Bazaar Schedule
We welcome your help with Annual Bazaar!
If you’d like to help, but don’t know how to get started, please contact Lindsay Hiratzka.
See you there!

BMUC 2014 Annual Bazaar Schedule (tentative)
EARLY IN MAY Make osushi vinegar mix
THURS. A.M. Prepare curry; P.M. tsukemono
FRI. All day Clean Kato hall, tables, shelves, floors
Arrange tables & chairs for Saturday A.M. norimaki
Wash rice cooling trays, metal and plastic serving trays
Prepare vegetables: make parsley sprigs, chop takenoko, grate carrots,
make celery strips
Prepare norimaki ingredients: slice shiitake, cut kampyo strips
Prepare chirashi ingredients: chop kampyo & shiitake, cook chopped
takenoko and grated carrots
Make udon dashi
SAT. 6:00 A.M. Wash and cook rice
Make ohagi
7:00 A. M. – 5 P.M. BBQ Pork spareribs at BMUC
7:00 A. M. Begin rice cooling.
9:00 A. M. Make norimaki, Stuff inari
Cook and cool peas
Package fortune cookies
Sat. afternoon
Package osushi plates
Make chirashi
Musubi making
Set up tables for assembly lines for box lunches
Wash dishes for curry and bowls for udon
6:00 P.M. Assemble box lunches
Set up tables and chairs for dining and counter sales
Hang signs
SUN. A.M.Wash and cook rice for curry
Prepare curry rice and udon
Prepare for unagi donburi,rice and barbecue tare
Decorate and set tables for dining
10:30 WORSHIP
Prepare for counter sales of food
Prepare for box lunch counter
Price baked goods
Boil water for tea
12:00 NOON -4:00 P. M. BAZAAR
4:00 P. M. CLEAN UP

Please join in wherever you can! Many hands make light work!