SMC Amateur Chefs
On Thursday, June 19th, the Chefs will prepare Grilled Chicken Paillard with Lemon and Black Pepper.
The Amateur Chefs will hold their annual Lobster Cookout at Lapham on Thursday July 24th.
Menu will be Lobster, Cole Slaw, Corn on the Cob, cold beer and Key Lime Pie for desert.
Reservations are required with a $25.00 deposit. We will take 12 confirmed reservations and a waiting list.
We will add others if the weather for that day is guaranteed to be free of rain so that we can set up tables outdoors.
Ample notice will be given.
Call Bert Liebelt at 966-3696 or Nick Zaccagnino at 966-7217 for further information.
October 18th Chefs Banquet Menu (Courtesy: Clark Robinson)
Recipes Cooked in Gourmet Style by 14 Chefs at the Same Time in The Lapham Kitchen
(Use of combination of recipes from famous chefs and others in the group)
- Shrimp Sauteed, with some shells left on, served on noodles in sauce without butter
- Chicken Breast Casserole, with bone in, skin on, with 10 vegetables in French sauce
- Cream of Broccoli Soup
- Pork Loin Filet, well marinated, with roasted potatoes loaded with un-peeled cooked garlic
- Fish Baked in Parchment Paper with vegetables and four different types of fish
- Various Salads to accompany entrees
- Risotto with Wild Mushrooms
- Bouillabaisse - Provencal with four types of fish plus clams, mussels, shrimp and vegetables
- Osso Bucco - Veal Shanks With Bone In - vegetables over cous-cous
- Poached Salmon, served cold as hors d'ouvre, with three sauces
- Beef Stroganoff - strips of filet mignon in cream sauce over noodle or rice
- Paella, served in soup bowls, with chorizo, cut up chicken breasts, yellow rice, clams, mussels, shrimp and vegetables
- Beef Bourguignon with potatoes and vegetables with sauce cooked for two hours
- Chocolate Mousse - Ice Cream Parfait