Our sub-branch is blessed with a handful of chefs who prefer to call themselves cooks. Whatever you call them, they produce some exceptional dinners and on this occasion, our first luncheon held on Sunday, 18 May 25 which was an outstanding success.
For years, we've been holding weekly or monthly dinners on Friday evenings during our Happy Hours, and we've decided now to hold occasional luncheons. This was our first effort and with around 25 members, was a top afternoon for all of us.
We get to chat, imbibe on a few nice wines or beers including our The Hut house wine, we have a laugh and nobody leaves with an empty stomach or without a smile. Our Hut is a happy place!
With Winter a hop-step-and-jump away, I expect we'll have more luncheons than dinners since members will be inclined to stay home Friday evenings, watch football and stay warm.
This luncheon was prepared by husband and wife team Tony and Elizabeth who produced a menu of:
CHICKEN CACCIATORE
A succulent chicken in tomato Basco sauce
with wine, herbs & olives
PENNE ALLA FUNGHI (V)
Penne in a dairy free creamy Mushroom sauce
Vegetables
Focaccia/Garlic Bread
Salads
Wine Recommendation: The Hut Shiraz
DESERTS
Tira Masu or Cheesecake
I just have to tell you, Tony grows award-winning Sicilian tomatoes that are to die for; a touch of salt, and they are the tastiest you'll ever find. He's won awards at local annual shows and has the certificates to prove it.
You can't get a better meal anywhere for an astonishing $25 per head.
