by Dorothy Oliveira

PULL TOGETHER WIN TOGETHER              

With help of friends we pulled together another successful Clambake. This year’s theme was “GOA” so the menu consisted of Pork Vindalao, Curry Prawns, Pineapple Chicken, Goanese Bebinca, Mango Pudding, and Flan aside from our main featured dish “Clams” prepared by “Toneco” Antonio Jorge da Silva.            

I was in charge of the Prawn Curry and Goanese Bebinca. With the help of Virginia Yoshida and Maria Joao da Cruz the night before, we began chopping, cutting and waiting for the sauce to simmer over the fire preparing our dish while Sheila Rull served us tea. Putting the Goanese Bebinca together was a challenge but fun and turned out perfect! Clem Esmail prepared the Pork Vindalao which Toneco claimed was even better than his. Lulu Xavier made the Pineapple Chicken (that was what the recipe said although you did not see any pineapple). Hunter Choi and Maria Roliz was in charge of getting the clams, chutney, chapati and naan bread and the rest of the stuff for the day. MARIA ROLIZ MADE THE MANGO PUDDING (even though she never cooks) which disappeared in a second so did Tila Danenberg’s flan. Don’t know which went faster. Everyone enjoyed the food very much and couldn’t wait to get the recipes. Well, here they are under the recipe section of this bulletin. Credit also goes to Leo Xavier, Melissa Xavier, Kaua Young, Ken Harper, Nuno da Cruz, and Luiz Ozorio for helping with preparation and serving the food at the clambake. It indeed was a fun event with even the weather pulling together to make it the best Clam Bake ever!