Can we have a big hand for Rob, who organized this venture and also makes a fantastic brisket? And for everyone who went to help, contributed food, money, time, etc? (someone else will have to list who all was there, I didn't get everyone's name)
The food was delicious (one guest made sure to tell me after each course how good everything was, and how much he appreciated our work) and it was an interesting experience for the volunteers.
I think those of us serving got to hear the compliments, those in the kitchen only got the "I want it THIS way, not THAT way" requests. It was too funny, too, because while on the one hand asking for something to be prepared differently (mostly more cooked, this was not a crowd that likes their meat rare - although one guy specified Medium-Rare) they guests were at the same time asking for more!
I missed the beers, I'm sure someone will tell us about Hopleaf - and give a report on how HOT HOT HOT it was standing over the stoves and slicing brisket and dishing out mac and cheese. I can't do it justice :)
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