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Sacred Harp Singings
by Lynne deBenedette
Below are some FREQUENTLY ASKED QUESTIONS about food--and some answers:
And thanks to all in advance for helping; we know we can do a great job!
- "I want
to bring food. What's best to bring?"
If you have been to all-day singings before you will have noticed that what
gets eaten at singings is NOT the salads and raw vegetables, but
CASSEROLES and other hi-carb things. You work up a big
appetite singing, and by lunchtime people are ready
for food that sticks to the ribs. Any kind of casserole
dishes (or cooked vegetable dishes that come in casserole pans) work
well, whether meat or veggie. Desserts are also (of course) appreciated. And
we should have at least one more major meat dish--like a ham,
turkey; if anyone is in the mood to do one of those things, can
you let us
- "I want
to help out, and I like to cook, but I don't have
a lot of money."
There are lots of things you can do--you can get in touch with one
and we can get you some ingredients. And of course you can help out at the
singing carrying food in and helping the food committee chair
with setup and cleanup!
- "I'm cooking.
How much should I make?"
LARGER amounts are best--it's not too hard to double most recipes.
yourself as cooking for a bunch of really really hungry
people who haven't eaten in hours and hours and have been
doing heavy physical labor for two days.
Anything you can bring is appreciated, of course, but it's
that we do a good job feeding all the people who are coming.
- "What else
The food committee chair is the best person to ask about
particular needs for a given singing. In addition to
and desserts, we need
drinks (juice, water, soda). The food committee chair
can give you more precise info. The food committee will take
bringing cups, plates, etc.
- "What if
I'm bringing food that needs to be served hot?"
Believe it or not, if you follow these instructions
you don't need to worry about reheating something at
singing. It's best to heat your dishes
right before you leave and pack hot food well (see
below) so that you don't need to heat it up again;
if you pack your dishes well
they should be fine w/o heating. If the food crew has
to spend the whole morning heating everyone's food
up, they won't get to sing at
all, and even good kitchen facilities would be hard
pressed to manage all that
- "How do
I pack my dishes so they'll stay hot?"
Bake or reheat the dish right before you leave the
house for the singing--so
that you're literally walking out the door right after you take it
out of the oven; have ready a cardboard box or other container just
slightly larger than the dish (if you're making several dishes, what
works well is one of those boxes with a lid that they sell at Staples--you
can stack dishes in the box with a cooling rack in between them).
A styrofoam or other kind of cooler also works, obviously, and
I've seen even canvas tote bags insulated with towels and bunched-up
newspaper work well. Pack the dish into the container, surrounding it with
either newspaper or rolled up dishtowels as insulation.
Close the container tightly and head off to the singing. The
food stays nice
warm, and you
don't need to worry about getting it heated up at the singing.
- "What if
I have questions?"
Contact the head of the food committee or the chair of the singing
who can put you in touch with the appropriate people.
- "What if
we run out of food?"
NOOOO! Failure is not an option. We would have to hang our heads in
shame, and that would be VERY BAD--those who are coming to sing
with us are our guests, and it's important we feed them
well. We did a great job at our first singing. We just need
to keep up the
Page last updated
4 August, 2008