Little Compton seniors treated to four star dining
"We've been doing a three-times-per-week luncheon program for seniors for years," said Ms. Malloy, "but we never had volunteer chefs until this January."Meals are a "suggested donation" of $3 for seniors, $6 if they are under 50, said Ms. Malloy. A donation box is positioned on a table at the entrance to the dining area where the tables are set up. The event is popular, and appreciated. "I like the comraderie with friends. They are wonderful friends to chat with." said Florence Lolihle, 90. The quality of the food also gets notice. "I liked the southwestern chicken chili the other day, and the spaghetti and meatballs were out of this world." Dot Shea, 70, who has been coming for a couple of months, said the southwestern chili is her favorite dish, which another guest at her table said had been made by Rhea Brooks. Joyce Helger, 76, said "I just started coming, but the recipes look good." James Holliday, 78, said "the pulled pork is very good too." At another table, Pete Jenkins, 53, said, "I love it. I eat everything. I'm half Indian (Mohawk). My favorite is pretty much everything." Chef. Prior's father, Greg Prior, was the minister at St. Andrews By-The-Sea Episcopal Church, and he and his wife Jennifer live on Indian Rock Acres. "I was looking for some volunteer work because it's the right thing to do," he said. He heard that LCCC was looking for volunteers and offered to help. "They asked me what I did for a living, and I said I cook." That's how things got started. "I've really cooked all my life" beginning in Myrtle Beach, South Carolina, "where I started flipping hamburgers." He earned a degree in history from Lander University in South Carolina, but went into cooking. "My Dad told me and my sisters (he has three) to do what we love to do, and then figure out a way to get paid for it." He's been cooking for a living now for about 20 years. He moved to Little Compton in 2004, and says, "I am an extremely passionate surfer. I sleep, eat, and dream surfing, and travel as often as I can. Little Compton for me is the best surfing spot on the east coast. A lot better than South Carolina." What he likes most about being a chef at the LCC, he said, is "it's fun. There's a nice sense of community there. Generally, the same people come every week." So far, he said, he's gone through his rotation of dishes at the LCCC, which includes spaghetti and meatballs, meatloaf, and shrimp gumbo. At the end of lunch on Monday, all 16 guests at the LCCC tables signed a thank you note that they delivered to Mr. Prior in the kitchen.