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?
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? …
… Dredge ’em, bread em’, sauté ’em — 40 servings of Chicken Milanese, no problem.
RMH Kitchen
Everyone pitching in.
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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s