Cooking is work. And I think that became obvious to our last head cook and there is little in the way of recompense other than a pat on the back. That only works for so long. And like I have said I was head cook for many years and retired. Felicia Vreeland was my second in command and ran a very tight ship. The whole idea started moons ago when we decided to have a caver cook off at a ranch in Wimberly where the old UT Grotto guys showed up. I know It isn't a Grotto. There were about 20 guys there and they all cooked what they wanted to and enough to feed the crowd. We even had stuffed jelly fish, which won first prize. It was pretty much fun. Lots of food and lots of BS. The next was a real OTR and I know I call it by the wrong name. That was Luckenbach the first OTR and there were maybe a dozen cooks. After that the group got bigger because there was some competition as to how eclectic we could get in our menu. Most everyone prepared 20 pounds of something. That kept up for at least 20 years. And as time passed some of the cooks actually died. Some got too old to cook and other just moved away. The core held on for awhile and then they decided to pass the baton. Twentyfive years without many new volunteers was not inspiring.
I have done a few events since then with catering. I always used someone I knew really well to cater. I grew up with Jim Mosley and his brother in law and ate at their house and remember the Dellwood Cafeteria with Jimmy's ice sculptures. Long gone and long ago. His son did the HEB Thanksgiving feeds in SA and was excellent. He did a couple of weddings for me and they were great. Lots of food and variety. But I lost contact with them and all their eating places have closed. But I am sure someone knows a good caterer who would understand the drill. You give them a menu and they prepare it. I always think three meats and as many salad and veggies as possible and perhaps the cavers make the deserts? This is just an idea. BBQ works as well as Mexican food. There are some great BBQ places in and around Fredicksburg and San Antonio is a bastion of Mexican food. Ed Alexander once upon a time catered Luckenbach with enchiladas in 1970. But he is gone now to the cave in the sky. On Fri, Feb 10, 2017 at 2:32 PM, Don Arburn via Texascavers < texascavers@texascavers.com> wrote: > Currently TCR doesn't have a head cook, or menu. There have been > complaints, rumors and talk about this subject. It seems there are three > options: (a) fend for yourselves, (b) caterer, (c) volunteers come forward > to cook. > > Each has its benefit and drawbacks. I need to get a feel for options. > > > Discuss: > > > --Tex Caver > > > > --Don > > _______________________________________________ > Texascavers mailing list | http://texascavers.com > Texascavers@texascavers.com | Archives: http://www.mail-archive.com/ > texascavers@texascavers.com/ > http://lists.texascavers.com/listinfo/texascavers > > -- Charlie Loving
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