Let’s Cook Friday Night Dinner (FND)

Have you thought about cooking a Friday Night Dinner? PMYC has great facilities ready and waiting for your use.

Getting Started - The Basics:

The Friday Night Dinner Chef Sign-up Sheetis on the kitchen door. Simply pick an open Friday, put down your name, the entrée you will be serving and the cost of the dinner (Normally $7 - $12 per person).

  • The week before your dinner:
  • Put up a sign up sheet to get an idea of how many members will be participating.
  • Put the FND information on the white board next to the liquor closet (great advertisement)
  • E-mail LarryKoch with your menu so he can send it out:

Now that I signed up – what do I do????

The dinner choice is yours – variety is the spice of life. The intent of the FND is to offer our members an affordable fun opportunity to socialize and enjoy each other’s company. It really doesn’t matter if you even like to cook – there are so many options for dinner available in our area.

  • Family favorites are wonderful –
  • Linda Black makes a totally awesome Chicken & Dumplings
  • Snoop is famous for his Cajun specialties like Jambalaya, Shrimp Creole and Red Beans and Rice
  • Kia & Ken share their Swedish dinners with Gra Vlax and all the trimmings
  • Tina, Violet & Karen serve homemade chile and soups that are a big hit during the winter
  • Tony’s Momma & Poppa put on a great feast of pasta, meatballs, Italian Sausage and sauce when they come to visit the marina.
  • Heat and Serve Meals:
  • Cal and Betty excel with Stouffers Lasagna, Bag Salad, Garlic Bread and Sarah Lee dessert
  • Helene and Bob serve Monday Night Football dinners during football season. Helene cooks at home and brings the food to the club in time to warm it up and serve. Always a touchdown.
  • Delivery/Take out:
  • Gonzo supports our local economy with delivery service including: Carne Asada, Enchiladas, Beans, Rice – you just can’t go wrong.
  • Linda calls ahead and Kentucky Fried Chicken is standing by with the Colonels famous country fried chicken, mashed potatoes, gravy – there is never a piece left.
  • BBQ
  • Many of the guys are grill masters – sign up and be counted.
  • Ted does great baby back ribs with all the fixins.
  • John Modesti is famous for his Hawaiian Teriyaki Chicken.
  • Burn your own Steaks or Burgers are a big hit during the warmer months. Pre-packages steaks/burgers, readymade potato/ macaroni salad, bread, salad and everyone cooks and seasons to taste – throw inice cream sandwiches and dinner is a hit.

You have taken the plunge,the date is fast approaching–and you are getting cold feet and questioning your sanity. For members that donot routinely cook for large parties these next tips will help you pull the meal together like a pro.

  • How many people will we be serving
  • A typical FND finds 25 – 30 hungry folks waiting to have dinner. If you put up a sign up sheet you will have a very good final count by Thursday. Also with a sign-up sheet, those on the sign-up sheet get preference over walk-ins.
  • How much food you need
  • Prepared foods such as frozen entrees and veggies – just follow the package for portions per container.
  • If you are cooking from scratch the following portion sizes are fairly standard:
  • Beef/Pork - 1/3 pound per person
  • Chicken Breast – 1 per person
  • Chicken Thighs/Drumsticks – 2 per person
  • Hamburger/Hot Dogs
  • Hamburgers ¼ pound patty - 2 per person
  • Hamburger 1/3 pound patty and up - 1 per person
  • Hot Dogs – 2-3 per person
  • Salads
  • One of the large bags of prepared salad (Costco/Smart & Final Size) will serve 20 people.
  • Now that I have all this stuff it won’t fit in my refrigerator – what do I do?????
  • Any items that need refrigeration/freezing can be stored downstairs prior to the dinner.
  • The House manager or club officers will unlock the door and help you put items away. (There are two additional refrigerators/freezers downstairs).
  • OK –dinner is in the refrigerator at the club - what do I serve it on?
  • Ceramic plates and silver ware are available at the cub – but they have to be washed by hand or in the dishwasher.
  • Disposable paper products are not provided by the club so remember to pick up paper plates/bowls, knives, forks if you are looking for maximum easy clean up.
  • D-Day
  • Depending on if you are cooking everything at the club or reheating will determine what time you need to start. Dinner is normally served between 6:30 and 7:00PM.
  • The ovens need to be pre-heated to 400F for approximately 45 minutes.
  • Frozen entrees will take an hour to an hour and a half to heat
  • Full trays of chilled food will take 45 minutes to an hour to warm
  • Aluminum foil, Saran wrap and paper towels are available in the galley
  • Portable steamers/sterno are available.
  • A bank is provided by the club so you can make change. The cash drawer is the top left hand drawer as you enter the kitchen on the serving counter.
  • When you are ready to serve – ring the ships bell right outside the galley door – watch out, there will already be folks lined up.
  • Diners pay for dinner before they are served.
  • Serve dinner or let the members serve themselves (depending on the entrée).
  • After dinner:
  • Reconcile the till:
  • Repay the bank (put the bank in an envelope and drop in the slot on the liquor closet).
  • Compensate yourself for the cost of the food.
  • The remaining funds can be directed to the club activity of your choice (kitchen fund, special event etc)
  • Last but not least make sure the galley is clean and garbage emptied - everyone helps so this part goes fast.
  • Now it’s time to relax and enjoy the compliments.

For everyone’s reference here are the Kitchen Capabilities:

  • Viking 6 burner gas commercial stove w/oven (2 shelves)
  • Viking gas commercial double oven (4 shelves total)
  • Vented/lighted hood over stove/ovens
  • Commercial refrigerator that accommodates large size bake pan
  • Additional refrigerator/freezer space downstairs in the office
  • Commercial ice maker
  • Dishwasher
  • Disposal
  • Oven sized cooking trays
  • Large capacity pots, pans and skillets
  • Portable steamers with water tray, entrée pans and covers
  • Commercial soup warmer
  • Hot Dog cooker
  • Popcorn Popper
  • Commercial stainless steel mixing bowls
  • Mix Master Mixer
  • Assortment of large spoons, spatulas, turners, whisks and knives
  • Chopping blocks, cutting boards
  • Baskets, Serving Trays & Pitchers
  • Dinner plates, bowls and saucers
  • Salt and pepper shakers
  • Stainless steel tableware
  • Serving utensils
  • Table Cloths, kitchen towels, aprons
  • Small and large Gas BBQ’s, Portable charcoal BBQ

If you would like to get to know our kitchen, please let the House Manager know and he will arrange for the “Cooks Tour”.

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