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:

Skip
Tim
Josh
Jack
Mullowney
Vernon
Rob
Floyd

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!