Leona Valley Sertoma

Making A Difference through Service To Mankind

Jan Clark

A Traditional Corned Beef Dinner

THIS IS THE FEBRUARY 9TH POST, REPOSTED TO REMIND ALL OF THE UPCOMING TRADITIONAL CORNED BEEF DINNER

Graphic of St. Patrick's Day in green text.

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A Traditional Corned Beef Dinner

Before the pandemic hit all non-profits quick and hard in 2020, each and every year, come rain, sleet or snow our Leona Valley Sertoma organization hosted a St. Patrick’s Day traditional corned beef dinner feast. Ours was different than anyone else’s because we provided a secret glaze for our corned beef that our guests were crazy about.

Without fail, we managed to serve 250 quality and quantity meals to include a variety of desserts and a full bar managed by member, Bev Brownfield. Oh, and yes, she prepared our famous Irish coffee and served with a special Irish whiskey.

Thanks to our sponsors who provided 280 pounds of corned beef each year, and at least 30 volunteers, AND authentic Irish music, OUR EVENT WAS A GRAND SUCCESS every single time!

Well, you know the drill – we placed ourselves on hold and had to change things up a bit for two years but now we are back in the “swing of it” once again thanks to our local café called Jack’s Place. The owners – Dave and Bob – offered to sponsor and prepare the entire traditional meal. Not only that, the total cost of each St. Patrick’s day meal sold will be donated to LV Sertoma to benefit our local scholarship program. So, if you are homesick for the best St. Pat’s dinner ever, please join us at Jack’s Place. / Please read the flyer.

May your joys be deep and many – May your heart be light and glad – May you have the best St. Patrick’s Day meal that you have ever had.

Written by: Jan Clark – Sertoma CEO

 

Sertoma Hosts a Traditional Corned Beef Dinner
Prepared & Sponsored by Jack’s Place Restaurant

Event Location:
Jack’s Place
40352 90th St. West
Leona Valley, CA 93551

$15 per Corned Beef meal to include dessert provided by Sertoma (Doesn’t include beverages)

“All Corned Beef Dinner sales will be donated to Sertoma”

Thursday, March 17th 2022 ~ from 4pm to 8pm

Fundraising Proceeds for Local Scholarships

Thank you to past sponsors and our community for your support

Dine In ~ Outside ~ Take Out

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A BBQ Brisket – Texas Style

A BBQ Brisket – Texas Style

A LITTLE NOTE: Most of the time the recipes I have shared in the past were from my “Main Line Recipes” railroad cookbook, but this particular recipe is from the March, 2019 issue in the Food Network Magazine. I am guilty of changing just a few of the ingredients. I was intrigued by the FNM recipe because it included a brisket which served a purpose for a St. Patrick’s Day meal. I think you will like it.

Editor’s Note: Looking to put an American twist into your St. Paddy’s Day celebration? Well, this Texas style brisket is sure to give you a zing as you dance an Irish jig. I would like to also take a moment to remind you that St. Patrick’s Day is just over a month away and your Leona Valley Sertoma will once again be hosting their annual traditional St. Patrick’s Day dinner. For more details about this upcoming event, please click here. – Jan

A BBQ Brisket Texas Chili

One – 2 ½ Lb. Brisket – One Tsp. Smoked Paprika – Two Tsp. Ground Cumin – One Clove Garlic, Minced – Salt & Pepper to Taste – Two Tbs. Vegetable Oil ~~ Cover the brisket on all sides with seasoning – Brown on all sides in the oil. Drain meat from oil – Place meat in sturdy foil and bake @ 350 degrees until tender about three hours or more if needed.
Brown one cup diced onion, one red & yellow bell pepper diced in one Tbs. oil / drain oil. Add one can each of black, white kidney beans, one large can each crushed and diced tomatoes, one small can tomato paste, three cups beef broth, two cups water, three Tbs. dark brown sugar, one Tbs. apple cider vinegar.
Remove brisket if tender, remove fat and chop into small pieces – Add all ingredients together in a large pot – Add ½ cup BBQ sauce and simmer until all flavors are married – Garnish with shredded cheese, chopped scallions, chopped cilantro and serve with tortilla chips of choice…. Bon Appétit from Granny Jan

For a downloadable pdf copy of the recipe click this link: A St. Patrick’s Day Brisket

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2022 Sertoman of the Year Award Recipient

2022 Sertoman of the Year Award

The 2022 Sertoman of the Year Award represents one of two awards presented annually by Leona Valley Sertoma. The second is the Service To Mankind Award presented to a worthy individual in our Lakes and Valleys communities. For more about these awards we encourage you to visit Sertoma International website.

Dave joined Leona Valley Sertoma around 2007 and has since been an active in our mission of “Service to Mankind”. He is a loyal Sertoman and is always available to lend a helping hand and we are eternally grateful for his service. His many years of personal, physical and monetary sponsorship, when organizing fundraising events makes Dave more than worthy of the  2022 Sertoman of the Year Award.

As the 2022 Sertoman of the Year Award recipient, Dave Millard joins a stellar group of dedicated Leona Valley Sertomans.  Check out past recipients of the Sertoman of the Year Award at: Leona Valley Sertoman of the Year Recipients.

Dave Millard, 2022 Sertoman of the Year Award Recipient

Dave was born in Northridge, CA and grew up in the San Fernando Valley with two siblings. His mother was a race car driver and his father worked on the space shuttle engines for Rocketdyne. David met his high school sweetheart, Laurie in 1976, graduating Sylmar High School in 1977 and in 1978, they married.

Dave Millard, 2022 Sertoman of the Year Award recipient
Dave Millard, 2022 Sertoman of the Year Award recipient

Dave went to work for Air King and the decision to leave family and friends, and move to Portland, Oregon, in 1979 with the company. In Portland, he also worked as a cook at Denny’s. They welcomed their first child, Brianna Brandy Millard on October 6, 1980, followed on January 14, 1983, by the birth of their second daughter, Jessica.

They moved back to California 1984 to help Laurie’s parents when Laurie’s 17 year old brother died. He and Laurie lived in San Fernando and eventually divorced in 1991 and Dave moved to Nevada where he worked as a cook for the Indian Casinos.

In 1993, Dave moved back to California and started his greatest adventure called AC Dave Heating and Air. Spending a lot of “family time” with their two daughters led to Dave and Laurie reuniting and they remarried on November 27, 1999. Their daughters Brianna and Jessica served as bridesmaids. In 2002, his Jessica gave birth to his first grandson, Dean, who became Papa David’s buddy.

Sertoman of the Year Award recipient, AC Dave shown in 2015, as he contributes $300 for turkey fund.
(l to r): Dave Millard, Juanita Kirkpatrick, treasurer, and Cathy Toso, president.

In 2005, while living in Valencia, Dave’s business tools were  stolen. This led them to sell their home and, in 2006, move to Lake Elizabeth, where Dave opened AC Dave Heating and Air serving the Lakes and Valley communities. On November 24, 2007 his second grandson, Daniel Christopher was born to Brianna. Daniel is affected with autism leading Brianna face many struggles of her own. Sadly, on March 30, 2014, Brianna lost her life on Hwy. 138 near Llano. Members of Sertoma at the time of their loss, Dave and Laurie are very thankful for the support of their Sertoma family.

Around 2016, the Millard’s started a non-profit called “Brianna Brandy Millard Smith’s Happy Children Memorial Fund” to honor their daughter’s memory with the goal of helping families in recovery from drug and alcohol addiction. Dave and Laurie have been able to help 14 families and remain dedicated to honoring Daniel’s mother.

 

2022 Service to Mankind Award Recipients

2022 Service to Mankind Award

The 2022 Service to Mankind Award has been awarded to a richly deserving pair of Leona Valley residents, the first time we have had co-awardees. Bob Nimesgern and David Clayton are the co-owners of Jack’s Place, our meeting place and local rest in the Leona Valley. Both Bob and David are so deserving of their awards, as they have unconditionally helped us raise funds for our St. Patrick’s Day dinner by preparing the dinner at Jack’s Place and providing
ALL proceeds pertaining to the event dinner only (not dinners off the menu) to Sertoma.

They also allowed us to host the November 20, 2021 Mini Gala at Jack’s Place while absorbing the cost of entertainment, the ABC license and no charge for the use of their business facility.  This 2 1/2 hour event was a HUGE success with proceeds going to support veterans and our local scholarships.

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The Leona Valley Sertoma presents two awards annually, the Service To Mankind Award is presented each year to an individual within our Lakes and Valleys communities, while the Sertoman of the Year Award is presented to a member. For more about these awards we encourage you to visit Sertoma International website.

Bob Nimesgern, 2022 Service to Mankind Award Recipient (as told by his sister, Jen)

Bob Nimesgern holding his 2022 Service To Mankind Award.Bob grew up in the suburbs of San Diego as the second of four children. In elementary school, he won 1st place in a cake decorating contest. From elementary to high school he worked a bicycle paper route. His first vehicles were a Vespa, followed by an orange VW Rabbit. He worked at Buffums restaurant during high school. He saved his money for trips to Boston to visit an aunt starting in the 7th grade, which sparked Bob’s love of traveling.

While studying at Grossmont College he traveled to France and Mexico. In 1995, Bob visited a friend in London and decided to move there for new adventures. He got a job at a French Patisserie and shared a flat with several people from Australia and South Africa. While in London, he traveled Europe with his roommates and all are still friends to this day.

After returning home from London, he graduated from Scottsdale Culinary School. He landed a job at Delmonico Steak House at the Venetian in Las Vegas as the executive pastry chef. After a few years, he got an itch to travel again and took 10 months off to live in Bali. Bob has traveled extensively visiting over 40 countries, including Israel, Jordon, Ukraine, Turkey, South Africa, Namibia, Morocco, Tunisia, Djibouti, Brazil, Argentina, Uruguay, Guatemala, Cook Island, Japan, Vietnam, Cambodia, China, Brunei, Malaysia, Indonesia and Thailand. His travels have undoubtedly influenced his culinary culture and creations.

He returned to the US and continued working in Las Vegas for a couple years. After 13 years of living and working in Las Vegas, he wanted a change of pace and moved to North Carolina. He worked at the University of North Carolina and spent a few summers working at a restaurant in Martha’s Vineyard.

In January 2019, Bob left the East Coast and moved to Leona Valley to be closer to his nieces and nephew, which is how he met Dave. Six months later, they purchased Jack’s Place together and the rest is history.

David Clayton’s 2022 Service to Mankind Award Recipient (as told by his Mom, Guyla, and sister, Sarah)

David Clayton holding his 2022 Service To Mankind Award.David was 2 years old when he moved to Leona Valley. He received his first tractor at 3 years old where he had his first rattlesnake encounter. Growing up he was involved with AWANA, choir, piano and 4H. In 4H he held all the offices and worked the 4-H food booth at the Fairgrounds for several years. He was always busy doing brush clearance for families in the community, rescuing people and their cars in ditches all over town and any and all projects he saw that needed to be done.

He worked for Ramsland feeding the cattle on Ritter Ranch for a few years before moving to Russia for a bit to help build orphanages. When he came home he started work at Burger King, then on to Medical record copying.

David finally decided to follow his dreams and moved to Arizona and went to Scottsdale Culinary Arts School. While there he worked in the Hospitality Hotel industry, a bagel shop and eventually customer service for IBM and AMEX.

Moving back to the AV in 2002 he purchased a commercial bakery called Anna’s. He became quite active around the Antelope Valley sponsoring fundraisers. He became active in LVIA and served on the Board for several years.

After a few odds and ends jobs around town he and Bob finally became the very proud owners of Jack’s Place, which they continue to use to “serve” our community and the surrounding communities.

As you can see David has always had the Gift of Hospitality!!

A Cookbook, A Train, and That’s Entertainment!

All Aboard! The Chili Express Cookbook

Working On The Railroad

Are you ready for an adventure? “All Aboard! The Chili Express”, where once upon a time, I was the co-owner of the Fillmore & Western Railway, which served as a movie, excursion and dinner train. My jobs included arranging the concessions and bar area, hiring entertainment and catering, and setting up the gift shop for each afternoon excursion… AND so much more. Visit the Fillmore & Western Railway to learn more about their available excursions and events. (Note: the F&W is currently non-operational. – Jan)

I decided to publish my own unique cookbook, which I titled, “Main Line Recipes”, to include “old timers” railroad terminology, along with recipes, of course. This led to my traveling to many states selling my book to other excursion railroads and to the fun and excitement of book signings. Not to brag, but my cookbook was not only sold to excursion train gift shops, but found its way into train hobby shops and railroad museums.

Leona Valley and Sertoma

people eating dinner at the murder mystery dinner theater
Dinner and Murder Mystery at the Leona Valley Community Building. A recipe for success.

After selling the Fillmore & Western Railway to another railroad enthusiast, I moved to Leona Valley. There I was introduced to the Leona Valley Sertoma and the beginning of a whole new adventure. In this next chapter of my life, I found a new calling and quickly moved up the leadership ladder. I have had the opportunity to meet some great people and have been involved with coordinating fundraising events with the group since 2006.

As I mentioned earlier, part of my job with the Fillmore & Western Railway  included booking entertainment and this experience comes in handy as a member of Leona Valley Sertoma.  What better way to raise funds than through entertaining an audience? This has resulted in booking the same murder mystery troupe who performed on those train excursions, to perform in Leona Valley. The concept was a huge “sell out” success, resulting in five different performances. Thus, our Lakes and Valleys community residents have enjoyed five different Murder Mystery dinner performances with the funds raised going to support things like our Scholarship Program. Hopefully, in the post-pandemic times ahead we can bring more entertainment to our Lakes and Valleys residents.

Let me close by encouraging all you readers to get involved in your communities and be a part of “making a difference”. For those living in the Leona Valley area, I  invite you to come see what Leona Valley Sertoma is all about. We hold breakfast meetings  at 8am,on the first and third Saturday of each month, at Jack’s Place, in Leona Valley.  For details email Jan at – 1grannyjanny@att.net

I suppose I could have shared so much more of my past railroading and more recipes from my cookbook, but, maybe I save that for another time. I’ll close with one of the recipes from my cookbook. I hope you like it.

— Jan Clark – Sertoma Member

From My Cookbook: Main Line Recipe to Include Railroad “Lingo” Language
By: Jan Clark

Educational and Tasteful ~~ “Doubleheader” Chili Meaning: A train hauled by two locomotives, especially in mountain areas, snow and where heavy trains are involved.

Ingredients:

1Lb. sweet Italian sausage / casing removed 1Lb. lean ground beef 2 C. finely chopped onion 1C. ea. chopped red and yellow bell pepper 3 cloves fresh garlic minced ¼ C. flour 2 Tbs. chili powder 2 Tsp. ea. cumin seed, basil and oregano leaves 1 Tsp salt and pepper 3 cans (28 oz. ea.) Italian tomatoes chopped & undrained 1 sm. can tomato paste 1 can ea. butter beans & dark red kidney beans undrained 1 can black beans drained 3 Tbs. Worcestershire sauce 1 ¼ Tsp. hot pepper sauce (optional or to taste) add a little water if necessary.

Directions:

In a large pot, cook both meats with onions , peppers and garlic until veggies are tender and drain off fat. Add flour, salt, pepper and dry seasonings. Stir in all beans and sauces… Simmer for 1 hour.

Optional: You can spoon chili over cooked rice or small – cooked macaroni pasta

Garnish Optional: chopping all black olives, long green onions, bell peppers, seedless tomatoes and shredded cheese of choice.
Serves: 6

– Bon Appetit, Jan Clark