Monthly Luncheon

 

 

June Speaker:  Dr. George Gallagher

 

 

June Topic:  From hay hooks and pitchforks to Precision Animal Agriculture– Technology in Food Production

We all have to eat, right?  With around 8 billion souls currently living on planet earth, how can we feed them and their (and our) descendants?  Dr. Gallagher will provide a fascinating glimpse of how agriculture is trying to meet this challenge.

George Gallagher is a native of New Mexico. He completed a BS degree in Animal Science, MS degrees in Genetics and in Experimental Statistics at New Mexico State University, and a PhD in Reproductive Physiology at Washington State University. Thereafter he spent a over 20 years at Berry College, a private college in Northwest Georgia, where he was Dean of the Animal Science Department.  He now serves as the Head of the Animal Sciences Department at Cal Poly University, San Luis Obispo.

 

July Speaker:  Deepak Gulrajani

 

July Topic – A Winemaker’s Journey

Deepak Gulrajani is the founder, owner and winemaker of Nicholson Ranch. He began his winemaking career in his garage making home-made wines in the early 1990s. Deepak planted the vineyards at Nicholson Ranch in 1995 and has been producing wine since 2003. He was born in Mumbai, India, and came to California for a job in computer software in 1988. From his first introduction to wine, he has been a fan of California Chardonnays and Pinot Noirs, a love that continues today.  In addition, Deepak makes Cabernets and Super-Tuscans under his Gulrajani label.

Sirs #47 Menu 2026
(Fourth Tuesday)

NOTE: COST IS NOW $37
All choices include, bread or rolls, butter, and dessert.

January   

(1) Pot Roast with mashed potatoes and vegetables

(2) Grilled Salmon with lemon butter sauce, rice and vegetables

(3) Vegan Plate – Mushroom Risotto

(4) Chicken Caesar Salad

Feburary

(1) Corned Beef, boiled red potatoes and cabbage

(2) Snapper Piccata with rice and vegetables

(3) Vegan Plate – Penne Pomodoro and vegetables

(4) Chinese Chicken Salad

March

(1) Chicken Toscana with penne pomodoro

(2) Grilled Salmon with rice and vegetables\

(3) Vegan Plate – Pesto Tortellini and vegetables

(4) TEXMEX Salad with Cilantro dressing

April: 

(1) Pork Chop with Potato and vegetables

(2) Grilled Salmon with llemon butter sauce, rice and vegetables

(3) Vegan Plate – Penne pomodoro and vegetables

(4) Chicken Caesar Salad

May : 

*1) Tri-Tip topped with balsamic onions, mashed potatoes and vegetables

(2) Vegan Plate – Mushroom Risotto

(3) Snapper Picatta with rice and vegetables

(4) Chinese Chicken Salad

June:

(1) BBQ Baby back ribs and chicken, Cole Slaw, and corn

(2)Grilled Salmon mango papaya salsa with Rice and vegetables

(3) Vegan Plate – Penne pomodoro and vegetables

(4)  Club Salad with Chicken

July:

(1) Chicken Parmesan

(2) Bay Shrimp Louie

(3) Vegan Plate- Mushroom Risotto

(4) TEXMEX Salad with Cilantro dressing

August:

(1) Pork Roast and warm potato salad

(2) Grilled Salmon mango papaya salsa with Rice and vegetables

(3) Vegan Plate- Pesto Tortellini and vegetables

(4) Grilled Chicken Caesar Salad

September:

(1) Beef Stroganoff

(2) Snapper Picatta with rice and vegetables

(3) Vegan Plate- Mushroom Risotto

(4) Chinese Chicken Salad

October :

(1) Roasted Turkey with Cranberry & gravy Peas and carrots, sweet Potatoes

(stuffing on the table)

(2) Grilled Salmon mango papaya salsa with Rice and vegetables

(3) Vegan Plate- Penne Pomodoro pasta and vegetables

(4) Spinach Salad with Chicken

November :

(1) Baked Ham with honey glaze, potatoes and vegetables

(2) Grilled Salmon with lemon butter sauce, rice and vegetables

(3) Vegan Plate – Pesto Tortellini and vegetables

(4) Grilled Chicken Caesar Salad

$37.00 per person

 

 

 

 

 

 

$37.00 per person