The Barron Park Association


Jan 172018

The winning Chakraborty family has generously shared their appetizer recipe. Serves 4 appetizer portions.
Feel free to try it at home! 

Soy-Garlic-Honey NY Strip Steak and Sesame Grilled Asparagus with Pumpkin “Wasabi” 

Soy-Garlic-Honey New York Strip Steak (2 Day Preparation) 

1/3 cup soy sauce
1/4 cup honey
4 cloves garlic
1 New York strip steak 1/3-1/2 lb.

Day 1
Crush, peel, and mince garlic. Whisk together soy and honey. Place steak in a Ziploc bag, pour soy sauce and honey over, and add garlic. Squeeze out excess air, seal, and marinate overnight in the fridge.

Day 2
Complete Pumpkin “Wasabi” and Sesame grilled asparagus (see instructions below), then remove the steak, being careful to reserve the remaining marinade. Add marinade to a pot and bring to boil, then lower heat and condense to a glaze. Grill the steak to medium rare. Allow to rest for 5-7 minutes. Proceed to assembly.

Pumpkin “Wasabi”
(measurements are approximate)
1 sugar pumpkin
2 Tbsp. horseradish mustard
1 Tbsp. honey
Dash of soy sauce

Preheat oven to 350 degrees F. Slice pumpkin in half, remove seeds and stringy, spongy innards. Place halves cut side down on a baking sheet with sides; fill the baking sheet with 1/2-inch water. Bake until the flesh softens, so that the pumpkin is easily dented when the skin is pushed (approximately 1 hour). Let cool, and then scoop out 2 cups of pumpkin flesh. Mash with a fork and gradually blend in horseradish mustard, soy sauce, and honey to taste (one should not consciously taste the soy sauce or honey; the salt and sweetness enhances the flavors of pumpkin and horseradish). Proceed to assembly.

Sesame Grilled Asparagus
1 bunch asparagus
2 Tbsp. sesame oil

Wash asparagus and break off hard ends. Place in a wide bowl or ceramic container. Boil water and blanch asparagus for 3-5 minutes depending on thickness. Asparagus should remain crisp; start checking once the green becomes more vibrant under the boiling water. Do not overcook. Drain and dry asparagus, place on grill, and brush with sesame oil. Remove when asparagus skin has blistered. Proceed to assembly.

Break out “Chakraborty Chef’s Wine” (optional): California Cabernet or Pinot Noir, or Martinelli’s Apple Juice (if employing underage sous-chefs). Open bottles and pour glasses, being careful to match libations to intended recipients. Sip throughout the cooking process (to taste). Proceed to assembly.


Set out 4 plates and place 1/3 cup of the pumpkin “wasabi” in the center of each. Slice the NY strip steak on the bias, and arrange 3 slices along with 3 asparagus spears on top. Drizzle or brush glaze on the steak and asparagus, then around each plate.


Dec 042017

There will be a senior lunch on Wednesday, December 13, 2017 at Cibo’s restaurant at 1 :00 PM.

The cost is $20 and includes tax, tip and a drink. Menu choices have to be pre ordered, so anyone interested in getting the details, please contact Julie Spengler at 493-9151 or email at

Reservations have to be in by Friday, Dec.8th, so let us know your plans as soon as possible.

As usual, we will be in the private room at Cibo’s and our neighborhood couple, Gary and Jena, will entertain us with accordion music and lead us in a Christmas sing along. We always look forward to this event to get into the Holiday spirit.

Hope to see many of you there.

Oct 082017

The next Senior Lunch will be on Tuesday, October 10, 2017 at 1:00 PM at the Corner Bakery Cafe. It is located at 3375 El Camino Real at the corner of Fernando where the Boston Market used to be, with plenty of parking either in front or behind the restaurant.

The Corner Bakery Cafe is cafeteria style so you will each pay for your own selection at the counter, and they will deliver your order to the table when it is ready. The prices are modest, there are no tips involved, and we even get a senior discount. You can look at the menu in advance by going to

If you are interested in joining us, please email Julie Spengler at j94306s@gmail or call 493-9151 so we can make a name tag for you.

Changes in plans can be made up until 10 AM the morning of the lunch by calling Rosemary Jacobsen at 493-9152. As usual, if anyone needs a ride, let us know and we will try to arrange one for you.

Looking forward to seeing many of you there.

Aug 012017

The next bi-monthly senior lunch will be a picnic in Bol Park at 1:00 pm on Tuesday, August 8th, with Driftwood Deli delivering box lunches consisting of a sandwich, chips, cookies, fruit and a drink, all for the low price of $10. We are able to order ahead of time to pick our choice of the sandwich and drink.

We bring our own chairs and sit on level ground in a shady area and always enjoy the casual atmosphere of the park and sounds of the birds. For anyone who needs help with a chair, or needs a chair, or needs a ride to the park, we are willing to make sure you get taken care of so you will not have to stay away.

If you are interested in joining us, please either call Julie Spengler at 493-9151 or email by Friday, August 4th, so we can make a name tag for you and place your order.

Hope to see many of you there.

Jul 232017

The sixth annual Silicon Valley Tour de Coop, bike ride and coop tour is taking place 9am – 4pm Saturday, September 16, 2017. This free, self-guided bicycle tour of chicken coops and backyard urban homesteads, including honey bees, worm composting, and organic gardening, and, of course, chickens coops. Experienced coopsters will show off their coop handiwork while sharing their joy of raising chickens and the benefits of creating backyard ecosystems that support the residents as well as the planet.

Complete tour and registration information available on the SV Tour De Coop website at: