COOK’S NIGHT OUT 2023
Take a break from cooking and enjoy a variety of menus throughout the summer prepared by your fellow members. $35.00 adults/$15.00 children 12 and under. All club events are BYOB.
Reservations for CNO will be made online or by emailing administrator@kycbluehill.com.
The event details will follow in the weekly Waterline. Reservations are limited so make yours early. When needed, there will be a waitlist where we will do our best to accommodate you.
Reservations can be canceled the Friday prior to the event date. Any reservation not canceled or filled by a waitlist will be charged to the member.
FOR THE CHEFS…
Some things to consider:
Our club members really don't expect an elaborate meal. Previous chefs have served up a wide variety of dishes: lasagna, fajitas, BBQ pork, chicken and rice, and all kinds of pasta dishes; how about a Build your own Taco Tuesday? 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 for handling food preparation for large dinners. It has two commercial ovens with a six-burner stove-top, two dishwashers, a walk-in refrigerator, an under-counter refrigerator, and a useful selection of pots, pans, cutting boards, bowls, and serving platters. You will want to have a look around with River, Catherine, or Angela sometime before your big day to determine if it has everything you need. Due to the size of the galley, please limit the number of your sous-chefs to 5 people. 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 put together your menu, enlist a few of your friends, and let Catherine Hyde or Angela Haas know so they can post your date and menu at the clubhouse.
Plan a meal that will serve 80 - 100 people. These CNO evenings are hugely popular and almost always well attended, especially in August. You and your crew should plan to serve the plates, at least for the first time through the serving line. The evening begins at 1800 hrs (6 pm) and serving begins at 1900 hrs (7 pm).
The club will have galley cleaning staff on hand at the end of the evening. They will need your help collecting the dishes and flatware. Please plan to take all of your personal dishes, pots, tools, etc home that evening. If you require galley help before the dinner, please contact the club manager in advance so that someone can be scheduled to help you.
Don't forget to give your reimbursable receipts to Kelly Roos so that the club can get a check in the mail to you promptly. Chefs will be reimbursed for up to $600.00.
Remember that as a CNO 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 head chef for each week receives the free pass. The head chef is defined as the one person or one couple who signed up with Catherine or Angela.
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?
Catherine Hyde, House Committee Co-Chair
email: hydecath@icloud.com
Angela Haas, House Committee Co-Chair
email: haasrealtor@gmail.com