Requested Donations


Based on the menu that our student chefs have formulated with guidance from our culinary advisors, we will need all of the following items in order to put on a successful event. If you have the means, we would be delighted to receive any of the following items as donations. Please (DOWNLOAD) this form and use it to make a committment to donate. If you have any questions about the items listed below, please contact us at lesgourmetsHOH@gmail.com. Alternatively, if you have questions about the donations process, please contact Spencer Goodman at goodm104@msu.edu.

Jump to an ingredient category:
::Protein (top)
ITEM AMOUNT RECIPE
Beef top sirloin 25 LB Morroccan Style Beef Kabobs
Lamb Leg Processed/Gyro 1 Reception
Lamb Racks 66 Lamb Lollipops
Chorizo Sausage 8 LBS Paella
Chicken Breast 8 LBS Paella
Chicken Thighs 10 LBS Chix Phyllo Rolls
Shrimp, 16-20 count 8 LBS Paella
Little Neck Clams 200 Paella
Mussles 200 Paella
Monk Fish 35 LBS Paella
Mortadella 18 LB Antipasto
Proscuitto 18 LB Antipasto
Hard Salami 18 LB Antipasto
3-4oz Filet 300 Main Course
Ground Lamb 8 LB Lamb Sausage
Oysters 300 Oysters

::Other (top)
ITEM AMOUNT RECIPE
Molasses 1.5 QTS Morroccan Style Beef Kabobs
Dry White Wine 1 Bottle + 8.3 L Cucumber Basil Sorbet + Paella
Midori 1 Bottle Cucumber Basil Sorbet
Bamboo Skewers 400 Morroccan Style Beef Kabobs
Pistachios 10 Cups + 9 Cups Honey Roasted Pistachios + Lamb Sausage
Vegetable Oil 2.5 OZ Honey Roasted Pistachios
Olive Oil 4.25 Gallons Citrus Basil Vinagrette + Lamb Lollipops + Sage Pesto Cream Sauce + Paella + Chix Phyllo Rolls + Spanikopita+ Lamb Sausage
White Balsamic Vinager .5 Gallon Dessert
Balsamic Vinager 1 Gallon Salad
White Wine Vinager .5 Cup Citrus Basil Vinagrette
Dijon Mustard 1 Cup + 1 Cup Lamb Lollipops + Marinated Artichokes
Worcestershire Sauce 2 Cups Lamb Lollipops
Walnuts 2.5 Gallons Sage Pesto Cream Sauce
Vegetable Base 3 Container Sage Pesto Cream Sauce + Polenta + Grape Leaves
Clam Juice 17.5 QTS Paella
Arborio Rice 8 LBS Paella
Shrimp Base 1 Container Paella
Chicken Base 1 Container Paella
Sliced Almonds 1 QTS Chix Phyllo Rolls
Red Wine Vinager .5 Gallon Marinated Artichokes
Truffle Oil 1.5 QTS Pasta
Yellow Cornmeal 2.5 Gallons Polenta
Long Grain Rice 3 QTS Grape Leaves
Panko Bread Crumbs 5 Cups Lamb Sausage
Flavored Oil 3 QTS Antipasto
Beef Base 1 Container Main Course

::Produce (top)
ITEM AMOUNT RECIPE
Garlic 1.5 Gallons Morroccan Style Beef Kabobs + Lamb Lollipops + Sage Pesto Cream Sauce + Paella + Polenta + Spanikopita + Lamb Sausage
Orange Juice 5 Cups + 2.5 QTS Morroccan Style Beef Kabobs + Citrus Basil Vinagrette
Lemon Juice 1.5 QTS + 7 QTS + 2 Lemons + 2 Cups Citrus Basil Vinagrette + Paella + Gyro Garnishes + Grape Leaves
Spinach 10 Gallons Spanikopita
English Cucumber 1 Case Cucumber Basil Sorbet
Shallots 2 QTS + 4 Cups + 20 whole + 1 Cup Lamb Lollipops + Polenta + Spanilopita + Lamb Sausage
Red Bell Pepper 8 QTS and 3 Cups + 1.5 Cups Paella + Lamb Sausage
Yellow Bell Pepper 1.5 Cups Lamb Sausage
Onions 10 LB Bag All
Whole Garlic Bulbs 65 Antipasto
Baby Heirloom Tomatoes 300 Salad
Baby Arugula 4 LB Salad
Baby Microgreens Spring Mix 4 LB Salad
Tomatoes 1 case Gyro Garnishes
Chantrelle Mushrooms 5 Gallons Spanikopita
Green Onion 36 whole Grape Leaves
Baby Carrots, Whole 30 LB Main Course
Baby Beets, Whole 30 LB Main Course
Baby Brussel Sprouts 30 LB Main Course

::Spices (top)
ITEM AMOUNT RECIPE
Cumin 2 TBL Morroccan Style Beef Kabobs
Vanilla Beans 60 Panna Cotta
Sweet Paprika 3/4 Cup Paella
Crushed Red Pepper 1/3 Cup and 1 T Paella
Saffron 1 Container Paella
Cumin, Ground 3 T + 5 T Chix Phyllo Rolls + Lamb Sausage
Ginger, Ground 2 TBL Chix Phyllo Rolls
Tumeric 2 TBL Chix Phyllo Rolls
Cinammon, Whole 1 Container Chix Phyllo Rolls
Cinammon, Ground 5 T + 3 T Chix Phyllo Rolls + Grape Leaves
Brown Mustard Seeds .5 Cups Chix Phyllo Rolls
Ground Dried Nutmeg 5 TBL Lamb Sausage
Ground Allspice 5 TBL Lamb Sausage

::Seasonings (top)
ITEM AMOUNT RECIPE
Sugar 1.25 Cups + 2 QTS Honey Roasted Pistachios + Cucumber Basil Sorbet
Honey 2.5 OZ + 1 Cup and 1 QT Honey Roasted Pistachios + Citrus Basil Vinagrette
Kosher Salt 1 Box All
Black Pepper, Whole or Cracked 1 Container All

::Pre-made Items (top)
ITEM AMOUNT RECIPE
Canned Diced Tomatoes 3 #10 Cans Paella
Green Peas, Frozen 1 Case Paella
Sliced Pimento 1 #10 Cans Paella
Canned Artichokes 10 #10 Cans Marinated Artichokes
Marinated Olives 18 LB Antipasto
Wild Mushroom Ravioli 900 Pasta
Pickled Beets 1 #10 Cans Gyro Garnishes
Grape Leaves 12 6oz Jars Grape Leaves
Sun-Dried Tomatoes 1 #10 Can Grape Leaves
Spinach, Frozen 15 LB Spanikopita

::Herbs (top)
ITEM AMOUNT RECIPE
Basil, Fresh 2.5 QTS + 1LB + 4 LB Citrus Basil Vinagrette + Cucumber Basil Sorbet + Marinated Artichokes
Rosemary, Fresh 3 Cups + 3 Cups Lamb Lollipops + Lamb Sausage
Oregano, Fresh 4 Cups Lamb Lollipops
Sage, Fresh 10 Cups Sage Pesto Cream Sauce
Flat Leaf Parsley, Fresh 5 LB Sage Pesto Cream Sauce + Paella + Marinated Artichokes + Polenta + Grape Leaves
Tarragon, Dried .75 Cups Paella
Dill, Fresh 3 Cups Gyro Garnishes
Mint, Fresh 1 Cup Grape Leaves

::Dairy (top)
ITEM AMOUNT RECIPE
Parmaggiano Reggiano 90 OZ + 3 QTS + 1.5 Gallons Parmesan Chips + Sage Pesto Cream Sauce + Polenta
Heavy Cream 1.5 Gallons Sage Pesto Cream Sauce
Eggs 1 Flat + 1 Flat + 1 Flat Chix Phyllo Rolls + Polenta + Lamb Sausage
Bocconcini (Baby Mozzarella) 10 LB Bag Salad
Milk 4 Gallons Polenta
Gorgonzola Cheese 1.5 Gallons Polenta
Greek Yogurt .5 Gallon Gyro Garnishes
Goat Cheese 18 LB Spanikopita