Fifteenth School Anniversary – July 14th 2007
Saturday July 14th turned out to be one of those days in San Francisco where the weather was just right. Cool in the morning, with some fog, but bright and sunny by noon. Even the wind, an ever-present force with a severe chill factor in this city, decided to take a break.
Festivities, at least for me, the chef, started at about 9:30 AM when sauce production went into full effect. Numerous onions, tomatoes, bell peppers, mangos, pineapples, and enough garlic to ward of an army of Vampires, had to be diced, sliced and mixed with various other ingredients until three distinct barbecues sauces passed my careful scrutiny. Not an easy task, since I tend to be extremely fussy when I cook.
The preparation of these sauces was just a follow-up to a two day production where almost 120 pounds of chicken, pork, and beef were carefully covered in homemade marinades. These ran the gamut from the traditional to a pineapple/mango rum combination.
Yes, I do tend to overdo things, and when it comes to barbecuing I barbecue enough meat to feed an army. I guess you can thank my Louisiana relatives for instilling that within me. Boy could my aunt make great barbecue!
Grilling started around 11:15 and by 2:30, when the first guest started to arrive; I was barely done with the initial searing of most of the meat. Fortunately for me, these initial guests weren’t in any hurry, and within an hour I was finally up to speed.
As anyone knows you can rush certain things, but fortunately by 4:00 people were contently stuffing their face with a fine assortment of meats and other treats various people brought. Clearly, there was no lack of food, and the Russian pastries/cakes one student and his family brought were a real treat.
This barbecue was held in celebration of the fifteenth anniversary of the school, and invitations were sent to all of my students past and present, as well as those individuals who have supported the school in various ways over the years. To be honest I really had no idea who would show up.
Obviously, I expected most of my current students would come, but I didn’t expect past students to show up at all, since I’ve lost contact with most of them. However, it was a nice surprise when one of my original adult students did. Hard to believe it’s been six years since he last set foot in the dojo though. Time sure flies.
Of course it’s also hard to believe I’ve been teaching for 15 years now. That is something I could never even have imagined when I decided to teach those first group of teens one summer.
Our group today was small, but I think everyone who attended the barbecue had a good time, and definitely left a few pounds heavier than they arrived. I know I enjoyed myself, even though it was a lot of work.
Naturally I enjoyed all the food, and demonstrating my culinary skills to people who appreciated the effort. However what I enjoyed most of all, and what meant the most to me, was the camaraderie. It’s the camaraderie that I vale the most, and why I continue to teach.
Thanks to everyone who shared this special day.
Festivities, at least for me, the chef, started at about 9:30 AM when sauce production went into full effect. Numerous onions, tomatoes, bell peppers, mangos, pineapples, and enough garlic to ward of an army of Vampires, had to be diced, sliced and mixed with various other ingredients until three distinct barbecues sauces passed my careful scrutiny. Not an easy task, since I tend to be extremely fussy when I cook.
The preparation of these sauces was just a follow-up to a two day production where almost 120 pounds of chicken, pork, and beef were carefully covered in homemade marinades. These ran the gamut from the traditional to a pineapple/mango rum combination.
Yes, I do tend to overdo things, and when it comes to barbecuing I barbecue enough meat to feed an army. I guess you can thank my Louisiana relatives for instilling that within me. Boy could my aunt make great barbecue!
Grilling started around 11:15 and by 2:30, when the first guest started to arrive; I was barely done with the initial searing of most of the meat. Fortunately for me, these initial guests weren’t in any hurry, and within an hour I was finally up to speed.
As anyone knows you can rush certain things, but fortunately by 4:00 people were contently stuffing their face with a fine assortment of meats and other treats various people brought. Clearly, there was no lack of food, and the Russian pastries/cakes one student and his family brought were a real treat.
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This barbecue was held in celebration of the fifteenth anniversary of the school, and invitations were sent to all of my students past and present, as well as those individuals who have supported the school in various ways over the years. To be honest I really had no idea who would show up.
Obviously, I expected most of my current students would come, but I didn’t expect past students to show up at all, since I’ve lost contact with most of them. However, it was a nice surprise when one of my original adult students did. Hard to believe it’s been six years since he last set foot in the dojo though. Time sure flies.
Of course it’s also hard to believe I’ve been teaching for 15 years now. That is something I could never even have imagined when I decided to teach those first group of teens one summer.
Our group today was small, but I think everyone who attended the barbecue had a good time, and definitely left a few pounds heavier than they arrived. I know I enjoyed myself, even though it was a lot of work.
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Naturally I enjoyed all the food, and demonstrating my culinary skills to people who appreciated the effort. However what I enjoyed most of all, and what meant the most to me, was the camaraderie. It’s the camaraderie that I vale the most, and why I continue to teach.
Thanks to everyone who shared this special day.
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