Only three of the four chefs were available tonight, but dinner was to be had anyway! The fourth chef was on his way back, and should be there next week.

Tonight's menu was barbecue chicken sandwiches and pesto pasta salad. Both CI recipes. The pesto pasta salad was not new to this crowd, but it certainly is a favorite.

Cub failed us in terms of pine nuts. It shall be stated for the record that Rainbow Fresh has always had pine nuts. Bulk pine nuts. In the Fresh section. So tonight was a walnut pesto. It was quite good.



Bertha was loaded up with 4 ounces of basil, 1 ounce of spinach, lemon juice, the aforementioned walnuts, garlic, salt and pepper. She made quick work of grinding that down to a lovely paste. In went the last two sercret ingredients - parmigiano-reggiano and mayonnaise. Bertha took care of those with no trouble.

Pasta Time (not pictured) cooked the farfalle, and once cooled, they were covered in the pesto. Add some "Cherubs" (grape tomatoes in a lovely beehive shaped package) and we're all set!



The barbecue chicken recipe was a little confusing. So we improvised. The chicken was grilled until done (not 30 minutes and then 45 minutes).



This needed to be picked, which two of the chefs were delighted to take care of.

The sauce was involved. Bertha got to come out to play again (twice in one night!) and had no trouble turning two halves of an onion into a pulp.

We were really going for the juice here, so the pulp was put into a fine mesh strainer.



This was mixed with a variety of sauces including ketchup and Worcestershire and then cooked down until a bit thickened (but not terribly thick).



Due to one chef being slightly odd, the meat from the chicken parts were kept separate, white and dark. As this is dinner for four chefs, each was certainly capable of adding their own sauce to their chosen chicken.

Look at that lovely barbecue sauce in the beautiful gravy boat.



Dessert might be secret. But it involved some delicious raspberries.