Wednesday, October 22, 2014

Get Ready

Tim, Josh and the Swedish Chef have rescued us from an all-Vienna-Sausage weekend.  Announcing the new menu! 

Dinner Friday Night
Organic North Carolina Brats
Oven-Baked Yeast and Flour Artisan Rolls

Champagne Dijon Mustard, organic choucroute, pickled concombre relish
Saturday Breakfast
Continental Breakfast
Fresh Fruit and Kenya AA Arabica Coffee Service
Saturday Gravel Bar Bloody Mary/Screwdriver Bar

Saturday Lunch
Hattie B’s Hot Chicken and with all the fixings
Café Du Monde Coffee Concentrate Shooter Bar
Dinner Saturday Night
 Big Daddy Pan-Seared Filet Mignon
Caesar Salad with homemade croutons and Something Special Dressing
Open fire loaded baked potatoes
Sunday Breakfast
Organic Sausage and Fresh Baked Biscuits


Great job guys, way to step up. 

In other business:

We'll meet at Pinewood Canoe and Camp sometime Friday afternoon or night, after accounting for stops at various Hwy 46 holes-in-the-wall.  Here's the roster:


That's some hardcore troubadours.




I've got canoes on the trailer for everybody except Mullowney who will bring his own.

Josh, don't forget the XXL Ice Mule for the big experiment!

1 comment:

Anonymous said...

Ice mules are in the big blue trailer