HISTORIC FIRE ENGINE, OLD NO. 3, COMES HOME FOR CAR SHOW
Lt. Celeste Alvey (left) and firefighters Todd Crum (center) and Jordan Moitoza are shown with Crockett’s vintage Engine No. 3. Originally a produce truck, it was revamped by C&H Sugar in 1934 for the Crockett Fire Dept. and turned over in 1936 to Port Costa as the town’s first fire engine. The venerable 79-year-old vehicle is now back in Crockett, and will be on display at the Port Costa Car Show & BBQ on July 17th. More information on the Car Show is on pages 2 and 3.
Chef Ridge Greene with his hand-built backyard barbecue (with hood by Clayton Bailey).
ATTENTION TO DETAIL PAYS OFF WITH GREAT BBQ
Ask any avid barbecue chef for the secret of perfect ribs or Tri-tips and you’ll get many different answers: Top quality ingredients. Dry rub seasoning with salt, pepper and garlic. Sprinkle with chopped green onions. Avoid a too-hot fire. Use a starter chimney to replenish charcoal as heat diminishes. Keep a meat thermometer handy. Cook it low and slow. Adding to the above, pay attention to details and be patient, advises Ridge Greene, in charge of the grill at the Port Costa Car Show & BBQ. His menu includes savory Tri-tips with West Coast-style finely chopped salsa, coleslaw and heirloom Pinquito beans with ham hocks, pasta salad, fresh sliced bread, hot dogs and chips. Ridge takes to grilling naturally. “When I was a kid I was always interested in what was going on in the kitchen,” he says.
Two nights in idyllic Asilomar resort on the Pacific Ocean near Monterey
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A $50 gift certificate for Jack's Restaurant in Pleasant Hill, voted BEST OUTDOOR PATIO and BEST BREAKFAST by Diablo Magazine
A Port Costa School ceramic plate by Crockett artist Kathy Kearns
