SRC feeds Ronald McDonald House’s guest lodgers

The need was for dinner for 40 — no, not for 4, or 14, or even 24 or 34, but 40 guest lodgers at the Ronald McDonald House complex in Albany.

A team of seven Southern Rensselaer County Rotarians — led by chef Bill Dowd and sous chefs April Dowd, Roberto Martinez, Debbie Rodriguez, Debbie Brown, Peter Brown, and Mike Dewey — whipped up a wide range of foods to feed the multitudes on Thursday evening.

The menu:


• Chicken Milanese (thin, boneless chicken breasts, dredged in an egg wash and seasoned bread crumbs, then pan fried in olive oil)
• Sautéed sweet Italian sausage with multicolored bell peppers and onions
• 2 pasta sides: one with a meatless tomato sauce, one with a butter/Parmesan/parsley sauce
• 2 veggie sides: green beans and corn
• A salad of mixed baby greens and romaine lettuce, sliced tomatoes, cucumbers, carrots, and a variety of dressings
• Several types of fresh-baked rolls
• Assorted cupcakes and cookies

Here are a few scenes from the day, captured by Bill and by Roberto in fleeting moments between chores.
RMH Host
We were welcomed to the Ronald McDonald House by … who else?
RMH 2
April Dowd preps some veggies for a sausage, peppers, and onions entree, and Debbie Brown keeps an eye on the process.
RMH chef
What’s Chef Bill about to do? …
RMH 1
… Dredge ’em, bread em’, sauté ’em — 40 servings of Chicken Milanese, no problem.
RMH Kitchen
Everyone pitching in.
RMH 3
Roberto Martinez, one of the happy sous chefs for the day. 
RMH Spread
The final feast!
RMH Crew
The satisfaction of a meal well done.

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