Warmly welcomed at the door at Chamberlain’s Steak and Chop House in Addison, Texas, guests first enjoyed a glass of roseate, a prosecco and pink lemonade cooler. It was sweet and refreshing, complementing the coconut-crusted shrimp and Wagyu pastrami deviled eggs hors d’oeuvres. This event, held July 12, has become a favorite event. Attendees had no trouble finding friends (new and old) to mingle with, and some asked around to find out who had been attending the dinner the longest. Though unofficial, both the proprietors of Chamberlain’s and some Life Members think that the event has been running for at least 15 years. Some in the room have been attending for 11, and there were many first-timers.
Chef Richard Chamberlain detailed the menu, which included a warm goat cheese cake on top of arugula salad, and a grilled entrée duo − filet mignon topped with porcini sauce, and a honey glazed pork chop. The wines with these courses (respectively) were crisp with pear notes, and a well-balanced cabernet with a spicy finish. The sound of glasses clinking and the hum of conversations and stories around the tables said it all. Dessert was served with distinct “mmmmms” – every good Texan loves a blueberry and peach butter cake with peach ice cream.
Our thanks to Chamberlain’s for another great menu and superb service by Karl, Lauren, and Jeff, and here’s to all the dinner companions who made this sold-out event so memorable.
Doing it Right!
“You’re welcome to bring any Mossberg firearm,” said Linda Powell. “It’s going to be a baited hunt; the distance will be short. All their baits