Beef Stew for 2500
Culinary Historians of San Diego presents Rudy Shappee on a culinary romp through the evolution of naval cooking from the Revolutionary War to the present. He will depict life aboard our nation's ships at sea and share archaic recipes such as Spotted Dog and Drowned Baby.
Rudy Shappee enlisted in the Navy at age 17 and served as an air crewman for 13 years. After four cruises in Vietnam as a Rescue Crewman, Flight Deck Line Chief Petty Officer, and Squadron Maintenance/Material Control Officer, he retired from active duty in 1976. Two years later, he began his 25 year teaching career. He is currently a volunteer with more than 14,000 hours logged aboard USS Midway Museum and is the author of Making My Way, Beef Stew for 2500, and Why Do They Call It That? Info: [email protected].