MSSF Culinary Blog

Next Dinner

Posted on 10 November 2010 by Pat George

Greetings, MSSF Culinary Group Enthusiasts!

January 3, 2011, DINNER NOTICE – A Traditional Italian Winter Dinner

We meet, as usual, at 7 pm in the San Francisco County Fair Building, Golden Gate Park, 9th and Lincoln, SF.

As usual, reservations are required and must be made no later than Thursday, Dec. 30 by 5 pm (so we can order meat before the New Year’s weekend). A vegetarian choice will be available but you must indicate that you wish to have vegetarian fare. To make your reservation, go to:
Projects/Committees, “* JANUARY 3, 2011 Culinary Dinner” is first in the list, just below the description, click Sign-up…
alternatively, you can phone Pat George at (510) 204-9130 to make your reservation, or for any questions you have about the Culinary Group or the dinner.

We limit our number of diners to 60, including cooks.
Culinary Group dinners are open to MSSF members in good standing and their guests.

The dinner price will be $16, $15 for seniors and students.
A New Menu for the New Year

Appetizers Everyone
Salad Sandy Waks
Punch Norm Andresen
A Ragu of Wild Boar served with a layer of cheese on a bed
of polenta
Norm Andresen, Lisa Bacon and Lisa Gorman
A Vegetarian Ragu on a layer of cheese on a bed
of polenta
Norm Andresen, Lisa Bacon and Lisa Gorman
Panna cotta Honoria Sarmento, Monique Carment
Coffee Remo Arancio

Remember to bring your own tableware as the venue does not provide dishes, utensils, etc., nor beverages. Also bring an appetizer to share. We encourage you to carpool. A listing of our membership by city can be found in the MSSF member roster.

Oh, yes, and we do need you to help clean up and put away chairs after the dinner.

We will resume our grand raffle with Curt Haney at the spinning cage. Bring something interesting to raffle, preferably mushroom themed, your artisan products, etc. and you will receive 5 free tickets.

This is our first dinner for 2011, our next dinner which will be February 7, 2011.

For the February 7th dinner, we are expecting to have a Cajun style Mardi Gras menu prepared by a local chef, Edwin Caba. He’s cooked for us before and everyone asked to have him do it again. The cost will be a bit higher. Details to come.

See you in the New Year,
Pat & Stephanie