Courtesy Photo | A volunteer from Cooks from the Valley serves a free steak to Master-at-Arms Nicholas...... read more read more
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MANAMA, Bahrain - More than 1,500 service members, civilians and their families stationed in Bahrain spent the Fourth of July enjoying a free steak dinner with all the fixins complements of the California-based Cooks from the Valley.
Nearly 60 chefs from this all-volunteer organization brought more than 13,000 Harris Ranch, 12-ounce New York center cut steaks to troops in the 5th Fleet area of responsibility, including Naval Support Activity Bahrain, Camp Lemonnier in Djibouti, Africa, and the amphibious assault ship
USS Nassau (LHA 4).
"The steaks, corn, potato and watermelon were absolutely delicious," said NSA Bahrain Commanding Officer Capt. Rick Sadsad. "The Cooks' presence here means a lot to all of us and we sincerely appreciate their hospitality and generosity."
Despite temperatures exceeding 100 degrees Fahrenheit at dinner time in Bahrain and smoke billowing from seven charcoal grills manned by the cooks and other volunteers, people lined up to receive their food before sitting at nearby picnic tables to enjoy their meals.
Cooks from the Valley founder Thomas Anton says the secret to cooking a great steak is to sear it quickly and turn it often while keeping the meat seasoned with a combination of oil, garlic and special seasoning.
Anton, who has served steak to service members from various locations including Pearl Harbor, Dubai, Guantanamo Bay and multiple carrier groups, has developed his cooking technique since serving his first steaks on board the USS Chandler (DDG 996) more than 25 years ago.
"I wouldn't be anywhere else and I mean that," Anton said. "It brings tears to my eyes because our service members are the finest."
Anton's sentiments were echoed by other volunteers who are a diverse group of U.S. citizens that contribute their time and money to demonstrate their support for America's fighting men and women at home and abroad. According to David Gay, a Vietnam veteran and Cooks from the Valley volunteer, many in the group have sons and daughters serving in the military.
"It's really important to the older guys here that these young men and women have more respect than what we received when we came back home from Vietnam," Gay said. "We're just trying to let them know how much we appreciate them."
The steaks were delivered to the Middle East theater by Fleet Logistics Support Squadron 57 (VR 57). The San Diego based squadron, also known as the "Conquistadors," used one of its three C 40A Clipper aircraft to transport the more than 15,000 pounds of steak, ice and cooks approximately 9,000 miles to complete the Cooks from the Valley's mission.
VR 57's Commanding Officer, Cmdr. Bill Crump said mission's success is accredited to the contributions of more than 200 people in places as diverse as Naval Air Station Sigonella, Bahrain's Commander Task Force (CTF) 53, CTF 63 in Naples, VR 57's operations department, the squadron's multiple pilots and air crew in addition to countless others who helped facilitate the transportation and temporary storage/housing of the cooks and their precious cargo.
"We're just honored to be a part this mission as we are with every mission in support of our troops," Crump said.
Multiple organizations, including NSA's Morale, Welfare, and Recreation department made this endeavor possible. Everyone's efforts were greatly appreciated.
"It was just like a home-cooked meal, but right here on base," said Petty Officer 2nd Class Kevin Nelson, master-at-arms. "It was amazing!"
His sentiments were echoed by Sadsad.
"The Cooks from the Valley have proven they're the best," he said
| Date Taken: | 07.04.2010 |
| Date Posted: | 07.04.2010 20:56 |
| Story ID: | 52377 |
| Location: | MANAMA, BH |
| Web Views: | 507 |
| Downloads: | 388 |
This work, Cooks from the Valley Serve Steak in Bahrain, by PO1 Jason Poplin, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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