The next Culinary Group Dinner will be January 9. The planned menu is: Matsutake soup, Age sushi (vinegared rice in fried tofu sacks),cucumber namasu (cucumber with vinegar dressing), shiitake cooked in soy and sake sauce, spinach with tofu sauce, teriyaki chicken, tuna sashimi, shrimp with long whiskers, and for dessert red kanten (agar agar) with crushed pineapple (prepared and eaten like jello).
We meet at 7 p.m. at the San Francisco County Fair Building (a.k.a. Hall of Flowers), Golden Gate Park, 9th and Lincoln, SF. The dinners are open to current MSSF members and their guests. Reservations are required and must be made no later than Wednesday, January 4. Make your reservation online by going to mssf.org. Go to the calendar and click on the event, or go to the members area and click on “event registration”. You may also contact Bill and Carol Hellums at 415-347-7444 for reservations or other information.
We keep our reservation numbers at a maximum of 60, so reserve earlier rather than later.
Be sure to bring all your own tableware and table covering, as the venue does not provide linens, dishes, utensils, glassware, etc. Also bring your favorite dinner beverage and an appetizer to share. The dinner will be $16 per person, $15 for seniors and students.

We’re going to Mexico on November 7! At least, our stomachs are. The dinner will have a Mexican/Mayan theme. George Collier will be in charge of the dinner, and he needs a few more volunteers to help with setup and cleanup, so if you can lend a hand, please contact him: gcollier@stanford.edu .

The menu so far is: Tequila punch, red mole (Chiapas style) and salsa pipian verde (a green mole), chicken, sopa de pan (one batch vegetarian/vegan, one not), salad, tortillas, and ice cream with dulce de leche.

We meet at 7 p.m. at the San Francisco County Fair Building (a.k.a. Hall of Flowers), Golden Gate Park, 9th and Lincoln, SF. The dinners are open to
current MSSF members and their guests. Reservations are required and must be made no later than Wednesday, November 2. Make your reservation online
by going to mssf.org. Go to the calendar and click on the event, or go to the members area and click on “event registration”. You may also contact Bill and Carol Hellums at 415-347-7444 for reservations or other information.

We keep our reservation numbers at a maximum of 60, so reserve earlier rather than later.

Be sure to bring all your own tableware and table covering, as the venue does not provide linens, dishes, utensils, glassware, etc. Also bring your favorite dinner beverage and an appetizer to share. The dinner will be $16 per person, $15 for seniors and students.

Our last dinner for this mushroom season will be on May 2, 2011. We plan to have the best darn Combination Plate of South of the Border specialties imaginable.
We meet at 7 pm at the San Francisco County Fair Building (aka, Hall of Flowers), Golden Gate Park, 9th and Lincoln, SF. The dinners are open to current MSSF members and their guests. Reservations are required and must be made no later than Friday, April 29th. Make your reservation online by going to the mssf.org. calendar or “Upcoming Events” for the link to “Event Registration”. You may also contact Pat George at (510) 204-9130 for reservations if you need to do that. We keep our reservation numbers at a maximum of 60 so reserve earlier rather than later.
Be sure to bring all you own tableware as the venue does not provide linens, dishes, utensils, glassware, etc. Also bring your favorite dinner beverage and an appetizer to share. The dinner will be $16 per person, $15 for seniors and students.
OUR MENU AND COOKS
Margarita Punch………….Dan Long
Appetizers…….Everyone
Tamales…………Toni Kiely, Sarah Singer, Nathan Heilman
Chiapaneco Mole Sauce……..Lou Prestia
Carnitas and Tortillas………Dan Long, Liann Finnerty
Salsa………..Honoria Sarmento
Salsa………..George Collier
Frijoles negros………..Dave Bell, Dasha Bell
Arroz……….Ron Maykel
Ice Cream with Dulce de Leche……..George Willis
Coffee……..Carol Reed (Carol has graciously stepped in to make coffee temporarily; we need a volunteer for next season. Please consider taking it over . You will not be expected to cook if you make coffee for our dinners. See Carol or Pat for more details.)

We will have our riotous and righteous raffle so bring an item to donate that is of interest to mushroomers and cooks and you will receive 5 free raffle tickets.

Please be sure to help with the clean-up after the dinner.

AN IMPORTANT NOTE: May will be our last Culinary Group dinner for this season. We want to increase our volunteer cooks base. We are a participatory group. EVERYONE SHOULD VOLUNTEER AT LEAST ONCE A SEASON for the dinners, and not just to bring appetizers but take part in preparing mains, sides, dessert, punch. We are changing how we organize the dinners. We are considering reinstating the Culinary Group membership dues and will have sign-up opportunities at the May dinners in preparation for our next season, which begins in September. We anticipate having a leader (a captain, so to speak) and a crew of cooks volunteer for each monthly dinner, well in advance. We have a fine battery of kitchen needs, such as large pans and pots, available for volunteer cooks to use for the dinners and we have many people with expertise and experience willing to advise and assist, if needed. Volunteer cooks are, of course, reimbursed for their grocery expenses when they cook for us.
We welcome any suggestions our members have regarding the structure and functioning of the Culinary Group.
See you at dinner,
Pat

Spring has arrived though the gods of water and wind don’t seem to know that yet. We do, and will have a fine Spring menu for the April 4, 2011, Culinary Group dinner. We meet at 7 pm at the San Francisco County Fair Building (aka, Hall of Flowers), Golden Gate Park, 9th and Lincoln, SF. The dinners are open to current MSSF members and their guests. Reservations are required and must be made no later than Friday, April 1st (no fooling!). Make your reservation online by going to mssf.org. You may also contact Pat George at (510) 204-9130 for reservations or other information. We keep our reservation numbers at a maximum of 60 so reserve earlier rather than later.
Be sure to bring all you own tableware as the venue does not provide linens, dishes, utensils, glassware, etc. Also bring your favorite dinner beverage and an appetizer to share. The dinner will be $16 per person, $15 for seniors and students.
OUR MENU AND COOKS
Punch ………..We need a replacement volunteer for this
Appetizers……Everyone
Spring Vegetables, Green……….Honoria Sarmento, Monique Carment
Salad………….Pat George
Leg of Lamb….George Collier
A Sauce of Wild Mushrooms..David Campbell
Roasted Red Potatoes…Kathleen Madsen
Dessert of Galactobouriko (Greek custard filling in layers of phyllo with lemon syrup)….Dave Bell, Dasha Bell
Coffee………..We need a new volunteer for this important job. Please consider taking it over for next season. You will not be expected to cook if you make coffee for our dinners.

We will have our riotous and righteous raffle so bring an item to donate that is of interest to mushroomers and cooks and you will receive 5 free raffle tickets.
Please be sure to help with the clean-up after the dinner.

AN IMPORTANT NOTE: May will be our last Culinary Group dinner for this season. Be thinking about what you would like to cook for it.
We need to increase our volunteer cooks base. We are a participatory group. EVERYONE SHOULD VOLUNTEER AT LEAST ONCE A SEASON for the dinners, and not just to bring appetizers but take part in preparing mains, sides, dessert, punch. We are changing how we organize the dinners. We are considering reinstating the Culinary Group membership dues and will have sign-up opportunities at the April and the May dinners in preparation for our next season, which begins in September. We anticipate having a leader (a captain, so to speak) and a crew of cooks volunteer for each monthly dinner, well in advance. We have a fine battery of kitchen needs, such as large pans and pots, available for volunteer cooks to use for the dinners and we have many people with expertise and experience willing to advise and assist, if needed. Volunteer cooks are, of course, reimbursed for their grocery expenses when they cook for us.
We welcome any suggestions our members have regarding the structure and functioning of the Culinary Group.
See you at dinner,
Pat

No hare this month. Crab instead for our March 7, 2011, MSSF Culinary Group Dinner.
We meet at 7 pm at the San Francisco County Fair Building (aka, Hall of Flowers), Golden Gate Park, 9th and Lincoln, San Francisco. The dinners are open to MSSF members in good standing and their guests. Reservations are required and must be made no later than Friday, March 4th. Make your reservation online or, if you cannot, contact Pat George at (510) 204-9130. We keep our reservation numbers at a maximum of 60 so reserve earlier rather than later.
Be sure to bring your own tableware including a tablecloth, linens, utensils, dishes and glassware as well as your favorite beverage. Also, bring an appetizer to share. The dinner will be $16 per person or $15 for seniors and students.
OUR MENU AND COOKS
Punch ……..Wendy So
Appetizers…Everyone
Roasted Garlic Crab….Alvaro Cavajal, Curt Haney, George Collier, Bill Hellums
Noodles……..Carol Hellums and Jane Colllier
Edamame and Lentil Salad….Liana Hain and Carol Reed
Mango Pudding…….Lisa Bacon, Jeannette Larson, Brandy Reynolds
Coffee…….Remo Arancio
NOTE: Remo can no longer continue to keep making the coffee for our dinners. We will need a volunteer after this dinner. Please consider taking over this important job.

We will have our riotous and righteous raffle so bring an item to donate that would be of interest to our group and you will receive 5 free raffle tickets.
Please help in the clean-up at the end of the dinner.
Be thinking about what you would like to have for the April dinner. Of course, we need volunteers to make that dinner happen.
See you there,
Pat