From the start, the Eagle Scout court of honor for Brian O’Rourke III in Cambridge, Mass., was destined to be special.
Brian’s grandfather, Glen McLaughlin, traveled all the way from California to be there. There was a slideshow that had many in tears. And the new Eagle gave a speech saying he started Scouting “as a self-conscious and awkward kid, but I found my stride, grew as a person and was able to work my way up to the rank of Eagle.”
When it was time to eat, the event entered a new realm of awesomeness.
That’s because the court of honor was catered by another Troop 56 Eagle Scout: Tano Holmes, Eagle Scout Class of 2005.
A banquet chef at the Waldorf Astoria New York, Holmes periodically returns to Cambridge to teach the Cooking merit badge. In fact, Brian earned that Eagle-required badge from Holmes.
Brian was so inspired that he asked his parents to hire Holmes and his catering company for Brian’s big day.
The gourmet spread included white bean and artichoke dip with pita, prosciutto and melon; caprese salad; and a charcuterie board of Italian meats and cheeses. After the ceremony, the guests dined on meatballs and penne with marinara sauce, pasta primavera alfredo (for the vegetarians), and salmon on a potato fennel hash.
For dessert: Italian sodas and lemon panna cotta with blueberry drizzle.
So how did the Scouts like it?
“This food is really good,” one said between bites.
This is more than just a fun story about a delicious dinner. It’s a nice reminder that Scouts go on to do great things in a variety of career fields: doctors, lawyers, businessmen … and gourmet chefs.
Congrats on your big day, Brian! And on yours, Chef Holmes.
Hat tip: Thanks to Neil Lupton for the blog post idea and info.
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