Cooking for Kick ‘n Gliders

On most Kick ‘n Glider extended trips members prepare evening meals for the entire group. We may be in a large rented house or in multiple condos where all trip participants gather together for our evening meal and to socialize. It’s not usually difficult to find people who are willing and able to cook but some people are intimidated at the prospect of preparing a meal for ten to twenty five people. They may not know how much food to prepare or what kind of recipes work well for a large group and that don’t take all day to make. This section of our website is intended to help answer those questions.

We offer rules of thumb about quantities and some hints on choosing dishes that can be prepared with little fuss in a kitchen that was designed to cook for just six people. And our favorite cooks offer time-tested recipes that have proven popular with skiers and that are offered freely for you to use.

Kitchen Equipment:

We frequently find ill-equipped kitchens in the properties we rent. Owners usually don’t feed as many people as we do, rely on convenience foods or eat out most of the time. So it is wise to prepare for that eventuality.

  • Some cooks take a large pot if they plan on making a soup, chili or other one-pot main dish.
  • Your favorite, sharp chef’s or paring knife may come in handy.
  • Rarely will a rental kitchen have large roasting or baking pans for the oven. Count on purchasing disposable pans at the local grocery.

Portion Sizes:

In general, hungry skiers will eat 16 ounces of food or even a bit more at dinner. (It seems no one ever loses weight on a Kick ‘n Gliders ski trip!)

Main Entree:

  • 6 ounces meat (Take bones into account and add more weight if necessary.)
  • 8 ounces fish
  • Pasta – 2 ounces dry pasta

Side Dishes:

  • Side dishes: 2-3 side dishes recommended with different textures (smooth, crunchy) and varying colors (greens, browns).
  • Rice, grains – 1.5 ounces each
  • Vegetables – 4 ounces each
  • Green Salad – 1 ounce undressed weight

Special Diets:

Some of our members require special diets. Special diets may be due to intolerances such as dairy or gluten, food allergies to certain nuts or diseases like celiac disease. Others may be due to individual choice such as vegetarians. It is incumbent upon the trip leader to request that trip participants inform others on the trip of their special dietary requirements and it is up to the cook to communicate with the participant to make certain that the meal they plan to prepare will meet the needs of the participant.

Sometimes simple changes to a recipe will meet the need. At other times a small portion can be prepared specially to eliminate an offending ingredient. And sometimes a completely different meal will be required.

Be certain to talk directly with the special diet person to make sure that your meal plan will work for the individual. Usually they can help make it fairly easy for you to meet their needs.

Menu Planning Tips:

  • One 9×12 pan will feed 10-12 people a main dish
  • Always round up your estimates, don’t round them down.
  • Add “bulk” items to your menu. For a sit-down dinner have plenty of bread to fill in any hungry spots.

Measurement Equivalents:

Dry Measure:

  • 3 teaspoons = 1 Tablespoon
  • 1/4 cup = 4 Tablespoons

Liquid Measure:

  • 8 Ounces = 1 Cup
  • 2 Cups = 1 Pint
  • 2 Pints = 1 Quart
  • 4 Quarts = 1 Gallon