My world-famous, eat from the jar with a spoon BBQ Sauce will be available for purchase in pints and quarts.

Just a short post to let you know that my new book, “A Different View:  Travels with Team Easy, Iraq 2007″ is now out and available for purchase.  Ten percent of profits will be going to Cooking with the Troops.  Nuff said.

Cooking with the Troops now has additional opportunities for sponsors for the reception being catered at Normandy on D-Day.  For those not familiar, Cooking with the Troops will be taking 3-6 young veterans turning into chefs to Normandy to plan and execute a reception for the dedication of the statue of Dick Winters by the WWII Foundation.

Sponsors of the event won’t get just a donation.  They will get a series of web articles that will feature their name, links where possible, and even their logos as we detail the planning and execution of the trip.  They will get their name and logo on all videos about preparations for the event, as well as video from the event.  What’s more, while we can’t promise anything yet, we are working on some additional coverage in multiple media outlets, and to try to do something very special for the young veteran chefs if possible.

Cooking with the Troops helped more than 2,000 in its first full year of operations, more than double the few hundred helped in the first few months of operation.  Our Facebook page now has more than 1045 members, more than 600 are following us on Twitter, our videos have been viewed more than 850 times, and we have started to develop some major media interest as well.  Our video and reports are also able to be syndicated through SOGMedia and other outlets are in development.

This year, we can’t just double again.  More than 100,000 troops are likely to be demobilized over the next five years, on top of those leaving because of wounds and other reasons.  This number is deceptive as more than three times this number will be affected by the draw down.  Given the economy, getting our Culinary Career program up and running, and helping as many as we can, is essential.

If you, your company, or organization would like to be a part of this event, and in bringing our culinary career program online as we help advance some new careers, write us at ceo@cwtt.org

“We are proud to help an Indiana-based charity that is doing so much for out troops and veterans,” says Sean Keefe, general manager of the restaurant. “Everyone on our team is excited to be involved with a charity the gives back to our deserving troops. To help them as they help with things from nutrition to jobs is something we are glad to do, especially given their upcoming event on D-Day.”

The fundraiser will run from 11 am to 10 pm, and the afternoon will see something special. From 2-4 PM, Indianapolis-area bestselling author Michael Z. Williamson will be signing 100 copies of his books, given to those coming in and buying a meal in support of Cooking with the Troops. The books are a donation from publisher Baen Books.

“We can’t begin to thank Red Robin enough for this,” states C. Blake Powers, CEO of Cooking with the Troops. “We have requests for a number of events from troops and wounded, some young veterans who will be catering a very special reception at Normandy on D-Day, and are working to help get a chef to Afghanistan to cook for some of the troops out in remote locations.  Doing all this takes money and support, and this will be a huge help to those efforts.”

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Ellen Adams is a 20-year Air Force veteran who embarked on a very different career on leaving the service.  She went to culinary school in the U.S. and in Italy, and became a personal chef.  On top of that, she volunteered to develop the Homefront Program for Cooking with the Troops.  Last year, she took time off from her work to develop the program, conduct the initial and proof-of-concept events, and is already at work on improving and expanding the program.

Heather Solos is a child of the military, a former professional chef, and now blogger and author.  Despite getting her new career off the ground, and being a mom, she has devoted a lot of time and effort to Cooking with the Troops.  This included helping with food events and serving as Ellen’s second in command on the Homefront Program events at the Warrior and Family Support Center at BAMC.  Like Ellen, she’s working to help us grow and do more for as many more as we can.

Marta Darby is a proud mother, cook, and blogger — and a long-time food crush of mine for her recipes at Babalu Blog.  How can you not love a woman who when asked to come cook for 200 or so (that turned out to be 350 or so) at BAMC, not only shows up but brings her husband, two sons, and two daughters along at her own expense to help?  Who continues to support the troops and Cooking with the Troops?

Amy and Lucy are Marta’s daughters.  Two wonderful young ladies who can smoke a cigar, play dominos, and cook like nobody’s business.  CLAP CLAP CLAP CLAP!!  Their work ensured not only good food, but they made sure that more than 350 were served with a smile and love as if members of their own family.  LUUUCCCCYYYYY!  Nope, no photo as they are too young and innocent to be exposed to this crowd. 

I’m incredibly lucky to know these women, and I don’t say it to them often enough.  Thank you.

Happy Valentine’s Day.

LW

Cross posted at Blackfive

It is good to dedicate a day to taking stock of all that is good in our lives.  No matter how bad things are, there are always things that we need to think about that are good and deserve to be remembered.  Things for which we should indeed give thanks — whether to a higher power or simply to express gratitude for those things being in your life.

Today, take a moment to include U.S. and Allied troops, families, and caregivers in those things for which you give thanks.  These are the people who sacrifice so that you can celebrate this day in relative peace and safety, without fear of censure or prohibition.  These are the people who give up their holidays and family so that you can have yours.

It doesn’t matter if they are regular forces, national guard or reserve, or even state guards/militia:  they are there to do for you so that the 99 percent plus of you that do not serve (or even know someone who does) can enjoy the fullest possible benefits of liberty.

Today, join us in giving thanks for this small percentage of our population who voluntarily chose to give up some of their freedoms and miss holidays and family, so that you can enjoy yours.

As part of this effort, a statue of Dick Winters is being dedicated on 6 June 2012 in Sainte-Marie-du-Mont, Normandy, with a reception afterwards at the Utah Beach Museum. It is an honor and a pleasure to tell you that Cooking with the Troops will be providing the refreshments at the reception. Our goal is not just to provide tasty and appropriate food and drink to those attending, but to involve as many veterans-to-chefs and troops/vets interested in culinary/hospitality careers as possible.

We will not be able to do this without your help. Please help us help the current generation even as we honor those who served before.

LW

How do you describe the indescribable?  In some respects, the event done by at the NASDAQ MarketSite by Cooking with the Troops and NASDAQ OMX truly was indescribable.  After all, how can one describe the feelings that come from bringing together veterans from WWII to present with those currently serving?  How can you describe the joy that came from being able to bring in those in uniform in to watch the cooking demos and for a magnificent lunch?  How can one say thank you to all who made it possible?

After all, this is a day that started with a surprise, and what a surprise it was.  Blue Nile, the leading online retailer of diamonds and fine jewelry, made it possible for wounded warrior Timothy G. Strobel to propose to his love Jennifer.  He was a medic who survived a great deal in Iraq, but was severely wounded in the leg.  He refused amputation of his leg, and has worked to walk again when told that it wouldn’t happen.  He met Jennifer during that time, and he credits her love and support for his recovery.  Blue Nile not only provided the ring and other items, but worked with Fox & Friends (you can see video of this from Fox here, tissue alert) to make the surprise happen.  Jennifer thought she was being interviewed because he couldn’t be present, then had Brian point out a video that was playing on the NASDAQ tower — in which Timothy held up five signs outlining his love for her.  As she was watching that, he came up, got down on bended knee, and proposed.  He later admitted in an interview that he was more nervous at that moment than during a firefight… Yes, that is Cooking with the Troops in the background, we were screening and trying hard not to let her know something was up (to say there was OPSEC on this is an understatement).

To top their morning off, NASDAQ and Cooking with the Troops provided the couple a special breakfast.  Chef Ellen Adams and Chef Kashia Cave prepared and served plates of chocolate chip pancakes, bacon, and strawberries on behalf of Cooking with the Troops.  The couple enjoyed the breakfast in a very special location prepared for them.

And what better way to start their new day than with a

Then the next phase of operations got underway:  Cooking Demonstrations.

Over the last few months, four guest chefs had agreed to do culinary demonstrations for the invited guests and troops on the second floor of the NASDAQ MarketSite.  This excellent function area allowed people to watch the goings on down in Times Square, and view the cooking demonstrations up close.  In fact, some found themselves participating in those demonstrations… Sears joined in by offering and providing equipment for use by the chefs.

First up was Chef James Luque, executive chef at the historic Thayer Hotel near West Point.  He prepared a magnificent seafood risotto with lobster, shrimp, and scallops (on their menu at MacArthur’s Restaurant), showing the audience how they too could do this dish at home.  The audience of guests, veterans, and troops not only enjoyed the demonstration, but the tasting samples provided afterwards.  There is more news to come in regards the Thayer Hotel, so stay tuned to this site.

Next up was the culinary demonstration team of Dan Glickberg and Mitchel London from Fairway Market.  They showed how to do an easy and delicious roast butternut squash and cornbread stuffing.  It was easy to tell that they were pros at doing demonstrations, and the banter had the audience both laughing and paying close attention.  They also let drop that they were doing a demo for television, and while we don’t have that video, you can find recipes and videos from Fairway here.

The third guest chef was Paul Niedermann of BLT Steakhouse — and winner of Season 9 of Hell’s Kitchen.  He prepared the BLT signature tuna tartare, with the help of an audience member, Dr. Dozie Onunkwo of B.N. Shape Clothing, who stepped up when Paul called for a volunteer.  There is no truth to the rumor that everyone in uniform took an involuntary half-step back when the call for volunteers went out.  Dr. O, as he is better known, was coached through the preparation by Chef Niedermann, and the previously prepared tastings didn’t last long.

The final demo was by Cooking with the Troops own Chef Ellen Adams, who did her Harvest Pasta, showing how it can be done healthy and in just nine minutes.  It was a two pan dish, a sautee pan and a boiler, with everything coming together in the pasta pot for service.

Then it was time for lunch, with the magnificent people at Fairway Market catering the luncheon.  Their catering department provided some amazing charcuterie, cheeses, salads, sandwiches, and desserts.  Alas, there are no pictures of most of this, as it all went fast.  This photo of the Cooking with the Troops logo cupcakes (which were moist and delicious) was taken earlier in the day.  For those not connected with the military, do not get between troops and good food.

Nor was food the only item on the menu for the luncheon.  Courtesy of Sears, Josh Gracin performed, singing a very special song of love, loss, and service.  There was a small bit of speechifying, but the focus was on the food, the company, and enjoying a very special day.

A very special guest for the day was Phil Perugini, seen here with the USO Liberty Bells, who is a surviving member of E Company of the 2nd Battalion, 506th Parachute Infantry Regiment, of the 101st Airborn Division — better known as the “Band of Brothers.” He strongly denies that he is a hero, feeling that those who fought all the way through are the real heroes.  On D-Day, his jump went bad, and he ended up holding his position for four days until relieved, while dealing with a broken/shattered femur.  His family, who provided this photo, had to talk him into attending and we are so glad they did.  When troops learned he was there, all wanted to talk with him.

One person came specifically to see him.  Nicolette Maroulis from Warrior Gateway’s Vets2Chefs Program, came despite being in intense pain just to meet Phil.  Nicolette spent a lot of time in a wheelchair as a result of her injuries while in service, and pain is the price for being out of the chair.  She paid it gladly so she could meet him, and it was amusing to hear each deny they are a hero, but accept that they might be heroes to the other.

The day was capped with a very special closing bell ceremony.  The Liberty Bells sang the National Anthem, and then two very special people stepped forward to ring the bell on behalf of Cooking with the Troops.

After the requisite signatures, the party adjourned into Times Square for some photos.

Oh, and so you know, throughout the day on jumbotrons on both sides of Times Square, you might have seen this:

Nor was it just still images, on some of the smaller screens video provided by 3Media Partners was playing.

None of this would have been possible without the partnership with NASDAQ.  There is truly an amazing team of people there who feel strongly about doing right by the troops and veterans, and were determined to show that in a tangible fashion.  In the process, they’ve opened a number of doors for us and for others.

Nor could it have happened without our sponsors:

Please help us thank them for making this wonderful event and day possible!

The facility is much more than meets the eye.  The space you see here is below the main dining room, which can be seen here with Chef David and some of the guests:

The graduation exercise was a dinner prepared for some seventeen food and wine enthusiasts, including some local notables.  CwtT was delighted to have two representatives there, as the group of veteran chefs was even more outstanding than the delicious food.

The dinner was developed and prepared by the veteran chefs, who also served the meal.  Here’s a shot of them preparing to serve one of the eight courses:

When you say they did everything, we do mean everything including cleaning up as they went:

This is (most) of the first class to go through the culinary bootcamp program

Cooking with the Troops is proud to have provided some encouragement and chef’s kits to this first group in the Vets2Chefs program.  You can read more about the event here.

Short bios on the first five:

Kevin S. Kett, U.S. Army and Army National Guard-active.  14-years’ service in the Infantry.  Currently resides in Tucson, Arizona and serves in the Florida Army National Guard.

Michael Hardiman, U.S. Army stationed at Fort Drum, New York.  Deployed to Iraq in June 2004, deployed again in 2005 and was injured by two roadside bombs in Iraq.  Was in the 2^nd Battalion 14^th Infantry Regiment of 10^th Mountain Division.  7 years, 3 months, 19 days active duty.

Nicolette Maroulis, U.S. Navy, explosive device dog handler.

Phillip M. Parker, currently active-duty Air Force served 19 years and planning to retire next year.  Stationed at Kirtland Air Force Base, Albuquerque, New Mexico.  Originally from San Antonio, Texas.  Previously assigned to bases in Germany, Korea, Alaska, Hawaii.  Deployed 3 times to Saudi Arabia and twice to Iraq.

Shirley Perezacosta, retired U.S. Air Force, currently living in Pisa, Italy.  Has three boys, 19, 17, 13.  Deployed 3 times to Kyrgyzstan (hub to Afghanistan), Asia and Europe.

Managing Director: We are seeking someone with a proven track record in
non-profit management and growth to run our day-to-day activities.
This person will help us grow, keep up with regulatory requirements and
deadlines, and try to ride herd on a growing base of volunteers.
This position reports to the CEO.

Director of Communications: We are seeking someone who can handle the
rapid changes in the industry, has the skills and the contacts to make
things happen, and has a passion for both communications and what we do.
This position reports to the CEO.

Director of Development: We are seeking someone who can handle
fundraising, grants, and all the other activities related to creating a
state-of-the-art development program from scratch. This position
reports to the CEO.

Social Media Manager: We need someone who has the knowledge, energy,
and skills to take on this important and growing facet of our
communications programs. Much of our growth has come from this area,
and we seek someone who can build on that to take those efforts to new
heights. This position reports to the Director of Communications.

Media Manager: This person will be responsible for specialized and
traditional media activities. They need to have solid skills, current
connections, and the ability to reach the right people in traditional
media from New York to Landstuhl. This position reports to the Director
of Communications.

If anyone (else) on the list is in the Lafayette, Indiana area, we are
also seeking some bookkeeping and admin help local to our headquarters
(such as it is).

Cooking with the Troops is an equal opportunity organization.
Despite any jokes made about the Air Force or other lesser services,
Cooking with the Troops does not discriminate based on branch of
service, gender, race, or religion. We do reserve the right to mess with
bean counters and REMFs at any and all opportunities.

To apply, ask questions, or just tell us we are nuts, contact
ceo@cwtt.org