Sirs in the Kitchen

Chairman: Ed Benson

EdBenson

 
October – Oh sola mio…
 
Twenty-five Sirs in the Kitchen feasted on appetizers of mushroom bruschetta followed by an Italian feast of antipasto salad, rigatoni with lamb ragu, eggplant parmigiana with vodka sauce and a wonderful dessert of apple tart tartin with vanilla ice cream
 
Kudos go to Monday’s sous chefs Raleigh, Spencer, Ron and Thom for their help in getting the meal prepped. On Tuesday, they were joined by Tony and our three dessert chefs, Roger, Dan and Howard Also a great round of applause to those involved in the set up, clean up and take down activities. A clean after-event house makes for a very happy Ms Donna.
 
Due to travel plans and the Thanksgiving holiday, Sirs in the Kitchen will not be meeting in November. Happy Thanksgiving everyone! Come December, we’ll have an open house for our Sirs in the Kitchen members and spouse/partners on December 19. Save the date, and stay tuned for the sign-ups in mid-November.
 
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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