People look at me like I'm crazy when I talk about cooking for 500 people. But if you're a serious foodie, being given free rein to indulge your wildest ideas on cooking is a rush. And our Venturers look forward to it every year -- the camaraderie, the plaudits, the sense of achievement. Not many people can do what we do, or get the chance to, so it's like being on a championship team to cook with us. Our crew members talk about past Rendezvous the same way they recount previous high adventure trips.
I had a special joy this year. My daughter Anna and son-in-law Brian are getting involved in Scouting again, and joined us to help. Also on hand were Grandcubs Daniel and James, who had a great time. They helped, too. James turned two three days ago and then came to spend his first weekend at camp the next day.
Our menu was the most ambitious I have ever planned, which is saying something. In the end, we served up Cuban Pork Shoulder, Beef Brisket, Jamaican Jerk Chicken Wings, Rice, Jamaican Curried Goat, Crawfish Etouffee, Green Beans, Macaroni and Cheese, Italian Salad, Tropical Fruit Cobbler, and Chocolate Granola Bars -- all of it scratch made. In addition, we whomped up a Friday night Crackerbarrel featuring Chocolate Bacon, and fed the staff Saturday breakfast featuring Toad in the Hole and a lunch of Irish Coddle, Soda Bread, and Bread-and-Butter Pudding.
Making chocolate bacon
Jeffrey dips, Seth photobombs
Friday night crackerbarrel
Daniel helps swab the deck
Lots of smiles at the Rendezvous
Making the Cut
Harrison and T.J. portioning pork
Grillin' and chillin'
Jeffrey and Pat earn their wings
Nap time for James
Waiting for Showtime
Harrison, Zach, Abby, Hannah, and Seth wait to serve the first seating
And all of it was good