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Mycological Society of San Francisco Culinary Group

Saturday, August 25th, 2012

The MSSF Culinary Group is open to all members interested in the gastronomical aspects of mushrooming. We meet on the first Monday of each month, with a few exceptions, at 7 p.m. at the San Francisco County Fair Building (Hall of Flowers), Golden Gate Park, 9th and Lincoln, San Francisco, to enjoy each other’s company and have a delicious meal. The dinners are open to current members of MSSF and the Culinary Group, and their guests.
We are united in our love of cooking as well as our love of mushrooms. All participants contribute, either as part of the team that prepares the dinner, or by bringing an appetizer to share. Traditionally, the dinners have been designed to take advantage of the wild mushrooms available, as well as the best and freshest food of the season. The menus are centered on mushrooms, ethnic foods, a particular main ingredient, or a holiday near the time of the dinner. And we usually have punch served with the appetizers. Each dinner is led by a “captain” who sets the menu and organizes volunteers to cook the dishes, as well as handle setup and cleanup.
The Culinary Group is a participatory cooking group. It’s an opportunity to practice your skills and to learn from more experienced cooks. Members are expected to take part in preparation of at least one dinner, as well as bringing appetizers. We also help with special events such as the Fungus Fair, and snacks for the general meetings.

Practicalities
To be part of the fun and food, there is a $10 annual membership fee, payable on-line or at the dinners. Most dinners cost $16 ($15 for seniors and students), to cover the cost of the facility and the dinner’s ingredients.
Reservations for all dinners except the September potluck are required and must be made no later than the Wednesday before the dinner. We keep our reservation numbers at a maximum of 60. To make reservations online, go to the web site, mssf.org. Select the calendar and click on the event, or go to the members’ area and click on “event registration”. For assistance or additional information, email culinary@mssf.org.
Members bring their own dinner beverage, tableware and table covering. Dishes, utensils, glassware, linens, etc. are not provided.

January Culinary Group Dinner

Wednesday, December 21st, 2011

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.

November Culinary Group Dinner

Monday, October 31st, 2011

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.

May Culinary Group Dinner

Wednesday, April 13th, 2011

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

April Culinary Group Dinner

Wednesday, March 23rd, 2011

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