Garden Club dines at Breenan’s

Diboll Garden Club members making a trip to Houston last week were treated royally during lunch at the Chef’s Table at Brennan’s restaurant. The Chef’s Table is a huge round table surrounded by glass in the kitchen area where meal preparations can be observed.
The saying of “putting the big pot into the little pot” aptly described what Executive Chef Danny Trace arranged for the group. Beginning with the first appetizer of Seared Scallop over a bed of lightly dressed Spring Greens, the meal progressed to a second appetizer of Jumbo Lump Crabmeat with Butternut Squash Puree. Each member then ordered an entrée of choice. A favorite soup was Brennan’s famous Turtle Soup splashed with sherry, and some of the members were able to watch this delicacy being prepared following lunch. Of course desserts could not be missed, and among the choices selected were Bananas Foster flamed at the table and Creole Bread Pudding.
Hostesses Fran McClain, Kathy Sample and Louise Maxwell had Tessie’s Treats create a beautiful flower bouquet cookie for each lady and also provided a door prize of a unique garden bird feeder. Ima Weisinger was the lucky winner.
Houston Garden Club member Nancy Keely, a good friend of Fran McClain’s daughter Lisa, had prepared gift bags containing “Fourth of July” crinum bulbs, “Rain Lily” bulbs, and amaryllis seeds for each lady. And the last “goody” on exiting the restaurant was a handful of Brennan’s outstanding pralines.
Those members enjoying the outing were Nita Hurley, Mary Ingram, Marcia Jones, Fran McClain, Gloria Ogden, Jo Ann Rainwater, Kathy Sample, Gay Storch, Kathy Townes, Ima Weisinger, Dolly Whitaker, and guest Elsie Simpson.