July 5: Kitty Clements

July 12: Dana Harrison

July 19: Bo McCrum 

July 26: New Members Reception: Gina Lewis and Susie Gurin

August 2: Annie Hayes

August 9 is moved to Sturday, August 11:  Special Barbecue Night

August 16: Joelle McFarland

 

 

 

 

Cooking up a storm for a KYC Cook's Night Out evening is fun and easy. Everybody is looking forward to tasting this summer's offerings. 

 

Our club members really don't expect an elaborate meal. Previous Super-chefs have served up a wide variety of dishes: lasagna, fajitas, BBQ pork, chicken + rice medley,  and all kinds of pasta dishes. We all enjoy this time together, and one thing is certain: this is NOT a competition. Your challenge is to tap into our many local farm resources, be innovative, and stay within a budget. There are a few cookbooks in the galley that cover cooking for large groups. If you are so inclined, there are a few catering firms that will gladly assist too.

 

The KYC galley was designed specifically around handling food preparation for large dinners. It has two commercial size ovens with six-burner stove-top, two dishwashers, a walk-in refrigerator, an under-counter freezer, and a useful selection of pots, pans, cutting boards, bowls, etc. You will want to have a look around sometime before your big day to determine if it has everything you need.  "Cooks Night Out" aprons are available for all cooks to use, and should be left in the galley at the end of the evening. If you wish to purchase one of the aprons, please contact Gina Lewis. Due to the size of the galley, please limit the number of your sous-chefs to no more than 5 people.  Due to liability issues, only members of the Club are eligible to cook in the galley.  Non-members may help serve the meals, but shall be treated as paying guests ($15 per adult). Member Super-chefs and sous-chefs do not pay for the meal on the night that they host.

 

Once you have your date confirmed all you have to do is pull together a few of your closet super-chef friends and your menu as soon as possible, and let Helen Westcott  know so she can get your date posted on the club website and at the clubhouse.

 

If possible, plan your evening around serving 100 adults if at all possible. These CNO evenings are hugely popular and almost always fully reserved by the end of the day on Monday, especially in August. But if 80 or 90 is your max, we can work with that.  Just let us know in advance so that we can adjust reservations accordingly.  It's a good idea if you and your crew plan to do the serving for 'portion control' at least for the first time through the serving line. The evening begins at 1800 hrs (6pm) and serving begins (hopefully) at 1900 hrs (7pm).

 

The club will have galley cleaning staff on hand at the end of the evening. They will need your help rounding up all the stray dishes and flatware. And please plan to take all of your personal dishes, pots, tools, etc home that evening. Our galley is not a good place to leave personal property - there's just too much going on every day. If you require galley help before the dinner, please contact the Club in advance so that someone can be scheduled to help you.

 

Don't forget to give your reimbursable receipts to Helen Westcott or Gina Lewis so that the club can get a check in the mail to you before we all forget.  You will be reimbursed for up to $500.00 only.

 

After you've recovered, remember that as Super-Chef, you will have a free pass to a CNO evening of your choice. You  must make this request at the time of your reservation.  Only the Super-Chef for each week receives the free pass. The Super-Chef is defined as the one person or one couple who signed up with Helen Westcott in the spring.

 

Last and most important, remember to have fun! You're just cooking dinner for your extended family of KYC friends - what could be more enjoyable than that? 

 

Kollegewidgwok Yacht Club - the best little clubhouse on the coast of Maine!

 

Helen Westcott
helenowestcott@gmail.com
207-374-3798,  609-882-4866

Gina Lewis

207-359-2860 res. 207-664-9006 cell