This information for holding a Blue & Gold Banquet was in the 2008-2009 Utah National Parks Council PowWow book. This is a great idea, and many of the things that were used back then can still be used today.
To open the PDF to print this page, CLICK HERE
To open the PDF to print this page, CLICK HERE
Blue & Gold Banquets
Everyone likes to celebrate their birthday, and
Cub Scouting is no exception. A Blue and Gold
banquet is a birthday dinner for Cub Scouting,
usually held in February. Why February? Well,
that’s the anniversary month of the Boy Scouts
of America (organized in February 1910) and
also the birthday of Scouting’s founder, Lord
Baden-Powell (February 22). The celebration is
called the Blue and Gold in honor of the Cub
Scout colors.
PLAN your Blue and Gold
banquet as early as possible to avoid conflicting with other
events. Start planning at your annual
program planning
conference and follow
up at your monthly pack
leaders meeting. A good
time to hold your banquet is
on your regular pack meet-
ing night. If this is not possible, then have calendars available from schools and other organizations affecting the members (such as your chartering organization) so that the Blue and Gold is not planned on the same night as other functions.
A CHAIRPERSON AND COMMITTEES
involve more people and make less work. Ask parents face-to-face and one-on-one to do a definite job. Let them know exactly what you want them to do and how much time their involvement will take. You can also ask people in your chartering organization for help, and even friends and neighbors. Don’t forget to say thank you.
events. Start planning at your annual
program planning
conference and follow
up at your monthly pack
leaders meeting. A good
time to hold your banquet is
on your regular pack meet-
ing night. If this is not possible, then have calendars available from schools and other organizations affecting the members (such as your chartering organization) so that the Blue and Gold is not planned on the same night as other functions.
A CHAIRPERSON AND COMMITTEES
involve more people and make less work. Ask parents face-to-face and one-on-one to do a definite job. Let them know exactly what you want them to do and how much time their involvement will take. You can also ask people in your chartering organization for help, and even friends and neighbors. Don’t forget to say thank you.
What kind of committees do you need? You
could have a committee for:
PHYSICAL ARRANGEMENTS: Where will we hold the event, how many tables and chairs, do we need special equipment?
DECORATIONS: What is the theme, how can we decorate for that theme?
INVITATIONS: Who do we invite, what should we use for invitations?
FOOD: What shall we eat, how should it be
financed, how should it be served?
PROGRAM: What entertainment should
we have?
INVITATIONS
should be boy-made
if possible. Nothing brings a smile to an
adult as quickly as receiving an invitation made by a
boy. Remember to put all five “W’s” on the invitations: who, what, when, where and why.
Cub Scouts can make and deliver invitations to their own families with an R.S.V.P. They can invite moms and dads, grandparents, aunts and uncles, family friends.
Invitations to special guests should be mailed well in advance and contain an R.S.V.P. Who are these special guests? They can include, but are not limited to, the head of the chartering organization, the chartered organization representative, the district executive, the unit com- missioner, Scoutmaster, former unit leaders, and anyone who has made a contribution or an impact upon your pack. Boys who will joining your pack in the upcoming year should also be specially invited guests.
PHYSICAL ARRANGEMENTS: Where will we hold the event, how many tables and chairs, do we need special equipment?
DECORATIONS: What is the theme, how can we decorate for that theme?
INVITATIONS: Who do we invite, what should we use for invitations?
FOOD: What shall we eat, how should it be
financed, how should it be served?
PROGRAM: What entertainment should
we have?
INVITATIONS
should be boy-made
if possible. Nothing brings a smile to an
adult as quickly as receiving an invitation made by a
boy. Remember to put all five “W’s” on the invitations: who, what, when, where and why.
Cub Scouts can make and deliver invitations to their own families with an R.S.V.P. They can invite moms and dads, grandparents, aunts and uncles, family friends.
Invitations to special guests should be mailed well in advance and contain an R.S.V.P. Who are these special guests? They can include, but are not limited to, the head of the chartering organization, the chartered organization representative, the district executive, the unit com- missioner, Scoutmaster, former unit leaders, and anyone who has made a contribution or an impact upon your pack. Boys who will joining your pack in the upcoming year should also be specially invited guests.
DINNER – Everyone wants to know what’s to
eat. Try to center the menu around your theme
and make the menu boy-friendly. Decide who
will cook the meal and how it will be served.
What you serve and how you serve it will be
determined by your budget and what your
pack prefers to eat. You can try:
CATERED: Meals are prepared through local restaurants or catering services. This is the most expensive form, and may require fundraisers or financing by charging per plate. SEMI-CATERED: Prepared food can be purchased in large quantities. Pack leaders could serve the food buffet style. Some packs pro- vide the main dish such as fried chicken, lasagna, meat for tacos, etc. and then ask families to contribute the remainder of the meal. POTLUCK: To arrange a “potluck” meal, each family is asked to provide certain foods, usually one meat dish plus one other (salad, vegetable, dessert, etc.) for the size of their family plus two more people. This type of meal would be served buffet style. If you are relying on people to bring food, remind them plenty of times beforehand (try notes, phone calls, e-mails) so they don’t forget.
ONE POT MEAL: Try a pack chili feed. Each family is asked to bring enough chili for their own family and it is all poured into a large pot. Each family brings a salad or dessert and the pack provides crackers, cheese, etc. from the pack budget.
DO IT YOURSELF: The pack can purchase and cook the main dish and ask each family to bring side dishes.
CAKE AND ICE CREAM: Skip the meal and hold a true birthday party with cake and ice cream. Ask each family to bring a certain item, such as cake, ice cream, sundae toppings, whipped cream, etc. Or, ask each family to bring ingredients for homemade ice cream and mix it up in a ice cream freezer. The pack can provide drinks and paper products.
CATERED: Meals are prepared through local restaurants or catering services. This is the most expensive form, and may require fundraisers or financing by charging per plate. SEMI-CATERED: Prepared food can be purchased in large quantities. Pack leaders could serve the food buffet style. Some packs pro- vide the main dish such as fried chicken, lasagna, meat for tacos, etc. and then ask families to contribute the remainder of the meal. POTLUCK: To arrange a “potluck” meal, each family is asked to provide certain foods, usually one meat dish plus one other (salad, vegetable, dessert, etc.) for the size of their family plus two more people. This type of meal would be served buffet style. If you are relying on people to bring food, remind them plenty of times beforehand (try notes, phone calls, e-mails) so they don’t forget.
ONE POT MEAL: Try a pack chili feed. Each family is asked to bring enough chili for their own family and it is all poured into a large pot. Each family brings a salad or dessert and the pack provides crackers, cheese, etc. from the pack budget.
DO IT YOURSELF: The pack can purchase and cook the main dish and ask each family to bring side dishes.
CAKE AND ICE CREAM: Skip the meal and hold a true birthday party with cake and ice cream. Ask each family to bring a certain item, such as cake, ice cream, sundae toppings, whipped cream, etc. Or, ask each family to bring ingredients for homemade ice cream and mix it up in a ice cream freezer. The pack can provide drinks and paper products.
PROGRAM – Your Blue and Gold should follow
a program similar to your normal pack meeting
program. Parts may need to be shortened to
allow for time to eat.
GATHERING PERIOD: Have displays and exhibits. Also have games and something to keep the younger children busy until the meal is served.
OPENING CEREMONY: The American flag should be used in at least one part of the opening. The opening should introduce the theme and the program and set the mood for the banquet. It should remind Cubs and par- ents of the purposes and ideals of Scouting. WELCOME AND INTRODUCTIONS: Welcome guest and Scouts and their families to the banquet. Attention is usually a little better before dinner, an ideal time for introductions of guests and leaders. Introduce last the person giving the invocation (a smooth transition to the next part of the program.)
INVOCATION: A pack leader, a Cub Scout, a parent or a religious leader may give the invocation. Ask the person in advance so there will be no embarrassment.
DINNER: YUM!
ENTERTAINMENT: This is a good time for your Cubs to shine. Let each den perform a skit or puppet show, or tell jokes or do some run-ons. Outside entertainment can also be used. Try to keep the entertainment short and sweet and interesting.
RECOGNITION: Spend most of the program time here. Recognition is the most important features of the event because recognition of efforts, large and small, is important to boys as well as leaders. Cub Scouts, adult leaders and parents should be recognized by receiving badges, arrow points, certificates, small gifts and warm applause. Remember those who helped drive, assist leaders or go the extra mile. Awards are important to the Cubs and the Cubs are what the program is all about.
GATHERING PERIOD: Have displays and exhibits. Also have games and something to keep the younger children busy until the meal is served.
OPENING CEREMONY: The American flag should be used in at least one part of the opening. The opening should introduce the theme and the program and set the mood for the banquet. It should remind Cubs and par- ents of the purposes and ideals of Scouting. WELCOME AND INTRODUCTIONS: Welcome guest and Scouts and their families to the banquet. Attention is usually a little better before dinner, an ideal time for introductions of guests and leaders. Introduce last the person giving the invocation (a smooth transition to the next part of the program.)
INVOCATION: A pack leader, a Cub Scout, a parent or a religious leader may give the invocation. Ask the person in advance so there will be no embarrassment.
DINNER: YUM!
ENTERTAINMENT: This is a good time for your Cubs to shine. Let each den perform a skit or puppet show, or tell jokes or do some run-ons. Outside entertainment can also be used. Try to keep the entertainment short and sweet and interesting.
RECOGNITION: Spend most of the program time here. Recognition is the most important features of the event because recognition of efforts, large and small, is important to boys as well as leaders. Cub Scouts, adult leaders and parents should be recognized by receiving badges, arrow points, certificates, small gifts and warm applause. Remember those who helped drive, assist leaders or go the extra mile. Awards are important to the Cubs and the Cubs are what the program is all about.
Make the ceremonies extra special, a real night
to remember. Use your imagination and adapt
ceremonies to suit the theme or situation.
CLOSING: If the banquet follows the normal course, it will run a little longer than expected. Keep the closing short. At this point in the pro- gram, the “tone” of the meeting should become more serious. Close with something inspirational or patriotic.
HELPFUL HINTS:
Include activities for all ages of children. Don’t make any one segment too long or your audience will get restless.
Don’t start late, children usually eat early. Avoid speeches.
Have fun, start on time, have a program. Recognize guests and honor leaders.
Make award ceremonies memorable for the boys.
Don’t forget applauses, run-ons and songs. Keep things moving-start on time and end on time.
Be sure to finish before bedtime for the younger ones.
KEEP IT SIMPLE, MAKE IT FUN.
CLOSING: If the banquet follows the normal course, it will run a little longer than expected. Keep the closing short. At this point in the pro- gram, the “tone” of the meeting should become more serious. Close with something inspirational or patriotic.
HELPFUL HINTS:
Include activities for all ages of children. Don’t make any one segment too long or your audience will get restless.
Don’t start late, children usually eat early. Avoid speeches.
Have fun, start on time, have a program. Recognize guests and honor leaders.
Make award ceremonies memorable for the boys.
Don’t forget applauses, run-ons and songs. Keep things moving-start on time and end on time.
Be sure to finish before bedtime for the younger ones.
KEEP IT SIMPLE, MAKE IT FUN.
THEMES
February is assigned a theme, just like every month. This year’s “Chinese New Year” theme has tons of possibilities along with lots of great ideas in the February craft section of this book for banquet decorations. But this theme does not have to be the theme of your Blue and Gold. Pick something your boys like, then plan your banquet around that theme. Here are some theme ideas. Use your imagination and resources to think of more!
Happy Birthday to Us Scouting through the Years Hawaiian Luau
Wild West
Cars, Trucks and Airplanes
(all together or separate) The Great Outdoors
Around the World
Our Favorite Vacations
A Trip to the Zoo
Families
Rivers, Lakes, and Streams
Star Trek or Star Wars
Cub Scout Picnic
Ghosts and Other Scary Stuff Cartoons
Around the Campfire
Chefs are Cooking up a Good Time Our Home State
911 - Police and Fireman Cubstruction
Turn Back the Clock
Magic
Our Favorite Films
Here Comes the Circus
Under the Sea
Sports
Inside Out and Backwards
Boats and Ships
Jungle of Fun
February is assigned a theme, just like every month. This year’s “Chinese New Year” theme has tons of possibilities along with lots of great ideas in the February craft section of this book for banquet decorations. But this theme does not have to be the theme of your Blue and Gold. Pick something your boys like, then plan your banquet around that theme. Here are some theme ideas. Use your imagination and resources to think of more!
Happy Birthday to Us Scouting through the Years Hawaiian Luau
Wild West
Cars, Trucks and Airplanes
(all together or separate) The Great Outdoors
Around the World
Our Favorite Vacations
A Trip to the Zoo
Families
Rivers, Lakes, and Streams
Star Trek or Star Wars
Cub Scout Picnic
Ghosts and Other Scary Stuff Cartoons
Around the Campfire
Chefs are Cooking up a Good Time Our Home State
911 - Police and Fireman Cubstruction
Turn Back the Clock
Magic
Our Favorite Films
Here Comes the Circus
Under the Sea
Sports
Inside Out and Backwards
Boats and Ships
Jungle of Fun
tender. Stir in remaining ingredients. Simmer
uncovered for about 1 1/2 hours stirring occasionally. Makes 40- 1 1/2 cup servings.
CROWD CHICKEN CASSEROLE
10 cups diced cooked chicken
10 cups chopped celery
2 bunches green onions with tops, chopped 2 cans (4 oz each) chopped green chilies
1 can (5 3/4 oz) black olives, drained &
sliced
2 cups slivered almonds
5 cups (20 oz) shredded cheese, divided
2 cups mayonnaise
2 cups (16 oz) sour cream
5 cups crushed potato chips
Combine the first six ingredients. Add 2 cups
cheese. Mix mayonnaise and sour cream; add to chicken mixture and toss. Spoon into two greased 13” x 9” x 2” baking dishes. Sprinkle with chips. Top with remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes. Makes 24 servings. From Taste of Home Magazine.
BAKED BEANS
1 1/2 #10 cans pork and beans 3 chopped onions
about 28 oz ketchup
3/4 cup brown sugar
3/8 cup dry mustard
Mix and bake at least one hour. Makes 50 servings.
CROWD CHICKEN CASSEROLE
10 cups diced cooked chicken
10 cups chopped celery
2 bunches green onions with tops, chopped 2 cans (4 oz each) chopped green chilies
1 can (5 3/4 oz) black olives, drained &
sliced
2 cups slivered almonds
5 cups (20 oz) shredded cheese, divided
2 cups mayonnaise
2 cups (16 oz) sour cream
5 cups crushed potato chips
Combine the first six ingredients. Add 2 cups
cheese. Mix mayonnaise and sour cream; add to chicken mixture and toss. Spoon into two greased 13” x 9” x 2” baking dishes. Sprinkle with chips. Top with remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes. Makes 24 servings. From Taste of Home Magazine.
BAKED BEANS
1 1/2 #10 cans pork and beans 3 chopped onions
about 28 oz ketchup
3/4 cup brown sugar
3/8 cup dry mustard
Mix and bake at least one hour. Makes 50 servings.
MACARONI SALAD FOR 100
5 to 6 pounds cooked ham, cubed
5 to 6 pounds macaroni, cooked and drained 3 pounds shredded cheddar cheese
2 bags (20 oz each) frozen peas, thawed
2 bunches celery, chopped (about 12 cups) 2 large onions, chopped (2 cups)
2 cans pitted black olives, drained and sliced
Dressing –
2 quarts mayonnaise
1 bottle (8 oz) French salad dressing 1/4 cup vinegar
1 cup light cream
1 1/2 tsp onion salt
1 1/2 tsp garlic salt
1 tsp salt
1 tsp pepper
Combine first seven ingredients. Combine all dressing ingredients; pour over the ham mixture and toss. Refrigerate. Serves 100. From Taste of Home Magazine.
BLUE AND GOLD MINTS
6 Tbls. margarine or butter
2 tsp. peppermint or spearmint flavoring 3 pounds powdered sugar
7 Tbls. water, colored with food coloring dash of salt
Cream margarine. Add flavoring, salt and water. Combine with 2 pounds of powdered sugar. Blend with mixer, then knead in remain- ing sugar. Cut and shape mints. Spread on cookie sheet and refrigerate When mints are dry, store in covered canister in refrigerator.
5 to 6 pounds cooked ham, cubed
5 to 6 pounds macaroni, cooked and drained 3 pounds shredded cheddar cheese
2 bags (20 oz each) frozen peas, thawed
2 bunches celery, chopped (about 12 cups) 2 large onions, chopped (2 cups)
2 cans pitted black olives, drained and sliced
Dressing –
2 quarts mayonnaise
1 bottle (8 oz) French salad dressing 1/4 cup vinegar
1 cup light cream
1 1/2 tsp onion salt
1 1/2 tsp garlic salt
1 tsp salt
1 tsp pepper
Combine first seven ingredients. Combine all dressing ingredients; pour over the ham mixture and toss. Refrigerate. Serves 100. From Taste of Home Magazine.
BLUE AND GOLD MINTS
6 Tbls. margarine or butter
2 tsp. peppermint or spearmint flavoring 3 pounds powdered sugar
7 Tbls. water, colored with food coloring dash of salt
Cream margarine. Add flavoring, salt and water. Combine with 2 pounds of powdered sugar. Blend with mixer, then knead in remain- ing sugar. Cut and shape mints. Spread on cookie sheet and refrigerate When mints are dry, store in covered canister in refrigerator.
FOOD
Rolls Bread
Butter Mayonnaise Mixed Filling for
sandwiches
Jams and Preserves Crackers
Cheese (2 oz serving) Soup
Salad Dressing
MEAT,
POULTRY OR FISH: Wieners (Beef) Hamburger
Turkey or chicken Fish fillets or steaks
SALADS, CASSEROLES, VEGETABLES: Potato Salad Scalloped Potatoes Mashed Potatoes Spaghetti
Baked Beans
Jello Salad
Canned Vegetables
FRESH VEGETABLES:
Lettuce (for salads) Carrots
Tomatoes
DESSERTS:
Cake
Ice Cream- Brick
Bulk
Rolls Bread
Butter Mayonnaise Mixed Filling for
sandwiches
Jams and Preserves Crackers
Cheese (2 oz serving) Soup
Salad Dressing
MEAT,
POULTRY OR FISH: Wieners (Beef) Hamburger
Turkey or chicken Fish fillets or steaks
SALADS, CASSEROLES, VEGETABLES: Potato Salad Scalloped Potatoes Mashed Potatoes Spaghetti
Baked Beans
Jello Salad
Canned Vegetables
FRESH VEGETABLES:
Lettuce (for salads) Carrots
Tomatoes
DESSERTS:
Cake
Ice Cream- Brick
Bulk
25 SERVINGS
4 dozen
50 slices or
3 1-lb. loaves 1/2 pound
1 cup
1 1/2 quarts 1 1/2 pounds 1 1/2 pounds 3 pounds
1 1/2 gallons 1 pint
6 1/2 pounds 9 pounds
13 pounds
7 1/2 pounds
4 1/4 quarts 4 1/4 quarts 9 pounds
1 1/4 gallons 3/4 gallons 3/4 gallons
1 #10 can
4 heads
6 1/4 pounds 3-5 pounds
1- 10”x12” sheet cake 1 1/2- 10” layer cakes
3 1/4 quarts 2 1/4 quarts
4 dozen
50 slices or
3 1-lb. loaves 1/2 pound
1 cup
1 1/2 quarts 1 1/2 pounds 1 1/2 pounds 3 pounds
1 1/2 gallons 1 pint
6 1/2 pounds 9 pounds
13 pounds
7 1/2 pounds
4 1/4 quarts 4 1/4 quarts 9 pounds
1 1/4 gallons 3/4 gallons 3/4 gallons
1 #10 can
4 heads
6 1/4 pounds 3-5 pounds
1- 10”x12” sheet cake 1 1/2- 10” layer cakes
3 1/4 quarts 2 1/4 quarts
50 SERVINGS
8 dozen
100 slices or
6 1-lb. loaves 1 pound
2-3 cups
3 quarts
3 pounds 3 pounds 6 pounds 3 gallons 2 1/2 pints
13 pounds
18 pounds 25-35 pounds 15 pounds
2 1/4 gallons
8 1/2 quarts 18-20 pounds 2 1/2 gallons
1 1/4 gallons
1 1/4 gallons
2 1/2 #10 cans
8 heads
12 1/2 pounds 7-10 pounds
1- 12”x20” sheet cake 3- 10” layer cakes
6 1/2 quarts 4 1/2 quarts
8 dozen
100 slices or
6 1-lb. loaves 1 pound
2-3 cups
3 quarts
3 pounds 3 pounds 6 pounds 3 gallons 2 1/2 pints
13 pounds
18 pounds 25-35 pounds 15 pounds
2 1/4 gallons
8 1/2 quarts 18-20 pounds 2 1/2 gallons
1 1/4 gallons
1 1/4 gallons
2 1/2 #10 cans
8 heads
12 1/2 pounds 7-10 pounds
1- 12”x20” sheet cake 3- 10” layer cakes
6 1/2 quarts 4 1/2 quarts
100 SERVINGS
16 dozen 200 slices or
12 1-lb. loaves 2 pounds
4-6 cups
5-6 quarts 6 pounds 6 pounds 12 pounds 6 gallons 5 pints
26 pounds
36 pounds 50-75 pounds 30 pounds
4 1/2 gallons 17 quarts 25-35 pounds 5 gallons
2 1/2 gallons 2 1/2 gallons 4 #10 cans
16 heads
25 pounds 14-20 pounds
2- 10”x12” sheet cakes 6- 10” layer cakes
12 1/2 quarts 9 quarts
16 dozen 200 slices or
12 1-lb. loaves 2 pounds
4-6 cups
5-6 quarts 6 pounds 6 pounds 12 pounds 6 gallons 5 pints
26 pounds
36 pounds 50-75 pounds 30 pounds
4 1/2 gallons 17 quarts 25-35 pounds 5 gallons
2 1/2 gallons 2 1/2 gallons 4 #10 cans
16 heads
25 pounds 14-20 pounds
2- 10”x12” sheet cakes 6- 10” layer cakes
12 1/2 quarts 9 quarts
