I want to thank you for staying with us as we work through conflicts overseas and an increased production load shared by the Boomers who provide the technical expertise and the Zoomers who can still drive.
My part is keeping things moving between the Conference Room, the Galley, the Russell Cooktop, and the Weber grill out on the west patio.

One important lesson was learning to minimize the flatware.

That isn’t to say I tell our guests to eat with their hands—but getting the protein tucked between the top and bottom of one of Martin’s fluffy potato rolls makes just about everything taste better.I

The rolls—hearty sandwich buns, sliders, or hoagie style—are the perfect companion to roast beef, burgers, ribs, fried chicken, pulled pork, fish, or just about anything else coming off the grill. They belong in the same category as the little shortcuts on my “Cheatin’ Menu.” Like, I could make sriracho or mayonnaise, but sometimes a tub of Duke’s and some hot sauce can work just fine. The goal is to get something hot in front of people distracted by all sorts of things. And get them satisfied without getting all worked up about fixing the situation.

Of course I can bake fresh rolls from scratch. They’re wonderful, and once in a while it’s worth spending the day doing it.

But when you have a watch team to feed, or a patio full of hungry people waiting for supper, there’s no shame in letting Martin’s do part of the work. A pallet from the local bakery works just fine during picnic season.

Martin’s Big Buns are where I start when it’s time to feed the crisis crowds!

Copyright 2026 Vic Socotra
www.vicsocotra.com

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