On the evening of Friday, August 3, 2001 a meal was to be prepared by M. Russell Waters.  Since M. Waters' cuisine is generally reputed to be somewhat less polished than his French, this was responsible for a certain amount of trepidation among the troops.  Some were seen crying in corners, searching desperately for MRE's.  Others shamelessly begged M. John Selling to prepare a spaghetti dinner instead.  When we learned that Russ was providing a French menu as well, it seemed a reign of terror was at hand.  We are grateful that M. Jon Ball and Mme Ann Waters were available for consultation on the French as well as on the cuisine.  A fine meal was had by all.

And comparable standards were set on succeeding nights by executive chefs M. Rich Cotter and M. David Kenagy.  Completing the culinary tour de force was M. John Grant, who provided excellent breakfasts and lunches throughout.