Michael Chase is one of the busiest cooks in West Seattle today. Actually, he’s not only a cook – he’s a chef – Executive Chef, to be precise, for Tuxedos and Tennis Shoes Catering at The Hall at Fauntleroy. We watched him in action early this morning as he and volunteer helper Adam worked to get everything going for this afternoon’s free community Thanksgiving dinner (noon-3 pm).
The stacks and stacks of pans include stuffing made with 8 sheets of focaccia and 30 pounds of sausage. Then there’s six pans of Carrots Provencale, with olives and garlic cloves in the sauce (and a basil garnish when it’s all done).
Back in the walk-in cooler, 5 pans of homemade cranberry sauce – plus the groundwork for simple pasta with marinara sauce, for vegetarian guests:
Here’s the real secret: We thought we’d find ovens and ovens full of roasting turkeys. Actually, Chase – who’s been with T&TS for 15 years – roasts turkey breasts: 12 of them, split, so, 24 pieces in all:
Here’s where you come in: If you are coming to dinner at The Hall at Fauntleroy, bring a dessert if you can. Not mandatory. Even if you’re not, you are welcome to donate – drop one off any time – the doors should be open now. And again, ALL are welcome for dinner – it’s not just for those in need – it’s a gift to the community that Tuxedos and Tennis Shoes has offered for years now. Noon-3 pm, on the south side of the old Fauntleroy Schoolhouse – right next to a beautiful wooded ravine:
There’s parking behind the schoolhouse, accessible from its south/west side, by the way, and it’s right on the RapidRide bus line. (The Fauntleroy dinner details are part of the comprehensive Thanksgiving guide – and beyond! – on the WSB Holidays page.)