When AUXCHEFs Ron and Ginger Ellis, visiting from Flotilla 87, Louisa, VA, D5-SR, accepted an invitation from Station Menemsha (MA) Officer in Charge, Chief Jason Olsen, USCG, they expected a busy but calm week of cooking for the station personnel.
Both Auxiliarists are graduates of AUXCHEF training, certifying them as chefs able to cook for large groups, such as Coast Guard Station personnel.
They are adept in military style cooking and using Coast Guard accepted techniques and materials.
That changed quickly at about 1430 on Monday July 12. They were relaxing after serving lunch when Ron notice black smoke rising from the village. Hurrying out of the barracks to find out what was happening; he and Ginger were nearly run over by the Station SUV as it rushed to the water front.
They later found out the crew needed to get the 47' Motor Life Boat away from the burning pier. By that time, black smoke was billowing and red flames were shooting skyward. The Station's historic boathouse was fully engulfed by the fire, burning to the ground. The Station pick-up was destroyed as was all of the Station equipment. Five private boats were damaged and the wooden pier was destroyed.
Thankfully, no one was injured in the fire. The fire fighting, which involved all the fire units on Martha's Vineyard, went on all afternoon focusing on keeping the fire from spreading to the surrounding buildings. The village was evacuated. The cause of the fire is still under investigation.
That afternoon and evening, Ron and Ginger made sure that the station personnel had food and drink to keep them going. Sandwiches and Mountain Dew were the main items on the menu.
Starting on Tuesday, the two AUXCHEFs were back to preparing and serving three meals a day. The challenge was that there at least twice as many people to feed. Planning involved some creativity to stretch the available food. The additional personnel included Captain Gifford, Commander of Sector Southeastern New England, investigators from various agencies such as Alcohol Tobacco and Firearms agency, CG Investigative Services, the state fire marshal and other Coast Guard personnel from the Sector.
The meals included entrees such as smoked pulled pork, meatloaf and steamed shrimp. With all of the stress, good and plentiful food was important to keep the crew going.
RADM Neptun came to the Station on Thursday to survey the damage and talk the Station personnel. Despite their worries, the crew spiffed-up the station, including grooming Bridger, the Station dog (and guard of the galley). Ron and Ginger prepared a dinner for the Admiral and crew, featuring grilled steak and zucchini, home made rolls, and peach cobbler. At the end of the dinner, there was nothing left. That's what cooks like to see!
When Ron and Ginger left on Sunday, they had the satisfaction of helping the station get through a difficult time by providing great food. RADM Neptun gave them each his challenge coin and the crew heaped thanks and praise on them.
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This is what is left !
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Bridger
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Meal at Menemsha
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