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A Brief Trip to the Mediterranean For March

Monday, February 22nd, 2010

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 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.
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 or Stephanie Wright at (510) 654-6279 or
See you there,

Fungi and Chocolate

Sunday, September 6th, 2009

Recently, I had the good fortune to attend a TASTEPROJECT event which featured a collaboration between Michael Recchuiti of Recchiuti Chocolates and Kyle Garrone of Far West Fungi. They created an amazing menu with combinations of various fungi grown by Far West as well as wild mushrooms and various types of chocolate made at Recchuiti. Each presentation came with a description of the fungus used, which chocolate was used and how the dish was conceived and created. We also enjoyed a tour of part of the Recchiuti factory and examples of each of the fungi used in the creations. (more…)