FIFTH ANNUAL DUCK RACES: GOOD WEATHER FOR DUCKS
ever for the event it rained – well not exactly – started at 9:30 for an 11
o’clock event. Stopped at 10AM
Set up proceeded
at the firehouse, The Frank Boulton sponsored race
was to go on the
track designed by Sam Wood was set up,
steady drizzle “Good weather for Ducks” was the general comment as the
We are a
stops Dom from hawking
the ubiquitous KFD sweatshirts covered in plastic
Chiros selling tix
in the rain…………
booths for tickets and ducks vendors under
slow track – rain on the track slowing the pace” announced Bolton
as he hawked he races – monitoring each foot of the track in his professional
sports commentator voice.
That man is
an act in himself!
love The Duck
“bettors” showed up from Skee in
his motorized handicapped cart
“got pockets full of cash”
to infants in baby
Which ever one
he can reach
entry – very serious bettor
technique, a half century later
I got the
duck right here…
rain wasn’t going to keep them away from the track
duck was sold in every race!!!
BVT’S 5TH ANNUAL BVT BURGER KOOK
early (for once), at 5PM, the kitchen was in a frenzy of preparation at BVT’s 5th
Annual BVT Burger Kook Off
are the entries divided into red meat and non red meat entries (with recipes
and winners as available):
Spicy Guacamole Burger - Lily Pad House
New Eng Burgah -Trouble
White Trash - Sarah Holly
Electric Sliders - Jeremy and Mario of BVT
Burger - Audrey from Bliss (they gave out campaign
Burger - Frank Ribando of BVT WINNER
Made with Gorgonzola Cheese, Shitake
mushrooms and carmelized onions. Berninzoni Pretzel Burger Slider comes in 1st.
Made of severla different hand-ground meats, Golden Delicious apples, Maple
Glaze, Ementhaler Cheese dip.
Frank's winning Tank Burger:
Makes 8 Burgers
4 Lbs prime ground beef
4 Large Spanish onions
1 Lb Shitake mushrooms
1 Lb Stilton Blue Cheese
1 Head Boston Lettuce
1 Large beefsteak tomato
8 Potato Hamburger rolls
1 Stick butter
2 Tbsp Mayo
Kosher salt and Fresh cracked black pepper.
1/4 cup olive oil
1/2 Bottle of beer
1/4 cup of Cognac
onions into small strings 1/4" wide. Lightly salt the onions and put
them in a large sauté pan with enough olive oil to coat the bottom.
Sauté on med low heat and stir occasionally until
golden brown. Once the onions are
caramelized remove to a large plate that has been covered with paper towels to
drain the excess oil. Return the onions to the hot pan and pour in
a half of a bottle of beer to deglaze the pan. Cook until most of the moisture
has been cooked off. Replate and hold on the
For the shitake mushrooms cut them into small strips, salt and put in a
pan with enough olive oil that it coats the bottom of the pan and add 1/2 stick
of butter. Cook until golden brown, remove to
large plate covered with paper towels to drain excess oil and butter.
Return to pan and put in the cognac and cook until most of the cognac has
burned off. Remove and hold on side.
Melt the other 1/2 stick of butter and brush onto the inside of the
rolls. Toast on grill until golden and remove. (30 secs)
Slice the tomato into very thin slices 1/8" Wash and
drain lettuce and rip out the hard white middle and use only the green sides of
Form 8 1/2 lb patties, salt and pepper lightly on both
sides. Cook on very hot grill for 3-5 min per side depending on
desired internal temperature (3 for medium rare, 5 for medium to well done)
Spread very thin coat of mayo over the inside of the bun put lettuce on
bottom and top.
Put burgers on bun and cover with blue cheese, then the onions,
mushrooms and lastly the tomato.
Pretzel Fondue - John
Berninzoni WINNER SUNSET HOUSE (He’s
a professional chef)
Short Rib Sliders - Gregg Weisser
of Swept Away
7oz Sliders, Short Ribs, Brisket, Chuck ground together, Applewood Smoked Bacon, Talegio Cheese, Bernaise Mayo, Quail Eggs, Blackened Rub
Kryptonite - Sanctuary Master Chef Dennis Waldman ;sous chef Sharon
History: During the Lois & Clark Expedition they traveled the globe for the mopst exotic spies and meats that d created a unique flavour. They have brought this back to Kismet for the famed Blue View Terrace Burger Kook Off
You are about to bite into the most extraordinary culinary delight
Crab Burger - Ben Beggs of Seven Seas
WINNER BEST NRM BURGER
was a crabcake burger and was made of
"crab" as well as breading and sauce.
Crabby Patties - Jeremy
and Mario of BVT
John won rather decisively, with fifteen First Place
votes and fifteen
Second Place votes out of eighty-five ballots.
Over one-third of the crowd
voted his burger as a top-two burger.
b) Despite that, the competition for second place was *fierce*, with five of
the remaining eight burgers getting either ten or eleven first place votes out
of the eighty-five total. People clearly brought their A-game.
No matter how I urged he would not open
grill again (and compromise burgers)
Oy1 they’re coming in real fast now
Greg arrives with his usual fanfare –
confident he will win
The pace quickens as show time
Burgers are placed on tray and served to
specific groups upstairs for voting
Patriotic but how does it taste?
Listen up these are the rules
Those with trays serving the hungry
crowd are BVT members:
Brown Sugar “tasters”
getting into it
and Lois lance conferring over merits
saw Phil without food at a party
is Bill Jenks whispering to his Irish sister-in-law
no, not another burger……….
for Bliss burgers
vote is a shoo-in
Jane convincing kid to vote for her husband
I got the winner right here……..
they’re announcing the winners……..
the winner is ………………. Ben Briggs for winning the
Frank Ribando for placing 2nd in the Red
Berninzoni for winning the Red Meat
his chief supporter
over but the clean up……………(burp)