Phases and Changes

Now residing on the other side of retirement, it’s always nice to welcome new members to this phase of life. Last night, at the JTD Center here in the Park, I was fortunate enough to witness the transition of one of the icons of the old (now more accurate than ever) E/F ITT. Bernie Kneeland who, (to borrow phrase that has been applied to me), has been around the F-18 “since the beginning of time” will now join us on the retirement bench. It was a great time, with many of those “old” faces that we’ve not seen in quite a while. We all looked great! Bernie received many well deserved accolades for his 38 years of service to the F-18 and the US Navy. A great event, with lots of kudos deserved for those involved in the planning and execution.

Several people inquired whether or not there would be a “Feeder Report” on the event. Well, yes there is, but it’s always difficult to separate the food from the event. We’re there to honor Bernie, see old friends, share experiences, and have some food along the way as part of a good time. Those goals were met and exceeded. But, since there are expectations, I’ll doff my tasteful social DFD garb and put on my Bottom Feeder bib, and offer a couple of observations.

In the “social time” before eating, having only one barkeep at a cash bar resulted in long lines, which provides opportunities for conversation but also makes for dry palates and less repeat business. Table wine service was handled nicely and appreciated through the generosity of our guest of honor, thank you very much Bernie! As the food service began, the salad was as expected at such an event, greens, onion rings and croutons. Speaking of salad, here’s a nice little test you can do on your own at any restaurant. Most table set-ups feature two forks, a spoon, but only one knife. Of course you use the salad fork for the salad, but you might need to use that knife as well, to cut up the pieces of greens or onions or whatever, resulting in your (only) knife being coated with dressing, and bits of things. Here's the test: when you’re done with the salad, leave your fork and the knife on the salad plate. When it is cleared, do they take the knife or “helpfully” take it off your plate and set it aside (back on the tablecloth) for your use in the next course? Yes, a banquet setting is different, but geez, having to use a knife coated with salad dressing for your fish course is not very appetizing in any case. I really don’t think that’s asking too much. Tonight we were expected to use the same knife again. If I were at a table service restaurant, I would have requested a new knife (which I shouldn't have to). The food choices were beef, chicken, or fish. Regardless of the center of the plate selection, all contained mashed potatoes and haricot verts. In the case of the chicken and fish, it didn’t provide for much contrast. The beef/demi glace did provide a little more interest. Reviews around the table were mixed. Service remained timely all evening; water, coffee, and the aforementioned wine were fine. It kind of gets back to that expectations thing again, what’s a realistic goal for a big plated dinner?

All that aside, it was a nice send-off, and Bernie should feel proud of the things that were read and said, and welcome to that: “Gee, what’ll I do today?” world. Come on in!!

Paving Progress

The surveyors were in the field yesterday, progress begins.. sigh….


DFD at any event