I did not plan on taking up the role of team chef again for Montreal 24h Relay in 2014. It is a lot of hard work, sleepless nights, and logistical challenges. Although my experience in 2011, 2012, and 2013 were all positive, turmoil in my personal life sucked all motivation to do anything ambitious like feeding 25 people over the course of 24 hours in a city 5 hours away from home. However, when I found out that my friend would race with our team on condition that I take on the role of team chef once more, I said yes. Thus began three weeks of frantic preparation to feed members of Toronto Inline Skating Club.
Planning is key to success but staring down my spreadsheet to lock down the menu, compile the shopping list, and inventory my supplies are not glamorous work. I decided to go easy on myself and stuck to my greatest hits. I chose dishes that I served in previous years and were well-received. That took care of the hot main courses as well as numerous salads and breakfast items on the menu. Lunch and dessert selection was weak last year so I was determined to improve in 2014.
Fresh Fruit: Bananas, Pears, Nectarines
Trail Mix Bar: Dried Apricots, Dried Figs, Prunes, Dried Cranberries, Peanut M&Ms, Yogurt Raisins, Toasted Pumpkin Seeds, Roasted Almonds
Smoky Eggplant Dip
Barbecue Pulled Chicken Sandwiches with Pickles
Vegan Tempeh Chilli
Lentil Chickpea Salad with Tahini
Green Papaya Salad
Dried Fruit Almond Quinoa Salad
Sweet Summer Corn, Edamame, Smoked Tofu Salad with Walnut Miso Dressing
Japchae: Korean Stir Fried Noodles
Herb & Ginger Sweet Potato Salad
Peach Cherry Crumble
Vegan Rice Pudding
Post-Race Celebration Dessert