Eldon M. "Pee Wee" Peavy
A native of Buffalo, NY, Eldon got early training in the culinary arts at Ticonderoga Reform School, where he worked in the scullery. He laughs as he describes his favorite chore, swabbing the metal cafeteria trays after dipping them into the big drum of greasy, luke-warm dishwater. "Boy," he chuckles,"they woulda had a fit if they knowed what else I was dipping in that water!"
When he first came to San Quentin in the late 1960's, Eldon was assigned to the prison laundry, but it was soon apparent he was ill-suited to the job. ("Couldn't never remember how much soap to put in each washer load.") He was promoted to a job in a place where he could do less harm---the kitchen.
It was in 1986 that Elwood became Master Chef, succeeding Karl "Rough Butt" Jeffcoat, who, after surprising the medical staff by winning a long, nasty bout with syphillis, was carved up real good one night on his way to the shower room.
Serving 25 years to life, Eldon Peavy---chef, arsonist, child molester---continues to plan and provide a variety of hot, nourishing meals for all the cons at "The Q."
Eldon's Favorite Recipe
Chipped Beef on Toast
Perfect for that light supper following a Sunday afternoon baseball game or prison rodeo. Cut beef slices into bite-size pieces. Put a little butter in heated frying pan. Add beef. As browning occurs, stir, and alternately add flour and milk until you get desired consistency. If still too stiff, add a little water. Let simmer. Pepper to taste. Serve over toasted bread slices. Serves 3,500.
- 1.5 lbs pepper
- 12 lb butter
- 78 gals milk
- 16 lbs flour
- 125 lbs sliced, dried beef
- 141 loaves white bread, sliced
In Part Two...
We profile another legend of the San Quentin kitchens, Karl "Rough Butt" Jeffcoat, shown here in happier days before his unfortunate demise. Karl was as unpopular as he was mean, and always looked like he smelled something unpleasant. Four people attended his funeral.
InterSanctum main pageCopyright © 1996 Reno Bailey