Sirs in the Kitchen

Chairman: Ed Benson

EdBenson

 
 
Sirs in the Kitchen
Christmas Open House
 
Due to travel plans and the Thanksgiving holiday, Sirs in the Kitchen did not meet in November. We hope that all the Sir Chefs and their families had a very happy Thanksgiving!On December 19, we’ll have an open house for our Sirs in the Kitchen members and spouse/partners from 3.00 pm until 7.00 pm..
 
As of now, the open house menu will include Roast Tri Tip with Chimichurri, Dinner Rolls, Meatballs in BBQ Sauce, Chef Jim’s Frijoles de la Olla, Iced Shrimp, Green Salad, Ms Karen C’s Potato Salad, Assorted Cheeses and Luncheon Meats, Vegetable Platter, Chips and Assorted Dips such as California, Garlic, Clam, Guacamole and Hot Queso.
 
There will also be refreshments, mix your own cocktails, red and white wine, assorted beers, assorted soft drinks and even some water.
 
I’ll need two sous chefs at 10.00 am on Monday, December 18 and two crews of two sous chefs (3.00 to 5.00 and 5.00 to 7.00) the evening of the party. I’ll also need one couple each from 3.00 to 5.00 and 5.00 to 7.00 to keep the buffet table stocked.  In addition, I need at least two bartenders to keep the bar stocked and a clean up crew after the party ends. 
 
Best of all, the event will be free.
 
 
When you sign up, let Executive Chef Ed know your preferred volunteer position and shift and your approximate time of arrival so the food can be properly staged.

 

Sirs in the Kitchen is now at 52 members. If you want to join, drop Executive Chef Ed an email (ebensonbwa@aol.com), 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 to 30, or so. You don’t have to be an experienced cook (our members have all levels of cooking ability) or have a kitchen and dining area large enough to accommodate all of us. The usual shared cost for the luncheon and wine is $20, and that’s the best deal in town.
 
Should any Sirs want our recipes, email Executive Chef Ed, and they’ll be sent to you.


September – Meeting with Fishermen

 
Slideshow: pictures submitted by Roger Lamm and Derek Southern

This is being written before our luncheon due to the Hotline deadline.  I don’t have much to say about the event, but there are some things I can surmise:

  1. Thanks to the generosity of Sirs Moyer, Stein, Contreras and Davis we had plenty of fish to feed the 45 attendees – our largest crowd yet.
  2. Fishermen Carl’s fried rock fish, Bob’s smoked salmon and the sous chef’s Baja-Style Yellowtail Ceviche started the day off with a bang.
  3. The lunch of baked halibut Florentine, salmon with hollandaise sauce, rice and fish stew prepared by sous chefs Raleigh, Ron, Larry, Thom, Spencer, Alex and Tony was delicious.
  4. A wonderful ending of homemade ice cream made by Sirs Jim, Thom, Al and Derek finished the meal perfectly
  5. The clean up crew led by Sir Jim performed magnificently.

Our next meeting will be October 17 and to honor Columbus and one of our founders Al Rosso we’ll be having an Italian feast consisting of a crostini appetizer, antipasto salad, rigatoni with tomato mushroom sauce, eggplant parmigiana with vodka sausage sauce and our deceased Chef Bon’s apple tart tartin with vanilla ice cream.

Sirs in the Kitchen is now at 53 members. If you want to join, drop Executive Chef Ed an email (ebensonbwa@aol.com) 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 10/17/2017 dls
 
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