Sirs in the Kitchen

Chairman: Ed Benson

Sirs in the Kitchen

Taking Two Months Off
Twenty-four Sirs in the Kitchen and two guests met for lunch on April 16, and it was quite a feast. We had initially planned a menu around crab, but the early end of the season finished those plans.

The revised menu included a chicken liver pate appetizer from Ms Donna. It was followed by a romaine salad with Caesar/pesto dressing, Zinfandel-braised chuck roast, mashed redskin potatoes and oven-roasted asparagus. Dessert was port wine donated by new member Rich Utter, biscotti and coffee. Judging by all the empty plates and lack of leftovers, the meal was a big hit. BTW, both guests have elected to join Branch 8.

Many thanks go out for our executive sous chef Ron M., who cooked both Monday and Tuesday as did sous chef Raleigh. Sous chef Thom W. also cooked Monday. Ron K., Howard and Tony also had sous chef duty on Tuesday. The set-up, clean-up and take-down crews did their usual fine jobs.

Executive Chef Ed is undergoing minor surgery in May, so there will be no May Sirs in the Kitchen meeting. June will bring the Branch 8 Annual BBQ sponsored by Sirs in the Kitchen. We hope everyone has signed up for that by now. We’ll be back in business in July and probably have a steak BBQ to celebrate summer.

Sirs in the Kitchen is now at 52 members. If you want to join, drop Executive Chef Ed an email (, call him (925-943-7011) or catch him at the monthly meeting. All luncheons are at Casa Benson and cost $20; that’s the best deal in town.

Updated 5/07/2019  tjk
Ten Years of Fish
Pictures from the September 18, 2018 luncheon.   
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