Sirs in the Kitchen

Chairman: Ed Benson


Sirs in the Kitchen
Brisket on July 18
Summer is here, and it must have taken a bunch of chefs out of town as only 24 were in attendance for our brisket feed. Here’s what they missed. We began the morning with the ultimate Bloody Mary, followed by two types of bruschetta appetizers – one with olive tapenade and the other with tuna and cannelloni beans. Lunch featured beer braised beef brisket sandwiches with creamy horseradish sauce, grilled Caesar salad and ranch beans. Dessert followed with Chef Al’s Amaretto bread pudding . Yum! Of course we also had our usual assortment of wines, beers, soft drinks and even some water.
Sous chefs John and Jack assisted Executive Chef Ed on Monday to do the prep work. Tuesday’s sous chefs were Thom, Gordon Jack and Ron with an assist on dessert by Klaux. Kudos go out to all of those who helped set up, clean up and take down. The place was spic and span, and it met Ms Donna’s final inspection.
Next month, on August 15 (the day after our Sir luncheon meeting) with the summer in full swing, we’ll turn to the BBQ. What could be better than BBQ’d tri tip accompanied by corn, some type of yummy potato casserole, a seasonable vegetable salad and maybe we can get some of the guys to make some homemade ice cream for dessert.
Sirs in the Kitchen is now at 53 members. If you want to join, drop Executive Chef Ed an email (, call him (925-943-7011) or catch him at the monthly meeting. So far, we’ve always had room for anyone who was able to attend, and our typical luncheon turns out 25, or so. You don’t have to be an experienced cook (our members have all levels of cooking ability), and all meetings are held at Casa Benson. The usual shared cost for the luncheon and wine Is $20, and that’s still the best deal in town.
Should any Sirs want our recipes, email Executive Chef Ed, and they’ll be sent to you.
updated 7/18/2017 tjk
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