Through his ongoing Chef and the Fire Houses program, certified executive chef John Cappadona prepared hearty dinners for Mill Spring Volunteer Fire Department personnel on Monday, Sept. 18. The dinner featured sliced flatiron steak on toast, ciabatta bread, Caesar salad, green beans, potatoes, a garnish of Vidalia onions and applewood bacon, and, for dessert, apple strudel. Cappadona said he was inspired to do this for local firefighters by a program that helped feed good meals to firefighters in and around New York City. His local sponsors include Deb’s Mini-Mart, Henson’s Landscaping, and Brady and Associates Insurance.