dropped the thousand dollar question.  “Would you be willing to do the dinner this year.”  I can’t say I was surprised, as it was mentioned before; but now an answer was required and all I could muster was “I’ll call you back”.

30 minutes later, we had a menu idea and called back to say “Yes, we’ll do it”.  The remainder of the 300KM to Barrie was further discussion of the menu for over 100 people.  We were settled on a decision and planned a Greek dinner theme.  Ideas of souvlaki, rice were tossed out but the final decision was:

  • Olive Bowl
  • Greek Skewer with feta, tomato, spinach, and olives
  • Greek salad with romaine lettuce, red onion, tomatoes and cucumber
  • Greek pasta salad with feta, peppers, olives,  tomatoes, and cucumber
  • Herb roasted chicken
  • Roasted diced potatoes, skin on
  • Baby carrots in a honey butter glaze
  • Pita and tzatziki

I had my camera with the new lens on it and all set to take some photos as we moved along.   As my luck would have it, I forgot the memory card in the laptop but I managed to get a few photos with my iPhone.

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Feta, Olives, Cucumber, Spinach and Tomato Skewers made by the Duck Committee.
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My first dinner cooking for 100 and also cleaning, cutting, and roasting 50lbs of potatoes.
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Over 260 pcs of chicken, seasoned and ready to be baked in the oven.
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Fresh vegetables for the Greek Salad, clean, diced and sliced.
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Warming the pita, over 80 pitas brushed lightly with butter and warmed in a pan.
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The final plate of all the Greek goodness.

This was our first experience having to plan and execute a menu for over 100 people and while at times it was stressful, all the time it was enjoyable and most of all we had fun.

It would have not been possible without Granny Canuck and Mrs. Canuck working together to help with the menu, cut, wash, dice and bake.  Mrs. Canuck worked her magic with desserts of carrot cake and cream cheese icing and Granny Canuck made her fantastic fruit salad which was the first to go.

This morning having coffee with the D.U. members, we were already discussing the menu for next year, the 30th anniversary and already looking forward to the 2018 event.