Adam Kent’s dish was meaty marinara sauce over pasta.
A 20 Men Who Can Cook event was held Oct. 19 at The Captain’s Pick at Lake Panorama National Resort. This is the second year for this fundraising effort to support planned improvements on the LPN golf course.
This year’s event raised $4,400. It featured local chefs who prepared their favorite dishes for guests to sample. Tables for taste testing and socializing were available in the middle of the banquet room, with the chefs stationed at tables around the perimeter.
Funds raised in the first event held in October 2024 were used to make significant improvements to four tee boxes on the LPN golf course. Proceeds from this year’s event will support renovation of the course’s driving range.
Work on the driving range is underway. The deteriorating railroad tie wall has been removed, and a new block retaining wall installed. The tee box was extended further to the west and concrete has been poured. A synthetic grass tee line will be installed on the concrete sections. This will help protect the natural turf, and provide a better teeing option when the natural turf area is closed.
Corey Welberg prepared jalapeno cream corn.
Kane Powell, in the foreground, prepared assorted pies, including cherry, peach, apple, blueberry, cheesecake, pecan with bourbon frosting, French silk and key lime. At the other end of the table, Rod Robson offered both tortellini soup and bacon-wrapped water chestnuts. Ron Reynolds offered samples of both sirloin tip and cowboy beans. Paul Wendl prepared oriental chicken wings. Jim Tibbles prepared grilled Cajun shrimp while Galen Redshaw offered barbecued pulled pork sliders. Jim Tometich and Sean Grambart visit with Tony Burns at the 20 Men Who Can Cook event. Tometich prepared cavatappi with choice of domestic pork red sauce or wild boar Italian red sauce. Grambart offered chicken lollipops. Kirk VanKirk offered steak bites with a choice of three different dipping sauces. Mike Trebon prepared both smoked chicken wings and Hawg wings.
