Chairman: Ed Benson
Sirs in the Kitchen
Back in Business
Our Monday our head sous chef Ron M. and Executive Chef Ed met to do the prep work, and there wasn’t much to do but preparing the potatoes. Ron and Ms Donna still received a famous Benson Burger for their efforts.
On Tuesday, lunch was prepared and served. Salsamole with Frito Scoops and a veggie tray started the festivities. Yes, we had something healthy… The lunch included Caesar salad, roast, aged New York strip roast a jus, twice baked potatoes, Yorkshire pudding, horseradish sauce, and cheesecake.
Sous chefs included Ron M., Larry, Raleigh, Tony and salad sous chef George. Set up/take down and clean up participants were too numerous to mention.
Reservations are now open for March 19’s luncheon. We haven’t honored St. Patrick for ages so we’ll do an appropriate Irish menu including Guinness Stout cheese dip, pea soup shooters, corned beef with boiled vegetables, braised red cabbage and probably grasshopper pie. St. Paddy would be proud.
It doesn’t look like I’ll need any sous chefs on Monday, but I’ll need four on Tuesday. I also need the usual set up/take down and clean up crews. A couple of dessert servers would be helpful. If John Fagan is unable to help me with pre-set up at 9.00 am, I’ll need an able boded replacement for him too so stay tuned. Set up and sous chef crews need to arrive at 10.00 am.
Sirs in the Kitchen is now at 52 members. If you want to join, drop Executive Chef Ed an email (email@example.com), 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. Should any Sirs want our recipes, email Executive Chef Ed, and they’ll be sent to you.
Updated 3/3/2019 dls
Slideshow from Feb 19, 2019
Ten Years of Fish
Pictures from the September 18, 2018 luncheon.