<aside> ❤️ Historical Suite Room #5211
</aside>
All STAFF are eligible to use Staff Suite: up to three meals a day plus snacks and grab + go.
All VOLUNTEERS must be signed up for at least 12 hours AND have their first shift marked as complete.
Staff Suite is open 8AM to midnight beginning Thursday with scheduled meals, snacks, drinks, and grab + go items available. Staff Suite closes after lunch on Sunday.
Each day Staff Suite will close from 3PM until 5PM.
<aside> ⚠️ Use the Woodrow Wilson Elevator, or the Staff elevator by Panels HQ!
</aside>
Upon closure, grab-and-go items will be moved to Tea Room.
Meals will be served daily:
Carryout is available for Staff and eligible Volunteers who are on shift during a meal and cannot come to Staff Suite to eat. (Note: site goes live Thursday, January 18, 2024)
Staff / Volunteers: Go to food.magevent.net and fill out your orders.
Non-shift / On-call workers: click "Display all meals" - Fill out only the meals you're working during.
Department Heads & Managers: You have to approve meals for your non-shift workers. Visit the "Dept Orders" page and select your department. If you have people working who are not on shift, we won't fill their orders unless they are approved. See how-to here.
Grab + Go (snacks, veggies, fruit, drinks) is available during Staff Suite hours, and dinner leftovers will move to Tea Room/Coffee Room overnight.
Due to the large number of staff, guests, and volunteers who will be eating in staff suite, we CANNOT accommodate ALL dietary restrictions.
Ready-made options will be available for non-pork eaters, vegans, and those who require a gluten free diet. We use no seafood and no tree nuts (though peanut butter will be present at all times in staff suite as part of grab n’ go).
We have packaging available with ingredient labels in Staff Suite. You are welcome to inspect them for allergens if you alert us ahead of time. We cannot provide an exhaustive list of ingredients. You alone are responsible for your dietary restrictions.
We have gluten free options available.
We have soy and almond milk.
Catering orders may be prepared in kitchens where gluten, dairy, egg, meat, nuts and more are used.
2020_staff-suite_allergens.pdf
We’re also working on color coding some of our newer recipes. See below.
| Banana Wraps | |
|---|---|
| Ingredients | |
| • Bananas (80) | |
| • Tortilla Bags (10) | |
| • Peanut Butter | |
| • Oatmeal | |
| • Honey | Instructions |
| • Peel Bananas | |
| • Spread 1 spoonful of creamy peanut butter on wrap | |
| • Place ½ of a banana on each tortilla | |
| • Sprinkle Raw Oatmeal on tortilla | |
| • Sprinkle with Honey | |
| • Roll and cut in half | |
| • Place in sheet pan | |
| ALLERGENS | Peanut, Gluten |
| Overnight Oats | |
|---|---|
| Ingredients | |
| • Milk - 1 gallon | |
| • Oatmeal - 1 box | |
| • Yogurt - 1 tub | |
| • Vanilla | |
| • Syrup | |
| • Salt | Instructions |
| • Pour 12 cups of plain oats into pan | |
| • Add 1 gallon of milk | |
| • Add 40oz yogurt | |
| • Add ½ cup vanilla | |
| • Add 1 cup maple syrup | |
| • Add 3 tsp salt | |
| • Stir, cover, refrigerate (Feeds 50) | |
| ALLERGENS | Dairy, Gluten |
| Bean Salad | |
|---|---|
| Ingredients | |
| • 4 cans kidney beans | |
| • 4 cans black beans | |
| • 4 cans garbanzo beans | |
| • 2 onions diced | |
| • 1 1/4 cups dried parsley | |
| • 4 cups chopped rosemary (optional) | |
| • 1 ⅓ cup Apple Cider Vinegar | |
| • 1 cups Sugar | |
| • ¾ cups olive oil | |
| • 1 tsp black pepper | |
| • ⅛ cup salt | Instructions |
| • Drain and rinse all beans | |
| • Combine all ingredients into one sheet pan | |
| • Stir (Should serve 70) | |
| ALLERGENS |
| Pasta Salad | |
|---|---|
| Ingredients | |
| • Approx 1 box Pasta | |
| • 2 bottles of Italian Dressing | |
| • 8 cups Cherry Tomatoes | |
| • 8 Chopped Peppers | Instructions |
| • Combine ingredients in sheet pan | |
| • Stir and refrigerate (should serve 50) | |
| ALLERGENS | Soy, Gluten |
Rao’s Marinara Sauce
Ingredients
ALLERGENS
Rao’s Alfredo Sauce
Ingredients
ALLERGENS Dairy, Eggs
Beyond Meatballs
Ingredients
ALLERGENS coconut
Beyond Burgers
Ingredients
ALLERGENS
| Hedgehog Chili | |
|---|---|
| Ingredients | |
| • ground beef (4 lbs) | |
| • diced onion (4 cups) | |
| • green pepper (3 cups) | |
| • ground cumin (4 tbs) | |
| • chili powder (2 tbs) | |
| • Paprika (2 tbs) | |
| • Salt (4 tbs) | |
| • black pepper (2 tsp) | |
| • Garlic (8 cloves) | |
| • crushed tomatoes (4 28oz can) | |
| • tomato paste (4 cans) | |
| • beans | Instructions |
| • Put all ingredients in crock pot. | |
| • Stir | |
| • Cook on low for 8 hours or high for 6. | |
| ALLERGENS | Meat |
Chicken Noodle Soup
Ingredients
ALLERGENS: meat, egg, gluten
Hearty Vegetable Soup
Ingredients
ALLERGENS
Annie’s Tomato Soup (GF)
Ingredients
ALLERGENS
For catered meals only, we follow the Food Allergen Labeling and Consumer Protection Act of 2004 standard. We will ONLY label the "Big Eight" allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans. If you have a severe allergy that is outside of the Big Eight, we will NOT have an exhaustive ingredient list available for catered meals and you should seek alternative meals. Please reference the menu below to see if one of the aforementioned allergens are in the catered meals.