Balmain Sailing Club Catering Corner

January 20, 2014

DIY, camp kitchen or Cordon Bleu? I think we have tried them all over the last few months! I would like to say a thank you to all of those who have been patient with the post-twilight catering variety of late.

My personal criteria for a post sail feed; reasonably priced, filling and tasty. Other than that, as long as it isn’t still kicking, I am quite content. A number of ideas have been tried and tested but we are still working on the perfect balance of taste, volume, and variety (not to mention price).

Sounds simple... unfortunately, add to the above that we only need catering one night a week, for half of the year (with perhaps a stomach filler every other Sunday), and that we cannot guarantee numbers and things become a little more complicated!

Over the next few weeks, Frank will work with us to ensure you have something to fill you up once you get off the water. All feedback/suggestions would be greatly appreciated. This can be done by speaking to Frank or myself in person or by completing a feedback slip which I will leave in the kitchen area.

If all else fails, perhaps we could revert to the naval diet of the 18th Century…….

Sunday 1 pound pork, ½ pint peas
Monday 1 pint oatmeal, 2 ounces butter
Tuesday 2 pounds beef
Wednesday ½ pint peas, 1 pint oatmeal, 2 ounces butter, 4 ounces cheese
Thursday Same as Sunday
Friday Same as Monday
Saturday Same as Tuesday

Not forgetting the daily allowance of a gallon of beer.

Kathryn Underhill - Catering Captain