The MSSF Culinary Group met May 4th for our last dinner until September. About 60 people greatly enjoyed a unique meal of upscale Mexican dishes in honor of Cinco de Mayo. We started with a delicious tequila tropical punch prepared by Sue Wingerson served with an array of appetizers that included mushroom preparations, several fresh guacamoles, vegetables, spreads, and many other goodies made by our diners. Then on to the main meal. Thanks and more thanks to the volunteer cooks for our main and sides–George Collier for the sopa de pan, Al Carvajal and Bill Hellums for the chicken mole poblano, Liana Hain for the avocado-rich green salad with kumquats, Lisa Bacon for the jalapeno chocolate truffles, George Willis for yucca cake and our ever faithful Remo Arancio for making the great coffee that helps get us home.

We in the Culinary Group are fortunate to have so many fine volunteer cooks amongst our members. Our dinners have all been special occasions. Thanks so much to the cooks who contribute their time and energy and make us so happy.

We will resume dinner meetings the second Monday in September. In the meantime, don’t miss the picnic in July 19, 2009, at Redwood Glen Picnic Area in the Oakland hills. Details and directions are in the May Mycena News and on the website.

This entry was posted on Monday, July 13th, 2009 at 3:30 pm and is filed under Dinners. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.