I mentioned the seafood lunches in my last post, and said I'd write more about them. The lunches are amazing because of the quality of the food, and the fact that it all happens because of volunteers. The chef and his wife used to own a seafood restaurant in Rhode Island. They began offering lunch every other Friday as a service to our community. He runs the kitchen and she manages the "front of the house" and the orders.
Early in the season I contacted Chef's wife. "I'd like to help," I said. She indicted she had more than enough volunteers already. I was heartbroken. Then, at the last minute, one of her "beverage" gals had sciatica (it's tough getting old), and I was "IN"!! I wandered from table to table, offering glasses of tea or water or more ice. I did this a few times and then they needed help in the kitchen, at double the pay! Both "jobs" are great fun, but in some ways I think I prefer the "behind the scenes" tasks.
For the last seafood lunch of the season I had the opportunity to work in the kitchen, again. My job was to place the uncooked seafood in small plastic bins for the chef. The orders were brought in by the "waitresses" (more volunteers), a post-it note was created listing the dishes needed for each order and I'd take the note and place fish in one bin, scallops in another, shrimp in a third and so forth for each ticket, and stack the bins. Then, I'd stack the bins for each order and place them on a platform above the chef. He'd take the orders and soak the food in batter, then drop it into the large pan of breading.
I had such a great time working the seafood lunches this season. The guests from the resort love the food. Each year we hope that "chef" and his wife are willing to cook lunches for the resort again!