Gourmet dining returns to Minuteman Club June 13

By Kevin Gilmartin
66th Air Base Wing Public Affairs

Based on the success and popularity of January's gourmet meal at the Minuteman Club, Electronic Systems Center Commander Lt. Gen. Ted Bowlds and his wife, Marcia, will host a similar evening of epicurean delight June 13 in the club's dining room. 

Limited tickets are now available for the formal dinner, which will feature an Italian theme. Once again, Senior Master Sgt. Mark Veomett, enlisted aide to General Bowlds, will work with the club staff to prepare the menu. Cost for the evening, which will feature six courses of Italian fare, each pared with an appropriate wine, is $60. 

"Mark is such a terrific chef, and we wanted to allow others to enjoy his handiwork," General Bowlds said. "Working closely with the club kitchen staff for January's dinner, he and the team produced a fabulous dining experience for all who attended. Everyone enjoyed it so much, they suggested having more gourmet events. We hope this becomes a Hanscom tradition." 

Sergeant Veomett's cooking abilities were recognized by the Air Force last year, when he was chosen to represent the service as a part of a two-person team in the Freedom Chefs Challenge, the first inter-service gourmet cooking contest, held in Salt Lake City, Utah. 

He has many years of culinary experience, having been an instructor at the Basic Services School at Lowry, AFB, Texas, and later with the U.S. Army Advanced Culinary Program, at Fort Lee, Va., where he earned his credentials as a Certified Executive Chef, an industry standard applied to only the elite culinary specialists. 

The joint effort between Sergeant Veomett and the club staff is mutually beneficial, according to Dave Bovio, Minuteman Club manager. 

"We learn from each other," he said. "This is a nice challenge that gives us all an opportunity to show off our talents and play around with different items." 

Following a short social period beginning at 6 p.m., dinner guests will be seated for the first course of petite antipasti, featuring Grilled Asparagus wrapped with smoked salmon, stuffed roasted baby bell peppers, grilled eggplant with balsamic glaze and olive bruschetta. Jumbo shrimp with basil mint pesto over Alfredo orzo pasta will be served next, followed by a course featuring chicken saltimbocca with baby spinach and dressed greens. 

Next up will be Veal Osso Bucco, a slowly cooked veal shank with bone in, along with white beans and tomatoes. Following an intermezzo of rhubarb ice to cleanse the palate, diners will enjoy a dessert of Tiramisu. 

Throughout the meal, a wine steward from Commonwealth Wines will be on hand to introduce each wine he chose to be paired with each course, and explain the flavors and nuances of every selection. 

Seating is limited to 65 people. To reserve a ticket for the dinner, contact Phil Blanchard at (781) 377- 8753.

(Archives)