Moose Lodge feast will make winter fade away

by Betty Wrenn Day - Posted on Feb 06, 2013 - 01:13 PM

Photo: Chef James Washington, right, demonstrates to the appetizer chefs what he plans for dinner at the “Toast of the Middle Peninsula” on Feb. 16. Robert Laccarino of River’s Inn, left, Amy Denton of  Jessica’s On Main, Allison Junkins of Kelsick Specialty Market, Doug Hibbs of the Courthouse Restaurant, and Amber Cooper of Eggheads Diner are five of the 11-plus chefs who will be competing in the Restaurant Appetizer Competition at the Gloucester Moose Lodge. Photo by Betty Wrenn Day

Chef James Washington, right, demonstrates to the appetizer chefs what he plans for dinner at the “Toast of the Middle Peninsula” on Feb. 16. Robert Laccarino of River’s Inn, left, Amy Denton of Jessica’s On Main, Allison Junkins of Kelsick Specialty Market, Doug Hibbs of the Courthouse Restaurant, and Amber Cooper of Eggheads Diner are five of the 11-plus chefs who will be competing in the Restaurant Appetizer Competition at the Gloucester Moose Lodge. Photo by Betty Wrenn Day

Citizens of Gloucester, Mathews, Middlesex, King & Queen, King William and of course everywhere else not mentioned: Mark your calendar now for the upcoming Toast of the Middle Peninsula on Saturday, Feb. 16, 5:30-10:30 p.m. to be held at the Gloucester Moose Lodge.

It’s Bull & Oyster Roast Buffet time, a feast that will make your winter doldrums fade away.

With music by The Country Stew Band, this evening of elegant dining begins with appetizers in abundance, and ticket holders not only get to taste them all but also get to vote on the best entry for this part of the evening, the Restaurant Appetizer Competition. Eleven chefs and perhaps more will be competing for the top award, so you can just imagine how good they are all going to taste, making your final decision not an easy one.

Chef James Washington and his staff will be in the kitchen making final preparations for a menu calling for raw, grilled and fried oysters, steamship round of beef, Swedish meatballs and noodles, green bean almandine, garden salad, rice pilaf, mashed potatoes and gravy, fresh rolls, assorted desserts, tea, lemonade and coffee, and a cash bar.

"I’ve been back at the Moose Lodge for a few months now, but worked here for five years previously. I now also work in Williamsburg at The Chambrel. Over my 30 years of experience I’ve had the privilege of working in several restaurants on the Peninsula and the Marriott and the Hilton. I’ve been cooking since I was 16 years old," he said.