MSSF Culinary Blog

A Brief Trip to the Mediterranean For March

The MSSF Culinary Group, open to members in good standing, will meet Monday, March 1, 2010, at 7 pm. As usual, reservations for the dinner are required and must be made no later than February 26th. There are 60 spaces only available. Reservations are open to MSSF members and their guests. To make a reservation, contact Pat George at (510) 204-9130 or plgeorge33@yahoo.com. The dinner price will be $16, $15 for seniors and students. As well as a splendid dinner, we will feature our famous raffle. If you bring an interesting item to be raffled, you will receive 5 raffle tickets.
We will meet at the SF County Fair Building (AKA Hall of Flowers), Golden Gate Park, 9th and Lincoln, San Francisco. Remember to bring you own tableware as the venue does not provide dishes, etc. Also bring a favorite beverage and an appetizer to share.
Car pooling is encouraged. The MSSF membership roster has a section with members listed by city.
We plan our upcoming dinners at the meeting so be sure to bring you ideas for a menu. We are a volunteer group with a membership of enthusiastic and energetic cooks as well as diners.
OUR MENU FOR MARCH 1ST AND OUR VOLUNTEER COOKS
Appetizers **Everyone
Salad **Honor Sarmento
Flatbread **Toni Kiely
Lamb and Vegetable Tagine **Zoe Amey-Caldwell and
**Jeannette Larsen
Couscous **Stephanie Wright
Galaktobouriko **The Bells
(a Greek dessert of egg custard on phyllo with lemon sauce)
Coffee **Remo Arancio

For more information contact Pat George at (510) 204-9130 or plgeorge33@yahoo.com or Stephanie Wright at (510) 654-6279 or lioness@bytewright.com
See you there,
Pat

3 Responses to “A Brief Trip to the Mediterranean For March”

  1. Lisa Gorman says:

    Hi all,

    what a nice, enjoyable Mediterranean meal for March. I know our next meal will officially be consumed in the Spring season. I’m thinking of using some fruit, namely strawberries or peaches, but here are my questions, in hopes you can give me some things to think about:

    1. Where would I go for the best quality peaches and strawberries?

    2. What are the best approaches to caring for them to render them deliciously ripe, the way they should be eaten. Any ideas on ideal temps for the ripening process after purchasing them?

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